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Post by steev on Dec 3, 2012 23:37:34 GMT -5
I think she's referring to a steam juicer.
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Post by MikeH on Dec 4, 2012 3:57:41 GMT -5
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Post by Deleted on Dec 4, 2012 16:59:45 GMT -5
 Will have to look this one up.
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Post by Deleted on Dec 4, 2012 23:38:52 GMT -5
Seeds seized again. I should post a quick comment in the exotics section, about importation. Who are you ordering from? "Hakan Alp,"this time. On shopping.google, uses the word, "Anatolian," alot. I ordered Esme (apple) quince seeds and different colors of wine grape, supposedly grown in the Caucasus region. I'm finding that people are generally agreeable, they are more thorough on the second try, and it eventually arrives. Hi, I'm so sorry Sometimes things go wrong I am sending the items again We strive to make sure all our customers are happy! Please, if you have any problems or concerns, email us right away. Kindest Regards. Than you very much. I'll be sure to say good things about you. I believe he is selling under the storefront called, "active bazaar." |
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Post by Deleted on Dec 9, 2012 0:33:51 GMT -5
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Post by MikeH on Dec 9, 2012 7:41:53 GMT -5
Plants that have their roots in medieval antiquity are fascinating to me. Sometimes I think that I was born in the wrong time and then I remember Black Death and St. Anthony's Fire and quickly get over the thought.
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Post by khoomeizhi on Dec 9, 2012 9:50:07 GMT -5
by now i've gotten used to taking other people's opinions about the relative value of various fruits with a grain of salt. i've enjoyed the medlars i've eaten, even after someone reminded me of the 'dog's ass' name while i had one in my mouth.
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Post by Deleted on Dec 9, 2012 14:36:23 GMT -5
I just thought the language was colorful, and can't wait to grow my own. I found this description of the fancy, molded "cheeses" to be more positive, though. www.historicfood.com/medlar%20cheese%20recipe.htmIMHO, this is comparable to the quince dessert, which I was buying at the Rancho market. |
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Post by steev on Dec 9, 2012 23:19:35 GMT -5
I fail to understand what is so off-putting about likening something to a dog's ass, which one could infer to be quite delicious, considering how much time dogs spend licking it.
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Post by steev on Dec 22, 2012 1:10:26 GMT -5
O K, I've spent three evenings processing medlars. The two gallons that looked reasonable ground down to ~1 gallon of mash, of which I cooked up ~1/2 to the cheese recipe. Tastes very tannic. If that's what they're supposed to taste like, I can understand why some hungry medieval peasant might eat it, but I think that must be what a dog's ass tastes like! Maybe I should have left them to rot (blet) instead of boiling them to soften enough to run through the food-mill, but I didn't (bletch).
The good news is that I learned how to use the food-mill efficiently, so I now understand how to make quince paste, which is much more easy to like, as well as more productive in quantity.
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Post by MikeH on Dec 22, 2012 7:20:05 GMT -5
I can understand why some hungry medieval peasant might eat it, but I think that must be what a dog's ass tastes like! According to Chaucer, they were not ripe until they were rotten. [url=Unless I fare as does the fruit of the medlar That same fruit continually grows worse Until it is rotten in rubbish or in straw. We old men, I fear, fare like that: Until we are rotten, we can not be ripe.]But if I fare as dooth an open-ers That ilke fruit is ever lenger the wers Til it be roten in mullock or in straw We olde men, I drede, so fare we: Til we be roten, kan we nat be rype;[/url] Lee Reich goes on to say, I feel safe in predicting that the fruits, which ripen in autumn, will never appear in the marketplace. First, theyêre too ugly, resembling small, russeted apples, tinged dull yellow or red, with their calyx ends (opposite the stems) flared open. A crabby-looking, brownish-green, truncated, little spheroid of unsympathetic appearance” is how J. C. Woodsford described the fruit in The Gardenerês Chronicle in 1939. And second, before being eaten, medlars must be bletted, which means harvested and put in a cool, moist room until their flesh turns brown and mushy.
The flavor of that brown mush is, however, delectable, something akin to rich, spicy applesauce, refreshingly brisk with winy overtones. The tree recommends itself to backyards in any century because it's also easy to care for, needing virtually nothing in the way of pest control or pruning. Medlar reached its peak of popularity during the Middle Ages but was a market fruit in Europe as late as the end of the 19th century.It would seem that medlar is supposed to taste like applesauce not dog butt. Apparently bletting brings about an increase in sugars and a decrease in acids and tannins (tannins cause the unripe fruit to be puckery). Reich says that bletting on the tree results in the fruit being dry. He recommends bletting indoors in a cool room.If you follow Reich's advice, you'll problem find your dog butt problem licked. |
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Post by steev on Dec 22, 2012 16:00:58 GMT -5
"Haste makes waste" is very true;
Next year, I'll let more time pass;
My impatience I do rue,
Just got crap from that dog's ass!
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Post by blueadzuki on Dec 22, 2012 17:05:37 GMT -5
The Chinese also seem to like to pickle them; I've gotten containers of medlars in Chinatown preserved in a brine like liquid. Didn't like those (appearntly with the pickling the fruit is NOT bletted, and the resultant product is rock hard and a little dagerous to one's teeth to eat (medlars have HUGE stony pits)
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Post by MikeH on Dec 22, 2012 19:36:47 GMT -5
"Haste makes waste" is very true; Next year, I'll let more time pass; My impatience I do rue, Just got crap from that dog's ass! I wonder what would happen if you covered it with a cloth and let it sit for a bit. Probably bad science but then again bletting is a form of bad science except that it has a good outcome. |
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Post by steev on Dec 23, 2012 2:06:39 GMT -5
I'm pretty sure the milled pulp or resultant "cheese" would be a rich medium for a number of organisms.
Next year, I'll clip, rather than rip, them off the tree, so as not to break the skins. That way I'm confident they will stay unspoiled long enough to lose their tannins, as do Hachiya persimmons.
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Will have to look this one up. 
