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The Coagulated & Curdled Custard of Despair

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Max The Magnificent
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Re: Ptcha
Max The Magnificent   7/7/2014 10:43:13 AM
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@David: Ptcha sounds like brawn, but made from the other end of the animal.

Now, I must admit that I do like brawn -- I first had it as a boy scout on a scout camping holiday -- but I prefer not to think about what's in it when I'm eating it (much like when I eat Haggis).

Max The Magnificent
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Re: Ptcha
Max The Magnificent   7/7/2014 10:40:28 AM
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@SandorD: It's actually pretty delicious.

I still think I'll pass -- I'm not over-keen on jellied meats -- not since <cue foreboding music> the incident...

Max The Magnificent
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Re: Daiquiri Icecream
Max The Magnificent   7/7/2014 10:37:40 AM
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@Savid: ...i think I was their main customer but it wsn't enough...

If only Antedeluvian and I had been there to back you up, they could have expanded the store! :-)

 

David Ashton
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Re: garlic festival
David Ashton   7/4/2014 6:59:43 PM
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@Betajet....Thanks for that....I found the Garlic Festival is almost exactly a month later.   And given that my wife will not let me come to the US for a whole month, I have a serious choice to make...... :-((

betajet
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Re: garlic festival
betajet   7/4/2014 9:40:12 AM
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David wrote: pretty close travel and time-wise to EElive 2015...has anyone got dates for that?

EE Live! 2015: June 22-25, 2015 at the Santa Clara Convention Center in Santa Clara, CA.

David Ashton
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Re: garlic festival
David Ashton   7/3/2014 9:37:44 PM
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Just googled it - it is in Gilroy, CA in July.  pretty close travel and time-wise to EElive 2015...has anyone got dates for that?

David Ashton
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Re: Ptcha
David Ashton   7/3/2014 9:31:17 PM
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@MHRackin..."....even though i adore almost anything with lots of garlic!"

You sound like a man after my own heart, sir!

Somewhere in the States - I think in Texas - they have a garlic festival.  they apparently give out free garlic ice-cream cones.  It's on my bucket list......

David Ashton
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Re: Ptcha
David Ashton   7/3/2014 9:27:52 PM
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Ptcha sounds like brawn, but made from the other end of the animal.  I'd try it.  Sure sounds better than Kiviak (500 auks wrapped up in a sealskin for winter....aaarrgghhhh......)

SandorD
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Re: Ptcha
SandorD   7/3/2014 8:41:52 PM
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@Max: "...I'm squirming in my seat just thinking about it (well, trying not to think about it)"

It's actually pretty delicious. My family used to eat it in winter time, usually around New Year. It was based on pork, though. Definitely not the Jewish version of the recipe!! :-) The key is the use of lots of gelatinous meat/skin and plenty of garlic, otherwise it won't set properly.

I think variations on the same thing are pretty well known dishes in all European countries with a cold enough climate, because the dish originates from before the time of the now ubiquitous family fridge and traditionally, the jelly (aspic) was set by placing the dish in a cold place. Hence the requirement for a cold winter.

http://en.wikipedia.org/wiki/Aspic#Worldwide_variants

If you haven't had it, you really are missing out! It's real nose-to-tail cooking (example: http://www.eatingnosetotail.com/ ).

 

David Ashton
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Re: Daiquiri Icecream
David Ashton   7/3/2014 5:09:50 PM
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@antedeluvian...Boerewors..."I extend an invitation to you for a braai (as David says, BBQ to you) where I will treat you to some, along with sadza "

Now you're making ME hungry!!!

We used to have a South African shop here in Bathurst but it closed (i think I was their main customer but it wsn't enough.... :-((

But we do get Boerewors in the supermarkets now and I can mail order Sadza and Biltong.

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