The Quince Thread

[Nick]

I think she went off topic!

[Darwins Selection]

I have also been amazed at the difficulty in finding a competent chimney sweep these days.

[Barman]

Apple-Cabbage Skillet Dinner

3 Jonagold or Golden Delicious apples
2 tablespoons butter or margarine
6 cups shredded green cabbage
1/2 cup thinly sliced onion
2 tablespoons water
1 tablespoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound fully cooked sausage
2 tablespoons minced fresh parsley
Prepared mustard (optional)
Peel, core, and grate 2 apples.
In large skillet over medium heat, melt butter over medium heat. Add grated apples, the cabbage, and onion; saute 5 minutes.
Stir water, vinegar, salt, and pepper into apple mixture.
Pierce sausages with fork and place on top of mixture. Cook, covered, 10 minutes or until cabbage is just cooked and sausage are heated through.
Core and quarter remaining apple; add to skillet mixture along with parsley. Cook, covered, 2 minutes.
To serve, divide mixture among serving plates, placing one apple quarter on each plate. Serve with mustard.
Makes 4 servings.

Where's the quince?

And the runcible spoon? 

[Nick]

I have also been amazed at the difficulty in finding a competent chimney sweep these days.

We have an incompetent one if that helps!

[Darwins Selection]

I have also been amazed at the difficulty in finding a competent chimney sweep these days.

We have an incompetent one if that helps!

No, those are readily available thank you.

[Marley's Ghost (Imbiber of Spirits)]

And there I was expecting a thread about American coroners.

Soooo disappointing!

[tel]

Apple-Cabbage Skillet Dinner

3 Jonagold or Golden Delicious apples
2 tablespoons butter or margarine
6 cups shredded green cabbage
1/2 cup thinly sliced onion
2 tablespoons water
1 tablespoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound fully cooked sausage
2 tablespoons minced fresh parsley
Prepared mustard (optional)
Peel, core, and grate 2 apples.
In large skillet over medium heat, melt butter over medium heat. Add grated apples, the cabbage, and onion; saute 5 minutes.
Stir water, vinegar, salt, and pepper into apple mixture.
Pierce sausages with fork and place on top of mixture. Cook, covered, 10 minutes or until cabbage is just cooked and sausage are heated through.
Core and quarter remaining apple; add to skillet mixture along with parsley. Cook, covered, 2 minutes.
To serve, divide mixture among serving plates, placing one apple quarter on each plate. Serve with mustard.
Makes 4 servings.

Where's the quince?

And the runcible spoon? 

Is the name of a little eating house in Rye.

[The Moan Ranger]

Cadbury's Boost is slightly rippled, with a flat underside. And better than a Wispa too!

[Nick]

I am making some membrillo

[Marley's Ghost (Imbiber of Spirits)]

I am making some membrillo

Now, I've come across Mem Sahib, and I know what a Brillo is, but, please enlighten me as how the two go together?

[Bar Wench]

I am making some membrillo

That could be interesting. 

[Bar Wench]

I am making some membrillo

Now, I've come across Mem Sahib, and I know what a Brillo is, but, please enlighten me as how the two go together?

Sort of quince paste jelly thing. Spanish in origin. Nice with cheese.

[Nick]

I am making some membrillo

Now, I've come across Mem Sahib, and I know what a Brillo is, but, please enlighten me as how the two go together?

Ask Wenchy

[Bar Wench]

1 ½ kg ripe quinces
1 ¼ kg sugar
water

Wash the quinces and dry thoroughly with a cloth. Cut into chunks, removing the seeds and centre core, and place in a pot with just enough water to cover. Bring to a boil and then cook on medium heat, uncovered, until the fruit is quite tender. Off the heat, use a hand blender to purée the fruit and then add the sugar. Return to the stove and cook on medium-high heat, stirring frequently, until it begins to thicken. Pour into individual serving dishes or a casserole dish or platter and let cool. Serve with a mild Spanish cheese, such as Manchego fresco (uncured), or spread on bread as jam.


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Pretty sure when I've made it I've stuck some lemon juice in too to make it not soo sweet.

[Nick]

Do you have to take the skin off (fiddly)?