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Post by Patrick on Jul 11, 2011 0:34:05 GMT
A Currant, A Raisin, or A Sultana?
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Post by aubrey on Jul 11, 2011 5:49:08 GMT
... or a dead fly.
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Post by alanseago on Jul 11, 2011 9:48:58 GMT
The Sultana is raisin cos someone diverted the currant through her badrail. It's a quiet Monday morning.
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Post by Weyland on Jul 11, 2011 10:22:29 GMT
A Currant, A Raisin, or A Sultana? Sultana
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Post by Patrick on Jul 11, 2011 11:55:24 GMT
Method in the madness. I'm thinking of doing a Tiffin type thing but with white chocolate. I'm thinking a base of crushed biscuit and hazelnut, a scattering of one of the currant type fruit, maybe some chopped cherries (or someone has suggested blueberry or ginger!) and lashings of melted white chocolate. I've also heard that White choc is difficult to melt.
Any ideas?
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Post by everso on Jul 11, 2011 15:44:24 GMT
Raisins are the most flavoursome, imo.
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Post by Weyland on Jul 11, 2011 17:44:56 GMT
Method in the madness. I'm thinking of doing a Tiffin type thing but with white chocolate. I'm thinking a base of crushed biscuit and hazelnut, a scattering of one of the currant type fruit, maybe some chopped cherries (or someone has suggested blueberry or ginger!) and lashings of melted white chocolate. I've also heard that White choc is difficult to melt. Any ideas? I agree with Ev. Raisins. Ginger sounds good, plus some chopped nuts, perhaps. Burnt almonds would be good. Or hazelnuts, or walnuts. But above all, forget the white chocolate. Work of the devil. I'd use high-cacao non-milk.
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Post by riotgrrl on Jul 11, 2011 18:27:05 GMT
Method in the madness. I'm thinking of doing a Tiffin type thing but with white chocolate. I'm thinking a base of crushed biscuit and hazelnut, a scattering of one of the currant type fruit, maybe some chopped cherries (or someone has suggested blueberry or ginger!) and lashings of melted white chocolate. I've also heard that White choc is difficult to melt. Any ideas? Melt it in a bain marie
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Post by everso on Jul 11, 2011 18:32:40 GMT
Funnily enough, I bought some strawberries the other day and though it would be a good idea to dip them in dark and white chocolate. I did my usual melting in the microwave and the dark chocolate was perfect, but the white chocolate didn't go very liquid.
I'm not usually keen on white chocolate but the grandkids were coming round and, well....
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Post by jean on Jul 11, 2011 21:33:15 GMT
A Currant, A Raisin, or A Sultana? They're all improved by being soaked in brandy first.
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Post by trubble on Jul 12, 2011 6:09:51 GMT
The rule for chocolate is raisins.
Sultanas are for scones. Currants are for rock cakes. Dead flies are for Garibaldis. Live flies are for jam doughnuts.
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Post by Weyland on Jul 12, 2011 8:59:26 GMT
The rule for chocolate is raisins. Sultanas are for scones. Currants are for rock cakes. Dead flies are for Garibaldis. Live flies are for jam doughnuts. Makes sense. I was reliably informed at the weekend that Jammy Dodgers are now on sale in Holland. Not that they're my cup of tea, but apparently joy has been unconstrained amongst the expat community.
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Post by aubrey on Jul 12, 2011 9:45:20 GMT
What's the difference? Is it just different types of grape, or different ways of drying, or what?
I don't care for any, really: and I'm also not supposed to eat them.
Jammy Dodgers, though... No. They wouldn't be as good as I remember: and come to think of it they weren't that good anyway. A bit dry and sticky.
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Post by Weyland on Jul 12, 2011 9:51:32 GMT
What's the difference? Is it just different types of grape, or different ways of drying, or what? Raisins and sultanas are grapes (dark and light?), currants are currants. That's all I know.
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Post by jean on Jul 12, 2011 10:30:44 GMT
Sultanas are seedless grapes. You used to be able to get raisins with stones in, which were seedful grapes and delicious, but troublesome to get the stones out of. Does anyone remember Afghan raisins, the best of the lot? I think all the raisin-growers switched to opium some time ago... Or perhaps not!
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Post by trubble on Jul 12, 2011 10:42:19 GMT
I've just decided that - Afghan or not! - raisins are too strong for white chocolate.
Patrick... may I suggest that many people nowadays use apricots instead?
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Post by Patrick on Jul 12, 2011 11:00:08 GMT
Funnily enough, I just came across a recipe for it. They used Rich Tea biscuits, almonds and, yes, apricots. There's quite a nice white chocolate about with strawberries in already which is quite nice.
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Post by everso on Jul 12, 2011 13:40:30 GMT
White chocolate and dried cranberries are nice in cookies.
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Post by aubrey on Jul 12, 2011 18:47:53 GMT
Sultanas are seedless grapes. You used to be able to get raisins with stones in, which were seedful grapes and delicious, but troublesome to get the stones out of. Does anyone remember Afghan raisins, the best of the lot? I think all the raisin-growers switched to opium some time ago... Or perhaps not!You just reminded me Afghan Black, mmm.
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Post by housesparrow on Jul 18, 2011 19:34:23 GMT
Didn't Afgham farmers switch to growing poppies when the Yanks promised to compensate them for destorying their opium crops?
Some friends went to Afghanistan on holiday a few years ago (loved it all apart from the food) and didn't see a single poppy. But they weren't in the right part for that; they were doing a cultural tour.
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