#123

Oh that’s good. That’s very good.

1 Like
#124

Ooh I like your thinking. How soon can you get to Wales?

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#125

:astonished:

How have we got to over a hundred and twenty posts before anyone thought of this?

I think we all need to take a long hard look at ourselves frankly.

5 Likes
#126

Just had an amazing mental image of me getting on a train to Wales and plugging in my slow cooker then just sitting gazing at it the whole way.

3 Likes
#127

Slow cooking on a train. What joy that’d be!

2 Likes
#128

Now I’ve thought of it, it seems stupid not to. Surprised people don’t already.

#129

It’s a lovely old day: rolling Welsh hills, the smell of cooking pig…sounds like bliss.

The sauce and the pork should probably be together at the start of the process though :thinking:

#130

They should lay on slow services like sleeper trains but for slow cooking and have a big food party at the end

#131

Surprised BBC4 haven’t had some old Tory doing this on TV yet.

3 Likes
#132

There’s definitely a coach trip meets masterchef programme in it somewhere.

1 Like
#133

Tom Kerridge cooking breakfast on a hot plate at the back of a National Express?

7 Likes
#134

I need to try this now. Got about 1/8th of the bottle left. Was surprised by how well it went with macaroni cheese so I’m very optimistic

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#135

Lab report: Cherry Plum Sauce

Google Photos

After failing to achieve lychee I instead cobbled together a base recipe from a few classic Chinese style plum sauces with a few additions of my own and made adjustments on the fly. Went with a combo of good ol’ birds eye chillis and piquans for heat. I was aiming for something rich and deep with a fruity sweetness to it.

Google Photos

It was a bit of a complicated cooking process to this one as I had to strain twice - once for pulp and once for Cardomom pods/cloves/star anise, which is an absolute pain. I’ve figured out the Xantham gum now though - it’s come out a really nice consistency. Time to try it in the plum sauces natural habitat…

Google Photos

… uh, with pizza? Sure, why not?

It’s got a nice tang to it I wasn’t expecting but isn’t unwelcome. It doesn’t really taste like you’d expect a plum sauce to - the extra acidity from the vinegar gives it a different kind of flavour profile. The plum and cheery flavours kind of mingle together in a fruity assault with a pleasing richness to it, though it could do with an extra dose of plum I feel. Heat wise it offers little up front but has a reasonable afterburn that sneaks up on you. Pretty mild by my usual standards though.

It’s a complex beast is this one. I think the recipe needs a wee bit of work but it’s a keeper. This isn’t going to be my third core sauce I don’t think but I reckon with some fairly minor adjustments it’ll be a good limited run sauce. If I can think of a suitably silly name for it.

10 Likes
#136

I made it again this morning to see if it was as nice as I thought it was.

Yes. Yes it is.

1 Like
#137

Wrt lychees, have you researched when they are in season and also if there is any massive seasonal price variation? (if their season is limited, dunno if they are grown in enough places for this not to be a concern)

#138

Not yet - it’s on my list of Stuff I Really Need to Know Before Launching. Ms Horse’s cousin is married to a guy who works for a wholesaler who mainly supply chinese restaurants and I’m hoping he’ll be able to give me some advice on when is best to buy.

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#139

Missed all this yesterday but keen to get involved in any which way I can, even if it’s just buying some of the end product!

(Sounds like you might already got this side of things sorted, but my mum recently started selling jams and condiments online (blurring out the JAG https://www.madebymonica.me/shop) and Squarespace has been a decent platform for setting up her shop, if you’re still looking for something.)

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#140

That’s a really nice looking website - clean and simple. Not a million miles from what I’m thinking of. Do you know what she uses to manage the selling part? I’m looking at using weebly as they seem to be easiest for selling a small number of products. I haven’t stumped up the fees yet though.

The jams and chutneys all look lovely too! Well worth a JAG.

1 Like
#141

I think it’s all done within Squarespace itself, it has a commerce function built into it where you can build the products, manage stock and pricing, etc. From the little I’ve used it, it seems to cover all the bases. Then you can plug in various payment methods like Paypal or Stripe. Had a quick look at weebly and seems like the both do pretty much the same thing.

Aww cheers! I’m biased but think they taste great :ok_hand:

1 Like
#142

Your mum should be a sauce taster

1 Like