Bloody dock...

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ojay54
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Re: Bloody dock...

Post: #280915 ojay54
Tue Aug 12, 2014 7:54 am

I didn't get where I am today without eating Blancmange,and I'd fight anyone for the skin.....but who the hell eats tapioca (aka frogspawn)??

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Re: Bloody dock...

Post: #280916 MKG
Tue Aug 12, 2014 8:07 am

Wow!! Tapioca!

I thought it was extinct. Along with sago.
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Re: Bloody dock...

Post: #280917 Green Aura
Tue Aug 12, 2014 8:12 am

ojay54 wrote:who the hell eats tapioca


:oops:
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Re: Bloody dock...

Post: #280919 Odsox
Tue Aug 12, 2014 8:18 am

ojay54 wrote:.....but who the hell eats tapioca (aka frogspawn)??

Me me me, when I'm allowed to.
I love em all, tapioca, semolina, ground rice, rice pudding, flaked barley, blancmange, milk jelly, crème caramel, trifle, hasty pudding.
That's probably the result of a childhood in a family who got a gallon of full cream milk every day from Myrtle our Jersey cow.
Home made butter and thick cream on everything, plus fried eggs on toast every morning, I sometimes wonder how I didn't die of a heart attack before I was 10. :lol:
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Disclaimer: I almost certainly haven't a clue what I'm talking about.

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Re: Bloody dock...

Post: #280920 Green Aura
Tue Aug 12, 2014 8:53 am

You really should read Nourishing Traditions, Tony. Then you'll know why. :iconbiggrin:

Oh, and I'll insert a quick and simple recipe that one of my neighbours brought to dinner a while back. She cooked tapioca pearls in fruit juice - can't remember what - then poured it over lightly cooked halved peaches. It set like jelly and was absolutely delicious. We had it with cream and the gal had coconut milk on hers - both lovely.

I haven't tried making it yet as we don't do puddings very often but I will.
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ina
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Re: Bloody dock...

Post: #280922 ina
Tue Aug 12, 2014 8:59 am

That sounds a bit like Rote Grütze - which is a German fruit pudding made with sago. Absolutely love it. Made with red soft fruit (any type, really, best mixed, you can also use some rhubarb); served with vanilla sauce (aka cold custard) or cream. Particularly nice when it's still slightly warm. This is the time of year to make it...
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Re: Bloody dock...

Post: #280923 Green Aura
Tue Aug 12, 2014 9:35 am

Thanks, Ina. My friend is German - it hadn't occurred to me it would be a German recipe. I love custard too (especially the skin :lol: ) so I'll try it with that next time.

Is there a proper recipe, Ina? Or is it quite forgiving - in terms of quantities etc.
Maggie

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Re: Bloody dock...

Post: #280925 ina
Tue Aug 12, 2014 12:20 pm

Found a recipe online:
http://www.chefkoch.de/rezepte/13679913 ... uetze.html

In German, of course, but good for the photos! Basically, they use 1 kg fruit, 250ml fruit juice (cherry in this case), 65g sago and 75g sugar. Bring fruit and juice to the boil with sugar, then just use the juice to cook sago for 20 minutes (if you mix it all together I know from experience that you will have boiled the fruit to death and still have white kernels of sago in it...). Then add fruit and cook for another 5 minutes. Quantities are somewhat forgiving - I like more sago and less sugar. Works well with frozen or bottled fruit (if you use bottled cherries, you'll have the juice there, as well).


Just thought - how the heck did we get from dock to Rote Grütze? :scratch:

:mrgreen: :mrgreen: :mrgreen:
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Re: Bloody dock...

Post: #280926 MKG
Tue Aug 12, 2014 1:52 pm

Stream of consciousness Ishness, Ina.

Now where was that bodkin?
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Re: Bloody dock...

Post: #280927 Green Aura
Tue Aug 12, 2014 2:50 pm

Standard practice these days, Ina. Many thanks, I'll have a go this weekend.
Maggie

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Re: Bloody dock...

Post: #280939 boboff
Thu Aug 14, 2014 9:50 am

Junkett, nutmeg, clotted cream.......... Yummm
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Re: Bloody dock...

Post: #281018 doofaloofa
Sun Aug 17, 2014 6:04 pm

hate to break up the Dock Hate party, but it does draw nutrients up from the sub soil or something
ina wrote: die dümmsten Bauern haben die dicksten Kartoffeln

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Marc
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Re: Bloody dock...

Post: #281029 Marc
Mon Aug 18, 2014 6:34 am

So they say doofaloofa, but what does it do with those nutrients? - I guess you could treat it like comfrey and keep cutting it for compost, but I have no intention of doing that. You'll need to keep it well away from where you're growing desirable plants. let it seed just once and you'll regret it...
Only two things are infinite, the universe and human stupidity, and I’m not sure about the former.

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Re: Bloody dock...

Post: #281037 doofaloofa
Mon Aug 18, 2014 9:07 am

^Dock Hayter
ina wrote: die dümmsten Bauern haben die dicksten Kartoffeln

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Re: Bloody dock...

Post: #281162 dave45
Wed Aug 20, 2014 8:41 pm

My chickens eat dock leaves... marginally useful

Wish they'd eat the bloody nettles !


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