(no subject)

[madbaker]

This weekend's tasks/accomplishments:

• Green walnuts collected from a friend and put with salt and vinegar to macerate for a week. Next weekend I will turn the liquid into walnut ketchup, from Mrs Beeton's recipe.
• Bills paid and bank statements reconciled.
• Yummy dinner of barbecued ribs (we've both been jonesing), fresh corn, and mock potato salad.
• Batch of yogurt processed overnight for this week's breakfasts.
• bean/ham stew still to do for dinner tomorrow and many lunches.
• Still need to slice and seal up bresaola.

Comments

[threadwalker]

walnut ketchup? ... I keep thinking of a river of tomato ketchup with little walnuts drowning, their white gloved hands waving and hoping for rescue.

No, I'm not on drugs. This is what happens when the soundtrack of your life is Spongebob Squarepants, etc.

But I am having a hard time imagining the flavor and where you'd use it. Please tell me more.

[madbaker]

I have not made this before, so I don't know what the flavor will be like. Given the ingredients (walnuts, vinegar, salt, port, anchovies, and spices) I suspect it will be an umami bomb that you use like Worcestershire sauce. It will be a Resolution Recipe when it is ready.

[madbaker]

Also, until the 20th century "ketchup" was primarily mushroom or oyster-based, not tomato. Even in America. (From Sauces Reconsidered, Gary Allen.)

[threadwalker]

how interesting!!!

[tshuma]

Wow. today I learned.....