tag:blogger.com,1999:blog-8011557877105021955.post2018565105753264264..comments2024-03-25T22:59:30.053+00:00Comments on Desperate Reader: Tea with Diana HenryDesperate Readerhttp://www.blogger.com/profile/15708411387912078122noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-8011557877105021955.post-17882419841801076442012-11-24T22:43:31.196+00:002012-11-24T22:43:31.196+00:00I think it's brilliant, quite possibly my book...I think it's brilliant, quite possibly my book of the year. I've been eyeing up bits of salmon with that gravlax in mind - just so much to enjoy.Desperate Readerhttps://www.blogger.com/profile/15708411387912078122noreply@blogger.comtag:blogger.com,1999:blog-8011557877105021955.post-88525137215738469952012-11-24T20:10:51.519+00:002012-11-24T20:10:51.519+00:00Great post, sounds like a wonderful afternoon. Sal...Great post, sounds like a wonderful afternoon. Salt Sugar Smoke is wonderful isn't it - it's inspired me to make quince cheese and pumpkin achar already and got me planning a big spread of beetroot cured gravlax and various preserves over Christmas. But agree with you that it's a wonderful book just to read and look through too.<br />Andrea Mynardhttp://www.shabbychick.me.uknoreply@blogger.comtag:blogger.com,1999:blog-8011557877105021955.post-49441839155283321072012-10-11T21:58:12.866+01:002012-10-11T21:58:12.866+01:00Good luck, and please let me know how it turns out...Good luck, and please let me know how it turns out. Hopefully the pear will hold together...Desperate Readerhttps://www.blogger.com/profile/15708411387912078122noreply@blogger.comtag:blogger.com,1999:blog-8011557877105021955.post-73174109999802222392012-10-11T10:01:55.980+01:002012-10-11T10:01:55.980+01:00Many thanks - we'll see what happens in 2 week...Many thanks - we'll see what happens in 2 weeks time when it's time to add the sugar - maybe we will just add the sugar and not shake but let it dissolve slowly in the liquid.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8011557877105021955.post-83272590286132911432012-10-11T00:25:37.498+01:002012-10-11T00:25:37.498+01:00Having asked here's the information... Actuall...Having asked here's the information... Actually the pear does go darker - and it may even look as if it is going brown and a bit 'off'. It gets softer too (it's the alcohol) but it shouldn't look as if it will disintegrate. I have just stuck a knife point into mine (put in a jar and forgotten about over a month ago). It is soft, and quite dark (quite like the colour of autumn leaves) but it isn't about to fall apart. If that is the case perhaps the pear was over ripe?? But it should be okay. If the pear looks as if it is about to disintegrate then remove it, sieve the liquid through a coffee filter to get rid of particles and then add the sugar (if it disintegrates you will have to discard the pear). IT won't be as good but at least it will rescue the booze you have. Obviously shake GENTLY if you leave the pear in.Unknownhttps://www.blogger.com/profile/16462516965218548374noreply@blogger.comtag:blogger.com,1999:blog-8011557877105021955.post-44792907633164203652012-10-09T21:59:41.764+01:002012-10-09T21:59:41.764+01:00Hello, I'm asking around for you, I've nev...Hello, I'm asking around for you, I've never tried anything with pears so am not sure what's normal. However I would expect them to go a little soft and for the colour to change slightly. Please check back (or email me directly - you'll find my address in the profile section) and I'll let you know if I find anything helpful. Unknownhttps://www.blogger.com/profile/16462516965218548374noreply@blogger.comtag:blogger.com,1999:blog-8011557877105021955.post-30884693512872029572012-10-09T16:51:20.105+01:002012-10-09T16:51:20.105+01:00Help! We are in the process of following Diana'...Help! We are in the process of following Diana's Sweet William Pear recipe and after 2 weeks the pear is begining to go brown and looks as though it is softening. When we come to add the sugar and shake in 2 weeks time we are sure that the whole thing will become a sludge. Are we meant to remove the pear? Should this be happening? Any help gratefully received. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8011557877105021955.post-90322782143125030572012-10-08T20:24:53.993+01:002012-10-08T20:24:53.993+01:00It was a pleasure meeting you too - such a good af...It was a pleasure meeting you too - such a good afternoon. I'm heading to the market for figs on Wednesday to make that jam, have finally sourced some quinces to make jelly with, and made some great damson jelly too - it's been all go. Hope you don't mind but I pinched the photo I'm in from your blog... Desperate Readerhttps://www.blogger.com/profile/15708411387912078122noreply@blogger.comtag:blogger.com,1999:blog-8011557877105021955.post-2346623100554530622012-10-07T22:42:29.573+01:002012-10-07T22:42:29.573+01:00Ahh, I finally found you! It was such a pleasure m...Ahh, I finally found you! It was such a pleasure meeting you. Are you preserving, curing and smoking yet? You managed to get your blog up fairly quickly. I have just gotten around to it today! I am looking forward to reading yours. Here is mine! http://comeconella.blogspot.co.uk/2012/10/salt-sugar-smoke-afternoon-tea-with.htmlMehrunnisa Yusufhttps://www.blogger.com/profile/16999746775608407822noreply@blogger.comtag:blogger.com,1999:blog-8011557877105021955.post-41608942251570022712012-09-30T21:59:32.480+01:002012-09-30T21:59:32.480+01:00Kate - give jam a go. If you make sure your pan is...Kate - give jam a go. If you make sure your pan is big enough so as not to overflow when everything is boiling away, that you have a sugar thermometer (cheap and worth while because it takes a lot of the doubt away) or a cold plate (jam will wrinkle on a cold plate after setting point is reached) and that your jars are thoroughly sterilised than not much can go wrong bar burning. There is something immensely satisfying about stirring a cauldron of boiling, jewel coloured jam, and even more satisfying about sharing it around. It's quite cost effective as well, especially if you're making more exotic flavours or have home grown or foraged fruit. <br /><br />Sorry for the essay but I love preserving, especially the sugary kind, mostly because it really is quite easy and the results are so good.Desperate Readerhttps://www.blogger.com/profile/15708411387912078122noreply@blogger.comtag:blogger.com,1999:blog-8011557877105021955.post-18327355051841129742012-09-30T21:48:46.090+01:002012-09-30T21:48:46.090+01:00It was really interesting Elaine, I've never b...It was really interesting Elaine, I've never been in such a well appointed kitchen, maybe one day I'll have one as well organised... I'm looking forward to following your exploits and definitely think you should Preserve as well as Bake. Desperate Readerhttps://www.blogger.com/profile/15708411387912078122noreply@blogger.comtag:blogger.com,1999:blog-8011557877105021955.post-10877235318704737822012-09-30T21:45:57.541+01:002012-09-30T21:45:57.541+01:00It was all lovely Helen, the meringues were hazeln...It was all lovely Helen, the meringues were hazelnut with late raspberries and blackberries on them and I think white currant jelly. Delicious.Desperate Readerhttps://www.blogger.com/profile/15708411387912078122noreply@blogger.comtag:blogger.com,1999:blog-8011557877105021955.post-788424842113656612012-09-30T16:24:04.937+01:002012-09-30T16:24:04.937+01:00I wish I could be on your Christmas list, Hayley! ...I wish I could be on your Christmas list, Hayley! Am trying to get up enough nerve to try the fig & pomegranite jam, but I've never made jam in my life!Katehttps://www.blogger.com/profile/08581969363785121858noreply@blogger.comtag:blogger.com,1999:blog-8011557877105021955.post-21095564824459919742012-09-29T09:01:53.167+01:002012-09-29T09:01:53.167+01:00Hayley - I have just embarked on discovering my in...Hayley - I have just embarked on discovering my inner baker again and have just started a new food blog which will chart my ups and downs and 'soggy bottoms'. Please do check it out - link is over on Random. I envy you this day, sounds wonderfulElainehttps://www.blogger.com/profile/17739410242766153431noreply@blogger.comtag:blogger.com,1999:blog-8011557877105021955.post-68623907176116111522012-09-29T07:48:19.410+01:002012-09-29T07:48:19.410+01:00What a wonderful invitation! Tell me what the litt...What a wonderful invitation! Tell me what the little meringues have in them? The cheese platter looks amazing.<br />HelenJames and Helenhttps://www.blogger.com/profile/07807150139454245194noreply@blogger.com