BS: Marmalade

Subject: BS: Marmalade
From: GUEST,Raggytash
Date: 01 Feb 16 - 09:35 AM

The first batch of Marmalade is underway. The Seville Oranges seem to have been early this year.

Subject: RE: BS: Marmalade
From: Jack Campin
Date: 01 Feb 16 - 11:19 AM

About to start the fourth batch.

Just for the hell of it, it's going to be lime and galangal, since Lidl has lots of limes at the moment.

Subject: RE: BS: Marmalade
From: GUEST,Raggytash
Date: 01 Feb 16 - 11:36 AM

I am fortunate Jack, the local wholesaler lets me have a box (44lbs) at cost price. Profits go to the Runswick Bay Rescue Boat.

Subject: RE: BS: Marmalade
From: olddude
Date: 01 Feb 16 - 05:47 PM

I am a hillbilly American but I love the stuff. My amish friends wife makes several types

Subject: RE: BS: Marmalade
From: Richard Bridge
Date: 01 Feb 16 - 06:47 PM

Since ALL commercial marmalade is oversweetened (what is wrong with people today, Victor Meldrew, grumble grumble) would anybody care to share a recipe for a proper bitter orange marmalade? I fear I gave away my jamming pan but I may be able to borrow one.

Subject: RE: BS: Marmalade
From: olddude
Date: 01 Feb 16 - 07:15 PM

Agree Richard, the homemade stuff my amish friends make is not so dang sweet. I like the tart taste myself

Subject: RE: BS: Marmalade
From: Jack Campin
Date: 01 Feb 16 - 07:17 PM

It's oversweetened because they use glucose-fructose syrup (aka high fructose corn syrup). Use ordinary sugar and you'll be okay.

Subject: RE: BS: Marmalade
From: Stilly River Sage
Date: 01 Feb 16 - 07:24 PM

I love marmalade, but as mentioned, it is often too sweet. Here in Texas I make jelly from local wild mustang grapes (there are two types in this area, muscadine are big juicy clusters of fruit, and the mustang grape, small, on smaller bunches, tough skin, big seeds, and a deceptive amount of juice - and they are extremely acidic and tart).

The flavor is like if you crossed a concord grape with a tamarind seed, strong sweet-tart flavor. Anyone want to exchange some of your homemade marmalade for a jar of mustang grape jelly? (Yes, I know, it probably costs more to ship it than to buy the regular stuff in a store, but that isn't the point!)

Subject: RE: BS: Marmalade
From: Raggytash
Date: 01 Feb 16 - 07:51 PM

Richard, firstly you need to get hold of saville oranges. They're only available for a few weeks in the UK. Most recipes state 3lbs I use 3 1/2 lbs to 6 lbs of granulated sugar plus a big slash of lemon juice about 2oz. The lemon juice not only helps the set but also gives a bitter tang. On occassion I add a small sprig of Rosemary or a rather large slug of cooking whisky, Bells or Grouse. Not fit to drink but OK for cooking with.   Hope this helps. I am fortunate enough to have my Grandma's brass jam pan which must be abut 100 years old and still looks and cooks as good as new.

Subject: RE: BS: Marmalade
From: Raggytash
Date: 01 Feb 16 - 08:24 PM

I should have added that the extra 1/2lb of fruit increases the bitterness too. Proper old fashioned marmalade not at all like the stuff you buy in supermarkets.

Subject: RE: BS: Marmalade
From: Jack Campin
Date: 01 Feb 16 - 08:48 PM

We have two brass jelly pans of different sizes. They are pretty easy to come by in car boot sales and charity shops, though the smaller ones are much less common and more expensive. Expect to pay about 20 quid for the usual type in usable condition.

You mean Seville oranges (named after a city in Spain, not a paedophile TV presenter).

Subject: RE: BS: Marmalade
From: Steve Shaw
Date: 01 Feb 16 - 08:50 PM

We're still ploughing through the huge batch Mrs Steve made last year. I love marmalade but only on toast with a big mug of char. I can't be doing with rubbing it on roast lamb, or baked ham at Christmas (give me boiled ham any day with stock left over to make thick pea soup). I just don't get why anyone wants a slice of good meat with bitter orange flavour added. I don't put custard on my bacon either. In desperate times,Tiptree Seville isn't bad at all, though not as good as home-made. One thing I must have is nice thick slices of peel that makes it impossible to spread it on toast. Yum.

Subject: RE: BS: Marmalade
From: MGM·Lion
Date: 02 Feb 16 - 12:32 AM

Frank Cooper's Original 'Oxford' not too sweet -- best of those currently available imo. Keiller's 'Dundee' and Wilkin's 'Tiptree' used to be so also, but both seem to have vanished from the market of late. Tho Steve's just preceding post seems to show that he has a Tiptree stockist somewhere near -- who, Steve?

≈M≈

A train-of-thought drift -- "Seville" used to be pronounced in C15-16 with the 1st e pronounced like a short i; which explains Beatrice's nowadays incomprehensible pun in Much Ado About Nothing, Act II Sc 1 line 247, about Claudio's quietness being produced not by sadness or illness but by politeness -- he is "as civil as an orange".

Subject: RE: BS: Marmalade
From: GUEST,Raggytash
Date: 02 Feb 16 - 06:06 AM

You are of course correct Jack an E not an A. In my defence I can only say it was the early hours of this morning and I wasn't fully awake .......... yur 'onour!

:-)

Subject: RE: BS: Marmalade
From: Mr Red
Date: 02 Feb 16 - 06:34 AM

Personally? In the same league as Marmite.
But if you were talking Elderberry &/or Medlar Jelly - now that is a different tale.

Subject: RE: BS: Marmalade
From: Charmion
Date: 02 Feb 16 - 08:25 AM

For those seeking a recipe, here's mine. It makes 6 quarter-litre jars.

1 1/2 to 2 pounds of Seville oranges
40 fluid ounces of water (one Imperial quart)
The juice of one lemon, or 3 tablespoons lemon juice
two pounds of white sugar

Put the oranges and the water in a kettle the right size to hold the oranges in one layer. Bring to a boil and simmer for two hours, with the lid on tight to avoid losing liquid in the form of steam.

Take the oranges out and put them on a plate. Cut each in half around its equator. One by one, scoop out the flesh onto another plate, scraping as close to the rind as you can with a sharpish teaspoon. Separate the pips from the flesh and put them in a large tea ball or a bit of muslin. Cut up the rind as small as you can.

Return the flesh to the kettle of orangey water and run an immersion blender through the mixture. Then add the chopped peel, the lemon juice and the sugar, and mix it all thoroughly. Then add the tea ball of pips -- be sure to latch and tie it firmly.

Boil the marmalade until it sets, pot it, and seal in a canner.

Note: To test for set

Put a saucer in the freezer when you put the marmalade on to boil. As it cooks, stir with your favourite reliable scraping implement -- I favour a silicone spoon/spatula thing. As the mixture approaches set, you will begin to hear a sticky, crackling sound and the colour of the marmalade will gradually darken. Every couple of minutes, lift the spoon out of the mixture and watch the drips fall from its edge. When the falling drips coalesce into two thick drops, take the cold saucer out of the freezer and plop a teaspoon-sized blob onto its surface. Let it sit for a few seconds, then run your finger through it. If the Red Sea parts and stays parted, the marmalade is ready.

Subject: RE: BS: Marmalade
From: Charmion
Date: 02 Feb 16 - 08:27 AM

I forgot to mention -- fish out the tea ball of pips before potting the marmalade.

Subject: RE: BS: Marmalade
From: GUEST,Raggytash
Date: 02 Feb 16 - 09:07 AM

Just finished the second batch of marmalade, this one has the addition of a liberal quantity of whisky !!

Charmion, just a thought. By blending all the pulp don't you finish up with an opaque preserve. My preferred finish is clear. I achieve this by bringing the pulp, boiling liquid, pips and all to the boil and straining through a muslin cloth. The liquid to which I then add the peel and sugar.

The resultant marmalade is clear with the thick cut peel visible.

Subject: RE: BS: Marmalade
From: Charmion
Date: 02 Feb 16 - 09:45 AM

You're right, Raggy; blending the pulp into the water makes the jelly opaque. I like a clear jelly, but I also like a preserve with fewer lumps. Life is full of compromises, alas.

Subject: RE: BS: Marmalade
From: GUEST,Raggytash
Date: 02 Feb 16 - 09:49 AM

Ah Charmion, if the stuffed is strained through a muslin the only bits you get are the peel. Give it a try.!!

Subject: RE: BS: Marmalade
From: Charmion
Date: 02 Feb 16 - 02:54 PM

I agree that your method would result in a more elegant marmalade, Raggy, but the recipe I use takes less time, is less messy, and -- because the entire orange ends up in the pot -- produces more marmalade from fewer oranges. The dratted things cost $2.49 a pound in Ottawa this year. I have made marmalade more or less the way you do, but I don't recall that the flavour was superior to what I make now.

Subject: RE: BS: Marmalade
From: GUEST,Raggytash
Date: 02 Feb 16 - 07:48 PM

Flippin' heck!

I'm lucky in as much as my local wholesaler, knowing my Marmalade is sold for the benefit of a local independent lifeboat, let me have a box full (44lbs) for a fiver (about 10 Canadian Dollars)

PS I'm would not suggest for one minute that the taste is superior merely that the appearance is more pleasing.


Runswick Bay Rescue Boat

Subject: RE: BS: Marmalade
From: GUEST,leeneia
Date: 02 Feb 16 - 09:01 PM

After the marmalade is made, you can use some of it to make the barbecue sauce which I just invented.

One small can tomato paste (6.5 ounces)
1/4 cup marmalade
1 Tbsp apple cider vinegar
freshly ground black pepper to taste
1/8 to 1/4 tsp ground cloves
water as needed

Good with pork or chicken.

Subject: RE: BS: Marmalade
From: GUEST,.gargoyle
Date: 03 Feb 16 - 12:33 AM

Secure 18 large (12 inch circumference or larger) navel oranges from a neighbor's tree.

Wash thoroughly.

Remove outside zest with a grater and set aside.

Juice all oranges and strain out pulp/seeds (yeild about 12 cups)
Place in sauce pan with 4 cups apple juice/cider.
Reduce liquid by 75% to 4 cups (slow simmer about three hours) do not scortch.

Add orange zest, simmer 20 minutes.
Test on cold ceramic plate until desired thickness.
Jar, seal and process in water bath for 20 minutes.

Makes three pints.

Sincerely,
Gargoyle

Brits seem to have an abhorrent fondness for sugar. It is easy to identify a Brit ex-pat by the deplorable condition of their teeth.

Subject: RE: BS: Marmalade
From: Charmion
Date: 03 Feb 16 - 08:56 AM

Garg, sugar addiction afflicts North Americans as much as it does Brits. Go through your supermarket reading package labels and note how many prepared foods contain sugar in one form or another; you won't find many with none. And don't get me started on fizzy drinks.

Subject: RE: BS: Marmalade
From: GUEST, topsie
Date: 03 Feb 16 - 12:30 PM

If anybody tells you that to make marmalade you must slice the orange peel first and then boil it, give them a condescending look, say "Yes, dear," and then follow Charmion's excellent instructions.
PS   The pips add to the desired bitterness as well as helping it set.

Subject: RE: BS: Marmalade
From: GUEST, topsie
Date: 03 Feb 16 - 01:02 PM

If you can't make your own and you are in the UK, I recommend Waitrose's organic.

Subject: RE: BS: Marmalade
From: Richard Bridge
Date: 03 Feb 16 - 02:07 PM

Garg: first consider the toothless gurning rednecks we see for example in Bundyite campaigns. Then stop to think that many of we English have our own (if greying) teeth. They are ours, not implants nor crowns. As far as I have been able to discover, those gleaming US smiles are mostly the result of vast expense at a cosmetic dentist.   

And if you try a marmalade according to your recipe with Seville oranges - you won't like it.

Subject: RE: BS: Marmalade
From: GUEST,.gargoyle
Date: 03 Feb 16 - 07:12 PM

Dear Esq. Bridge,

Navel Oranges are NOT civil...they are much too sweet.

Sincerely,
Gargoyle

The luciousness is in the peel, not the rind.



-

Subject: RE: BS: Marmalade
From: Bert
Date: 03 Feb 16 - 07:25 PM

You never see Seville Oranges here in Colorado; so I add a couple of grapefruit to give it a tang.

Subject: RE: BS: Marmalade
From: Mr Red
Date: 04 Feb 16 - 03:20 AM

Grapefruit has several downsides, one is "do not give it to those on Statins".

Just saying.

Subject: RE: BS: Marmalade
From: Steve Shaw
Date: 04 Feb 16 - 05:39 AM

Well I like sharp, zingy, spicy flavours in me grub but something in the flavour profile of grapefruit seems to be telling me that I should be getting my vitamin C from somewhere else. I avoid it, even though I'm not on statins!

Subject: RE: BS: Marmalade
From: GUEST,Raggytash
Date: 04 Feb 16 - 06:06 AM

Richard, I had a thought this morning whilst shopping for supplies. If you want to reduce the amount of sugar you could try using CERTO as a partial replacement. Certo, if you don't already know, is an Apple Pectin Extract which is used in Jam/Marmalade making. I've never used it myself when making Marmalade but have used it successfully in Strawberry Jam.

Subject: RE: BS: Marmalade
From: JennieG
Date: 04 Feb 16 - 07:48 PM

A few years ago I made marmalade from some fruit I was given (limons, which I was told were a hydrid lemon/lime, and small grapefruit) - I think there might have been a lemon or two too - and a bought orange.

Geez, it's nice......the quantity I had made 14 jars, many were given away and I think I'm down to my last bottle. Himself doesn't eat jams, jellies or pickles so a jar lasts me a while.

I have also bought a jar of brown sugar marmalade at a farmer's market, all gone now alas - that was quite tasty. It was made with a mix of brown and white sugar, lemons and oranges (I think......don't have the labelled bottle so can't check) and was very nice.

Subject: RE: BS: Marmalade
From: Seamus Kennedy
Date: 05 Feb 16 - 12:30 AM

How about a little chopped ginger thrown in with the chopped peel and whiskey?

Subject: RE: BS: Marmalade
From: Charmion
Date: 05 Feb 16 - 06:37 AM

If you want to reduce the amount of sugar in your preserves, ordinary Certo will not help you. The same company makes a low-sugar version, but the texture of the finished jam is a little different from what you might be used to.

Subject: RE: BS: Marmalade
From: Gallus Moll
Date: 05 Feb 16 - 03:36 PM

Thick Marmalade

Ingredients:

1kg bitter oranges (Seville oranges)       3 and 1/2 litres water
1-2 lemons                                 sugar (I use 'jam' sugar)

Method:
1 wash oranges and lemons, cut into halves; remove wee bit at end where fruit was attached to branch

2 squeeze each half on a thingy to remove pips and juice. Put pips into a small jug or bowl; retain the juice in a larger bowl or basin.

3 cut each half-fruit into 4 or more pieces, then chop batches in a food-mixer, using some of the measured water if required. (How finely or roughly chopped is your preference)
Add the fruit pulp to the juice in the basin

4 cover the jug of pips with some of the measured water; add the rest to the pulp; leave overnight.

5 put the pulp in a large preserving pan* and add the juice strained
from the pips. (*pan must be able to contain a bit more than double the volume of pulp and water)
tie the pips tightly in a fine cotton bag and suspend in the mixture

6 boil mixture until rind is quite tender

7 measure the mixture using a litre jug (transfer to other container/s) then return to preserving pan adding 1kg sugar per litre of pulp (or fraction thereof - 1/4 kg for 250ml etc) Stir in each kg sugar well so it dissolves in the hot pulp,

8 return preserving pan to heat, gradually ensure all sugar is dissolved, then return to boiling point.

9 place two saucers or old side plates in freezer for testing if 'set'.
boil till setting point is reached - stir occasionally. (can take best part of an hour?)
test by pouring a spoonful onto one of the saucers. side-plates, allow to cool for several minutes- - push the marmalade with your fingers, it will wrinkle if setting - - or pull your finger across the middle of plate, if the resultant gap remains then setting point is reached.

10 skim off the white foamy stuff from surface - I use a metal serving spoon with holes in (like for peas) and dip it into a jug of boiling water between each skim.

11 discard bag of pips

12 stir mixture, then ladle into jug and pour into hot pots*, pouring a small amount of the jam into the bottom of three or four jars, then refilling jug and repeating the process until the first 3 or 4 jars filled, repeat with another small group of jars.

13 once all jars are filled to very near the brim, place a waxed circle, shiny side down, on the surface of each (1lb or 2lb sizes)
once marmalade has cooled a bit more, use elastic bands and cellophane covers to seal.
if jars have a metal cap, this can be fitted on also after farther cooling.
Once cool, wipe down outside of jars then add labels.

*sterilizing pots.
thoroughly wash/dish-wash and rinse
place on metal tray in oven; before you begin to add sugar / bring mixture to boil, switch on oven at a low heat (150 degrees C)
once setting point is reached, skimming has been done, lift hot jam jars from oven onto a heat proof surface.

have jampot covers on hand

Subject: RE: BS: Marmalade
From: Gallus Moll
Date: 05 Feb 16 - 03:48 PM

NB it doesn't matter how much marmalade you make, it never lasts the year - and the more people who have received a pot the more there will be on the list of recipients----!

Last year was the first time ever that I had I had to purchase jam jars! Tho in the main people are very good at returning them -- however be warned - never use jars that have previously contained chutney/vinegar type products for jam or marmalade. (keep them for your own chutneys)

Seville oranges used to leave that city on Hogmanay (I think) and sail to Scotland, arrive in the shops around mid-January -- but this year they were early, caught us all on the hop!

I am told you can freeze the oranges for use later in the year (if you are too busy with Burns Suppers / Celtic Connections etc to make marmalade in January)

I had this recipe 9more or less) in The Glasgow Cookery Book for many years but never thought of trying marmalade (my mother made jams and jellies but never marmalade) till I watched an elderly lady making hers a number of years ago; she copied me her recipe, I wrote down the methodology, rushed off to try it -- and later discovered that the 'Do' School book one was in my house all this time!

Personally I find it an abomination to flavour marmalade with anything else, particularly whisky - - waste of good marmalade and waste of good whisky!

Subject: RE: BS: Marmalade
From: GUEST,Raggytash
Date: 05 Feb 16 - 05:01 PM

I follow my Grandma's recipe. works every time. If anyone wants it I will copy it out here.

It seems a lot simpler than most of the above. :-)

Subject: RE: BS: Marmalade
From: Gallus Moll
Date: 08 Feb 16 - 02:28 PM

I enjoy the tradition of making this marmalade every January - -- and it tastes really great! I can't think of any better marmalade (to my taste buds) neither home made nor bought - --
Probably wouldn't want to do it on a weekly or even a monthly basis right enough!

Subject: RE: BS: Marmalade
From: Gallus Moll
Date: 08 Feb 16 - 02:29 PM

--- Now I'm away to make 'bottom of the fridge' soup.

Subject: RE: BS: Marmalade
From: GUEST,Raggytash
Date: 18 Feb 16 - 07:48 AM

The final batch has just been finished. I now have 85 jars sitting on the worktop in the kitchen. (fortunately my kitchen is a good size!)

Now I've just got to sell it and hand the money over to Runswick Bay Rescue Boat.

Shouldn't be a problem though, the same people come back year after year so I must be doing something right.

Subject: RE: BS: Marmalade
From: Airymouse
Date: 18 Feb 16 - 05:27 PM

The last time I posted OFF TOPIC I was trying to lure an MGM Lion to work on my puzzle about movies (examples of movies in which the main character mispronounces a word he should surely know.) All I got was an angry roar. Because this time the lion has strayed from the topic, I am noting that many miss the pun in "Much Ado about Nothing," because the pronunciation of "nothing" has changed.

Subject: RE: BS: Marmalade
From: GUEST,leeneia
Date: 19 Feb 16 - 04:38 PM

85 jars! Raggytash, you are to be congratulated. and it's so good of you to support the rescue boat.

Subject: RE: BS: Marmalade
From: Steve Shaw
Date: 25 Feb 16 - 12:47 PM

I am resurrecting this thread in order to tell the world that Raggytash's marmalade Is superb. As he didn't charge me for it, I hereby undertake to contribute a couple of quid extra to the Lifeboats at the next opportunity.

Also, he's a grand lad is Raggytash! As is Mrs R as well (not a lad, but you know what I mean). A pleasure to cross paths with you, sir!

Subject: RE: BS: Marmalade
From: GUEST,Richard Bridge on the Vista machine
Date: 25 Feb 16 - 01:20 PM

Might start some of that myself!

Subject: RE: BS: Marmalade
From: GUEST,Jack Campin
Date: 25 Feb 16 - 01:50 PM

I have just made a batch of lime and galangal marmalade.

Yum.

Subject: RE: BS: Marmalade
From: GUEST,Richard Bridge on the network
Date: 25 Feb 16 - 04:24 PM

Ginger! Ewww!

Subject: RE: BS: Marmalade
From: Jack Campin
Date: 25 Feb 16 - 06:43 PM

We've done orange and ginger as well. Galangal is different, and works very well with lime. They're both great.

Subject: RE: BS: Marmalade
From: Steve Shaw
Date: 25 Feb 16 - 07:51 PM

I never want pissed-around-with marmalade. Seville oranges were invented to smell beautiful in April and make marmalade in January. Seville oranges, sugar and perhaps a touch of lemon juice. Any other ingredient can bugger off.

Subject: RE: BS: Marmalade
From: Jack Campin
Date: 25 Feb 16 - 07:57 PM

How do you feel about pomelo marmalade, then? (Done that, too).

Kumquat should be doable but I haven't tried.

Subject: RE: BS: Marmalade
From: Steve Shaw
Date: 25 Feb 16 - 09:00 PM

Great, as long as you have plenty of dosh and don't mind taking the pith. And just try buying a bloody pomelo in Bude.

Subject: RE: BS: Marmalade
From: Jack Campin
Date: 26 Feb 16 - 06:44 AM

Try Lidl at the right time of year.

Subject: RE: BS: Marmalade
From: Steve Shaw
Date: 26 Feb 16 - 07:01 AM

Our new Lidl opened in November. Can't even get my favourite tins of Lidl salted almonds in there. And their fresh tomatoes and hot cross buns are shite. The Limoncino, at £7.99 is bloody good though, as are the 1.5 litre bottles of Nero D'Avola at £7.99 if you ever see them. I suppose every crock of shite hides the odd diamond.

Subject: RE: BS: Marmalade
From: Steve Shaw
Date: 26 Feb 16 - 07:08 AM

Next time I'm in Lidl, I'll see if they have any. Will report back. Not buying any, though. We still have marmalade from last year's big batch. I like the odd clementine or navel orange every now and again but I'm a bit suspicious of anything grapefruitiferous.

Subject: RE: BS: Marmalade
From: Steve Shaw
Date: 26 Feb 16 - 12:13 PM

Well I went to Lidl. Not a pomelo in sight. I did buy a vast bag of very nice blood oranges for £1.89 though. They didn't have my bloody almonds either. I'm giving their sunstream tomatoes a second chance. The last lot tasted like wet cotton wool with a skin. No Nero d'Avola either. Weird shop, terrible checkouts, dodgy-looking bags of walnuts everywhere. Makes a change from Morrisons across the road, I suppose, which is even worse.

Subject: RE: BS: Marmalade
From: Jack Campin
Date: 26 Feb 16 - 01:19 PM

I think they mainly have pomelos in autumn, though we got some last month. Checkouts are usually awful self-service things but some of their stores still have sentient humans.

Subject: RE: BS: Marmalade
From: Gallus Moll
Date: 26 Feb 16 - 03:57 PM

why can't a person eat grapefruit and statins?
What happens?

Subject: RE: BS: Marmalade
From: Jack Campin
Date: 26 Feb 16 - 04:19 PM

You can combine them, but only to a limited extent. There is a chemical in grapefruit that blocks an enzyme that detoxifies many drugs. The result is that concentrations of the the drug build up to dangerous levels.

https://en.wikipedia.org/wiki/Grapefruit%E2%80%93drug_interactions

If you take any prescription drugs at all, chances are you've taken something on that list.

Pomelo is just as bad - that's one of the plants grapefruit was bred from.

Subject: RE: BS: Marmalade
From: Steve Shaw
Date: 26 Feb 16 - 06:05 PM

Grapefruit tastes poisonous to me. Anyway, Jack, I looked up pomelo and it's supposed to be in season now. But this is Bude. Don't come here and even think of being able to buy provola or ricotta salata. Nice scenery though.

Subject: RE: BS: Marmalade
From: Charmion
Date: 26 Feb 16 - 09:14 PM

I make a nice three-fruit marmalade with grapefruit in it, but it has such a skunky taste that it can't be allowed to dominate the mixture.

Loblaw's stocks pomelos here in Ottawa, but only idiots buy them at Loblaw's price. People with the sense God gave a goose go to the south Asian groceries; apparently pomelos are much used in Vietnamese cuisine.

Subject: RE: BS: Marmalade
From: Steve Shaw
Date: 26 Feb 16 - 09:22 PM

People in Bude don't even know what cuisine means, let alone Vietnamese. I'm a prophet without honour I tell you. There's a good chippie at Crooklets beach though. A good chippie fixes everything.

Subject: RE: BS: Marmalade
From: GUEST,Raggytash
Date: 27 Feb 16 - 05:15 AM

Thanks for the commendation Steve. I always think my Marmalade is superb but it's very nice when someone else supports that view.

Just for the record I have now met Steve. We shared a couple of pints and a couple of hours chewing the fat. He was, as anticipated, very good company and if I'm ever down that neck of the woods again I'm sure we will meet up again.

Not too surprisingly Mudcat got only a brief mention.

Subject: RE: BS: Marmalade
From: Steve Shaw
Date: 27 Feb 16 - 05:33 AM

Yeah, meeting Raggytash and Mrs R was grand. We did manage to psychoanalyse several Mudcat denizens in just a few minutes and then avoid the subject! There's nowt quite like getting northerners together out of territory. Makes us feel besieged, superior and philosophical all at the same time! :-)