Recipes, home grown goodness, BBQing and food stuff
-
@Victor-Meldrew Chapel Down do a good sparkling.
-
Loads of land has been bought in Kent in the last few years for wine production apparently. Mainly sparkling.
Might buy one of these as a Christmas present to myself.
https://www.three-choirs-vineyards.co.uk/product/xmas-2020-special-12-case/
-
@Victor-Meldrew Global warming ain't all bad huh?
-
@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
Loads of land has been bought in Kent in the last few years for wine production apparently. Mainly sparkling.
Well the English did "invent" sparkling by being lazy buggers (albeit by accident - it went "off" but they were smart enough to drink it anyway). Then the French stole it and called it champagne.
"The English left these inexpensive still white wines on the London docks and the wines got cold so they started undergoing a second fermentation causing them to become carbonated."
-
@reprobate said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy yeah nah.
Don't believe it?
I heard that many years ago, so googled it. Could be a myth but I have a suspicion that it might be true. An accidental second fermantation in the bottle...
-
@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@reprobate said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy yeah nah.
Don't believe it?
I heard that many years ago, so googled it. Could be a myth but I have a suspicion that it might be true. An accidental second fermantation in the bottle...
The last part is true, although hardly a revelation. Surely vintners would know that a wine that hadnt fermented out and was bottled unfiltered/untreated of yeasts would ferment again and get effervescent. It was bunging cork with a cage on it to trap the CO2 that was the 'invention'.
The London docks story sounds odd as cold temps slow the process and the wine would have to be there for a long time which would mean seasonal changes. The bottles would have popped their corks -
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
The London docks story sounds odd as cold temps slow the process and the wine would have to be there for a long time which would mean seasonal changes. The bottles would have popped their corks
Yeah the "cold" bit seems wrong. As for popping the corks - how much un fermented sugar was left after first fermentation? Was it just a lightly fizzy thing? We'll never know.
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
Surely vintners would know that a wine that hadnt fermented out and was bottled unfiltered/untreated of yeasts would ferment again and get effervescent.
Yes, but what I had heard originally was that the English decided to drink it, the French threw it away if that happened as it was off. I doubt that it was "bubbles' as we know it today.
Again, we'll never know.
-
@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
The London docks story sounds odd as cold temps slow the process and the wine would have to be there for a long time which would mean seasonal changes. The bottles would have popped their corks
Yeah the "cold" bit seems wrong. As for popping the corks - how much un fermented sugar was left after first fermentation? Was it just a lightly fizzy thing? We'll never know.
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
Surely vintners would know that a wine that hadnt fermented out and was bottled unfiltered/untreated of yeasts would ferment again and get effervescent.
Yes, but what I had heard originally was that the English decided to drink it, the French threw it away if that happened as it was off. I doubt that it was "bubbles' as we know it today.
Again, we'll never know.
Good old english lack of tastebuds eh?
-
@Snowy Sort of right. The Poms had always bought Champagne but as a still wine. They reinvented corks and had a better glass blowing industry. They would buy champagne by the barrel in France and bottle it in their sturdier bottles sealing them with these new fangled cork stoppers.
They would get secondary fermentation from residual sugars as the summer came on. Previously this didn't happen because the bottles weren't properly sealed.
Brits led a lot of innovation mainly because they didn't have a wine industry of their own. They popularised Port for example because they couldn't get hold of French wine.
-
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy Sort of right. The Poms had always bought Champagne but as a still wine. They reinvented corks and had a better glass blowing industry. They would buy champagne by the barrel in France and bottle it in their sturdier bottles sealing them with these new fangled cork stoppers.
They would get secondary fermentation from residual sugars as the summer came on. Previously this didn't happen because the bottles weren't properly sealed.
Brits led a lot of innovation mainly because they didn't have a wine industry of their own. They popularised Port for example because they couldn't get hold of French wine.
They also invented cheese rolling and bog snorkelling so forgive me if I account for a fair portion of shear blind luck.
-
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy Sort of right. The Poms had always bought Champagne but as a still wine. They reinvented corks and had a better glass blowing industry. They would buy champagne by the barrel in France and bottle it in their sturdier bottles sealing them with these new fangled cork stoppers.
They would get secondary fermentation from residual sugars as the summer came on. Previously this didn't happen because the bottles weren't properly sealed.
Brits led a lot of innovation mainly because they didn't have a wine industry of their own. They popularised Port for example because they couldn't get hold of French wine.
They also invented cheese rolling and bog snorkelling so forgive me if I account for a fair portion of shear blind luck.
you take enough shots, eventually you get the Michael Jordan outcome
-
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy Sort of right. The Poms had always bought Champagne but as a still wine. They reinvented corks and had a better glass blowing industry. They would buy champagne by the barrel in France and bottle it in their sturdier bottles sealing them with these new fangled cork stoppers.
After the initial "accidental" fizziness though. No? Which was where I started.
-
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
Brits led a lot of innovation mainly because they didn't have a wine industry of their own. They popularised Port for example because they couldn't get hold of French wine.
Think English wine merchants also invented wine classification/checks to ensure the French plonk came from where it actually said it did - which the French then took over and expanded.
-
Bits of advice needed on a couple of things.
We're doing goose for christmas this year instead of turkey. I do a pretty mean turkey but have never cooked a goose before. Any advice/recipes or ideas welcomed.
Secondly, my dad used to cook a christmas ham covering it with a flour and water paste and cooking it slowly - used to love cracking open the covering. Think it's an old NZ recipe, but I can't seem to find it.
Any help appreciated.
-
@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
Bits of advice needed on a couple of things.
We're doing goose for christmas this year instead of turkey. I do a pretty mean turkey but have never cooked a goose before. Any advice/recipes or ideas welcomed.
Secondly, my dad used to cook a christmas ham covering it with a flour and water paste and cooking it slowly - used to love cracking open the covering. Think it's an old NZ recipe, but I can't seem to find it.
Any help appreciated.
I would expect you cook goose in similar manner to duck. Lots of fat under the skin that needs proper rendering
-
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
Bits of advice needed on a couple of things.
We're doing goose for christmas this year instead of turkey. I do a pretty mean turkey but have never cooked a goose before. Any advice/recipes or ideas welcomed.
Secondly, my dad used to cook a christmas ham covering it with a flour and water paste and cooking it slowly - used to love cracking open the covering. Think it's an old NZ recipe, but I can't seem to find it.
Any help appreciated.
I would expect you cook goose in similar manner to duck. Lots of fat under the skin that needs proper rendering
And a lot less meat than a turkey.
-
@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
Secondly, my dad used to cook a christmas ham covering it with a flour and water paste and cooking it slowly - used to love cracking open the covering. Think it's an old NZ recipe, but I can't seem to find it.
Try searching for "baked ham". Have had it and think that it is what is called.
In fact here you go:
Something like that?