What are you cooking now?

[french frank]

You don't grow your own mint?

Yes, but it almost died off. There is one single, very small stem sticking up. I will post a photo when I've got the cooking sorted

This is all I could rescue and plant out; there wasn't enough to pinch a bit for t'peas:

[Bryn]

I soaked my dried marrowfat peas overnight and am now thinking about what non-mushy recipe I could invent. First how long to cook the peas - online peeps say 25mins or 60 mins. I'm going for 20 mins to see what they're like. Then what else to add? Not too many flavours or it won't be 'classic' . Chopped red chilli, garlic, spring onion tops, maybe some roasted chickpeas. Diced potato? What herbs? Ooh, forgot to buy any mint, bother! Something along these lines will be for today and a more exotic concoction in the days to come (I soaked quite a lot of peas )

You don't grow your own mint?

[french frank]

I soaked my dried marrowfat peas overnight and am now thinking about what non-mushy recipe I could invent. First how long to cook the peas - online peeps say 25mins or 60 mins. I'm going for 20 mins to see what they're like. Then what else to add? Not too many flavours or it won't be 'classic' . Chopped red chilli, garlic, spring onion tops, maybe some roasted chickpeas. Diced potato? What herbs? Ooh, forgot to buy any mint, bother! Something along these lines will be for today and a more exotic concoction in the days to come (I soaked quite a lot of peas )

[teamsaint]

Actually, that fritter recipe looks as good as any other way to use up any excess.
Courgette bread/cake is ok too.
Even the ratatouille looks palatable (apart from the vegan parmesan!).

But I much prefer them just thin sliced lengthways and grilled/griddled and marinaded as an antipasto course.
It was the weekly substitution (of something by courgettes) in Riverford deliveries during lockdown that really put me off.

Lidl were all out of vegan parmesan( just as well, don’t like the stuff vegan or otherwise) so made do with a Lidl Parmigiano Reggiano .

[Bryn]

That's how I pronounce it. I thought that was standard?

Likewise.

[Pulcinella]

Cooked this yesterday, which is very good and looks attractive, which is not always true of my cooking.

https://thehappyfoodie.co.uk/recipes/oven-baked-ratatouille-slow-cooked-courgette-aubergine-peppers-and-tomatoes/

Hoping for a glut of courgettes, ( Pulcie’s favourite ) so this recipe may come in handy.

https://www.spendwithpennies.com/zucchini-fritters/

( Not heard from Mr Zucchini on the forum for some years. He was good for a bit of sparring…..)

Actually, that fritter recipe looks as good as any other way to use up any excess.
Courgette bread/cake is ok too.
Even the ratatouille looks palatable (apart from the vegan parmesan!).

But I much prefer them just thin sliced lengthways and grilled/griddled and marinaded as an antipasto course.
It was the weekly substitution (of something by courgettes) in Riverford deliveries during lockdown that really put me off.

[teamsaint]

Cooked this yesterday, which is very good and looks attractive, which is not always true of my cooking.

https://thehappyfoodie.co.uk/recipes/oven-baked-ratatouille-slow-cooked-courgette-aubergine-peppers-and-tomatoes/

Hoping for a glut of courgettes, ( Pulcie’s favourite ) so this recipe may come in handy.

https://www.spendwithpennies.com/zucchini-fritters/

( Not heard from Mr Zucchini on the forum for some years. He was good for a bit of sparring…..)

[Pulcinella]

Flourless Chocolate brownies (because we decided this was a good idea for a Sunday night before work tomorrow)

Why not just eat a decent block of 70% chocolate?

[Jonathan]

Flourless Chocolate brownies (because we decided this was a good idea for a Sunday night before work tomorrow)

[vinteuil]

Which reminds me, how do people pronounce flageolet (bean and instrument? I've always pronounced them both as if they were French but OED he say fladʒə(ʊ)ˈlɛt with the French version a possible for the bean but not the instrument.

... for the bean I wd pronounce as if it were French; I ca'n't say I often have to pronounce the word for the instrument - if I ever have to, I expect it wd be something like - /fladʒʊˈlɛt/

.

[french frank]

... 1933 was ninety years ago

.

Yes, I checked the online OED and the chap pronounced it like wot I do

And I've put some marrowfat peas to soak overnight. I've been looking at recipes and am really not enamoured of mushy textures. I'm going to see if I can get them more like haricot or flageolet beans to which I could add some chopped saucisson sec.

Which reminds me, how do people pronounce flageolet (bean and instrument? I've always pronounced them both as if they were French but OED he say fladʒə(ʊ)ˈlɛt with the French version a possible for the bean but not the instrument.

[vinteuil]

That's how I pronounce it. I thought that was standard?

... 1933 was ninety years ago

.

[french frank]

and (venis'n) is common in Scotland."

That's how I pronounce it. I thought that was standard?

[vinteuil]

As mentioned during the programme, etymologically, "venison" refers to the meat of any hunted wild animal but has, in modern times, come to be understood as meaning deer meat.

... yes : from Latin venationem hunting, from venari to hunt. OED has "The flesh of an animal killed in the chase or by hunting and used as food; formerly applied to the flesh of the deer, boar, hare, rabbit or other game animal, now almost entirely restricted to the flesh of various species of deer."

I was interested to see that in my OED (1933) they state that "... the pronunciation (venz'n) is now usual in England. The fuller (veniz'n) or (venizən) is current in the United States, and (venis'n) is common in Scotland."


.

[Bryn]

Not something I am currently cooking, sadly, but I have just been listening to Radio 4's The Food Programme on the subject of wild deer venison*. I m very fond of deer venison and the programme argued the case for its promotion very well, I thought. At least I now know why it is so hard to find culled wild venison in supermarkets. They only offer uneconomically low prices to those who cul the expanding wild population which is the bane of foresters. Interesting, though, that the base price of this meat has not gone up in the past few years in the way other (farmed) meats have.

* As mentioned during the programme, etymologically, "venison" refers to the meat of any hunted wild animal but has, in modern times, come to be understood as meaning deer meat.