What are you cooking now?

[Jonathan]

Just baked a Victoria Sponge for our "Pot Luck lunch" on Wednesday. It's been a while since I last made a cake and it looks good (so far, need to decorate it tomorrow)

[french frank]

Romanian ciorba with two sorts of cabbage (red and pickled) and all the many vegetables that need to be eaten before I buy new supplies tomorrow. I think I shall listen to Enescu's Symph No 1 on Youtube while eating.

[teamsaint]

Last night a quick fish curry that worked out quite well given modest ingredients.
Beer to go with, of course.

[HighlandDougie]

Romanian ciorba with two sorts of cabbage (red and pickled) and all the many vegetables that need to be eaten before I buy new supplies tomorrow. I think I shall listen to Enescu's Symph No 1 on Youtube while eating.

Today's rabbit hole: Ciorba. Now I know. I had some "local" soup when last in Prague 18 months ago which bore a distinct resemblance to that on wot I've just been mugging up.

[vinteuil]

Today's rabbit hole: Ciorba. Now I know. I had some "local" soup when last in Prague 18 months ago which bore a distinct resemblance to that on wot I've just been mugging up.

https://en.wikipedia.org/wiki/Chorba

... many etymological tentacles here : Hobson-Jobson [not always reliable... ] under sherbet offers among others -

Ital: sorbetto, Fr: sorbet, Sp: and Port: xarabe, axarabe, Arab: ash-sharab, Ital: sciroppo, Old Fr: ysserop, Mod. Fr: sirop, Eng: syrup, and from Spanish shrub, sherbet
(quotations supplied from c 1334 to 1863)

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[Barbirollians]

Jerk cod ( instead of chicken) with rice and peas .

[french frank]

https://en.wikipedia.org/wiki/Chorba

... many etymological tentacles here : Hobson-Jobson [not always reliable... ] under sherbet offers among others -

Ital: sorbetto, Fr: sorbet, Sp: and Port: xarabe, axarabe, Arab: ash-sharab, Ital: sciroppo, Old Fr: ysserop, Mod. Fr: sirop, Eng: syrup, and from Spanish shrub, sherbet
(quotations supplied from c 1334 to 1863)

I think the spelling ciorba is possibly specifically Romanian where pronunciation/spelling has features in common with Italian (cf Celibidache). But the etymology seems to come from sor- = salty rather than any of the sweet desserts. Ciorba is said to have a typically 'sour' or 'bitter' taste from adding vinegar, lemon or a briny liquid,. I had a jar of pickled cabbage so added some of the cabbage and brine. I also added some left over spicy red cabbage and the clove taste was probably less authentic and I'd leave it out if starting from scratch. But it was jolly tasty: onion, celery, cavolo nero, red cabbage, pickled cabbage, potato, cauliflower, parsley, thyme, paprika, black pepper.