(no subject)
Sep. 3rd, 2004 12:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickAlso, for everyone waiting with bated breath to find out how the white grape project went, I'm not sure I'm done yet. However, I've reduced the fridge space taken up by the grapes to a quart jar. That which was insipid and boringly sweet has turned amazingly interesting, tasty, and bitingly acidic. It's downright astonishing what "smash, simmer, strain, and boil down" will do for grapes. Besides, I like any excuse to play with a linen cloth full of exceedingly hot food product. The finger burning opportunities in that sort of venture are extensive and highly amusing.
I've no idea what I'm going to do with 3/4 of a quart jar full of interesting, tasty, bitingly acidic grape concentrate, but I'm sure I'll think of something. If I decide not to eat it with a spoon, I can reduce it further (to pint jar size) and use it as the 'vinegar' component of salad dressing. I imagine that'd kick some serious ass and it's certainly got sufficient bite to be useful that way. Grapes (and most other fruits) are pretty acidic and boiling the stuff down seems to have kicked that up a notch, to steal a phrase.
For the folks at home:
1 perfectly ripe mango
1 handful fresh cilantro
1 lime
salt, pepper.
Peel and chop mango. Wash and chop cilantro. Combine mango and cilantro in bowl. Squeeze lime juice overtop. Stir. Salt and pepper (yes, really) to taste. Eat. I guess it could be a side dish or a salsa or something. I eat it with a spoon. It'd probably be nice with chips. Goes well as a side with spicy indian food, too.
I've no idea what I'm going to do with 3/4 of a quart jar full of interesting, tasty, bitingly acidic grape concentrate, but I'm sure I'll think of something. If I decide not to eat it with a spoon, I can reduce it further (to pint jar size) and use it as the 'vinegar' component of salad dressing. I imagine that'd kick some serious ass and it's certainly got sufficient bite to be useful that way. Grapes (and most other fruits) are pretty acidic and boiling the stuff down seems to have kicked that up a notch, to steal a phrase.
For the folks at home:
1 perfectly ripe mango
1 handful fresh cilantro
1 lime
salt, pepper.
Peel and chop mango. Wash and chop cilantro. Combine mango and cilantro in bowl. Squeeze lime juice overtop. Stir. Salt and pepper (yes, really) to taste. Eat. I guess it could be a side dish or a salsa or something. I eat it with a spoon. It'd probably be nice with chips. Goes well as a side with spicy indian food, too.
