OT: Number of total Posts on site.

Dracus · #1 January 17th, 2002, 02:01 AM

has anyone else noticed that SEIV forum out numbers all the other forums combined in total number of Posts.

Captain Kwok · #2 January 17th, 2002, 02:50 AM

...and not by coincidence either...

Fyron · #3 January 19th, 2002, 03:54 AM

Go SEIV!

tesco samoa · #4 January 19th, 2002, 03:55 PM

hurray for everything.

tesco samoa · #5 January 19th, 2002, 03:56 PM

i think it is due to the fact that we will type about anything.

Growltigga · #6 January 21st, 2002, 01:51 PM

TS really? ok then, someone tell me why orange jam is called marmalade then

Val · #7 January 21st, 2002, 05:28 PM

FYI:

Marmalades are bitter-sweet,citrus based preserves traditionally eaten at breakfast. They are also useful in cooking in a variety of ways both for savoury and sweet dishes. Traditionally they are made in an open pan methods. The fruit is washed and sliced prior to being steamed, cane sugar is mixed with the steamed fruit in small 20lb/10kg pans and the resulting mixture is cooked rapidly over direct heat until just the right moment for setting.

Jams are cooked in small open pans the fruits (non-citrius) are quickly cooked to retain their full flavour. Each pan is stirred repeatedly to ensure correct setting.

Now you know

Growltigga · #8 January 21st, 2002, 05:32 PM

quote:
Originally posted by Val:
FYI:

Marmalades are bitter-sweet,citrus based preserves traditionally eaten at breakfast. They are also useful in cooking in a variety of ways both for savoury and sweet dishes. Traditionally they are made in an open pan methods. The fruit is washed and sliced prior to being steamed, cane sugar is mixed with the steamed fruit in small 20lb/10kg pans and the resulting mixture is cooked rapidly over direct heat until just the right moment for setting.

Jams are cooked in small open pans the fruits (non-citrius) are quickly cooked to retain their full flavour. Each pan is stirred repeatedly to ensure correct setting.

Now you know

Ok Val, I rate you 5 stars for that response and it is nice to know that there is someone out there who always has an encyclopedia brittanica nearby to hand

I must admit tho, judging by your past Posts, you didn't strike me as the sort of person who was a dab hand at conserve making

Val · #9 January 21st, 2002, 05:58 PM

I tend to focus on Mexican and Italian dishes, though I am reasonably adept at Chinese, Japanese and 'American' cuisine. Not so hot at pastries, but preserves have a special spot in my heart

Never underestimate the power of an encyclopedia

Reminds me of the one episode of Friends. Ever see the one with Joey and the V volume? In between playing games of SE IV, of course...

and 5 back at you gt!

[ 21 January 2002: Message edited by: Val ]

Growltigga · #10 January 21st, 2002, 06:10 PM

sorry mate, dont watch friends!

you can keep conserves, I will specialise in pickles and chutneys - in fact, just to really make this Off topic and sad, I came up for a wicked recipy on saturday night for a demon curry (still feeling the after effects now) and especially the tamarind and banana chutney I made for it

find that one in your encyclopedia!!