Marked down pizza for dinnre here, as the kitchen's been turned into a quince preserve factory - membrillo puttering away, pan full of juice ready for more quince jelly tomorrow - I couldn't face doing anything fancy.
Once being the key word here. Wasn't sure what to do with it! What to eat it with. i think more savouryDidn't like taste of it, Can't describe taste as so long ago. Sorry Becks
Difficult to describe, like a cross between an apple and a pear, but with honey overtones. Unique.
The fruit was known to the Akkadians, who called it supurgillu; Arabic al safarjal "quinces" The modern name originated in the 14th century as a plural of quoyn, via Old French cooin from Latin cotoneum malum / cydonium malum, ultimately from Greek κυδ??νιον μ???λον, kydonion melon "Kydonian apple". The quince tree is native to Uzbekistan, Tajikistan, Iran, Armenia, Azerbaijan, Georgia, Pakistan, Afghanistan and was introduced to Syria, Lebanon, Croatia, Bosnia, Turkey, Serbia, Republic of Macedonia, Albania, Greece, Romania, Hungary, Ukraine and Bulgaria
Cultivation of quince may have preceded apple culture, and many references translated to "apple", such as the fruit in Song of Solomon, may have been a quince. Among the ancient Greeks, the quince was a ritual offering at weddings, for it had come from the Levant with Aphrodite and remained sacred to her. Plutarch reported that a Greek bride would nibble a quince to perfume her kiss before entering the bridal chamber, "in order that the first greeting may not be disagreeable nor unpleasant" (Roman Questions 3.65). It was a quince that Paris awarded Aphrodite. It was for a golden quince that Atalanta paused in her race. The Romans also used quinces; the Roman cookbook of Apicius gives recipes for stewing quince with honey, and even combining them, unexpectedly, with leeks. Pliny the Elder mentioned the one variety, Mulvian quince, that could be eaten raw. Columella mentioned three, one of which, the "golden apple" that may have been the paradisal fruit in the Garden of the Hesperides, has donated its name in Italian to the tomato, pomodoro.
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Leggi-more walks in the ran
Geoff
I really should go and get dinner on, is there a dinners thread? I might start one.
Marked down pizza for dinnre here, as the kitchen's been turned into a quince preserve factory - membrillo puttering away, pan full of juice ready for more quince jelly tomorrow - I couldn't face doing anything fancy.
Bristol airport also charges for pickup/drop off.
I have had an exciting afternoon, I have been hyperturfing a belfast sink.
For those with a scientific interest, there's a fascinating explanation of how that number was calculated here:
http://techland.time.com/2011/11/02/the-internet-weighs-about-as-much-as-a-strawberry/
Tonight- I shall be mostly eating a leek and cheese sauce concotion a la Delia Smith-Day1
We still need to know what quince tastes like-Becks asked hours ago but I may have missed a response
Was that a really messy operation Kate?
Nor do we know the size of Lotties Pumpkins!
Oh Matron !!
Made some quince jelly once.
Once being the key word here. Wasn't sure what to do with it! What to eat it with. i think more savouryDidn't like taste of it, Can't describe taste as so long ago. Sorry Becks
Difficult to describe, like a cross between an apple and a pear, but with honey overtones. Unique.
The fruit was known to the Akkadians, who called it supurgillu; Arabic al safarjal "quinces" The modern name originated in the 14th century as a plural of quoyn, via Old French cooin from Latin cotoneum malum / cydonium malum, ultimately from Greek κυδ??νιον μ???λον, kydonion melon "Kydonian apple". The quince tree is native to Uzbekistan, Tajikistan, Iran, Armenia, Azerbaijan, Georgia, Pakistan, Afghanistan and was introduced to Syria, Lebanon, Croatia, Bosnia, Turkey, Serbia, Republic of Macedonia, Albania, Greece, Romania, Hungary, Ukraine and Bulgaria
Cultivation of quince may have preceded apple culture, and many references translated to "apple", such as the fruit in Song of Solomon, may have been a quince. Among the ancient Greeks, the quince was a ritual offering at weddings, for it had come from the Levant with Aphrodite and remained sacred to her. Plutarch reported that a Greek bride would nibble a quince to perfume her kiss before entering the bridal chamber, "in order that the first greeting may not be disagreeable nor unpleasant" (Roman Questions 3.65). It was a quince that Paris awarded Aphrodite. It was for a golden quince that Atalanta paused in her race. The Romans also used quinces; the Roman cookbook of Apicius gives recipes for stewing quince with honey, and even combining them, unexpectedly, with leeks. Pliny the Elder mentioned the one variety, Mulvian quince, that could be eaten raw. Columella mentioned three, one of which, the "golden apple" that may have been the paradisal fruit in the Garden of the Hesperides, has donated its name in Italian to the tomato, pomodoro.
Thanks wikipaedia!