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Rhubarb

Floyd1 said:
Oh yes, the inside should be seasoned and I did mine (not with lard though), but I was just saying how mine is also 'charred/blackened' on the outside- which the flames do over time- whereas the M-I-L's looks like it's brand new as she cleans it to within an inch of it's life every time it's used.
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Ah, right, I get what you mean, now. Sorry, I've had a deadening not-Covid cold these past few days, and it's making me even slower than usual.
 
Analogue Boy said:
Is anything in a wok long enough to absorb the ‘seasoning’?
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'Seasoning' here means making the metal undergo certain reactions, rather than anything to do with flavouring the food cooked in the wok:
Floyd1 said:
The main reason is to make the wok more 'non stick'.
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That said, there is also the art of imparting wok hei - the chemical reactions that seal the wok can also, in skilful hands, can deepen and/or add extra dimensions of taste.
 
escargot said:
You can buy crumble MIX now. What a time to be alive.
I keep some in, along with tinned custard, in case any passing Bramleys or sticks of rhubarb stray near my stewing pan.
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Do you think crumble mix could have been back engineered from the Joe Simonton pancakes? I mean it is a huge leap forward in pastry technology.
 
Rhubarb crumble and custard was one of my favourites.

Nobody I meet on a day-to-day basis (apart from my wife) even knows what Rhubarb is—and it appears not to grow here—so my chance of gastronmic fulfilment seems remote.
 
Yithian said:
Rhubarb crumble and custard was one of my favourites.

Nobody I meet on a day-to-day basis (apart from my wife) even knows what Rhubarb is—and it appears not to grow here—so my chance of gastronmic fulfilment seems remote.
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Crumble is better than pastry with sharp fruit like rhubarb and Bramleys. It's easy to make, although you can just buy everything ready-prepared at Asda instead to combine into a solidly nostalgic dessert.

Well, I could. ;)
 
Yithian said:
Rhubarb crumble and custard was one of my favourites.

Nobody I meet on a day-to-day basis (apart from my wife) even knows what Rhubarb is—and it appears not to grow here—so my chance of gastronmic fulfilment seems remote.
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Business opportunity there, if you can find a plot of land to grow rhubarb.
 
Mythopoeika said:
Business opportunity there, if you can find a plot of land to grow rhubarb.
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Rhubarb hails originally from Tibet, I think. I do know that it needs a LOT of water and likes to live in climates where it gets a good deal of rain. I had a wonderfully healthy and productive rhubarb plant in my old house. I miss that rhubarb.
 
Yithian said:
Nobody I meet on a day-to-day basis (apart from my wife) even knows what Rhubarb is—and it appears not to grow here—so my chance of gastronmic fulfilment seems remote.
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I don't know of a single relative of mine that *doesn't* grow rhubarb. I mean, even the relatives who can't be arsed to garden magically have several rhubarb plants around their homes.

The only time I've ever had it though was my grandmother's strawberry-rhubarb pie. Good stuff.
 
MercuryCrest said:
I don't know of a single relative of mine that *doesn't* grow rhubarb. I mean, even the relatives who can't be arsed to garden magically have several rhubarb plants around their homes.

The only time I've ever had it though was my grandmother's strawberry-rhubarb pie. Good stuff.
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Rhubarb and strawberries are often grown together because they like each other. :wink2:

I once bought all my family a crown of rhubarb each as an excuse to later leave carrier bags of manure on their doorsteps. :evil:
 
MercuryCrest said:
I don't know of a single relative of mine that *doesn't* grow rhubarb. I mean, even the relatives who can't be arsed to garden magically have several rhubarb plants around their homes.

The only time I've ever had it though was my grandmother's strawberry-rhubarb pie. Good stuff.
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The only time I've ever had rhubarb was my Mum's rhubarb pie, it was absolutely delicious. And I never see rhubarb pies at any bakery or anywhere else, for that matter. Seems it's out of fashion now.
 
Ronnie Jersey said:
The only time I've ever had rhubarb was my Mum's rhubarb pie, it was absolutely delicious. And I never see rhubarb pies at any bakery or anywhere else, for that matter. Seems it's out of fashion now.
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It is plentiful here. My family used to process it an all sorts of delicious ways, including making wine.
 
Ronnie Jersey said:
Must be why my Mum was always cooking rhubarb pies, she used to plant it in the garden as well.
Rhubarb and Flake bars, two things I miss!
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We kids used to be given 'rhubarb juice' which was the excess sugary fluid produced by the cooking process. Mmm.

We'd also enjoy dipping a stick of raw rhubarb into sugar and biting the end off. The original sweet and sour.
 
bugmum said:
As it happens, I did have a rhubarb-based dessert in a very fancy restaurant a couple of years ago. I pulled a face when they told me what it was, but it WAS delicious. This has still not persuaded me to love it though.
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Rhubarb crumble... it does have to have enough sugar in it to take away the sourness, and the crumble needs to be baked enough to be crunchy with a caramelised layer under it, just enough to make it slightly chewy. If you get the right combination, it's heaven.
 
I see rhubarb starting to sprout in my neighbours' yard. They allow me to pick it as they don't bother. Yum.

I grew up with a rhubarb patch, and, apparently, I am tougher than Scargy :D
escargot said:
We'd also enjoy dipping a stick of raw rhubarb into sugar and biting the end off. The original sweet and sour.
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I and my siblings ate it straight from the patch. Sugar's the easy way out. lol

Though, I think most of us who did eat raw rhubarb know this, the smaller stalks are sweeter.
 
brownmane said:
I see rhubarb starting to sprout in my neighbours' yard. They allow me to pick it as they don't bother. Yum.

I grew up with a rhubarb patch, and, apparently, I am tougher than Scargy :D

I and my siblings ate it straight from the patch. Sugar's the easy way out. lol

Though, I think most of us who did eat raw rhubarb know this, the smaller stalks are sweeter.
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I'd always understood raw rhubarb to be toxic but looking on the net, apparently not. I wonder where that idea I had came from? The leaves are apparently toxic but not the rhubarb itself. Slugs and snails seem to find the leaves perfectly edible though.

Strange word, rhubarb. It's sort of odd. Begins with an r and an h. It's a word that to me is all wrong. It doesn't even look right.

And a vegetable, is it a vegetable, that needs a frost during the winter in order to grow during the warmer weather after the winter. What a weird food. No frost, no rhubarb. It only grows in northern climates.

Even boiling it in a pan, especially an aluminium one, cleans them spotless although aluminium pans are not a good idea. Brain damage, etc. Aluminium and it's toxic effects are well documented yet aluminium pots and pans are still sold.

And that's another weird word, aluminium. Even the spell checker has a problem with it when spelt just a bit wrong. As I just found out. Even how it's pronounced changes depending on where a person lives. That must be in the top ten of weird words along with rhubarb along with, for me, the word jug. Say the word jug jug jug over and over again. Yet another weird word. Am I odd?
 
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Isnt rhubarb in the same "you never see it now" bracket as gooseberrys? I loved both as a nipper, like my nans homemade faggots with proper caul and everythin'.
 
TangletwigsDeux said:
Isnt rhubarb in the same "you never see it now" bracket as gooseberrys? I loved both as a nipper, like my nans homemade faggots with proper caul and everythin'.
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I think they're both just one of those tastes that seemed a lot more sweet and luxurious in a time when you couldn't easily go out and buy coma-inducing amounts of sugary dessert from any Tesco.

We still like our faggots West and South of, I dunno, Swindon.
 
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