I think it must be some sort of cocktail; it would have fruit in it, right?
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Iâm usually ok with Dazed & Kungfused, as itâs fairly normal around hereâŚ
Will be delivering the glasses to Church, later, & chatting to a friend about how we can sort out a party for 2 Nuns, so that everyone is reasonably happyâŚ
I will need to partake deeply of the Yardarm when I get back
Friend doesnât drink, so heâll be on the Strong TeaâŚ
Carinthia.xx
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And the prosecco is made from grapes, so thatâs two of your five a dayâŚ
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And for your next trick, walking on water? Oh Carinthia, you do go for the hard tasksâŚ
No, if I had meant Dazed and Kungfused, I would have said so.
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I donât do Privet. (But I quite like the gorse.)
Driven to Sunny Stockport (predominant colour out of the window is about #606060), delayed by only about an hour and 45 minutes which is better than usual. Should have gone via the M1 probably.
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Whichever way you go to Stockport there is another way you could have gone which might have been better. Such is life.
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Definitely time for a
Yardaaarm
Extra heavy duty one called for today, I think.
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Daughterâs had a pack in the freezer and says theyâre nice. I donât like gin so havenât tried one.
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Thatâs a Very Good Idea, Gus
Today there is a modicum of Sortage & Flingage taking place, &, hopefully, cushion covers will be made
I had a letter from my GP Surgery yesterday inviting me to book another blood test . I 'phoned to enquire why I needed this - sometimes the blood âgoes orffâ before it gets to the Orsepiddle, but it appears that there is summat with my thyroid, which may provide a few answers to ongoing problems
Share an Slammer ?
Carinthia.xx
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Thatâs a fine plan, Carnthia!
Slammers all round?
And if they have found something wrong with your thyroid, get the results out of them and then have a look around; I know the internet isnât reliable, but it does give you some of the things to watch out for.
Can one freeze mushrooms?
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Looks as though we may need the 'Normous Vat
I wouldnât freeze them raw, FantaFish - they give orff a lot of liquid anyway, when cooked, & I think that they would be Very Slimy
I would sweat them with some butter, & then freeze them, to use in cooked dishes
Carinthia.xx
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Thanks. I think that may be for after-sunset, when cooking them wonât be such a horror.
And then I can add garlic salt to the liquid they have left behind, and soak bread in it. Yum. They can go into Chinese takeaway dubbys, which will be about the right amount for a mushroom gravy, or two for a mushroom soup.
Makro last night had 1.8kg, or 26 what I would call âhorse mushroomsâ, great big ones, for ÂŁ2, so I bought them. Mushroom stroganoff for supper tomorrow when Hedgers gets home, I think, (there was also a two-litre dubby of double cream for ÂŁ2 so i got that as well) but there are too many and we wonât use them all up in the week they would last in the fridge.
Would mushroom soup made with cream and chicken stock freeze, for use in autumn?
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I think that if you made the soup & then froze it, it would separate into an unsightly & unappetising slurry when defrosted, TBH
Double cream will freeze, as there is enuff fat in it. Whip it slightly, to thicken it a bit, & then freeze it in small containers & use for what you like . You could whip some with icing sugar to make Creme Chantilly for desserts.
The mushrooms you are cooking can be done in the microwave in a Pyrex-type dish with lid - quick, & doesnât overheat the kitchen
4 whole ones, uncooked, stuffed with cubed bacon, breadcrumbs & cheese & then baked, would make a Lunch - okay, for That Birdie, an Bijou Snackette⌠
As you have so many, I would dry some - reconstituted in boiling water, they make a useful addition to soups/casseroles in cooler weather :
Wipe on kitchen paper, or use a brush , donât peel them . Slice them & place them on cardboard. Turn regularly until dried, then store in an airtight glass jar
Carinthia.xx
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If I was going to Stockport. I wouldnât start from here⌠Wythenshawe maybe, or even Cheadle
Mushrooms freeze, Fishy. Quite well, too. Even the large flat field mushrooms. You should finds ways and means onât tâinternet.
Ice cold lager for me⌠Stella if itâs draught.
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Freezing works okay if you blanch the mushrooms first, Carinthia. Youâre right about them losing a lot of liquid. ISTR reading that mushrooms were over 90% water.
I freeze them after blanching, on a flat toffee-tray,with some grease-proof paper on. Freeze them flat,in the top of a freezer and when theyâre solid, transfer to a plastic food-bag.
When needed, theyâre great in soups, gravy, casseroles, etc. But they donât fry very well.
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Thank-you, thatâs worth knowing
There are days when Iâm really not used to this cooking for one business
Carinthia.xx
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I am living, learning, and wondering whether one could blanch them after slicing or quartering themâŚ
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Iâve sliced before blanching, large field mushrooms and large closed-cap (Buttons). Never had problems and you can certainly buy frozen sliced mushrooms, so I do.
The nice thing about field mushrooms, is you can also just snap them whilst frozen for adding to casseroles etc.
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The more I read, the happier it makes me! I shall do that, then. I happen to have a Useful Ikea Saucepan with a colander liner which would be ideal for this job; I believe I am right in thinking that a bit of lemon-juice added to the water helps them not to get discoloured?
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I dunno â bout technical stuff.
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