Subj : Re: E-Books & Sharing
To   : Ben Collver
From : Dave Drum
Date : Tue Apr 11 2023 04:53:00

-=> Ben Collver wrote to Dave Drum <=-

 DD> Do you follow Fergus the Forager? https://fergustheforager.co.uk/ I get
 DD> some good tips/recipes from his web site.

 BC> No, but thanks for the link.  I will check it out.

 DD> I also prefer it, like wild gooseberries - tart.

 BC> Around here the wild gooseberries have spines on them.  So it's a
 BC> process of squeezing out the berry and tossing the skin.  They have a
 BC> nice flavor somewhat similar to kiwis.

The spiny gooseberries are Ribes cynosbati or "prickly gooseberry".
That's not what we have where I forage for wild berries. The vines have
*sharp* stickers on them so one need wear gauntlets or be verrrry agile
at avoiding the stickers. Our gooseberries have a fuzzy translucent
skin and are greenish yellow. Kiwi fruit are AKA Chinese Gooseberry.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gooseberry Fool
 Categories: Five, Fruits, Dairy
      Yield: 4 Servings
 
      1 pt Gooseberries; stemmed
           Sugar
      2 tb (to 3 tb) water
      1 c  Heavy cream; whipped
 
  Put the gooseberries in a nonreactive saucepan with
  1/4 cup of sugar and the water. Cook very gently until
  the gooseberries are thoroughly done and soft enough to
  mash. Put them through a sieve or food mill and add
  sugar to taste. Fold the gooseberry puree through the
  whipped cream. Chill for several hours.
  
  Source: Unofficial Narnia Cookbook
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Some of the worst mistakes of my life have been haircuts -- Jim Morrison
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