Weather Today- in Your Vicinity

[aster]

Like the photos of the quince Aster. Which I remember from The Owl & the Pussy Cat. They dined on mince and slices of quince, which they ate with a runcible spoon.

That's one lovely poem, David! Reminded of me of 'Jabberwocky', the non-sense poem by Lewis Carroll, that appears in 'Through the looking glass and what Alice found there'.

Good rememberence... : )

Hi Yildiz - interesting Quince background - the thorns look nasty on the tree

Well remembered poetry DA .

Thanks, Birma.

: ) Indeed the thorns are pretty dangerous when human flesh is brushed against it, woody, pin sharp.



Yildiz

[aster]

It's definitely autumn in Istanbul and time to make that quince jam!

I actually enjoyed eating the quince slices of this year's autumn; juicy and almost as smooth as any sweet-sour apple that's pleasant to eat. : )

The slices need to stay covered in sugar for at least 12 hours before adding some water and letting it boil for a couple of hours on the stove.

A couple of closeups from the early phases of the making-of-the-quice-jam for you. : )

Yildiz

Weather in Istanbul:
16° C | 13° C
Chance of Rain. Scattered Clouds. Low: 13 °C . Wind WSW 14 km/h . 20% chance of precipitation (trace amounts).

Juicy quinces..

Quinces.jpg

(194.48 KiB) Downloaded 1215 times

Hey, but there actually is a star in there! : ) Quince easily oxidizes once peeled and exposed to oxygen and it shows real soon...just like apples and pears! : )

QuinceCuts 1.jpg

(238.05 KiB) Downloaded 1215 times

Covered in sugar and layered....Will sit there for 12 hours.

Layered.jpg

(211.61 KiB) Downloaded 1215 times

[david antony]

Jam in the making, with more superb photos to boot. ;^) Never tasted quince but do
like sour things, they make the best pies & jams as per gooseberries. I think the
Owl and the Pussycat would be proud of you. Looking forward to seeing your finished
product Yildiz.

[Greg Beetham]

Thanks for those nice photos Yildiz, I've seen the making of Mango chutney in the kitchen here (it's a smelly operation), and Grapefuit (even more bitter than a lemon I think DA, if you like bitter things), also Kumquat marmalade jam, so seeing how you make Quince jam is very interesting.
Greg

[Dr. Harout]

I love quince, as it is, but cannot eat more than 1 or 2 slices, you get kind of suffocated...

[David Kilpatrick]

One of the best meals we ever had was also the smallest. Shirley and I had cycled up from Kardamena on the island of Kos, to the highest point close to the resort, the airport. Just outside the airport fence, and with no other house in sight, was a small restaurant - nothing but seating in the open. They had two lamb skewer kebabs with rosemary and herbs from the mountain left, and I remember the cost (1983?) was 20 pence each for our meal. It was much too little! But, before we could go, the owner insisted on giving us a plate with beautifully thin-sliced quince - first time I had ever eaten it.

We had dragged the bikes uphill for three hours which may explain why everything tasted wonderful.

Reason: to be able to do the return journey - unpowered speed all the way down!

David

[aster]

Jam in the making, with more superb photos to boot. ;^) Never tasted quince but do
like sour things, they make the best pies & jams as per gooseberries. I think the
Owl and the Pussycat would be proud of you. Looking forward to seeing your finished
product Yildiz.

Thank you, David Antony. And I'm glad the Owl and the Pussycat can enjoy some nice quince jam a la Yildiz on their ever so interesting boat ride..

Fortunately enough, this season's quinces are juicy and smooth enough to eat raw also.: ) The photos will be in my next post.

Thanks for those nice photos Yildiz, I've seen the making of Mango chutney in the kitchen here (it's a smelly operation), and Grapefuit (even more bitter than a lemon I think DA, if you like bitter things), also Kumquat marmalade jam, so seeing how you make Quince jam is very interesting.
Greg

Thanks Greg.

Quince jam is really appetizing, nothing like bitter or sour all the way. It has a nice flavour and makes one want to eat more...

I love quince, as it is, but cannot eat more than 1 or 2 slices, you get kind of suffocated...

I know exactly what you mean, Dr. Harout. They are usually rather dry fruits and hard to swallow but I was lucky enough to come by some really fresh and juicy ones which were easy to swallow.

One of the best meals we ever had was also the smallest. Shirley and I had cycled up from Kardamena on the island of Kos, to the highest point close to the resort, the airport. Just outside the airport fence, and with no other house in sight, was a small restaurant - nothing but seating in the open. They had two lamb skewer kebabs with rosemary and herbs from the mountain left, and I remember the cost (1983?) was 20 pence each for our meal. It was much too little! But, before we could go, the owner insisted on giving us a plate with beautifully thin-sliced quince - first time I had ever eaten it.

We had dragged the bikes uphill for three hours which may explain why everything tasted wonderful.

Reason: to be able to do the return journey - unpowered speed all the way down!

David

Some interesting memories you have there, David. : )


Thanks everyone,

Yildiz

[aster]

Hi again, : )

With all due respect, I'd like to serve my quince jam if you don't mind!

Quince jam a la Aster tastes nice and will be a good aid to my daily nutrition intake during my breakfasts and tea times.

You're welcome to be the judge of the visual aspect even if I can't provide the jam, toasted bread, butter and tea. Sorry!

Yildiz

Weather in Istanbul:
17° C | 13° C
Wednesday
Chance of Rain. Overcast. High: 17 °C . Wind Calm. 30% chance of precipitation (water equivalent of 1.94 mm).

Quince jam-the final look

QuinceJam 13.jpg

(205 KiB) Downloaded 1180 times

Quince goes through a colour change during the boiling; from dirty yellow to dark auburn.

QuinceJam 12.jpg

(249.71 KiB) Downloaded 1180 times

QuinceJam 11.jpg

(223.75 KiB) Downloaded 1180 times

[Birma]

Yummy I can hardly wait for breakfast now!

[aster]

Yummy I can hardly wait for breakfast now!

Thanks, Birma.

It must be wonderful to wake on the Misty Isle and enjoy a delicious breakfast.


Yildiz

[Greg Beetham]

For some reason Yildiz your Quince jam (more very good pix btw), and the description on the taste reminds me of Rosella jam, (very yummy), but its' probably just the very similar colour as the fruity bits in Rosella jam are a lot smaller. We used to grow the plants and make the jam but its a bit fiddly since you need quite a few bulbs minus the large seed too get a decent quantity of jam and the tropical greeblies didn't mind having a chew on the plants as well, so we haven't grown any for a long time now.
Greg

[aster]

For some reason Yildiz your Quince jam (more very good pix btw), and the description on the taste reminds me of Rosella jam, (very yummy), but its' probably just the very similar colour as the fruity bits in Rosella jam are a lot smaller. We used to grow the plants and make the jam but its a bit fiddly since you need quite a few bulbs minus the large seed too get a decent quantity of jam and the tropical greeblies didn't mind having a chew on the plants as well, so we haven't grown any for a long time now.
Greg

Hi Greg,

I don't remember eating any Rosella jam, so I can't compare the flavours or the taste. But I can say that Quince and Apple jams are of the simplest kinds to make; uncomplicated and no tricks that require a lot of your time in the making. Once peeled and sliced the whole process is almost over for the cooking person and everything is finished off on the stove in a couple of hours.

My grandmother used to make a type of pumpkin jam which really consumed her time and also tired her, which was delicious by the way. Since her passing I haven't eaten any and nobody or manufacturer can make it like hers. I'll have to check my little notes to find out what her recipe included as extra ingredients or methods. I remember her to be standing by the stove all day, stirring and tasting and checking if the colour was the right 'gold'. : ))

She never complained and would say that she took pleasure in feeding us right! But later I would gladly rub her aching knees when I'm back from primary school...She was fun!

Thank you for the compliments on the photos. : )

Yildiz

[Greg Beetham]

Been a bit too busy to take photos lately, but had to go too a christening today so a couple of snappers were in order.
Greg

Townsville weather: 18 | 24.8C, H35%, 22|17km/h SW|NE, overcast, 2" rain so far for the month.

A700 KM18-200 (I never knew there was such a thing as a yellow Frangipani)

DSC00589-copy.jpg (83.42 KiB) Viewed 3140 times

[aster]

Been a bit too busy to take photos lately, but had to go too a christening today so a couple of snappers were in order.
Greg

Looking lovely... yellow frangipani against red brickwork wall: nice!

Seems you are on God's auto-dial list recently, Greg. For any occasion ... maybe next for the church choir as the lead singer! : )


Yildiz

[david antony]

Tsawwassen wet & 15ºc

More delicious photos Yildiz, served with some really
great looking bread. All I need now is a good cup
of coffee to go with. :^) What a grand finale to
this culinary adventure. I hear there is a choir boy
with a jam stained robe warbling in a Townsville Church!

Yes that is a nice background with the yellow frangipani,
they seem to compliment each other. Nice one Greg.

Got out of the car the other day to an Alfred Hitchcock
type scene. I was so flummoxed I could hardly take this.