No Sloes.

[robgil]

Holy God, it would seem there is a new craze sweeping the nation.
Bonsai cats. :shock:
So I decided to do these two neighbours cats as christmas gifts, for my neighbours.

A Japanese man in New York breeds and sells kittens that are called BONSAI CATS.

That would sound cute, if it weren’t kittens that were put in to little bottles after being given a muscle relaxant and then locked up for the rest of their lives! The cats are fed through a straw and have a small tube for their feces.

The skeleton of the cat will take on the form of the bottle as the kitten grows. The cats never get the opportunity to move. They are used as original and exclusive souvenirs.

These are the latest trends in New York, China, Indonesia and New Zealand. If you think you can handle it, view http://www.bonsaikitten.com and have a look at the methods being used to put these little kittens into bottles. This petition needs 800 names, so please put yours on it! Copy the text into a new email and put your name on the bottom, then send it to everyone you know!

:shock: :shock: :shock:

Its not real, really

 

[philpjuk100]

We have no sloes we have no gin either .just half a bottle of flat diet coke . Pubs open ! wallets empty

 

[Penners]

Does anyone remember the Bonsai Dog Doo-Dah Band?

 

[Flyfisher]

Where's the :groan: smiley ?

But a welcome reminder of some wonderful period eccentricity nevertheless. I'm sure everyone knows that Vivian Stanshall was the narrator who introduced the various instruments in the finale of Tubular Bells - inspired, perhaps, by The Bonzo's 'Intro And Outro' .
http://www.youtube.com/watch?v=8DUEAG5eO6c

And not forgetting Neil Innes' inspired Rutles songs.

http://www.youtube.com/watch?v=CGwg9dKinAE

 

[Penners]

I had a feeling that you'd swerve down that particular diversion, FF! :wink:

 

[Flyfisher]

Indeed. Nothing like a bit of popular musical heritage.

 

[Me!]

We have one pear tree with absolutely loads of fruit this year. I don't know what type they are, but they are always far too hard to eat even when sweet and ripe. They do make superb pear crumble, but most just get left to rot as even I can't eat a whole tree of pear crumble! But, has anyone tried pears with gin? I hadn't thought of it before, but should I give it a go? Or, any other ideas what to do with them please?

 

[LadyArowana]

We have one pear tree with absolutely loads of fruit this year. I don't know what type they are, but they are always far too hard to eat even when sweet and ripe. They do make superb pear crumble, but most just get left to rot as even I can't eat a whole tree of pear crumble! But, has anyone tried pears with gin? I hadn't thought of it before, but should I give it a go? Or, any other ideas what to do with them please?

Pear chutney? http://www.food.com/recipe/ginger-pear-chutney-100006 lots of other recipes on Mr Google too, none of which I have tried of course as my kitchen is more of a decorative feature.

 

[worms]

Pear wine can be good! ...or awful depending on the skills of the winemaker!

 

[tycarregydwr]

Ooo I have a lovely recipe for pickling pears in spiced, sweet vinegar. I have done this with hard pears to great success, they are really yummy as an accompiment to cheese, etc or actually I have been known to just eat them on porridge or with yogurt. I can post it if you like, just let me know.

 

[Moo]

That sounds delicious. I think you should post it on the forum for us all to enjoy.

 

[Flyfisher]

We have one pear tree with absolutely loads of fruit this year. I don't know what type they are, but they are always far too hard to eat even when sweet and ripe. They do make superb pear crumble, but most just get left to rot as even I can't eat a whole tree of pear crumble!

I'd be prepared to give it a try. :wink:

 

[Penners]

Pear wine can be good! ...or awful depending on the skills of the winemaker!

Ditto Cote de Rhone, Cote Provencal, Cote de Bourgogne... etc, etc, and so forth.

 

[Penners]

I'd be prepared to give it a try. :wink:

Ditto Cote de Rhone, Cote Provencal, Cote de Bourgogne... etc, etc, and so forth.

 

[Feltwell]

Nurse! Penners is repeating himself again (although that might be after trying the Cote de Rhone, etc etc - just to prove a point I'm sure.)

 

[tycarregydwr]

Spiced Pickled Pears:

Makes roughly 2 x 680g jars

300 mL cider vinegar
400g granulated sugar
25g (or more) fresh root ginger, bruised
5cm piece of cinammon stick
1 tsp allspice berries
1 kg small, firm pears (I have also used larger ones and halved or quartered them)
1 tsp cloves
optional: dried or fresh chillies

Put the vinegar, sugar, ginger, cinammon, and allspice (and chillies if using) in a large pan over low heat, stirring until the sugar is dissolved, and bring to the boil, turn down to a simmer.

Peel the pears, keeping them whole (if small), or halved or quartered if bigger (in which case I remove the core), and with stalks attached. Stud each pear with 2-3 cloves and add to the hot vinegar. SImmer very gently until they are just tender but not too soft. Remove with a slotted spoon and pack into warm, sterilised jars.

Reboil the vinegar syrup for 5 minutes, then strain it over the pears (I have been lazy and not strained). Seal with vinegar-proof lids. At this point I also water-bath the jars (put the filled, sealed jars in a boiling water bath and simmer for 15 minutes, for extra food safety), although the original recipe doesn't call for it. Age at least one month before eating, they keep for 1-2 years.

This recipe also works nicely with crab apples.

 

[Penners]

Penners is repeating himself again

Yes, Feltwell - it was intentional.

It was, you see, a poor attempt at a bijou jokette, to illustrate that the philosophical vagaries of life can often be conflated into one common resolution.

And if you know what that means, you're doing better than I am.

 

[Me!]

The chutney and the pickled pears both sound good.
Thank you, I shall try them both.

 

[worms]

It was, you see, a poor attempt at a bijou jokette, to illustrate that the philosophical vagaries of life can often be conflated into one common resolution.

Ditto Cote de Rhone, Cote Provencal, Cote de Bourgogne... etc, etc, and so forth!

 

[Feltwell]

the philosophical vagaries of life can often be conflated

That's easy for you to say. My vagaries are definitely not philosophical and are well beyond conflating, even at my tender age!