FenTiger

T u r m e r i c = k u r k u m a

My wife uses it (or similar spice) for making currys.

Have I answered the question? Head a bit all over the place today .... think I need a shot of palinka!

Rural Hungary

Just to scatter your brain a bit more - not quite Fen.

As has been noted by many posters, outside of Budapest, the selection of Indian spices is limited. Turmeric however seems to be quite readily available, even in small village shops, villages where curry is definitely not on the menu. Just wondering then whether there was a Hungarian dish or a local medicinal concoction that uses turmeric. Perhaps not.

Rural Hungary

I could never find anybody to give them too as only hubby and I liked them - guess you either love them or hate them.

I'll have to imagine how easy it is to drink, doc has restricted it at the moment

FenTiger

BBC - Food - Turmeric recipes

Recipes using turmeric

FenTiger

Pina Colada Cake by Hungarian Food Guide | Feastie

Not sure if this is Hungarian recipe

Rural Hungary

I'ld guess it's not "traditional Hungarian" but heck, it has turmeric and alcohol so it's more than welcome
It actually looks quite nice, very moist - anybody up for trying to make it as I can't

For the grammar purest among you, "I'ld" is correct as I learnt it. Had a debate with the kids about this and thought I was going crazy as it's what I was taught at school. It was taught by some education departments in the 60/70's and interestingly, apparently, more so in Catholic schools.

PaulinEger

The walnut liqueur has been started. 10kgs of walnuts are in brine ready for pickling and I finally got round to sampling some of last year's wine as it's been sat in demijohns for months. The redcurrant was a little sharp, as was the cider so I added some more sugar which has made them both much more drinkable and quite alcoholic. So much so I don't remember going to bed last night The plum wine is quite nice but the apple/pear cider is fantastic. I'm under orders to make more cider Not checked the grape wine yet as I need to get some more corks for bottling but I hope it's ok as I have about 50 litres I think.

FenTiger

Hope I don't get my knuckles rapped for going off topic here in the recipe thread but when I first read "I'ld" do that I thought somewhere I had made a typo error and was thinking sure .... I'd used it myself and "heard" others use it too .... but reading the posting again .... realise it was Rural! I don't see anything wrong with using "I'ld" ..... in written form it doesn't look right but spoken verbally it sounds right.

Think I'll show the recipe to my wife and get her to make it ..... verdict to follow ....

fidobsa

Yes, I have never heard it spoken or written before but I just did a Google search and it does exist. I remember at my school the chemistry teacher would insist that there was such a word as "boilt" instead of "boiled" but I remain unconvinced on that one.

Rural Hungary

Paul, I did that one years - tastes a bit bitter, add more sugar and then I got carried away, tastes a bit sweet, add more yeast and do it all again. Interesting concoction - from what little I remember

Fen, it might be that it was taught for longer in Scotland. We were taught I'd is only used for "I had" and couldn't understand why nobody else used it! Let us know how the cake goes.

Fib, was the teacher Scottish or Irish by any chance? As a child, I heard boilt used and a quick search suggests it was used as a past tense in Scotland, Ireland, Northumberland and parts of the US - granted this was a couple of hundred years ago.

fidobsa

Actually he was Welsh. I didn't know you were that old!

Rural Hungary

I know, I've aged well

fidobsa

Why does jam making have to happen at the hottest time of year? I'm just making my second batch of plum jam and was at the stage of stirring it until it boiled after adding the sugar. The sweat was pouring off me by the time it got to the boil. I was trying to look up the science of jam making but didn't really find anything. I know you can get jam thermometers so I guess it is ready when the water content drops to a certain level by evaporation but perhaps some other process is taking place?

One day I might be more organised and have enough produce to justify using the big chest freezer. When that happens I will freeze the fruit and do the jam making in winter.

I try to only use jars that originally contained jam or marmalade but I have loads of old letcho jars. Do you think any residual odours from the letcho would taint the jam?

Peter_in_Hungary

No - if the jars are washed properly - but always use new lids.

We make our jam outside in the shade in a big wood fired caldron, but then we do tend to make industrial quantities

cathyg

I also have been making jam today with the last of our peaches. This time last year I didn't know how to make it. Oh how life changes

We have just found a new use for all the excess walnuts we have, the birds absolutely love them so we are crushing the nuts and putting them in the bird feeder. Now have lots of blue tits visiting our garden...