English food revisited

[Richard Smedley]

In HPFGU-OTChatter at yahoogroups.com, bboyminn wrote: 
> But, I'm under the impression that in the UK, there are other 
> common types of marmalade - Lime? Lemon? Other? 

Marmalade originated as Marmelo, a Portugese paste made of Quinces.
You can boil up quince pulp at home with equal amounts of sugar 
to make a quince "cheese".

Although Lime & Orange are the two most popular flavours, any
citrus fruit can be used: lemon marmalade is available in the
shops, and I've had home-made grapefruit marmalade before.

> As to the Ginger Jam, that sound appealing. I really like
> ginger and am obsessed with Ginger Ale. Would dearly love to
> try some Fentimans. There is nothing like taking a hit off a
> bottle of ginger ale, and having it hit you back. (note: good
> ginger ale is fiery hot.)

In the UK, ginger ale is a mild, sweet, carbonated drink
occasionally added to whisky (but never, one hopes, to
single malt scotch).

 It sounds like you're describing traditional ginger beer.
My father-in-law gave up brewing ginger beer when once 
it exploded during fermentation, necessitating complete
redecoration of his dining room ;-)

> One thing that has always confused me is Chutney. What 
> is it, and what do you do with it?

Chutney is like pickles (the sort you get in rich, brown 
sauces, not the solo pickles like pickled onions). The
difference is that pickles contain vegetable, but chutneys
contain fruit (marrow, tomato, etc.). Indian chutneys can 
be quite spicy, but many are not - in fact some mango
chutneys are revoltingly sweet.

> I occasionally see it in the stores, but can't bring myself
> to spend the money for one small taste. 

Be brave ;-)

 - Richard

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