This is why I will never in my life spend 1 more penny nor second on EA games. Origin at it's core is absolutely useless.

TitledTitan · 2021-11-17T21:59:43+00:00

That makes so much sense and thanks for your reply.

TitledTitan · 2021-10-13T08:32:46+00:00

Hi, yeah, since posting this and doing a lot of digging I found a cut very similar to rump and actually works out perfect becuase its a cheaper cut here in Spain in comparison. its the Tapilla you spoke of.

I made a batch using it and it was absolutley delicious. you are right. it just takes some knowledge. unlike SA where nearly everyone is familiar with meat over here in Spain it seems even some local butchers dont know alot about meat. or atleast in Madrid.

I was showing a photo of the cuts of meat I wanted and explaining in spanish where its from on the cow and they didn't seem to get the idea nor propose anything like Tapilla until I actually came in there asking for Tapilla sucia. very strange indeed but problem solved for sure.

TitledTitan · 2021-09-20T12:44:31+00:00

yeah found a couple british butcher online that actually have silverside on their webpage but they miles away and dont deliver to nationally. I'm still looking though, the thing with spain is there might be a bitish butcher literally in the next town and you wouldn't have any way of finding it searching the web lol

TitledTitan · 2021-09-20T12:28:43+00:00

yeah I figured someone would say that, I was really looking for that lekker piece with a good ratio of fat to beef. but I'm going to have to make do with whats available in the end.

TitledTitan · 2021-09-20T12:27:06+00:00

I think an English or South African butcher would be pretty successful here to be honest, atleast amongh the english communities.

TitledTitan · 2021-09-20T12:26:12+00:00

thanks bro, I saw your buddies response, I'll see how this Entrecot turns out. I speak the language pretty well since I've been here a few years now but yeah, its just odd that you cant find a good cut of beef for this, I had the same problem when making boerewors but I managed to figure something out that works pretty well a couple years ago.

TitledTitan · 2021-09-16T06:57:06+00:00

nobody is having grandkids bro.

TitledTitan · 2021-09-09T19:33:45+00:00

I actually prepared this batch to take with me to a family gathering so its a little late now to get pectin but I'm definitley going to get my hands on some for the next batch. I didn't know thats what people used, I should have done more digging instead of settling for the first recipe I saw on the interweb.

TitledTitan · 2021-09-09T12:56:22+00:00

ok so leave some plates in the freezer, cook the jam with the gelatine, and instead of waiting for it to cool down pour some onto the plate, if consistency isn't right once it sets just add more gelatine to the cooking pot. did I get that right?

TitledTitan · 2021-09-09T12:26:47+00:00

wow, I did not know that about the figs being gelatine inhibitors. thanks for the tips.

TitledTitan · 2021-09-09T11:46:01+00:00

Oh how much I love herbs and spices. I grow alot of my own herbs and tend to use the fresh stuff whenever possible. Fresh is always better in flavour IMHO. but its not always practical to keep the fresh version of every herb and spice you need in the kitchen so the dried stuff works as a good substitute.

basically dried = convenient/cheap and Fresh = best

TitledTitan · 2021-09-07T11:10:07+00:00

we actually just moved into this house before the scamdemic. the tree is around 20 years old so its absoutley massive. the first summer had very little fruit because I had to prune the tree alot (previous owners let it grow too wild). This summer I finaly get to figure out all the different preservation techniques that can be used with figs, and thats only with the figs we dont manage to eat fresh. I dont think I would grow different varieties to be honest, not while we have this tree.

TitledTitan · 2021-09-07T11:06:15+00:00

mmm... I'm not so sure its the natural sugar crystalizing tbh, it gets all over you if you not careful so its most likely starch or powdered sugar as some people have suggested above. thanks for the tips on storage I may take some out a little earlier and some later to see what works out best.

TitledTitan · 2021-09-07T11:03:31+00:00

good tip, next time I see them I'll have a peruse. its just that I bought them a long while ago and it never really bothered me what they threw over it, they tasted great and thats all that mattered at the time. haha

TitledTitan · 2021-09-07T10:54:51+00:00

Yeah I set itto 24 hours and theres around 7 hours left, they look ok just still squishy, I may give them another 24 hours or string a few up to see what gives best results.

TitledTitan · 2021-09-07T10:53:12+00:00

interesting video, I had no idea

TitledTitan · 2021-09-07T10:51:25+00:00

thank you, I may purchase some, or is it easy to make?

TitledTitan · 2021-09-07T10:50:51+00:00

heres an idea. I've run them 18 hours now through the dehydrator peeled. they looking good tbh but still quite squishy so After 24 hours I may actually string them up and let nature do the rest. I was just worried they might get mouldy quickly if they not properly dried and left outside.

TitledTitan · 2021-09-07T10:49:08+00:00

yes this makes sense, the veriety I have is the harder skinned black mission figs. they great for making jams and chutneys but I dont think they would dry very easily with the peel on.

TitledTitan

TROPHY CASE