Marmalade

[hyperD]

Do I get a Hungarian arse thrown in?

Of course, plenty of it to go around...!

[The Lone Gunman]

Of course, plenty of it to go around...!

DUCK you fool!

[Lucifer Box]

Of course, plenty of it to go around...!

Perfect, that's exactly how I like my arses.

[hyperD]

DUCK you fool!

Many thanks TLG, but I'm safe as she's plotting in Hungers as we speak (write), hence the lobster thermador banquets, bottles of white Châteauneuf-du-Pape and unlimited games of UT2004...

...oh, happy days...

[sasguru]

I'll have some!

And blatantly riding on this, why not try some of Mr hyperD's homemade Mrs Miggins mango chutney for all your curries? Made with the finest mangos, chillis and organic muscavado sugar rolled on a Colombian virgin's arse and better than the festering brown shoe-scrape found in most local tandoori restaurants.

How much for just the Colombian virgin's arse ?

[andy]

How much for just the Colombian virgin's arse ?

depends if you want marmelade with that

[sasguru]

depends if you want marmelade with that

I think salad cream would be more appropriate, don't you?

[Lucifer Box]

I would like nice tangy orange Marmalade with lots of chunky peel in it but there's one problem - I don't do breakfast apart from black coffee. Difficult to find another suitable time to eat it unless you enjoy Marmalade sponge pudding (and I don't)

Honey or Marmite is more my thing anyway, and that's impossible to make Marmite at home but at least it's suitable for eating at anytime.

It makes a wonderful glaze, for ham for example, and is especially fine when used as such with turbot. It can of course be used as an excellent base for a hassle free orange sauce. It is also lovely spread on the slices of bread in a bread 'n' butter pudding with a difference. You could even put a little (less the peel) in a hollandaise sauce.

[SallyAnne]

I think salad cream would be more appropriate, don't you?

Thats not right

[Troll]

It's that oh so short window in the year when the Seville oranges are in season so I'm going to be cooking up some marmalade. I normally make enough to last me the whole year but I have a huge marmalade pan so there's plenty of room. It's all organic and made with black treacle and Kentucky bourbon. Nice thick chunks of peel and a lovely tangy taste totally unlike the sickly sweet mass-produced stuff.

Anyone want some? £1 per 100g (net) plus postage at cost.

Where does the black treacle come into it for marmalade??