Comments on: It’s Guava!

By: Caption This! · Bali Food Recipes & World Most Famous Recipes

Caption This! · Bali Food Recipes & World Most Famous Recipes — Sat, 14 Jul 2007 21:59:11 +0000

[...] can hear some people crying for prizes in the hope that I might share some more of the Kashmiri saffron that I may have won. To them I say: to have prizes, there must be a correct or best answer and a [...]

By: Manisha

Manisha — Fri, 01 Jun 2007 15:05:44 +0000

Isn’t there a kosher version of gelatin?

By: elaichietcetera

elaichietcetera — Fri, 01 Jun 2007 14:51:17 +0000

Was that helping? I was just having fun…I hope that recipe works…[nervously bites his nails]

She could actually just take the sweetened guava cocktail and gently boil it until it coats a spoon, couldn’t she?

By: pelicano

pelicano — Fri, 01 Jun 2007 05:47:59 +0000

P.S. If you want jelly, pour the contents into a triple-layer of cheesecloth and hang it to let it drip through. I like jams and whole fruit preserves though for the fiber-goodness.

By: pelicano

pelicano — Fri, 01 Jun 2007 05:45:39 +0000

Mallika, I don’t know where Anita is; she bounces from party to party, especially weddings, where she sneaks in and samples the food offered. I wouldn’t use gelatine for any fruit-preserving; it’s made from animal parts as a by-product of the meat industry and is a relatively-recent method of making jams, jellies, what have you…I use the old-fashioned method: put a pile of cleaned/peeled/pitted fruit in a pan and cover it with water; simmer it gently until the fruit is soft; then add sugar to taste and balance tartness, and continue to boil gently until it is reduced, thick, and coats the back of a spoon. You can keep a plate in the freezer to blop some on and test the consistency. Never fails! Just don’t let it catch on the bottom.
Thanks, Pel, for helping out. Just have not been in a blogging kind of mood lately

By: Mallika

Mallika — Wed, 30 May 2007 19:44:59 +0000

I wonder whether we can make Guava jelly with gelatine and guava juice? I haven’t seen the fruit anywhere in England. Your post brought back lovely memories of home…

Hi, Mallika! I think Pel (below) has answered better than I could have.
However, if it was not the preserve but the jelly dessert you were talking about, then sure, you could use gelatin with guava juice to make a quick dessert.

By: Manisha

Manisha — Wed, 30 May 2007 16:22:54 +0000

I told you people would clamor for a prize. Ain’t no contest.

By: pelicano

pelicano — Wed, 30 May 2007 09:14:37 +0000

And I thought “Shri” meant “resplendant”! Well…my source might not have been the best… cleverness is limited by raw materials available methinks. What about that island south of India? Pleez essplain!

And what caption contest?! And does it have a cash prize?

By: Manisha

Manisha — Wed, 30 May 2007 05:39:26 +0000

Um, she be Madam Durga. (Shri = Mr.)
Saffron prize? Huh! You are destined to be washed off te melting glacier. That’s what it is. I wondered what you were drinking when you wrote that piece of gibberish. Sheesh! Who’da thunk? But that was very clever indeed. Did the hostess get that one?
And, tosh! I did not tell anyone! My comments were either under moderation or were attached to pictures that others could not see. I’m not sharing any of my booty with you.

Pel is quite clever. Other than getting his genders mixed up sometimes (only in alien languages, have to admit)! Like me! The mix-up bit; I can’t hold a candle to him where ‘cleverness’ is involved.

By: pelicano

pelicano — Wed, 30 May 2007 05:32:21 +0000

Oh! I was wondering why you were so proud of your home-grown celery! I understand now… that’d be the equivalent of me trying to grow an orange tree, which I have attempted many times; once, it even flowered before croaking! Asparagus is very good raw- especially when dipped into one of the Thai nam prik, not the nam prik wan (sweet) but nam prik kapi(shrimp-paste chile water) or name prik ong(tomato chile-water). If it’s cooked, well…there are a lot of options of course, smothered in hollandaise sauce is most decadent…or cream of a- soup! I am considering that “haakesque” would be very good as well…or any recipe for okra. It’s really really cheap here in season- that’s the end of my treatise on asparagus, for now. Shri Durga, too late! The glaciers have all melted around here, and we now have tropical weather [fans himself]. Actually, I should get a cut of the saffron-prize because I’m the only one who answered it and managed to pass it through the strict moderation! Notice the little poem that bears no relevance to anything? (hint: first letters)The fact that I didn’t know what the flower was until a little birdie told me is totally irrelevant! I'll try to grow asparagus one of these days... Please tell me you wrote that 'poem' after you knew what it was...which would make it very clever, and not coincidence. I know who is going to win the caption contest!