Food

[mobyus]

Got this box of Taif fruits as a gift from one of the consular estates where it is a summer retreat for the king.

 

[Joe]

Got this box of Taif fruits as a gift from one of the consular estates where it is a summer retreat for the king.
View attachment 49954

Nice! Which fruits? I assume apricots, dates (one of my favorites along with prunes), peaches? What else?

 

[mobyus]

Nice! Which fruits? I assume apricots, dates (one of my favorites along with prunes), peaches? What else?

Pomegranate. My wife works at the Bahraini Consulate in Jeddah. The King of Bahrain has an estate/farm in Taif and distributes fruits annually to the employees of the consulate. Something we always look forward to.

 

[Joe]

Pomegranates are awesome. I love squeezing the seeds between my teeth.

That's great that she gets goodies from so high. At my workplace, we're lucky to receive a paycheck every two weeks.

;-)

 

[Mr.P]

Soup of my own recipe... potato, garlic, red lentil, roasted poblano, spinach and szechuan pepper. And a few green beans. 🙂 Pretty danged good... and red lentils are cooked in 8 minutes amazingly. poblanos, spinach, green beans, garlic and potatoes all locally grown, from the farmers market.

 

[Saudalhajri]

Didn’t know where to post this so I thought I’ll post it here.
Made some crumble with Indian jujube fruit. Sidr honey, apple cider, some spices. The crumble was standard with extra of bee pollen. It’s currently in the oven so let’s see .

 

[Saudalhajri]

Didn’t know where to post this so I thought I’ll post it here.
Made some crumble with Indian jujube fruit. Sidr honey, apple cider, some spices. The crumble was standard with extra of bee pollen. It’s currently in the oven so let’s see .
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Update, came out much better than expected.
Recipe is
Crumble:
60g or so of all purpose flour (+ more to adjust)
40g salted butter
30g sugar
A pinch of salt
Filling :
300g of Indian jujube fruits washed, seeds removed, and c cubed medium size
35g of honey
15g apple cider vinegar
Teaspoon of starch
Pinch of cardamom and saffron
Tablespoon rose water

Method:
Soak the cubed jujube in the other ingredients and leave on side (this is the filling) preheating oven to 180c
Make crumble as normal
Place filling in an oven safe container and put in the oven for 15 minutes, to cook it slightly and bring the juices out
Take out of the oven, put the crumble on top, cook for another 15 minutes or until the top is browned
Enjoy with ice cream.

 

[Ouder]

Update, came out much better than expected.
Recipe is
Crumble:
60g or so of all purpose flour (+ more to adjust)
40g salted butter
30g sugar
A pinch of salt
Filling :
300g of Indian jujube fruits washed, seeds removed, and c cubed medium size
35g of honey
15g apple cider vinegar
Teaspoon of starch
Pinch of cardamom and saffron
Tablespoon rose water

Method:
Soak the cubed jujube in the other ingredients and leave on side (this is the filling) preheating oven to 180c
Make crumble as normal
Place filling in an oven safe container and put in the oven for 15 minutes, to cook it slightly and bring the juices out
Take out of the oven, put the crumble on top, cook for another 15 minutes or until the top is browned
Enjoy with ice cream.

Hey man sounds delicious.

May I ask if you are a high-performance athlete ?

 

[Saudalhajri]

Hey man sounds delicious.

May I ask if you are a high-performance athlete ?

It was delicious! Tasted almost like pears. Yes I’m a pro in M&D (Mastication and Deglutition)

 

[Zubayr]

It was delicious! Tasted almost like pears. Yes I’m a pro in M&D (Mastication and Deglutition)

You would've fooled me if not for google😂

 

[Saudalhajri]

You would've fooled me if not for google😂

The person i assume you're looking for is my cousin FYI 🙂

 

[rudymeister]

It was delicious! Tasted almost like pears. Yes I’m a pro in M&D (Mastication and Deglutition)

does sidr honey taste and cook differently to regular honey?

 

[Saudalhajri]

does sidr honey taste and cook differently to regular honey?

Zero acidity, has dark almost woody notes, caramel/burnt sugar, earthy, coats the mouth with a beautiful dark deep sweetness. It’s thick and viscous dark amber to brown in color. The best I’ve heard comes from Yemen.

 

[DubOudh]

Zero acidity, has dark almost woody notes, caramel/burnt sugar, earthy, coats the mouth with a beautiful dark deep sweetness. It’s thick and viscous dark amber to brown in color. The best I’ve heard comes from Yemen.

Well dear brother, after all your beautiful post about food on this thread....blessings for your upcoming fasting..... keep away from this thread during daylight hours.....

 

[Saudalhajri]

Well dear brother, after all your beautiful post about food on this thread....blessings for your upcoming fasting..... keep away from this thread during daylight hours.....

Thank you, I will try 😂

 

[holy-wood]

Big fan of consuming boswellic acid and have been myself for a few years now, off and on, in pill form. I use it for pain and inflammation, recently purchased this boswellic honey from THE SMOKE WALKERS in USA and I find it v delicious and effective. I either ingest neat from the cool lil spoon, have with some apple and peanut butter, or stir in some saffron tea, though the boswellic fraction does not dissolve completely. The purchase also came with a sample of their face oil, a jojoba infused with the fraction. I know frankincense is used in skincare very frequently but boswellic acid is not inside essential oils of frank, so the fraction is key to its benefits topically. Love them both as products and will continue to support the brand (other sacred resin products) but have been wanting to make my own fraction infused oil for quite a while now so this may be the motivation needed.

 

[Saudalhajri]

Has anyone tried making vanilla syrup without cooking the vanilla beans? all the recipes i found online say boil the mixture, or simmer.

 

[Goodness Nose]

a VERY large batch (6gal and 1gal) of mead!

ingredients:

13.5lbs local Floridian orange blossom honey, this time from Kelly's Apiaries of Lakeland (my own city! so cool.)

Zephyrhills spring water. (also Florida)

and sweet sun dried black mission figs from the southernmost peninsula of the U.S. (still Florida)


I boiled up a gallon of water and mixed in my honey. that makes it pour nicer, especially because this stuff had begun to crystalize... and you dont have to try and mix it inside a 6 gallon glass carboy with a 1 inch neck! pitched in some Lalvin d47 yeast which i have used before with great success using this exact recipe but smaller.

I tried making a batch with a mead specific yeast, and special yeast awakener, and a 4 day nutrient feed to keep the yeast happy. I was trying for high ABV but it tasted pretty grungy. I decided to try distilling it, and that was a LOT of fun. the liquor tastes a bit like honey and socks. I feel like if I put a lower ABV with better flavor into the still, I should get some nicer spirits.

here's where it gets really nerdy. while distilling alcohol, you take out the first bit of yield called "foreshots" and set them aside because they contain any methanol that may have formed during fermentation. this occurs when yeast interact with pectin, which is found in fruit skins. this is a mostly honey based drink, but I do add figs for natural nutrients and jammy flavors, so I follow this procedure. after the foreshots come the "heads", followed by the "hearts" that make up the majority of the run and finally "tails". each of these stages smells and tastes drastically different, and its wise to keep these fractions separate until they mature just a bit before blending them together to make your final product. does this sound familiar? its all a bit like how day 1 and day 5 pulls from essential oil are very different, but this all happens in the span of hours instead of days.

Anyway, I'll post again when this stuff is done in about 34 days. it'll clear up and be a clear golden liquid opposed to its royal cloudiness right now. all the excess waxes, pollen, random particles, and yeast are floating while its active. when its done all that will clump together and sink to the bottom called "lees" and I'll siphon off the clear stuff from the top. cheers!

 

[roflwaffle]

each of these stages smells and tastes drastically different, and its wise to keep these fractions separate until they mature just a bit before blending them together to make your final product. does this sound familiar? its all a bit like how day 1 and day 5 pulls from essential oil are very different, but this all happens in the span of hours instead of days.

It is a bit similar, but many distillers also note that the parts not used for blending (except the foreshot), are often tossed back into the next distillation to increase yields, whereas i dont think anyone is tossing oud back into the still 😀 And in the case of sourmash, evne some of the stuff left in the still is held forward for the next batch to improve it over time. Guess all that to say, don't toss your unused heads/tails 😀

 

[Goodness Nose]

just a quick pic of the krausen formed now that the yeast woke up. all the fruit is now floating. thats a lotta co2 😯