Barbeques

[Relaxed]

Wrong sort of leaves - (sorry, sausages Dippy!) If you are faced with an Umbrian sausage it won't kill you even when raw, and won't shrink because it has no water or fat in it, but tastes so much better (secondo me) when charred to death - so those are the goodies you put on the barby when you've eaten everything else (previa cottura in forno elettrica) and the charcoal is jumping and for la bella figura it is essential to use it! (The barby, that is.) Hopefully everybody has imbibed sufficient jug wine to consider burned sausage the nectar of the Gods! (The everything else ideally includes satayed duck breast, if you can't source ostrich breast, but should never include that evil by-product of the petroleum industry masquerading as cheese and going by the exotic name of haloumi!) There is a limit to my poncing about re barbys, and it never includes any over elaborate/unfindable ingredients stuff as recommended by the likes of Ainsley Harriot - no doubt you could achieve that stuff in London, but a lime is a rarely encountered beasty in central Itlay!

Having said that, for brekkie tomorrow we have rambutans, bought as an "aesthetic experiment" in a Tuscan supermarket, with the intention pour engourager les autres. Google them.... rambutans, not les autres!

[Dippy]

Not too familiar with the sausage of the Umbrian variety but if they are anything like their Tuscan cousins I see what you mean Lax.

The ones I incinerate are from Marks & Sparks and don't survive the BBQ very well.

Rambutans .. I bought some recently from Tesco I found them far too sweet.

They look like eyeballs too which is rather offputting.

Enjoy!!!!!!!!!!!!!!!!!!!!!!!

[Aretina]

Originally Posted by Relaxed

a lime is a rarely encountered beasty in central Itlay!

Having said that, for brekkie tomorrow we have rambutans, bought as an "aesthetic experiment" in a Tuscan supermarket, with the intention pour engourager les autres. Google them.... rambutans, not les autres!

Hi Lax, for a lime you'll just have to pop up to Esselunga in Arezzo, where you can buy the lime to go with the papaya.

And enjoy the rambutans,,,, that takes me back to the many visits I 'endured' in Malaysia with ex. Used to go to the farm and buy whole branches of the them.

[Aretina]

Originally Posted by Dippy

Not too familiar with the sausage of the Umbrian variety but if they are anything like their Tuscan cousins I see what you mean Lax.

Rambutans .. I bought some recently from Tesco I found them far too sweet.


Enjoy!!!!!!!!!!!!!!!!!!!!!!!

Hi Dippy, Rambutans just like apples etc. can range from sweet to acidic, but I suspect that those exported are selected especially for sweetness.

Have you noticed how new varieties of apples (gala, pink lady etc.) are much sweeter than older varieties. Our tastes have changed or you could say have been manipulated by the food industry. Some are so sweet that they have the same calorie content and sugar level as a small bar of chocolate, so apart from a spinkling of Vit. a and c and a dash of minerals they are not quite as healthy as they look.

[Wishful Thinker]

Originally Posted by Relaxed

Hopefully everybody has imbibed sufficient jug wine to consider burned sausage the nectar of the Gods!!

No, surely the wine is the nectar, the sausages would be ambrosia

[PennyW]

I remember rambutans from visiting Singapore. Crikey, are they available in Tesco now?!
And yes, apples are also so much softer as well as sweeter than they used to be.

[The Goose]

I came down with a rather nasty bout of the rambutans once after a trip to the far east!

[Dippy]

RUMBLING RAMBUTUMS ?