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| For my money, this is the most visually appealing part of the process (no pun intended) |
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| Weapon of choice - Opinel. There isn't a quick way to shred peel, so a light but sharp knife works best for me |
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| Lots of pith, not much flesh, don't be tempted to taste the bitter juice. Also, best kitchen gadget ever - a beechwood juicer |
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| The muslin cloth is lost so Robin's sling from his (now mended) broken arm stood in |
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| Jarleks in the decontamination chamber |
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| New toy takes the guesswork of when to stop - in about 16˚C, by the look of it |
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| New toy number two. Uncanny how clean the jars stay using a tundish |
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| Labeling or a typecast? Any excuse to use a typewriter, a 1950s Olympia SM3 in this case |
I've been using the same recipe for several years and it comes out different every time. Out of the 10 jars, I put a capful of scotch in six. Sounds so wrong. Tastes so good.
Neat. I like the idea of a shot of Scotch. Sounds delicious. The Opinel knife is my choice. I have several of several sizes, razor sharp just like when I first removed them from the box. Many of mine are at least 25 years old. Best knife made.
ReplyDeleteYes, I got a larger version as a camping knife but I'm also quite keen on my Leatherman Juice for less culinary pursuits. Thanks for the opportunity to talk about something a bit more bloke-ish after spending much of the day in a kitchen :-)
DeleteOrange marmalade is one of the finest achievements of British civilisation. And with scotch, it's most definitely for blokes! (Or guys, as we say on this side of the pond.)
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