Comments on: all your questions are belong to us

By: Ramya

Ramya — Tue, 18 Jan 2011 03:25:06 +0000

Wow my response was late to this but…. hope this gave you some insight. If you ever want the real deal gooseberry pickle recipe…. let me know and I will try to squelch it out of my mother (who naturally doesn’t believe in recipes).

By: Ramya

Ramya — Tue, 18 Jan 2011 03:20:51 +0000

gosh some of my fondest memories from my childhood (blech i make myself sound old… i am 21 and i feel 42, kill me now) are centered around gooseberries. i grew up in india and we tend to make everything into savory dish…. the most delicious fate for these gooseberries is for them to pickle them. indian style. see in india it’s a great salty snack…. salt is key because it helps you retain water, which is pretty handy when you’re in danger of dehydration all year long.

let’s be real here…. jams, jellies, pies, and other baked goods are just too cliche for you and these gooseberries.

http://blog.sigsiv.com/2007/07/nellikka-indian-gooseberry-pickle.html

not quite the pickles we made but somewhat close. we would put a mixture of what i remember to be mostly lemon juice, salt, and cayenne…. also “amla” is the same as gooseberry. we would just eat the pickled gooseberries plain…. but this recipe is for a condiment type of pickle. it’s delicious over some white rice with ghee.

By: Francheska

Francheska — Fri, 22 Jan 2010 01:19:12 +0000

All your questions are belong to us?!? Deb is it possible that you’ve been to 4chan?!? Meme? All your base are belong to us?…hmm

By: Madeline

Madeline — Mon, 23 Mar 2009 14:15:18 +0000

I know this is super late but my Grandma makes the BEST gooseberry pie! Its pretty simple from what I remember, I think just a crust, gooseberries, tapioca (as a thickener?), and sugar I think that’s it. She also does a lattice top on it. I wish we had gooseberries down here. Id love to make that pie! Its very sweet, tart, and super delicious! If you’d like the recipe I could try and get it for you.

By: Agniss

Agniss — Thu, 04 Sep 2008 13:16:47 +0000

I’m looking for a recipe for gooseberry and kiwi jam. Trader Joe used to sell g&k jam, but no longer. The Prince of Wales sells it, but I am not in UK (and can’t afford his prices anyway). I have gooseberries and kiwifruit and am longing to make the jam myself.

By: Jenya

Jenya — Fri, 25 Apr 2008 23:35:20 +0000

Yeah, yeah old post, I know, but it will be July soon, right? right?
Well, at least July should be a happy thought in NY right now.
Gooseberries! My dad has three bushes of them – about the size of a sofa each, but ours were dark purple and smaller…
The big green furry ones make wonderful preserves, jams and so forth – snip both ends, impale a few times so they don’t explode and cook with some water and sugar. How long? depends on how long you want them to keep, the longer they are to be stored, the more time and sugar you need – within reason. 2:1 (sugar : berries) is about as sweet as I’d go… or ask your husband if he likes “kompot” (no, it’s quite unlike compote) but this is probably not what you wanted.

Bake them into muffins, as you would cranberries.

By: abbsmcnabbs

abbsmcnabbs — Tue, 01 Apr 2008 07:11:43 +0000

ok so this is late but hopefully this will help:

as for cutting parchment paper, I just trace the bottom of the pan and then cut inside the line… OR, my favorite trick, buy a giant package of pre-cut 8″ or 9″ parchment circles from a kitchen supply store! i think you can even get them at craft stores like michael’s or jo-ann when they have baking accessories.

the muffin tops on cakes: I personally enjoy slicing off the tops and wrapping them in plastic, then foil, and stashing in the freezer for cake-related emergencies, but my blessed mother insists upon straight sided pans, NO GREASE ON THE SIDES, parchment on the bottom, and the secret: old towels, cut into strips the size of the height of the pan, and fastened tightly around the pan with (all metal, natch) safety pins. Wet them before you stick them in the oven, and the batter will heat (and rise) evenly. She also whacks the pan with the batter in it several times on the counter to make any big bubbles come to the top. Hers always come out flat and gorgeous, no trimming required.

By: Yvo

Yvo — Mon, 09 Jul 2007 21:08:40 +0000

http://cookandeat.com/2007/07/02/gooseberry-currant-and-apricot-fruit-tarts/
I just happened upon this – full recipe with gooseberries!

By: meg

meg — Mon, 09 Jul 2007 03:02:33 +0000

it’s already been mentioned, but jam or jelly made from gooseberries is absolutely fantastic, and, if saved until mid-february is basically a time-machine for your mouth back to july and august and summer and the sun.

By: Jezzie

Jezzie — Sat, 07 Jul 2007 06:06:09 +0000

I work in a pizza shop, and we have a pre-made thin crust dough which must be trimmed to fit any pan smaller than a large.Loing story short, they set the pan on the round and trim around with a pizza cutter. Thought I’d offer it up as a suggestion on the waxed paper issue.