Joined: 28 Oct 2004 Posts: 7824 Location: shropshire
Posted: Thu Apr 13, 06 11:40 am Post subject: Gil's nettle article
Just wanted to say how good this article is - thoroughly enjoyed reading it and its accompanying recipes - just need the sun to come out and I will have a wander to see if I can find some
i put those recipes in favs , i will try them and be very honest
the local ones are ready so ..
i trust you
huh huh hu h hyh88hhhhu7hghhj huh h
got to be better than dock .
this is not a sensible post
i put those recipes in favs , i will try them and be very honest
the local ones are ready so ..
i trust you
Thanks. Say what you think of them, whether you like them or not.
dpack wrote:
got to be better than dock .
In my book, anything's got to be better than dockans - a plant with few positive uses, none of which ought to be culinary. However, I have heard that round your way (Yorks/Lancs) there is a "delicacy" called 'dock pudding'. And that there are competitions for the best dock pudding. I also heard that one year there was a stooshie because a young lad added garlic to his, and it won. When the garlic addition was found out, his prize was removed because he had deviated from the traditional recipe.
Now, on Tyneside, docken used to refer only to common dock. And common dock mings. Really nasty stuff. But curled dock, when really young, is just about edible. Just about. Some of the others, red veined dock and monks rhubarb, are also a wee bit more edible.
Can't see the point when you can just hunt out some sorrel instead. Dpack, hats off to you if you can enjoy eating dock
, and all for positive feedback.
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