Subj : Re: verry berry
To : Ben Collver
From : Dave Drum
Date : Mon Jul 14 2025 05:50:08
-=> Ben Collver wrote to Dave Drum <=-
DD> More than you ever wanted to know, I'm sure. Bv)= Have a nice slice
DD> of pie and a beverage .....
BC> Thanks for the lesson in etym-gooseberryology. :-)
BC> The wild goosberries around here taste good but have a spiky/spiny
BC> skin. So I split them open and suck the innards out.
We may be talking about two different fruits. Here's a link to the Wiki
about "my" gooseberries with a good photo. I've never seen a spiky skin
gooseberry. Mine are green globes with a smooth skin. Althogh the bottom
of the berry may have a tiny spike.
https://en.wikipedia.org/wiki/Gooseberry
I wonder what else your berries are called.
BC> Another high altitude wild berry is blackcurrants. I love their strong
BC> flavor. The discount grocery store sells "Danish" blackcurrant
BC> preserves that were actually made in Poland. The ingredient list
BC> includes "glucose syrup." I am curious how "glucose syrup" is actually
BC> made. I figure it's the European equivalent of "corn syrup," which is
BC> industrial conversion of raw starch to sugar.
Now you're got a project for a rainy day when you can't go berry picking
or mushroom hunting inthe timber. Use your search engine to chase down
the answers. Bv)=
Currants is good. Red or black.
BC> MMMMM----- Recipe via Meal-Master (tm) v8.06
BC> Title: Mary Berry Blackcurrant Pie
BC> Categories: British, Pies
BC> Yield: 8 Servings
I grew up around blackberries and raspberries growing along the fences
on the farm. And in some of the ditches alongside the roads - thank you
birds. When I had a garden in town I tried planting thornless blackberries
and learned that the fruit is not nearly as tasty as the fuit of those
with stickers waiting to scratch your hands for plundering their boounty.
Gloves are a must.
As with most things vegetable the home-grown or wild-picked is much more
flavourful than the store-bought, commercially grown (and probably better
lookikng) product.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Old Fashion Blackberry Cobbler
Categories: Pastry, Fruits, Citrus, Desserts
Yield: 11 Servings
5 c Blackberries
1 c Softened butter
1 1/2 c Sugar
2 ts Vanilla
1 c Milk
2 tb Lemon juice
2 c Sifted A-P flour
1/4 ts Salt
2 ts Baking powder
1 c Sugar
2 tb Cornstarch
3/4 c Boiling water
Whipped cream; for garnish
Set oven @ 375ºF/190ºC.
Lightly spray a 9" X 13" baking pan w/ cooking spray. In
a large bowl, cream the butter, 1-1/2 cups sugar,
vanilla, lemon juice, milk and salt until well blended.
Stir in flour until just blended. Spoon blackberries
into bottom of pan. Pour or spoon batter over berries.
With a rubber spatula gently spread batter to cover
berries.
In another bowl whisk together remaining sugar and the
cornstarch. Sprinkle evenly over top of batter. Pour
boiling water over cornstarch mix, evenly. Gently stir
it up a bit. Bake for 40 minutes or until top is crispy
looking, ( don't worry, the inside will be nice and
soft.)
Top the servings of cobbler with whipped cream.
UDD NOTE: I use Reddi-Whip from a can
MAKES: 10 to 12 servings
Recipe from my Grandmother, Helen Moore who got it from
from her grandmother, Emma McCarver.
Uncle Dirty Dave's Kitchen
MMMMM
... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum
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