Comments for Greedy Gourmet | Food & Travel Blog

Comment on Persimmon Chutney by Michelle Minnaar

Michelle Minnaar — Mon, 09 Dec 2024 09:34:31 +0000

You can absolutely make persimmon chutney without peeling the persimmons, as long as the skin is tender and not overly tough. The skins will break down during cooking, adding texture and flavor to the chutney. If you're using Hachiya persimmons, which are softer, the skin tends to be less noticeable after cooking. For Fuyu persimmons, which are firmer, you might notice a bit more texture from the skins, but it's a matter of personal preference.

If you decide to leave the skins on, make sure to wash the persimmons thoroughly to remove any residue or wax. You can always try it both ways and see which you prefer! Let me know how it turns out—I'd love to hear about your chutney-making adventure. 😊

Comment on Persimmon Chutney by Tiffany Yetter

Tiffany Yetter — Sun, 08 Dec 2024 23:57:11 +0000

Hello! I’m excited to
make this next week. I’m wondering if you’ve ever made it without peeling the persimmons?

Comment on Persimmon Chutney by Suzy Craig

Suzy Craig — Thu, 28 Nov 2024 06:55:18 +0000

Persimmon Chutney
Just finished, actually took a lot longer than what you said, but it tastes GREAT!!!! As I have a ton of pears in the backyard I’m going to use the same recipe only do it with pears.

Comment on Bhindi Bhaji by Randy

Randy — Sun, 24 Nov 2024 20:08:19 +0000

I grow Okra every year and have had so many bad experiences with them that I have gotten to the space that I only eat it raw, fresh from the garden. This is such an interesting recipe and your suggestions as to how to keep them from getting slimy are enough to get me to try cooking them once again. Of course, the season is over, but I have a special place to put this recipe and am sure to plant a hardy crop of okra in the spring!! Thank you.

Comment on Sambal Oelek by Randy

Randy — Sun, 24 Nov 2024 00:15:41 +0000

I was fixing dinner tonite and had a recipe needing sweet chili sauce, which I had none of so decided to make some and found I needed Sambal Oelek to make it. A wonderfully round-about path to a great recipe! Of course, living in a tiny town in southern Arizona, I don't have easy access to bird's eye chilis, but after reading your permission notes, I made do with some others that I do have and I am absolutely pleased. Thank you for making my firecracker shrimp recipe much better than it would have been without your recipe!

Comment on Roasted Shallots by Afi

Afi — Thu, 07 Nov 2024 23:32:35 +0000

I served these with our cheese selection as a sweet side. With a glass of full-bodied Bordeaux wine. It was heavenly. Thank you for the wonderful recipe! 🙏❤️

Comment on Ginger Beer & Gin Cocktail by John Macleod

John Macleod — Wed, 30 Oct 2024 16:12:51 +0000

When in the Navy we made what we called a “kick start” it consisted of bitters swilled in a long glass and the excess poured out. Add a large gin, ice and top off with ginger beer. Very moorish.

Comment on Cauliflower Cheese by Chris Madder

Chris Madder — Sat, 28 Sep 2024 14:30:57 +0000

Is nobody capable of making their own breadcrumbs? Crumbs" - to pun a phrase! All you need is a food processor pop in some small pieces of bread, preferably old bread and turn it on! Et voila! Then mix some grated cheese into the breadcrumbs and that's a lovely topping.
By the way if you wish to make this into a main meal just add with the cauliflower some fried onion and mushrooms (and chopped bacon if you're not a veggie), plus a couple of hard-boiled eggs, sliced and you have a complete meal. And whatever happened to the mustard, whether dry English mustard or French Dijon mustard?
This is what comes of being very poor as I used to be and also, I suppose being English helps too!
One last thought, I have never, in all my 81 years, come across anybody in England serve cauliflower cheese as a side dish with roast of all things. That is an American thing.

Comment on Maltesers Cheesecake by Amarah

Amarah — Thu, 19 Sep 2024 19:56:03 +0000

This recipe was absolutely amazing! I mad it for my mums burst bday as a young person and it wasn’t to hard at all. I enjoy baking and do it a lot but this recipe will be made many times again. Perfect!!!

Comment on Maltesers Cheesecake by Patti Chetwynd-Chatwin

Patti Chetwynd-Chatwin — Wed, 18 Sep 2024 13:40:37 +0000

My goodness! What a success. My husband ate the whole thing over a few day, I did have a slice, so delicious. I made one for my son & his partner, she rang to thank me, & said, "I was feeling quite down until the cheese- cake arrived", they were not so greedy & shared it with others who have requested the recipe. Thank you, I will make it again, such positive comments from those lucky enough to have some.