Things ain't cooking in my kitchen

[venta]

Culinary help requested:

We have a bottle in our kitchen of Tesco's Extra Virgin Olive Oil. The label informs me that the oil comes "straight from the olive", which I think I'm abivalent about. I wouldn't object too much if it had popped to the shops on the way.

However, it also says the oil is extracted "solely by mechanical means". Now, that sort of thing isn't usually a selling point. I'd expect it to tell me it was hand-squozen at the very least. Has there been a scandal about child labour in the Med which I've been, up til now, blissfully unaware of ? Have the donkeys who used to turn the presses finally unionised ? Is the finest oil made from olives pre-masticated by Sicilian mafiosi grandmothers, a thing which the squeamish English market can't stomach ? Enquiring minds need to know.

In other news, we've nearly run out. I must buy some more.

It's the season of mellow fog and fruitfulness and all that, and apart from continual demonstrations of gravity courtesy of the apple tree in our garden, we appear to have a fine crop of quinces. They look plump and appealing. However... what the hell does one do with quinces ?

I know there are many things you can do with them - and the internet will readily supply the recipes - but thus far the only personal opinion I've heard thus far is "you can make quince jelly but I wouldn't recommend it".

And on a final note:
[Poll #578537]

Right. I'm very late for rapper.

Comments

[undyingking.livejournal.com]

It does make me wonder why chickens for eating are reared (if you can call it that) in 'broiler houses'.

The semi-firm quince jelly that you get in Spain, membrillo, is very fine with cheese. Three of the houses on our street have neglected-looking quince bushes in their front hedges, so I've thought about maybe harvesting some this year and seeing what I can do with them...

[frax.livejournal.com]

That is exactly what i was going to suggest re: the quinces. I think in England what you are talking about is called a fruit cheese although it has no cheese in it but like you say it is a solid jam and comes in a block. You can make it with all sort of things other than cheese as well.

I think that Gary Rodes has a good looking recipe for a quince pie.