2 food type questions

[Dawn]

1. How do you get food colouring off? Me and Steven have made play doh and now a large proportion of both of us is green.

2. Red cabbage. What can I do with it? Just checked our organic box delivery for next week and it appears we'll be getting a red cabbage. All I know about those is that they get pickled a lot. Any ideas? :unsure:

[Redkop]

red cabbage and scouse, cant beat it

[Dawn]

And the recipe for that is...?

I'm open to anything that doesn't have vinegar in. :shrug:

[Whitequeen]

Food colouring will wear off, just keep washing your hands. I've found no other way, unfortunately. I wander round with green & red hands every christmas.:rolleyes:
Red cabbage can be cooked exactly as green cabbage. If you like them, add pine nuts.

[Chris/Lisa]

And the recipe for that is...?

I'm open to anything that doesn't have vinegar in. :shrug:


1 red cabbage
1 scouse

boil in a pot until thickened

eat with spoon :thumbs:


oh and Jif and a brillo pad for the food colouring :thumbs:

[triciacarole]

Oh scouse and red cabbage, I want some now, I haven't made scouse for ages :D

[Redkop]

scouse

potatoes, lamb or beef, garlic, baked beans, carrots and water............cook for 2 hours, serve with crusty bread and red cabbage :D

[triciacarole]

I don't use garlic, I use onions instead and don't forget the dash of lea and perrins :)

[Redkop]

no not lea and perrins, oxo cubes :D

[triciacarole]

Got to boil it up so the spoon can stand in it :) Why am I feeling hungry? :lol:

[DizneyBlonde]

1 red cabbage
1 scouse

boil in a pot until thickened

eat with spoon :thumbs:


oh and Jif and a brillo pad for the food colouring :thumbs:

Are we waiting for the cabbage or scouse to thicken:wink:

[triciacarole]

Scouse, I have my cabbage pickled :)

[Dawn]

scouse

potatoes, lamb or beef, garlic, baked beans, carrots and water............cook for 2 hours, serve with crusty bread and red cabbage :D

What sort of beef - minced, cubed, or finest silverside?

So it's kind of like a big stew then? I may just give it a go. :thumbs:

And I'll definitely be sticking pine nuts in with the cabbage. :D

Just taken the junior incredible hulk to the bank. They were a bit bemused. :lol:

[triciacarole]

Traditionally it was made with the leftovers of a Sunday lunch if you had beef or lamb, I make mine with stewing steak. Boil up the meat, then add onion and carrot and turnips, after an hour add the potatoes as when these boil down they thicken it up. Use stock in it and dried mixed herbs and anything else in the fridge that you think might go :).

[Dawn]

Right I'm gonna go for it.

Will I start speaking funny if I eat too much? :huh:

[Redkop]

nah your sound like me, and i talk alright :D

[triciacarole]

No your hair will just go curly and you'll grow a moustache :lol:

[Dawn]

:faint:

[MystikPiglit]

Try lemon juice to lessen the food colouring. :)

[justine]

It always makes me wonder where the names come from for foods as you guessed dawn scouse is stew, my sister lives in leigh about 20miles away from me and they call it lobby. Always thought that was the entrance to a hotel myself

[Slowhand]

no not lea and perrins, oxo cubes :D
Now that sounds like a square meal.!:lol:

[triciacarole]

It always makes me wonder where the names come from for foods as you guessed dawn scouse is stew, my sister lives in leigh about 20miles away from me and they call it lobby. Always thought that was the entrance to a hotel myself

Funny how each region has their own variation on the same dish :)

[Slowhand]

It always makes me wonder where the names come from for foods as you guessed dawn scouse is stew, my sister lives in leigh about 20miles away from me and they call it lobby. Always thought that was the entrance to a hotel myself
It`s called "lobby" around here also.

[justine]

One we do at work is
is it a chip barm or chip muffin there are lots of different names for those bread things

[Johnie]

So scouse is a stew? I thought that was the way red talked. I am so confused.

[triciacarole]

Scouse is the regional dish of Liverpool, therefore people from Liverpool are known as Scousers, who's accent is known as Scouse :lol:

[Redkop]

i talk scouse, eat scouse and come from scouse land.............confusing hey :lol:

[triciacarole]

Red's a true scouser :scouse:

[foreverducky]

I think I only understand half of this thread....anyway, cabbage. You chop it up and put it in salad. :)

[2JsMom]

Scouse, I have my cabbage pickled :)
I thought the Scouse was usually pickled :hehe:

[triciacarole]

I don't know if its Red who's usually pickled :lol:

[Redkop]

:smug: sittin here in the pub only on my 4th pint

[2JsMom]

:whistle: I should talk...not far behind...I'm on my 3rd Stella...dh will need to run out and fetch me some more since he fed them to HIS friend last weekend

[Dawn]

No one told me the red cabbage would turn everything poyple. :hissy:

[triciacarole]

Yeah, its like beetroot for that :lol:

[MystikPiglit]

No one told me the red cabbage would turn everything poyple. :hissy:

That wasn't one of your questions.. :wink:

[Dawn]

Being facetious now, are we? :huh:

My red cabbage is currently stewing with apples, raisins, and a touch of cinammon and I hope it tastes as nice as it smells. :thumbs:

Wonder what next week's mystery vegetable will be. :unsure:

[MystikPiglit]

Wonder what next week's mystery vegetable will be. :unsure:

DH said the soup of the day at work was 'curried parsnip'! :sick:

What a terrible thing to do to lovely parsnips.

[triciacarole]

What a terrible thing to do to lovely curry :lol:

[Dawn]

OK the red cabbage is a resounding success.

Next week's mystery vegetable is apparently jerusalem artichoke. :unsure:

[MystikPiglit]

Next week's mystery vegetable is apparently jerusalem artichoke. :unsure:

But now that you know, it's no longer a mystery so they will have to put in something else.. :rolleyes: :D