Chicken recipe looks good & sounds tasty
 

Hi Mari,

what are barberries like?

i found the botanical name (berberis) of the genus, but there are hundreds of species: http://en.wikipedia.org/wiki/Berberis

from that, i was able to find the translation, and a reference to making tea with berberis vulgaris fruit, but not sure if that is the kind used in cooking also?

in any case, as it is not something i can find readily (surprise surprise :rolleyes:), i'm wondering if i could try this dish with a similar-tasting berry.

berries we can get (seasonally) here are :
- blueberries
- black currants
- red currants
- blackberries
- raspberries

would one of these be suitable? i am thinking the red currants might be, but i've no idea really...

~ waves ~

I think I read something about a tart/sourness to them...could use cranberries?

'fraid no cranberries. :o

Waves,
I'm going to try my best to think this through.

Hubby buys the berries dried that he drops into low boiling water to plump up a bit.

I think that currants (of any color) might get same texture.
Which color is less sweet? The green? I'm not familiar with currents.

As far as the sourness, if we move away from berries, we could consider something like green plums, . . .
Help me think of fruit that is sour that is not citrus-y.

M.

Hi Mari

thanks :)

red currants are very tart. sounds like that might work. and yes i can get green plums readily too... or not green, but less ripe and definitely tart ones. :)

since you mention dried... occasionally (1ce every 2-3 years??) we can get dried cranberries but they are ludicrously expensive, come in packs of only a handful and are coated in waxy stuff. yuck. red currants we can get fresh or dried, readily.

cool. i am going to work on this.

~ waves ~

Hubby buys his from an Iranian import store, so these are likely the berries mentioned in the Wikipedia article:

http://en.wikipedia.org/wiki/Berberis_vulgaris
. . . Interesting that this barberry might be hard to find in some places.

I found a discussion of Thoreau picking and eating barberries.
http://www.theoldfoodie.com/2006/09/...e-will-go.html

Is the red currant a bit sour?
I hope that this helps.

M.

Waves,
We cross posted.

Let us know how your dish comes out.

M.

Caramelized onions w/ rice
 

Bizi mentioned Carmelized onions w/ rice on another thread.
I think even I could figure out cutting and sauteing onions.
This version could be good although the spices might need experimenting / adjusting:


http://www.food.com/recipe/carameliz...ed-rice-418522

Maybe I could toss in fruit too.

Thanks, Bizi for the idea.

M.

the taragon was just fabulous in the dish if my memory serves me well.
You dish sounds good!, it would also be good leaning toward the curry side if you like curry.
bizi

Bizi,
I'm sure your dish was great. I don't care for taragon and I don't care for curry. I think cutting up some dates would be good.
M.