[waves]

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 ), 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 ~

[bizi]

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

[waves]

'fraid no cranberries.

Originally Posted by waves

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

would one of these be suitable?

[Mari]

Originally Posted by waves

'fraid no cranberries.

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.

[waves]

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 ~

[Mari]

Originally Posted by waves

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

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

They are edible but very sour, and rich in Vitamin C.

The matter was not settled scientifically until 1865. Because of the impact of this disease on wheat crops, cultivation of European barberry is prohibited in many areas.

. . . 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

Historic cookbooks show that the “poor man’s redcurrant” was a common ingredient in many meat and fish dishes where a piquant note or a colourful garnish were required – the kid pye or boiled sturgeon on your dinner table for example, as well as in sugary confections. Thoreau does not tell us how the barberries were to be prepared for his winter table, but his notes suggest they would be preserved in some way.

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

M.

[Mari]

Originally Posted by waves

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.

cool. i am going to work on this.

~ waves ~

Waves,
We cross posted.

Let us know how your dish comes out.

M.

[Mari]

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

2 cups basmati rice
3 tablespoons vegetable oil
2 bay leaves
2 cinnamon sticks
6 whole cloves
3 large onions, sliced
2 1/2 teaspoons salt

Maybe I could toss in fruit too.

Thanks, Bizi for the idea.

M.

[bizi]

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

[Mari]

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.