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singy says...

I'm drinking my secod favorite drink, the Crown Float, with @chelseapearl at Beckett's.

They call it a Black Velvet, but I've always known it as a Crown Float. If you don't know already, a Crown Float is 2/3 cider (preferable Strongbow) and 1/3 Guinness.

Man, that's tasty.

Also, for the curious, I didn't post a picture because this bar is dark!

Filed under: cider

Lauren says...

                         
Click here to download:
Apple_Day_-_Round_2.zip (991 KB)

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Tony says...

Here's the schedule of upcoming CIDER sessions from the Canadian Institute of Distance Education Research.

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Dubber says...

Filed under: Cider

Lauren says...

Sent using BlackBerry® from Orange

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Dubber says...

Filed under: Cider

fpuk69 says...

I've like totally lost the plot. I just got of the train (in the pouring rain I might add) and decided I wanted fish and chips, so I walked round the chippy, only there were sheer people in there so decided to get two pieces of pikey chicken instead (cos the wait for fish is fucking ridiculous and there were two old men in there) and walked down the ally, but when I saw my house my mum's car was on the drive and Gary's trailer round the back.

I could have sworn blind that her car wasn't there this morning so I assumed they had come home for some reason (either my sister having a breakdown or my nan forgetting what day it is) only the double lock was on and there was no one here. When I phoned Gary he said they were down the bungalow watching strictly come dancing. 

I am definitely losing the plot because I would have bet my life the car and trailer were not there this morning. I blame complete and utter exhaustion from work!

In other news, Ola has moved into her flat which is SHEER exciting. I predict a day of carrying dusty boxes up several flights of stairs followed by curry, cider, AND Robbie on X Factor!!! (and if we're lucky, maybe some peeps will turn up and help)

I am also screwing cos my last blog post (which Danny commented on) is totally fucked. It was meant to have a HUGE list of beard comments but they've all fucking gone; screwin!

That's all for now. Sheer tired.

 

Filed under: Cider

Dubber says...

Filed under: Cider

Dubber says...

 

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Frederic says...

Light & Seasonal
Serves 3-4

A deceptively hearty soup, this dish combines two cheap and abundant ingredients: nettles and low-grade industrial cider.
Field dweller Hugh Fearnley Whittingtingtingstall has a tasty, somewhat more traditional version of the recipe,  but it really is more of a cream-of-nettle soup, whereas this cheeky number is a purée, so it is thickened with the starches occurring naturally (or in the case of the White Lightning, very unnaturally), in the ingredients.
This is a dish designed to use ingredients available from the mini supermarket adjoining petrol stations. Hopefully your local Spa, Budgens or Tesco Metro will have a small (probably minute) fruit and vegetable selection, and if you are truly blessed, the haute-cuisine of Costcutter, a Bake & Bite [sic] stand.
Picking the nettles themselves can be made into a fun after-pub activity, much like a more painful, drunk and altogether better version of picking Elderflower with mummy on a golden June evening. When picking, try to harvest only good-looking leaves and green tips of the plant. Generally, the younger the leaf the better.
Nettles are rich in vitamins C, D and Iron, very much like spinach which is incidentally very similar in flavour. 
Don’t worry about stinging your mouth, by the way. Cooking the plant neutralises the histamine and carbolic acids in the leaves which causes the rashes.

Ingredients

3 large Onions
4 medium sized Carrots
3 medium sized Potatoes (any variety will do, and can be substituted for Sweet Potatoes it you’re feeling decadent)
2 sticks of Celery
250g of Stinging Nettles (see above)
2 Liter White Lightning cider* (please note, only 500ml of this is needed for cooking, the excess is at your disposal...)
500 ml of vegetable stock 
A handful of fresh sage 
50g butter
Salt & pepper

Method

Roughly dice the Onions, Potato, Celery and Carrots. Place the butter in a large saucepan and sauté the diced vegetables.
When the contents of the pan is a little softened up, tear up the sage leaves and throw them in with no remorse.
Pour in the cider and stock and stew until the liquid has reduced by about half. Whilst waiting for the liquid to boil down, it is sometimes nice to intensely smell the fumes coming from the mixture.
Add the nettles and season with salt and pepper to preference. Stir everything together and leave to simmer for 5 minutes.
After leaving to simmer, pour the mixture into a food processor and blitz until it, well, looks like soup. 
Return the soup to the pan and heat it up before serving whilst adding further seasoning to taste.

Serve with bread from the Bake & Bite counter.

*This may be substituted for any other cider, obviously. Try strong vintage ciders for more of a kick.

Filed under: Cider