tag:blogger.com,1999:blog-13695947.post6171587464603043602..comments2024-03-16T11:43:21.644+02:00Comments on NAMI-NAMI: a food blog: Beautiful flowers, fragrant fruit: Chaenomeles or flowering quincePillehttp://www.blogger.com/profile/05817049547134774699noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-13695947.post-41313792187547457622010-09-29T23:00:20.896+03:002010-09-29T23:00:20.896+03:00Well, thank you for that :)
I've had my Chaeno...Well, thank you for that :)<br />I've had my Chaenomeles for a few years, but the fruits disappeared (probably in the stomachs of squirrels). Today I picked for the first time about 1 kg of mini quinces, and I'm going to use one of your recipes to make marmelade, and the seeds I will use in other marmalade as pectin. <br />Irene, CanadaIrenehttps://www.blogger.com/profile/04982797565330871130noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-65078258415929168282010-01-13T07:16:12.080+02:002010-01-13T07:16:12.080+02:00Great Post. I like it. and I Love to see the pics ...Great Post. I like it. and I Love to see the pics of Beautiful flowers, fragrant fruit: Chaenomeles or flowering quince. it's really interesting and quite informative for readers..Term papershttp://www.ghostpapers.comnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-5091923543936717432008-04-25T15:21:00.000+03:002008-04-25T15:21:00.000+03:00HiGreat post and I like it.Hi<BR/><BR/>Great post and I like it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-28641622412749947002007-11-04T17:36:00.000+02:002007-11-04T17:36:00.000+02:00Thank you! I just found these in the backyard and ...Thank you! I just found these in the backyard and didn't know if we could eat them, but they smelled so good and reminded me of 'ordinary' quinces (which I love!), so I am glad to see your recipes! Interestingly, my mum has had a 'japonica' in Tasmania for about 30 years, and it has never fruited, but it looks like they fruit here in the U.K. I only found 3 fruit, so not really enough to do much experimenting, but we can have a little taste. I am really looking forward to exploring more of your blog! Thanks.Clarehttps://www.blogger.com/profile/04636616202892758909noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-4964512841717949972007-11-02T01:49:00.000+02:002007-11-02T01:49:00.000+02:00hah! I came across your post whilst adding my phot...hah! I came across your post whilst adding my photos for my own flowering quince jam to the Flickr jam group.<BR/>Yours seems very different from mine- my quinces (which I've always known as "japonicas") start out much yellower (I pick them in October/November, so they're probably just riper), and I do the whole tree at once (this year 6kg!!).<BR/>I cut the fruit into 8ths and boil it up in 2 litres of water for every kilo of fruit, then push it though a sieve. I reserve the water which I boil down to a syrupy juice and add to the pulp. I add an equal weight of sugar to the pulp/juice mix, and boil it until setting point (I use the wrinkle test).<BR/>I've blogged it with pictures here: http://practicalpolly.blogspot.com/2007/11/japonicarama.html<BR/><BR/>Mine comes out sharp and sweet, like marmalade. It's excellent on toast or served with cold meats. How interesting to see yours!Kirstyhttps://www.blogger.com/profile/07447679303733578198noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-35103302203495590802007-10-04T21:21:00.000+03:002007-10-04T21:21:00.000+03:00A fellow singer in my chorus just brought in some ...A fellow singer in my chorus just brought in some quinces to rehearsal this last week... she had no idea what they were.<BR/><BR/>I've only ever stewed them to have as a desert. It's nice to see some other options.<BR/><BR/>Also: it's nice to see you peppering your posts with Estonian - I've sung in Finnish and Estonian, and I get a kick out of being able to read and pronounce the Estonian words for everything.Raccoonhttps://www.blogger.com/profile/06655731727405433305noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-89389131994931738182007-09-26T11:33:00.000+03:002007-09-26T11:33:00.000+03:00Pene - you'd find recipes for preserving flowering...Pene - you'd find recipes for preserving flowering quince in a number of Estonian recipe books, as well as on my Estonian language recipe site. I've added two references for you. <BR/><BR/>Lydia - well, our favourite way for using flowering quince extract is to add a spoonful or two into tea. Sweetens and brightens it:)<BR/><BR/>Kevin - thank you!<BR/><BR/>Andreea - quinces should be easier to come across than flowering quinces, as not many people know you can use the fruit of the latter in cooking.<BR/><BR/>Ximena - as much as we like flowering quince, we'll be also cooking with quinces when they come available again. Our membrillo-making efforts last year failed miserably, so we have to try again this year..<BR/><BR/>Shaun -you're welcome!<BR/><BR/>Katie - I hope you'll try cooking with flowering quince next time you come across it!<BR/><BR/>David - thanks for popping by! Have you ever seen flowering quinces in Paris (remember, it's NOT the same as a quince which is flowering, but a different fruit altogether:) I'd be keen to know of any French uses for this fruit..<BR/><BR/>Michele - thank you! The jam is wonderful indeed!<BR/><BR/>Joey - so excited for your rhubarb find! I haven't had any since early June, so you're in a better situation than I am:)<BR/><BR/>Kalyn - again, note that 'quince' and 'flowering quince' are two totally different fruits - confusing, I know:) They're both too tart to be eaten uncooked, however (as K. learnt the hard way:)Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-85847040017617496952007-09-25T04:36:00.000+03:002007-09-25T04:36:00.000+03:00Lovely photos. I've never tasted quince but I've ...Lovely photos. I've never tasted quince but I've been wanting to try it since I started hearing about it. The jam sounds great!Kalyn Dennyhttps://www.blogger.com/profile/02499065771517548587noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-34065171741596154942007-09-24T17:06:00.000+03:002007-09-24T17:06:00.000+03:00Lovely jam Pille! I have had membrillo but never ...Lovely jam Pille! I have had membrillo but never quince, and never this new fruit that you have just introduced to me :)<BR/><BR/>Speaking of jam...guess what I found! Rhubarb! It was in a specialty deli and I am sure it isn't "young" but I am going to make Moominmama's jam! I'm so excited!!! :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-16848080040924129242007-09-23T18:31:00.000+03:002007-09-23T18:31:00.000+03:00Pille, the jam looks lovely and your pictures are ...Pille, the jam looks lovely and your pictures are so pretty!Michèlehttps://www.blogger.com/profile/10960864970030794892noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-84941381614659557402007-09-23T17:25:00.000+03:002007-09-23T17:25:00.000+03:00those are beautiful quince...I love the fact some ...those are beautiful quince...I love the fact some are called 'Nordic Lemons.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-9491857307145042562007-09-23T14:57:00.000+03:002007-09-23T14:57:00.000+03:00THAT's what that fruit it...I've seen it growing ...THAT's what that fruit it...I've seen it growing and thought it was so weird, growing right out the the branches. Very interesting looking... and your jelly looks wonderful!Katie Zellerhttps://www.blogger.com/profile/17498599461583826030noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-77663167347362840432007-09-23T10:50:00.000+03:002007-09-23T10:50:00.000+03:00Pille - The Spring rain and dark skies here in New...Pille - The Spring rain and dark skies here in New Zealand make me yearn for this, though it is not the season. I don't even know that we have this particular quince anyway. Your jam looks soul-warming and beautifully textured, perfect on slices of <I>pain de compagne</I>. Thank you also for referring to those other quince posts; they're very interesting, being the lover of quince that I am...Shaunhttps://www.blogger.com/profile/08345640038135299538noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-81057071686396153072007-09-22T21:26:00.000+03:002007-09-22T21:26:00.000+03:00never hear of them in my life. they sound more int...never hear of them in my life. they sound more interesting than membrillos, though they´re not so bad. I´m longing to have a basket of them perfuming the house, but that´s a long way off yet. it´s still so hot!lobstersquadhttps://www.blogger.com/profile/16130188841853502828noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-4963872070280097622007-09-22T18:00:00.000+03:002007-09-22T18:00:00.000+03:00i absolutely love quinches. both in savory and swe...i absolutely love quinches. both in savory and sweet dishes. you can not find them too often here thoughAndreeahttps://www.blogger.com/profile/04404549223709074546noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-10876612468067092802007-09-22T16:57:00.000+03:002007-09-22T16:57:00.000+03:00I love anything that involves cooked fruits. Nice ...I love anything that involves cooked fruits. Nice photo collage!Kevin Kossowanhttps://www.blogger.com/profile/00162563717624538222noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-7812748291876477082007-09-22T15:26:00.000+03:002007-09-22T15:26:00.000+03:00Once again I've learned something wonderful from y...Once again I've learned something wonderful from you -- I've never heard of quince extract, nor would I have any idea of how to use it. Thanks, Pille.Lydia (The Perfect Pantry)https://www.blogger.com/profile/18005372315838352874noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-1017229781179424772007-09-22T13:39:00.000+03:002007-09-22T13:39:00.000+03:00Which book are you referring to?Which book are you referring to?Anonymousnoreply@blogger.com