26 replies to this topic

[Tuppenny]

Up until about two weeks ago, my predominant image of cider was "fifteen year olds in the park with large plastic bottles of Strongbow". However, I have actually discovered that cider isn't half bad, and was wondering if anyone else feels the same and has any suggestions for ciders that aren't mass produced skank for teenagers.

[OneArpeggioPete]

well, thanks to the qi-meet three weeks ago i can now tell you that the volunteer pub in baker street does 24 different kinds of the stuff, so next time you're in london you might want to stop by there. ;) outside that, bulmers/ magners actually ain't half bad, industrial or not. tesco does a couple of nice french ones, too, very dry and refreshing.

:-)

oneArpeggiopete:cool:

[DrinkTheElixir]

I haven't touched trampagne since I was a student - I can't get past the horrible hangover and the taste of rotten apples the next morning.

[OneArpeggioPete]

then you've never had good cider, as opposed to strongbow from plastic bottles...

:-)

oneArpeggiopete:cool:

[DrinkTheElixir]

OneArpeggioPete said:

then you've never had good cider, as opposed to strongbow from plastic bottles...

:-)

oneArpeggiopete:cool:

I have, but I just can't stand it.  I prefer Perry, which is easier to get lately, much nicer and no after taste or killer hangover.

[thomas08]

bulmers is really nice, so is stonehouse. ciders great once you become immune to the hangovers.

btw, is cider as big in america as it is over here in ireland?

[-kawada-]

I challenge you Claire to get to the bottom of a pint of Old Rose. It's 7-8% and sits in your stomach like an oil spillage on the sea. No matter how easy the first half might go down, those last few mouthfuls turn into Everest, it's a horrible drink but with a certain novelty value.

[unclejel]

I don't get on too well with cider nowadays. It's too sweet. Even the dry ones are quite sickly after more than a couple. I think the snakebite years are still lodged in my subconscious. The days when I'd wake up in strange places with 3 varieties of honk in my turn-ups.

I did have a cider refresher lolly to break up the bill paying & shopping in Staines town yesterday. There's nothing better than sitting down on a sunny day & watching the fake-tan cleavage & tracksuited nightmares walk past.

Pear cider is an industry in-joke. It doesn't taste much different.

[OneArpeggioPete]

thomas08 said:

bulmers is really nice, so is stonehouse. ciders great once you become immune to the hangovers.

btw, is cider as big in america as it is over here in ireland?

do you mean uk bulmer's or irish bulmer's (i.e. magner's in the uk). two entirely different drinks, y'know...

and the american idea of cider is essentially cloudy apple juice with no alcohol at all, which is kinda weird if you ask me...

:-)

oneArpeggiopete:cool:

[slinky1]

OneArpeggioPete said:

and the american idea of cider is essentially cloudy apple juice with no alcohol at all, which is kinda weird if you ask me...

:-)

oneArpeggiopete:cool:

Well, we are kinda weird.:p

[unclejel]

OneArpeggioPete said:

and the american idea of cider is essentially cloudy apple juice with no alcohol at all, which is kinda weird if you ask me...

Ned Flanders: "If it's yella, you've got juice there fella. If it's  brown, you're in cider town."

[OneArpeggioPete]

unclejel said:

Ned Flanders: "If it's yella, you've got juice there fella. If it's  brown, you're in cider town."

which is exactly what this thread has made me think of ever since last night... :D

btw, the exact quote is "if it's SWEET and yella, you've got juice there, fella. if it's TANGY and brown, you're in cider town." ;)

:-)

oneArpeggiopete:cool:

[unclejel]

OneArpeggioPete said:

which is exactly what this thread has made me think of ever since last night... :D

btw, the exact quote is "if it's SWEET and yella, you've got juice there, fella. if it's TANGY and brown, you're in cider town." ;)

:-)

oneArpeggiopete:cool:

Spot on. The old memory's going. Too much cider in my formative years. :)

[BlueCordFFA]

OneArpeggioPete said:

then you've never had good cider, as opposed to strongbow from plastic bottles...

:-)

oneArpeggiopete:cool:

Usually in bus stops...

[OneArpeggioPete]

unclejel said:

Spot on. The old memory's going. Too much cider in my formative years. :)

i must admit i was quoting from "the simpsons - a complete guide to our favourite family", which is standing in a bookcase right behind me... ;)

:-)

oneArpeggiopete:cool:

[OneArpeggioPete]

BlueCordFFA said:

Usually in bus stops...

god, the things we all learn about grace here, huh? :p

:-)

oneArpeggiopete:cool:

[Sweet Fanny Addams]

The only time I buy cider is Christmas, because I use it to cook the festive ham. Cheap, stong cider, enough to cover the meat.  I boil it in  cider with spices and stuff and then leave it overnight in the pot liquor. Incredibly simple and people go nuts for it. It disappears faster than the turkey in my house @ holiday time.

[OneArpeggioPete]

mmmmm, that does sound good! :)

:-)

oneArpeggiopete:cool:

[DrinkTheElixir]

BlueCordFFA said:

Usually in bus stops...

Actually, the preferences are Cenotaphs and under bridges.

[Sweet Fanny Addams]

OneArpeggioPete said:

mmmmm, that does sound good! :)

:-)

oneArpeggiopete:cool:

Astrid,  It's family recipe from a friend's grandmother who was German.  So the dish hails from the same part of the world  as you. Here's the recipe:
approx 5 lb or 2 kilo unsmoked gammon ham ( I only make a big one because it's for the holidays but you can adjust the quantity.)
Enough strong cider to cover the entire joint
small handful of cloves
4 bayleaves
teaspoonful of mustard powder
about 2/3 cup of honey or golden syrup
I large raw onion,  chopped

optional-- golden breadcrumbs for the outside.

Take rolled & tied gammon joint.
if you use a  smoked one, you'll need to soak it the night before cooking, and discard the water. If unsmoked aka "sweet" just rinse it well.
Place gammon in large pot with onions. Completely submerge it in cider, honey/syrup and finally, throw in all the spices. Bring to boil  then slow simmer with lid on pot for 20 mins per lb + 20 minutes "for the pot" or just go by your usual gammon boiling time.
Remove from heat. Leave joint to sit in pot liquor overnight. Next morning, discard liquor and spices. Slice all the skin and fat from gammon, then if you want to make it look nice roll the outside in golden breadcrumbs.
And enjoy!!

Edited by Sweet Fanny Addams, 25 April 2010 - 06:41 PM.