I always think of potato when anyone says waffle rather than the battery Belgian variety. In fact the cravings from Birds Eye potato waffles is strong. Suppose it's because they're "waffley versatile."
Mark, I know you're always right and I know your recipes are always delicious - with the sukkah fudge being a case in point - I was wary but you persuaded me and yes it was DELICIOUS.
I know I breezily wrote that one could eat the Christmas tree as a very good way of disposing of it, but I wasn't ever sure I was ever going to practise what I preached. You're going to have to persuade me on this one.... pine and cedar flavours in food is a cultural step away from pine and cedar scents in other stuff.... reassure me!
Colin is a top man. His courses are fantastic. As is this idea of using pine cones. I’m off for a walk tomorrow to haldon but know my problem (being vertically challenged) is going to be reaching them… !
Loved your voiceover. Loved footnote 3 about the unimaginary dog. Mine has developed a distaste for anything outdoors except for when we dine outside, which finally we can! Those cones are so pretty. I immediately wanted to display them in a large wooden bowl Mark! Eating them though? I’m not convinced. Does it taste of Christmas?
Thank you JP. I enjoyed the voiceover on a couple of substacks and while I am the worst aloud reader, I thought it might suit some more than reading. Oddly the cones don't taste too much of Christmas, though I'd be pleased if they did as I am a huge fan of the festive! The syrup is really pleasingly rich and complex
I pass one of these trees on a regular dog walk. Every winter I collect the fallen cones, which are really impressive – the scales open exactly as you say. I love the idea of a small spring/summer harvest and a bit of pottering in the kitchen. On my next visit I'll go armed with a tub or bag.
The cedar cones look delightful - even inviting. I remain a mugolio skeptic, however, so I shall wait with anticipation for your results to be announced. I think the image of creosoted fence lost me, and now I wonder if I had some kind of childhood encounter that scarred me for life - sort of like the smell of a hospital.
Ha ha1. Well, a week in and the whole thing is very runny and fermentation nicely underway. nI tasted it earlier and already it tastes so good - deep, complex, and I have confidence you'd like it. What's to lose, other than 20 minutes of your time and a little sugar?!
This has got to be tried - thank you. I need to amble around our local common as I am sure there is a cedar there.
I always used to fear that using pine would result in something tasting akin to toilet cleaner (not that I have drunk it!)
I was converted to pine as a flavour by tasting some delicious pine vodka one rainy Thursday afternoon at the Rusty Pig (much missed as a stopping off point for lunch on our travels to the South West).
Instructions on how to make something I am extremely unlikely ever to make, read by Mark D = the most relaxing thing EVER. - THANK you for this 4 mins of joy! X
I collected some cones on holiday in Corfu recently which are already sitting in their jar of sugar but foraging some of Finsbury Park's finest was on my to-do list for this week (along with gathering the early elderflowers for "Champagne"). So thanks for the reminder - and also congratulations on the Guild of Food Writers award nomination!
Well, cedar cones is a new one on me. Off to hunt for a tree now. (PS - huge congratulations on the GFW shortlisting. Another win for all Substackers I feel)
We have a couple of huge radiata pines just over the road. They’re an old plantation species. Each spring I make mugolio, not from the young cones but from the green unopened flowers which sort of resemble tiny cones until they open and produce masses of pollen! I highly recommend a drizzle of mugolio on pancakes or waffles.
Hi Julia, I was reading last night about the flowers and how a similar approach should work but it’s very good to have it confirmed by someone in the know, thank you
Absolutely in love with this use of line cones. I'm a big fan of using the young pine needle shoots but have never used the cones. On the list now for summer.
I always think of potato when anyone says waffle rather than the battery Belgian variety. In fact the cravings from Birds Eye potato waffles is strong. Suppose it's because they're "waffley versatile."
That last pair of words is exactly what springs to mind when I hear the word ‘waffle’!
Mark, I know you're always right and I know your recipes are always delicious - with the sukkah fudge being a case in point - I was wary but you persuaded me and yes it was DELICIOUS.
I know I breezily wrote that one could eat the Christmas tree as a very good way of disposing of it, but I wasn't ever sure I was ever going to practise what I preached. You're going to have to persuade me on this one.... pine and cedar flavours in food is a cultural step away from pine and cedar scents in other stuff.... reassure me!
Shall I bring you a taster to Chelsea…?!
Yes please!
Dukkah! Not sukkah
#freudian
Colin is a top man. His courses are fantastic. As is this idea of using pine cones. I’m off for a walk tomorrow to haldon but know my problem (being vertically challenged) is going to be reaching them… !
Loved your voiceover. Loved footnote 3 about the unimaginary dog. Mine has developed a distaste for anything outdoors except for when we dine outside, which finally we can! Those cones are so pretty. I immediately wanted to display them in a large wooden bowl Mark! Eating them though? I’m not convinced. Does it taste of Christmas?
Thank you JP. I enjoyed the voiceover on a couple of substacks and while I am the worst aloud reader, I thought it might suit some more than reading. Oddly the cones don't taste too much of Christmas, though I'd be pleased if they did as I am a huge fan of the festive! The syrup is really pleasingly rich and complex
I pass one of these trees on a regular dog walk. Every winter I collect the fallen cones, which are really impressive – the scales open exactly as you say. I love the idea of a small spring/summer harvest and a bit of pottering in the kitchen. On my next visit I'll go armed with a tub or bag.
I hope you enjoy the result if you get some now - and like you, I love picking two harvests at different times of year from the same plant
The cedar cones look delightful - even inviting. I remain a mugolio skeptic, however, so I shall wait with anticipation for your results to be announced. I think the image of creosoted fence lost me, and now I wonder if I had some kind of childhood encounter that scarred me for life - sort of like the smell of a hospital.
Ha ha1. Well, a week in and the whole thing is very runny and fermentation nicely underway. nI tasted it earlier and already it tastes so good - deep, complex, and I have confidence you'd like it. What's to lose, other than 20 minutes of your time and a little sugar?!
Well, there isn't much downside when you put it like that. Who knows? Maybe the entire process will end up being therapeutic.
This has got to be tried - thank you. I need to amble around our local common as I am sure there is a cedar there.
I always used to fear that using pine would result in something tasting akin to toilet cleaner (not that I have drunk it!)
I was converted to pine as a flavour by tasting some delicious pine vodka one rainy Thursday afternoon at the Rusty Pig (much missed as a stopping off point for lunch on our travels to the South West).
No hint of toilet cleaner I promise!n And yes, miss the Rusty Pig too
Wow, I’m super inspired, thanks Mark! Beautiful writing as always.
Thank you Suzanne, lovely of you to say
Instructions on how to make something I am extremely unlikely ever to make, read by Mark D = the most relaxing thing EVER. - THANK you for this 4 mins of joy! X
What a gorgeous thing to read Laetitia, thank you you queen xx
Photos to rejoice in; beautiful things.
Thank you Matt, coming from you etc
I haven’t had a munch on a newly creosoted fence for ages …. Been trying to quit but sometimes it’s the only thing that hits the spot.
You may as well just surrender to the addiction!
This sounds amazing Mark. Definitely need to find appropriate trees near here and glad to hear I have the correct app to help me.
As long as it’s not yew!
I collected some cones on holiday in Corfu recently which are already sitting in their jar of sugar but foraging some of Finsbury Park's finest was on my to-do list for this week (along with gathering the early elderflowers for "Champagne"). So thanks for the reminder - and also congratulations on the Guild of Food Writers award nomination!
That sounds like a very fine thing to do this week and I bet those Corfu pines have plenty about them from the heat! And thank you
Well, cedar cones is a new one on me. Off to hunt for a tree now. (PS - huge congratulations on the GFW shortlisting. Another win for all Substackers I feel)
Thank you - it very much feels like it’s a good thing for all of us doing what we do here - at the very least it’ll draw some people this way
We have a couple of huge radiata pines just over the road. They’re an old plantation species. Each spring I make mugolio, not from the young cones but from the green unopened flowers which sort of resemble tiny cones until they open and produce masses of pollen! I highly recommend a drizzle of mugolio on pancakes or waffles.
Hi Julia, I was reading last night about the flowers and how a similar approach should work but it’s very good to have it confirmed by someone in the know, thank you
Absolutely in love with this use of line cones. I'm a big fan of using the young pine needle shoots but have never used the cones. On the list now for summer.
And I’ve not used the needle shoots so let’s call that a swap of inspiration!