Text 12003, 86 rader
Skriven 2007-02-18 05:38:38 av Ian Hoare
     Kommentar till en text av MICHAEL LOO
Ärende: Re: beany question 76
=============================
Hi Michael,


 le/on Sat, 17 Feb 2007 17:45:00 -0500, tu disais/you said:-

>Definitely it would make sense to pre-parboil the beans.

Thanks very much, as you may have seen, Dave & I have had a subsequent
discussion, in which we worked out that I'd got an earlier version of the
recipe with a mistake in it the quantities of the spices. 

> >75 ml black treacle or molasses
> >300 ml maple syrup
>
>You do know that maple syrup is a luxury, and the majority
>of the sweetener in the classic recipe is molasses.

Yes indeed. Interesting that you say that molasses is the sweetener, because
my molasses has little sugar, and is VERY powerful in flavour. Exercising my
"Cheffy" skills that Dave & I agree about (reading a recipe and saying "eh?
that _can't_ be right") I can say with some confidence that if I were to try
a recipe that used even 200 mls of molasses (we cut down the molasses to 45
mls and have altered the recipe to use 150mls of Maple syrup) the molasses
flavour would entirely overpower the beans and/or bacon. 

> IH> but is such a large amount of these two part of the Boston tradition?
>
>No, nyet, nohow.

Good. That said..... the beans weren't _bad_ with that quantity, but were
quite hot!

>Here's the baked bean recipe from the Durgin-Park website
>(the restaurant that makes the definitive Boston baked beans,
>though I find the amount of sugar called for excessive) -

Thanks very much. As it happens I don't have this one, so it's a welcome
addition.

Here's what we're doing for a starter today for "Sunday Lunch". The recipe
was invented as a "Savoury" in place of a dessert, but it's too good to be
reserved for the odd occasion when that kind of menu planning seems
desirable.

MMMMM----- Now You're Cooking! v5.77 [Meal-Master Export Format]

      Title: "Apostles On Horseback."
 Categories: british, fruits, pork, starters
      Yield: 1

---------------------------------Per person---------------------------------
      2 ea medjoul dates; stoned.
      1    rasher smoked streaky
      1 sl toast,

------------------------------------plus------------------------------------
      1    chicken liver
           butter
           hot sweet chile sauce

You stiffen the chicken liver in butter and cut it into bits more or less
the size and shape of the date stones. You then dip each piece liberally
into the sweet chilli sauce (thai style) and then use it to replace the
date stone. Take the rind off the rasher as well as the rust off the
inside, and, using the back of a knife stretch it very thin. Now cut in
half and use each half rasher to wrap the date to cover the cut where you
stoned it.

Grill about 2 mins a side or until nicely warmed through and the bacon is
crisped. Serve 2 per person on  a large finger of toast. I like to serve
this as a savoury in place of a dessert.

Yield 1 serving

  Contributor:  IMH


MMMMM

-- 
All the Best
Ian Hoare
http://www.souvigne.com
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