Text 12803, 144 rader
Skriven 2007-03-08 18:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: UN-EARTHLY 178
======================
 BM> Well, to me it says that you don't have to refrigerate it, for
 BM> whatever reason, but I suppose that it would eventually become
 BM> something you wouldn't want to drink.

Or would want to drink in another context. I'd never think
to leave any perishable product like that out for a substantial
length of time.

 BM> "For best quality and freshness"
 BM> is the kind of language you see on bottles of condiments like regular
 BM> ketchup--which I never refrigerate. 

And sounds to be wording that you'd use if you didn't worry
about being sued for causing gastric distress.

 BM> I've only had canned zucchini
 BM> with onion and tomato, and it's delicious that way, but I don't really

Interestingly, we had one situation where Carol was served
the stuff done as you describe, and she, who loves zucchini,
couldn't eat it; I, who don't like it, thought it was fine.
Both of us agreed that done in this way it had more in common
with okra than with what we think of as zucchini!

 BM> know what the squash by itself tastes like.

Come to an echo picnic sometime and I'll cook it for you.

 -=> Barbara Mcnay said to Glen Jamieson <=-

 > There is a certain addictive quality to chilies...
 BM> That gives rise to the question of whether non-addictive people could
 BM> become addicted to them.  I used to smoke when I was a teenager, but I

I'd tend to think the answer was yes, as things that don't
cause addiction can be enjoyable in their own right. And
some irritating things other than chiles can give pleasure
if not overdone. Massage. Mentholatum Deep Heating Rub.
Getting a suntan.

 BM> could smoke only a half a pack over the course of several days, before
 BM> I had my fill for a time. When I quit, then, I didn't have an addiction
 BM> to quit. 

I think that the nonaddictive pleasure you got from tobacco
cigarettes (I presume these were tobacco) could be comparable
to my pleasure at eating chiles, drinking beer, and so on
(activities that I have eschewed for fairly extended periods
without suffering).

Torrone al Arancia
cat: candy, Italian
yield: 1 batch

2 c candied orange peel (recipe follows)
- cut into 1/2x1/2" pieces
2 c other diced, dried fruits:  Apricots, pears
- cherries, golden raisins, mangoes, papaya
1 1/2 c whole, roasted, unsalted nuts
- almonds, cashews and walnuts
3 c (total) sugar
1/2 c corn syrup

1. If the nuts are raw, roast them in a 400F oven for 10-15 min,
until lightly golden. Let cool.

2. Place the dried fruits and 2 c sugar in a large saucepan.
Cover with water. Bring to a boil and simmer gently, stirring
occasionally, until the liquid is syrupy and the fruit is
translucent.

3. Add orange peel, corn syrup, and 1 cup sugar. Bring to a
boil and simmer for 10 min, stirring gently but frequently.
Stir in roasted nuts. Continue to cook over low to medium heat.

4. Prepare a cooling surface right next to the stove: Spread
a 2-foot length of aluminum foil on something that can handle
a lot of heat, like a wood or stone cutting board, or an
insulated cookie sheet. Brush a thin layer of vegetable oil
over the foil.

5. As the mixture cooks down, it will become very stiff and
bubbly. When it begins to caramelize, turn off the heat.
Using two spoons, spoon and shape the mixture on the foil.
Cutting will be easiest if you form two long ropes 1 1/2 - 2"
wide & tall. As the mixture cools it will become stiffer, so
you can straighten up the sides then. Turn on the heat if the
mixture gets too stiff to work with. If the mixture is too
liquid to form into a rope even when it's cool, return all
of it to the pan and cook it down some more.

6. Once the ropes are completely cool, cut them into 1 1/2 - 2"
cubes with a sharp knife or kitchen shears. Peel the individual
pieces off of the foil. They will not come quietly, so be
prepared to pick shreds of foil off the bottoms of the pieces.
(A little water can be used to loosen the foil.) Store in an
airtight container.

NOTES:

This recipe can be a sticky mess. The original torrone came in
little rectangular, disposable aluminum pans that we ended up
mangling as we chewed through the candy. Since I have never
seen these pans in the US, the foil is a good alternative
because it peels off cleaner than wax paper, and it won't
melt like wax paper and plastic wrap. Wearing latex gloves
will help reduce fingerprints on the finished product.

Use a very strong spoon for stirring. The mixture will become
stiff and heavy as the sugar cooks down.

(adapted from a treat Mom and I had in Florence, Italy)

Source: Lori Quarnstrom, quarnstrom.org

Candied Orange Peel
cat: ingredient
yield: 1 batch

3 lg navel oranges, peels only, with pith intact
A lot of water
3 c sugar

1. Slice the peel into 1/2" strips. Place in a saucepan and
cover with water. Bring the water to a boil, then drain.
Repeat 4 times (5 rinses total). This softens the peel and
removes most of the bitterness.

2. Barely cover the softened peel with fresh water. Add
sugar. Bring to a boil and simmer, uncovered, for 20 min.
The liquid should be very syrupy. If it's not, either simmer
it longer, or add more sugar and simmer 5 extra min.

3. When the peels are translucent and the liquid very syrupy,
remove from heat and transfer to a wire rack. (Put plastic or
wax paper under the rack to catch the drips.) Let cool. Store
in airtight container, or in the freezer if you're not going
to use it within a couple of days.

Source: Lori Quarnstrom, quarnstrom.org

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