Text 13134, 85 rader
Skriven 2007-03-17 00:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: pastrami etc 227
========================
 -=> Quoting Dave Sacerdote to Michael Loo <=-

 DS> A guilty pleasure, and one which I don't indulge often:

 DS> Sometimes after cooking a good steak in one of my cast iron pans,
 DS> I'll turn the heat down to a very slow flame and cook off whatever
 DS> water or moisture is there in the pan. Then I tuck the pan away in
 DS> the oven to await the morning.

 DS> The next day, I'll heat the pan until the drippings and melted fat
 DS> are hot, and fry a slice or two of bread toasty brown.

Fried bread is very very nice indeed (as you say, as a special treat).

 ML> look into investigating the marketability of "filet of gecko."

 DS> Skewer them on a stick and roast them over a fire like
 DS> marshmallows.  Crispy skin, crunchy bones, maybe even some
 DS> tender meat.

 DS> Hot toasted gecko!  Onna stick!  Dollar each, three for a looney,
 DS> and at that price I'm cuttin' me own throat...

Or truffles! "We use only the finest baby geckos, dew picked and flown
from Iraq, cleansed in finest quality spring water, lightly killed, and
then sealed in a succulent Swiss quintuple smooth treble cream milk
chocolate envelope and lovingly frosted with glucose."


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Academy Dark Truffles
 Categories: Chocolate, Candy, Reptiles
      Yield: 40 Servings
 
  2 3/4 lb Bittersweet chocolate
      2 c  Heavy cream
      2 oz Orange liqueur
      2 oz Almond liqueur
      1 ts Vanilla extract
      6 oz Softened unsweetened butter
    1/4 c  Cocoa powder
           Parchment paper
      1 lb Dark baker's chocolate
           Melted white chocolate
     40 sm crunchy geckos;
           -(optional)
 
  Shave chocolate into tiny pieces; set aside. In a large saucepan,
  blend together cream, liqueurs and vanilla and heat until the cream
  begins to scald; remove from heat. Add the chocolate pieces and whisk
  for 2 to 3 minutes or until the ganache is satiny and smooth, with no
  lumps of cream or chocolate. Transfer ganache to a bowl and allow to
  cool (at room temperature) below 90 degrees. Cut butter into small
  pieces and add, piece by piece, to the ganache, stirring well. Allow
  ganache to cool and become somewhat firm. Line a baking pan with
  parchment paper. Using a SMALL ice cream scoop, shape ganache into
  mounds and place them on the parchment. Insert crunchy gecko, if
  using. Refrigerate until set. Dust hands with cocoa powder; shape each
  mound into uniformly-shaped balls and refrigerate.
  
  Melt chocolate in a double boiler. Arrange two sheets of parchment
  paper on work surface. Drop a truffle into melted chocolate, retrieve
  with fork and tap the truffle 4 or 5 times against the surface of the
  chocolate to get rid of the excess. Then scrape the sides of the pan
  with the fork and drag the fork (with the truffle on it) across one
  sheet of parchment paper to remove more chocolate. Place the finished
  truffle on the clean parchment; repeat with remaining truffles. If
  desired, use melted white chocolate to pipe designs onto tops of
  truffles.
  
MMMMM


Cheers

Jim, in Yellowknife




... And it stays crunchy even in milk!
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