Text 14424, 84 rader
Skriven 2007-04-21 21:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Blue Jell-O 398
===========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Pooh, who took away your childlikeness?

 JW> I hated Jell-O as a child even more strongly than I do today.

 ML> Were you attacked by a shiny colored blob as a child?

I think it had to do with growing up in the country and having
access to a lot of fresh fruit, both cultivated and wild. Artificial
fruit flavours just pale by comparison.

 ML> Or, heaven forfend, were you more sensitive to the
 ML> chemically nature of the flavors than others are?
 ML> Some of the flavors used to make my mouth feel funny
 ML> (red ones, especially), but I used to eat the stuff
 ML> anyhow.

Nope, not sensitive, just didn't like them. We rarely had them
either: Kool Aid and Jell-O just weren't on the menu. I only saw
them at pot luck dinners and the like.

 ML> Were you attacked by a shiny colored blob as a child?

Now that I think about it my parents would make sarcastic comments
and discourage me from eating those three colour Jell-O salads and
overly sweet Kool Aid. Their attitudes may have rubbed off on me.

ML> You might prefer another type of quivery sweet -

 ML> No Bake Sago Cake with Langka

I bought some pearl sago recently to try. I like tapioca and wanted
to see if there was a taste difference or not. But my sago must have
been VERY old; it would not soften even after extensive soaking and
boiling. It became raven food; they will eat anything.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asian-Style Coconut Ginger Tapioca Pudding
 Categories: Asian, Desserts, Pudding, Fruit
      Yield: 6 servings
 
  1 1/3 c  Whole milk
      2 c  Canned unsweetened coconut
           Milk
    2/3 c  Small pearl tapioca or
           Quick-cooking tapioca
    2/3 c  Sugar
      1    Vanilla bean, split
           Lengthwise
      1 lg Egg yolk
      1 ts Ground ginger or
      1 tb Minced crystallized ginger
           Freshly grated coconut
           And/or Mango slices
 
  In a heavy saucepan combine the milk, coconut milk, tapioca,
  sugar, vanilla bean, and a pinch of salt and cook over low heat,
  whisking, for 10 minutes, or until the tapioca is translucent.
  Whisk in the egg yolk and cook the mixture over low heat,
  stirring, until it registers 160 F on a candy thermometer. Remove
  the pan from the heat and let the pudding stand, covered, for 30
  to 45 minutes. Remove the vanilla bean and stir in the ground
  ginger or crystallized ginger. Serve warm garnished with grated
  coconut or mango slices.
  
  Adapted from a recipe by Chef David Lebovitz
  as published in Gourmet Magazine
  Recipe by: Cooking Live Show
  From: Angele Freeman To: Mastercook Recipes (Mailing List)
 
MMMMM


Cheers

YK Jim


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