Text 17191, 115 rader
Skriven 2007-06-25 10:08:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: sassafras
=================
On 06-19-07 JOAN MACDIARMID Scribbled to DAVE SACERDOTE about sassafras

JM> DD> cancerousness (izzat a word?)

JM> DS> I'm pretty sure the word you're looking for
JM> DS> is "canceriticity." [LOL]

JM> JM>  To be the pedant, you goofs, "carcinogenicity"! (g)

JM> DS> No way!  You made that up, didn't you? [laughs]

JM> Well, no.

JM> JM>  When I was in Alabama some years back I found a bottle
JM> JM>  of Sassafras essence which had been treated to remove
JM> JM>  most of the safrole. . . I can't tell you the brand,
JM> JM>  because I used it up.

JM> DS> You're a big help tonight.  LOL

JM> But at least I can point up that there is a sassafras
JM> extract in the southern states like Alabama, without
JM> the safrole. Your Mission, should you decide to accept
JM> it, involves making contacts to southern members who
JM> can find this sassafras extract again. Alabama and
JM> Georgia sound like good places to me. Our locals
JM> there might be able to identify the brand for you.

Bring it on. Safrole and all. The cancer risk factor is closely akin to 
the big saccharine scare of some years ago. For a humern bean to 
experience the same levels of exposure that those little lab mice got 
the person would have to drink the equivalent of something like 40 cases 
(24 X 12oz cans X 40) of Diet Burpsie Cola.   FEH!!!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Fig & Plum Tart
 Categories: Pastry, Fruit, Desserts
      Yield: 5 servings
 
MMMMM---------------------------CRUST--------------------------------
      1 c  Flour
    1/2 c  Butter, cut into 1-inch
           -pieces
      1 tb Sugar
    1/8 ts Salt
      1 tb Water mixed with a few drops
           -vanilla

MMMMM--------------------------FILLING-------------------------------
    1/3 c  Unpeeled almonds
    1/3 c  Sugar
      1    Egg
      3 tb Butter
      2 ts Raspberry or cherry
           -eau-de-vie (framboise or
           -kirsch)

MMMMM--------------------------TOPPING-------------------------------
      1 lb Unpeeled figs; halved
      1 lb Dark plums; halved
    1/2 c  Red currant jelly
      1 ts Framboise or kirsch
 
  From Mary Risley, owner of Tante Marie's Cooking School.
  
  To make the crust, combine the flour, butter, sugar and salt in a food
  processor. Process until the butter is the size of oatmeal flakes.
  With the machine running, pour in the water mixture. Process until
  the dough comes together in a ball. Press this mixture into a 9-inch
  tart pan, preferably with a removable bottom. Refrigerate until
  chilled.
  
  Bake in a preheated 375-degree oven until lightly browned, 10 to 12
  minutes. Cool on a rack.
  
  To make the filling: Preheat the oven to 375 degrees. Process the
  almonds and sugar in a food processor until the almonds are finely
  ground. Add the egg, butter and eau-de-vie. Process 1 minute. Spread
  the almond mixture in the cooled pastry shell. Arrange the figs and
  plums cut-side up, in alternating concentric circles, over the almond
  mixture. The almond mixture should be completely covered with fruit.
  Bake for 30 minutes. Remove from the oven to a rack and let cool.
  
  Combine the jelly and framboise or kirsch in a small saucepan and melt
  over low heat.
  
  Unmold the tart, if possible, onto a serving plate. Using a pastry
  brush, lightly coat the figs and plums with the melted jelly.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 06 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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