Text 17774, 75 rader
Skriven 2007-07-08 11:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: learning bout culcha 788
================================
 RH> Politics and so on probably accounted for a lot of it but people were
 RH> moving west for years before that.

But moving west with a manifest destiny philosophy caused more
strife than it had to.

 RH> Pancho Villa was the Mexican pain. Anyway, did you know that General
 RH> John (Black Jack) Pershing commanded a Buffalo Soldier post prior to
 RH> WW1? 

Yep.
 
 RH> Yes, and a generous use of the spices may have hidden the fact that
 RH> the flour could have been rancid as well.
 
Ah, yes. Perhaps I shouldn't have thrown out that 5# bag
of smelly flour a year or two ago (except that it was
also weevilled).

Terrine de chocolat meringuee, sauce caramel
cat: dessert
servings: 6

20 g butter for the cake tin
10 g brown sugar for the cake tin
80 g butter
100 g bar bittersweet chocolate
4 eggs
80 g brown sugar
100 g meringues, in large crumbs
h - for the sauce
200 g caster sugar
40 cl cream
60 g sweet butter

Butter a cake tin and line with brown sugar.

Oven at 200C/400F.

Chop the chocolate and melt over boiling water with
the 80 g butter.

Meanwhile: mix the eggs and 80 g brown sugar in a
mixer and add the melted chocolate mixture, continuing
to mix. Fold in the meringue crumbs. Pour in the
prepared cake tin and bake 20 min; then lower the
heat to 180C/350F and bake 10 min more. Let cool
before unmolding (very easy) or refrigerate. It is
better next day.

Caramel sauce: In a heavy-bottomed pan combine the
sugar with just enough water to moisten. Cook over
medium heat, not stirring, until the color becomes
blond. Immediately remove from heat and stir in the
cream and then the butter. Return to heat briefly to
combine. Do not let boil. Refrigerate.

Cut the cake into sixths; plate and drizzle with sauce.

Variation: make the sauce with salted butter.

Aurélien Gandré says: I don't know about you, but this
recipe makes my mouth water. Pairing chocolate with wine
is tough. People always suggest a fortified wine such as
Banyuls, Maury, or Porto, but pushing the envelope, one
might suggest that the chocolate and caramel flavors would
be mirrored by an old Bordeaux or a Cahors nearing the end
of its life. Otherwise, try a white Pineau des Charentes
or a white Vermouth with a slice of lemon.

Source : www.CuisineAZ.com

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)