Text 17796, 87 rader
Skriven 2007-07-09 01:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av IAN HOARE
Ärende: unpopular opinions 799
==============================
 IH> Not many where you live, that's for sure. But don't forget the
 IH> throwaway line in Acts (I think it is by I can't be bothered to go and
 IH> look up in my concordance) one reads of the early church that " the
 IH> disciples had all things in common".
 
Surprisingly, I always have the KJV at my desk:

 And all that believed were together, and had all things in common;
 And sold their possessions and goods, and parted them to all men,
 as every man had need. Acts II:44-45

Of course, this is a sort of voluntary communism among comrades,
not the coerced communism that happens in real life. Monasticism
tries to emulate these disciples, sometimes with fair success, but
few would try to put such a system into force in the larger
community. The Cathares did, and look what happened to them.

==

 ML> Chicken being, sigh, a noun modifying an adjective, there
 ML> being several kinds of frying, the desired kind being that
 ML> particular type of coated frying often applied to chicken.
 IH> But why not just say "egg and breadcrumbed"? That's what it is.

More euphonious and actually more efficient, as it draws from
the audience's common knowledge. Most efficient but less
pleasing is "CFS."

Garnet Sweet-Potato Mille-Feuille
cat: veg, see below for full title
Servings: 8

5 lg garnet sweet potatoes, peeled
1 1/2 ts fine sea salt
1/2 lb butter, clarified
1 c milk
1 c heavy cream
4 eggs
3 Tb white-truffle oil or to taste
1 1/2 ts Kosher salt
White truffle, shaved (optional)

Garnet Sweet-Potato Mille-Feuille With White-Truffle
Royale and Shaved Truffles From Alba

The day before, preheat the oven to 350F. Slice the
sweet potatoes very thinly, about 1/16", on a mandoline.
Cut parchment paper to fit a 10-by-4-by-4" loaf pan so
that the bottom and sides are fully covered, leaving a 2"
overlap on either side (the front and back walls of the
pan do not have to be covered). Place the sliced sweet
potatoes in the pan with a very small overlap between
slices to completely cover the bottom. Sprinkle with
salt and brush lightly with clarified butter. Repeat
this step until the pan is full. Cover with foil and
bake in the oven until tender, about 1 1/4 hr. Remove
foil and pour off the water and fat. Cover the top with
a piece of parchment paper and press down using a piece
of cardboard cut to fit the area. Allow to cool to room
temperature with a 2-lb weight on top. This helps to
eliminate the gaps between the layers of sweet potato.
Place in the refrigerator and allow to cool overnight,
and continue pressing with the weight on top.

The next day, preheat the oven to 275F. Bring the milk
and cream to a boil in a saucepan. Put the eggs, truffle
oil, and salt in a blender, and while running on the
lowest setting, start adding the hot cream and milk.
Strain through a sieve and remove excess bubbles from
the surface with a spoon to prevent air holes from
forming. Pour this mixture on top of the chilled sweet
potatoes. Place the loaf pan inside a pan with taller
sides and fill with boiling water until it is 1" below
the top of the loaf pan. Wrap the top of the outer pan
with three layers of foil and bake in the oven until
the royale is set, about 1 1/2 to 2 hr.

Allow the mille-feuille to cool for 10 min and remove
from the pan using the parchment paper on either side
to lift it out. Shave white truffles on top. Cut into
slices and serve.

Source: Thomas Keller

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