Text 22458, 154 rader
Skriven 2007-11-08 08:17:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Chowdah
===============
On 11-07-07 DAVE SACERDOTE Scribbled to DAVE DRUM about Chowdah

DS>DS>Sorry, you don't even live near a coastline.  You = Fail.

DS>DD> What does living near a coastline have to do with anything???

DS>Every time you talk about clam chowder, you quote from a book.
DS>You're book smart, but chowder dumb.  And you prove it every
DS>time you talk about tomatoes "belonging" in clam chowder.  But
DS>go ahead and keep quoting your books and stuff.  It's very 
DS>droll.  No one anywhere near a live wild clam takes your tomato
DS>talk seriously, anyway.

I quote from books and other scrivenings because I know that while you, 
in your extreme chauvinism will not credit that there is chowder besides 
New England Style Clam Chowder - there are others in/on this echo who 
might not know what the FACTS are.

And the FACTS support my position that Manhattan Style Clam Chowder is 
actually a chowder. Certainly tomatoes do not belong in New England Clam 
Chowder. I NEVER said that they do.

You will probably never admit (in public) that there is any god^H^H^H 
chowder but New England Style Clam chowder. But, the world knows a 
different scenario. I make clam chowder to both styles - haven't tried 
the Rhode Island (say, isn't Rhode Island in New England????) clear 
broth clam chowder yet. But, the two I do make are both excellent.

Unlike Gulyasleves - which is specifically an Hungarian Beef stew and 
contains neither tomatoes nor green bell peppers - chowder is a category 
(like stew) and there are stews which feature Hungarian paprika, beef, 
tomatoes and bell peppers - but, they are NOT Gulyasleves.

I think the problem here is that YOU wish to classify New England Style 
Clam Chowder as THE definition of chowder. And it simply is not. It is 
_A_ chowder - but, not the _ONLY_ chowder. Something you refuse to 
admit.

DS>You do make a helluva chili, though.  Stick with what you know.

Like how to spell chiLLi???

Being out of fresh Emeril recipes - I am back to the latest batch of Gay 
Bay stuff from the Chronicle ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Apricot Torte
 Categories: Fruit, Desserts, Booze
      Yield: 10 servings
 
     10 oz Bittersweet chocolate,
           -chopped
    3/4 c  Unsalted butter
      8    Eggs; separated
    7/8 c  Sugar
    3/4 c  Fresh ripe apricot puree
    1/2 c  Flour
           -=OR=-
      3 tb Flour
           -=PLUS=-
      1 c  Ground toasted cashews or
           -almonds
      4 tb Brandy; rum or Amaretto
           Pn salt

MMMMM----------------------CHOCOLATE GLAZE---------------------------
     13 oz Semisweet chocolate
    1/2 c  Water
    1/2 c  Cream
    1/2 c  Unsalted butter; room temp
      2 tb Brandy or Amaretto
 
  This luscious dessert was a favorite at the late Square One restaurant
  in San Francisco.
  
  For the GLAZE:
  
  Put the chocolate, water and cream into a stainless-steel bowl and
  place over a pan of simmering water until the chocolate melts. Stir
  occasionally and very gently to avoid making air bubbles in the glaze.
  Remove from heat and stir in the butter and liqueur of choice. Let the
  glaze cool a bit until it reaches a good consistency for pouring over
  the cake. (If the glaze is too warm, the cake will have to be glazed
  twice for a smooth finish. If it is too cold, there will be some ugly
  lumps and streaks.) To test the consistency of the glaze, pour some
  over the back of a ladle to see how well it coats.
  
  For the Torte:
  
  Preheat the oven to 350 degrees. Butter a 9-inch round, 3-inch deep
  cake pan; line the bottom with baker's parchment, and butter the
  parchment.
  
  Put the chocolate and butter in a stainless-steel bowl over a pot of
  simmering water to melt. When melted, remove from heat and let cool a
  bit.
  
  Put the yolks with half of the sugar into a mixing bowl and warm over
  a pot of simmering water, stirring constantly. Remove from heat and
  whisk or beat until the mixture holds a stiff ribbon.
  
  Stir the apricot puree, the flour and liqueur into the slightly warm
  chocolate mixture. Gently fold in the beaten yolks.
  
  Beat the whites with the remaining sugar and a pinch of salt to
  medium-soft peaks. Fold a quarter of the whites into the
  chocolate-apricot mixture to lighten it. Then fold in the remaining
  whites.
  
  Pour the batter into the prepared pan. Cover the pan with plastic
  wrap, taping down the sides. Place in a larger pan and add enough hot
  water so the cake pan barely floats. Cover the larger pan with foil,
  and bake for 50 to 60 minutes.
  
  The cake is done when a toothpick inserted in the center comes out
  almost clean with a few crumbs sticking to it.
  
  Let the cake cool on a rack. When ready to turn out, slightly warm the
  bottom of the pan and invert cake onto a cardboard circle, then turn
  it right side up onto another cardboard. If necessary, trim the sides
  of the cake to make them smooth and even, before glazing. Trim the
  cardboard circle to the same diameter as the cake.
  
  Holding the cake with one hand, ladle the glaze over it, tilting the
  cake until the glaze covers the sides. Place on a rack until the glaze
  sets a little. If desired, put toasted sliced almonds around the
  sides. Place on serving platter.
  
  Serves 10
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 15 June 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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