Text 23291, 127 rader
Skriven 2007-11-22 11:38:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: Popcorn???
======================
On 11-21-07 JIM WELLER Scribbled to DAVE DRUM about Re: Popcorn???

JW> JW>"Kettle Corn".

JW> DD> this one is due to
JW> DD> your not doing your "due diligence".

JW>The actual shopper was just two; she doesn't read or do due
JW>diligence, just checks out the pictures. [g]

JW>Her review: "Dis popcorn tastes yucky weird. It's no good. It's BAD!"

That's pretty succinct and to the point. I'll bet she never selects it 
again.

JW> DD> Kettle Corn is SUPPOSED to be
JW> DD> sweet.  There is a family run team that makes the rounds of
JW> DD> street fairs in this area making kettle corn - in a big kettle.
JW> DD> They use lots of butter, caramelised sugars, etc.

JW>I'd had never heard the term before this. But I have been reading up
JW>on it lately.

JW> DD> The finished product is a sort of caramel corn reminiscent of
JW> DD> Cracker  Jack (if you've ever had that).

JW>I rather like Cracker Jack and "Crunch 'n Munch" (which is also a
JW>Conagra brand now). 

Being extra sweet and saving my sins for something worthwhile I don't do 
caramel corn, kettle corn or Cracker Jack. But, when I did do Cracker 
Jack I used to get a small bag of Spanish Peanuts to add to the box of 
Cracker Jack - as the few nuts in the factory mix were waaaaay too scant 
a representation of nuts for my taster.

And the saltiness of the nuts tended to offset the cloying sweetness of 
the coating on the popcorn.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Autumn Fruit Chutney
 Categories: Fruits, Relishes, Preserving
      Yield: 7 servings
 
    1/2 c  Water
  1 1/4 c  Sugar
      6 oz Fresh cranberries
           Grated zest of 1 orange
      3 lg Pears, such as Seckle or
           - Bosc
      2 lg Quinces
      2 lg Granny Smith or Sierra
           - Beauty apples
      2    Persimmons
           Juice of 1 lemon
    1/4 c  Champagne vinegar
    1/2 tb Minced fresh ginger
    1/4 ts Freshly grated nutmeg
    1/4 ts Ground allspice
        pn Salt
           Fresh ground pepper
      1    Cinnamon stick
      2    Whole cloves
    1/2 tb Whole black peppercorns
 
  This chutney from Auberge du Soleil works extremely well as a
  variation of cranberry sauce. The mixture will keep, refrigerated,
  for up to 3 months.
  
  Combine the water and 1 cup of the sugar in a small saucepan. Boil
  until the sugar dissolves, about 5 minutes. Add the cranberries and
  orange zest. Reduce the heat and simmer until all of the cranberries
  split, about 8 to 10 minutes. Let cool, then transfer to a glass
  container and refrigerate.
  
  Peel the pears, quinces, apples and persimmons. Cut the fruit into
  1/4-inch cubes. Place each fruit in a separate bowl and sprinkle with
  some of the lemon juice.
  
  Slowly heat the remaining 1/4 cup sugar in a large saucepan over
  medium-low heat without disturbing until it turns a light caramel
  color, about 7 to 10 minutes. Carefully add the vinegar to the pan,
  stirring but standing back to avoid any splashing and strong fumes.
  Stir in the ginger and quince. (The mixture may look dry.) Simmer for
  5 minutes, stirring occasionally.
  
  If all the remaining fruit is equally ripe, add it to the pan.
  Otherwise, add the fruit in sequence, from least ripe to most ripe,
  simmering each for 3 to 5 minutes, stirring occasionally, before
  adding the next.
  
  When all the fruit is in the pan, add the nutmeg, allspice, salt and
  pepper. Gather the cinnamon stick, cloves and peppercorns in a small
  piece of cheesecloth. Tie with kitchen string. Add to the pan. Simmer,
  stirring occasionally, for 15 minutes. Remove from heat. Taste the
  fruit, and if you prefer stronger seasoning, leave the cheesecloth
  packet in while the chutney cools. If not, remove the packet.
  
  Let the chutney cool, then transfer to a clean glass container and
  refrigerate until serving time. Just before serving, mix the
  cranberries into the chutney.
  
  Yields 6 to 8 cups
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
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