Text 3037, 95 rader
Skriven 2006-07-08 15:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: cinnamon 1
==================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> According to the SBG you can sprinkle it on pancakes, waffles, 
 JW> buttered toast, rice pudding, tapioca, milkshakes, hot chocolate, 
 JW> and apple pie.
 
 JW> Of course all these things contain sugar and starches 
 JW> so it might be counterproductive.

 DS> Yeah, you noticed, huh?  Like Dale revealing to me the secret of
 DS> Cinnamon Toast - which relies, of course, on a cinnamon-sugar mix.
 DS> [g]

And all along I thought the big secret was buttering the toast so that
the cinnamon would stick to it.

 DS> But cinnamon has other (NASTY) flavor components as well, ones that 
 DS> aren't noticeable until you try to take a LOT of it mixed in 
 DS> something that you think will mask the flavor.  

We have been conducting both cooking and chemistry experiments here. The
SBG now knows what polymerization means! One experiment combining both
these sciences that did NOT work was a polymer of two parts cinnamon and
one part each vanilla and water. It did not make a fine food additive as
envisioned but just a small smelly mess with some grotesque plastic
properties. Letting it age a month was the second mistake.

I think cinnamon flavoured lobster may well be a mistake too but....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Lobster With Green Apple Jus And Parsley Root
Categories: French, Lobster
  Servings: 4

      4    Breton lobsters, 450 to
    500 g  each
    200 g  parsley root
      1    lemon
      2 lg green apples
     30 g  cream
      2 g  ground cinnamon
      1    juniper berry
     15 g  almonds
     15 g  hazelnuts
     20 g  butter
           pinch of 5 spice powder
      5 dr Tabasco sauce
           Flat leaf parsley

Breton Lobster with Green Apple Jus, Parsley Root, Almonds, Hazelnuts
and Cinnamon

Cooking Tip: "It is possible to use the lobster shells to give a new
twist to the fish stock. The green apple can be replaced by pineapple,
but be sure to include the Tabasco which gives body to this dish".

Preparation: Peel the parsley root; cook in simmering salted water for
one hour; put through a sieve; blend the butter into the puree; season
with salt and pepper; set aside in a cool place; put an apple through a
juice extractor with a few drops of lemon juice; mix with the cream and
juniper; season with salt and pepper; put through a fine sieve; add 5
drops of Tabasco sauce; set aside in a cool place; take the other apple
and cut half of it into small cubes and from the other half cut 4 thin
slices, about 2 mm thick; place them on a baking sheet, sprinkle with 5
spice powder and cook in a 90 C oven for 90 minutes; cook the lobsters
in court bouillon for 2 minutes; toast the almonds and hazelnuts; crush
them.

Finishing and Assembling the Dish: Spoon some of the apple jus onto the
bottom of each plate; arrange a spoonful of the parsley root puree, the
lobster tails cut in half lengthwise and the claws on the plate;
sprinkle with almonds, hazelnuts, diced apple, chopped parsley and
cinnamon; stick the apple chips into the puree.

Guy Martin
Le Grand Vefour
Paris


MMMMM-------------------------------------------------



Cheers

Jim, in Yellowknife




... Cinci chili? Cinnamon? This is chili, not apple pie
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