Text 6000, 98 rader
Skriven 2006-09-28 14:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: superfoods 326
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 JW> I hadn't heard of that fruit before. The consensus on Google is that
 JW> it is super-healthy and very tasty.... according to those flogging it.
 ML> By now you've read the review from Sacerdote.
 JW> Whose opinion I trust more than those anti-oxidant flavonoid pushers.

Indeed. Even if he had an agenda, we could trust it not to
be a stupid one.

 ML> 2 T. Birds vanilla custard powder
 ML> (does anyone have a source for this?)
 JW> It's a British product and certainly common enough in Canadian stores,
 JW> usually found in the same aisle as the Jell-O and Instant puddings.
 JW> But like HP Sauce, perhaps not so common in the States.

You know that and I know that, but did the original recipe writer
know that? You could tell that it wasn't I, as s/he complained
about typing in 50 lines.

 JW> There's enough anti-oxidants in normal, tasty blueberries and plums
 JW> for me....

For me, red wine.

 -=> Jim Weller said to All about A Super Supper <=-

 JW> I just whipped up a very simple but very tasty little supper. No
 JW> recipe followed, just fooling around but everything came up perfectly
 JW> cooked and wonderfully seasoned. Twas a beautiful marriage of pork,
 JW> apple and sweet potato.

A threesome, how kinky is that!

 JW> Then I poured some cider into the pork chop baking dish, deglazed the
 JW> pan, scraped up the browned bits and transferred the resulting liquor
 JW> to the sweet potato frying pan to repeat the process. Reduced it and
 JW> drizzled it over the chops. It all came together so beautifully and
 JW> the cool thing is that when I first went into the kitchen I didn't have
 JW> a clue what I was going to do with those chops. 

I can see the TV series: The Impromptu Chef.

 JW> It was all done without a conscious thought.... and it worked.

I can see the TV series: Zombie Chef of the Frozen Arctic.
This one would probably do much better.

=

This one won't, though it's full of fiber and antioxidants:

KATE ASHCROFT'S SUMMER PUDDING
cat: dessert, fruit
servings: 8
 
6 c bramble fruit (see note)
1 lb whole wheat bread
raw sugar
heavy cream

In a 2 qt pudding mold, crush but don't sieve the fruit.
Sweeten to taste with raw sugar (not brown sugar).

Tear into small pieces enough homemade whole-wheat
bread, crust and all, to pack the mold till it's full.

[M's note: the bread should be mushed into the fruit
until juice comes up to the edge of the mold - this is
usually done with a plate and a weight; if this is not
done, you'll end up with a disgusting jam sandwich
the next day (this is actually a pretty weird recipe
anyhow, with the raw sugar and whole-wheat bread).]

Refrigerate the pudding for 6 - 24 hr.

Don't even dream of unmolding it, just spoon it
out and serve it with heavy unsweetened cream.

For "bramble fruit" use some berry that grows on a brambly
vine. Raspberries, blackberries, presumably huckleberries
and ollalie berries. Some currants are OK, some
gooseberries are OK, even some blueberries are OK, but no
strawberries, they don't fit the mood.

Day-old bread is better than dead fresh for this recipe,
but not older than a day.

For contrast, here is the standard version: In a two quart
pudding mold, truck out one pint of Woolworth's raspberry
jam with enough Golden Syrup to make a quart and a half of
goo. Tear into small pieces enough stale crumb, not crust,
of bakery white bread to pack the mold till it's full.
Refrigerate the pudding for six weeks. Serve with Bird's
Custard Sauce. [M's note: this paragraph is false.]

[This] is my friend Kate Ashcroft's Yorkshire version of the
dessert known as "summer pudding". - Mary-Claire van Leunen
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