Text 8160, 139 rader
Skriven 2006-11-29 21:57:00 av Dave Drum (1:10/345)
     Kommentar till en text av Jim Weller
Ärende: AIRLINE WOES
====================
On 10-21-06 JIM WELLER Scribbled to GLEN JAMIESON about AIRLINE WOES 428 

JW> GJ> Most capital cities here have an aircraft curfew between 11 pm
JW> GJ> and 6 am, with many houses equipped with double-glazed windows
JW> GJ> and sound insulation in ceilings.  Not so in more sparsely
JW> GJ> populated Darwin, which is quite busy around 1 to 2 am as
JW> GJ> flights leave timed to land in other capitals a 6.05 am.

JW>Whenever a plane goes over my house early in the morning it's heading
JW>to one of the diamonds mines with people or supplies. It doesn't
JW>bother me in the least; sounds like money.

One gets used to most anything. When I lived in Granola Land, back in 
the sixties I lived on Century Boulevard in Inglewood. Now, the western 
terminus of Century Boulevard is at LAX. So, I was pretty much on the 
incoming flight path for all sorts of aerial traffic. At first the 
planes bothered me. But, pretty soon they were just another part of the 
background noise.

Then one fine night LAX got fogged up and all flights were diverted to 
Burbank, Van Nuys and Santa Ana. I woke several times with a feeling of 
something being "wrong". Once it dawned on me that it was the silence 
from no incoming flights - I could go back to sleep and sleep the night 
through. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Custard Profiteroles w-Maple Caramel
 Categories: Squash, Nuts, Desserts, Booze
      Yield: 16 servings
 
MMMMM-----------------------MAPLE CARAMEL----------------------------
      1 c  Maple sugar
    1/2 c  Unsalted butter
    3/4 c  Heavy whipping cream
    1/4 c  Bourbon
    1/4 ts Vanilla extract

MMMMM----------------------PUMPKIN CUSTARD---------------------------
      3 c  Whipping cream
  2 1/4 c  Canned pure pumpkin
      1 ts Ground allspice
      1 ts Ground ginger
      1 ts Ground cinnamon
    1/2 ts Ground cloves
    1/2 ts Salt
    3/4 c  Sugar
      9 lg Egg yolks

MMMMM------------------------PROFITEROLES-----------------------------
    1/2 c  Water
    1/2 c  Whole milk
    1/2 c  Unsalted butter
  1 1/2 ts Sugar
    1/4 ts Salt
      1 c  All purpose flour
      4 lg Eggs
      1 lg Egg yolk

MMMMM--------------------------GARNISH-------------------------------
           Lightly sweetened whipped
           -cream
      1 c  Pecans, toasted, chopped
 
  For maple caramel:
  
  Stir sugar and butter in heavy small saucepan over medium heat until
  blended and smooth. Whisk in cream. Bring to boil, stirring until
  caramel bits dissolve. Reduce heat to medium and simmer 5 minutes.
  Remove from heat. Stir in bourbon and vanilla; simmer 1 minute. (Can
  be made 3 days ahead. Cover and refrigerate.)
  
  For pumpkin custard:
  
  Preheat oven to 325°F. Whisk cream and next 6 ingredients in heavy
  large saucepan. Bring to simmer over medium heat, stirring
  occasionally. Remove from heat. Whisk sugar and egg yolks in medium
  bowl. Gradually stir hot pumpkin mixture into egg yolk mixture.
  
  Pour pumpkin custard into 8x8x2-inch glass baking dish; cover with
  foil. Place dish in 13x9x2-inch baking pan. Fill baking pan with
  enough hot water to come halfway up sides of dish. Bake until custard
  is set in center, about 1 hour 15 minutes. Cool completely. Cover and
  chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep
  chilled.)
  
  For profiteroles:
  
  Preheat oven to 425°F. Line 2 large rimmed baking sheets with
  parchment paper. Bring 1/2 cup water, milk, butter, sugar, and salt
  to boil in heavy large saucepan. Stir in flour; cook over medium-high
  heat, stirring vigorously, until dough is smooth and pulls away from
  sides of pan, about 1 minute. Transfer hot mixture to standing mixer.
  Beat dough with paddle attachment at medium speed until slightly
  cool, about 3 minutes. Add 3 eggs, 1 at a time, beating until blended
  after each addition. Beat in egg yolk until blended.
  
  Spoon 16 mounds of batter about the size of large eggs onto prepared
  sheets, spacing about 2 inches apart. Beat remaining egg in small bowl
  to blend. Brush tops of profiteroles lightly with beaten egg. Bake 15
  minutes. Reduce oven to 375°F. Continue baking until puffed and dark
  golden brown, about 30 minutes longer. Transfer to rack to cool
  completely. (Can be made 1 week ahead. Store in airtight container in
  freezer. Remove from freezer a few hours before continuing.)
  
  Rewarm caramel sauce. Using serrated knife, slice profiteroles
  horizontally in half. Spoon rounded 1/3 cup filling into bottom half
  of each profiterole. Cover with top halves. Drizzle with sauce. Spoon
  dollop of whipped cream atop profiteroles. Sprinkle with chopped
  pecans and serve.
  
  Test-kitchen tip: Don't have a standing mixer with a paddle
  attachment? Use a handheld mixer instead.
  
  Makes 16 servings.
  
  FROM: Bon Appétit, November 2004
  
  MM Format by Dave Drum - 25 November 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... Gross National Product: <n> a rooburger with pineapple and beetroot!

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

--- Platinum Xpress/Win/WINServer v3.0pr5a
 * Origin: BBS Networks @ www.bbsnets.com 808-839-6036 (1:10/345)