Text 8556, 100 rader
Skriven 2006-12-07 21:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: CHLORINE  61206
=======================
 -=> Quoting Glen Jamieson to Dave Drum <=-

 GJ> I would have thought that, but have found that the usual electric jug,
 GJ> which brings the water just to the boil then switches off, mainly
 GJ> serves to just drive enough chlorine out of solution to make an
 GJ> unpleasant smell when combined with the tea.  If the water is then
 GJ> allowed to stand for a few minutes and re-boiled, the chlorine smell
 GJ> is dissipated.

Thanks for the tip. I shall try that.

 GJ> However, it is easier to just fill the jug from the
 GJ> hot water system.

And die a horrible, lingering death from copper poisoning. <G>

I found a new word for soursop and a fancy way to do pineapple:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pineapple "Lasagna" Lasagna De Pina
 Categories: Native, Latin amer, Cheese, Fruit, Desserts
      Yield: 4 Servings
 
           FOR GUANABANA CREAM:
      1    Fresh pineapple, peeled and
           Cut in half lengthwise
      6 oz Cream cheese, at room
           Temperature
      6 oz Guanabana puree
    1/4 c  Chilled heavy cream
    1/4 c  Diced ripe mango
           FOR STRAWBERRY SAUCE:
      3 oz Strawberries, chopped
      7 tb Sugar
           FOR ASSEMBLY:
    1/4 c  Sugar
 
  These layered desserts are a pure flight of fancy. Inspired by the
  Italian dish lasagna, they use a traditional Peruvian fruit and cheese
  combo and add the very French technique of bruleeing sugar to create a
  brittle caramel. Villaran tops them with a caramel crown for a
  dramatic presentation, but they are just as delicious with nothing
  more than a drizzle of strawberry sauce.
  
  Make guanabana cream: Stand one half of pineapple upright. Position a
  large sharp knife at top of pineapple, at outer edge of core, and
  slice downward to cut pineapple into two pieces. Set aside piece that
  does not contain core for assembly of dish, and cut core out of other
  section. Repeat with the other half of pineapple. Dice enough of
  cored sections to produce 1/4 cup diced pineapple.
  
  Puree cream cheese and guanabana in a food processor until very
  smooth, then transfer mixture to a large bowl. Beat heavy cream in a
  chilled bowl with whisk until it just holds soft peaks. Fold whipped
  cream, mango, and diced pineapple into cream cheese mixture and
  refrigerate for at least 2 hours.
  
  Make guanabana cream: Place strawberries in a food processor or
  blender and sprinkle with sugar. Let stand for 10 minutes, then
  process until smooth. Strain and refrigerate until ready to serve.
  
  Assemble dish: Preheat broiler. Starting with wider sides, cut 6 thin
  slices from each half of reserved pineapple using a mandolin or sharp
  knife, for a total of 12 slices. Trim slices so they are evenly
  rectangular, lay on a greased baking sheet, and sprinkle with sugar.
  Broil until sugar melts and browns, about 10 minutes.
  
  To assemble one "lasagna": Lay 1 slice of pineapple, sugar side up,
  on a plate. Spread with guanabana cream, then top with another slice
  of pineapple, sugar side up, and more guanabana cream. Finish with a
  third slice of pineapple, sugar side up. Repeat to form 3 more
  "lasagnas." Decorate with strawberry sauce and serve.
  
  Chef Villaran Shares His Tips:
  
  Guanabana, also called soursop, is a white-fleshed fruit. Its puree is
  sold frozen at Latin markets.
  
  If you have a creme brulee torch, you can use that instead of broiling
  the pineapple slices. At Andina, Villaran quickly sprinkles each slice
  with sugar and torches it as he stacks the "lasagna."
  
  Recipe by: Emmanuel Piqueras Villaran, Andina restaurant
  Source: EpicuriousJune 2004
  From: Mignonne
 
MMMMM

Cheers

Jim, in Yellowknife




... I expected Don Ho and the Royal Hawaiian Mounted Polynesians
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