Text 8605, 109 rader
Skriven 2006-12-08 18:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: packaged foods 648
==========================
 DS> The plantains that Sacerdote served had a sweetness to them, but
 DS> also a starchyness not found in ripe banana.

I've had plantains that were sticky sweet and acidy,
not at all starchy - but it is true the ones we get
here tend to be quite starchy even when ripe.

 The Cuban place
 DS> serves plantains that are much like the ones Dave made up

Those are pretty much the norm; I don't think it's
a huge stretch to call them "like a banana" though.

 DS> second type are fried green ones -- more crisp and not too much
 DS> flavor.

Now these are nowhere like a banana. For one thing,
a green banana is much grosser than a green plantain.

 ML> Do it at minimum heat for several hours (under about 3 will yield
 ML> a majorly rare roast, over 6 a medium one as the temperature in
 ML> the center approaches 150F; if you insist on a dark crusty outside,
 ML> broil, torch, or sear it beforehand (or afterward).
 DS> Minimum heat in the electric smoker is 150 degrees.   Sounds kinda
 DS> hard to get meat to cook to 150+ that way:-}}

Quite easy to get it to 150F - just leave it there for a long
time; impossible to get it to 151F, unless you light a fire
under it!

 DS> Not sure -- I've had alligator once.  That was in Florida when I
 DS> went down a few years back.   When I was growing up in Florida, you
 DS> could not buy alligator since they were protected species.

Now they're worried about alligators eating people more
than people eating alligators.

 DS> Title: Bayou Seafood Hors D'oeuvres
 DS> I do wonder at the "OR" in many recipes we have collected.   This
 DS> might be a reasonable recipe with either crab or tuna -- but not
 DS> anywhere close to the same thing.

I can sort of taste both in my head - I agree that they
would not be too similar, but then canned crabmeat is
perhaps not more different from tuna than it is from
real crabmeat.

Here's a recipe with two ORs, one with no effect and the
other with a possible effect.

                    *  Exported from  MasterCook II  *

                     Chocolate Almond Steamed Pudding

Recipe By     : 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Serving Size  : 12   Preparation Time :3:30
Categories    : Chocolate

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  C             Blanched Almonds -- coarsely chopped
     1/2  C             Blanched Almonds -- slice
   1      C (+ 2 Tbs)   Sugar
   1      Stick         Unsalted Butter
     1/2  Tsp           Almond Extract
   3      Tbsp          Chocolate-Flavored Liqueur Or Brandy
   3      Tbsp          Amaretto Or Other Almond-Flavored Liqueur
     1/2  Tsp           Salt
   1      tsp           Instant Expresso Powder
     1/2  C             Unsweetened Cocoa Powder, Dutch -- firmly packed
   3      1-Oz          Semisweet Chocolate Squares -- melted
   4                    Eggs
   1 3/4  C             Cake Flour
   1      tbsp          Baking Powder
   1      C             Half And Half
                        Chocolate Sauce

1. Preheat oven to 325°F. Spread out chopped and sliced almonds on a large
baking sheet, keeping them separate. Bake 5 mins, or until lightly
toasted. Butter two 1-qt pudding molds and dust each with 1 Tbs sugar. Set
a rack on the bottom of a large pot, fill pot with water, and bring to a
simmer.
2. Meanwhile, in a large bowl, beat butter and remaining 1 cup sugar with
an electric mixer on medium until light and fluffy, 1 to 2 mins. Add
almond extract, chocolate liqueur, amaretto, salt, expresso, powder,
cocoa, and melted chocolate. Beat until well blended. Add eggs, one at a
time, beating well after each addition. Sift together cake flour and
baking powder and add to chocolate mixture alternately with half-and-half,
beating only enough to combine. Stir on chopped almonds.
3. Divide mixture evenly between 2 prepared molds; each should be about
3/4 full. Place a round of buttered wax paper on top of each mold. Place
lids on molds and lower onto rack in pot of simmering water. Water should
reach 2/3 of the way up the sides of molds. Cover pot and steam over low
heat 3 hours, adding more water to pot if necessary.
4. Remove molds from pot and let stand 10 mins before unmolding. Cut into
slices to serve. Serve hot, topped with All-Purpose Chocolate Sauce and
sprinkle with sliced almonds.

NOTES : This recipe for steamed pudding is different; you can prepare it
       in advance, keep it refrigerated, and reheat it in simmering water
       an hour before serving.

Dan Klepach

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