Text 11861, 134 rader
Skriven 2008-08-11 08:29:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: 737
===============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I didn't try either of these as I really don't care for oil of
 DD> bergamot. I suppose I would never be a successful Brit.

 ML> The teeth are right, though. (I should talk - seen mine lately?)

You have one missing - AFAICS. Even if it is right up front. I, OTOH, am
working on doing a George "Gabby" Hayes impression. As soon as I get Social
Security straightened out - they claim I made too much "outside" money last
year and they want U$1300 of their pension money back. Which is pretty much the
$$$ for my dentures. And Medicare has dental care only if you break your face
in an accident.   Bv(=

 ML> Jahrgangschokolade 2006
 DD> Much too bitter and astringent for me to enjoy.

 ML> Bitter, yes. But no more than black coffee. Astringent, I
 ML> disagree. Maybe your tolerance for pucker is lower than mine.

Probably - as I enjoy black, bitter (but rich tasting) coffee.

 ML> There were also the Noi Sirius Icelandic stuff and the two
 ML> Art Bars for which quick tasting notes were posted from Dave's.
 DD> The Icelandic was my favourite of all the chocolates available for
 DD> sampling - and I think I sampled all that were there.

 ML> It was only a 53, so not particularly bitter: I think it
 ML> might be classified as a semisweet (I don't recall what
 ML> it claimed to be). Quite agreeable - and only $9 a pound
 ML> at Whole Foods. I bet you can't get too many things at
 ML> Whole Foods for that price. The Vosges were something
 ML> like $40 a pound, the Leysieffers not much less than that,
 ML> but because the dollar earlier this year was tanked against
 ML> the Euro.

Eeeeeple. Good thing I am not truly a chocoholic. I'd be pauperised. Although
at U$9/lb for the Icelandic - it is the first time that my taster has picked
the lower priced stuff in a very long time.   Bv)=

 ML> By the way, your kebabs were made and eaten on Sunday.
 ML> No sauce, though. Can you take a flyer on why? See post
 ML> 739 or so for the answer.

Probably has to do with the chooken juices clabbering the other juices. I'll go
look.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Strawberry Pie W/Whipped Cream
 Categories: Pies, Fruit, Dairy
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
      5 oz Pkg shortbread cookies
      2 tb Sugar
      2 tb Cold unsalted butter; in
           - pieces

MMMMM--------------------------FILLING-------------------------------
      2 lb (1 1/2") strawberries;
           - hulled
    3/4 c  Sugar
    1/3 c  Fresh lemon juice
      1    Envelope unflavored gelatin
           (2 1/4 tsp)
 
  Accompaniment: lightly sweetened whipped cream
  
  There is nothing like this pie. It was created by test kitchen
  director Ruth Cousineau, and if there were ever a laurel to
  rest on, this would be it. The berries are key, so look for
  local ones (those that travel least taste the best) that are
  plump, fragrant, and fully ripe, with no white shoulders. One
  of the miracles here is that the gelatin will be set just
  enough so that you can easily cut a slice, but it’s not
  bouncy.
  
  Make crust:
  
  Preheat oven to 350°F with rack in middle.
  
  Pulse cookies in a food processor to fine crumbs, then pulse
  in sugar and butter until combined. Press crumb mixture
  evenly onto bottom and up side of a 9-inch pie plate. Bake
  until golden, about 15 minutes. Transfer to a rack to cool.
  
  Prepare filling and assemble pie:
  
  Select 20 large strawberries as close to same size as possible
  and set aside. Cut remaining berries into 1/4-inch dice and
  toss with sugar and lemon juice. Let stand, stirring
  occasionally, 30 minutes. Drain berries in a sieve set into
  a large glass measuring cup. Add enough water to measure 2
  cups. Transfer liquid to a medium saucepan and reserve
  berries.
  
  Sprinkle gelatin over strawberry liquid and let soften 1 min.
  Bring to a bare simmer, stirring until gelatin has dissolved.
  Add diced berries, then transfer to a metal bowl set into an
  ice bath and stir frequently until mixture begins to mound,
  20 to 30 minutes.
  
  Spoon 1/2 cup filling into piecrust and arrange reserved whole
  berries, stem ends down, on filling. Spoon remaining filling
  over and between berries. Chill pie until filling is set, at
  least 4 hours.
  
  Cooks’ notes:
  
  Piecrust can be made 2 days ahead and kept (covered once cool)
  at room temperature.
  
  Filled pie can be chilled, loosely covered, up to 1 day.
  
  While not as dramatic as whole large berries, if you find juicy
  small berries, cut them into quarters or halves. It may take
  longer for mixture to set, but pie will taste just as good.
  
  Recipe by Ruth Cousineau
  
  June 2008 | Gourmet
  
  Serves 8
  
  Meal Master Format by Dave Drum - 14 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A pound of pluck is worth a ton of luck."  Garfield
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