Text 12596, 101 rader
Skriven 2008-08-24 07:42:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: Mexican food
========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 BF> the restaurants serve "taco's, burritos, and a few enchilada's."
 BF> Period.  There is very little incentive to learn about Mexican
 BF> 'dishes' because there are damn few on the menu

 JW> Yep. Imagine an American restaurant in Paris selling only
 JW> hamburgers, cheeseburgers, hot dogs and chili dogs.

 DD> McDonald's???

 JW> And six others like them. And the French might then assume that was
 JW> all there was to American cuisine.

The Frogs, in their heart of hearts know better. But, you'll likely never get
them to admit it. NOt en masse, at least.

I remember when I mailed Ian a pound of my chilli spice and the mail lady for
his village inquired as to what was in the package (the aroma had escaped into
the atmosphere). She was amazed that it was a spice mix from an American. And
even more amazed when Ian gave her a sample of the chilli he made from it. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Dulce De Leche Bars
 Categories: Cookies, Latino, Chocolate
      Yield: 24 servings
 
MMMMM----------------------SHORTBREAD CRUST---------------------------
    1/4 lb Unsalted butter; softened
    1/3 c  Packed light brown sugar
    1/2 ts Pure vanilla extract
    1/2 ts Salt
      1 c  All-purpose flour

MMMMM------------------CHOCOLATE DULCE DE LECHE-----------------------
      1 c  Heavy cream
      1 c  Dulce de leche
      4 lg Egg yolks
      5 oz 60%-cacao bittersweet
           - chocolate; fine chopped
 
  Fudgy cookies go Latin with an infusion of dulce de leche,
  a sweet milk caramel similar to cajeta and arequipe. These
  cool treats are happily portable on their crisp shortbread
  crusts.
  
  Make shortbread crust: Preheat oven to 375°F with rack in
  middle. Butter a shallow 9- to 9 1/2-inch square baking pan
  (1 to 1 1/2 inches deep). Line bottom and 2 sides with
  parchment paper, leaving an overhang. Butter parchment.
  
  Blend together butter, brown sugar, vanilla, and salt in
  a bowl with a fork. Sift in flour and blend with fork until
  a soft dough forms.
  
  Spread dough evenly in baking pan using an offset spatula or
  back of a spoon, then prick all over with fork.
  
  Bake until golden, 15 to 20 minutes, then cool completely in
  pan on a rack, about 30 minutes.
  
  Make chocolate dulce de leche: Bring cream and dulce de leche
  to a simmer in a small heavy sauce pan, stirring with a wooden
  spoon until dulce de leche has dissolved.
  
  Whisk together yolks in a bowl, then slowly whisk in hot
  cream mixture.
  
  Return to pan and cook over medium heat, stirring constantly,
  until pan is visible in tracks of spoon and mixture registers
  170°F on an instant-read thermometer. Remove from heat and
  whisk in chocolate until melted.
  
  Make bars: Pour chocolate mixture over cooled shortbread and
  chill, uncovered, until cold and set, about 2 hours.
  
  Run a small knife around edges to loosen, then transfer to
  a cutting board using parchment.
  
  Cut with a hot clean knife (dip in hot water and wipe clean
  between cuts) into 24 bars. Chill until ready to serve.
  
  Cooks' note: Chocolate dulce de leche bars can be chilled
  in an airtight container up to 1 day.
  
  by Shelley Wiseman
  
  Gourmet | July 2008
  
  Makes 24 bars
  
  Meal Master Format by Dave Drum - 19 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "All day and every day making tomorrow look like yesterday!" -Reg
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