Text 12987, 149 rader
Skriven 2008-08-30 10:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: picnics and stuff 844
=============================
 CS> Possibly!  That batch had about a tablespoon of a mildish red pepper
 CS> Janis had, and some black pepper, plus the soy and much less salt than
 CS> my old type. 
 CS> I guess they were well enough as all seemed to like'em!

They were I thought a bit better tasting than the ordinary
boiled peanuts. Partly because less salty.

 > actually laughed when I saw her plate of meatballs. She left
 > one, though, and I should have thought to scarf it up rather
 > than let it go to waste.
 CS> Snicker, did it?  Or did she roll it off to Priscilla?

Not sure. That was one pampered doggie.

 >  > Boiled taro (Shenk)
 >  CS> Hehe one small error, someone turned it off then it got overcooked so
 >  CS> was sorta grey.  Ah well!  No big deal, we are all stuffed to he gills
 >  CS> just then and it got tucked in a fridge and forgotten.
 > If I'd had more energy and stomach space I'd have mashed it
 > up and made some version of fried balls.
 CS> Same here.  I dithered for a moment but was too stuffed to contemplate
 CS> it so tucked in in the fridge then never went back to it.

Probably sits there as we speak, growing fur.

 > Baggies, what are you, civilized or something?
 CS> Hehehe Yes.  But I've hand scouped with the best as you saw!

I saw you eating some that had been hand scooped by someone else!

=

 > I should have remembered that. I could make you a chicken with
 > a wine reduction that would knock your socks off. Next picnic.
 CS> Do do!  I would not be afraid to 'try it' just tend to be a little
 CS> resistive so opt for other things, but then again, I cook with Mirin
 CS> and Sake.  It's just a mental block this time.

Sherry of course isn't that different from sake in the way it cooks;
regular wine is pretty distinctive. I might start with the former
and then if you didn't react badly, proceed to the latter.

 > CS> I'm sure we all have our odd prejudices ;-)
 > Mine are growing in size and number as I age.
 CS> Mine are reducing in both as I age.

I find myself having to think about accepting things and people
that I'd have had no problem with when I was younger.

 > heartrending stories of people watching teary-eyed as the salamis
 > that they'd lovingly carried from their ancestral homes were torn
 > open and thrown into the trash.
 CS> Meamies!

Sort of on-the-spot punishment. More effective and cheaper than the
legal process: those folks will think twice about smuggling stuff in
the future.

Speaking of smuggling, and remembering my transporting the
stinkfruit to various picnics in the 1990s and maybe beyond, I
was thinking that this might go nicely with durian in it:

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

      Title: T's Banana Cream Pie
 Categories: Pies, Desserts, Fruits, Cyberealm
      Yield: 1 Pie

MMMMM------------------------PASTRY CREAM-----------------------------
      2    Tea Bags
  1 3/4 c  Milk
    1/3 c  Sugar
    1/4 c  Milk
    1/4 c  Cornstarch
      1    Egg
      4    Egg Yolks
      4 tb Unsalted Butter, cut up
    1/2 ts Vanilla

MMMMM------------------------PATE BRISEE-----------------------------
  1 1/4 c  Unbleached Flour
    1/3 c  Cake Flour
    1/2 ts Salt
    1/4 ts Baking Powder
    1/2 c  Unsalted Butter, cut up
      3 tb To 5 Ice Water

MMMMM-----------------------CREAM TOPPING----------------------------
  1 1/4 c  Heavy Cream
      1 tb Sugar
    1/2 tb Fruit-Flavored Tea, cold

MMMMM--------------------BANANA CREAM FILLING-------------------------
      5 oz Banana, pureed
     15 oz Bananas, sliced

  Pastry Cream: In a heavy medium saucepan, combine tea bags, 1 3/4 cups
  milk, and sugar. Bring to boiling, stirring to dissolve sugar. Remove
  from heat, cover and set aside.

  In a small mixing bowl, gradually stir 1/4 c milk into cornstarch to
  form a smooth paste. Add egg. Beat at medium speed until b lended.
  Add egg yolks, one at a time, beating well after each addition.

  Remove tea bags from milk mixture, squeezing out as much milk as
  possible. Gradually beat hot milk mixture into egg mixture at low
  speed. Pour into a clean saucepan. Cook, whisking constantly, over
  medium-low heat until mixture becomes extrememly thick and boils.

  Pour into a large bowl. Add 4 tb butter and vanilla. Beat at medium
  speed until smooth. Pless plastic wrap directly on surface of pastry
  cream. Cool to room temperature, about 1 hour. Refrigerate until
  thoroughly chilled, about 2 hours.

  Pate Brisee: While pastry cream is cooling, in a food provcessor
  combine flours, salt, baking powder, and 1/2 c butter. Pulse with
  quick on/off pulses until mixture resembles peas.

  With processor running, gradually add ice water until dough cleans
  sides of bowl and forms a ball. Shape dough into a disc shape. Wrap
  and refrigerate at least 30 minutes.

  On a lightly floured surface, roll pastry into a 12" circle. Fit into
  a 9: pie plate. Roll edge under and flute. Prick dough all over with
  tines of fork. Cover and refrigerate for 30 minutes.

  Preheat oven to 425F. Line pastry with double thickness of foil.
  Fill with dried beans. Bake at 425F for 15 minutes. Remove foil and
  beans. Continue baking pastry shell 5-10 minutes until lightly
  browned. Cool on rack.

  Cream Topping: Beat cream until it just begins to hold its
  shapeGradually add 1 tb sugar and 1/2 tb tea., beating to stiff
  peaks. Cover and refrigerate.

  Filling: Stir pureed banana into chilled pastry cream until blended.
  Fold in 1/2 c cream topping, then sliced bananas.

  To Assemble: Mound banana cream filling into cooled pie shell. Spread
  with remaining cream topping. Cover and refrigerate at least 2 hours.

  Source: Victoria Magazine, August 1994 Typed by Katherine Smith

MMMMM

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