Text 15052, 73 rader
Skriven 2008-10-14 14:41:10 av Michael Loo (1:18/200.0)
  Kommentar till text 14960 av Sean Dennis (1:18/200)
Ärende: digestive and other 53
==============================
 SD> At least you have the good one.  Did you say your old one was
 SD> overheating? 

Yep, to the point that if I put my hand on the underside
near the power connection, it would hurt immediately.

 ML> I favor the ones made by Perrigo, one of the larger generic
 ML> manufacturers in this country.
 SD> I do believe that Perrigo makes the Wal-Mart pills.

Figures. I need to get another box today, if Jonathan
ever wakes up to get me to the store.

 ML> It's the goaty aspect of goat products that bother me most,
 ML> but they do grep me to some degree.
 SD> I've not had anything goat-produced in a long time, so I 
 SD> can't tell the goatiness right away.

You'd tell immediately from a lot of them, believe me.

 SD> Here's something goaty that looks good:
 SD> Title: Leg of Baby Goat, Portuguese Style

Baby goat is quite mild-tasting. More mature goat
is more mature-tasting, and one might not be quite
so enthusiastic about that.

Parmesan crisps with goat cheese
cat: celebrity, starter
yield: 16

h - for the crisps
1 c finely grated Parmigiano Reggiano
- from a moist piece of cheese
h - for the mousse
6 oz fresh goat cheese
4 to 6 Tb heavy cream
1 Tb minced Italian parsley
Kosher salt
fresh ground pepper
1 clean egg carton

Parmigiano Reggiano crisps with Laura Chenel
goat cheese mousse

Oven at 325F.

Line a baking sheet with Silpat or use a nonstick sheet.
Use a 2 1/2" ring mold to mold tablespoonsful of cheese
into rounds on the sheet, leaving 1" between. Use your
fingers to smooth cheese to a uniform layer. Make 8
rounds. Bake for 8-10 min to a rich golden brown. Let
sit for a minute to firm; then remove quickly with a
spatula and press each gently into a hollow of the egg
carton to make a tulip shape. Let cool a few minutes.
Remove and set aside. Repeat to make 8 more crisps.

For the mousse: process cheese; pour 4 Tb cream through
the feed tube; use more if the cheese is dry. Add
parsley, salt, and pepper and process just to combine.
Correct seasoning. Refrigerate for up to 3 days. Let
sit at room temperature for 30 min before assembly.

To assemble: Using a pastry bag fitted with a medium
star tip, pipe 2 to 3 ts of mousse into each crisp.

Thomas Keller


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