Text 15636, 99 rader
Skriven 2008-10-27 15:32:08 av Michael Loo (1:18/200.0)
  Kommentar till text 15540 av Nancy Backus (1:3634/12.0)
Ärende: corporations 125
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 NB> Very good wonder and very good question.  I'm with you on both.  And
 NB> for those that are allergic to the gelatin, there are tablet
 NB> formulations, although those are even more likely to have the other
 NB> ingredients as binders...  There's probably nothing that EVERYbody
 NB> would be safe with, allergies being what they are...  but it would be
 NB> nice if there were at least some workable, well-thought-out options...

But alas, lactose and cornstarch are cheap.

 NB> There's a memorable story I sometimes
 NB> tell of a time when we were in college.  We had a friend who prided
 NB> himself on his capacity, particularly in drinking beer.  So he thought
 NB> it fun to match with others whom he thought he could easily out-drink.
 NB> One evening, he challenged Richard and another friend, and the four of
 NB> us went over to the RITskellar (campus drinking spot), I as the sober
 NB> observer, my distaste for beer being by this time well-known.  They
 NB> were drinking pitchers, and did indeed manage to consume quite a few. 

Techies and beer. A dangerous combination.

One of my friends (at least, he was a friend until he threatened me
over his girlfriend - in whom I had a purely friendly interest) was
performing in Japan, and he entered a friendly challenge with a
bunch of local businessmen in a bar in Tokyo: I am not sure whether
he took one drink for each round they did, or one drink for each
drink they did; but anyhow, sooner or later, the Japanese businessmen
were looking at him with admiration and fear. This guy looks like a
Sumo - 300 lb of pure muscle, about 5 and half feet tall. But the
sounds that come out of his violin are remarkably sweet.

 NB> Even when I'm drinking my single malts, I stop well before the
 NB> floor... but I'd guess you'd probably have a larger capacity than I
 NB> there, too. 

And only once this millennium have I gotten to the floor stage -
but luckily I was visiting a Royal Ambassador suite and had a
comfy chair to stagger to. I'd only (only) had a bottle and half
of wine, but I was jet-lagged, having traveled 15000 miles that
week.

=

 ML> I also hear tell that they've been cited as one of the best
 ML> places to work. Probably they've managed to keep all this up
 NB> True... for at least the last 10 years in a row, and #1 for at some of
 NB> those years.  And they try to be in the forefront for ecology, charity
 NB> and encouraging scholarship.

Good on 'em. 

 NB> corporate chains?  :)   My hope is that, as they contine to expand,
 NB> they don't forget what has made them good, and that they continue to
 NB> resist the temptations to take after the "big guys".

Indeed. So far so good, at least with the one in Virginia, which is
the envy of all those who are not within a viable drive (most people,
given gas prices).

Title: Rich Custard - {Tocino De Cielo}
Categories: Dessert, Spanish
Yield: 8 Servings

2 1/4 c Sugar
3/4 c Water; plus
2 tb Water
1/4 Lemon - peel only
15 Egg yolks
1 whole Egg
1/2 c Sugar; for caramelizing

Heat 1/2 c sugar in a saucepan until it thickens and turn light brown.

Line a 10-inch ring mold with the caramel.

Heat 2 1/2 c sugar with water and lemon peel in a saucepan over
a slow fire. Simmer 30 min. Test frequently by dipping a tablespoon
in the syrup and holding it vertically over the pan. Wait for
the last drop: the syrup is done as soon as a thin, short thread
forms at the end of the last drop.

Remove from fire and let cool to room temperature. In a large bowl,
mix the yolks and the egg just enough to blend (do not beat).
Continuing to stir eggs, gradually pour in the cooled syrup. Strain
the mixture. Put the caramelized mold on top of a plate in a pan of
water which is hot but not boiling. (The purpose of the plate is to
keep the mold from touching the hot bottom surface.) Add water to
one-third the height of the mold. Pour in the custard, remove any
foam, cover as hermetically as possible, and cook over a slow fire
for about 1 hr. From time to time, remove lid to take off any foam
that has formed. Serve unmolded and slightly chilled.

Source: THE SPANISH COOKBOOK by Barbara Norman



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