Text 16554, 110 rader
Skriven 2008-11-18 00:13:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Hot sauces
==================
 -=> On 11-16-08  23:24,  Carol Shenkenberger <=-
 -=> spoke to Dave Drum about Re: Congee/Juk! <=-

 > Huh? Who Flung Foo rooster sauce isn't hot. No more so than Heinz Tabasco
 > Catsup. Mild heat - and could use more garlic.

 CS> Grin, I do not have the same brand.  It's got a rooster on it though! 
 CS> It's significantly hotter than Heinz tobasco catsup.  It may be hot
 CS> enough to suit a chilehead?

Bear in mind who you are talking with:-}}  At the picnic at our house
two years ago, we made a version of Chef Paul's "VERY hot sauce for
beef" using the full strength recipe.  It was too hot for Gail and I,
and we usually make a toned down version for ourselves.  Dave, Dave and
Michael tasted it and pronounced it as having no heat at all.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: T's Banana Cream Pie
 Categories: Pie, Dessert, Fruit
      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 425øF. Line pastry with double thickness of foil.
  Fill with dried beans. Bake at 425øF 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
  Cyberealm BBS Watertown NY 315-786-1120
  From: Vern Wall                       Date: 05-11-97
  Cooking
 
MMMMM
 


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