Text 16954, 88 rader
Skriven 2008-11-27 10:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: to various others 273
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 -=> Jim Weller said to Carol Shenkenberger <=-

 >       Title: Mexican Pork Roast
 CS> Not bad but to me, underspiced.
 JW> I think so too. And I always take such instructions with a grain of
 JW> salt and season to taste. With a crockpot dish usually twice, once
 JW> at the beginning and again towards the end of the cooking process.

Most things are underspiced, though last night I had a jambalaya
that was underflavored but not underspiced. It's been an interesting
week of eating, and I'll write about it all in a separate post
(or two) later.

 JW> Lexi said something recently that was word for word what Neekha said
 JW> 5 years earlier. I read an apple pie recipe to her that called for
 JW> one tsp cinnamon and said, "I bet two would be better". And the kid
 JW> smiled impishly and said, "I bet three would be even better!".

You brought them up right, but you also have to let them learn
that more is not always better, just frequently.

 -=> Jim Weller said to Glen Jamieson <=-

 GJ> I refused to believe that story about aluminium being connected with
 GJ> dementia, and never stopped cooking in aluminium pans.
 JW> Before that vegetarian hippies were sure aluminum caused cancer.
 
I thought vegetarian hippies caused cancer.

 -=> Jim Weller said to Glen Jamieson <=-

 GJ> but I don't know how the rest of that peculiar scale was determined.
 JW> Mr. Fahrenheit used his own body temperature to establish 100
 JW> degrees. He must have been sick that day! The Celsius scale makes
 JW> more sense and is easier to calibrate.

And it turns out that his body temp on the day he took it
figures to about 96F, just a hair low even for a northern
European. Of course, during my own heyday, mine was a
pleasantly dyslexic 96.8.

Here's a recipe where doubling or tripling the spice would
not be in order:

Lite Eggnog Cheesecake
cat: dessert, healthy
Yield: 16 servings

Crust
2 Tb butter, melted
1 c graham cracker crumbs
2 Tb Splenda granular
Filling
3 8 oz package Neufchatel (lite) cream cheese
3 Tb all-purpose flour
1/4 c sugar
3/4 c Splenda granular
2 ts rum extract
1 1/2 c low-fat eggnog
1 lg egg
4 egg whites
1 Tb brandy
1 ts ground nutmeg

Heat oven to 350F. Combine 1 Tb butter, graham cracker
crumbs, and 2 Tb Splenda. Press into the bottom of a 9"
springform pan that is lined with parchment paper.
Bake for 10 min; cool.

Beat cream cheese with electric mixer on medium until
light and fluffy. Combine flour, sugar, and Splenda in
small bowl. Add to cream cheese with remaining ingredients
(including additional Tb of butter) and continue to beat
until smooth. Pour the batter into prepared springform
pan. Bake for 45 min. Reduce heat to 300F and continue
baking until the cake is set in the center, about 15 min
longer. Remove the cake from the oven and let cool on
wire rack. When the cake has cooled to room temperature,
refrigerate and cover overnight or until well chilled.

When ready to serve, run a sharp knife under warm water
and wipe dry. Run the warm knife around the edges of the
pan to release the sides. Remove the springform; serve.

Ebony 10/08
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