Text 16990, 78 rader
Skriven 2008-11-27 23:17:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: THERMOMETER  81127
==============================
 -=> On 11-27-08  10:13,  Glen Jamieson <=-
 -=> spoke to Dale Shipp about THERMOMETER  81127 <=-

 GJ> No directions with mine, just a stainless steel clip that looks as if
 GJ> it was designed to go onto the edge of a baking dish.  It was made by
 GJ> Davis and Waddell.  One interesting feature is that the dial has a red
 GJ> segment band from 65C/150F to 70C/160F, and the letters F R O T H
 GJ> arranged circumferentially, with the O on the red segment.  I could
 GJ> imagine the R standing for Rare, but I don't know what the other
 GJ> letters could represent, if anything.

I did a quick Google search, and decided that what you have is most
likely a thermometer designed to measure heat in coffee, somehow
associated with "frothing" for cappuccino.

Take a look at http://tinyurl.com/froth-therm
and let me know if that is what you have?

The one that we use as an instant read thermometer for roasts looks like
this one: http://tinyurl.com/meat-thermo

From the two pictures, it would seem that ours has a much thinner shank
than the frothing thermometer -- which would make it easier to insert
into a roast quickly.

The remote read thermometer that we use in our smoker, and also in oven
roasts sometimes looks like: http://tinyurl.com/remote-therm


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fig Jam
 Categories: Gift, Fruit
      Yield: 1 batch
 
      2 lb Dried figs
  1 1/2 lb Sugar (or to taste)
     25    -fluid ounces water
           Juice of 1/2 lemon
      1 ts Ground aniseed
      3 tb Pine nuts
    1/4 lb Walnuts; coarsely chopped
    1/4 ts Pulverized mastic*
 
  *The resinous gum of *Pistacia lentiscus* sold in Greek and Oriental
  stores.
  
  Chop the figs roughly.  Boil the sugar and water with the lemon juice
  for a few minutes, then add the figs and simmer gently until they are
  soft and impregnated with the syrup, which should have thickened
  enough to coat the back of a spoon.  Stir constantly to avoid
  burning.  Add the aniseed, pine nuts and walnuts, and simmer gently,
  stirring for a few minutes longer. Remove from the heat and stir the
  mastic in very thoroughly.  (To be properly pulverized, it must have
  been pounded with sugar.)  Pour into clean, warmed glass jars and
  close as usual.
  
  The authors note that this recipe is from Claudia Roden's A Book of
  Middle Eastern Food.  They say that this jam can be eaten with bread
  but more often it is served on its own with tea or coffee or as a
  dessert with thick cream.  They also suggest serving it with
  Mascharpone and also suggest looking for the Turkish sun-dried figs.
  
  from Edible Gifts
  by Claire Clifton and Martina Nicolls
  typed by Tiffany Hall-Graham
  From: Tiffany Hall-Graham             Date: 03-05-95
  Cooking Ä
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:28:54, 27 Nov 2007
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