Text 17350, 127 rader
Skriven 2008-12-04 15:27:02 av Michael Loo (1:18/200.0)
  Kommentar till text 17177 av Dave Sacerdote (1:123/140)
Ärende: an Echo...o...o... 317
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 DS> Lynn and Maryanne both prefer white meat and so when I roast a turkey
 DS> they gets what they likes and I have the dark meat all to myself.
 DS> I just take care to roast or smoke it slowly, so the breast is at
 DS> least edible (if not particularly flavorful IMO.)

Thought of doing as the French do with ducks and cook the
breast and the legs separately, often in different ways?

 DS> So I bought 3 18-pounders for less than six 
 DS> bucks each and stashed them in the freezer for later.

As you say below, well played.

 ML> fed him some pork cracklings off a butt roast that
 ML> we had bought together, and he thought they were beef.
 DS> Don't be too harsh on him for that at least; I have seen Gordon
 DS> Ramsay blind feeding culinary professionals beef, pork, veal, and
 DS> chicken, with the "pro cooks" unable to correctly identify the
 DS> meat.

And there are the studies that showed that many conn-o-sewers
can't tell the difference between red and white wine, often
mistaking one for the other when the red is chilled and the
white served at room temp.

For me, sometimes mild lamb can - if cooked in sauce - be
mistakable for gamy grass-fed beef, but pork for beef,
I can't imagine it.

= =

 ML> I told him his poop would smell like salami tomorrow.
 DS> I say!  Well played, sir!

My cruelties are relatively gentle these days; sometimes this is
only as the result of forethought and forbearance on my part.
A certain beautiful person of my acquaintance, whom I have every
reason to ruin the life of, has her Ph.D. orals next week, and
I could have messed her head up bigtime by going off on her in
public yesterday. But I forbore.

 DS> Did he lie awake all night wondering if this was true, and worrying
 DS> about it?  Because if so, that would have been A Win Of Epic 
 DS> Proportions, as the young folks say.

I'm not sure. I can tell you that he did not inquire further
and more importantly did not pound on my door later on with the
news that his poop did or did not smell like salami. I was a
little apprehensive that he would do so and inform me that I
was wrong, it smelled like Lebanon bologna instead.

 -=> Dave Sacerdote said to Dave Drum <=-

 RH> So why get rid of them? An ugly color is no reason to ditch 
 RH> a perfectly good oven.
 DD>  Harvest Gold is not necessarily an ugly colour. 
 DS> I agree.

I actually think the copper is the nicest of the ugly colors,
with harvest gold and avocado behind.

 DS> I'm not a big fan of the copper or the avocado, either - nor the
 DS> hideous burnt orange that was popular around the same time.  But
 DS> I'm partial to yellows in the kitchen and "harvest gold" is easy
 DS> on the eyes. 

May be a function of the badness of my eyes, but I don't see
it as being easy.

 DS> Nowadays, the glassy whites that were popular in the '90's are
 DS> starting to go out of style and everyone is looking for stainless
 DS> steel and black.  Twenty years from now, It'll all look as quaint
 DS> as a 70's kitchen looks to us today.

Does it matter? I'm thinking that what pleases the eye today
should please the eye ten years from now. I'm not talking about
schemes that might temporarily titillate, like Candy Store Stripes
or Starbuck green and black, but ones that have more abiding value.
I can't see anything wrong with black black all the time.

Brown sugar pound cake
cat: dessert
yield: 1

3/4 c butter
3/4 c shortening
1 c sugar
2 c firmly packed light brown sugar
2 ts vanilla
6 eggs
3 1/3 c cake flour
1/2 ts baking powder
1/2 ts salt
1 c evaporated milk
1 c flaked coconut
1 c chopped nuts
h - topping
powdered sugar
h - glaze
1/3 c butter
1 c firmly packed light brown sugar
1/4 c evaporated milk
1 ts vanilla

Cream butter and shortening; gradually add sugars,
beating until light. Blend in vanilla. Add eggs
one at a time, beating well after each addition.
Sift flour with baking powder and salt. Add to
creamed mixture alternately with evaporated milk.
beginning and ending with flour. Mix well. Fold
in coconut and nuts. Pour into well-greased and
floured 10" tube pan. Bake at 325F until cake
tests done, about 95 min.

For optional glaze: melt butter over medium heat in
saucepan; blend in sugar. Add milk; bring to full
boil and boil 2 min. Cool. Add vanilla and beat
to spreading consistency.

Dust cake with powdered sugar or glaze with glaze.

Ebony magazine, 4-2006

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