Text 17351, 119 rader
Skriven 2008-12-04 15:43:04 av Michael Loo (1:18/200.0)
  Kommentar till text 17184 av Nancy Backus (1:3634/12.0)
Ärende: apples and guitars 318
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 NB> Oh, I know.  But the price of pure juice can be double or more that of
 NB> the 100% juice that has apple in it.

Supply and demand and the ease of squeezing big fruits as
opposed to berries. I wonder why they don't use watermelon
juice, by the way - the things grow like weeds, produce
plenty of sugar, and don't taste too bad (a little like
cucumber, but not aggressively so).

 ML> If the single juices are available at whatever cost, can't you
 ML> mix your own mixes? Say 3 parts cranberry, 2 parts blueberry
 ML> with a shot or two of sugar syrup or Splenda per glass?
 NB> Well, I'd skip the sugar syrup and certainly the Splenda...  maybe a
 NB> part of grape or pear for sweetening if needed.

You could use fructose, as the health food people suggested when
I was in school; now there's this big thing about HFCS being bad
for you, but fructose is fructose, no?

 NB> There are other foods to which sensitivities are milder, and those I
 NB> eat cautiously...

Indeed. There are many foods that my body deals with in a
suboptimal way, but I eat them anyhow (not, usually, unless I
have a date that night, cautiously).

=

 ML> a limited release thing, so I never heard it, which is the case with
 ML> 90% of the recordings I've been on).
 NB> Hmmm... and none of your friends got the recording to play it for you,
 NB> even years later..?  ;)

Nup. When I started playing professionally, I refused to listen
to me after the fact. The first time I ever heard anything I'd
performed, I was in a music store and the classical station had
some wretched piece on, and I thought, h'm, I gave the premiere
of that piece ... and it was the very performance, as the radio
announced afterward.
  
 NB> Of course, perhaps it's just as well in some cases...?  :)

Most of the time!

 ML> It wasn't solely their fault, just mostly. The conductor (we call
 ML> him Mr. Silicon at times) was pretty unclear as well, and at the
 ML> show the fiddles were extra vigilant, tending not to pay attention
 ML> to ambiguous cues and so on.
 NB> I remember one very memorable RPO concert, in which the conductor (and
 NB> I don't remember now who) gave a bad miscue near the end of a major
 NB> piece, and it literally fell apart.

Ah, yes, another semiconductor.

   He stilled the half-hearted
 NB> applause at the end, apologized for his miscue and totally absolved the
 NB> orchestra, then proceded to redo that last bit properly... to
 NB> resounding applause.  Quite the lesson.   :) 

But a forthright one, and honesty is the best policy.

Coconut pineapple cake
cat: dessert
servings: 6

2 1/4 c flour
1 2/3 c sugar
3 1/2 ts baking powder
1 ts salt
2/3 c shortening
1 1/4 c milk
1 ts coconut extract
5 egg whites
h - pineapple filling
1 c sugar
4 Tb cornstarch
8.25 oz cn crushed pineapple in juice
1/2 ts coconut extract
1 Tb butter
h - boiled frosting
1/2 c sugar
1/4 c light corn syrup
2 Tb water
3 egg whites
1 ts vanilla x
h - garnish
toasted coconut

Oven at 350F.

Grease and flour 2 round cake pans.

Beat all cake ingredients except egg whites on low for
30 sec, scraping bowl constantly. Beat on high for 2 min,
scraping bowl occasionally. Beat in egg whites on high
for 2 min. Pour into prepared pans. Bake until cakes
test done, 30-35 min. Remove and cool in pans for 10 min.
Turn out onto wire racks to cool completely.

For the filling: combine sugar and cornstarch; add
pineapple and juice and cook over medium heat until
thick, stirring constantly. Stir in extract and butter.

For the frosting: Boil together sugar, corn syrup, and
water to 242F (firm ball stage). Meanwhile, beat egg
whites to stiff peaks. Pour hot syrup very slowly into
egg whites, beating constantly on medium speed. Add
vanilla. Beat on high until stiff peaks form.

Put one cake layer on a serving plate. Fill with pineapple
filling. Top with second cake layer. Frost with boiled
frosting and sprinkle with toasted coconut.

Ebony magazine, 4-2006

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