Text 17700, 77 rader
Skriven 2008-12-11 21:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: things 352
==================
 -> Nah, he went big time with his technicolor dreamcoat.
 RH> That was before he went nose to nose with that dry well...not to
 RH> mention nose to tail with that slave-trader's camel.

"pit," I'd call it. I can't imagine going nose-to-tail with
anyone's camel.

 ->  RH> I can understand the impulse; even chicken liver stinks up the
 RH> house.
 -> I kind of like the smell.
 RH> Me too, sometimes.

It's not an intrinsically nasty smell: just very, er, organic.
Depends on one's childhood associations, Mr. Proust might say.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Orange Madeleines
 Categories: Cookies, Lat, Giraud, French
      Yield: 8 Servings

      1 c  Blanched almonds
  1 3/4 c  Powdered sugar
    3/4 c  Flour
    1/2 ts Baking powder
      1 c  (2 sticks) butter
      1    Vanilla bean
      1 c  (7 to 8) egg whites
      2 tb Lavender or other honey
           Zest of 1 orange
           Nonstick cooking spray

  Active Work Time: 20 minutes Total Preparation Time: 2 1/2 hours

  One recent sunny Sunday, we went to Alain Giraud's Los Angeles home
  for a Big Aioli.

  Giraud, born in Paris, raised in the South of France, is the chef of
  Lavande in Santa Monica, former chef of Citrus in Los Angeles and the
  veteran of several two-star restaurants in France.

  * Process almonds in food processor until coarsely chopped to make
  3/4 cup. Do not over-process or paste will form. Combine almonds,
  powdered sugar, flour and baking powder in bowl.

  * Put butter in saucepan. Split vanilla bean lengthwise and scrape
  seeds onto butter and add pods. Cook over medium-high heat until
  golden brown, about 10 minutes. Set aside.

  * Add egg whites to dry ingredients and mix well. Remove vanilla bean
  pods from butter and stir butter into batter. Add honey and zest and
  mix slowly. Chill at least 2 hours.

  * Spray 16 nonstick shell-shaped madeleine cookie molds with nonstick
  cooking spray. Pipe mixture into each mold almost but not quite to
  top of mold.

  * Bake at 350 degrees about 10 minutes. Do not brown. Let rest 1
  minute, then unmold. Store madeleines covered without touching or
  they will stick together.

  See: The Big Aioli

  36 madeleines. Each madeleine: 107 calories; 68 mg sodium; 14 mg
  cholesterol; 7 grams fat; 9 grams carbohydrates; 2 grams protein;
     0.10    gram fiber.

  MM format by Manny Rothstein, 3/13/99.

  "Aioli: The Big One", By MICHELLE HUNEVEN, Special to The L A Times,
  Wednesday, January 20, 1999

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)