Text 19851, 107 rader
Skriven 2009-01-19 06:51:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Chain Restaurants
=============================
-=> Dale Shipp wrote to Jim Weller <=-

 JW> ask a cab driver where he goes for breaks.

 DS> You can bet that they would not frequent bad dives.

 JW> Up to a point; sometimes location or speed of service is also
 JW> critical.

 DS> There is legend about looking for a restaurant where the truck drivers
 DS> are parked.   It may be more related to being able to park their rig
 DS> than the quality of the food.

It's really both. A truck stop with crappy food won't do much business. OTOH,
truck drivers (I were one) get tired of truck stop cuisine which is much of a
sameness across the country, and we look for outlot restaurants in shopping
malls, etc. where there is room to park a big e-flat diesel rig and be able to
get in and out without running over curbs and little cars.

Even a Carlos O'Kelley's nuke-em-back-to-life Mexican "Grill" can be a welcome
change of pace after a week of SysCo CFS, roast beef Manhattans, etc. down the
truck stop(s).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Truffles
 Categories: Desserts, Booze, Candy, Chocolate
      Yield: 33 servings
 
     10 oz Bittersweet chocolate;
           - chopped fine
      3 tb Unsalted butter
    1/2 c  Heavy cream
      1 tb Light corn syrup
    1/4 c  Brandy

MMMMM-------------------------TO FINISH------------------------------
    1/2 c  Dutch process cocoa powder,
           - fine chopped nuts, and/or
           - toasted coconut, to coat
           - truffles
      8 oz Semisweet or bittersweet
           - chocolate, chopped fine
 
  Recipe courtesy Alton Brown, 2004
  
  Place the 10 ounces of chocolate and butter in a med size
  glass mixing bowl. Microwave for 30 seconds. Remove and
  stir, and repeat this process 1 more time. Set aside.
  
  Heat the heavy cream and corn syrup in a small saucepan
  over medium heat until simmering. Remove from the heat and
  pour the mixture over the melted chocolate mixture; let
  stand for 2 minutes. Using a rubber spatula, stir gently,
  starting in the middle of bowl and working in concentric
  circles until all chocolate is melted and mixture is smooth
  and creamy. Gently stir in the brandy. Pour the mixture into
  an 8 by 8-inch glass baking dish and place in the refrigerator
  for 1 hour.
  
  Using a melon baller, scoop chocolate onto a sheet pan lined
  with parchment paper and return to the refrigerator for 30
  minutes.
  
  Place the cocoa powder, nuts, and/or toasted coconut each in
  its own pie pan and set aside.
  
  In the meantime, place the 8 ounces of chocolate into a med
  mixing bowl which is sitting on top of a heating pad lined
  bowl, with the heating pad set to medium. Depending on the
  heating pad, you may need to adjust the heat up or down.
  Stirring the chocolate occasionally, test the temperature
  of the chocolate and continue heating until it reaches 90
  to 92 degrees F; do not allow the chocolate to go above 94
  degrees F. If you do, the coating will not have a nice snap
  to it when you bite into the chocolate. Once you have reached
  the optimal temperature, adjust the heat to maintain it.
  
  Remove the truffles from the refrigerator and shape into
  balls by rolling between the palms of your hands. Use
  powder-free vinyl or latex gloves, if desired.
  
  Dip an ice cream scoop into the chocolate and turn upside
  down to remove excess chocolate. Place truffles 1 at time
  into the scoop and roll around until coated. Then place
  the truffle into the dish with either the cocoa powder,
  nuts or coconut. Move the truffle around to coat; leave
  truffle in the coating for 10 to 15 seconds before removing.
  In the meantime, continue placing the chocolate-coated
  truffles in the cocoa or other secondary coating. After
  10 to 15 seconds, remove the truffle to a parchment lined
  sheet pan. Repeat until all truffles are coated. Allow to
  set in a cool dry place for at least 1 hour; or store in
  an airtight container in the refrigerator. Truffles are
  best when served at room temperature.
  
  Recipe From Television Food Network, G.P.
  
  MM Format by Dave Drum - 04 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And all this science, I don't understand." -- Elton John
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