Text 31972, 85 rader
Skriven 2009-12-08 10:32:50 av Michael Loo (1:18/200)
     Kommentar till en text av Nancy Backus
Ärende: terminology 488
=======================
 ML> It's lotus seeds. The similarity lies in the fact that lard
 ML> is a major ingredient of both fillings. I actually like these
 ML> the best, as the flavor is slightly nutty, as befits a seed.
 NB> OK.  Makes sense... when I was told what it was, I could well have not
 NB> fully caught the accent... bean, seed, they sound a little alike, too.
 NB> I like them both anyway... :)

It's entirely possible your informant said "lotus bean."
For all we know, he could have said "locust bean."

 NB> I think your idea of numbering them does make it easier to see when
 NB> one goes missing... and doing things in multiples of fives does show up
 NB> the lack also...  But still, it IS a puzzlement...  :)

I'm afraid about this, but no one knows it.

=

 NB> Perhaps it's to soothe coughing spasms, so that there is more
 NB> productive cough when it does occur...?  Thinned secretions also helps
 NB> the cough to be productive... 

That's the claim - fewer, more productive coughs. But
research hasn't borne this out.

 ML> I use (the combo is also cheaper than the equivalent amount of
 ML> guaifenesin without the other drug).
 NB> I'll have to check that here...  I think that the combo is the same
 NB> price or a little more, but I could be wrong.  If it is cheaper, then
 NB> probably the guaifenesen is the more expensive drug...  :)

No such logic. It's just marketplace voodoo. At the store I was
recently shopping at, 400 mg of guai cost about 25% more than
400 mg of guai + 20 mg of dextro. By the way, the hallucinogenic
dose of dextro is said to be about 200 - on my OD day, I took
60 at once and maybe had 20 more in my system, so I was not in
any kind of dangerous state.

Hazelnut & Bing Cherry Tart
cat: dessert
yield: 1

h - SHORT PASTRY
1/2 c butter, cold & diced
1/2 c confectioner's sugar, sifted
1 c cake flour, sifted
1/2 ts salt
h - VANILLA PASTRY CREAM
1 c milk
6 Tb sugar
4 egg yolks
2 1/2 Tb cornstarch
1 Tb vanilla
h - FILLING
3/4 c butter
2 c finely ground hazelnuts
3 Tb sugar
2 Tb cake flour, sifted
1 Tb rum
1/2 c vanilla pastry cream
1/2 c chopped sun-dried Bing cherries
1/2 c chopped hazelnuts
1 Tb Cointreau

Pastry
Combine all ingredients and mix until dough forms. Pat into a
greased 10" tart pan. Bake at 350F for 25-30 min until golden.

Pastry cream
Boil milk with 3 Tb sugar in a small saucepan. Whisk together
yolks, remaining sugar, then cornstarch, adding a little hot
milk. Return to saucepan over medium heat, whisking as it
thickens. Remove from heat, cool, whisk in vanilla and chill.

Filling and assembly
Cream butter, adding a mixture of ground hazelnuts and sugar,
then flour, then rum. In another bowl, combine pastry cream,
cherries, hazelnuts, and Cointreau. Fold into filling. Fill
pie shell 3/4 full. Top with a single layer of chopped
hazelnuts. Bake at 325 F for 40-45 min until golden brown.

Cin Cin's pastry chef, Sergio Salamonovitz
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