Text 32662, 89 rader
Skriven 2009-12-26 13:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: kaff kaff 580
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 HN> I find nutmeg to be an incredibly strong
 HN> component in what ever it is in. Just the 
 HN> merest hint of it and I can detect it.
 HN> I don't mind it but find it a bit odd that
 HN> it is so.

It's a very pronounced and distinctive flavor.

 -> More coffee than usual must mean a lot. I had a Coke
 -> today and wonder what it'll do tonight.
 HN> I actually can't remember the last time
 HN> I had a soft drink! 

Surprisingly, I didn't sleep much worse for the Coke. I
think that the diuretic benefit of the caffeine sort of
cancelled out the effects of the jitttteriness.

I'd had the rare opportunity of tasting both regular
Coke Classic and caffeine-free Coke Classic (speaking of
which, is new Coke still available?). The regular tastes
better, I think because of the bitter edge of the caffeine.
Why don't they put something else in the caffeine-free to
add that tang, I wonder? Speaking of which, this is probably
the main clue to how Pepsi beats up on Coke in side-by-side
taste tests, but Coke continues to sell better. Sweeter and
wimpier is good in 1 oz cups, but if you want a whole one,
the drier Coca-Cola satisfies far more deeply.

I finished off the regular Coke with about 3 oz of dark rum.

 -> Indeed. Problem is that I can be totally sober and in
 -> control, and the esophageal/tracheal joint refuses to
 -> cooperate.
 HN> That's a little too much of a problem...
 HN> the ramifications are all too serious!

I've been doing the reading. After the Chinese doctors
are baffled in January, I may have to go back to the
allopathic physician with my tail between my legs.

 HN> Your illness or someone elses?

Both, mostly the latter.

Pork Crackling Brittle
cat: side, garnish
servings: 8

2 x 100g pork skin pieces
50 g sea salt
1 ts allspice berries
1 whole star anise
1/2 ts nutmeg
1/2 ts black peppercorns
1 lemon, very finely grated zest of
1 c sugar

With a sharp knife, carefully remove the soft fat from 
the underside of the pieces of pork skin.

Place the sea salt in a clean dry bowl. Grind the allspice 
berries, star anise, nutmeg, and peppercorns in a spice grinder
until powdery. Mix through the salt with the lemon zest.

Liberally cover the pork skin with the spice mix (reserve any 
surplus for rubbing into pork fat in the future). Refrigerate 
for at least 2 hr or preferably overnight.

Preheat the oven to 180C/350F. Rinse the spice mixture off the 
pork skin. Pat the skin dry. Using a very sharp knife (think 
Stanley knife) score the skin at 6mm intervals. Place the skin 
between 2 sheets of baking paper, place on an oven tray, then 
place a weighted tray on top, so the skin lies flat. Bake for 
15 min then remove the top tray, increase the temperature to
200C/400F and cook for 10-15 min until crisp and golden.
Remove and cool. On a greased oven tray, break the crackling
into peanut-sized pieces.

For the toffee, place the sugar in a small heavy-bottomed
saucepan on medium heat. Stirring continuously, cook the
sugar until liquid and golden. Pour immediately over the
pork crackling pieces. Let the brittle cool, then break
into pieces and store in an airtight container.

Jennifer McLagan

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