Text 34137, 72 rader
Skriven 2010-01-30 18:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Men in Black
====================
-=> Quoting Dave Drum to Michael Loo <=-

 RH> Were they all in black, with black fedoras and neckties?

 ML> Cosa Nostra?

 DD> More like Tommy Lee Jones and Will Smith saving the earth from alien
 DD> hooligans

There have been silent, invisible, black helicopters hovering over my
house ever since I mentioned Diego Garcia in correspondence to Hap.
They are probably at his house too; he just can't see or hear them.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Stephanie O'Deas Dulce De Leche
Categories: Spanish, Dairy, Desserts, Crockpot
  Servings: 4

      2    (14-ounce) cans sweetened
           condensed milk
           Oven safe ramekins
           Water

Dulce de Leche, that sweet caramely Spanish sauce may taste very
friendly, but making it at home can be a bit of a nightmare. There
are two basic methods for making dulce de leche at home. You can
slowly (and I mean very slowly) simmer milk and sugar over low heat
until it caramelizes and reduces to about a sixth of its original
volume. This method is quite time consuming, but much preferred over
the more popular method of boiling unopened cans of sweetened
condensed milk for several hours. 

I have had many delicious spoonfuls of dulce de leche made using the
boiling-the-can method, but honestly, I would never try it at home
after hearing that the cans might explode during the cooking
process. The prospect of boiling hot metal and caramel spattering
all over my kitchen is absolutely terrifying.

Thankfully, Stephanie O'Dea has come to the rescue again with her
version of Crock-Pot dulce de leche from Make it Fast, Cook it Slow.
O'Dea eliminates the danger and the hours of watching the stove by
employing the slow cooker. Using this method, the sweetened
condensed milk is poured into an oven-safe container and placed in a
water bath in the stoneware and left to cook and reduce for eight
hours. No risk of explosion, just perfect dulce de leche ready to be
spooned over ice cream or baked into a cake or creme caramel.
 
Use a 4-quart slow cooker. Find an oven-safe dish to insert into
your stoneware. You can use individual ramekins or a casserole dish.
Carefully pour water all around the dish, until the water reaches
three-quarters of the way up the sides of the dish. Open the cans of
sweetened condensed milk and pour into the inserted dish(es). Cover
and cook on low for 8 hours.

:Adapted from Make it Fast, Cook it Slow by Stephanie O'Dea.

  From: Serious Eats                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Can you smell the deadly radiation coming out of the TV set?

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