Text 37111, 94 rader
Skriven 2010-04-24 22:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: It's not your fault!?!?!?
=================================
-=> Quoting Dave Drum to Dave Sacerdote <=-

 DD> I used to think that cilantro was, as described, soap-weed. Couldn't
 DD> stand the stuff. I don't know whether my taster has changed, or I have
 DD> grown more tolerant, or just what is going on. But, some dishes just
 DD> don't taste "right" (mostly Mexican stuff) without some cilantro.
                               
I will never forget my first encounter with it... it was chopped up
in a salsa cruda. I was totally taken aback by the first bite; I
hated it and couldn't understand why someone would ruin salsa
with it. I was ambivalent about it on the second chip load; the
fetidness seemed lessened and I started to taste other flavours. By
the end of the night I decided I liked it.

 DD> Like you, I tend to use a light hand

I started off that way but now tend to use increasingly large
amounts of it, especially in Vietnamese food.

 DD> Unlike you, I don't care for coriander seed.

You really need a little bit in pastrami and certain sausages but
generally I too prefer celery seed as a seasoning and substitute it
freely.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Banana Chocolate Upside-Down Cake
 Categories: Cakes, Chocolate, Fruit
      Yield: 12 Servings
 
      3    Ripe bananas
           Juice of 1 lemon
  1 1/4 c  Unsalted butter
  1 3/4 c  Packed light brown sugar
      2 ts Light corn syrup
    1/2 c  Unsweetened cocoa powder
    1/2 c  Hot water
      3 lg Eggs
      8 oz Sour cream
      2 ts Pure vanilla extract
  2 1/2 c  Cake flour sifted
      1 ts Cinnamon
      1 ts Freshly grated nutmeg
    1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
 
  You will need the right pan--a non-stick, deep, straight-sided
  skillet.

  Cut bananas into  1/2-inch slices and toss with lemon juice; set
  aside. Heat oven to 350 degrees. Have ready a deep, 10-inch
  ovenproof non-stick skillet with a capacity of 12 to 14 cups.

  Melt 2 1/2 tablespoons of the butter in skillet. Stir in  1/2 cup
  of the brown sugar and the corn syrup and cook over medium heat
  until mixture turns a deep, caramel color, about 5 minutes.
  Carefully fan sliced bananas over caramel in an attractive
  pattern; set aside to cool.

  Stir cocoa and water together to make a smooth paste. Combine
  eggs, one-fourth of the sour cream and the vanilla in a small
  bowl; stir in cocoa mixture and set aside. Combine flour,
  cinnamon, nutmeg, baking powder, baking soda, salt and remaining
  brown sugar in large mixing bowl. Mix with electric mixer on low
  speed 30 seconds. Add remaining 1 cup plus 1 1/2 tablespoons
  butter and remaining sour cream. Beat on high speed until light, 3
  minutes. Add egg and cocoa mixtures in thirds, beating well after
  each addition.

  Pour batter over bananas and smooth surface with a rubber spatula.
  Bake until a toothpick inserted in center of cake comes out clean,
  30 to 35 minutes. Loosen from sides of pan and immediately and
  carefully invert onto a cake plate. Let cool so glaze hardens.

  Recipe by: Richard Miller, pastry chef, Zinfandel Restaurant

  Source: Pat Daily, Chicago Tribune
  
  From: Roberta Banghart
 
MMMMM

Cheers

YK Jim


... Who decided cilantro was the new bacon?

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