Text 39778, 82 rader
Skriven 2010-07-03 23:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Parsing Sentences
=========================
-=> Quoting Dave Drum to Ruth Hanschka <=-

 DD> I used to get green tea at Chinese restaurants where it was served as
 DD> a matter of course. That was then (1960s) and this is now ... and the
 DD> tea in *ALL* the Chinese restaurants these days is pretty strongly
 DD> brewed "regular" tea.

I still get complimentary green tea in the places I go to.

 DD> Of course, I refuse to pay the faddish pricing for green tea as being
 DD> marketed in today's world.

I find the old established companies that sell black tea still sell
green tea at reasonable prices. The rip-offs are the new age
companies talking up health benefits and selling "premium" tea and
the coca cola subsidiaries selling bottled green tea beverages with
additives. I get mine from Kim's pan-Asian joint very cheaply.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Tea Pound Cake
 Categories: Cakes
      Yield: 12 Servings
 
      2 c  Bleached all-purpose flour*
      2 tb Matcha green tea; **
      2 ts Baking powder
    1/2 lb Unsalted butter; softened
      2 c  Confectioners' sugar
      5 lg Eggs; separated
      1 pn Salt
 
  Set rack in middle of oven and preheat to 325 degrees. Line a
  9-by-5-by-3-inch loaf pan with buttered parchment paper or buttered
  aluminum foil.

  *FLOUR NOTE: spoon flour into dry-measure cup and level off

  ** GREEN TEA NOTE: powdered green tea, available at Japanese
  markets Sift together in a bowl flour, tea and baking powder,
  mixing well.
  
  Beat butter and confectioners' sugar in bowl of a heavy-duty mixer
  fitted with paddle attachment for about 3 minutes or until light.
  Beat in egg yolks, one at a time, beating well after each addition
  and occasionally scraping down bowl and beater with a rubber
  spatula. Fold in flour mixture with rubber spatula.
  
  In a dry mixer bowl, whip egg whites with salt on medium speed
  until they are white and opaque and just beginning to hold their
  shape. Increase speed slightly and continue whipping until they
  hold a soft peak.
  
  Quickly scrape egg whites onto batter and use a large rubber
  spatula to fold whites into batter, folding just until no streaks
  of white remain. Scrape batter into prepared pan and smooth top.
  
  Bake for 60-70 minutes, or until cake is well risen and a
  toothpick inserted in the center emerges dry. Cool cake in pan on
  a rack for 10 minutes, then unmold onto rack, turn right side up
  and cool completely.
  
  Storage: Wrap cake in plastic wrap and then foil to ensure that it
  doesn't dry out. Serve within a few days. For longer storage, wrap
  and freeze; defrost loosely covered at room temperature.

  From Perfect Cakes by Nick Malgieri
  
  From: "M&R~1/2moonbay"
 
MMMMM

Cheers

YK Jim


... Has something happened? Where has all the tea gone? - the Boston Brits

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