Text 39955, 71 rader
Skriven 2010-07-11 08:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: exotic 389
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 ML> But guac, which would no doubt do just as well, is unheralded,
 ML> as the avocado growers' association isn't as strong as the
 ML> dairy industry.
 JW> Oily green slime that looks like zombie brains? No thanks, I'll
 JW> take the cream.

What's wrong with green slime and zombie brains? Healthier for
you than cream I'm sure.

 JW> Title: Yucatan Margaritas with Tropical Fruit
 JW> Yield: 12 Servings
 JW> 1 c  Gold tequila
 JW> Double the booze!

Let's do the math. Triple the booze.

 JW> ... Zombies with Swine Flu are the worst kind.

What about zombies who are swine?

 -=> Jim Weller said to Ruth Haffly <=-

 JW> The flavour transfer from the beverage to the bird is minimal but
 JW> detectable. Lemon lime works very nicely. To add more citrus zing
 JW> consider a marinade:

Now I'm wondering about more volatile flavors: stuff your
beer or soda can with garlic and onion and add a drop or
two of methyl phenylacetate or amyl butyrate.

 JW> Title: Chicken in Lemon Lime Juice
 JW> Yield: 8 Servings
 JW> 4 lg Lemons, juiced
 JW> 4 lg Limes, juiced

Speaking of sour, that's a citrus a person.

--mm
Roast Caramelized Pears
cat: dessert, Pepin
Yield: 4 servings

4 Anjou or Bartlett pears with stems (about 2 lb)
- all of equal ripeness
2 Tb unsalted butter
1 Tb lemon juice
1/4 c sugar
3 Tb Madeira wine

Oven at 425F. Do not remove the stems from the pears,
but peel them with a vegetable peeler. Remove the seeds
from each pear by digging them out from the base. In a
small gratin dish, melt the butter. Stir in the lemon
juice. Roll the pears in this mixture and sprinkle them
with the sugar. Stand the pears upright in the dish, and
cook in the oven for 1 1/4 hr, basting the pears with
their own cooking juices every 15-20 min, until they are
nicely browned and tender when pierced with the point of
a knife. The juices should be caramelized and a rich
brown color at the end of the cooking; if they should
begin to burn, immediately add 3 to 4 Tb of water.
When tender, remove the pears from the oven. Add the
Madeira to the dish, and stir well to combine with
the juices. Cool to room temperature. Serve the pears
with the juices spooned over and around them.

From Jacques Pepin's Kitchen: Encore with Claudine

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