Text 9659, 87 rader
Skriven 2008-06-27 12:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: bad tastes 515
==========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Indian [...] Chateau Pouget

 ML> Why bother with France? As Alexis Bespaloff was told, when he
 ML> remarked on the large size of some of the Bordeaux estates,
 ML> "some of them are so big they even extend into Algeria."

[g]

 JW> Westend estate "Limited Release Founder's Choice" and the internet
 JW> reviews speak of it highly. It's a 2006 so I plan to put it away for
 JW> a year or so.

 ML> A Shiraz of any concentration might well profit from sitting
 ML> around for five or so.

Yep, the various review and rating sites suggested up to six. I
can't wait that long and I lack a proper storage area. My pantry is
too warm.

 JW> I am even less of a biologist than I am a chemist but I am a half
 JW> assed baker. Yeast thrive on sugar and their growth is retarded by
 JW> salt. One needs a balance of the two which I suppose could vary from
 JW> one strain to another.

 ML> So perhaps the Florentine is a slow-growing variety?

I suspect it is.

 JW> Title: Merenda Fiorentina (Florentine Snack Bread)

 ML> Odd, that. I just sent this recipe to the Sac.

I should pay closer attention!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pound Cake with Fresh Strawberries and Balsamic Sabayon
 Categories: Cakes, Desserts, Fruit, Sauce
      Yield: 6 Servings
 
    1/4 c  Golden brown sugar;
           (packed)
    1/4 c  Water
      4 lg Egg yolks
      3 tb Balsamic vinegar
    1/2 c  Chilled whipping cream
     24 oz Strawberries; hulled,
           Quartered
      2 tb Sugar
     16 oz Pound cake; cut into thin
           Slices
 
  Combine first 3 ingredients and 2 tablespoons vinegar in medium
  stainless steel bowl.  Set bowl over pan of simmering water (do
  not allow bowl to touch water).
  
  Whisk until sabayon triples in volume and thermometer registers
  160øF., 4 minutes.  Place bowl over larger bowl filled with ice
  and water; whisk sabayon until cool.
  
  Beat cream in another medium bowl to soft peaks.  Add sabayon and
  fold together Cover and refrigerate sabayon.
  
  Puree 3/4 cup quartered berries with 2 tablespoons sugar and
  remaining 1 tablespoon balsamic vinegar in processor.  Pour puree
  into large bowl. Add remaining berries and toss to coat.
  
  Arrange 3 thin cake slices on each of plates.  Spoon berry mixture
  alongside. Top with sabayon and serve.
  
  Printed in Bon Appetit 4/98
  Recipe By: Arrow Restaurant, Ogunquit, Maine
  From: Carriej999
 
MMMMM
 

Cheers

YK Jim


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