Text 1039, 137 rader
Skriven 2010-09-04 23:41:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Nancy Backus
Ärende: Re: silliness
=====================
 -=> On 09-04-10  16:40,  Nancy Backus <=-
 -=> spoke to Jim Weller about Re: silliness <=-

 -=> Quoting JIM WELLER to NANCY BACKUS on 02 Sep 10  22:05:00 <=-
 
 -=> Quoting Nancy Backus to Michael Loo <=-
 
 NB>> Proofing Seniors seems silly, even though I know they have
 NB>> their reasons
 
 JW> No, there is no valid reason. Just a complete lack of common sense.
 JW> Sure the penalties for allowing underage drinking is steep in some
 JW> places but give the door person credit for the ability to identify
 JW> a mature adult by sight.

 NB> I didn't say they were valid reasons, just that they had their
 NB> reasons.  F'instance, a grocery store that has their cashiers proof
 NB> anyone that is trying to buy alcohol or cigarettes, regardless of
 NB> age... I think their reasoning there is that if you proof everyone, you
 NB> won't anger the 20-somethings that are being proofed... or some similar
 NB> specious reason.  

Making everyone show id takes the judgement out of the equation.  Even
with my grey beard, I've been carded.   Some places post a sign that
says something like "If you don't look over 35, be prepared to show
proof of age", but even that requires a judgement.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Iscrem Kathi Sai Khing Wan (Coconut Milk Ice-Cream W/cand
 Categories: Colonel, Thai, Dessert
      Yield: 1 Servings
 
MMMMM-----------------------CANDIED GINGER----------------------------
      1 c  Sliced ginger
      2 c  Water
  1 1/2 c  Palm sugar
           Baking soda (sodium
           -bicarbonate)
           Lime juice

MMMMM-------------------------ICE CREAM------------------------------
      2 c  Coconut milk
      1 c  Water
      1 c  Corn kernels, pureed
      1 ts Vanilla or rosewater
           -(optional)
      1 pn Salt
      2 tb Shredded coconut (see below)
    1/2 c  Sugar (up to 1)

MMMMM-------------------------ADDITIONAL------------------------------
      1    Pineapple
 
  In order to get the correct effect in the ginger it is 'distressed' a
  little first. We do this by rolling it through a heavy roller
  designed to tenderize dried squid. However you should be able to get
  a similar effect with a pasta roller or even a rolling pin. The
  slices should be of uniform thickness so I suggest a sharp kitchen
  slicer rather than a hand held knife.
  
  For restaurant presentation the slices of ginger are cut to uniform
  pretty shapes using small confectioners' biscuit cutters, or the type
  used to cut out cake decorations.
  
  METHOD: If you are using tender young ginger you may leave the skin
  on. Older ginger should be peeled. This may be easier after it has
  been sliced. slice the ginger into uniform roundels about an eighth
  of an inch thick, and then roll them until they are half the original
  thickness. Dust the ginger lightly with the baking soda, and leave to
  stand for about 10 minutes.
  
  Remove the baking soda by vigorously brushing with a stiff bristled
  brush to produce a slightly matte texture to the surface, and then
  immerse in lime juice for an hour. This has the effect of heightening
  the flavor, and also giving the ginger a delicate pink color.
  
  Bring the water to a boil, and stirring continuously add the sugar a
  little at a time until all is dissolved and forms a sticky, syrupy
  consistency. If necessary add a touch more water to ensure all the
  sugar is dissolved. Reduce the heat to very low and add the ginger
  slices and simmer, very gently, for 10 minutes, then turn off the
  stove and allow the ginger to cool naturally. Remove the ginger from
  the liquid and drain it (you don't have to be overly enthusiastic
  about this, but it shouldn't be too wet either), and put it in a
  sterile preserving jar, and keep in the refrigerator for at least a
  week before use. Reserve the ginger syrup in another sterilized jar,
  to pour over the ice cream.
  
  Ice Cream: Ice cream is clearly not "authentically Thai" in the sense
  that it has been served for hundreds of years (Thailand is a tropical
  country and without modern refrigerators it is very difficult to make
  ice cream), but it is now widely available and very popular. However
  two things are uniquely Thai: firstly it isn't made with animal milk,
  but with coconut milk, and secondly it is not usually flavored with
  fruit, but rather with savories such as corn, sweet potato, or herbs.
  
  METHOD: In a dry wok or skillet, over medium heat, toast the coconut
  'meat' until golden brown, and set aside to cool.
  
  Split the pineapple in half lengthwise, and scoop out the woody heart
  of the fruit and then place the two halves in the refrigerator to
  cool.
  
  Combine the coconut milk and water, and warm it, then stir in the
  sugar, and stir until dissolved.
  
  In a liquidiser/blender, puree the corn kernels (or use a can of
  creamed corn), and then stir it into the coconut milk, combining
  thoroughly. Add the rosewater if you are using it, and a dash of salt
  and taste for flavor balance. Transfer to a mixing bowl and, with a
  hand beater, whisk to thoroughly to incorporate air. Pour the mixture
  into the two hollows in the pineapples and transfer to the ice box,
  and chill until set. Any extra ice cream can be cooled in ramekin
  dishes or similar.
  
  Serving: Slice the pineapple into horizontal slices, and serve to the
  diners with any excess ice-cream also shared out, decorating each
  slice with pieces of candied ginger. Fold the fried coconut into the
  reserved ginger syrup, and pour over the slices of ice cream,
  decorate with mint and lime leaves.
  
  Posted to CHILE-HEADS DIGEST V3 #180
  
  From: "Col. I.F. Khuntilanont-Philpott"
  <colonel@korat1.vu-korat.ac.th> From: Dave Drum
                       Date: 01-27-99 Home Cooking
 
MMMMM


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