Text 10745, 110 rader
Skriven 2011-05-14 16:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: travel tastes 329
=========================
 NB> I don't like to dilute my scotch at all, anyway, but I also don't much
 NB> care for the ones that are peaty/smoky.

I understand both parts, but I've come to appreciate the
wilder whiskies over the years. My favorite Scotches are
quite smoky; if I don't want that taste I'll drink
Bourbon.

 I understand that the blends
 NB> often incorporate those as well as the less heavy ones.

Most of the blends add a dash of stronger flavors to mask
the grain neutral spirit that is in there. Though the big
brands claim that their products are 100% Scotch, they're
taking advantage of the fact that whisky has a pretty broad
definition, and that clear, unaged, tasteless stuff can be
called Scotch just so it's all grain and all Scottish. So
to make up for a large percentage of that white stuff, a
dollop of flavor is needed.

=

 ML> trip to Christopher Elbow's ice cream place Glace',
 ML> which I will describe in more detail later. We ended
 ML> up taking two trips there in three days,
 NB> An interesting present.  :)

On the first trip I had the two sorbets on offer,
mango-lime and coconut and found them respectable but
nowhere close to Toscanini's; on the second, I shared
the Venezuelan dark chocolate and the Venezuelan dark
spiced chocolate with Lilli, while our chauffeur and
friend Sean tried the fancy flavors. Pills came in most
handy on the second visit.

 ML> as well as one to Foo's frozen custard, where I had nothing.
 NB> Nothing appealed?  or lactosed out by then...?
 
Foo's base is a high-fat vanilla soft serve (known in the
midwest as "custard"); then there are mix-ins offered,
these being (from the Website) Chocolate Syrup, Chocolate
Chip, Hot Fudge, Caramel, Butterscotch, Peanut Butter,
Coconut, Marshmallow, Pecans, Peanuts, Almonds; fruits -
Strawberry, Raspberry, Red Cherry, Black Cherry, Pineapple,
Peach, Banana; M&Ms, Reese's, Butterfinger, Heath, Snickers,
Oreo, Cheesecake, Cookie Dough, Whoppers, Pretzels;
flavorings - Coffee, Creme de Menthe, Lemon, Lime, Orange,
Maple, Rum, Eggnog, Pumpkin, Cinnamon.

Didn't seem worth the pills, and there are ways of
indulging one's infantile fantasies that appeal more to me.
Such as

---------- Recipe via Meal-Master (tm) v8.01

      Title: Death By Chocolate Cake
 Categories: Chocolate, Cakes/choc.
      Yield: 6 servings

      3 pk Ladyfingers                     2 1/2 c  Heavy cream
    1/2 c  Dark rum                          1/4 c  Sugar
  1 1/2 lb Butter (no substitutes)             1 ts Vanilla
     27 oz Semisweet chocolate chips           2 tb Vegetable oil
     12    Eggs

  From: John Totels, 25 May 89 00:13:00

  Here's a recipe I recently obtained from a friend who in turn received it
  from a friend ....  This recipe can be made a week or so in advance, or so
  I'm told.  It's more like a mousse than a cake, but it is indecently rich!

  Preparation: Paint outside of the ladyfingers with rum, and place flat side
  down, around the sides and on the bottom of a 10 in. springform pan. Melt
  butter in medium pan; remove from heat and add 24 oz. of the chocolate
  bits.  Stir until melted; cool slightly. Beat the egg yokes into the
  mixture one at a time until all are incorporated into the chocolate. Beat
  the egg whites until they form stiff, not dry, peaks. Fold the whites into
  the chocolate mixture, and pour into the lined springform pan. Chill for at
  least 6 hours.

  Whip the cream until thickened and add the sugar and vanilla. Continue
  whipping until very stiff.  Turn the cake onto a serving platter, removing
  the pan sides and bottom (the lady fingers will now be on top). Spread a
  layer of whipped cream over the entire cake, then pipe the rest of the
  whipped decoratively however you wish around the cake - be imaginative!
  Melt the remaining chocolate chips with the oil in a double boiler. Cool
  completely.  Dribble the sauce down the sides of the cake. Garnish with
  stemmed candied cherries. Store in the refrigerator.

  Should make about 16 servings, or 8 - depending....

  Note: If the cake is going to be displayed for any length of time, you may
  wish to use stabalized cream, and add 1 teaspoon of dissolved gelatin to
  the cake mixture.

  One more note: I don't know to whom the credit goes for this "slightly"
  fattening recipe, and I apologize for that.  But I am passing it on to
  those of you who are in good health.  If you are not in good health, you
  use this recipe at your own risk - 12 eggs, 2-1/2 cups of cream, 27 oz. of
  chocolate, 1-1/2 lb. of butter (no substitutes) - there ought to be a law!
  Thanks for listening.

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