Text 13039, 93 rader
Skriven 2011-07-05 19:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Black but ....
======================
-=> Quoting Dave Drum to Michael Loo <=-

 DD> Nigella

 ML> She is black but comely, like the tents of Kedar.

 DD> Huh?!?!?

 Nigel and Nigella derive from the latin "niger", meaning black.

 The rest is a quote from the Song of Solomon in the Old Testament.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Homemade Chocolate Covered Ice Cream Bars 
Categories: Ice Cream, Chocolate
  Servings: 4

      1 pt good quality ice cream,
           flavor of your choice
     12 oz package semisweet chocolate
           chips
    1/2 c  vegetable or mild olive oil
           Wooden ice pop sticks
           (optional)
           Sea salt or sprinkles

Why bother? So you can pair really good ice cream with really good
chocolate and make them huge!

Make sure your ice cream is good and cold; keep it in the coldest
part of your freezer for as long as possible before you start. If
you're buying just prior to making the bars, don't be shy about
reaching into the back of the shelf to get one that's frozen solid.

This recipe can be varied endlessly, but the basic rendition
outlined below is always a winner. If you don't have wooden sticks
handy, no worries—they just end up closer to an Eskimo Pie. I like
to sprinkle a little sea salt on the chocolate as it sets up. 

Can be kept in the freezer for up to 1 week.

Line the baking sheet with parchment or wax paper and set aside.
Fill a tall glass (an inexpensive vase will also do) with hot water.
Note: Make sure the water is not boiling and the glass is at room
temperature to make sure nothing explodes. Leave the knife in the
hot water for 3-5 minutes.

Take the ice cream out of the freezer and remove the lid. It also
helps to mark, or even cut off, the bottom "lip" of the carton
before the next step, so your slices are sized evenly.

Mark the container with the knife approximately halfway up the
height of the container. Very carefully, and keeping your fingers
well out of the way, slice the carton in half crosswise. Cut each
half in half again, place on the prepared sheet tray, and return to
the freezer for 5 to 10 minutes to firm up again.

Meanwhile, melt the chocolate and oil together in the microwave or
over a pan of simmering water on the stove, stirring well with a
whisk or spatula to mix. Allow to cool to room temperature.

Remove ice cream slices from the freezer. With the tip of the knife,
cut through one side of each of the carton-covered slices and peel
off the carton. Insert a wooden stick halfway into each slice,
replace on the sheet pan, and return to the freezer for 30 minutes.

Once the chocolate mixture is cool, take the bars out of the
freezer. Working quickly, dip the bars in the chocolate mixture and
return to the sheet pan (you may want to have a clean sheet of
parchment or wax paper ready). Add sea salt, sprinkles, or other
decorations before the chocolate sets up completely. Once all the
bars are dipped, return to the freezer to set for 10 minutes before
serving. 

Posted by Liz Gutman

  From: Serious Eats                    
 
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Cheers

YK Jim


... Vegemite is not brown, not even very, very dark brown. It is black.

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