Text 13694, 105 rader
Skriven 2011-07-22 18:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Mobiles
===============
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Very few "mobile" homes are mobile.

Manufactured homes were called that because the concept originated
in Mobile, Alabama. Seriously.

 DD> Still, I can buy a reasonably decent stuck-to-the-ground conventional
 DD> home for less than I am paying in lot rent.

If lot rents are that high, then there's no sense to them. And
there's always the insecurity of rent hikes or the park shutting
down and getting re-developed.

Most of Yellowknife's trailer parks went condo a long time ago with
the mobile home owners getting together as a group and buying out
the park owner. The only group that didn't do that later had their
park closed and they had to abandon their homes as there was nowhere
to put them. Besides they were all old (2 X 4 walls, tin roof etc.)
and although inhabitable on site would have to be brought up to code
if re-located. The land was re-zoned multifamily/commercial mix and
the site used for condos and a hotel.

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

     Title: Pate De Fruits
Categories: French, Candy
  Servings: 4

   1000 g  Boiron raspberry puree 
   1140 g  sugar
    200 g  corn syrup
     15 g  citric acid diluted in 
     15 g  water or lemon juice)
     20 g  powdered pectin

Pate de fruits: multi-colored gems that you can eat. Pate de fruits
is French for fruit paste.  See, that's why we so often stick with
the French names.  Pate de fruits sounds refined and mysterious.
Fruit paste sounds pedestrian and sort of like a mistake.

They are not gummy bears or any of those overly sweetened,
artificially flavored odd chewy candies.  No, pate de fruits are
little jewels of concentrated fruit flavor.  When made correctly,
the texture when you bite into one is initial resistance followed by
a smooth bite–almost like biting into a smooth chocolate truffle.
They are the perfect balance of fruity tartness and sweetness.  The
magic of making pate de fruits is making sure you have just the
right amount of thickening power, in the form of pectin, to let them
set up into slick, sliceable jewel-toned tiles of fruit flavor
without overdoing it and ending up with something a little chewy.

The basic recipe is pretty straightforward.  The trick is in knowing
the perfect amount of pectin to use for each kind of fruit.  

Be prepared maybe up to 45 minutes to an hour of stirring.

Here's what you do:

Mix about 100 g. of sugar with the pectin.  Whisk them together
really well.  This helps keep your pate de fruits from having pectin
globs in it.  So do it.

Heat the puree to 120  F. Whisk and whisk, and add the pectin/sugar
mixture.  Bring to a boil and let boil one minute.

Add the corn syrup and the rest of the sugar.  Cook to 223 degrees,
F.  This could take a very long time.  Your thermometer will read
218, and you'll think, “Oh, I'm almost there!ö  Wipe that grin off
your face; this is going to take some time, so settle in and make
sure you're wearing long sleeves.

Stir in the citric acid/water mixture or the lemon juice.  Cook one
more minute.

Pour into a half-sheet pan which you have lined with heavy duty
plastic wrap.  Let set up at room temperature until cool and
sliceable.  This could take a few hours.  Once firm, slice them into
small squares, or cut out fun shapes with tiny cookie cutters.  Roll
them in granulated sugar.  For Sourpatch pate de fruits, mix a
little citric acid in with the sugar (to taste) and roll them in
that mixture.

The Boiron folks are now making these formulas (pectin ratios for
various fruit) available on their website.

From: Pastrychefonline.Com/Blog
 
MMMMM-------------------------------------------------






Cheers

YK Jim


... He is so cheap he bought his kid a doll house with a mortgage on it

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)