Text 16422, 86 rader
Skriven 2011-10-08 10:42:00 av Dave Drum (55701.cooking)
  Kommentar till text 16391 av Ruth Haffly (1:396/45.28)
Ärende: Life, and other fantasies
=================================
-=> Ruth Haffly wrote to HAP NEWSOM <=-

 HN> I use an enameled pot for making
 HN> my pepper sauces. Non reactive
 HN> surface and it does not take
 HN> any of the flavors or heat.

 RH> We found out the hard way about the Calphalon. It was while the girls
 RH> were still at home; one night shortly after Steve made the sauce,
 RH> rachel wanted to make tapioca. She used the same pot as he had; when it
 RH> cooled, she dished some up for us. That's when we found out that the
 RH> pot absorbed some of the hot sauce. I confirmed it when I made sauce
 RH> and meat balls several times after Steve made his hot sauce. He didn't
 RH> notice the extra heat to the spaghetti sauce as he usually spices his
 RH> up a bit. I thought it was a fluke the first time; after it happened
 RH> other times, I amentioned it to Steve. Spaghetti sauce with a bit of
 RH> heat. Not bad, just a different taste than what I was expecting.

What's hard about that?!?!?! At least it added an interesting note to the
tapioca sludge - something almost as interesting to me as grits.   Bv)=

Got this recipe in e-mail this morning when Gourmet announced their unexpected
return (albeit as Gourmet Live! an on-line email newsletter) by announcing
"Welcome back to Gourmet. We are excited to share Gourmet Live's weekly email
with you! It's filled with fresh content from our app, seasonal recipes, food
news and more."

Which isn't the print edition - but, it's better than no Gourmet at all. 

Anyway, as soon as I saw this recipe I thought of you ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Whole-Wheat Bread w/Walnuts & Cranberries 
 Categories: Breads, Fruits, Nuts
      Yield: 24 servings

      1 c  Whole milk
      2 lg Eggs
      1 c  All-purpose flour
      2 tb Unsalted butter; melted,
           - divided
    1/2 ts Salt
    1/8 ts Black pepper
    1/3 c  Fine chopped provolone
      2 tb Grated Parmesan
  1 1/2 tb Chopped chives

  EQUIPMENT: a 24-cup mini-muffin pan

  The Parmesan here is the catalyst that makes the cheesy
  flavors jump out of the airy centers. These popovers are
  best when baked at the last minute, but you can make the
  batter ahead.

  Whisk together milk, eggs, flour, 1 Tbsp butter, salt, and
  pepper until smooth, then stir in cheeses and chives.
  Chill 1 hour to allow batter to rest.

  Preheat oven to 425øF/220øC with rack in upper third.

  Butter muffin pan with remaining Tbsp butter, then heat in
  oven until butter sizzles, about 2 minutes.

  Gently stir batter, then divide among muffin cups (they
  will be about two-thirds full). Bake until puffed and
  golden-brown, 18 to 20 minutes. Serve immediately.

  COOKS’ NOTE: Batter can be made 1 day ahead and chilled

  Yield: Makes 24 servings

  Recipe by Andrea Albin

  Gourmet Live | October 2011

  MM Format by Dave Drum - 08 October 2011

  Uncle Dirty Dave's Archives

MMMMM

... The lion & calf shall lie down together. But the calf won't get much sleep.
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net port 2323 (1:261/1381)