Text 19218, 108 rader
Skriven 2011-12-18 09:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: foodz 379
=================
 -> Na   K  both Campbell's
 -> 410 950 Bean with bacon
 -> 850 450 Split pea with ham
 -> Whoa there. I was pretty astounded at how much better
 -> for me bean soup is, in the canned versions anyhow.
 HN> Wonder why the numbers are almost 
 HN> reverse?

That's why I went whoa there. As beans and peas are
similar and should be nutritionally similar, same with
bacon and ham, I see no sense in the difference.

 -> I never much liked Concord grape anything - but oddly,
 -> artificial Concord grape such as in Kool-Aid, Jell-O,
 -> and lollipops rather pleases me. I guess the flavor is
 -> just unconcentrated enough or something.
 HN> For me it was that I ONLY
 HN> got Welch's from my Paternal
 HN> grandmother's house and ONLY
 HN> at breakfast and ONLY one small
 HN> glass...I was HOOKED on that
 HN> stuff...and still when I
 HN> have it (yep one small glass) 
 HN> I sip it and savor it as though
 HN> it were a good single malt! Why?
 HN> I dunno...but I do!

I'm a gulper by nature. At the rate I drink, a small glass
of the stuff (extra bad for the extra-sweet) would last
maybe a few tenths of a second, during which time my taste
buds would be beaten down as by a sudden hailstorm. So soda
is better for me (Fanta grape has a weird spicy aftertaste,
though).

-

 -> With my luck, I'd have tripped and fallen into an alternate
 -> universe where Bill Gates was a bit more of a fraud and
 -> disappeared with the dosh without leaving even DOS behind.
 HN> My luck tends to run that way
 HN> as well...but we're talking about
 HN> "the road not taken" so it's only 
 HN> the winners that we missed that we
 HN> see!

I have friends and acquaintances who are natural winners. Actually,
given where I went to school, a disproportionate number of them
are, and the trend has continued to serve them through adulthood.
I don't begrudge any of them what they have and in fact occasionally
am the beneficiary, as when royalties from some Hollywood box office
smash paid for my attendance at my 30th reunion and the Nobel prize
paid for my attendance at the 35th. The donors got a box of Sweet
Sloops.

 -> As the recipe called for duck breasts, one could scale it
 -> down, and you could just make one - let her eat something else
 -> or do one with chicken, one with duck.
 HN> I might get away with a chicken one!

How about a chicken one soaked in duck fat?

 ->  -> Grandma Barbe's roast pork
 -> Most roasts are pot roasts. Only the bestest cuts (from fairly
 -> young animals) do well dry-roasted, so until fairly recently
 -> roasts have generally involved a moist-heat components.
 HN> I never really thought of it 
 HN> that way but I suppose for the
 HN> most part you are right...
 
I figure any recipe called "grandma" would be from those days;
but my own grandma once hosted a dinner for Chinese dignitaries
and served half-pound-or-more slabs of rare rib roast - all the
meat went back delicately picked at; that was in the 1950s,
when in Chin, serving a rare meat was unheard of, and serving
meat at all in other than small chopstickable pieces was
unimaginable. Of course, she was a bit of a different case
herself, being substantially Americanized by being a Radcliffe
grad with a master's in statistics, back when statistics was
an infant discipline and when rare meant 140-145F (in the US
- in French, that's always been "a point").

TENNESSEE WHISKY PRALINES
cat: candy
servings: 24 to 30

2 c sugar
1 ts baking soda
1 pn salt
1 c buttermilk
2 Tb butter
2 1/3 c broken pieces of pecans
5 Tb George Dickel Tennessee Whisky No. 12

Combine sugar, buttermilk, soda, and salt in a
large saucepan. Cook, stirring constantly, until
candy thermometer registers 210F. Add butter and
pecans. Cook, stirring constantly, to 230F (soft
ball stage). Remove from heat; stir in whisky.
Cool 1 min, then beat by hand until mixture begins
to thicken (almost 5 min). Using a tablespoon,
drop onto wax paper. Let cool until firm.

Source: George Dickel


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