Text 21584, 104 rader
Skriven 2012-02-22 22:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: science fail
====================
-=> Quoting Hap Newsom to Michael Loo <=-

 -> What's to prevent them from just flushing out in
 -> international waters?

 HN> They (the big shipping companies)
 HN> don't like to do that because
 HN> they have to slow down to do it. 
 HN> And slowing down= $$$$ in their
 HN> eyes. They were supposed to shift
 HN> ballast water mid ocean but prez
 HN> Shrub cancelled that and that 
 HN> caused a huge influx of invasive
 HN> species from other parts of 
 HN> the world. 

This from a man who couldn't pronounce nuclear, who was going to
send a man to Mars and who tried to reduce energy consumption by
fiddling with daylight savings time.

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

      Title: Bake-Fried Bread in Spice-Scented Syrup
 Categories: Desserts, Mexican
      Yield: 6 Servings

      1 c  Water
      1 c  Sugar
      3 tb Piloncillo or
           dark brown sugar
    1/4 c  Raisins
      1    Stick cinnamon
    (3-inches long)
      4    Whole cloves
      2    Strips lemon peel
      3    Egg whites
    1/2 c  Skim milk
      3 tb Sweet wine; such as
    Marsala or malaga
    1/2 ts Vanilla extract
    1/4 ts Almond extract
    1/4 ts Ground cinnamon
      6 sl Day-old french bread;
      1    -inch thick

  In a medium saucepan over high heat, combine the water, sugar,
  piloncillo or brown sugar, raisins, cinnamon stick, cloves, and
  lemon peel. Bring to a boil. Reduce the heat to medium and simmer
  for 5 minutes, or until the sugar is dissolved and the mixture is
  slightly thickened. Pour into a large shallow bowl. Let cool to
  room temperature. Refrigerate the syrup for 2 hours, or until
  cold.

  In another large shallow bowl, whisk together the egg whites or
  egg substitute, milk, wine or milk, vanilla extract, almond
  extract, and ground cinnamon. Add the bread and let soak, turning
  once or twice, for 10 to 15 minutes.

  Preheat the oven to 400F. Coat a nonstick baking sheet with
  nonstick spray.

  Arrange the bread on the prepared baking sheet. Coat the tops with
  nonstick spray. Bake for 10 minutes per side, or until nicely
  browned and crisp. Transfer the bread to a rack to cool.

  Transfer the bread to the bowl with the syrup. Let soak, turning
  once or twice, for 30 minutes. Remove and discard the cinnamon
  stick, cloves, and lemon peel.

  Transfer 1 slice into a small shallow serving bowl and spoon a
  little syrup and some raisins on top. Repeat with the remaining
  slices.

  PILONCILLO (panela; rapadura). Mexican piloncillo; pressed,
  unrefined dark brown sugar; usually comes molded in pyramid-shaped
  chunks. It's used for making desserts and syrup. It's harder than
  north American dark brown sugar, but the latter can be used as a
  substitute. To use piloncillo, grate it on a hand grater before
  measuring.

  Notes: Caballeros pobres: "I've always loved the name of this
  Mexican dessert, literally, "poor horseman." It's a sort of French
  toast (actually, deep-fried bread) that's sewed in spice-scented
  syrup. To make a heart-healthy version, I use egg whites instead
  of egg yolks in the batter and crisp the bread in the oven instead
  of the deep-fryer." -SR

  Recipe by: Steven Raichlen's Healthy Latin Cooking 1998


MMMMM



Cheers

YK Jim


... Always ready to pervert pure science for a fast buck!

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