Text 22846, 102 rader
Skriven 2012-03-25 08:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: wealth 414
==================
 ML> Ah. Is that the Full Cream? I found it okay 15 or 20 years ago.
 JW> AFAIK the traditional pre-apartheid sherry was a medium cream and
 JW> both the full cream and the pale dry relatively new additions to
 JW> their lineup.

I thought the Full Cream was available quite a while ago. Not
that it was special in any way, it was utilitarian okay in the
same way Paul Masson or Fairbanks belongs in the kitchen
cupboard.

 JW> (drinking Noval 10 year old tawny as I type)
 ML> What's the price differential between the 10 and the 20?
 JW> About half.

Okay.

 ML> I believe that the greatest quality change is between 10
 ML> and 20, though 30 is generally my favorite. 40 is old.
 JW> 20 year old is quite wonderful... for my taste. Less so to my pocket
 JW> book.

So it's a tough call - 3 oz of the 10 vs. 1.5 of the 20.
Depends on your situation of the moment, I suppose. Glugging
versus sipping.

 JW> Biscuit 60 grams, 260 calories, 15 grams fat, 7 grams saturated
 JW> That's a lot fattier than my homemade biscuits
 JW> I think my biscuits clock out around 150 cal.
 ML> Those would be pretty lean biscuits.
 JW> But still quite good... for my taste. I use a scant 1/4 cup of
 JW> butter or lard to 1 1/2 cups of flour to make 8 biscuits.

Leaving the option for the eater to add more butter, not a
bad option if you have good butter on hand.

Leaner still:

---------- Recipe via Meal-Master (tm) v7.05

      Title: BAKING POWDER BISCUITS
 Categories: Breads, Rolls
   Servings: 12

      2 c  Flour                             1/2 ts Salt
      3 ts Baking powder                     3/4 c  Milk
    1/4 c  Shortening

  Sift dry ingredients into bowl, Cut in shortening until like coarse crumbs.
  Make a well, pour in milk all at once. Stir quickly with fork just until
  dough follows fork around bowl, Turn out onto lightly floured work
  surface.(*dough is soft) Knead gently 10 or 12 strokes. Roll or pat down
  1/2 inch thick. Dip cutter in flour. Bake on ungreased sheet at 450 F for
  12-15 minutes. Source unknown

-----

 JW> reduced her intake of red
 JW> meat and fat, especially meat with nitrates
 ML> You lost me there!
 JW> I knew I would. [g]

I suppose I could cut costs by reducing meat consumption,
but see what I posted to Matt Munson.

 ML> Title: CARAMEL PECAN PIE
 JW> Craving the forbidden eh?
 ML> It's less psychological and more physical, I think. It's like
 ML> the appestat for sweets got turned up several notches.
 JW> That happens. In fact an increased craving for sweets is one of the
 JW> standard symptoms of diabetes onset.

I'm cooked. I used to be somewhat indifferent to sweets - many
of my food reports end with something along the lines of
"instead of dessert I had a second serving of that lovely
liver mousse." Now no longer.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Duck Liver Mousse
 Categories: Appetizers
      Yield: 6 servings

      1 lb Duck livers, cleaned                1 tb Fresh pepper
      1 tb Kosher salt                         1 oz Hazelnut liqueur
      2    To 3 large shallots, chopped        1 tb Nutmeg
      1 oz Brandy                              3 c  Heavy cream

  Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food
  processor and puree.  With machine on add 3 cups heavy cream.  Strain
  through a fine sieve.  Bake in water bath at 325F until the center is
  firm to the touch.

  Serve as an appetizer or first course with toasted French Bread slices.

  Source unknown

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