Text 23637, 93 rader
Skriven 2012-04-12 09:49:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: BLOG 35  20412
======================
 -=> Quoting Jim Weller to All <=-

 JW> Title: Real Coconut Rum

An interesting exercise.

 JW> 1    whole, ripe coconut
 JW> 2 1/2 c  light rum

 JW> If you have access to a fresh coconut, don't be scared off by having
 JW> to crack it open—it's easier than it seems and the sweet flavor is
 JW> worth the extra effort. Be sure to select a ripe coconut that's
 JW> brown on the outside, rather than a green young coconut. When you

If you get a green coconut, use the sweet water separately with rum.

 JW> Special equipment: hammer, screwdriver or ice pick, sharp knife,
 JW> cheesecloth or coffee filter

Note that this recipe assumes the coconut has already been husked.  If
you get a nut straight from the tree, which still has the thick,
fibrous husk on it, that will have to be removed.  It is possible to
do this yourself, using screwdrivers and tyre levers, but it is better
to find a Pacific islander and get him to do it in seconds.

 JW> Locate the three black dots, or "eyes," on the coconut. Hold the
 JW> coconut securely, then pierce a hole through one of the eyes by
 JW> tapping the screwdriver with the hammer. Drain the coconut water out
 JW> and reserve it for another use.

 JW> With a firm hold on the coconut with one hand, use the other hand to
 JW> tap forcefully around the center equator of the coconut with the

The back of a cleaver works very well.

 JW> hammer. Rotate the coconut and continue to tap along the equator
 JW> until you see a crack forming. (Some stores will even start a
 JW> hairline crack in the coconut in order to make this process easier.)
 JW> Once the crack has gone across most of the coconut, pry the coconut
 JW> apart with your hands or with the screwdriver.

 JW> Use a sharp knife to separate the white coconut meat from the

This is easier if you allow the nut to dry a bit.  Or you can use a
proper coconut scraper if you have one.

 JW> coconut shell. Discard shell. Chop coconut meat into chunks—you will

The un-perforated half of the shell can be used as a soup bowl.

 JW> get around 10 ounces of coconut meat.

 JW> Place the coconut chunks in a sealable glass jar and pour in rum.

If you have a really strong blender you can reduce the chunks to
shreds, and then the process works much quicker.  A weak blender will
merely burn out!

 JW> Seal and shake. Let it steep for a minimum of two weeks and up to
 JW> three weeks, shaking often. Sample as you go to see how the flavor
 JW> is progressing. Once desired flavor is achieved, remove the coconut
 JW> chunks. Strain through cheesecloth or coffee filter, then store in a
 JW> glass bottle or jar at room temperature for up to a year.

Don't discard the rum-flavoured chunks.  They make good eating.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bananas in Coconut Milk
 Categories: Dessert, Thai, Fruit, Vegan
      Yield: 4 Servings
 
  2 1/2 c  Coconut milk
    1/4 c  Sugar
    1/2 ts Salt
      4 lg Bananas, peeled & diagonally
           -- sliced into 1 1/2" pieces
 
  In a large saucepan, bring the coconut milk to a boil.  Add the sugar
  & the salt & cook for 3 to 5 minutes over medium heat.  Reduce the
  heat, add the sliced bananas, cover & simmer for 5 minutes.  Do not
  stir, or the bananas will become mushy.  Serve hot or cold.
  
  Pojanee Vatanapan's "Thai Cookbook" From: Mark Satterly Date: 09-27-94
 
MMMMM
 
Today is "Look up at the sky" day.
On this day in 1961 Yuri Gagarin became the first man in space.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)