Text 23773, 91 rader
Skriven 2012-04-15 08:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: economy/ies 546
=======================
 RH> Probably, if you tend to rebel against the way you were brought up
 RH> (regarding eating), you would cook your eggs differently than the way
 RH> your mom did.

I rebel against my upbringing regarding pretty much everything
but eating!

 If, on the other hand, your mom was a good, creative
 RH> cook and you liked what she cooked, you might not be a rebel & cook the
 RH> way she did. Steve and I do not eat the way we (me, more so) brought up
 RH> and enjoy a wider variety of foods. I cook my eggs basically completly
 RH> opposite of how my mom did.

On the whole, my cooking methods are very like my mother's,
sometimes altered by experience with (eating the products of and
working with) my sister and other knowledgeable persons. There
are a few big deviations: I cook almost all proteins much rarer
than she did (she thought a tinge of pink in the middle of a piece
of beef was "rare" and somehow racy and dangerous). But with no
recipe used for any of these, my bolognese sauce or cabbage and
meat (a simpler version of mu shu ro) or beef stew would be pretty
much identical to what she made fifty years ago.

 RH> adults. Google Veggie Tales and Big Idea Productions. The line I quoted
 RH> above came from the "King George and the Ducky" show, the short before
 RH> the story. 

I discovered that Wikipedia has a whole treatment of the episode.
Interesting. I certainly endorse the ethics that are espoused.

 ML> leach straightaway into the water.
 RH> We steam them, eat them raw or or wilted.
 ML> Can you steam them in a grid over your boiling pasta
 ML> water, saving energy without soaking the veggies in
 ML> lots of water?
 RH> It would make stirring the pasta a bit trickier. (G)

Not really, remove the grid and stir, then replace the grid.
Steaming of greens anyway is one of those methods where
uninterrupted cooking is usually not necessary.

 RH> we went to the Seoul Garden. I usually try the beef bulgogi first; itf
 RH> that's not good, then I don't think the place is good over all. Here it
 RH> was very tender, almost falling apart.

Sometimes I favor the very thin, very marinated bulgogi,
sometimes the chewier kind that's more like the texture
of kalbi. Depends on the state of my jaws, perhaps.

Chef Knox's chocolate truffle cake
cat: dessert
servings: 8 to 10

1 1/2 lb butter
1 1/2 c milk
1 1/2 c sugar
1 1/2 oz bittersweet chocolate
1 1/2 c whole eggs
3/4 c egg yolks
1 1/2 c semisweet chocoalte chips
1 pt heavy cream

Scald butter, milk, and sugar together, making sure butter
is melted. Off heat, add the chocolate; stir until melted.
Let mixture cool slightly.

Whisk eggs and egg yolks together. Whisk into chocolate
mixture.

Line an 8" x 2.5" springform pan with buttered parchment.
Make sure the paper is larger than the pan bottom and
comes 1/2" up the sides of the pan.

Fill the pan 3/4" from the top with the batter. Place in
a water bath about 1 1/2" deep. Bake at 400F for 90 min.

When done, the sides of the cake will be puffed and
slightly cracked. The center will be quite soupy and will
set as it cools. Let cake set in the fridge overnight.
Remove cake from pan in the morning.

Melt the chocolate chips in a saucepan. Set aside. Bring
the cream to a boil and remove from heat. Combine hot
cream with melted chocolate chips. Pour over cake,
letting the chocolate drip over the sides.

Chef Eugene Knox, Lariat Restaurant, Carefree, AZ

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