Text 24868, 190 rader
Skriven 2012-05-16 08:19:53 av Dave Drum (1:18/200.0)
Kommentar till text 24854 av JIM WELLER (1:123/140)
Ärende: Boners
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-=> JIM WELLER wrote to DAVE DRUM <=-
JW> Maybe the White People are waiting for a celebrity chef...
JW> ...to tell them what to eat.
DD> What "chef" did you have in mind?
JW> Any of the Food Network "stars".
Well, you did say "with two names". I haven't watched the Food Network for some
time. But, I do visit the web site from time to time and I am not aware that
any of them are hyphenated. Hyper -- sure. Hyphenated -- I dunno.
Just went to the web site and looked - the *only* hyphenated name on their
whole list is Ron Ben-Israel. And I don't think that's what you were implying.
The picture linked to his listing looks like he's probably a "flit".
And with a name like Ben-Israel I sort of doubt that he'll *ever* flog pork
anything. Bv)=
"As chef-owner of Ron Ben-Israel Cakes, one of the country's finest couture
cake studios, Ron Ben-Israel has made cakes that have been hand-delivered to
destinations throughout the continental U.S. and abroad. Ron started his
confectionery adventures after a 15-year career as a professional modern
dancer. Upon retiring from performing with companies spanning three continents,
he incorporated his art training, military background and ballet regime into
the discipline of pastry arts. After Ron arrived in New York City, his cakes
were discovered by Martha Stewart while on display in the windows of Mikimoto
on Fifth Avenue. In 1999 he established his flagship design studio and bakery
in Manhattan's fashionable SoHo neighborhood. Ron is a visiting master pastry
instructor at the International Culinary Center in New York City and has been
awarded prestigious gold medals for his confectionery achievements. To learn
more about Ron Ben-Israel Cakes, please visit:
http://www.weddingcakes.com/#/home/."
JW> The New Log Cabin Restaurant is right beside the Old Log Cabin
JW> Restaurant in Pontiac, Illinois.
DD> "Old Log Inn".
JW> Some Internet research tells me that it was the "Log Cabin Inn".
"Old Log Inn" is a line from an old, sophmoronic joke - that was ancient when I
first heard it in the '50s. The Old Log Cabin was, indeed, built of logs and
was reminiscent of a hunting lodge in atmosphere.
JW> I'd like to drive old Route 66 someday.
Stop by if you do. I'll introduce you to some of the sights and tastes.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Layer Cake - Part One
Categories: Tv-food, Cakes, Desserts, Chocolate
Yield: 11 servings
MMMMM---------------------------CAKE--------------------------------
Cooking spray
3 1/2 c All-purpose flour; sift,
- then measure), + more for
- dusting
2 c Hot strong coffee
1 1/2 c Natural unsweetened cocoa
- powder (not Dutch process)
2 ts Salt
1 tb Baking soda
1 tb Baking powder
4 c Sugar
4 lg Eggs
1 c Vegetable oil
4 ts Vanilla extract
MMMMM-------------------------GANACHE-------------------------------
1 1/2 lb Bittersweet chocolate;
- chopped
3 1/3 c Heavy cream
MMMMM---------------------------BARK--------------------------------
4 oz White chocolate; fine chop'd
4 oz Milk chocolate; fine chopped
8 oz Bittersweet or semisweet
- chocolate; fine chopped
Recipe courtesy Ron Ben-Israel for Food Network Magazine
Prep the pans: Preheat the oven to 350øF/175øC. Fold a
large sheet of parchment paper in half; put a 10" round
cake pan on top. Trace the cake pan, then cut out the
circle to make two rounds of parchment. Spray two 10" cake
pans with cooking spray; fit a parchment round into each.
Spray the pans again, then dust with flour and tap out the
excess.
Make the batter: Pour the coffee into a liquid measuring
cup or bowl; whisk in the cocoa powder. Put the flour,
salt, baking soda, baking powder and sugar in the bowl of
a stand mixer; mix with the paddle attachment on low
speed, 1 minute. Add the eggs, vegetable oil, vanilla and
2 cups water; beat on medium speed, 2 minutes. Reduce the
speed to low; beat in the coffee-cocoa mixture in a slow
stream until combined. The batter will be thin.
Bake the cakes: Divide the batter between the prepared
pans. Bake until a skewer inserted into the middle comes
out clean, 50 minutes to 1 hour. Let cool in the pans on a
rack, 10 minutes, then turn the cakes out onto the rack to
cool completely. Place each cake on a 10-inch cardboard
cake circle (this helps stabilize the layers as you move
them around), wrap in plastic wrap and refrigerate at
least 4 hours or overnight.
Make the ganache: Pulverize the bittersweet chocolate in a
large food processor. Bring the cream just to a boil. With
the motor running, pour the hot cream through the feed
tube; process until smooth. Transfer to a large bowl and
set in a bowl of ice water. Chill, stirring often, until
the ganache is cool but not stiff, about 20 minutes.
CONTINUED TO PART TWO
From: http://www.foodnetwork.com
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Layer Cake - Part Two
Categories: Tv-food, Cakes, Desserts, Chocolate
Yield: 11 servings
CONTINUED FROM PART ONE
Make the bark: Microwave the white chocolate in 15-second
intervals until two-thirds melted; stir to fully melt.
Scrape into a zip-top bag and seal. Put a plastic sheet
protector on each of 2 baking sheets. Snip a corner of the
bag; pipe thin lines of white chocolate over the sheets.
Refrigerate the baking sheets until the white chocolate is
set, about 10 minutes, then repeat the process with the
milk chocolate, piping thin lines over the white
chocolate. Refrigerate until the milk chocolate is set.
Melt the bittersweet chocolate in the same way, then
spread over the white and milk chocolate lines using an
offset spatula. Refrigerate until hard, about 30 minutes.
Peel the sheet protectors off the chocolate and break the
chocolate sheets into shards of various sizes.
Slice the layers: Put one cake on a cake turntable.
Position a long serrated knife against the side of the
cake, about halfway down. Slowly rotate the turntable so
the knife slices the cake in half horizontally. Don't move
the knife much-let the rotation of the turntable do the
work. Repeat with the other cake to make 4 layers;
transfer each to a cardboard circle. (If you don't have a
turntable, carefully slice the cakes in half on a cutting
board.)
Frost the cake: Transfer half of the ganache to a bowl and
whisk until light brown and fluffy. Place one cake layer
(still on a cardboard circle) on the turntable; spoon
one-third of the whipped ganache on top. Rotate the
turntable to smooth the ganache with a long spatula (or
just assemble and frost on a cake plate). Repeat to
sandwich all 4 cake layers with whipped ganache. Spread
all but about 1/2 cup of the un-whipped ganache over the
top and sides of the cake.
Decorate the cake: Press the chocolate bark against the
sides of the cake, using small dollops of the remaining
ganache to help the pieces stick, if necessary.
Serves: 10 to 12 servings
Recipe courtesy Ron Ben-Israel for Food Network Magazine
From: http://www.foodnetwork.com
Uncle Dirty Dave's Archives
MMMMM
... I was a vegetarian until I started leaning toward the light. - Rita Rudner
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