Text 28685, 96 rader
Skriven 2012-08-25 08:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: odors 172
=================
 ML> summon a fleeting olfactory image of broiled steak.
 ML> Edited to add: Just did it again, five minutes later. I
 ML> wonder if there's any danger in this kind of self-abuse
 ML> or if it's just a harmless pastime.
 NB> Probably mostly harmless...  ;)

Mostly, and even beneficial at times, as it helps me
develop a taste image of what I want to cook, so I have
something to aim for.

 ML> I know - and it kind of scared me at first, but then I
 ML> recalled that a few years I was in fact brain-damaged, and
 ML> it's entirely possible there's some residual effect.
 NB> An interesting proposition.  :)  Hmm... could be a useful skill if one
 NB> could conjure up at will a pleasant odor to cover a less pleasant
 NB> one.. 

Doesn't work that way, or at least hasn't so far.
Reality has always taken precedence over fakeality,
partially a conscious thing, as having seen psychosis
in my family (and been at the border on occasion), I
try to avoid the near occasion of it.

 -=> Nancy Backus said to Jim Weller <=-

 JW> An odd recipe... the truffle and the eggs are commingled overnight
 JW> but I doubt if much truffle aroma would permeate the shell. Then the
 JW> eggs are cooked, not with the truffle, but lame truffle oil.
 NB> Overnight likely wouldn't unless the truffle was quite odorous...
 NB> Maybe cooking the truffle and adding it was simply omited from the
 NB> recipe...?  Or maybe it's one of those "wave it over the top" sorts of
 NB> things...? ;)  
 NB> I have known eggs in the shell to pick up odors from the fridge,
 NB> though... but not usually overnight...  ;0

Real truffles are quite odorous, and I would guess that they
would impart flavor to the eggs almost instantaneously. The
problem is that real truffles are hard to come by, and at
least 99% of the time what you get in even the toniest of
restaurants is of lesser species (T. aestivum, for example).
The real truffle (T. melanosporum) is of a "once tasted always
remembered" character - if you're unlucky, you can alter that
to "always wanted," but that way bankruptcy lies.

Curry puffs
cat: Singapore, mine
yield: 32

h - pastry
2 1/2 c flour
1 ts salt
1 ts sugar
1/2 c lard (sub butter)
1/2 c ice water, more as needed
h - filling
1 carrot, chunked 1"
1/2 lg onion, chunked 1"
1/2 rib celery, chunked 1"
2 garlic cloves, minced
2 Tb yellow curry powder
- or 5 ts garam masala and 1 ts turmeric
1 Tb cumin
2 Tb oil, more as needed
1 md potato (previously cooked)
1 c chicken (previously cooked, optional)
- sub another potato
s, p, MSG to taste

Using chilled implements and ingredients, Cuise the
dry pastry ingredients. Cut the fat into 1/2" cubes
and strew these over the dry ingredients. Pulse quickly
about 10 times or until the fat is incorporated and has
achieved the size of split peas. Add the ice water in
several goes, pulsing between each addition. The pastry
should still be crumbles that just hold together when
pressed together. Form the pastry into two balls, wrap
in plastic, and freeze for 1 hr.

Cuise the vegetables and saute in oil with the spices.

Meahwhile, Cuise the chicken with the potato; when it
becomes crumbs, add to the vegetables and heat through.
Season and let filling cool.

Out of the freezer, roll out the pastry balls into thin
circles. Using a glass or a pastry cutter, cut out 3"
to 4" circles. Fill with 1 Tb filling, fold over to
make half moons, crimp the edges by hand or with a fork.

Bake on a greased sheet at 400F for 20 min or until
crisp and golden.

Source: what I made last night
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