Text 31088, 149 rader
Skriven 2012-11-18 16:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: stuff
=============
-=> Quoting Nancy Backus to Jim Weller <=-

 >> I'd just make the peaty ones last even longer

 JW> That logic would make rutabagas the very cheapest of all vegetables!

 NB> You did note that I admitted to some major flaws in the logic... (G)

Yeah, I did. [g]

 >> telemarketing
 
 JW> I asked him if he
 JW> could hold as I was in the middle of administering my grandmother's
 JW> asthma medicine. Then I set down the phone, turned on the radio,
 JW> found a country and western station and went back to the supper
 JW> table.

 NB> I take it he was gone by the time you returned to the phone..?

Yeah. I didn't check for half an hour. I have no idea how patient he
was.

 JW> I still have one email buddy in NYC who has not resurfaced...

Who has since checked in. She lost her internet connection for a
long time but not her power or heat. So a few were quite deprived
and miserable for varying amounts of time not none injured or worse.

 NB> hoping for our two Volvos (his a '98 V70, and mine an '05 S60R,
 NB> bought late '07) to last us for the rest of our driving days...  ;)

With Volvos that is quite possible.

 >> and made the interest tax-deductible besides.
 
 NB> if one itemised one's deductions...

That phrase is odd to me too. (If the meaning is clear to me,
Canadians must itemize everything, all the time.)

Another oddity to me:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Greek Olive Oil Cake With Honey Syrup
Categories: Cakes, Greek
  Servings: 8

           OLIVE OIL CAKE:
    vegetable oil spray, as
    needed for the pan
      2 c  all-purpose flour, plus more
    for the pan
    1/2 ts baking powder
    1/2 ts baking soda
      1 ts kosher salt
  1 1/4 c  whole milk, at room temp
    1/4 c  Grand Marnier
    1/4 c  freshly squeezed orange
    juice
    Grated zest of 1 lemon
      3 lg eggs at room temperature
      2 c  sugar
      1 c  extra-virgin olive oil
           HONEY SYRUP:
    1/2 c  honey
    1/2 c  sugar
    1/2 c  water
      1    clove
      1    strip of orange or lemon
    zest, about
    1/2 x  4 inches, cut with a
    vegetable peeler

Preheat oven to 375 F. Spray the cake pan with vegetable oil spray.
Cut a 9-inch round of parchment paper and place it in the bottom of
the pan, then spray the paper. Flour the pan, shaking out the
excess. Set the cake pan aside.

In a bowl or onto a sheet of parchment, sift together the flour,
baking powder and baking soda. Stir in the salt. Set the dry
ingredients aside.

In a small bowl, combine the Grand Marnier, orange juice, and lemon
zest. Set the wet ingredients aside.

Put the eggs and sugar in a large bowl and whisk by hand with a
balloon whisk until well-combined and smooth.

Gradually add the olive oil in a steady stream while whisking the
egg mixture, as if you were making a mayonnaise. Tip: Put the olive
oil in a Pyrex liquid measuring cup first to make pouring easier.
Also, you can make a cradle with a kitchen towel to hold your bowl
steady as you whisk.)

After you have emulsified the oil into the egg mixture, start adding
the dry ingredients in 3 additions, alternating with the wet
ingredients in 2 additions, beginning and ending with dry. As you
make each addition of dry and wet ingredients, whisk by hand just
until the batter is smooth, without overbeating, before adding the
next. Scrape down the bowl as needed.

Pour the batter into the prepared pan. Give the pan a couple of taps
on the counter to settle any air bubbles in the batter.

Bake the cake until deep golden brown, slightly domed, and possibly
cracked on top, about 70 minutes. A skewer should come out clean of
batter but with a few moist crumbs.

Remove the pan from the oven and allow to cool on a wire rack for
about 15 minutes. To unmold, run a small knife around the edges of
the cake. Place a cake cardboard or a plate over the cake pan and
invert the pan. The cake should slide right out onto the cardboard.
Peel off the parchment circle (from what used to be the bottom of
the cake) and invert again. Remove the top board and the cake will
be right side up. Allow the cake to cool on the wire rack until it
is only slightly warm or at room temperature before slicing.

Meanwhile, while the cake is baking, make the syrup. Combine the
honey, sugar, water, clove and citrus zest in a small saucepan over
medium-high heat. Bring to a simmer, stirring to dissolve the sugar
and adjusting the heat as necessary to keep the liquid at a simmer.
Simmer until reduced by almost half and as thick as a light syrup,
10 to 12 minutes. (You should have a little more than 3/4 cup of
syrup.) Remove the pan from the heat and pour the syrup into a
container to cool to room temperature. Remove the clove and zest
from the syrup and discard.

To serve, slice the cake and put the slices on plates. Drizzle each
slice generously with honey syrup.

Yield: makes one 9-inch cake

From: The Dahlia Bakery Cookbook by Tom Douglas
Posted by Emma Kobolakis
From: Serious Eats

MMMMM-------------------------------------------------


YK Jim


... I am the Indiana Jones of food oddities.

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