Text 34620, 88 rader
Skriven 2013-03-10 09:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: mainstream 227
======================
 RH> Probably because yogurt got to be morre mainstream and inexpensive.
 ML> Ah, I hadn't considered that, not paying much attention
 ML> to what's mainstream.
 RH> I had to, to some extent as I'm the main grocery buyer for the family.

Even were I in a situation like that I'd be inclined to push
the banks of the mainstream - unless I were hanging out with
an aberration such as one of the people I once met who would
eat only rice, ground beef, and canned green beans, or the
person I heard of who ate only breakfast cereal, and even
then I'd tend to push them.
 
 ML> But there still is a cost savings at very little expenditure.
 RH> To do it the way you're supposed to (as I recall), does take time.
 RH> Heat the milk (making sure it doesn't scorch) to just under a boil,
 RH> cool it down to the zone indicated on the spoon, stir in the starter,
 RH> mix well, then portion it out into those little cups. Probably about
 RH> half an hour or more. I'd usually do the quick heat the milk to the add
 RH> starter level and go from there--maybe 10 minutes.

I forget which method I used, but as my girlfriend of the
time was a serious instructions follower (she became a
lawyer), probably the canonic one.

 ML> Using the method that Weller apparently uses, you can make a
 ML> liter of yogurt at one time in one dish, and, if you're not
 ML> using the oven for a few days, do several at once.
 RH> True, if you've got the fridge space to store several. Since Steve got
 RH> into the kefir thing we've cut way back on our yogurt consumption.

I would guess that making kefir wouldn't be too difficult
either.
 
 
 ML> I'll wear a hat.
 RH> And sunglasses--that one that hit Russia was bright.

The aurora was actually pretty bright the other night.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Smokey Potato And Corn Salad With Chipotle Mayonnaise
 Categories: Salads
      Yield: 8 Servings

      1 lg Red bell pepper
      2 tb Olive oil
  1 1/2 lb Large red potatoes *
      2 tb White wine vinegar
      3    Ears corn, shucked
    1/4 c  Plain yogurt
    1/2 c  Mayonnaise
      1    Canned chipotle in adobo
           Sauce **
           Plus 1/2 teaspoon adobo
           Sauce
      2 tb Chopped cilantro
           Kosher salt to taste

  *  scrubbed and sliced 1/4-inch thick ** seeded and minced to a paste,

  Rub the pepper with a little of the oil and grill it on the rack about 5 to
  6 inches from the heat source, turning frequently, until it is charred on
  all sides, about 10 to 15 minutes. Transfer it to a bowl and cover the bowl
  with plastic wrap.  When cool enough to handle, peel the pepper and remove
  the seeds, Chop the pepper and set aside. Let the grill fire cool to medium
  heat.

  Toss the potatoes with 1 tablespoon of the oil and salt to taste and
  arrange in one layer on the rack. Grill, turning frequently, until browned
  and tender, 15 to 25 minutes. Transfer the potatoes to a large bowl and
  while still hot, toss with the vinegar. Rub the corn with the remaining
  oil, season with salt and grill, turning frequently, until the corn is
  lightly golden on all sides, 10 to 15 minutes. Cut the corn off the cob and
  add to the bowl with the potatoes. In a small bowl whisk together the
  yogurt, mayonnaise, chipotle and adobo sauce and salt to taste. Add the
  chipotle mayonnaise, red pepper and cilantro to the potato salad and toss
  gently.

  Courtesy of Elizabeth Karmel

  Source: The Dinner Table

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