Text 36394, 102 rader
Skriven 2013-04-25 06:24:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av MICHAEL LOO (1:123/140)
Ärende: ble(a)ch 
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I had this from a banquet deal one of my non-profit organisations had
 DD> put on which sprung for a quantity of TSP to wash the glassware both
 DD> clean and spot free ... and not harm the head on a glass of Guinness.

 ML> It has a flavor, though, as do the other remedies, such as
 ML> hypo, calcium carbonate, and so on. Thorough rinsing would
 ML> likely get rid of most of the objectionable taste and odor,
 ML> but no commercial dishwasher that I know of is effective,
 ML> even with the second rinse.

I've not noticed it. But, then, I don't have your discerning palate. And
usually any lingering tiny taste is subsumed into other flavours ... or in the
case of beer glasses, diluted by the brewski.
 
 DD> And I remembered a story about the one of the local Holiday Inn
 DD> kitchens doing wholesale lots of over-stored chicken pieces/parts in 30
 DD> gallon Rubber-maid trash cans with TSP and a bit of Clorox.

 ML> I'm not doubting the effectiveness of TSP, just saying that I
 ML> wouldn't use it. The Clorox trick is frequently used in grocery
 ML> stores, and you can tell it. When you see stuff on serious
 ML> markdown, it may well have been treated in this way. I don't
 ML> know why this is legal.

I don't know why it's legal - especially for peddling product to (mostly)
unsuspecting consumers. It may never have been addressed - and working under
some form of "all that is not forbidden is compulsory" some schlockmeisters go
ahead in the name of $$$.

If I know a grocery store uses that trick I tend not to buy *any* meat - or
much of anything that's not in a can, box or other package from them. The local
Shop & Save chain is one such as I *know* from one of their meat-cutters that
they re-date their meat - so, it's not much of a stretch to using Clorox on the
chook meat.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Profiteroles w/Toffee Sauce
 Categories: Pastry, I scream, Chocolate, Desserts, Snacks
      Yield: 10 Servings
 
MMMMM------------------------CHOUX PASTE-----------------------------
    200 ml (7 fl oz) water
    100 g  (3oz) water
      1 tb Water (extra)
    150 g  (3oz) plain flour
      4 lg Eggs

MMMMM--------------------------FILLING-------------------------------
           Vanilla ice cream

MMMMM------------------------TOFFEE SAUCE-----------------------------
    400 ml (14 fl oz) cream
    340 g  (12oz) caster sugar
      3 ts Cocoa powder
      2 tb Golden syrup
      1 tb Butter
      1 tb Vanilla sugar
 
  Level of Difficulty:  Medium Difficult
  Preparation Time: 1 hour
  Prepare in Advance:  Yes
  
  Preheat the oven to 200ØC/400ØF/Gas Mark 6. Grease a baking
  sheet with 1 tsp of the butter.
  
  Make the choux paste: Bring the water and 100g/3oz of butter
  to the boil. Tip in the flour. Stir vigorously with a wooden
  spoon, until the mixture comes away from the sides of the
  pan. Remove from the heat. Stir for 2-3 mins. Allow to cool.
  
  Beat in 1 egg at a time. Put it into a piping bag and pipe
  30-40 small bun shapes on the prepared baking sheet. Bake
  in the middle of the oven for approximately 10 mins or until
  the choux pastry has risen to more than double its size and
  is golden.
  
  Make the sauce: Mix the cream, sugar, cocoa and syrup in a
  pan. Bring to the boil, stirring, then lower the heat,
  continue stirring and simmer for 20-30 mins or until the
  sauce is thick and golden brown. Remove the saucepan from
  the heat. Stir in the butter and add vanilla sugar to taste.
  Stir occasionally while the sauce cools.
  
  Cut a split in the profiteroles and fill each with vanilla
  ice cream. Stack them on a serving plate in a pyramid shape.
  Pour over the sauce. if there is any sauce left over, serve
  separately.
  
  Posted by : Sue Rykmans
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Never eat Chinese food in Oklahoma. - Bryan Miller
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