Text 10285, 108 rader
Skriven 2014-02-25 10:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: various 248
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 RH> Yes, but it beats schlepping it around or storing it for years.
 ML> That's so.
 RH> Especially now that you're more nomad than established.

I still have that rather expensive storage unit, not being
willing to get rid of several tons of records and sheet music.

 RH> I was tempted to toss a typewriter at times but never did.

I stationed people around to make sure nobody was hurt
by flying keys.

 ML> Oh, yes, there was the time back in I believe 1958 or 9 when we
 ML> found some puffballs on the side of the road and kicked them
 ML> down the hill. What a pity - they were big - the size of basketballs
 ML> - snowy white inside - and probably would have served as a good
 ML> lunch for a dozen mycophiles.
 RH> I've not seen any (in real life) that big, just the small ones we'd
 RH> find every so often. Then they were in the puff ball stage, not good
 RH> for eating.

As you know, they're good only when the inside is
pure white. When they get brown (the spores mature),
I wonder if they could be used as a flavoring but
never bothered to try.

 ML> I wonder why without the case? Anyhow, there's a lot of
 ML> stuff to speculate about, such as who was behind the act -
 ML> criminals don't just wake up one day and say I'm going to
 ML> steal me a Stradivarius.
 RH> I've no idea of the ages, employment, etc of those that took it. Could
 RH> be that at least one had been employed by the orchestra (but no longer
 RH> so) and knew of the instrument. Dumb enough to think that he could get
 RH> away with stealing it tho.
 
Bigger heists have remained unsolved. And with drug money
floating around, there are probably ready customers for
some of this stuff.

 ML> Well, I rather like peanuts - the best I ever had were on
 ML> Malaysia Airlines - they were like blister peanuts but with
 ML> an even more enticing texture.
 RH> Blister peanuts as in those with a candy like coating on them or what?
 RH> Or are they blistering hot? (G)

They are boiled and then fried probably while still a
little wet, so they have a hard warty coating and are
extremely crispy. They're not American blister peanuts,
which are good enough in themselves.

Peanut parfait with caramel and coconut butterscotch sauce
cat: cruise line, dessert
Serves: 4
h - For the caramel sauce
14 oz cn condensed milk
h - For the parfait
2 egg yolks
4 Tb sugar
5 Tb peanut butter
1 c heavy cream
h - For the butterscotch sauce
1 c sugar
2 ts butter
3/4 c cream
1 1/4 c coconut milk
h - For the peanut praline
1/2 c sugar
2 Tb peanuts

To make the caramel sauce, heat the unopened can of
condensed milk in a pot of boiling water for 3 to 4 hr.
Remove the can from the water. Set aside to cool.
Open the can and extract about 1/3 c caramel. Set aside.

Whisk egg yolks and sugar together to form stiff peaks.
Add the peanut butter. Whip the heavy cream and fold it
into the peanut butter mixture. Divide the mixture into
two parts. Pour half into four individual ring molds
and freeze for 45 min.

Remove the peanut butter molds from the freezer and
pipe caramel sauce over the top of the frozen mixture
(save some caramel sauce for garnish). Top with
remaining peanut butter mixture and return to the
freezer for a minimum of 2 hr.

To make the butterscotch sauce. In a saucepan over low
heat, melt the sugar until it is golden in color. Add
the butter, cream and coconut milk. Cool to room
temperature.

To make the praline. In a saucepan over low heat, melt
the sugar. Stir in the peanuts. Pour the mixture onto
a sheet of grease-resistant paper. Cool to room
temperature. Crush the praline into small pieces. Set
aside for garnish.

PRESENTATION: Spoon coconut butterscotch sauce onto
each of four plates. Unmold peanut butter parfaits
and place one on each plate. Garnish with reserved
caramel sauce and crushed peanut praline. Serve with c
ookies and berries, as desired.

Jean-Marie Zimmerman, Cunard Lines

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