Text 10825, 104 rader
Skriven 2014-03-13 16:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: elusive illusive 315
============================
 ML> I'm of two minds about this. Of course you're operating
 ML> in economic self-interest mode, but what about the long
 ML> term - is Lob's going to continue to be a nurturing mother
 ML> after killing off its competition? 
 JW> I had similar qualms. The Co-Op has a loyal core; I don't think
 JW> they'll go under.

I thought you were the loyal core! And probably so
did the Co-Op.

 JW> Here is the last one I grabbed from her blog; it feels more
 JW> "European".

It looked kind of Turkish to me. Of course, last time
in Turkey I was almost in Europe, too.

 JW> FOR SPONGE CAKE:
 JW> 6    eggs
 JW> 1 c  sugar
 JW> 1 c  plain flour

And there I had just such a syrup-soaked sponge, though
it wasn't fancied up with meringue or anything (I was
offered whipped cream but declined it).

I hadn't planned to eat at all - but Lilli and I were
walking around Alcansak or Alsancak or whatever it's
called, and she had this sudden urge, which I guess
comes of drinking too much, and so we had to hurry to
find a facility, and (unlike in the EU, where all
businesses must offer restrooms even for noncustomers)
we struck out until I spotted a vegetarian restaurant,
so she went upstairs, and I paid the toll, which was
a slice of sponge cake and a cup of tea, $3.50. It
was made with mixed-whole-grain flour, which changed
the texture a bit.

 JW> SYRUP FOR SPONGE CAKE:
 JW> 1 TB sugar dissolved in
 JW> 150 ml water
 JW> 1 pn vanilla powder

But a 1 to 10 ratio doesn't make much of a syrup.

 JW> For meringue base, beat up egg whites until stiff peaks. Add in
 JW> sugar in 3 approaches and whisk for 3-4 min more. At the end, add in
 JW> lemon acid and whisk for 10 seconds. Pour this mixture in to baking
 JW> pan, layered with a parchment paper and cook in preheated oven, at a
 JW> lowest temperature, for a longer time. "Don't bake your meringues,
 JW> DRY them". Usually it takes 5!!! hours.

That's about right - maybe 8 hours. If your oven doesn't
go way low, put it on 170 or 200 and leave the door ajar
overnight. A good thing to make in the wintertime.

=
 I smoked for too many years to have really sensitive
 JW> tastebuds and according to friends and relatives I over-season
 JW> everything as a result.

There is the problem - one's youthful transgressions
come and bite one in unexpected ways.

 JW> Speaking of tastes, I've recently picked up and opened a bottle of
 JW> Williams & Humbert Walnut Brown Oloroso, perhaps the best of a
 JW> limited number of sherries available locally. (You might have
 JW> noticed my recent whisky-sherry cocktail recipe which was a direct
 JW> result of that.)

I always thought that the company should put out a special
bottling for the dirty old man market (as in Have Some
Madeira, M'Dear) labeled Humbert & Humbert.

Modern sushi
cat: fancy, weird, starter
servings: 1

3 oz foie gras
3 Tb brandy
1 Tb Madeira wine
1 cooked lobster tail
1/2 oz mixed sprouts
1 sheet rice paper
Raspberry powder (available in health food stores)
1 lemon, juice of
1 Tb olive oil
Salt and fresh ground pepper, to taste

Combine foie gras, brandy, Madeira, salt and pepper.
Set aside to marinate for 2 hr. Combine lemon juice
and olive oil to make vinaigrette. Split the lobster
tail lengthwise and season with half of vinaigrette.
Soften the rice paper sheet in warm water and place
it on a dry cloth. Layer the rice paper with foie
gras, then sprouts, then lobster. Sprinkle with
reserved lemon vinaigrette and raspberry powder.
Roll sushi-style and cut into 4 pieces.

Castro Boateng, Aerie Resort


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