Text 14962, 86 rader
Skriven 2014-07-20 21:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: sucre bleu 684
======================
 ML> mitigate. Why apple, though, I don't know, unless it be
 ML> just to infuriate you.
 NB> It's a cheap sweetener, and sounds healthier than sugar... at least
 NB> that's my best guess... 

Out of curiosity, I looked at the sugar content of various
fruits. Most of the commercial or infomercial Websites are
full of false information, some of it fat-fingered, some
just plain lies. Returning to the best source, the nutrient
database ndb.nal.usda.gov/ndb I see that most fruits are
within delta, all the hoohah notwithstanding, with apples
and blueberries and cherries and pears and peaches all
coming in at about 10% sugar (other berries are a bit less).
So why not blueberry juice? That would get my attention.

By the way, grapes have the most wildly differing numbers
attached to them. I figure they're all wrong, with the
possible exception of the government site.

 NB> Not likely, since most of the apple applications that get me wouldn't
 NB> likely have used the skins...  Probably, like with coffee, it's some
 NB> odd component found only in the apple that gets me...

It's just a weird thing.

 ML> Some of the SUNYs have a pretty good reputation; plus they
 ML> have served as the employment haven for some friends of mine
 ML> and their friends.
 NB> True on the first... apparently not the worst place to teach, etc,
 NB> either...  :)  

Yeah, if I had known, I might have tried to finish my Ph.D.

 -=> Nancy Backus said to Ruth Hanschka <=-

 -> Like fresh mango or custard...  :)   Michael made a sticky rice with
 -> palm sugar syrup for a dessert for the picnic..  very nice and tasty. :)
 RH> Sounds good to me!

It was a compromise: no durians allowed in the house!

 NB> Sure was...  :)   I've had a very nice purple rice dish, with custard
 NB> atop, at a now sadly defunct Thai restaurant...  Haven't found that
 NB> elsewhere yet...

You can get black (or purple) rice in the store, no problem.
The guff about it having been forbidden to all but royalty is
just that. You cook it like regular sticky rice, with as much
coconut milk as you can afford, and then you top it with either
coconut syrup or fresh fruit. Custard is okay - I've had it
with onion custard, which I believe is meant to be a facsimile
of durian. My source of Thai lore, Pad Gajajiva on the long-gone
RIME Cuisine, affirmed that this is an authentic topping.

Perfect Blueberry Syrup 
cat: sauce
yield: 6 c

1 1/2 lb blueberries (5 c)
4 c water
2 c sugar
6 strips lemon zest (1" long)
- removed with a vegetable peeler
3 Tb fresh lemon juice

In a pot, combine the blueberries with 1 c water. Crush
the berries with a potato masher and bring to a simmer.
Simmer over low heat for 15 min. Strain the juice into
a heatproof measuring cup, pressing hard on the solids.
Discard the solids.

Rinse out the pot. Add the sugar, lemon zest and the
remaining water and bring to a boil, stirring to
dissolve the sugar. Boil the syrup over moderate heat
until it registers 225F on a candy thermometer, about
20 min. Add the blueberry juice and lemon juice and
boil over high heat for 1 min. Let the syrup cool, then
discard the lemon zest. Pour the syrup into just-cleaned
bottles. Seal and refrigerate for up to 6 months.

Grace Parisi, Food and Wine magazine


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