Text 14964, 78 rader
Skriven 2014-07-20 22:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Wild vs domestic 686
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 ML> somewhere that the things that grow in lawns aren't real
 ML> strawberries, but as the leaves, stems, and berries look
 ML> just like the real thing, I am inclined to believe that
 ML> they are real, just annoying.
 DS> Not annoying at all.  They are green.  They cover what would otherwise
 DS> be bare dirt.

One could say that about crabgrass, too!

 DS> Title: Poor Man's Lobster
 DS> 6    Squid, cleaned

This is more or less a recipe for calmares a l'americaine
(a bit of a misnomer, as there's nothing American about the
recipe - the claim has been made that the proper term is
a l'armoricaine, but that ignores the fact that there's
nothing Armorican about it either. Aside from the odd
procedures and the long cooking time, it looks decent.

 DS> 5. Drop the rice in 3 quarts boiling water with salt. Keep at
 DS> rolling boil for 19 minutes. Drain, rinse quickly under the cold
 DS> water tap to stop the cooking, and set it in a warm - NOT HOT - oven,
 DS> with door left open to d????

... dry.

Sweet Summertime Blueberry Syrup
cat: sauce
yield: 3 c

5 c organic blueberries, washed
1 c water
1 c Turbinado sugar, firmly packed (or white sugar)
1 organic lemon, whole, washed

1. Using a sharp paring knife, peel three or four strips
of lemon peel from the lemon. Skin should be about 1/2"
wide and not have too much of the bitter pith or white
part on it. Then juice the lemon, and set both zest and
juice aside.

2. Place blueberries and water in a medium pot. Don't
worry about stems or leaves; they will be strained out
later. Using a potato masher, crush the berries.

3. Over medium-high heat, bring the berries and water
to a boil, then lower the temperature to medium-low.
Simmer berries for 15 min, stirring occasionally.
They will darken considerably.

4. Remove pot from heat and ladle berries into a
fine sieve set over a heat-proof bowl or measuring
cup. Using the back of a smaller ladle, press on the
berry solids to extract as much juice as possible.
Discard solids. (Update: or save them if you like.
This part is apparently alarming to quite a few
commenters! But my solids are full of stems, not
worthy of a smoothie.)

5. Return the blueberry juices to the pot, then add
the lemon peel (not juice yet) and the sugar. Bring
to a boil and simmer for 10 min until the mixture
thickens slightly. (Optional: Add a stick of cinnamon
here, if you like).

6. Add 2 Tb lemon juice and stir to combine. Boil
another minute or two. Remove from heat and allow to
cool. Remove lemon zest.

7. Using a funnel, pour syrup into clean jars. Top
with lid and store in the refrigerator for up to
three months, or the freezer for up to nine.

http://www.simplebites.net/how-to-make-your-own-blueberry-syrup/

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