Text 15008, 129 rader
Skriven 2014-07-22 06:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: in exactitude 691
=========================
 ML> Exactly. What it should be. There should be world peace,
 ML> sufficient foie gras for all, and no bullying or cruelty.
 ML> As opposed to what it is.
 NB> A little cynical, perhaps...?

Who, me?

Actually, thinking of the ancient Greek philosophers, my
thoughts have a lot in common with the Cynics (who were
not all that cynical) as well as a bit of overlap with
Epicureans and Stoics (who were, with the metonymy of
millennia, not all that epicurean or stoic).

 Sometimes there's too much foie gras...
 NB> and a lack of cruelty and bullying...  ;)   Admittedly not often on
 NB> the first, but perhaps a little more frequently on the second...

Would that it were the other way round.

 NB>>> Happy birthday...  :)
 ML>> It wasn't really my birthday but rather a substitute birthday.
 ML>> Thanks anyway.
 NB>> Ah... more an un-birthday...  ;)  or a celebration after/before the
 NB>> fact... :) 
 ML> It was reasonably close to the fact but not exact.

I'll take any birthday I can get, even though I don't
count them and don't really celebrate them as such. But a
good meal with friends is always welcome. Which reminds
me, today is Hap day. I won't get to see much if any of
Annie, because her sister (Chris?) is taking her out, but
I get lunch, drinks, dinner, and the Mets vs. Mariners.
Tomorrow I get to leave this not so great motel and go
on two flights with Lilli and our friend Hermien, ending
up in Sitka, the ancient Russian capital of Alaska.

As Chris (?) has the guest room, I'm at the Rodeway Inn,
which has a mildewy bathroom, the world's slowest Internet
(it's like each pixel and byte of information has to be
nudged across the aether by no-see-ums), and a bed that
seems to have granola beneath the sheets. If I hadn't
been dead tired when I arrived last night, I'd have
required a change of room.

Looking forward to the upgrade to the Super 8 in Sitka.

 ML> I sort of know that I'm a Taurus, but on the day Bob or Deb
 ML> said, we have to go out and celebrate, and I said, why, is
 ML> it your birthday? and was told, no, it's yours. And so it
 ML> was. I don't recall ever telling them, but they swore up and
 ML> down that it was in their phone.
 NB> Apparently they made note of it previously...  :)  Maybe someone else
 NB> told them...?

Beats me, truly. I don't trumpet that information, and
I'll bet few if any of you knows the date or even the year.

 NB> Good question... I might suspect both, although drizzling the strips
 NB> would make things rather messy to work with... it might help hold the
 NB> filling in the rollups, though...   (like the peas with honey on the
 NB> knife limerick...)

"But it keeps them on the knife"? Not quite in limerick
form, as I recall, but I might be wrong, insofar as I can't
remember the rest of it either.

 NB> That could be tasty, and pretty to see...  :)  Sort of a sticky
 NB> bun-ish thing...  Any idea where the name for it came from..?
 ML> Cafe Caruso, 707 Bleecker St., Utica 315-735-9712,

Utica. [g]

=
 ML> I almost got my revenge by sending an apple recipe ...
 ML> but see another post in this packet for that.
 NB> Trying to force improvisation, eh...?   (G)

Or inexactitude. One can as you know almost always
substitute something else for apples.

 ML> Chef John's Bananas Flambe
 NB> Question... Is the flambe just the fact of being sauteed in brandy...?
 NB> I thought flambe had something to do with lighting the alcohol... ;)

If you want to be accurate, yes, there should be
a "flam" involved.

 NB> ... If I were here more often, I wouldn't be gone so much.

My motto these days, it would seem.

Flamed fruit-filled crepes
Categories: dessert, french
Servings: 6

h - for the batter
250 g flour
50 g creme fraiche
3 eggs
300 ml milk
70 g powdered sugar
4 Tb melted butter
a splash of Calvados or Armagnac.
h - for the filling
600 g fresh fruit
100 g walnuts
50 ml Calvados or Armagnac
butter
powdered sugar

Original title: Crepes flambees aux pommes

Prepare the batter in the usual way. When it is beaten smooth,
add the touch of booze at the last. Let rest at least an hour.

Peel and slice the fruit thick. Saute in butter.

Break the walnuts into small bits.

Meanwhile, make the crepes. Top each with cooked fruit and
nuts and roll them up. Put them on a heatproof plate, sprinkle
with sugar and Calvados or Armagnac, which has been warmed
beforehand. Light on fire. When the flames die down, decorate
with a bit of powdered sugar and serve.

adapted from www.mygale.org/~cuisine/desserts.htm
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