Text 16259, 48 rader
Skriven 2014-08-26 09:36:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: senses dessert us 824
=================================
-=> Quoting Michael Loo to Nancy Backus on 08-22-14  06:09 <=-

 ML> Gus down at Toscanini's, where every Boston-area picnic
 ML> has visited, made his name with burnt caramel ice cream,
 ML> which isn't so sweet as similar products. Corby Kummer
 ML> I believe it was claimed it was the best ice cream in the
 ML> world. Certainly I have not had any that would topple it
 ML> from that pedestal.

Which... the burnt caramel flavor in particular, or all of Gus's ice
creams in general..?  Burnt caramel does sound like a lovely flavor...
I don't think that was the flavor I had when we went there... that was
the one we went to at night, right...?  After eating Chinese...

 ML>> I find beet juice color kind of weird. Commercial beet
 ML>> sugar is, thank goodness, bleached.
 NB>> If one is using it as sugar, that makes sense..  ;)  I used to
 NB>> think using veggies for color a bit weird myself, but I decided
 NB>> that it probably is healthier than Red Dye #whatever, etc... at
 NB>> least there's less processing to get to that point, anyway... ;)
 ML> I understand that some of these red dyes (cochineal, for
 ML> example) are made from edible insects, so they should be
 ML> fine, or at least finer than the coal tar ones.

I think it's just the coal tar ones they have to list in the
ingredients...? otherwise it can go in natural colorings..?  It's the
ones mandated to be listed that I was referring to...
 
 NB>> I found that Lori's carries the black rice in bulk, so I bought a
 NB>> small bag of it, a quarter pound as it turned out.  Exactly a dollar,
 NB>> at $4/lb... ;) Looked about like the right amount for a dessert for
 NB>> two or three... :)  It's residing in my freezer at the moment...  :)
 ML> Goes with a creamy sauce and fresh fruit. Durian and coconut
 ML> milk is the classic accompaniment.

Not likely I'd fix it with the classic accompaniment, but who
knows....?  :)   The first step would be just to cook up the rice.  I
understand that you boil it like regular rice but with less water to be
absorbed...?  For a dessert, do you need to add some sort of sweetener
to it?  And when..?
 
ttyl              neb

... I finally found myself . . . now I don't know why!

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