Text 16427, 71 rader
Skriven 2014-08-30 11:29:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: one screams 860
===========================
-=> Quoting Michael Loo to Nancy Backus on 08-27-14  11:51 <=-

 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.
 NB>> Which... the burnt caramel flavor in particular, or all of Gus's ice
 NB>> creams in general..?
 ML> Burnt caramel. Gus's other ice creams are good, but that was
 ML> the one that put him on the map.

That's what I thought you meant, wanted to make sure.. :)

 ML>> Burnt caramel does sound like a lovely flavor...
 NB>> I don't think that was the flavor I had when we went there... that
 NB>> was the one we went to at night, right...?  After eating Chinese...
 ML> Yeah - but I encourage everyone to try at least a taste of
 ML> the flavor just so as to be able to brag about having eaten
 ML> the best ice cream in the world.

Then I wonder why I don't remember it...   maybe he was out of it that
night...?
 
 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.
 NB>> I think it's just the coal tar ones they have to list in the
 NB>> ingredients...? otherwise it can go in natural colorings..?  It's the
 NB>> ones mandated to be listed that I was referring to...
 ML> I'm not an expert on such things, but I do know that artificial
 ML> flavors can be listed as such; why not artificial colors?

The dyes (at least some of them) have special regulations...  I think
others can be just lumped into artificial colors...  

 ML>> Goes with a creamy sauce and fresh fruit. Durian and coconut
 ML>> milk is the classic accompaniment.
 NB>> Not likely I'd fix it with the classic accompaniment, but who
 NB> knows....?  :) 
 ML> Mango and other tropical fruits are sometimes used.

I've seen it with mango or egg custard, like regular sticky rice
dessert...
 
 NB>> The first step would be just to cook up the rice.  I understand that
 NB>> you boil it like regular rice but with less water to be absorbed...?
 ML> Actually, more water - a ratio of 1 to 2.5 or even more if
 ML> you like a looser texture.

Ah... the instructions from Lori's were for the smaller amount, but what
you say makes better sense to me...  Not sure what they were thinking it
would be used for, then....

 NB>> For a dessert, do you need to add some sort of
 NB>> sweetener to it?  And when..?
 ML> Palm sugar is the standard, but I use a mixture of dark brown
 ML> and white, as that's what is generally available. You can add
 ML> it any time that there's unabsorbed water, even at the beginning
 ML> if your range flame can go low enough to forestall any scorching.

OK, thanks...  :)   Now I probably have enough info to go on, when I get
ready to experiment with it...  :)

ttyl          neb

... When I'm not in my right mind, my left mind gets pretty crowded.

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