Text 19782, 99 rader
Skriven 2014-11-24 19:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: flights & fancies 343
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 ML> Problem is you have to use twice as much as the package
 ML> directions say to, and it's still not quite as good.
 NB> That's a disappointment for sure.

It was, as I often enjoy Trader Joe products. In this case,
the stuff was better enough than ordinary cocoa to wow the
general public but not comparable for those who know the
high-quality European products.

 ML> Better to bite the bullet and get Maison du Chocolat
 ML> "tasse de chocolat" pearls at $18.50 + shipping for
 ML> 4 servings (if you go to the cafe in New York, a cup
 ML> of the stuff is $8 or 9, not counting tax and tip).
 NB> As long as shipping isn't too much, that could almost be considered
 NB> a bargain...  ;)

I didn't check the shipping, because you have to log in
with an account to do that. This leads me to believe that
it's pretty high.

 ML> They're like nonpareils, Twizzlers, Bull's Eyes -
 ML> disgusting in concept, lots of artificial ingredients,
 ML> and there's no reason why people should want to eat
 ML> them - but they (and I) do.
 NB> Satisfies something left from childhood... ;)
 
Indeed. I have an astonishing number of "somethings left
over from childhood."

 NB>> Is Dave's household vegan (or partially so)...?
 ML> I'm going to make it
 ML> again today but using beef fat instead of olive oil.
 NB> So was the olive oil just a case of what was on hand, thereby
 NB> certifying the recipe as vegan...?  With beef fat sounds like it would
 NB> also be good...  :)

Most of the members are more or less ecologically sound
consumers, but one of the sons and his wife (who don't
live there) are pretty strict ovolactos, partially as
it's easier to keep Kosher that way. There was a long-
term guest a few years back who was vegan crazy (despite
my being older than her dad and smelling like a carnivore
besides, she came on to me once, and the thing that put
me off was her veganness more than her craziness).

 ML> It was an irritation, especially as I'd alerted US to
 ML> the issue. But it was an 001 ticket as opposed to an
 ML> 037 ticket, therefore controlled by American. Even
 ML> though they are the same company now, their accounting
 ML> is different, and this ticket fell through the cracks.
 ML> I don't know if I have the energy to protest, even
 ML> though I am in the right, and it's annoying and several
 ML> hundred dollars.
 NB> Almost seems worth while to drum up the energy... but I do know the
 NB> feeling... 

I just don't have the energy.

Cream of cauliflower
categories: Singapore, soup
feeds: 8

1200 g cauliflower
- cut roughly into bite-sized florets
200 g full cream
1 lg russet potato, 1" dice
1 lg onion, diced roughly
2 Tb butter
3 Tb olive oil
1 L chicken or vegetable stock
h - Optional for garnishing
8 strips streaky bacon, grilled till crisp
- and cut into 1 cm cubes and/or
grated parmesan

1) Melt butter and olive oil until it sizzles.

2) Add onions and sweat until translucent, about 2 min.

3) Add cauliflower and fry, covered, until softened,
about 5 min.

4) Add potatoes and fry, covered, until softened but
not mushy, another 5 min. Add half the stock, and
bring to boil.

5) Transfer everything into a blender and blend until
smooth, or as chunky as you like if you so prefer.
Transfer it back into a pot, and stir in remainder
of the stock.

6) Swirl in cream just before serving. Garnish with
a sprinkling of parmesan and bacon crisps.

thehungrybunnie.blogspot.sg

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