Text 20116, 93 rader
Skriven 2014-12-04 09:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: too much on plate 392
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 RH> I suspect my older brother ate like that, or from the frozen,
 RH> nuke-able foods. Either one, I understand his kitchen was similar to
 RH> one at your brother's. I never saw it but my younger brother said it
 RH> was a hazardous waste zone.

That sounds reasonably similar - and nothing gets washed
until every pot, pan, plate, and glass has been used up.
I once threatened to get rid of all but one of every
implement and utensil, and the kid thought that inordinately
funny. I didn't find it so.

 ML> I'm there I eat mostly snacks kiped from the airplane
 ML> and then get out of there before malnutrition sets in.
 RH> Eating out for the occaisonal decent meal while in the area?

But on weekends especially the public trans doesn't
run after 7 or 8 pm, so that's out. 

 ML> moved their operations abroad, where US laws cannot
 ML> reach (in an enforcement sense). In general, it's
 ML> a leap between having the laws on the books and
 ML> having a way to enforce them.
 RH> Sigh! Don't need any more laws, just better enforcement of ones on the
 RH> books.

But when they move - even in a purely cyber way - to some
of these little two-bit countries, enforcement becomes
impossible. After all, the scammers are improving the
local economy (employment, fee payment, etc.) even as
they wreak havoc with ours.

 ML>       Title: Home-Cooked Carnitas - Carnitas Caseras
 RH> I'm going to try them, but don't know just when. I'll check some of my
 RH> Mexican cook books once I get them unboxed & shelved.

I think you'll find a bunch of variations among them.

WARM LEMON SOUFFLE
cat: dessert
serves: 6

2 envelopes unflavored gelatin
1 c cold water
5 eggs, separated
3 1/2 Tb cornstarch
1/4 c plus 5/6 c sugar, plus more for sprinkling
1/2 c water
1/2 c plus 1 Tb fresh lemon juice
1/2 c plus 1 Tb heavy cream
Zest of lemon, grated
6 or 12 strips of lemon zest for garnish.

Cover a large cookie sheet with plastic wrap, and place 6 flan
rings on it. Dissolve gelatin in cold water. Set aside.

Place egg yolks in electric mixer. Stir together the cornstarch
and 1/4 c sugar, and then stir into yolks. Beat mixture on high
speed until it turns light yellow.

In a 1-quart saucepan, bring lemon juice, heavy cream and grated
lemon zest just to a boil. Slowly pour lemon mixture into yolk
mixture, beating all the time, until lemon mixture is completely
incorporated. Return mixture to saucepan; and bring to a boil,
whisking constantly, and boil for 3 min to a boil. Slowly pour
lemon mixture into yolk mixture, beating all the time, until lemon
mixture is completely incorporated. Return mixture to saucepan; and
bring to a boil, whisking constantly, and boil 3 min to thicken.
Remove from heat. Stir dissolved gelatin into yolk mixture.

Wash and dry mixer bowl thoroughly. Beat egg whites in mixer until
they form soft peaks. In a saucepan, stir 5/6 c sugar with 1/2 c
water, and bring to 250F on a candy thermometer, making sure sugar
does not stick to sides of pan. Remove from heat, and with mixer
running slowly pour hot sugar mixture into egg whites. Make sure
sugar mixture does not get on beaters.

Fold meringue into yolk mixture. Spoon some into each flan
ring, and with a spatula, make a dome shape. Cover each loosely
with plastic wrap, and freeze for several hours or overnight.
Remove souffles from freezer one or two at a time. Unmold by
running a knife around edge of flan ring and pushing gently
from bottom. Place each on a micro-safe plate by itself or on a
very thin circle of sponge cake. Sprinkle sugar on top of each
souffle to 1/8" thickness, and with a hand-held gas torch,
caramelize sugar. Place plate in microwave oven on high 35-45
sec. If you can fit two in oven at same time, cook 90-100 sec.
Decorate with strips of lemon zest, and serve.

NY Times 10-6-99, Adapted from Palio

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