Text 21868, 158 rader
Skriven 2014-12-17 19:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: aaugh 453
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 ML> I've taken to carrying a bottle of magnesium pills
 ML> in my luggage, say no more, nudge nudge. Okay, I'll
 NB> Sounds like a reasonable plan... ;)

It was.

 ML> say more. I forgot them on this trip. For some reason
 NB> Oops... ;)

Bigger oops is that I've determined they're in Rhode
Island. All right, I can always buy more.

 ML> I got the notion that cinnamon too will minimize the
 ML> tendency to migraine. For some reason the only cinnamon
 ML> here at the house in Navarra, FL is in a package of
 ML> cinnamon walnut rugelach. So Annie and I ate them.
 NB> (not even any cinnamon on the spice shelf...??)

I eventually found it, not where I expected it. Apparently
many years ago Bill's wife was making apple pie or somesuch
and reached for the cinnamon and got the chili powder, so
the two now are carefully placed far away from each other.
 
 ML> The tiny dose of cinnamon seems to have helped, as
 ML> well perhaps as half a Benadryl taken to counteract
 NB> Good that.  ;)

Benadryl is one of the great drugs. Max (the obnoxious dog)
is given a whole one every night to keep him from yapping
and shouting; it sometimes almost works, but God forbid
someone should walk a dog past the house in the middle of
the night.

 ML> the effects of cat (1) and dog (1), both screamers,
 ML> which fact may have contributed to my nervous state
 ML> to begin with.
 NB> Indeed.  And certainly wouldn't help if a migraine did get started,
 NB> for sure..  ;0

The cat was yowling worse than usual a few evenings ago,
and I astonishedly watched as she started projectile
vomiting so hard that it propelled her diagonally backwards
into the corner. Very weird, and when the episode was over
she seemed just fine, just hungry. She then ate another can
of cat food as though nothing had happened.

 NB> Potato has its place in some breads...

I don't see potatoes as better than survival food and put
it in the same category as millet, quinoa, and other
starchy things. Not big on starchy things.

 ML> Oh, I thought that said "tomato scream sauce." Anyhow,
 ML> probably go well with bread.
 NB> Too much screaming around...  (G)   Probably would make a nice sauce
 NB> to dip bread into..   :)

Ginger Tomato Ice Cream
categories: odd, dessert
Servings: 8

h - For the tomatoes and tomato paste
4 c whole peeled tomatoes
- from 3-3.5 lb plum or other meaty tomatoes
3 Tb light brown sugar
1 1/4 ts garam masala
2 ts granulated sugar (to 2 Tb, as needed)
h - For the ice cream
2 lg egg yolks
2/3 c granulated sugar
2 Tb flour
2 c whole or low-fat milk
2 Tb packed peeled, shredded ginger root
1 c heavy cream

For the tomatoes and tomato paste.

Preheat the oven to 250F.

Set a fine-mesh strainer over a medium bowl.
Working with one at a time, hold each tomato
over the strainer, halve horizontally, and
scoop out the insides and any hard or pithy
areas, letting them fall into the strainer.
Tear the tomato flesh into large chunks and
transfer them to a separate medium bowl. Use
the back of a large spoon to press the tomato
flesh in the strainer, pressing as much juice
as possible into the bowl. Drain any liquid
from the cut tomatoes and add it to the bowl
with the juice. If you do not have 2 c of
juice, cut more tomatoes to get it.

Line a baking sheet with parchment paper.
Arrange the tomato chunks on the sheet in a
single layer.

Combine the brown sugar and garam masala in a
small bowl, then sprinkle the mixture evenly
over the tomatoes. Bake for 2 1/2 to 3 hr
until the tomatoes are dried but still have
softer, fleshy parts. They should not be as
hard as sun-dried tomatoes.

Meanwhile, combine the reserved tomato liquid
and 2 ts sugar in a heavy medium saucepan.
Taste, and add up to 4 ts sugar to make a
sweet juice. Bring to a boil over medium heat
and cook for 30-60 min until the liquid is
somewhere between a heavy syrup and a paste
in consistency. When it begins to get very
thick, stir it constantly. You will have a
little less than 2 Tb. Let cool, but do not
refrigerate.

For the ice cream.

Beat the yolks with a mixer on medium speed
until they are pale yellow in color. Reduce
the speed to low; combine the sugar and flour,
then gradually add the mixture to the beaten
yolks, until thoroughly incorporated.
Gradually add the milk, beating well.

Transfer the mixture to a medium saucepan over
medium heat. Cook until the mixture steams and
thickens slightly to form a custard; do not
allow it to boil. Remove from the heat and stir
in the ginger. Do not add the ginger earlier,
or the custard will curdle. Once the custard has
cooled, transfer it to the refrigerator to chill.

To assemble.

Cut the dried tomatoes into bite-size pieces
to yield 1 c. Reserve any extra for another use.

Strain the custard through a fine-mesh strainer.
If you like a strong ginger flavor, press the
shreds against the sieve to force out more of
their moisture. Discard the ginger. Add the
cream to the custard and mix well. Transfer to
an ice cream maker and process according to the
manufacturer's directions.

Use a flexible spatula to swirl the tomato
paste into the soft ice cream, then add the
tomatoes, distributing them evenly. By this
point the paste should be evenly distributed,
too, but it's fine if there are swirls left.

Transfer the mixture to the freezer to firm up
for at least 4 hr to overnight.

Washington Post 8/15/2012
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