Text 2252, 91 rader
Skriven 2013-07-06 23:45:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 2227 av Jim Weller (1:123/140)
Ärende: Re: renos
=================
 -=> On 07-05-13  21:40,  Jim Weller <=-
 -=> spoke to Dale Shipp about renos <=-


 DS> Replacing the carpet would be a horendous hassle with all the
 DS> furniture.

 JW> Not really. You just pay the installers for a couple of extra hours.

Given that the piano is on top of the carpet, etc. I think it would be
more than a few man hours.  We would also have a hard time trusting them
to give proper care to all of the glass ware in the cabinets and/or
reconnecting up the computers properly.

 JW> Since you like curries ... Roslind grew a small batch of Helichrysum
 JW> italicum, the so-called "curry plant", an annual herb, not to be
 JW> confused with the Indian curry tree (Murraya koenigii) whose leaves
 JW> taste somewhat like bay leaves. Curry plant is mostly used in
 JW> essential oils, aromatherapy and potpourri and is described as
 JW> edible but very bitter. So I chopped up a VERY small amount and
 JW> sprinkled it over curried cream of carrot soup just before serving
 JW> it. Although it smelled wonderful, the taste was pretty weird and
 JW> yes, extremely bitter. It tasted like potpourri smells, not the
 JW> lavender kind but the other kind.  Roslind disliked it intensely and
 JW> I found it "interesting". Although I finished my bowl I doubt if I
 JW> will ever cook with it again.

Interesting.  We have had some sort of curry leaves in the past, and
they smelled and tasted like a decent mild curry.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Creole Pralines
 Categories: Newspaper, Cajun, Candy
      Yield: 5 Dozen
 
    1/2 c  Butter; unsalted (1 stick)
      1 c  Heavy cream
  2 1/4 c  Dark brown sugar; packed
      2 c  Vanilla sugar (recipe below)
      2 c  Pecan pieces

MMMMM-----------------------VANILLA SUGAR----------------------------
      2 c  Granulated sugar
      3    Vanilla bean pods; chopped
 
  Line 2 large baking sheets with wax paper.
  
  In a heavy saucepan, combine butter, cream and sug- ars. Bring to a
  boil over high heat and stir in pecans. Return to a boil, stir, then
  remove from heat.
  
  Drop mixture from a soup spoon onto the wax paper to make 1 1/2-inch
  circles. Work quickly, as the mixture will crystallize rapidly. Allow
  the pralines to harden at room temperature for 6 hours.
  
  Carefully peel pralines from wax paper and store in airtight
  containers at room temperature for up to 2 weeks.
  
  Makes about 5 dozen.
  
  Vanilla Sugar: Place 2 cups sugar in a bowl. With a sharp knife,
  split 3 vanilla beans down the middle to expose the small black
  seeds. With the back of a knife, scrape the tiny seeds from each pod
  and add them to the sugar. Chop the pods very finely and mix into the
  sugar. Mix the sugar mixture with your hands to ensure the pods and
  seeds are evenly distributed. Cover the bowl with plastic wrap and
  allow to stand overnight. Strain sugar through a fine sieve to remove
  pods (which may be reused). Place sugar in an airtight container and
  store at room temperature.
  
  Per Serving: Calories 108, Fat 6g, Cholesterol 10mg,
  Sodium 4mg, Percent calories from fat 46%
  
  Source: "Creole Flavors"
  **  Dallas Morning News  --  Food section  --  17 July 1996  **
  
  Scanned and formatted for you by  The WEE Scot  --  paul macGregor
  
  From: Paul Macgregor                  Date: 02-23-97
  Home_cooking
 
MMMMM


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