Text 22562, 120 rader
Skriven 2015-01-03 19:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: dubious products 11
===========================
 ML> I wonder if the first de Joue family was distinguished by
 ML> having big jowly faces.
 NB> One never knows... It might have been that they came from some town
 NB> called Joux or Joue, too...  ;)

Joux, maybe - the town where Toussaint L'Ouverture died in
a dungeon. I didn't think there was a town called Joue;
cheated and looked in Google; there isn't, though there
are several called Jou[e-acute], which would be more
likely to be transliterated or rendered as Jouet.

 ML> Red bean paste uses that most mundane of sweeteners, plain white
 ML> sugar - without it, the stuff is just refritos, only not as good.
 NB> But with it, it's quite nice...  :)

It also uses the most noble of fats, lard, for texture.
There are several similar dessert pastes - red, black,
and yellow bean and lotus seed among them: after boiling
and mashing with lard and sugar, they all end up tasting
pretty similar. I think red bean is the most popular
because it's the best-looking.

 ML> I forgot to mention in a previous post that the Wick Fowler's
 ML> chili substance that Annie made had red kidney beans in it, about
 ML> 5% beans, so not too distracting.
 NB> Not too bad, then...  :)

I picked the beans out and ate them separately.

 ML> for a while so have just done another taste test. Carob is
 ML> too kind a comparison. It has a combination aroma of old
 ML> damp closet and old medicine chest, and the beaniness on
 ML> the palate, though reminiscent of old soy sauce, is welcome
 ML> by contrast. Sour finish as if it had sour raisins. As my
 ML> friend the Cab used to say "cheap at half the price."
 NB> Maligning carob, were you...?  ;)   I'd venture to guess that that
 NB> won't be a repeat purchase, even with the extra low price and the false
 NB> labeling as dark chocolate... ;)

A little over halfway through the bar, which I'd used for
a quick hit of sweetness, I started finding hard little
bits that on inspection appeared to look more like insect
shell than cocoa nibs or any other possibly acceptable
hard off-textured thing. Being true to myself, I continued
eating the bar in little sweet hits until it was gone.
Tierra Nueva Fine Cocoa Co. - remember the name.

=

 ML> Why would anyone go to Giant when they could go to Wegman's?
 NB> Very good question...  It should have been a rhetorical question, but
 NB> given the circumstances, apparently not..  USDA Graded, but no grade,
 NB> that's scam in itself, practically...  ;0

This Giant chain used to be a separate and unrelated company
to the Giant Food that we know and tolerate, but it too was
snapped up by the Royals and seems mostly to have changed to
conform with its new stablemates. It has a different logo,
though,

Coq au vin
cat: not quite, French, Singaporean, poultry, stew, main
servings: 6 to 8

8 chicken thighs
1 lg onion, cubed 1 cm
3 cloves garlic, minced fine
2 lg carrots, cubed 1"
3 ribs celery, cubed 1"
250 g streaky bacon
- (better still, get a slab, and cut into lardons)
900 g mushrooms, sliced
1/2 c cognac 
750 ml burgundy
3 Tb tomato paste
6 c chicken stock
3 bay leaves
10 sprigs fresh thyme, tied together
20 pearl onions
3 lg potatoes, cubed 1"

1) Brown the chicken, salting liberally on both sides,
about 4 min each side. Set aside and reserve. In the
meantime, crisp bacon in separate pan, and like the
chicken, work in batches so as not to overcrowd the
pan. Set aside, cut into 1" cubes, and reserve.

2) In 3 Tb chicken fat and bacon drippings, fry onions
and garlic till soft and fragrant, about 2 min.

3) Add carrots and celery, and fry until softened,
about 3 min.

4) Add mushrooms and fry until the water rendered
from mushrooms is almost evaporated.

5) Add cognac, and flambe it until cognac burns off.
If not confident to flambe it, just stirring in the
brandy and letting it reduce works too. Add tomato
paste, and toss it thoroughly.

6) Add wine, bringing it to a boil and simmering to
let it reduce by a third.

7) Return chicken to pan.

8) Add bay leaves and thyme bundle. Top up with
stock until the top of the chicken is just about
covered. Bring to boil before lowering to a slow
simmer for 1 hr.

9) In the last 20 min, add onions, potatoes, and
bacon.

10) Serve with crusty bread. 

thehungrybunnie.blogspot.com
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)