Text 22808, 133 rader
Skriven 2015-01-11 09:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: odd foods w/ Ann 54
===========================
Florida

 NB> So they'd probably had been shutting things down well before the
 NB> stated kitchen quitting time already, so that they'd could leave on the
 NB> dot.  And there really wasn't anyone else to cook...

That's the way things appeared. Pity, as I had sort of
wanted to try the Props Burger, of which good things
have been said.
 
 ML> 5. Everyone except some of the patrons was hoping to
 ML> get out of there soon; this was obvious.
 NB> Except the bartender and support staff if any...  You did say this was
 NB> a bar, didn't you...?

Put it this way. It advertises open until midnight, but
they tell people who are there 11.

==

 NB>> meet the expectation of yellow=lemon, green=lime...?  Not exactly a
 NB>> light dessert, by any means...  :)
 ML> All the layers were the same flavor, i.e., sort of lime
 ML> cheesecake.
 NB> So impressive only in looks, not really in taste...  ;)

Impressive in size, too. The taste was pretty much what
you'd expect, though the texture was a slight surprise if
you were expecting pie filling.

 ML>> the man-eating clam, which Annie made me pose inside.
 NB>> Is she keeping the picture for blackmail...?  (G)
 ML> I'm beyond blackmail, I think.
 NB> One hopes..  :)

Well, I don't mind being naked or making a fool of myself,
so blackmail might be difficult. Naked and making a fool
of myself at the same time, maybe that's something else.

=

Pennsylvania

 NB>> Sounds like they were very well received...  were there any left at
 NB>> all to freeze for later...?
 ML> There were a few left, but Annie decided to use them
 ML> for a couple lunches.
 NB> No need to freeze.

I did discover a week later that I hadn't used all
the filling, and there was enough for about 6 more.
Annie was sort of drooling about this, but she got
a whiff of the very strong and now almost fermenting
cabbage and nixed the project; too bad, as slightly
fermented cabbage has a long and honorable history
in many cuisines.

 ML> She admitted later that she had used the whole jar of bean
 ML> paste! I think I'd suggested a tablespoon.
 NB> Whew...!  That IS a lot... 

I didn't eat much of it, taking a couple tablespoons
for a big mound of rice; everyone else really liked
the stuff, though, being more attuned to salt than
perhaps a good nutritionist would prefer.

By the way, I did one of those highly unscientific
search engine experiments and discover:

Dietitian = 15M hits; dietician = 5M hits. Dietition
gets 75,900 results, which goes to show that you can
get anything you want at Google's restaurant.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Meringue Fruit Torte
 Categories: Desserts
   Servings:  6

           MERINGUE
      2    Egg whites at room temp.
    1/2 ts White vinegar
        pn Salt
    1/2 c  Granulated sugar
           LEMON SAUCE
    2/3 c  Granulated sugar
      2 ts Cornstarch
      1 ts Grated lemon peel
    1/3 c  Water
    1/3 c  Fresh lemon juice
      1    Egg, beaten
      2 c  Cut-up fresh fruit
           Garnish:  Mint leaves

  To make meringue:  In bowl, combine egg whites, vinegar, and salt.  Beat
  until soft peaks form.  Add sugar, 1 tbsp (15 ml) at a time; beat until
  stiff peaks form.

  Line a baking sheet with parchment or brown paper (aluminum foil may also
  be used).  Draw a circle with an 8-inch diameter.  Spoon egg-white mixture
  on paper pattern; with a spoon shape mixture into a circle with sides about
  2 inches higher than centre.  Or prepare individual meringues 2 inches in
  diameter.

  Bake single meringue in 250F oven for about 1 1/2 hours or until slightly
  coloured.  Turn off oven and leave meringue to cool for 2 hours or
  overnight before removing from oven.  Carefully remove from paper.  (Bake
  individual meringue for 50 to 60 minutes).

  To make lemon sauce:  In small saucepan, combine sugar, cornstarch, and
  lemon peel.  Stir in water and lemon juice; cook over medium heat, stirring
  constantly until slightly thickened.  Carefully stir one-quarter of hot
  mixture into beaten egg to prevent egg from coagulating; return to hot
  mixture, stirring constantly.  Cook and stir for 4 minutes or until
  thickened.  Cover and refrigerate.

  Just before serving, combine cut-up fruit with lemon sauce.  Spoon into
  meringue shell and serve, garnished with mint leaves.

  Preparation 1 hour, Cook 1 1/2 hour.  6 servings 192 Calories per serving,
  2.5 grams protein, 1.1 grams fat, 45.1 grams carbohydrate, 1.0 grams of
  fibre

  My Note:  Lemon sauce can be made with two egg yolks if you are unconcerned
  about cholesterol.  Check the meringue at about 40 minutes - tastes good
  without the extra drying time for eating the same day.

  Source:  Eat Well, Live Well - Canadian Dietetic Association Similar to
  Australian recipe for Pavlova.  Posted by Elizabeth Rodier

MMMMM
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