Text 24620, 117 rader
Skriven 2015-03-07 07:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: heat 317
================
 ML> Jim reports that it is a very strong flavor, but, yes, maybe.
 NB> As long as it doesn't taste bluecheesy... ;)

As I discovered when Jim served me the rancid seal meat
there are flavors that rival bluecheesy in nastiness. I
went back to my trip report and discover that I must
have eaten tastes at various intervals in the processing,
so my subsequent claim of having stopped at milligrams
might have been exaggerated.

 NB> I'm not very ad conscious (put that, I avoid most chances to see or
 NB> hear ads [g]), so I don't know if they were advertised even in our
 NB> area... It didn't seem to be flouted on the building signs last time I
 NB> stopped by Popeyes for a spicy thigh and biscuit...

Maybe they learned that there is such a thing as bad
publicity after all.

 ML> table cooks. For my first ten or fifteen years as a
 ML> member, I was one of the designated cooks. Then I quit
 ML> going; but when I came back, my usual seat was there.
 NB> They remembered how well you did it... :)

The difference between a decent Welsh rabbit and a poor
one is actually not all that great. Mostly the bad ones
suffer from stringiness, and patience in stirring is the
only real skill required, although I use more mustard than
most of the amateur cooks there. When Nicholas was president
and thought he could get away with anything, garlic powder
and habanero showed up among the ingredients laid out at the
head table once. The resultant stuff tasted somewhat better
than usual, but I am told a couple of the fainter of stomach
had netherworld incidents afterward.

 ML> Most of the older members have learned how to do it
 ML> acceptably, but once in a rare while there is a
 ML> disaster, in which case that table has to subsist on
 ML> leftovers from the other tables. 
 NB> Were there likely to be sufficient leftovers to cover...?

In my experience, all but once.

But I forgot to mention that the other staple at these meals
(collations they call them) is baked beans, made during concert
week by the resident stewards. Of course many, especially the
newer members who weren't brought up on Beacon Hill, don't
seem inclined to partake.

 ML> The former. Nobody else until Sen. McCarthy has arrogated
 ML> to suggest what should be taught at the school.
 NB> Ah.

Then the mayor of Cambridge threatened to turn the Yard into a
parking lot. Sort of like ISIL bulldozing historical and
cultural landmarks, I guess. That little kerfuffle was fun,
though of course he had no authority to actually act on his
threats.

 ML> I saw him on Facebook recently during one of my bored
 ML> usually weekly (this week more frequent) trips there.
 NB> I suppose that might be one of the things that's distracting him from
 NB> Fido.. ;)

Not much, though, as he's kind of silent there too.

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

      Title: Horehound Drops
 Categories: Candies
   Servings:  1

           Karen Mintzias
      1 c  Fresh horehound leaves
      1 c  Water
      2 c  Sugar
      2 tb Corn syrup or honey

  Put the horehound in a small nonreactive sauce pan and add the water. Bring
  to a boil and simmer, covered, or 20 minutes.  Allow to cool, then remove
  horehound and squeeze out all the liquid.  Add the sugar and corn syrup or
  honey to the pan, stir with a wooden spoon while bringing to a boil, then
  turn heat down to a gentle simmer.  If bubbles threaten to overflow the
  pan, reduce heat slightly and stir.

  Boil to the hard-crack stage.  If you have a candy thermometer, this is in
  the range of 330 F, but even so you'll need to test often toward the end of
  cooking to get the hardness right.  Keep a shallow cup of cold water
  nearby.  Stir the liquid occasionally, and watch how it falls from the
  spoon.  When it forms a thread, begin testing for hardness by allowing a
  drop of the mixture to fall into the cup of cold water.  Don't trust your
  fingers to examine the now-hardened drop in the cup; bite it.  If it's at
  all gooey or sticks to your teeth, keep cooking.  When it's hard enough to
  crack when you bite it, remove the pan from heat immediately.

  If the mixture crystallizes, just add a cup of water and an extra
  tablespoon of corn syrup or honey to the pan, scrape all the crystalline
  chunks into it, and begin again.

  Lightly butter a candy mold, cookie sheet, or other heatproof baking pan,
  and pour in the hot mixture.  If you're using a flat-bottomed pan, score
  the surface of the candy after it has cooled enough to become firm.  This
  will help in breaking it apart, which should be done as soon as the candy
  can be handled.

  After individual "drops" are formed, sift granulated sugar or powdered
  sugar over them to keep them from sticking together.  Store in a
  moisture-proof container.

  Source: The Herb Companion - February/March 1993 Typed for you by Karen
  Mintzias

MMMMM


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