Text 24701, 97 rader
Skriven 2015-03-09 07:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: New Toy 329
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 >> Yes, my sister in the state of Florida never makes her own ravioli
 >> because she knows of several good shops that sell 'authentic' or at
 >> least acceptable Italian ravioli.
 > Exactly.
 JK> No adventurous spirit in her case I think.. :)

If everyone were adventurous, the human population would be a
lot smaller than it is.

 > I have seen a handful of recipes that use the mint, which I
 > find less jarring than the smaller handful of recipes that
 > use dill either instead of or in combination with.
 JK> Not sure what I think about dill ravioli

I know what I think about dill ravioli!

 JK> I saw my dream pasta machine online... you probably came across it as
 JK> well... Marcato Ristorantica Commercial Pasta Maker, at a bargain price
 JK> of $3,599.00 :) Luckily no one has it in stock or I could REALLY waste
 JK> some $$ Lol 

Don't buy it, or don't tell us if you do, because we'll
imagine that you're planning on going out in a blaze of glory.
 
 > Being in Boston now, two nights ago I corrected with a big
 > fried platter of squid, shrimp, haddock, and onion rings.
 JK> Sounds really good!

Was excellent in a massive way. The platter comes with fries
as well, but I said, please, no fries and no substitute, but
the kitchen gave me double rings anyway. The waitress murmured
admiringly when all that was left at the end of the meal was a
handful of rings. This was at Timothy's, a bar attached to a
sort of dingy Knights Inn north of Boston, where you would
expect the food to come out of a freezer or a boil-in-bag,
but I guess the cooking schools are turning out chefs who
actually know their stuff but are happy to get jobs at all,
even at bars attached to dodgy hotels.

 > Last night, eggplant parm (with pills).
 JK> Also sounds yummy.... I love eggplant parmesan sub sandwiches... we
 JK> used to get them all the time when we lived close to Jersey .... no one
 JK> has heard of that kind of sandwich that we've talked to since we moved
 JK> "upstate".. bummer. 

I have squandered many concerts' revenue on pills for
eggplant subs. I guess they're coastal, though I'd have
thought that any good Sicilian or Calabrese anywhere would
have a yearning for them.

 > the plows have deposited the stuff making jumbo piles the
 > highest of which I've seen up to 20 feet or so -
 JK> Sounds terrible... I think I saw some eh... warming trends for next
 JK> week (over 30F, maybe even 40F), but I kind of don't want to get my
 JK> hopes up. 

After several days up into the 40s, the piles are half as high,
but the long-anticipated flooding of houses in low-lying areas
has begun. Also the night-time icing, as the thawed runoff gets
on the cleared roads and sidewalks and becomes sheet ice.

Chewy choclate snowcaps
categories: cookies, chocolate
yield: 1 batch

3 c confectioners' sugar
3/4 c dark cocoa powder
1/2 ts kosher salt
5 oz 72 percent chocolate, preferably with nibs, chopped
1 1/2 c chopped, toasted pecans
4 lg egg whites, room temperature
1/2 c sugar cubes, crushed, for the tops

Heat oven to 325F. Whisk together sugar, cocoa and salt.
Stir in chocolate and pecans. Add egg whites and stir
just until incorporated. (Do not overmix.) You can use a
stand mixer on low or a sturdy spoon and a large bowl.

Crush sugar cubes and place in a shallow bowl. Using a
small ice cream scoop or a melon baller, spoon up dough
to create a scoop about the size of a golf ball. Lightly
dip the top of the cookie into the sugar and then place
on a parchment-lined baking sheet 2" apart.

Bake until cookie tops are dry and crackled, 12 to 15 min.
Rotate sheets if using more than 1 at a time. The cookies
should be dry and crunchy on the outside, chewy on the
inside, and capped with a nice sprinkling of chunky sugar.
Transfer sheets to wire racks and let cool completely. Can
be stored in an airtight container for 3 days.

Kim Severson, NY Times 12/2/14

 
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