Text 26338, 101 rader
Skriven 2015-04-25 08:21:16 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Re: mighty = fallen
===========================
 * Originally in: Home_Cooking

-=> NANCY BACKUS wrote to MICHAEL LOO <=-

 ML> ice cream is decent, pluses being a nice creamy smoothness, the
 ML> major minus being a rather fugitive vanilla flavor, as if they
 ML> were deliberately reinforcing the "plain vanilla" stereotype.
 ML> Why have the little companies fallen in lockstep behind the
 ML> conglomerates and shrunk their containers? They used to be a
 ML> half gallon.

 NB> I heard it was an inability to get the larger containers, in some
 NB> way...

If you listen long enough you can hear anything.   Bv)=

Seriously, anyone who utters those words is probably a company spokes-pimp
spinning a tale. Container companies will make containers to order. The truth
is that the companies shrank the container amounts of many things - fruit
juices, coffee, I scream, etc and 12 oz packages of bacon that look like a full
16 oz pkg. All the while keeping the same pricing as if they were giving full
measure. This was seriously good for their bottom lines. Not nearly so good for
the consumer, though.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacon Ice Cream
 Categories: I scream, Pork, Dairy, Desserts, Booze
      Yield: 3 Pints
 
MMMMM-----------------------CANDIED BACON----------------------------
      5 sl Bacon
      2 ts Lt brown sugar

MMMMM--------------------------CUSTARD-------------------------------
      3 tb (45g) salted butter
    3/4 c  (140g) packed brown sugar;
           - light or dark
  2 3/4 c  (675ml) half & half
      5 lg Egg yolks
      2 tb Dark rum or whiskey
    1/4 ts Vanila extract
    1/4 ts Ground cinnamon (opt)
 
  To candy the bacon, preheat the oven to 400++F/205++C.
  
  Lay the strips of bacon on a baking sheet lined with a
  silicone mat or aluminum foil, shiny side down.
  
  Sprinkle 1 1/2-2 teaspoons of brown sugar evenly over each
  strip of bacon, depending on length.
  
  Bake for 12-16 minutes. Midway during baking, flip the
  bacon strips over and drag them through the dark, syrupy
  liquid thatgCOs collected on the baking sheet. Continue to
  bake until as dark as mahogany. Remove from oven and cool
  the strips on a wire rack.
  
  Once crisp and cool, chop into little pieces, about the
  size of grains of rice.
  
  (Bacon bits can be stored in an airtight container and
  chilled for a day or so, or stored in the freezer a few
  weeks ahead.)
  
  To make the ice cream custard, melt the butter in a heavy,
  medium-size saucepan. Stir in the brown sugar and half of
  the half-and-half. Pour the remaining half-and-half into a
  bowl set in an ice bath and set a mesh strainer over the
  top.
  
  In a separate bowl, stir together the egg yolks, then
  gradually add some of the warm brown sugar mixture to
  them, whisking the yolks constantly as you pour. Pour the
  mixture back into the saucepan.
  
  Cook over low to moderate heat, constantly stirring and
  scraping the bottom with a heatproof spatula, until the
  custard thickens enough to coat the spatula.
  
  Strain the custard into the half-and-half, stirring over
  the ice bath, until cool. Add liquor, vanilla and
  cinnamon, if using.
  
  Refrigerate the mixture. Once thoroughly chilled, freeze
  in your ice cream maker according to the manufacturergCOs
  instructions. Add the bacon bits during the last moment of
  churning, or stir them in when you remove the ice cream
  from the machine.
  
  Recipe from: http://www.davidlebovitz.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Almost anything is edible with a dab of French mustard on it.
___ MultiMail/Win32 v0.49                               

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)