Text 28105, 77 rader
Skriven 2015-06-13 00:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: vermin 815
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 ML> porcupines [...] chewed through his water pipe (which
 ML> was heavy-duty plastic
 JW> Porcupines love anything salty or vaguely salty tasting.

And according to that other Jim's theory, thirsty as well.

  As a kid I
 JW> remember them chewing on an old axe handle (having absorbed years of
 JW> perspiration), a car tire (that was frequently peed on by a dog) and
 JW> the walls of our house (whitewashed log). When that tire blew and
 JW> startled the critter he left a large pile of loose quills on the
 JW> ground when he fled.

Noting that those were dropped, not thrown!

 JW> On a food note, by judiciously combining leftovers, I have invented
 JW> turkey, leek & rice soup with chopped ratatouille and I pronounce it
 JW> good.

I might approve unless you had zucchini in the ratatouille.

 JW> Another creative note: I detest maraschino cherries which are
 JW> always called for in Manhattan recipes. I make my rye Manhattans
 JW> with a teaspoon of Kirsh ... much better.

What about a half teaspoon of Maraschino (which is sweeter
and cherrier).

 JW> And as it is cherry season ...
 JW> Title: Cherry and Zabaglione Cream Tart

Vanilla panna cotta with poached cherries
categories: dessert, Italian, English
Servings: 4

For the vanilla panna cotta
2 c heavy cream
2 bourbon vanilla pods
3/4 c sugar
1 envelope granulated gelatin
4 sm stainless steel timbale moulds
For the poached cherries
1 bottle red wine
1 c sugar
1/2 cinnamon stick
5 black peppercorns, crushed
2 1/4 lb fresh black cherries, pitted
Chopped pistachios, for garnish

Cut the vanilla in half, lengthwise. Using the back
of a knife, scrape out the seeds. Combine seeds,
pods, and cream in a saucepan and heat the mixture to
175F. Add the sugar and mix until dissolved. Remove
the pods. Set mixture aside to cool and infuse. Mix
gelatin according to package instructions. Add the
cream and heat to dissolve. Pass the mixture through
a fine sieve. Divide mixture among four small
stainless steel timbale moulds. Refrigerate.

In a saucepan, bring the wine to a boil. Add the
sugar and spices. Slowly reduce by half. Pass the
mixture through a fine sieve and return to stovetop.
Heat the mixture to 175F. Add the cherries and poach
slowly, being careful not to overcook. Let cool.

Remove panna cottas from moulds by dipping bottom
of mould into hot water, then giving each a good
shake. Place cherries and poaching liquid into
individual bowls. Top with panna cotta. Garnish
with chopped pistachios.

Andre Garrett, Galvin at Windows, London


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