Text 30322, 66 rader
Skriven 2015-08-28 08:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Weird picnic things 153
===============================
 JW> Yokan may be weird and sapota exotic but those other two items are
 JW> standard pantry snack items from the supermarket for Roslind.

Standard enough so that my friends Bill and Linda buy
dried mango (actually superior to what I got) from
Sam's Club.

 ML> pork ear snacks
 JW> OK, that's weird. 

Turned out worse than weird. Stale, flat, and unprofitable
more like. I can only speculate that they had been sitting
there on the shelf since the founding of the store or
something like that.

 JW> Fake yokan for when you don't have agar on hand...
 JW> Title: Mizuyokan (Red Bean Cake)

Looks fine to me. I take it mizu must mean fake, mock,
or simulated?

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

      Title: Carrageen Pudding With Rhubarb And Rosehip Jelly
 Categories: Desserts
   Servings:  4

  1 1/2 pt Milk
      1    Strip lemon peel
    1/2 oz Prepared dried carrageen *
      1 tb Sugar
      1    Egg
      2    Sticks rhubarb **
      4 tb Rosehip or redcurrant jelly

  *Note: Carrageen is a purple-brown or green fronded seaweed common on
  Scottish beaches on the mid-tide line.  It can be used to set and
  delicately flavour a jelly or thicken a soup.  If you gather your own
  fresh, you will need about 2 oz to set a pint of milk.  Dried carrageen is
  available in health-food stores, or Chinese supermarkets in processed
  form, as agar-agar.
  **Rhubarb sticks should be sliced and lightly poached with additional
  sugar.

  Bring the milk to the boil with the lemon rind.  Stir in the carrageen and
  cook for a couple of minutes until the milk thickens enough to coat the
  back of a wooden spoon.  Add sugar.

  Allow the mixture to cool until it is at blood temperature (100 F, 40 C).
  Whisk the egg till frothy and then whisk in the warm milk until smooth.
  Pour the mixture through a sieve into a cold-wetted ring-mould.  Then put
  it in the fridge to set - it will only take about 1/2 hour.

  Run hot water over the outside of the mould and turn out the jelly.  Fill
  the middle of the ring with a ladleful of rhubarb compote and surround
  with a little scarlet sauce of rosehip or redcurrant jelly melted in a
  little hot water.

  Source: Elisabeth Luard in "Country Living" (British), February 1989.
  Typed for you by Karen Mintzias

-----

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)