Text 30670, 99 rader
Skriven 2015-09-07 14:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: picnics 196
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 ML> Pork fu, sometimes called pork floss, from Formosa Foods
 NB> I am going to have to look for it at our Asian markets... you
 NB> mentioned that one could use it as a topper for congee, and I can
 NB> certainly see that, and want to try that sometime...  :)

I forget if I said this before, but there's also pork fu,
which is more granular but basically the same stuff. They
are interchangeable, but one might be better for a particular
use than another.

 ML> Price Chopper root beer - I couldn't pass this up at 88c
 NB> It wasn't that bad... but it also wasn't that good... I know now
 NB> definitely not to get it...  :)

Unless it's 88c again.

 ML> Linda made us a quiche in return for the time we'd fed her -
 ML> ham and cheese with cherry tomatoes and basil from the yard.
 NB> She said that's her favorite quiche (even though she generally doesn't
 NB> like meat)... She just chops up the ham, puts it in the pan, layers
 NB> the cheese on it, and then the rest of the ingredients... :)

Ease is a good thing, and pork is the favorite vegetable of
several of us.

 ML> I'd got a can of sapota in syrup to taste, but we never got a
 ML> round to it, the snacks from H Mart and various cookies and
 ML> things tiding us over nicely.
 NB> That did look interesting... another time, maybe...  :)

That one I know is in the Shipps' safekeeping.

=

 NB> I liked them both... I tend to prefer pizza crusts that have some
 NB> thickness at the edge, and the first try had that... and a good
 NB> texture and taste both...  but the second one, crispier, was also very
 NB> nice. 

The thick edge carried too much almond flavor for my taste.

=

 NB> What happened to the pork fu...?  I remember that you took that too...
 NB> That should keep until you make it back to Shipps, though, I'd
 NB> think... 

I think I probably took it back to the house, but I don't
recall what I did with it. It's not in my carryon (which
is grossly overweight now, though I have bought nothing)
- people have left me with food and such.

=
 ML> Mostly. That would involve cross-members doing the initial
 ML> contact. Also more rules at the events, mostly involving money.
 ML> Also the willingness on the part of the organizers to deal with
 ML> the occasional (if a good fit as you say, rare) deadbeat or
 ML> obstreperous person. If it seemed we need to do something like
 ML> this, I'd put it to a vote of the incumbents first.
 NB> It might work if the host was a member of both/all groups, and willing
 NB> to take responsibility for those added from the alternate groups... :)

If the ones who are also members of other groups want to
take the responsibilities and headaches, that's fine. I
must say, however, that if we have a picnic at Annie's,
it will be limited to longtime members, preferably
participants in previous picnics (Sean has expressed
interest, and we'd make an exception for him).

Crema de requeson
Categories: odd, custard, dairy, possibly dessert, possibly appetizer
Servings: 8

1/2 c sugar
1/2 c milk
2 c heavy cream
3 egg yolks
3 gelatin sheets
1 c ricotta cheese
2 c pitted green olives
1 bottle cava (Spanish sparkling wine)
Agave to taste

Mix together the sugar, milk and cream in a
saucepan and bring to a boil. Temper the egg
yolks with the sugar, milk and cream mixture.
Bloom the gelatin in cool water and add to
the mixture. Stir in the ricotta cheese and
strain. Return mixture to pan and add the
olives, cava and agave. Boil to reduce the
mixture, then blend to puree.

Pour the mixture into individual glasses.

Maximo Tejada, Rayuela, NYC

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