Text 32062, 92 rader
Skriven 2015-10-17 04:42:04 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: pix nix 346
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>  ML> It took me quite a while to get to enjoy olives.
> I've always liked them, the black ones better than the green when I was
> younger. Now I like kalamatas the best, followed by a good green, then a
> (non canned) black.

It was also a long time before I got to appreciate olive oil,
and even now I prefer it in modest quantity and in its place. 
I raised my eyebrows at Ian yesterday for making a canape out
of my fritons and putting sun-dried tomatoes in oil on them,
so the pork and pork fat flavor was interfered with by the
olive oil dripping from the tomatoes. When he did this before
with chutney, it was much better.

>  ML> Glad to hear that, though I'm seldom thrilled when anyone
>  ML> gets destroyed. It was reported to these parts that the low
>  ML> pressure was somehow twinned with or otherwise influenced
>  ML> by Joaquin.
> The 2 did play off of each other to a bit around the Outer Banks, but
> overall, the low pressure system did the most damage.

It was as I heard the water left over from the hurricane
that got redeposited in inconvenient places.

>  ML> The other day I ended up making a too wet dough for eggroll
>  ML> wrappers (as an excuse I must say that the recipe said to
>  ML> make a soft, moist dough). Next time for this particular
>  ML> purpose I am going to err on the side of dryness.
> I would think dry would be better than wet for a recipe like that. You
> could always dribble in a bit more water if needed but it's harder to
> dry out a wet dough without losing proportionality of the ingredients.

The wet dough made sense because I wanted bubbles in
the finished product (increases crunch). Unfortunately,
everything was wet enough that there was visible sag in
the rolls when they went into the oven, so when they 
were turned they were bowed in a weird way, making even
cooking hard. If I'd not been in a hurry I'd have hung
the sheets to dry for half an hour before making rolls
out of them.

>  ML> I'd be inclined to use a fruit juice as substitute in
>  ML> that recipe. Or wine vinegar mixed with a little sugar.
> Maybe the latter would work but fruit juice has a lot of carbs in it
> that I can do without. Maybe half sugar, half stevia to mix in with the
> vinegar if I were making it for Steve and me.

Then stevia works okay with acid?

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

      Title: Grapefruit Mousse
 Categories: Desserts
   Servings:  6

      2    Egg yolks
    1/3 c  Sugar
      1 pk Unflavored gelatin
      3 tb Gin (opt)
      8 oz Grapefruit juice
      1 ts Grated grapefruit rind
      1 c  Sour cream
      2 c  Whipping cream
      3 tb Sugar
      2    Egg whites
      2 c  Sliced fresh strawberries
           Whole strawberries for
           -garnish

  Beat egg yoks and 1/3 cup sugar in stainless stell bowl over hot water
bath
  or top half of double boiler until they lighten in color and become
fluffy
  (about 2 minutes). Add gelatin that has been softened in gin to egg
mixture
  and continue beating for another 2 minutes. Remove from heat and add
  grapefruit juice, rind, and sour cream. Mix thoroughly. REfrigerate for
10
  minutes. Meanwhile, whip cream with 3 tbsp sugar. Beat egg whites until
  they form firm peaks. Fold 1/2 of the whipped cream (reserving 1/2 for
  garnish) into chilled gelatin mixture. Mix will. Fold in egg whites.
Chill
  for 4-6 hours. Serve in parfait glasses, alternating mousse with layers
of
  sliced strawberries.
   Top with remaining whipped cream and whole strawberries. Serves 6-8.

  Origin: The Ultimate MOUSSE cookbook, by Jack Stone and Janet Cassidy
  Shared by: Sharon Stevens

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