Text 33763, 93 rader
Skriven 2015-11-28 05:45:20 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: no os 574
=================
>  ML> I don't believe the tenderize theory. Adding color, no
> It does tenderise beef to some extent, but not fully.

Alkaline tenderizes meat much more effectively; the
problem is that the method makes it taste worse; 
plus it can be overdone, resulting in a sad and
mushy product.

>  ML> doubt, but a good red pepper or fresh-ground cayenne
>  ML> would do just as well!
> I'll use whatever color pepper(s) I have on hand, don't always have red
> so the tomatoes add that color in.

I'd be against using fresh peppers but was referring
to ground peppers, whose flavor I much prefer.

>  ML> There have been times when a stew or chili I've been
>  ML> working on seems to need that extra acid, I'll admit
>  ML> that.
> Personal prefernce, Steve and I like chili with a tomato base. Seems to
> be a popular thing among most chili lovers, at least from the recipies
> I've seen over the years.

And the tummy-tamer market burgeons. I'll put forward
the idea that an overplus of tomatoes does as much
violence to the idea of chili as does the presence
of beans. Maybe starting a new chili war might add
some piquancy and volume to this conference.

> I've not yet gone out to get the herbs. We had killing frosts several
> weeks ago but covered the tomato plants. They lasted until a couple of
> weeks ago when we had another heavy frost. Steve went out and picked all
> the tomatoes he could; they're now ripening on a kitchen counter top.

Here (Jamestown) the mild frost took everything but
the lemon thyme (regular thyme died) and the sage,
which continues to flourish.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate Genoise
 Categories: Live!, Cakes, Dessert, Chocolate
      Yield: 1 Servings

    1/3 c  Cake flour
    1/3 c  Cornstarch
    1/4 c  Alkalized (Dutch process)
           Cocoa powder
      3 lg Eggs plus 3 large egg yolks
    3/4 c  Sugar
        pn Salt

           Recipe Courtesy of Nick Malgieri

  One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered
  and the bottom lined with a disk of parchment or wax paper

  Set a rack at the middle level of the oven and preheat to 350 degrees.

  Sift together the cake flour, cornstarch, and cocoa through a
  fine-meshed strainer over a piece of waxed paper to break up any
  lumps in the cocoa. Set sifted ingredients aside with the strainer.

  Whisk together the eggs yolks, sugar, and salt in the bowl of an
  electric mixer. Place the bowl over a pan of simmering water and
  continue whisking gently until the mixture is lukewarm, about 100
  degrees. This should take only a min or two.

  Whip with the electric mixer on high speed until the mixture is
  cooled and increased in volume, about 3 to 4 min.

  Remove bowl from mixer and sift in dry ingredients, in three additions
  gently folding each third in with a rubber spatula. Pour the batter
  into the prepared pan and spread the top even with a spatula.

  Bake the layer about 30 min until it is well risen and the center
  is firm to the touch.

  If necessary, loosen the layer from the side of the pan with a small
  knife or spatula and invert the cake onto a rack. Place another rack
  on the cake and invert again. Remove the top rack, so that the layer
  cools right side up, still on the paper.

  Yield: 1 round layer, 9 inches in diameter by 2 inches deep

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW CL#9220

  Format by Dave Drum - 25 January 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM
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