Text 34381, 87 rader
Skriven 2015-12-19 06:42:04 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: boozal 681
======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 >  ML> Now that's truly disgusting.

 > Yes, it was. And rather stupid, too. Even for a 15 year old. I'd have been
 > better off drinking cooking extracts -- except that might have put me off 
of
 > lemon or vanilla or something

 ML> At that age I was repurposing lab alcohol. The doc
 ML> whose lab I was working in pointed out that the
 ML> stuff was stored in lead containers. I didn't much
 ML> care, and apparently he didn't much care if I didn't.
 ML> But I never took enough to get really badly off from
 ML> it - that was the Jim Beam incident in 1968 (which
 ML> didn't put me off Beam).

At University of Illinois in the early '60s there were some pre-med students 
who were diluting medical alcohol w/glucose and injecting it. Instant drunk, 
no hangover. Just the chance of a death from OD and alcohol poisoning. Never 
was tempted to try it - even when offered, preferring to stick with Hamms, PBR 
and other frothingsloshes.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stilton Cheese Puffs
 Categories: Appetisers, Snacks, Cheese, Beer
      Yield: 40 Servings
 
    1/2 c  Ale; pour slowly into
           - measuring cup; do not
           - measure foam
      3 tb Unsalted butter
    1/8 ts Salt (rounded)
    1/2 c  All-purpose flour
      2 lg Eggs
    1/2 c  Crumbled Stilton cheese
 
  Preheat oven to 400oF/205oC with rack in middle position.
  
  Combine beer, butter, and salt in a 1 1/2 to 2 quart heavy
  saucepan and bring to a full boil over high heat, stirring
  until butter is melted. Reduce heat to moderate and add
  flour all at once, then cook, stirring vigorously with a
  wooden spoon, until mixture pulls away from side of pan,
  about 30 seconds. Continue to cook, stirring and
  flattening batter against bottom of pan, until excess
  moisture is evaporated and a film forms on bottom of pan.
  Remove from heat and cool 5 minutes.
  
  Add eggs 1 at a time, beating well with wooden spoon after
  each addition. (Batter will appear to separate initially
  but will become smooth once beaten.) Add cheese and stir
  until combined well.
  
  Spoon batter into pastry bag. Line a large baking sheet
  with a sheet of parchment paper, then secure parchment by
  piping a dab of batter under each corner.
  
  Pipe approximately 3" lengths of batter 1" apart on baking
  sheet, making about 40 total.
  
  Bake until puffed, golden, and crisp, 20 to 25 minutes.
  Cool slightly before serving.
  
  These rich cheese puffs resemble gougères, with tangy
  Stilton taking the place of Gruyère.
  
  COOKS' NOTE: Cheese puffs are best when freshly baked but
  can be made 4 hours ahead and reheated in a 350oF/175oC
  oven 10 minutes.
  
  Recipe by Paul Grimes
  
  January 2007 | Gourmet
  
  Makes about 40 hors dâ€Öoeuvres
  
  MM Format by Dave Drum - 06 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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