Text 3445, 118 rader
Skriven 2013-08-13 06:57:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: P-nut Butter
====================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Good luck on that. These were pre-made with two tiny Ritz crackers
 DD> about the size of the nail on my saluting finger surrounding a smear
 DD> of peanut butter. It was easier to just wolf them down.

 RH> I'd have made sure Steve had some other snack with him that he could
 RH> get to me. (G)  I brought my own snack to the stress test.

I was somewhat surprised by the length of the procedure. The previous time I
showed up at 8 ayem and was out the door by 0930. Had I known ...

 DD> were right tasty. The other choice was animal crackers and I just
 DD> didn't feel like biting the heads off of hippos.

 RH> What about the other critters; would you have bitten off their heads?

 DD> Probably not. The old guy sitting across from me had the aminal
 DD> crackers and broke a tooth - which he blamed on the crackers not on
 DD> the tooth already being cracked from something else and ready to come
 DD> undone. Like cracking grannies from popcorn.

 RH> Sounds like the crackers might have been on the stale side?

I think the likelihood is that he already had a cracked tooth and it was ready
to come apart even if he'd been eating a pancake.

 RH> Mangoes are easy to find; gooseberries, not so easy.

 DD> Especially in North Carolina - Currant and gooseberry plants (the
 DD> genus Ribes) cannot be legally imported into, or grown in, North
 DD> Carolina because they serve as alternate hosts to the plant disease
 DD> known as white pine blister rust.

 RH> IOW, no go for gooseberries as long as we're in NC.

For wild picked local berries anyway.
 
 DD> This is an old regulation established when young white pine
 DD> plantations were threatened by this disease because of infected, wild
 DD> currants growing in close proximity to them. There still is an active
 DD> eradication program in the western area of North Carolina to eliminate
 DD> wild currant hosts within a certain distance of white pine
 DD> plantations. It is provided as a service by the N.C. Forest Service.
 DD> -- www.cals.ncsu.edu/specialty_crops/

 DD> You should, however be able to buy the berries - just not pick your
 DD> own. Domestic gooseberries are not nearly so good for most eating
 DD> purposes as the smaller, tart, wild-picked variety. My grandfather's
 DD> farm had wild gooseberries, black and raspberries, May apples, etc.
 DD> growing in the  woods. But, then all our trees were hard wood (maple,
 DD> hickory, walnut, ash, etc.) not white pine for the pulp and lumber
 CC> mills.

 RH> Have to find the berries, possibly The Fresh Market or Whole Foods.

As I pointed out above - but, forgot to mention I have seen gooseberries in
cans on *some* stupormarkup shelves. Both in syrup and in water. But they are
the big, fat, domestic gooseberries and not as good, to my taster and for my
purposes as the smaller, more tart and flavourful wild-picked variety.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gooseberry Burnt Creams
 Categories: Five, Desserts, Fruits, Dairy
      Yield: 8 Servings
 
      1 lb Tart green gooseberries
      4 oz Caster sugar (or more)
      5 oz Granulated sugar
    1/2 lb Fromage blanc or quark
           ++OR=+
    1/2 lb Creamy Greek yoghurt
    1/2 pt Double cream
 
  Choose a heavy-based saucepan with a large surface area. Put
  the topped and tailed gooseberries into it, still moistened
  by the water in which they have been rinsed. Cover and cook
  over very low heat until the fruit is perfectly tender. (It
  does not matter if the berries collapse in cooking here as
  they will be crushed to a pulp for serving.)
  
  Crush the cooked fruit with a potato masher and cook for
  several minutes more, without the lid but just stirring
  occasionally, until most of the juices have evaporated
  leaving a thick fruit puree. Add caster sugar to taste and
  stir until melted. Spoon the puree into 8 individual cocotte
  dishes and leave until cold.
  
  Beat the fromage blanc, quark or yoghurt into the cream
  until smoothly mixed then whisk until fairly stiff. Spoon
  the creamy mixture over the cold puree and level the tops.
  Cover and chill in the freezer for about 45 minutes until
  the cream firms up.
  
  Dissolve the granulated sugar in 1 tablespoon warm water in
  a pan placed over low heat. Then turn the heat up and cook
  until the sugar carmelises to a rich shade of gold. Quickly
  pour the burnt sugar evenly over the chilled creams and set
  aside for 20 minutes or so until the caramel sets in thin
  brittle sheets of gold.
  
  Source: Philippa Davenport in "Country Living" (British),
  June 1988.
  
  Typed for you by Karen Mintzias
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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