Text 34895, 108 rader
Skriven 2016-01-07 10:02:40 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: that's peculiar 772
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>  ML> Haven't heard from him in several months. I feel
>  ML> guilty, but I'm up in his neck of the woods only a
>  ML> couple times a year and to do a specific task and
>  ML> then get out of there.
> Might have to give him a call or something... I finally connected with
> my friend (and former adult piano student) 

I suppose I ought to.

> Sometimes one just can't do it all when one would like to be able
> to do it... ;)

When one's mobility is dependent on the kindness of
others, even more so.

> I've heard that it isn't really the cholesterol one eats, but how one's
> body produces/uses it, that makes the difference... Just because it gets
> ingested doesn't mean it goes to the bloodstream...

Partially, probably mostly, true, but when a substance
is over 2% cholesterol by weight, the body can't ignore
it forever. That's many times the amount of that fell
chemical than occurs in any other kind of food.

>  ML> One cool thing about the KL hotels is that the
>  ML> breakfast buffets offer (somewhat sanitized versions
>  ML> of) the better native foods. But to get the really
>  ML> real things, I'll have to sneak off for a while.
> Just have to have your game plan ready... ;)  Or be satisfied with the
> sanitized versions... ;)

What I've done in the past is raid the condiment table
(intended mostly for congee) and doctor my food with
chopped hot peppers, sambal, dried shallots, and/or
ikan bilis, in that order. The product isn't quite the
same, but it has more flavor than the original. It
doesn't make up for long cooking over an open fire,
exotic and western-unfriendly ingredients, or the like,
of course. And once in a while I may break free and get
some street food, which others will look at wonderingly
at best or avert their eyes at worst.
and noses at at worst.

> maybe didn't get to taste them as stale as the ones I had... (G)

Springy, Fluffy Marshmallows
categories: candy
yield: 96

1 c confectioners’ sugar
3 1/2 envelopes (2 Tb plus 2 1/2 ts) unflavored gelatin
1 c cold water, divided
2 c granulated sugar
1/2 c light corn syrup
1/4 ts salt
2 lg egg whites
1 Tb vanilla 
- (alternately: 1/2 of a scraped vanilla bean,
- 2 ts almond or mint extract or maybe even
-  some food coloring for tinting)

Oil bottom and sides of a 13 x 9 x 2" rectangular metal 
baking pan and dust bottom and sides with confectioners’ 
sugar.

In bowl of a standing electric mixer or in a large bowl 
sprinkle gelatin over 1/2 c cold cold water, and let 
stand to soften.

In a 3-qt heavy saucepan cook granulated sugar, corn 
syrup, second 1/2 c of cold water, and salt over low 
heat, stirring with a wooden spoon, until sugar is 
dissolved. Increase heat to moderate and boil mixture, 
without stirring, until a candy or digital thermometer 
registers 240F, about 12 min. Remove pan from heat and 
pour sugar mixture over gelatin mixture, stirring until 
gelatin is dissolved.

With standing or a hand-held electric mixer beat 
mixture on high speed until white, thick, and nearly 
tripled in volume, about 6 min if using standing mixer or 
10 min if using hand-held mixer. 

In separate medium bowl with cleaned beaters beat egg 
whites until they just hold stiff peaks. Beat whites and 
vanilla (or your choice of flavoring) into sugar mixture 
until just combined. Pour mixture into baking pan. Sift 
1/4 c confectioners sugar evenly over top. Chill 
marshmallow, uncovered, until firm, at least 3 hr and up 
to one day.

Run a thin knife around edges of pan and invert pan 
onto a large cutting board. Lifting up one corner of 
inverted pan, with fingers loosen marshmallow and ease 
onto cutting board. With a large knife trim edges of 
marshmallow and cut marshmallow into roughly 1" cubes. 
(An oiled pizza cutter works well here too.) Sift 
remaining confectioners’ sugar back into your now-empty 
baking pan, and roll the marshmallows through it, on 
all six sides, before shaking off the excess and packing 
them away.

Do ahead: Marshmallows keep in an airtight container at 
cool room temperature 1 week.

smittenkitchen.com, adapted from Gourmet, December 1998
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