Text 4407, 86 rader
Skriven 2013-09-07 20:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: fruit juice 120
=======================
 ML>> So the obvious remedy is to add natural and artificial
 ML>> watermelon flavor.
 NB>> Right.
 ML> Of course. That's what they do to orange juice, after all.
 NB> Unless it's the fresh squeezed stuff, "not from concentrate", and all
 NB> that... 

If you look up "not from concentrate" on the Internet, you
will be unpleasantly surprised, perhaps grossed out.

 ML> at all. By the way, supermarket Boscs these days never ripen
 ML> and worse, never sweeten.
 NB> Yeah, I've noticed... I've also been accustomed to the crunchy Bosc...
 NB> but they did used to be sweeter than you find now...

I still sort of like the texture, which brings me back to
the 1950s - unfortunately the flavor and taste do not.

 I've found the
 NB> occasional perfect red pear... but it's hard to get it just ripe and
 NB> not rotten, especially supermarket ones...

Red Bartlett?

 NB> That's what those paper ripening bags are supposed to help with.

I know, put the fruit in any old bag with a banana or apple,
and that's supposed to help. I'm not so convinced by either
plain or fancy bags with or without ethylene-producing fruot.

 NB> Perfectly ripe pineapple is a joy indeed... and very hard to come by
 NB> in these parts...  :)  And, as your story indicates, not readily
 NB> recognized since it is so uncommon...  I wonder how many times they'd
 NB> tossed a similarly wonderful one in the past... maybe they'll recognize
 NB> it now..? Or were you the only one that partook...?

I led by example but then did the work, eating most of the
fruit myself.

 ML> better, well, au revoir. Speaking of which, the last batch of
 ML> Chiquitas I had were really dead-tasting, worse than green ones
 ML> usually taste, though they were nice yellow coming on with brown
 ML> spots. They tasted okay taken with alternate bites of chocolate.

So I got some Dole ones that looked identical to the Chiquitas,
and they were fine.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Tuscan Pear Cake
 Categories: Desserts, Fruits
      Yield: 8 Servings

      2 T  Butter
    1/3 c  Fine amaretti crumbs or dry
           -cookie crumbs
      1 lb Ripe Bosc pears, washed and
           -patted dry
    1/3 c  Dark rum
      4    Eggs
  1 1/2 c  Granulated sugar
      3 c  Flour
      2 t  Baking powder
    1/2 t  Salt
    1/4 c  Confectioners' sugar

    Preheat oven to 350 degrees F. Butter 8-inch springform cake pan;
  dust with amaretti crumbs.
    Quarter and core unpeeled pears; slice 1/8-inch thick. Place in
  ceramic or stainless steel bowl; add rum. Toss gently; cover and set
  aside.
    Beat eggs and granulated sugar in electric mixer on high speed until
  light and fluffy. Sift together flour, baking powder and salt. Fold
  flour mixture into egg mixture by hand. Place half the pears on the
  bottom of the prepared pan; cover with batter and arrange remaining
  pears on top. Bake 20 minutes; quickly dust top with confectioners'
  sugar; return to oven until cake is well-browned and tester inserted
  in the center comes out clean (about 20 minutes more). Serve warm.

  From an article by Annette Gooch, UPS, in the Buffalo News. Typed for
  you by Joan MacDiarmid.

MMMMM
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