Text 4432, 114 rader
Skriven 2013-09-07 22:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: leftovers 121
=====================
 ML> Did you see the news about how tons of grease coagulated into
 ML> a fatberg and threatened the London sewer system? It appears to
 ML> have formed out of bacon fat down the drain mixed with flushed
 ML> saniwipes.
 NB> No, I somehow managed to miss that one.

Check out tinyurl.com/fatberg - or

   (probably between being out
 NB> of touch with news for most of August, and generally getting my news in
 NB> 3 minute headlines on the classical FM station...)  Two things sent
 NB> into the sewer system that shouldn't have been... sounds rather nasty,
 NB> actually...  ;)

if you wish the presumably more rigorous reportage of
NPR, tinyurl.com/faatberg .

 ML>> Finally, a few gallons of boiling water and half a bottle of
 ML>> Joy seemed to have done the trick, but note that I left the
 ML>> premises as quickly as possible (I'm heading to Pittsburgh
 ML>> as I type).
 NB>> Good idea... enough's enough...  (G)

OOC, I looked at various plumbing sites, most of which print a
horrid picture of what goes on under your sink - the recommendations
for ensuring efficient outflow involve such procedures as running
the water for 2 minutes after using the disposal and disassembling
your grease trap and ladling out the trapped grease weekly, seeking
professional plumbing help 4 times a year.

Probably the best thing to do would be to not send fat down the
sink at all. Here at Annie's, she has to have the line from the
second kitchen's sink snaked periodically, but then she tends to
throw bacon grease and frying fat down it - when I cook I either
keep the fat or wait for it to cool down and put it in the trash
(which causes its own problems down the line, but the local
recycling is ineffective anyhow).

 ML> I did come back, and the fix held, though there are gurgly noises
 ML> coming from the drain, probably signalling a minigreaseball.

And at Annie's, the same thing now. Bearing in mind that the
problems are occurring in my absence, so no snide remarks, please.

 ML> I thrive on leftovers. Unfortunately, the Labor Day leftovers
 ML> consist mostly of cucumber salad and tortellini salad. The
 ML> burgers and dogs and sassengers mostly went away.
 NB> They being the most in demand... and probably more accurately planned
 NB> for... ;)

I found a stash of the meats and made chili therewith. I allowed
the cucumber and tortellini salads to go the way of all salads.

    The household I was staying with in Colorado obviously
 NB> understood the proper place of leftovers,

I hope you had a good time there?

 NB> My holding back seemed totally justified
 NB> following the one supper meal I had with them... as Keith was cleaning
 NB> up the dishes afterwards, part of the procedure was to carefully split
 NB> up the remaining fried rice into two lunch containers, and to then
 NB> divide the leftover kabob meat and veggies atop the rice in the
 NB> containers... lunch for him and his wife for the next day...

Excellent practice, I should say.

Rigodon
categories: French, Burgundy, dessert
serves: 6

1 L milk
1 vanilla bean
250 g slightly stale brioche
24 green walnuts
12 hazelnuts, blanched
200 g caster sugar
1 pn salt
1 ds cinnamon -- optional
9 eggs
4 Tb cream of rice; or cream of wheat, or potato starch
30 g butter
h - Garnish
preserves, preferably pear, or else quince or apple
- or raspberry or peach

Scald the milk with the vanilla.

Meanwhile, tear up the brioche and chop the nuts fairly fine.

When the milk is scalded, add the sugar, salt, and cinnamon off
heat, stirring occasionally until cool. Remove the vanilla.

Oven at 150C (300F).

Beat the eggs, sprinkling the cream of rice over. Beat in
the milk. Fold in the brioche and the nuts.

Pour in a 24 cm diameter buttered mold, smooth the surface with
a spatula, and dot with butter.

Bake 45 min or until a knife comes out clean.

Cool until lukewarm and then unmold onto a serving plate.
Coat the top with jam and allow to cool completely before
letting rest at least 2 hr in the fridge. Slice and serve.
Leftovers may be refrigerated for 48 hr.

Recette du patrimoine de la Bourgogne, notee par Rene Gagnaux
adapted from www.mygale.org/~cuisine/desserts.htm

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