Text 6091, 83 rader
Skriven 2013-10-25 07:02:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Clam Crawlies
=====================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> I like a little ginger just fine. But, I do not handle chunks of it
 DD> well. When I go to an Oriental venue - if I recognise something as a
 DD> piece of ginger - it gets pushed to the side. For me a big whack of
 DD> ginger overwhelms all the other tastes ... something I am not in favour
 DD> of.

 NB> That's where we differ...  :)  I do like my ginger... even in chunks...
 NB> and a nice chunk of it never overwhelms the other tastes for me, just
 NB> adds to them... :)

that's why they have those windows at the horse track. You pays your money and
you takes your choice.
 
 DD> The Clam Crawl I went on featured an I scream stand about half-way
 DD> along - and while I remember Farnham's and the Clam Box, etc. I am
 DD> blowed if I can recall the name of that joint. I do remember MLoo
 DD> getting this garish-looking red, white, and blue (bright colours) thing
 DD> that looked like a push-up on steroids. He seemed to enjoy it. Georgia
 DD> and I enjoyed more prosaic treats.

 NB> We (second Crawl) had ice cream at at least two different places... one
 NB> we went inside for, the other was along the road and we got the ice
 NB> cream and ate it outside...  Can't remember the name of either place,
 NB> but probably MLoo could fill us in on both... ;)  I suspect you are
 NB> remembering the second one...

I think I was on the second clam crawl - yours probably was the third (which I
missed). As I remember we also had a banquet at the Royal East followed by a
trip to Toscanini's for I scream. (http://en.wikipedia.org/wiki/Toscanini's)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Burnt Sugar Ice Cream
 Categories: I scream, Dairy, Booze
      Yield: 4 servings

    2/3 c  Sugar
      1 c  Heavy cream
  1 1/2 c  Milk
      4    Egg yolks
        pn Salt
      2 ts Brandy or Cognac
    1/4 ts Vanilla

  Melt the sugar in a heavy saucepan over medium-high heat,
  stirring constantly, until it turns dark brown.

  Meanwhile, combine the cream and milk in a saucepan and
  heat until mixture bubbles around the edge.

  When sugar has caramelized, remove from heat and slowly
  begin stirring in the hot milk mixture. Be careful; the
  mixture will bubble violently at first. Just stop pouring
  and stir until the bubbling subsides, then continue
  pouring until all of the milk has been incorporated and
  the caramel has completely dissolved; set aside.

  Place egg yolks in a bowl, add salt and beat to combine.
  Slowly stir in half of the hot milk mixture. Pour back
  into the remaining hot milk and cook over moderate heat,
  stirring constantly, until the custard thickens lightly.
 
  Remove, from heat and stir in brandy and vanilla.
  Refrigerate until completely chilled.

  Freeze in an ice cream machine according to manufacturer's
  directions.

  Servings: 4

  Source: Andrew Schloss in the San Francisco Chronicle

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Take the diplomacy out of war and the thing would fall flat in a week.
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