Text 6755, 87 rader
Skriven 2013-11-14 23:27:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 6740 av Michael Loo (1:123/140)
Ärende: Re: dairy 464
=====================
 -=> On 11-15-13  00:11,  Michael Loo <=-
 -=> spoke to Dave Drum about dairy 464 <=-


 DD> Reddi-Wip has as its first few ingredients cream, water, sugar, corn
 DD> syrup, and nonfat milk.

 ML> Depends on how much water I guess whether the whippate can
 ML> be considered cream. Why can't they telescope the water
 ML> and nonfat milk into one "skim milk from concentrate" the
 ML> way they can with other things? Or maybe they can but choose
 ML> not to.
 
Perhaps because if instead they listed it as "skim milk from
concentrate" then they would have displaced "cream" down to second
place?

[contains 2 recipes]
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: DARK CHOCOLATE TRUFFLES WITH HAZELNUTS - FOOD AND WINE
 Categories: Alcohol, Candies, Chocolate, Dessert
      Yield: 8 Dozen 1/2-
 
      2 c  Dark Chocolate Ganache
           -separate recipe
      2 T  Brandy
      6 T  Ground hazelnuts
 
  Before the truffles can be shaped, the chocolate mixture must have
  time to set- several hours or preferably overnight- so plan
  accordingly.
  
  1. In a medium mixing bowl, beat the ganache at high speed until it
  is at least as thick as heavily whipped cream. If this does not
  happen with the ganache at room temperature, place the bowl in the
  freezer for a minute and then whip it again. Do not leave the ganache
  in the freezer too long or it will set.
  
  2. Add the brandy and beat until the mixture is stiff.
  
  3. To shape the mixture, half-fill a pastry bag fitted with a plain
  1/4-inch tip with ganache, or use a teaspoon. Onto sheets of waxed
  paper, squeeze out or shape the mixture into mounds that are about
  1/2 to 3/4 inch in diameter. When all the mixture has been used,
  refrigerate the truffles for several hours, preferably overnight, to
  allow the chocolate to set completely.
  
  4. Place the hazelnuts in a small shallow dish. Pick up one truffle
  and, using the thumb and forefinger of both hands, push it together
  to form a ball (do not roll the mixture between your palms or it will
  soften too much). Roll a truffle around briefly in the hazelnuts
  until it is well coated. As you complete them, set them aside on a
  plate and chill until serving time.
  
  Source: Chocolate Desserts, from the editors of Food & Wine magazine
  Supplement to Food & Wine magazine, 03/95
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: DARK OR WHITE CHOCOLATE GANACHE
 Categories: Dessert
      Yield: 1 Servings
 
           MAKES ABOUT 2 CUPS
 
  Source: Chocolate Desserts, from the editors of Food & Wine magazine
  Supplement to Food & Wine magazine, 03/95 1 pound semisweet dark
  chocolate or sweet white chocolate, broken into 1-inch pieces 1/2
  pint heavy cream 1. Melt ingredients together over low heat. 2.
  Strain into a bowl and let cool to room temperature before using. 3.
  Stir the ganache thoroughly before using; do not refrigerate or it
  will set. It can be kept at room temperature, covered, for 2 days.
  From Sallie Krebs, edited by various hands.
  
  Submitted By MICHAEL LOO   On   07-07-95
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:30:57, 14 Nov 2013
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)