Text 8000, 103 rader
Skriven 2013-12-19 07:55:04 av Dave Drum (1:18/200.0)
   Kommentar till text 7989 av Nancy Backus (1:261/1381.0)
Ärende: Re: Aged 583
====================
Nancy Backus Said to Dave Drum about Re: Aged 583


NB>  NB>> it a lot tastier...  :)  Never thought of it as being a
NB>  NB>> substitute for dry-aged beef... but then have never had the
NB>  NB>> real thing anyway....  :)

NB>  DD> It helps if you like the blue veined cheeses. 

NB> Which, obviously, I do...  :)

NB>  DD> Me, any rotten cheese is OK with me. Bleu, Roquefort, Stilton,
NB>  DD> Gorgonzola, etc. 

NB> Yup, they all look pretty appealing to me as well...  :)

NB>  DD> Thursday my chilli lunch group is going to be at Dublin Pub
NB>  DD> where I will present my holiday cookies (recipe in this group
NB>  DD> to Stephen Haffly)

NB> Noticed that recipe...  How strong is the spicy taste...?  I note
NB> that you plan to serve it to a group of non-chileheads with
NB> warning... 

It's spicy without lighting up any but the most wimpy. The sweet in the 
icing and the butter in the cookies moderate the pungency of the chile. 
And, since cayenne is stronger than green chile I use half-quantity in 
the red icing. Still, it will give a nice "late" (back of the throat) 
heat that has converted more than one to being a chile-head.  Bv)=

The warning will be in American English and in Hebrew.

NB>  DD> and have a 1/2 lb "Black & Blue Burger" which is a 1/2 lb good
NB>  DD> grade beef (they claim Angus) that I can get medium rare,
NB>  DD> topped with bleu cheese and thick-cut bacon. And a bottle of
NB>  DD> Smithwick's Ale since I am done with driving for the day.

NB> Sounds good to me...  I'd skip the ale, of course, although I
NB> believe that particular one is the one that I actually managed a
NB> full sip of without gagging...  ;)

Smithwick's (pronounced smith-icks) is one of my preferred quaffs. It's 
made by Guinness but I like it better than their cultish stout or their 
Harp lager. I have noted here a number of times I likes me beer to be 
chewy but not crunchy. And, as I drink so little of it, it better have a 
very good flavour.

Same thing applies to wine and booze. Life is too short to drink bad 
hooch.

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

      Title: Brandied Baked Pears 
 Categories: Desserts, Fruits, Dairy, Booze
      Yield: 6 servings

      6    Firm Bosc or Bartlett pears
    1/4 c  Packed light brown sugar
      2 tb Unsalted butter
    1/2 c  Water
    1/4 c  + 1 ts brandy
    1/4 c  Chilled heavy cream

  Special equipment: a melon-ball cutter

  Put oven rack in middle position and preheat oven to
  450oF/230oC.

  Peel and halve pears, leaving stems intact, then core with
  melon-ball cutter and toss with brown sugar in a large
  bowl.

  Melt butter in a 3 quart shallow baking dish in oven,
  about 1 minute, then add pears, turning to coat with
  butter. Add water to dish and bake pears, turning over
  occasionally, until tender and edges are caramelized, 30
  to 50 minutes, depending on ripeness of pears.

  Transfer pears with a slotted spoon to a plate, then add
  1/4 cup brandy to baking dish and stir with a heatproof
  rubber spatula to dissolve any caramelized juices. Return
  pears to dish.

  Whisk cream in a bowl just until thick (before soft peaks
  form), then whisk in remaining teaspoon brandy. Serve
  pears with brandy sauce and drizzle with brandied cream.

  Cooks' notes: Brandied baked pears can be baked 1 hour
  ahead and kept, loosely covered, at room temperature.
  Reheat, covered, in a 350oF/175oC oven until warm, 10 to
  15 minutes. Brandied cream can be made 1 hour ahead and
  chilled, covered. Stir before serving.

  Gourmet | December 2003

  MM Format by Dave Drum - 21 December 2003

  Uncle Dirty Dave's Archives

MMMMM

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