Text 8493, 136 rader
Skriven 2014-01-04 23:43:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 8474 av Michael Loo (1:123/140)
Ärende: Pictures
================
 -=> On 01-03-14  07:52,  Michael Loo <=-
 -=> spoke to Ruth Haffly about peppers 12 <=-

 RH> On your upcoming trip? Take some pictures of the various foods you're
 RH> served?

 ML> I've not done that (no big surprise, as traveling with a camera
 ML> is not my habit, especially as I didn't have one). I suppose in
 ML> the case of a particularly beautiful or ugly dish, the temptation
 ML> might be there, but generally speaking, I disapprove. I have a
 ML> friend who documents every dish he eats, but I think that's silly.

I recently saw a posting (Facebook perhaps) where someone had posted a
number of food pictures along side of the "official" picture from the
food maker, e.g. what they were served as a hamburger deluxe versus what
the McD's web page pictured it as.  I believe that all of the pictures
were of various fast food chain sandwiches.  This brings to mind a
phrase that was poplular with Sacerdote -- food porn.

[contains 2 recipes]
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ILONA TORTE - FOOD AND WINE
 Categories: Chocolate, Dessert, Torte
      Yield: 14 -16 servin
 
      1 c  Sugar
      5 oz Semisweet chocolate, cut
           -into small pieces
      6 T  Unsalted butter, at room
           -temperature
      8    Eggs, separated
    3/4 c  Plus 1/3 C coarsely ground
           -nuts
      2 T  Fresh bread crumbs
           Pinch of salt
           Mocha Buttercream (separate
           -recipe)
           Walnut halves, for garnish
 
  Although this cake is at its best the day it is baked, it will keep
  in the refrigerator for up to two days. Our version of this classic
  cake comes from George Lang, who offers it as one of the centerpieces
  of the dessert cart at his New York restaurant, Cafe des Artistes.
  
  1. Preheat the oven to 375-F. Butter a 10-inch round, 2 1/2-inch-deep
  springform pan. Line with a round of waxed paper. Butter and flour the
  paper and the sides of the pan, tap out any excess.
  
  2. In a saucepan, combine the sugar and 1/4 C  of water and cook over
  moderate heat, stirring occasionally, until the sugar dissolves,
  about 5 minutes.
  
  3. Add the chocolate, remove from the heat and stir until the
  chocolate is melted. Let the syrup cool for 15 minutes.
  
  4. In a medium mixer bowl, heat the butter at medium speed until
  light. Beat in the egg yolks, one at a time, beating until each is
  incorporated before adding another. On low speed, add half the
  chocolate syrup, then 1 3/4 C  of the ground walnuts, then the
  remaining syrup and the bread crumbs, mixing just enough to blend
  after each addition.
  
  5. In a large bowl, beat the egg whites with the salt until stiff
  peaks form. Stir one-third of the whites into the chocolate-nut
  mixture to lighten it, then pour the chocolate mixture into the egg
  whites, letting it run down one side of the bowl. Fold the two
  together until thoroughly blended; do not overmix. Pour the batter
  gently into the prepared pan.
  
  6. Bake in the center of the oven for 35 to 40 minutes, or until the
  center feels set when pressed.
  
  7. Let the torte cool in the pan for 15 minutes. Release the sides of
  the springform and invert the torte onto a rack covered with a paper
  towel. Remove the pan bottom and the waxed paper, and let the torte
  cool completely, for at least 2 hours, before frosting.
  
  8. Split the torte in half horizontally. Place the top half, top-side
  down, on a round platter. Reserve 1 C of the buttercream for
  decoration. Cover the cake with 3/4 C of the remaining buttercream
  (see Note).
  
  9. Place the second layer on top of the filling, smooth-side up.
  Frost the top and sides of the cake with the remaining buttercream,
  using a thin, flexible spatula.
  
  10. Press the remaining 1/3 C  nuts into the frosting on the sides of
  the cake. Using a pastry bag with a star or shell tip, decorate the
  top edges and the base of the cake with the reserved 1 C
  buttercream. Garnish the top with walnut halves. Refrigerate until
  serving time.
  
  NOTE: If you prefer not to decorate the cake with a pastry bag, use 1
  3/4 C of the buttercream to fill the cake and the remainder to frost
  it.
  
  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: MOCHA BUTTERCREAM - FOOD AND WINE
 Categories: Chocolate, Dessert, Frostings
      Yield: 3 Servings
 
      6 oz Semisweet chocolate, cut
           -into small pieces
      2 t  Instant espresso powder
      2    Sticks plus 2 T unsalted
           -butter, at room temperature
      3    Egg yolks
    2/3 c  Confectioners' sugar
 
  1. In a heavy saucepan, combine the chocolate, 1/3 C of water and the
  instant espresso. Stir over low heat until the chocolate is completely
  melted. Scrape into a bowl and cool completely.
  
  2. Using an electric mixer, cream the butter until light and fluffy.
  Beat in the egg yolks one at a time, beating until each is
  incorporated before adding another. Gradually add the confectioners
  sugar. Scrape in the cooled chocolate mixture and blend thoroughly.
  
  Source: Chocolate Desserts, from the editors of Food & Wine magazine
  Supplement to Food & Wine magazine, 03/95 Recipe posted by: Sallie
  Krebs
 
MMMMM


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