Text 8755, 107 rader
Skriven 2014-01-12 22:04:00 av JIM WELLER (1:123/140)
Ärende: odds and ends
=====================
Bad food alert: I also went to MacDonald's, dragged there by Ray's
stepkids, for the 7th time in 50 years. They haven't gotten any
better. Their premium priced 1/3 pound Angus burger is a dry little
hockey puck with the same lame toppings, plastic cheese slices and
poor quality bun as their other burgers. Avoid. For just a dollar
more one can get a nice and juicy 6 oz ground sirloin Uncle Burger
with steak sauce, bacon and mushrooms at A&W.

Beer review: From the Great Western Brewery of Saskatoon, Original
16 pale ale ... malty, very pale, mildly hopped, a profile rather
like Big Rock Traditional, better than the most macro swills but
still lacking in real ale character.
 
Spirits review: Costco Kirkland Signature French wheat vodka, their
house brand, is distilled five times and VERY smooth... compares
well with Grey Goose at a much lower price point.

Seen at the new supermarket: lutefish and whole frozen pompano. Both
new to yellowknife. I didn't get either of them but it was cool
knowing I could.
                 
Seen on the Web: "I had the steak at Denny's last week. It wasn't
thick or juicy or amazing. I was shocked. Shocked, I tell you. I
think I'll write you all an article about it."

(That almost made me erase my McAngus review!)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Frozen Almond Cappuccino Dacquoise
 Categories: French, Desserts, Cakes, Nuts, Alcohol
      Yield: 8 Servings
 
MMMMM--------------------FOR MERINGUE LAYERS-------------------------
      1 c  Shelled natural almonds;
           -toasted lightly and cooled
  1 1/4 c  Sugar
  2 1/2 ts Cornstarch
      5 lg Egg whites
    1/4 ts Cream of tartar
    1/4 ts Salt

MMMMM------------------------FOR FILLING-----------------------------
  4 1/2 c  Well-chilled heavy cream
    1/3 c  Instant espresso powder
      6 tb Sugar
      2 tb Kahlua or other
           -coffee-flavored liqueur

MMMMM--------------------------GARNISH-------------------------------
    1/2 pt Raspberries
 
  Preheat oven to 250 F. Line 2 buttered baking sheets with foil or
  parchment paper and trace three 13- by 4-inch rectangles on foil
  or paper (2 on one sheet and 1 on other).
  
  Make meringue layers: In a food processor grind almonds fine with
  1/2 cup sugar and cornstarch. In a large bowl with an electric
  mixer beat egg whites with cream of tartar and salt until they
  hold soft peaks. Beat in remaining 3/4 cup sugar in a slow stream,
  beating until meringue holds stiff, glossy peaks. Fold in almond
  mixture gently but thoroughly and transfer to a pastry bag fitted
  with a 1/2-inch plain tip. Starting along the inside edge of a
  rectangle, pipe meringue onto prepared foil, filling in
  rectangles.
  
  Bake meringue layers in upper and lower thirds of oven, switching
  position of sheets in oven halfway through baking, 1 to 1 1/4
  hours, or until meringues are firm and dry when touched. Cool
  meringues on sheets on racks. Slide foil off sheets and carefully
  peel meringues off foil. Meringue layers may be made 1 day ahead
  and kept, tightly wrapped, at room temperature.
  
  Cut a piece of cardboard 2 inches bigger than meringue layers and
  wrap in foil.
  
  Make filling: In a large bowl with an electric mixer beat together
  filling ingredients until mixture just holds stiff peaks.
  
  Assemble cake:
  Put 1 meringue layer, smooth side down, on cardboard and with a
  long metal spatula spread a 1/2-inch-thick layer of filling over
  top. Repeat layering in same manner with another meringue and some
  filling and top filling with remaining meringue layer, smooth side
  up. Spread a thin layer of filling on top and sides of dacquoise
  and transfer remaining filling to a pastry bag fitted with a star
  tip. Pipe remaining filling decoratively around dacquoise and
  arrange raspberries on dacquoise. Freeze dacquoise, uncovered,
  until hard, about 6 hours. Dacquoise may be made 2 days ahead and
  frozen, wrapped in plastic wrap and foil after 6 hours.
  
  Let dacquoise stand in refrigerator 30 minutes before serving.
  Slicing dacquoise with an electric knife (alternatively, use a
  serrated knife).
  
  Gourmet May 1995
 
MMMMM

YK Jim


... Do you sometimes wonder why you ever gave me your email address?

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