Text 919, 113 rader
Skriven 2013-04-16 22:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: unacceptabilities 426
=============================
 BF> Even at the age of 82 it irks me when one officious women in one of
 BF> our dinner 'groups' forces that arrangement so the 'women can talk'.  I

That was passing strange: the women in fact did not
talk, and there was much miscommunication across the
table between spouses. The men did sort of talk; our
main activity though was pushing around the wine that
I ordered two bottles of. Dan wanted to order a third
bottle but did not offer to pay for it. 

 BF> much prefer alternate sex seating with separated spouses.  [I do see
 BF> Shirley quite regularly]  I was never meant to be part of the 'guys' in
 BF> the kitchen or God forbid at the table.   At the golf course, great!

Another oddity was the seating of two brothers
together, then the cousin, then me. This extra
peculiar as as Annie and I were first there, I
seated myself first and let things collect around
me in whatever way they wanted, and that was
whatever way they wanted.

The final oddity was that the matriarch had been
pointedly disinvited by the brothers. We have no
interest in being caught up with other families'
problems, so no further information is available.

==

 BF> Oh Michael!   No, please don't make cookies at the Picnic!

Just for that, he snarled, cookies for you.

 To hear
 BF> you say you want to experiment at the picnic sounds fantastic.  The

I'm getting older. My experiments may not have quite so
pleasing effects as in the past, beware.

 BF> I'd like to try to think of a surprise challenge for you again.  It's
 BF> been a long time.    [g]

Find what you will, just avoid zucchini or burdock root.
If you do bring these, I'll do the standard fallback
solution, which is deep-frying, which is perhaps what I
will do anyway.

Deep fried cookie dough with fleur de sel
Categories: celebrity, dessert
Yield: 1 batch

Cookie Dough
2 1/3 c all-purpose flour
1 1/4 ts baking soda
1/4 ts salt
1/2 lb butter, room temperature
1/2 c granulated sugar
1 c packed brown sugar
2 lg eggs
2 ts pure vanilla extract
3 c semisweet chocolate chips
Batter
2 c all-purpose flour
1 Tb granulated sugar
1 1/4 ts baking powder
1 lg egg
1 1/2 c seltzer water, plus more, if needed
Canola oil, for frying
Fleur de sel, for sprinkling

For the cookie dough. Add the flour, baking soda,
and salt to a large bowl. Using a whisk, stir the
mixture to incorporate all the ingredients.

Cream the butter in a stand mixer until it lightens.
Slowly add in the sugars and continue to cream until
the mixture is light and fluffy. Add the eggs one at
a time, beating well after each. Stir in the vanilla.
On low speed, add the flour mixture. Once incorporated,
fold in the chocolate chips by hand.

Take 2 ts dough, or if using a spoon, take a good scoop
and roll it into balls. Put the balls onto a baking
sheet and pop them into the freezer 30 min until firm.

For the batter. Combine the flour, sugar, and baking
powder in a large bowl. Take a whisk and give the
mixture a few swirls to incorporate the ingredients and
break up any lumps. Whisk in the egg and the seltzer,
making sure to combine well. You want the batter to
have the consistency of heavy cream, so add more
seltzer if needed to achieve this.

In a large, heavy-bottomed pot, heat the oil to 350F.

Working in batches, add 3 chilled dough balls to the
batter and turn to coat completely. Using a fork or
slotted spoon, remove each cookie dough ball from the
batter, letting the excess batter drip back into the
bowl, then very carefully slip it into the hot oil
and repeat.

Fry no more than 3 at a time, since you do not want
the temperature of the oil to drop. Using a slotted
spoon, turn them over a few times until they are
golden brown, about 3 min total. Remove from the oil
to a paper towel-lined plate to drain. Sprinkle with
a generous pinch of fleur de sel and serve warm.

Source: Anne Thornton

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