Text 17321, 62 rader
Skriven 2007-06-28 18:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Beverages 733
=====================
 JM> Consider the source of the information. The Merck Index has all sorts
 JM> of interesting info on drugs and other materials that might have been
 JM> useful as drugs.

It has been useful to me for all sorts of other organic
compounds as well. An interesting tome, with a lot of information
on subjects that have remained a closed book to me (physical
chemistry, for example).

 ML> Do you recall offhand the dietary/culinary problems with erucic
 ML> acid? I have this vague memory of some reason why various food
...
 JM> a mono-unsaturated fatty acid which is NOT a trans
 JM> fatty acid but the possibly extra-good cis form.

But there are other qualities to take into consideration besides
the optical aspect, I'm sure. Anyhow, I'm looking to the day
predicted in the movie Sleeper when it is revealed that everything
that was reputed to be bad for you is good for you (and vice versa).

Eggs Benedict Souffles
cat: airline, breakfast, main
servings: 6

8 lg eggs
1/2 c heavy whipping cream
1 c (1/4 lb) grated Gruyere
- or Fontina
3/4 c minced Canadian bacon
1/2 ts dried tarragon
1/2 ts salt
1 pn cayenne
Parchment paper (or wax paper)
6 English muffins, split and toasted
2 c hollandaise
- don't use one of those infernal mixes
Fresh tarragon leaves (or chives)

Heat the oven to 275F and butter 6 ramekins. Cut
parchment into rounds and line bottom of each ramekin.

In a bowl, whisk eggs and cream until a thorough
yellow. Add remaining soufflé ingredients. Pour mixture
into ramekins, distributing ham and cheese evenly.
Arrange ramekins in bigger baking dish, and pour in
warm water to come halfway up sides. Bake, uncovered,
for 55-60 min, or until souffles are puffed and a knife
inserted into center comes out clean.

Remove from pan and run a thin knife around edges of
each souffle to loosen. Don't fret if they deflate a
bit. Arrange English muffin half on warm plate and
unmold souffle on top. (Yes, remove the paper.) Add the
top half of muffin and cock it at an angle. Repeat with
remaining souffles and muffins. Spoon each assemblage
with a couple of generous tablespoons of hollandaise
sauce. Mince and scatter tarragon, and serve right away.

US Airways Magazine 6/2007
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