Text 17994, 118 rader
Skriven 2007-07-15 09:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: WATER redux 834
=======================
 DS> 03 January 2007 to 03 April 2007:  5000 gallons, metered.
 DS> 5000 gallons / 90 days = 55.55 gallons per day / 3 people = 18.5
 DS> gallons per person per day.
 ML> That's exemplary, though it isn't the 3 gallons implied by
 ML> your original numbers.

I must say that my numbers are probably better than I originally
calculated based on the averages given by the Feds - turns out
that my own showers use 0.8 gpm, not the 2 that is the default
number, and showers are second only to toilet flushing in my
own water use.

 ML> Two ideas come up. One, you guys are weird. 
 DS> Okay, I'll grant a certain amount of eccentricity. [g]  We're
 DS> certainly of a mind to conserve and recycle and live somewhat
 DS> "smaller" than a lot of our friends and relatives; you know what
 DS> a scrounge I can be at times.

I see nothing wrong with being a scrounge and a bargain hunter.
Of course, it doesn't produce the market churn that leads to
the kind of prosperity (or at least perceived prosperity) that
fuels growth. Of course, I don't care for or believe in conspicuous
consumption or the illusion of unlimited growth that it fosters.

 ML> A lot of that utopian fiction along those lines. . . 
 DS> Remember the one about the dahlia mutation that made dahlia root not
 DS> only a very nutritious food but also a powerful, soma-like narcotic?

Don't recall it offhand. Does something really cool happen to
people who partake of the stuff?

 DS> Utopian tales bore me.  I prefer a good dystopia any day.

Welcome to Tomorrowland.

Strawberry Sorbet Shortcakes with Sweetened Creme Fraiche Sauce
cat: dessert
servings: 8

h - Strawberry Sorbet (Makes 1 qt)
2 1/2 lb strawberries,
- preferably organic, rinsed and hulled
1/4 c honey, or to taste
1 c superfine sugar
1 pn Kosher salt
h - Biscuits (Makes 8 or 9)
1 1/2 c all-purpose flour, plus a little
- extra for cutting the biscuits
1/2 ts Kosher salt
1 1/2 ts sugar
1/2 ts baking powder
1/4 ts baking soda
4 Tb unsalted cold butter, cut into chunks
1/2 c buttermilk
2 Tb milk
h - Creme Fraiche Sauce (Makes 3/4 c)
3/4 c creme fraiche
1 Tb plus 1 1/2 ts sugar, or to taste
1/4 vanilla bean, split
3/4 c chopped strawberries, drained
Sugar to taste
Powdered sugar, in a shaker

All the components of this dessert can be made ahead.
The uncooked biscuits can be frozen and baked directly
from the freezer. Or, since the biscuit doubles easily,
you may want to make a double batch and freeze
half the unbaked biscuits for another time.

For the Strawberry Sorbet: Puree the strawberries in
a blender and strain through a fine-mesh sieve into a
bowl. You should have about 4 c. Add the honey, sugar,
and salt. Freeze in an ice-cream machine, then transfer
to a container and place in the freezer.

For the Biscuits: Sift the dry ingredients into a bowl.
Add the butter and rub the butter and flour through
your fingertips until they are completely combined and
the butter is in small beads. Make a well in the center
of the flour mixture and pour in 1/2 c buttermilk and
the milk. Use a dough scraper to incorporate the milk
and flour from the edges toward the center. If the
dough seems too dry, add a little more buttermilk. The
finished dough should feel damp, but not wet, and be a
"shaggy mess," not a solid mass. Turn the dough out
onto parchment and let rest for 10 to 15 min. Preheat
the oven to 500F. Stack two baking sheets (for more
even heat distribution) and place a piece of parchment
on top. Place the dough on a lightly floured work
surface and roll out 1/2" thick. Dip a 2" biscuit
cutter in flour and cut out rounds. Place the rounds
2" apart on the baking sheet. Bake for 8 to 10 min,
or until golden brown. Transfer to a rack to cool.

For the Creme Fraiche Sauce: Combine the creme fraiche
and sugar in a small saucepan. Scrape the seeds from
the vanilla bean into the creme fraiche, add the pod,
and bring to a simmer, whisking constantly until the
sugar is dissolved. Remove the sauce from the heat and
strain through a fine-mesh strainer. Keep the sauce
warm, or cover and refrigerate until ready to serve.
Sweeten the drained chopped strawberries with sugar to
taste.

To Complete: Rewarm the creme fraiche sauce over low
heat. Cut the biscuits into neat round with a 1 1/2"
biscuit cutter and split them in half. Dust the tops
with powdered sugar. Put a spoonful of sauce on
each plate. Top with the bottoms of the biscuits.
Spoon the chopped berries over the biscuits and cover
each with a quenelle, or small scoop, of sorbet. Set
the tops of the biscuits on the sorbet and serve.

Source: Thomas Keller

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