Text 17247, 122 rader
Skriven 2008-12-03 10:45:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: Nursing Mothers
===========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> My mother tried to nurse me. However, that didn't work out well. Her
 DD> milk had no food value and I damned near starved. Finally (so the

 RH> That's interesting; was your mom not eating properly?  I've read about
 RH> failure to thrive but that sounds like an extreme case.

Not AFAIK - especially given her parents ... not to mention my Dad. All I know
is that the switch to being a bottle baby solved the problems.

 DD> family legend says) my Grandfather proclaimed "That kid's hungry".
 DD> Sent my dad to the grocery store for Eagle Brand milk and Karo syrup.
 DD> (This was 1942 - long before Enfamil, tc.)

 RH> Yes, I have read about recipies to make your own formula. It's so much
 RH> easier and cheapr to nurse a baby, if at all possible tho.

Not to mention the antibodies and immunities that the baby gets from the
mother's milk.

 DD>       Title: Deviled Chicken Lollipops
 DD>  Categories: Poultry, Appetisers, Chilies
 DD>       Yield: 5 servings

 RH> So who came up with this one or is it a Food Network generic? I miss
 RH> having that channel but I guess I'm geting more done. Some days it
 RH> seems like I do, others, not so...............

Food Network Kitchens - done up for a Halloween show this year.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Ganache Cakes W/White-Coffee Foam
 Categories: Cakes, Desserts, Chocolate
      Yield: 8 servings
 
MMMMM------------------------COFFEE FOAM-----------------------------
    1/2 c  Green coffee beans
    1/4 c  Packed light brown sugar
 13 1/2 oz Can unsweetened coconut
           - milk
    1/2 c  Heavy cream

MMMMM------------------CHOCOLATE GANACHE CAKES-----------------------
      4    Whole large eggs
      4 lg Egg yolks
    1/2 c  Granulated sugar
    1/2 lb Valrhona or Lindt
           - bittersweet chocolate;
           - (not unsweetened), chopped
      1 c  Unsalted butter; in pieces
    1/2 c  Cake flour (not
           - self-rising)
 
  Special equipment: 1-liter whipped-cream siphon and 2 gas
  (N2O) chargers
  
  The coffee foam attains its consistency with the help of a
  charged siphon. If you don't own one, don't worry—the coffee
  mixture can also be served, chilled but unfoamed, as a sauce.
  
  Make coffee foam: Toast coffee beans with brown sugar in a 2
  quart heavy saucepan over moderately low heat, stirring
  constantly to evenly toast beans, until sugar is melted and
  beans are color of almond skins, 12 to 15 minutes.
  
  Add coconut milk and simmer (mixture will bubble up and steam,
  and sugar will harden), stirring occasionally, until sugar is
  dissolved, about 5 minutes. Pour through a sieve into a metal
  bowl and stir in cream.
  
  Set metal bowl in a larger bowl of ice and cold water to
  chill, stirring occasionally.
  
  Transfer sauce to siphon and screw on top tightly. Unscrew
  charge holder from head and put in a charger. Reattach charge
  holder and screw on tightly. Gas will be released into siphon
  (with a whooshing sound) within a few seconds. Chill filled
  siphon at least 1 hour to produce a stiffer foam. Remove and
  discard first charger. (As you unscrew charge holder, you'll
  hear a brief hissing sound.) If fitting from holder comes
  out attached to charger, just remove charger and reattach
  fitting. Screw on second charger and chill at least 15 min
  (longer if a test of foam is not thick enough).
  
  Make cakes: Preheat oven to 400ºF.
  
  Butter and flour 8 (4-oz) ramekins, knocking out excess
  flour, and put on a baking sheet.
  
  Whisk together whole eggs, yolks, and sugar until combined
  well.
  
  Melt chocolate and butter in a double boiler or a metal bowl
  set over a saucepan of simmering water, stirring.
  
  Remove top of double boiler or bowl from heat and whisk egg
  mixture into it. Sift flour evenly over chocolate mixture
  and fold in until just combined.
  
  Divide among ramekins and bake in middle of oven until cakes
  begin to puff but centers are not set, 12 to 13 minutes.
  
  Shake siphon well, about 1 minute. Turn upside down and press
  lever to fill a bowl with coffee foam.
  
  Serve cakes in ramekins with coffee foam on the side.
  
  October 2000 | Gourmet
  
  Serves 8
  
  Meal Master Format by Dave Drum - 19 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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