Text 2546, 80 rader
Skriven 2008-02-16 13:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Durian 862
==================
 >> We can now get them fresh here at several Asian stores.   At several
 >> picnics where they showed up, we used a hammer and a Sears Slim Jim

Although the very ripe one that I trucked from Washington to
Boston on the plane and then to Enfield on the bus (getting
some mighty strange looks along the way) didn't require much
encouragement to yield up its glories. That was about a
decade ago.

 >> Cool, we figure out which of us has to drive up with it <g>.  Wonder
 >> if I can tie it to the roof?
 > No durian in our car nor in our house!   Although I do not mind the
 > smell, Gail describes it as a cross between overripe cantaloupe
 > (which she abhors) and overripe diapers.

There is a bit of overripe fruitiness there and a large bit of
sulfurousness there, but the sewage/diaper connection (which
is commonly brought up) I don't really see. If you forget an
onion in a plastic bag for a while, it's more like that.

 JK> Oh man... Lol :)  Can it be THAT bad?? :) :)

It's not that bad the first time round. The second time round
it gets a little tiresome. And if you have a lot of people
partaking, and only one bathroom ...

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Durian Cream Puffs
 Categories: Cake, Durian, Singapore
      Yield: 30 Servings

MMMMM------------------------CHOUX PASTRY-----------------------------
    360 g  Milk
    180 g  Butter
      4 g  Salt
      4 g  Sugar
    180 g  Flower
      5    Eggs
     10 g  Vanilla essence

MMMMM-----------------------DURIAN CUSTARD----------------------------
    500 g  Milk
     70 g  Sugar
    150 g  Durian puree
        dr Durian essence
           Mix together,
     50 g  Custard and
     70 g  Milk

  Choux Pastry:

  Boil milk, butter, salt, sugar and vanilla essence. Pour in flour and
  well mix while still boiling. Put mixture into whisking bowl and
  beat. Add in eggs one at a time till finished.  Pipe pastry onto
  tray. 'Tray must be oiled to prevent pastry from sticking onto tray
  after baking'. Bake in a 210C oven for around 25 mins until golden
  brown.

  Durian Custard:

  Boil milk, sugar, durian puree and durian essence. Mix custard powder
  and milk. When the mixture boils, add in the custard powder and milk,
  and well whisk.

  Cut baked choux pastry into half. Pipe in durian custard when
  slightly cool down.

  Source: Executive Chef Robin Sing Mong Kheng, Harbour View Dai-Ichi
  Hotel.

  From: Sherree Johansson

  Uncle Dirty Dave's Archives - A FIDO Cooking Echoes Recipe

MMMMM

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