Text 14174, 82 rader
Skriven 2011-07-31 17:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: a new day 673
=====================
 DS> I suppose it used to bother me when I was a kid and could never figure
 DS> out why nothing I did could ever be good enough for him.

Nothing either of us did was good enough for either of my
parents, and they used to pit my sister and me against each
other. They really were not suited to each other and perhaps
not for parenthood at all. They claimed that "love" informed
their behaviors, but I certainly didn't see it that way.

 DS> good husband to my mother, seems to have been a good father to the rest
 DS> of the kids, never physically harmed me, and when all was said and
 DS> done never did me any lasting emotional damage.

You're more mature about it than most people (I for example)
would be.

 -=> Dave Sacerdote said to Dale Shipp <=-

 -> I have little experience with flake cereals.  I like cereals that
 -> maintain at least a little texture and crispness.  My usual are frosted
 -> mini wheats, various types of chex, and Life.  Gail sticks with honey
 -> nut cheerio, Life and Crispix.
 DS> The ALDI versions of Chex are excellent - can't tell them apart from
 DS> the real thing.  There is a generic version of frosted mini wheats
 DS> carried by Save-A-Lot (a SuperValu store, don't know which
 DS> of their chains is near you) is hilariously called "Mini Spooners" and
 DS> they are also excellent.

Whinny meats? I don't know a heck of a lot about dry cereal,
except as a fried-food topping, but in my experience the generics
can be as good as the brand names. Where they fall down is in the
packaging, so they can go stale or cardboardy-tasting earlier than
the expensive competition.

VEGAS SPARKLE
cat: dessert
servings: 10

FOR CHOCOLATE SPARKLES
7 1/2 c white chocolate
4 pots of edible sparkles
FOR CRISPY RICE
4 c crispy rice cereal
1/2 c fondant icing
1/2 c glucose
FOR YUZU CREAM
1 c liquid whole eggs
1 c sugar
1 c bottled yuzu juice
1 1/2 c unsalted butter, softened
2 c whipping cream
4 gelatin sheets, soaked in cold water
- or 1 (1/4 oz) pk unflavored gelatin

FOR CHOCOLATE SPARKLES: In a double boiler, melt chocolate
until it registers 125F on a digital thermometer;
remove from heat and stir until chocolate cools to 80F.
Working freehand or with flexible candy molds, create a
variety of shapes, such as hearts and sunbursts, about
1/4" thick. Before chocolate dries, sprinkle with sparkles.

FOR CRISPY RICE: Bring glucose and fondant to a boil over
medium heat until golden. Stir in cereal and remove from
heat. When cool, break into small pieces.

FOR YUZU CREAM: In a small saucepan, bring yuzu juice and
sugar to a boil. Add eggs; remove from heat, add gelatin
and butter, and mix until smooth. Whip cream to hard peaks,
then fold in yuzu paste. Fill a dome mold 3/4 full with
mixture; refrigerate 1 hr.

ASSEMBLY: Pour rice crispy pieces to the top of dome mold;
chill for another hour. Place mold in bowl of warm water
for 20-30 sec to loosen, then turn upside-down to turn
out onto serving dish. Garnish with chocolate shapes.

Claude Lamarche, The Dorchester; inspired by Nick Morelli
(Jim Belushi) and Pete Kaczmarek (Jerry O'Connell), The Defenders

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