Text 17096, 113 rader
Skriven 2011-10-26 21:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: healthy 104
===================
 GJ> That would be worth trying.  I do remember and like the distinctive
 GJ> flavour of human milk, although it is more than a few years since I
 GJ> tried it.  I did find that if it is used in a cup of tea it tends to
 GJ> curdle, which quite spoils the tea.

I've never tasted the stuff.

 GJ> Do you recall the de Maupassant story about the starving student on a
 GJ> train, watching a wet nurse scoff a huge meal of sausage, pastry and
 GJ> wine, who then suffered from a build-up of milk in her breasts,

I don't recall the details of the meal (I believe that
though Maupassant was orally fixated, he wasn't so interested
in food, but rather in its presentation). Whither away!

==

 GJ> Glad to hear that your metal artery dilators are still functioning
 GJ> properly, and the hole in your head served its medical purpose, as
 GJ> well as being the subject of a few jokes at your expense.

Seem to be. The result of the stress test is that I am in
what is called severe heart failure but really is pretty
close to my norm, as opposed to in imminent danger of
moribundity.

 ML> Perhaps the lowered cholesterol is associated with the continued
 ML> mild depression.
 GJ> The alternative (French) medication worked on the cholesterol just as
 GJ> well, but didn't result in depression.

Do you happen to know what the name of the medication is?

 GJ> Our supermarkets are advertising "No antibiotics" used in their meaty
 GJ> animals.  Some customers are nervous about that.
 GJ> The upsurge in recent years of children's allergies is quite worrying.
 GJ> Some medics have put it down to food additives, others to anti-biotic
 GJ> sprays, washes and excessive cleanliness in the home isolating small
 GJ> children from wild bacteria needed to endure proper development of the
 GJ> children's immune systems.

Indeed. But the jump from improper response to bacteria to
allergies is one I would not make.

 ML> to you as they are to microscopic bugs. Some are worse than
 ML> others, and the sulfa drug cocktail that Lilli was put on a number
 ML> of times this year is one of the more troublesome.
 GJ> Adverse side effects of sulfa drugs have been known for ages.  Aren't
 GJ> they a "last resort" these days?
 
They are. like the Motel 6, a "cheapest resort."

 ML> Two equal burners, two equal tasks, a number of jigglers,
 ML> why too many variables?
 GJ> The main indeterminate variable is the dissimilar pressure cookers.

Why are they dissimilar - are they not just sturdy vessels
with an interlocking lid and a somehow monitored vent hole?

 GJ> I simple process.

You simple English.

Chocolate Stout Frozen Yogurt
cat: dessert, booze
yield: 5 cups

1 vanilla bean or 2 ts pure vanilla extract
1 1/2 c half-and-half
4 oz unsweetened chocolate, chopped
1/2 c sugar
4 egg yolks
12 oz Guinness Extra Stout
1 cinnamon stick (optional)
2 c plain yogurt

If using the vanilla bean, split it in half and scrape
out the seeds. Combine with the half-and-half, the
chocolate, and half of the sugar in a saucepan, and
heat while stirring until the chocolate is incorporated
and steam rises (don't boil it). Remove from burner and
set aside.

With a whisk or electric mixer, beat the rest of the
sugar with the egg yolks until it thickens and becomes
light yellow. Beat 1/2 c of the half-and-half mixture
into this, and then stir this back into the saucepan
with the rest of the half-and-half mixture. Cook it
over medium-low heat, stirring constantly, until the
mixture is thickened slightly. (It should thickly coat
the back of a spoon.)

Meanwhile, boil the Guinness down in another saucepan
with the cinnamon stick (if using) until about 1/4 c
remains. Remove cinnamon stick, pour into a mug or
small bowl, and cool completely.

Strain the custard (that's the tempered egg and
half-and-half mixture) into a glass bowl and cool to
room temp. Stir in the reduced Guinness, the yogurt,
and the vanilla extract, if you're using it.

Chill to 40F, or for 2 hr in the fridge, then churn
in an ice cream maker for 30 min, or until it's
reached the desired thickness. Serve immediately or
store in the freezer - if you do this, you'll have to
"thaw" it in the fridge for 30 min before serving.

Eve on eatwithme.com

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