Text 33571, 104 rader
Skriven 2013-02-10 21:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: tiny crabs 97
=====================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> These were at one time a coveted delicacy

 JW> on Vancouver Island after going oystering.

 ML> Yes: lucky you. There's a foodie dream for you.

At the time I didn't know it was such a big deal. I found one, asked
my FIL if it was edible; he had never tasted one but had heard they
were. The daily limit for oysters at the time was 2 dozen per
harvester so we could take 8 dozen (me, Kareen and two parents). I
searched through our harvest and found a half dozen or so more (they
often come in pairs), ate a couple on the spot (we had brought salt,
pepper, lemon and Tabasco right with us for the oysters) and took
the rest home for a quick boil. My FIL and I had 2 each as the
ladies didn't want to indulge. The oyster beds also hosted another
small crab scampering around the shallows, about an inch in length,
that was quite common but had a crunchy shell. They were also quite
good unshelled if deep fried first.

 ML> there's this Facebook quiz called How Foodie Are
 ML> You / it installed itself

I won't touch anything there that starts off "allow access".

 ML> if I know what "mimosa juice" is

Is that not just a lame pun for orange juice? The other mimosas are
legumes and not known for tasty juice.
                     
Speaking of oranges the last time I went shopping I picked up a bag
of oranges that turned out to be quite puckerish, almost as if a
wild lemon had had its wanton way with some poor defenseless orange.
Rather than return them or complain I took solace in the fact that
people pay a huge premium for such sour oranges as bergamots,
bigarades and calamondins. I've been using them in dishes, cocktails
and tea where I would normally use lemon or lime. And they are quite
good after macerating in Cointreau and honey along with chunks of
pineapple for a couple of days.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Almond Butter Bostock
Categories: French, Desserts
  Servings: 8

           Non-stick cooking spray, oil
           or butter for preparing
           foil
      3 c  sugar, divided
      4 TB orange juice (pulp-free)
      2 ts almond extract
      1 c  almond butter (unsalted and
           unsweetened)
      4 oz unsalted butter
      1 pn salt 
      1    loaf of stale brioche or
           challah, cut into 1 to
    1 1/2  inch slices
      1 c  sliced almonds with skins

Bostock is a traditional French recipe which transforms day-old
brioche into something nutty and wonderful. Its strong almond flavor
pairs really well with coffee, tea, and hot chocolate. I've replaced
the orange extract/liqueur and almond paste that is typically used
in this recipe with orange juice and almond butter.

Preheat oven to 350 F. Line two baking sheets with foil and apply a
thin coat of butter, oil, or cooking spray.

Combine 2 cups water with 2 cups sugar and 4 tablespoons orange
juice in a medium saucepan. Bring to a boil over high heat, stirring
until sugar dissolves. Remove from heat and stir in almond extract.
Transfer the syrup to a bowl large enough to dip the brioche slices.
Allow to cool completely. In a medium bowl, combine the almond
butter, butter, and salt with the remaining 1 cup of sugar. Mix with
an electric mixer or wooden spoon until light and fluffy.

Dip each side of the brioche slices into the almond syrup. Lightly
squeeze the bread to drain excess syrup back into the bowl. Place
the dipped brioche onto the prepared baking sheets. Repeat until all
of the slices have been dipped. Working with one slice at a time,
dip brioche in syrup and top with 1/4 cup of frangipane. Top with
about 2 tablespoons of sliced almonds. Place on prepared baking
sheets and repeat with remaining brioche.

Bake until the frangipane has set and the edges of the toast have
begun to caramelize, 15 to 20 minutes. Serve warm, or allow to cool
and store in an airtight container for up to 5 days.

Posted by: Lee Zalben To: Serious Eats
 
MMMMM-------------------------------------------------
                        

YK Jim


... Store bought sour mix is evil and should be banned.

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