Text 5751, 141 rader
Skriven 2011-01-13 06:02:44 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Bargains that aren't
============================
-=> Nancy Backus wrote to Dave Drum <=-

 DD> Master Cook is also a useful program ... not one I like as well as
 DD> Meal Master. But, back before Meal Master became free-ware MC sold for
 DD> less $$$. And you know how many people will go for a perceived bargain
 DD> like a hungry trout goes for a fly.

 NB> Functionality comes before price in my book... and if it's too
 NB> expensive, one either does without or saves up for it...  ;)  Daddy
 NB> used to say of "good buys" that aren't useful, "Good-bye [whatever the
 NB> cost was]"...

I often give the example of shoes ... I buy quality shoes for the most part. I
have a pair of Navarro Brothers "Flying" Jodhpurs that are half-boots and can
serve as dress shoes when worn with a suit. They are very comfortable, over
twenty years old and cost me (in 1984) U$110. That works out to about
U$4.50/year. Yet I know people who go through two to three pairs of "bargain"
shoes per year at U$30 or more per example.

Then, too, I often shop the Sally Anne - especially on Wednesday (which is
Senior Citizen day) and have scored some really good shoe and clothing buys
there. I have a nice pair of Florsheim wing-tips that I grabbed for U$10 a few
years ago. And a pair of Tony Llama "cowboy" boots in a shade called peanut
brittle that I got for the same price. Little chance I'll wear those out - as I
only wear them about twice a year.  Bv)=  But, I have never had a problem with
wearing dead men's shoes.
 
 DD> I like the ingredients first - and out by themselves for a couple
 DD> reasons. Mostly so I can see if I have everything required to make the
 DD> dish. And lately, when I do cook, I have been emulating the TeeVee
 DD> chefs and prepping individual ingredients in plastic souffle cups. It
 DD> really does make things go more smoothly.

 NB> I've never gone quite that far, but I do like to get everything out
 NB> before I start just to make sure I do have all the ingredients.

I started doing it mostly because I had a supply of the souffle cups left over
from chilli cook-offs. The organisers pass them out in wholesale lots for
serving of chilli samples to the public - and I always had some left over ...
so I found a use for them.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Souffle Glace aux Framboises
 Categories: Desserts, Fruits, Citrus, Nuts
      Yield: 8 Servings

MMMMM------------------ALMOND MERINGUE LAYERS-----------------------
      2 lg Egg whites
    2/3 c  Almonds; blanched, ground
    1/2 c  Sugar

MMMMM--------------------------MOUSSE-------------------------------
      3 c  Fresh raspberries
           +=OR=+
     30 oz Frozen raspberries; thawed,
           - drained, liquid reserved
    1/2 c  Sugar
      3 tb Cold water
      1 tb Light corn syrup
      3 lg Egg whites
    1/2    Lemon; juiced
      2 c  Whipping cream
 
  For Almond Meringue Layers: Line a baking sheet with
  parchment paper (or butter and flour it). Using a pencil and
  8" souffle dish as guide, trace 2 circles exactly the
  diameter of dish onto parchment paper. Fold sheet of
  parchment or waxed paper in half lengthwise and lightly oil
  one side of paper and wrap it around souffle dish so it
  extends 3 inches above top of dish, taping it securely with
  masking tape.
   
  Preheat the oven to 200oF/95oC. Beat 2 egg whites until they
  form stiff peaks. Stir together ground almonds and sugar and
  gently fold into beaten egg whites. Transfer mixture to
  pastry bag fitted with round 1/2" tip. Starting in the
  center and spiraling outward, form 2 8" circles 1/4" thick.
  Bake until crisp, about 1 1/2 hours. Cool on a rack.
   
  For Mousse: Choose a few perfect raspberries for garnish and
  set aside. Puree remaining raspberries in processor or
  blender until very smooth. Transfer 2 tablespoons of puree,
  with seeds, to measuring cup. Strain remaining puree into
  mixing bowl, eliminating all seeds. Add enough strained
  puree to the 2 tablespoons to measure 1/2 cup. Set aside.
  Chill remaining strained puree, which will be used as sauce.
   
  In a small heavy saucepan combine sugar, water, and corn
  syrup. Bring slowly to boil over medium heat, stirring
  occasionally and brushing down any sugar crystals from sides
  of pan with brush dipped in cold water. Raise heat slightly
  and cook until temperature of syrup reaches 240oF/115oC
  (soft ball stage). While syrup is cooking, beat 3 egg whites
  in a mixer until stiff. As soon as syrup reaches
  240oF/115oC, lower mixer speed to slow and pour hot syrup
  onto beaten whites, in a very thing stream. When all of the
  syrup has been incorporated, raise a mixer speed and beat
  meringue until cool.
   
  Stir together the 1/2 cup reserved raspberry puree and lemon
  juice and fold into the meringue until nearly blended. Whip
  cream until stiff and fold into the meringue until blended.
  DO NOT OVER-MIX.
   
  To Assemble: Spread 3/4" layer of mousse in prepared souffle
  dish. Carefully peel off the paper from a meringue layer and
  place the layer on top. Repeat, adding 3/4" layer of mousse,
  then remaining meringue layer. Top with remaining mousse,
  smoothing it gently with spatula. Freeze at least 3 hours.
   
  To serve, carefully remove paper collar. Smooth exposed edge
  of souffle, if necessary, with a metal spatula. Use a knife
  blade or long metal spatula to score shallow crisscross
  pattern in top of souffle. Garnish with reserved
  raspberries. Serve in wedges, spooning a little of the
  chilled raspberry puree around each portion and serving
  remainder separately.
   
  Source: New YorkAs Master Chefs, Bon AppOtit Magazine
   
  Chef: Andre Soltner, Lutece Restaurant, New York
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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