Text 15425, 46 rader
Skriven 2014-08-03 19:19:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: Re: mylks 700
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-=> Quoting Stephen Haffly to Nancy Backus on 07-30-14  14:03 <=-

 SH> On (28 Jul 14) NANCY BACKUS wrote to MICHAEL LOO...
 NB>> Tastings of the flesh (before he made the milk) were rather on the
 NB>> mild side, which might have helped account for the thin side of the
 NB>> milk...

 SH> There were two extractions. The first was thicker and was used
 SH> initially to try to make "whipped cream" for the trifle. That was a
 SH> failure, and so went back into the refrigerator. It was definitely
 SH> thicker than the second extraction which used hot water. That one was
 SH> definitely thin. 

I think that the one most tasted was the first extraction (of the coconut
milk)...

 NB>> As I recall, the cake was non-gluten, as well... using almond flour
 NB>> maybe...?  Definitely one of the stars of the performance...  :)

 SH> No, it used whole wheat pastry flour, so it was not gluten free. I
 SH> don't know how the almond meal (a little too coarse to call flour)
 SH> would have worked. The almond meal works well for waffles.

Ah.  Hard to keep track of all the details happening around one... ;)

 SH> On a previous trip to Dimitri's, the sampler had a spicy Feta dip. I
 SH> think this one is similar.
 SH> Title: Feta and Red Pepper Dip
 SH> Categories: Mediterranean, Appetizer
 SH> Link: http://www.bigworldsmallkitchen.com/feta-and-red-pepper-dip
 SH> 1 lb feta cheese, rinsed and crumbled (about 4 cups)
 SH> 1/3  c olive oil
 SH> 1 tb freshly squeezed lemon juice
 SH> 1/2  t cayenne
 SH> 1/4  t freshly ground black pepper
 SH> 1    6-ounce jar roasted red peppers, rinsed and patted dry

That looks tasty.  :)

ttyl     neb

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