Text 15666, 102 rader
Skriven 2014-08-09 23:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: sucre rouge 771
=======================
 ML> But beet or cane juice is just as healthy. People are
 ML> pretty weird about food.
 NB> But of course... ;)  Some fruit juice blends do use beet juice, or
 NB> other veggie juices, not just the V8 types, though... sometimes, they
 NB> say it is for color...  :)

I find beet juice color kind of weird. Commercial beet
sugar is, thank goodness, bleached.

 NB>> Maybe it has something to do with grapes' sugar content being more
 NB>> variable between varieties, or at which part of the season...?
 ML> Assaying the sugar content of unripe fruit is not fair.
 NB> Who said the assayers were fair...?  (G)

More likely the government than industry. The USDA is relatively
not in the pocket of industry.

 ML>> You can get black (or purple) rice in the store, no problem.
 NB>> True... I've seen it, in largish bags, in the Asian stores...  But it
 NB>> is more expensive than the brown rice I buy in pound bags at Wegmans...
 NB>> and a larger quantity...  Not sure how long it stays good, either...?
 ML> In the freezer quite a long time, I dunno, a decade or so.
 NB> I'll keep that in mind...  A not-too-hugeish bag might work then, if I
 NB> can find such a thing... I know I haven't seen it in the 1-lb bags I
 NB> get my brown rice in...

Well, the oilier brown rice (and the black or purple) won't
probably last as long as polished white. Let's call it a year.

 NB>> The King and I, a local Thai restaurant, has the regular sticky rice,
 NB>> with usually a choice of custard or mango.  Never had it with onion
 NB>> custard... that sounds interesting... how much of a facsimile to
 NB>> durian does it end up being...? 
 ML> Not bad. Add a teaspoon of garbage extract, and
 ML> the similarity will be even better
 NB> Now, why does that have a distinctly bad odor about it...?   (G)

Sulfur is a miraculous and pesky substance.

Pave aux noix
cat: French, dessert, cake
servings: 9

9 eggs
25 g sugar (instructions say 75)
75 g confectioners' sugar
80 g walnut flour (sub hazelnut)
125 g flour
25 g cornstarch
125 g butter, melted and cooled to near room temp
5 g baking powder
50 g sugar
100 g walnut meats
h - Ganache
350 g chocolate
200 ml creme fraiche
h - Syrup
250 g water
335 g sugar
20 g rum or booze of your choice

Beat 9 egg yolks with 50 g sugar until light yellow
and creamy.

Beat 8 egg whites to soft peaks with 25 g sugar.

Fold 1/3 of the whites into the yolks; then gently
add in the confectioners' sugar, nut powder, flour,
cornstarch, and baking powder. Fold in the rest of
the whites and then the cool melted butter.

Spread on a 60x40 cm piece of sulfur paper. Bake at
240-250F (475F) for 10 or 15 min. Remove from the
oven and sprinkle with superfine sugar (not in
ingredients list).

Caramelize 50 g sugar, then add nut meats. Pour out
on sulfur paper and let cool. Smash into tiny bits
with a rolling pin.

For the ganache - bring the cream to the boil and
mix in the grated chocolate. Let cool.

For the syrup - bring the sugar and water to the boil.
Let cool. Flavor with a bit of booze.

Cut the pastry into 4 equal pieces. Moisten with a
bit of syrup.

Take one piece of pastry and spread with ganache.
Sprinkle with the praline. Cover with another layer
and repeat. Do this two more times.

Add a little rum to the remaining ganache. Warm
lightly and ice the whole. Decorate with a pastry
bag and with some nut meats.

Celine Branly dit "Michoko"
e-mail : branly[at]essi.fr
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