Text 31183, 81 rader
Skriven 2015-09-22 07:15:20 av Dave Drum (1:18/200.0)
  Kommentar till text 31149 av NANCY BACKUS (1:123/140)
Ärende: Re: Big Rock Candy Mountains
====================================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD>> I also tried to make some red and green chile-flavoured sugar
 DD>> sprinkles to go on the cookies. The effort was not exactly as hoped for
 DD>> the sprinkles  - but, it did make some "interesting" rock candy.

 NB>> You'd want smaller crystals for sprinkles... maybe taking a hammer to
 NB>> the rock candy...?  Or didn't that work, either...?

 DD> No ma'am, it didn't. Got a lot of sweet-hot dust and a few sprinkles
 DD> that I wasn't up for sorting out enough to decorate the cookies.

 NB> I suppose one could have used the dust with a few sprinkles in it
 NB> instead, but probably wouldn't have looked as nice...  :)

I went, at the end, to Mae's Cake Supply and bought red and green sugar
sprinkles. Spent less than $2 - but I had wanted to do it all myself and to
make it all chile related. Still, it/they looked nice.

 DD>> Title: Crystal Rock Candy
 DD>> Tie each length of string around a pencil. Lay on top of
 DD>> the jars (1 string per jar) so that the strings hang in
 DD>> the liquid. Crystals will begin to form in 1 hour, and
 DD>> continue to solidify for several days. If a layer forms
 DD>> on the surface of the jar break it. When the liquid
 DD>> evaporates completely, the candy is ready.
 NB>> I wonder what would happen if one had more strings handy, and changed
 NB>> them out...  might you get smaller crystals that way...?

 DD> Hmmmmmmmmmm ..... or maybe use carpet thread instead of string.

 NB> Possibilities...  ;)  I see wheels turning... ;)

It's on my round tuit list. As soon as I restock on the tuits ..........

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

      Title: Almond Dragées
 Categories: Five, Nuts, Candy, Chilies
      Yield: 1 cup

    1/2 c  Water
      1 c  White sugar
      2 tb Chile powder *
      1 c  Raw almonds

  * Use ground green jalapeno for green candies and ground
  red (ripe) jalapeno for red candies.

  In a wok, heat the water and sugar together. Allow the
  sugar to melt.

  Once the sugar has melted, add the chile and the almonds. 
  Stir constantly. Allow the excess syrup to evaporate.

  Once all the almonds are evenly coated with syrup, pour
  them onto a baking tray lined with wax paper.

  Spread the almonds evenly on the tray, separating them so
  they wonâ€Öt stick together.

  Set the oven at 120oF/49oC and insert the tray of almonds
  for roasting.

  Allow the almonds to roast for 30 minutes or until they
  are thoroughly dry.

  Remove the tray from the oven and allow the almonds to
  cool.

  NOTE: If the coating colour isn't "intense" enough for 
  your liking - a drops of food colouring added during the
  coating and stirring stage will work wonders. -  UDD  

  Uncle Dirty Dave's Kitchen

MMMMM

... There's nothing like a good steak - unfortunately this wasn't one.
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