Text 4968, 106 rader
Skriven 2013-09-23 06:55:00 av Dave Drum (70678.cooking)
   Kommentar till text 4943 av Ruth Haffly (1:396/45.28)
Ärende: Sweet Stuff
===================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Your choice; we prefer the stevia.

 DD> It seems that my default sweetener is saccharine - Sweet & Low (pink
 DD> stuff) to sweeten my iced tea if I am sweetening it at all and Sugar
 DD> Twin (white & brown) for cooking, etc. in the kitchen. My personal

 RH> We're trying to stay away from the chemical sweeteners.

I, on the other hand, don't have a problem so long as they are safe.

Artificial sweeteners are regulated by the U.S. Food and Drug Administration.

There is no clear evidence that the artificial sweeteners available
commercially in the United States are associated with cancer risk in humans.

Studies have been conducted on the safety of several artificial sweeteners,
including saccharin, aspartame, acesulfame potassium, sucralose, neotame, and
cyclamate.
 
Of that list only cyclamate is banned.

I *DO* have a problem with some sweeteners not from 'chemicals' -- like HFCS.  
Bv)=
 
 DD> I've had alligator a few times ... and it's, errrm, OK. Mostly depends
 DD> on the sauce(s) associated with it. One has to be careful lest the
 DD> fishy taste overwhelm - especially if there is *any* fat.

 RH> Only thing worth writing home about is that you tried it. Falls in the
 RH> same class as buffalo/bison, ostrich/emu for exotic--nothing that
 RH> special about any one of them.

It's just another of those "exotics" that I can tick off the list as having
sampled. Like rattlesnake, fried grasshoppers, etc. I've had both bison and
buffalo ... just another more-or-less beefy protein.

Ostrich meat is OK - but the eggs are better. Never had emu that I know about.
Not holding my breath over it in any event.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Omelette of Ostrich Eggs
 Categories: Exotics, Dairy, Cheese, Vegetables, Pork
      Yield: 4 Servings
 
      1    Ostrich egg *
      1 l  Milk or a mix of cream and
           - milk (34 oz)
           McCormick's sea salt and
           - black pepper
    200 g  Pecorino cheese w/black
           - truffles; (7 oz)
      4    Artichokes
           Oregano & thyme
    100 g  Cold smoked ham; (3 1/2 oz)
    100 g  Cherry tomatoes; (3 1/2 oz)
        ds Balsamico vinegar
           Olive oil
           Grüne Fee's chives
 
  * Available at Whole Foods
  
  Easter is here, once again, and this time we had no
  problem deciding which dish we should offer our holiday
  guests. Omelette made of ostrich eggs, served with
  marinated artichokes should be ideal for any Easter table.
  
  Drill a hole into the ostrich egg shell and pour the
  contents out (warning: this job may turn out to be very
  time-consuming!). Add the milk or cream to the egg and
  season with salt and pepper.
  
  Pour the mixture into a baking tin and place into an oven
  at 360øF/180øC for approximately 15-20 minutes (the
  baking time depends on the thickness of the layer).
  
  Prepare the artichokes, cut and slightly blanche in
  boiling water. Halve the cherry tomatoes and chop ham into
  thin strips. Mix with pieces of artichoke. Add olive oil,
  balsamico vinegar, chopped chives and oregano.
  
  If you're in a hurry, make a stronger marinade. As the
  omelette is becoming slightly golden, sprinkle with finely
  grated pecorino cheese.
  
  Serve with marinated artichokes.
  
  Bon Appétit!
  
  Chef de Cuisine: Peeter Pihel, Pädaste Manor
  
  Peeter Pihel is a member of the Eesti Peakokkade Ühendus
  (Association of Estonian Head Chefs).
  
  From: http://www.stockmann.ee/portal/
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And then I say, 'Hellooo Nurse!' What for?" -- Slappy
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