JIM WELLER wrote to MICHAEL LOO <=-
Ah, you innocent northerners. A lot of our jerky now is
made out of chopped and formed meat ...
Slim Jim
Yeah, gas station jerky. I bought one once. Just once. I am
considering suing them for slandering my good name.
IIRC Slim Jim is sold as a pepperoni/beef sausage - the jerky is only
implied.
I often use Asian spices in Western dishes, sometimes with good
results. Yesterday I did just the opposite; I cooked bok choy the
way an Irishman would kale or a southerner collards.
I started off by chopping the leaves into ribbons and dicing the
white stalks, melting 2 tb bacon fat in a sauce pan, frying the choy briefly, then seasoning the mess with seasoned salt, a pinch of
sugar, vinegar and a little hot sauce. And it was good.
On another tack, in local news, Buffalo Joe's son Mikey is going to restore a famous DC-3 which flew on D-Day.
The aircraft's logbooks suggest the plane carried paratroopers and
dropped bombs on June 6, 1944. A squadron member had scribbled an
entry at the time reading: "A small surprise for the troops
defending the coast in France."
Really? How did they drop the bombs? There are no attachment points for
such on a C-47. Maybe they just pitched a couple small ones out the open
cargo door.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bombe Vincent
Categories: Desserts, Nuts, Booze, Dairy
Yield: 2 servings
60 g Butter; softened
2 lg Eggs; separated
1/2 Egg yolk
30 g Plain flour
45 g Caster sugar
MMMMM------------------------BROWN BUTTER-----------------------------
60 g Unsalted butter; coarse
Chopped
40 g Milk powder
MMMMM------------------WALNUT & COFFEE PARFAIT-----------------------
30 g Walnuts
4 lg Eggs; separated
150 g Pure icing sugar, sifted
45 ml Nocino or other nut liqueur
2 tb (loose pack) fine ground
Coffee beans
2 1/2 ts Coffee extract (see note)
250 ml Pouring cream (1 cup)
MMMMM----------------------ITALIAN MERINGUE---------------------------
300 g Caster sugar
4 Eggwhites (about 110gm)
For brown butter, melt butter in a saucepan over
medium-high heat, then add milk powder and whisk until
milk solids start to colour, and the butter foams and
smells nutty (4-5 minutes). Strain mixture through a
fine sieve (discard liquid), then leave milk solids to
dry and cool on a few changes of absorbent paper.
Set oven to 360°F/182°C.
Beat softened butter and egg yolks until pale and fluffy
(3-5 minutes), add brown butter solids and flour, and
mix slowly by hand. Whisk eggwhites and sugar in an
electric mixer to form firm peaks, fold into flour
mixture, then spoon into an 18cm x 26cm lamington tin
lined with baking paper and bake until just cooked (8-10
minutes). Cool, then press each of 6 lightly oiled
7.5cm-diameter x 5cm-high stainless-steel ring moulds
into the sponge, retaining in the moulds, and place on a
tray lined with baking paper in the freezer to chill (30
minutes).
FOR WALNUT AND COFFEE PARFAIT: Set oven to 360°F/182°C
and toast walnuts on a baking tray in oven until golden
(5-7 minutes). Set aside to cool, then finely chop.
Whisk egg yolks and half the icing sugar until creamy
and pale (4-5 minutes). Divide mixture into 2 bowls, add
Nocino and chopped walnuts to one bowl, and ground
coffee and coffee extract to the other. Whisk remaining
sugar with the eggwhites in an electric mixer until soft
peaks form (4-5 minutes). Whip cream until soft peaks
form. Equally divide eggwhite and cream between the 2
bowls and fold together the contents of each.
Refrigerate until required.
Remove ring moulds from freezer and parfait mixtures
from fridge. Half-fill each mould, on top of sponge
bases, with walnut parfait mixture, smooth tops, then
top with coffee parfait mixture and smooth tops. Cover
each ring mould with plastic wrap and freeze until firm
(at least 6 hours or overnight).
For Italian meringue, dissolve sugar in 2 tbsp water in
a saucepan over medium-high heat and continue to boil
until the temperature reaches about 115C (3-4 minutes).
At this stage begin to whisk eggwhites in a mixer until
soft peaks form. When syrup reaches 121C, remove from
heat and pour in a steady stream down the side of the
bowl into the eggwhites while continuing to beat at
medium speed until the mixture has cooled and syrup is
incorporated (5-7 minutes). Transfer to a piping bag
fitted with a 1cm fluted nozzle and set aside.
Set oven to 475°F/246°C.
Remove the iced parfaits from their moulds by running a
knife carefully around the inside of each to loosen,
then push through from the cake end and place closely
together on a foil-lined baking tray. Working quickly,
cover parfaits with piped meringue and bake in the oven
for 2 minutes to brown; if necessary, finish colouring
meringue under a grill or with a blowtorch and serve
immediately.
RECIPE FROM:
https://www.gourmettraveller.com.au
Uncle Dirty Dave's Archives
MMMMM
... "An ounce of loyalty is worth a pound of cleverness." -- Elbert Hubbard
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* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)