You could cheat and put circles of sugar
on a buttered heatproof surface and burn
them, lifting the caramelized discs off
when they've partly cooled. Then you can
just plop them on a regular custard. That's
the way some restaurants do it.
Cheat! But, it might be worth an experiment, just because.......
It's of course a cheat, but there are defter
and clumsier ways of doing the cheating.
But it would be dumping cow's milk on a human kid--shouldn't that be kosher, given the circumstances?
I was joking, but the answer is no. The
recipe below, there's no way of making it
Kosher, even though no chicken ever made
milk to begin with.
No, and the rules are so convoluted, sometimes it makes you wonder how
people can figure out what to eat/not eat.
They have paid professionals to sort out
that sort of thing.
That island work surface was a great thing.
Probably would be, I have other good working surfaces.
One can generally improvise even if no,
but one would rather not have to.
Agreed; that's why I have a specific work area in the kitchen.
A home base - occasionally I think wistfully
about them for just this reason.
But maybe a Tirolean yodeler would find that
attractive.
It's entirely possible.
That being my point - there's no universal
rule on what goes with what.
No, and I happen to like the chocolate-mint combo. Also, chocolate and
rasp or straw berries work well together.
Chocolate is very versatile. It even
goes with chicken.
Well, tomorrow, it'll be 88 highs and 77 lows
every day for a week, but I will have expended
much time and cash getting there.
Not even above freezing, and it's mid afternoon here.
when I get back to Boston, it's forecast
to be 40.
Sounds rather snobbish to me.
No questioning that, but that's the way
a lot of Germans and a lot of upper-class
people are. And most of these were both.
We never went to any funerals while over in Germany so never had to
think about proper dress for them. In HI, it was usually aloha attire requested, sort of semi dressy or semi casual, depending on your point
of view.
It was just happenstance that I was in town
for this one.
Title: Chicken Paprika
One of our daughters gave us a similar recipe after she made it; it was
good.
Chicken also is very versatile.
---------- Recipe via Meal-Master (tm) v8.01
Title: Mole Poblano De Dos Chiles
Categories: Poultry, Mexican, Pork/ham, Chocolate
Yield: 6 servings
6 Mulato chiles 1/8 ts Ground cloves
6 Pasilla chiles 1/4 ts Cinnamon
8 lb Turkey, in pieces 1/2 ts Anise
1 lb Pork loin, in 2" chunks 1 lb Tomatoes, seeded,
chopped
4 tb Lard 1 oz Unsweetened chocolate
1/2 c Almonds Salt
1/2 c Peanuts Freshly ground pepper
1 Tortilla, coarsely chopped 1 ts Sugar
4 tb Sesame seeds
Prepare the chiles as described above in the recipe for Mole Poblano
Picante. Place the turkey and pork in a large kettle with enough salted
water to cover. Bring to a boil, and cook, covered, for 1 hour. Drain,
reserving the stock. Dry the turkey and pork pieces thoroughly with paper
towels. Heat the lard in a large, heavy skillet. Brown the turkey and
pork
pieces, a few at a time; then transfer to a flameproof casserole. In the
electric blender, blend the almonds, peanuts, tortilla, 2 tbs of the
sesame
seeds, cloves, cinnamon, anise, tomatoes, and the prepared chiles, and
reduce to a coarse puree.
Heat the lard remaining in the skillet, adding a little more if
necessary,
and cook the mixture for 5 minutes, stirring constantly. Add 2 cups of
the
reserved stock, the chocolate, salt and pepper to taste, and sugar. Stir
until chocolate has melted. Pour the sauce over the turkey and pork in
the
casserole; cover; and cook over very low heat for about 1 hour, taking
care
not to let it burn. Sauce should be the consistency of heavy cream, so,
if
necessary, thin with more stock. Sprinkle with remaining sesame seeds
just
before serving. Source unrecorded
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