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.
Guess it depends on the skill of the chef. IIRC, one time when I did
As does so much in life.
order creme brule, the sugar did look like a more perfect circle than
just a "sprinkle sugar on, hit with a blow torch" caramelising.
The ideal brulee has evolved into something
with a glassy topping. I seem to recall that
back in olden days the crust wasn't so thick
or so hard.
But it would be dumping cow's milk on a human kid--shouldn't
that be > ML> > 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.
So we either consult the professionals or wing it on our own, hoping we
get it right.
If we happen to be sufficiently Jewish.
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.
Think it will ever happen?
Hard to say. If I become less mobile, I
might long for such, but that's not
happening yet or I hope in the near future.
Chocolate is very versatile. It even
goes with chicken.
As mole, yes. A dark chocolate there, which is even better.
I can't imagine a situation where milk choc would
be better for anything!
Not even above freezing, and it's mid afternoon here.
when I get back to Boston, it's forecast
to be 40.
Sounds about what what it is right now. They're saying mid 30s again on Thursday.
40F is compatible with life, though it
doesn't seem so sometimes.
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.
And had something relatively suitable to wear.
I was told that I had to show up, as it
was an important occasion.
Title: Chicken Paprika
One of our daughters gave us a similar recipe after she made it; it
was > good.
Chicken also is very versatile.
Yes, we use quite a bit of it.
Some of my friends have seen a less-public
side of me and have the impression that I
like chicken; it's true I am a decent chicken
cook, but that's not always voluntary.
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Sot-l'y-laisse aux morilles
Categories: Chicken, French
Yield: 1 servings
6 Chicken oysters
2 tb Flour
2 tb Butter
1 Shallot, chopped
Salt and pepper
5 Morels, cleaned and split
-lengthwise
6 tb Dry white wine (Sauvignon
-blanc by preference)
Nutmeg
1 tb Cream
Chicken oysters with morels
Larousse says: "A classic dish is morels braised in butter, the pan
juices being thickened with fresh cream or deglazed with Madeira" and
gives the following interesting recipes (among others) -
chicken oysters (the part where the backbone and thigh meet; you
could substitute any tender cut of meat or even fish or shellfish,
totalling 3 or 4 oz)
Dredge meat in flour. Saute in butter over high heat; add shallot.
Season to taste with salt and pepper. Add morels and cool 7 - 8 min.
Add wine and allow to reduce. A sprinkle of nutmeg here is optional.
Add cream and cook 10 more min.
From: Michael Loo, adapted from a post in July 1995
M's subsequent note: perhaps better to cook the elements
separately - mushrooms and shallots; meat; sauce. Then
bring them together for the last minute or two.
MMMMM
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