Subj : Re: Sweetening
To   : Ruth Haffly
From : Dave Drum
Date : Sun Jun 23 2024 06:04:00

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> This was sometime in the 90s, back when we were in AZ. Steve is a
 RH> sci-fi fan and enjoyed this show.

 DD> I have always considered Star Trek as space opera/fantasy. Along with
 DD> Battlestar Galactica.

 RH> Science ficton, with emphasis on the ficton.

Danged little scientific fact - which makes it fantasy. It was entertaining
if one ignored all the scientific "laws" being violated. I am (and have been
since 1950) a fan of science fiction.

     8<----- ELIDE ----->8

 DD> Or the part of corn that causes his problem is not it the sorghum
 DD> syrup.

 RH> Probably so. He can handle corn starch and the occaisional times I've
 RH> used a small amount of white corn syrup (no hfsc in it) but stays away
 RH> from corn on the cob, niblets, corn chops, etc.

I've pretty much given up on corn starch as a thickener. I use arrowroot
mosty because it rehreats without breaking down and it handles acidic
food like chilli better than corn flour.

 DD>       Title: Baked Apricot Brie w/Sorghum Syrup
 DD>  Categories: Five, Pastry, Cheese, Fruits
 DD>       Yield: 5 Servings

 RH> That'll have to be one to try later this year; temps are way too hot to
 RH> use the oven, even in a house with central a/c right now. Last night
 RH> Steve grilled burgers, we had chips and cucumber slices with them.

Lucky you. My place has to make do with window units and an assist by 
running the fan on the furnace to help level things out. Except for the
Pullman kitchen which does not permit circulation very well. In winter I
can open the bi-fold doors to the furnace/water heater area and let the
radiant heat help warm the kitchen. In the summer ... no help to be had.

This soup is good any time - but I'm more likely to make it in the less
scorching months.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Egg Drop Soup
 Categories: Oriental, Poultry, Mushrooms, Eggs
      Yield: 4 Servings
 
      3    Eggs; lightly beaten
      4 c  Chicken stock *
      1 tb Corn flour or arrowroot
    1/2 ts Grated ginger
      1 tb Soy sauce *
      3    Green onions; chopped
    1/4 ts White pepper
    3/4 c  Straw, enoki, or sliced
           - shitaki mushrooms
 
  * If cooking gluten-free, use gluten-free stock and
  gluten-free soy sauce.
  
  Homemade chicken stock is the best for this. Also, if
  you can't locate any of the mushroom types indicated
  in the recipe, crimini (aka: baby bellas) will do just
  fine. Or, you can just leave them out all together.
  
  Reserve 1/2 cup of the stock and mix with the corn
  starch/ arrowroot until dissolved.
  
  Place the chicken stock, ginger, soy sauce, green
  onions, mushrooms and white pepper in a pot and bring
  to a boil.
  
  Add the cornstarch/arrowroot and stock mixture and
  stir. Reduce heat to a simmer.
  
  Slowly pour in the beaten eggs while stirring the soup.
  The egg will spread out into ribbons. Turn off the heat
  and garnish with a few more chopped green onions.
  
  Serve immediately.
  
  Serves 4.
  
  http://simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Tempus flapjack: Time goes good with maple syrup.
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