Unicorn (Unicorn@Indenial.com)
Fri, 22 Oct 1999 07:14:41 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here is another one from the reigning Queen of Internet Food Humor,
Kaye Noble.
Sloth Meat
A rare delicacy is Sauteed Sloth a la Dortmunder. Using the middle
toe of the great Australian three-toed sloth, the only edible part of
that large, furry, indolent creature, the careful chef debones it,
pounds it as with veal, and sautees it briefly over a hot flame with
shallots, carrot circles, and just a touch of Tabasco. Prepared in
this fashion, sloth is an excellent main course, not unlike alligator
in texture and taste.
Many people are under the false impression that sloth does not make a
good meal, but this is because they've eaten it improperly prepared.
It can only be sauteed, a la Dortmunder, a fact ill-appreciated in
culinary circles. Too many cooks broil the sloth.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
If creme brulee had been the fad today thirty years ago that it is
today, my grandmother would have ordered it and I am sure she would
have said "it's just baked custard." Of course, she would have been
right. This old-fashioned classic has been rediscovered recently, and
you would be hard pressed to find an upscale restaurant these days
that doesn't offer it in some form or another. This version is as easy
as they get and as tasty as they come.
Baked Custard
3 cups (750 ml) milk
4 eggs
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract
1/4 tsp (1 ml) cinnamon
A dash of salt
A grating of fresh nutmeg
Combine all the ingredients except the nutmeg in a mixing bowl and
stir with a whisk just until combined. Vigorous or prolonged mixing
will cause air bubbles to form in the custard. Pour the mixture into
a baking dish or individual custard cups and top each with a grating
of fresh nutmeg. Bake in a preheated 300F (150C) for about one hour,
until a knife inserted in the center comes our clean. Serve chilled
or at room temperature. Serves 6.
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