my last 10 main meals have been steak, steak,
steak, steak, steak, steak, steak, steak,
steak, and steak.
Well colour me jealous.
Hanging out with Lilli makes it easy to
adhere to an all meat all the time diet,
plus she doesn't have any truck with cheap
beef. She has been feeling poorly, though,
and I went to a dinner with friends and
got vegetable soup, asparagus, shrimp, and
broiled pike-perch for dinner. When I got
back and described the menu to her, she had
the good grace not to get any greener than
she already was.
US tastes have in the last decade or two
been affected by the Starbuck's
phenomenon, which I can't understand.
To me, Starbuck's smells like putrefaction.
Their coffee just tastes over-roasted to me. I can't stand it. It's not
just a
little dark or even a french roast, but burnt to a crisp to the point
that it
tastes a lot of ash. Even their "blonde" roast is still pretty dark. Tim
The oils that come out of the black coffee
beans smell like the stuff you scrape off
your grill after a hot session of barbecuing.
Hortons also started offering a dark roast a while ago and has been
pushing it
pretty hard in their ads. It must be cheaper or easier for these
companies to
make the coffee consistent if the beans are turned to charcoal.
I always thought that dark roast was a way to
disguise the badness of inferior beans,
---------- Recipe via Meal-Master (tm) v8.04
Title: Hazelnut Mousse
Categories: Desserts
Yield: 2 servings
2 Egg yolks
50 g Sugar
25 g Unsalted butter; melted
2 Tb Strong black coffee
100 g Hazelnuts
-- toasted and ground
100 g Creme fraiche
A classic hazelnut mousse makes a delightful dessert for special
occasions. This one is flavoured with some black coffee - two
sophisticated flavours in one dish.
Beat the egg yolks until they are pale, add the sugar and beat until the
mixture is thick. Beat in the melted butter and stir in the coffee and
the ground hazelnuts Whisk the cr�me fraiche and fold into the nut
mixture gently but thoroughly. Chill for at least 2 hr before
serving.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
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