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JMT

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Everything posted by JMT

  1. I like semlor ( lenten buns ) as well, I adore them actually, I want to try your version with lingonberry in the cream it sound very nice, I suppose one could do all sorts of colour, blueberry might be good too. That pudding looks great too. I'll just post the modifications one can do to your semlor recipie to make them in a more more swedish style. Make the buns as in Pille's recipie. If you like cardamon you can increase the amount by a factor 2 ( I do ) and probably even more, I make them with less butter, probably 3/4 the amount of butter in Pille's recipie. Cut the top off completely at the same height as Pille's cut. For a marzipan filling take out as much of the insides of the bottom part of the bun as you like. Take as much marzipan as you like ( within reason or the marsipan flavour will dominate the rest, the filling should also roughly fit in the hole ) mix it with the part of the bun that you removed, and mix it with some cream or milk to give it a somewhat smother consistancy. Put the bread, marzipan and cream/milk mixture back in the hole. You can also make an almond filling: Take 2 to 3 parts almond depending on how you want to balance sweetness and almond taste, take 2 parts of sugar and 2 parts milk or cream. then either run everything in a mixer and the mix in the insides of the bun just as in the first recipie or grate the almond first and then mix it with everything else. After making a filling and putting it in put some cream on, naturally use freshly whipped cream and not something nasty out of a tube. Put the top back on sprinkle with flor sugar. If you make a sweet filling you might want to skipp the sugar in the cream. I tend to eat the lid of a semla first, then go to work on the rest of it. Lots of people also eat it in a bowl with some hot milk in it. My dad who doesn't like whipped cream pours the milk over his, making most of the cream go into the milk, I tried it that way but prefer to eat them in a normal fashion Semlor are fantastic to eat and the homemade ones tend to taste much better than most pastry shop ones. They taste best IMO when the bun is still a bit warm from the oven.
  2. pumpkin, white chocolate, brandy butter rum, caramel and pecans fig, pear, white chocolate These combos sound tasty to me. There doesn't seem to be that any berry/fruit whipped cream combos however, I think the fig and pear would perhaps work better with whipped cream than white chocolate.
  3. I was going to cook spaghetti, boiled up water and completely forgot about it. Had the water in a Ikea cookpot and noticed the smell, lifted it off without burning myself and notice that the bottom plate and the middle layer of aluminium is still on the stove, the aluminium disc ( or might have been some aluminium alloy with a lower melting temp) had melted. Luckily I didn't start a fire, but I did burn myself removing the lid, it hurt so bad it took hours to get to sleep that night. Learned to never leave things on the stove unsupervised if doing something I might get engrossed in. Got myself a waterpoiler that turns itself off.
  4. I have used a Bunsen burner to dry labbglass made out of pyrex on several occasions, never had any problem. The labbglass tends to be much thinner but generally it should be safe. The only time I wouldn't do it would be if I saw some sort of crack in the middle of the glass.
  5. I think it partially depends on your sharpening skills but I see no reason a japanese gyuto won't handle anything a german chef's knife can if they are sharpened to the same angle ( except if you use the full bolster for some special task ). A 59-62 hrc knife which is the hardness lots of gyutos come in can also be sharpened to a finer edge that will make veggie tasks easier, but if you go past a certain point you'll probably want to keep it from chickenbones etc. To some extent you can use a double bevel to get the best of both worlds though you might have to make some adjustments to your technique. I'd never use a gyuto to crack veal bones or something like that, then again I wouldn't use a german chef's knife for such things either. Personally I prefer having several knives, I'll use a thin gyuto to make beets, onion etc a breeze. Then I'll use a knife with a thicker edge for tasks that apply more pressure on the edge.
  6. Boiled fresh summer potatoes, the small kind with extremely thin peel. Chopped chives and gräddfil ( no idea what this is in english, it is a bit like thick yoghurt but fattier and less sour ). Add a simple omelet with that or other freshly boiled veggies, maybe with some butter and salt. This is such tasty food and very inexpensive. For the winter some Borstj with gräddfil and knäckebröd butter and Västerbottenost ( a strong hardcheese ) is fantastic. It is good in the summer as well. For desserts a fruit salad from oranges, apples, pears, and grapes is great, throw in some banana that has been freshly chopped, and if noone is allergic, some chopped nuts. Fish put in the oven at low temp (100 C) and served with cold green peas is another favourite for a simple dish, add some lemon perhaps.
  7. What is wrong with soy? I used to eat tofu all the time as a vegetarian. Puy lentils are very tasty as well. These don't replace meat tastewise but they are good sources of protein, milk, cottage cheese and yoghurt are good sources of protein as well. A good replacement for red meat ( meaning cows, bulls etc I suppose ) is wild meat. In the countryside here in sweden a large part of the meat eaten is moose, roedeer ( those little ones are verywhere ) etc. Raindeer is great too, these are going freerange all year round. You could do the same thing to replace chicken etc, wild birds taste great. Naturally you kill these animals as well but they grow up as a natural part of the regular ecosystem.
  8. As was stated earlier in this topic it is hard to know how these values of the contribution to the greenhouse effect was calculated. If you just calculate the amount of carbon dioxide that a living being emits through breathing then meat is very bad if you believe that carbon dioxide has a strong effect on the temperature of the earth and that the current temperature is the best possible temperature. You should also include the methane that certain animals emit to quite a degree which is a much more potent greenhouse gas. Of course the situation is actually much more complex. The CO2 that a living being breathes out was formerly some sort of carbohydrate in a plant and this carbohydrate was formed through photosynthesis, absorbing CO2. Since the cow needs to be fed the CO2 that the cow emits through breathing will more or less be reabsorbed in new feed for the cow. This is the CO2 cycle. Even if the cow was not there to eat the grass it would at least partially form CO2 through the reaction with O2 in the atmosphere. If we look to methane then yes livestock produce quite a bit of methane, this methane is a potent greenhouse gas that is eventually oxidised to water and CO2. However getting rid of livestock would also greatly reduce the need of agricultural land and might lead to less wetlands being drained etc, and wetlands release roughly twice the amount of methane that livestock do. The imbalance between the methane emitted and the methane removed from the atmospher could probably be completely countered by reducing the emissions from the energy sector. I have taken most of my data about methane from the following source. http://en.wikipedia.org/wiki/Methane All in all I don't think one should stop eating meat over greenhouse gas concerns. Every group is trying to connect their agenda to whatever is "hot" atm, so vegetarian movements etc will naturally try to cash in on the latest global warming trend. Just the way copyright and trademark lobyists tried to connect their agendas to the fight against terrorism a few years ago. For sure one can stop eating meat for other reasons like not liking how the animals are treated, meat is "murder", meat is expensive or a lot of proteins are lost in the conversion of plant material to meat, etc. I used to be a vegetarian for 6 years for those reasons but finally felt I just didn't care enough to keep me away from all the great food I was missing out on.
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