June 08, 2006
When I said I liked a head on my beer...
Kineo Okada (Tokyo, Japan), has applied for United States patent no. 7,037,541.
A method for producing a beverage, comprising the steps of providing an aqueous animal extract, fermenting said aqueous animal extract with lactic acid bacteria, and fermenting the product of lactic acid bacteria fermentation with yeast fermentation, to produce an alcoholic beverage.
So, liquified meat extract, meat stock and/or bone extract is fermented to produce a meat liquor.
The resulting product has a distinctive flavor, is storage stable, and is nutritious.
'Distinctive flavour' does not nescesarily mean good.
Theres a recipe at the bottom of the patent, should you be tempted by the thought of an alcoholic chicken stock.
Scrawled illegibly by Meathe at 10:12 AM
May 05, 2006
Life is uncertain. Eat dessert first.
Every now and then a new category must be added, or in this case, a very old category revived. I like to mess about in the kitchen, so this will be where anything notable is posted.
Todays fun: Crepes Suzettes (the easy way, flambé optional)
The crepes
50 grams (2oz) plain flour
50 grams (2oz) self raising flour
1 large egg
150 ml (5 fl oz) milk
150 ml (5 fl oz) water
1 tsp finely grated lemon rind
Pinch salt
Mix the flour and eggs, then slowly add the milk and water until you get a cream-like consistancy. Add the lemon rind and salt and whisk to make a batter. Let it stand for 30 minutes. Melt a little butter in a frying pan (so it just melts and bubbles - not turns brown) and cook the crepes (makes about 4).
The berries
Berries (4 halved strawberries or raspberries or whatever you fancy)
1 tbsp Grand Marnier
Soak the berries in the Grand Marnier - preferable whilst the batter is standing for the crepes.
The butter
100g (2oz) butter
90g (1 1/5 oz) caster sugar
Finely grated rind of one orange
1 tablespoon Grand Marnier/Cointreau
Greased baking tray
Cream butter and 60g (2oz) caster sugar. Mix with 1 tbsp of Grand Marnier and the orange rind. Spread crepes thinly with the flavoured butter, fold in half, spread and fold again, then place on the baking tray. Melt the remaining flavoured butter and pour over the crepes, sprinkle with remaining sugar. Bake at 220∧c (430∧f) until the sugar caremelises.
The Sauce
1 tsp raspberry or strawberry jam/jelly
30ml (1 fl oz) lemon juice
Berries (4 strawberries or raspberries or whatever you fancy)
1 tbsp Grand Marnier
Blend all ingredients well.
The Finish
Serve whilst hot, with the alcohol soaked berries on top, drizzled in the sauce. Serve with cream or ice cream and a dusting of icing sugar.
Scrawled illegibly by Meathe at 12:54 PM