Subj : Re: Right Up Your Street To : Dave Drum From : Ben Collver Date : Mon Apr 07 2025 10:55 am Re: Re: Right Up Your Street By: Dave Drum to Ben Collver on Sun Apr 06 2025 13:13:15 BC> Have you ever seen the Vegan Restaurant scene in the show Portlandia? BC> If not, i recommend tracking it down. :-) DD> I'll either have to borrow my housemate's TV or watch it on my confuser DD> via Amazon Prime videos. DD> I assume this is from Portland, OR... You assume correctly. The skit i mentioned is in season 3, episode 4. "Vegan cuisine goes under the microscope, with hilarious results, in this imagined scene in the very real Portland restaurant Prasad. A middle-aged couple have their first vegan dining experience and the comedy comes not in the food, all of which is gobbled up within seconds, but rather in the symphony of fart noises that starts percolating on the soundtrack. Fortunately for the couple, they are not the only gassy customers. In just two minutes, the sketch manages to comment on a rising foodie trend through the well-worn divide between smokers and non." MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Han Solo In Carbonite Cake Categories: Cakes, Star wars Yield: 12 Servings 12 oz Semi sweet chocolate - chips (2 c) 10 oz Bag Ghirardelli dark - chocolate candy melt - wafers 2 2/3 c Almond flour 6 tb Unsweetened Dutch cocoa - powder 1/2 c Granulated sugar 1/2 c Butter; melted and cooled 1 1/2 ts Pure vanilla extract 3/4 c Butter 1 1/2 c Powdered sugar 3 Eggs 1 1/2 ts Vanilla extract 1 1/2 ts Almond extract 2 1/2 c Almond flour 3 tb Corn starch 2/3 c Seedless berry jam - (optional) 1/4 c Heavy cream 2 ts Corn syrup 1 ts Black gel food coloring 2 tb Water 2/3 c Semi sweet or dark chocolate - chips Han Solo in Carbonite! Han Solo immortalized in chocolate served on an almond frangipane tart smothered in dark chocolate ganache. Han Solo Chocolate Mold: Melt the 2 cups chocolate chips and about half of the bag of Ghirardelli melting wafers in a glass microwave safe bowl at 30 second intervals, stirring each time. When the chocolate is completely melted, add in the remaining melting wafers and stir until melted. This should temper the chocolate so it is not too hot. If the added wafers are not melting place the entire bowl of chocolate into the microwave for about 20 seconds and continue stirring until melted. Place the mold on a baking sheet. Pour in the chocolate. Pickup and "drop" the mold back onto baking sheet (about 1" from bottom) repeatedly for about 1 minute or more until bubble stop rising. Refrigerate 5 to 6 hours or overnight until ready to use. Chocolate Almond Crust: Preheat oven to 375?F. Place almond flour, Dutch cocoa and sugar into a large bowl and stir thoroughly to combine. Melt the butter at 15 to 20-second intervals in a microwave safe bowl, just until barely melted and not too hot. Use a fork and stir the melted butter into the almond chocolate mixture. Stir in the vanilla. Place the chocolate almond dough into a 12x6" tart pan with a removable bottom. Press in corners, sides and bottom. Bake for 10 minutes @375?F. Remove from oven and let cool while preparing filling. Frangipane Filling: Preheat the oven to 350?F. If using optional berry jam, spread the jam on the bottom of the cooled baked chocolate crust. In a large microwave safe bowl, melt the butter at 15 to 20 second intervals until just melted, let cool 5 minutes if hot. Stir in the powdered sugar. Whisk in the eggs. Then whisk in the almond extract and vanilla extract. Add the almond flour and corn starch and stir well until mixed through. Spread filling into pre-baked chocolate almond crust. Bake for 40 minutes @ 350?F. Let cool completely in refrigerator about 1 hour or so before adding glaze. Chocolate Ganache Glaze: In a small saucepan, bring cream, corn syrup, black food coloring gel, and water to a boil. Remove from heat and stir in chocolate until smooth. Let cool about 5 minutes and spoon over edges and sides of tart to cover. Recipe by Portlandia Pie Lady Recipe FROM: MMMMM --- SBBSecho 3.37-Linux * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016) .