Oh, and Muzition: http://howfoodworks.blogspot.com/2009/02/pepperoni-is-raw-meat.html
You're welcome. XD
(Of course, pepperoni ends up being cooked fairly well once it's on a pizza, for example, but if you just slice pepperoni and stick it on a sandwich, technically you're eating cured and dried raw meat.)
I remember one day back in high school when a biology teacher told our class exactly what went into a hot dog. I was apparently the only person in the room who was not surprised. Having made sausage, it didn't (and still doesn't) bother me.
To this day I do not know if the teacher knew that the cafeteria would be serving hot dogs that day, or if it was just a lovely coincidence. I do remember that I was the only person at my table who ate a hot dog. I got great entertainment out of watching the faces of my peers at the table slowly turn white and assorted shades of green.
I've been saying this for years. Why bother using a dishwasher if you're going to wash them ahead of time? I'll get the worst of the stuck-on bits off, but that's it. I do know that not all dishwashing detergent is created equal. Took a lot of testing but I found one a few years ago I swear by. Dishes come out perfectly clean, and I only have a cheap dishwasher that came with my apartment.
A buddy turned me on to this Photoshop trick about five years ago. Now, whenever I see a magic eye illusion, I save myself the headache, scan or photograph it, and see what it is in Photoshop. :) Does that make me a cheater?
Absolutely gave me chills. I'm an amateur philologist myself, and hearing beautiful languages like Old English spoken well is a rare treat. Thanks so much for this!
Yes, Will, it is sweet and fatty, but very, very good. Not something I would have every day but if you're going to make butterbeer, make butterbeer! That's my motto, anyway.
240 degrees F gets the sugar just to a soft ball stage and a lovely caramelization. It's perfect. You probably won't want to go over 240, though.
However, if you are a brave soul and really craving the real, real thing; here is the recipe for Buttered Beere from 1588, which is more like spiced/mulled eggnog with a hoppy aftertaste:
http://recipewise.co.uk/buttered-beere-1588
Or, if you aren't quite that brave, here are two more recipes from 1664:
Here you go. You're welcome. Adult version also included. Trust me, this has been quite well tested.
KIDS VERSION Servings: 4 1 cup light or dark brown sugar 2 tablespoons water 6 tablespoons REAL butter 1/2 teaspoon salt 1/2 teaspoon cider vinegar 3/4 cup heavy cream, divided 1/2 teaspoon rum extract Four 12-ounce bottles cream soda
-OR- THE ADULT VERSION Servings: 4 1 cup light or dark brown sugar 2 tablespoons water 6 tablespoons REAL butter 1/2 teaspoon salt 1/2 teaspoon cider vinegar 3/4 cup heavy cream, divided 1 - 2 shots Scotch (to taste) NOTE: Blended Scotch or Irish whiskey; single malts are too good for this. Not TOO cheap, though! Four 12-ounce bottles cream soda
In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
Once this base mixture has cooled, stir in the rum extract (or Scotch).
In a medium bowl, combine 2 tablespoons of the butterscotch mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
To serve, divide the butterscotch mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
P.S.: This is also very good warm. I like to pop the butterscotch mixture into the microwave for about 30-45 sec, and have the cream soda at room temperature.
http://howfoodworks.blogspot.com/2009/02/pepperoni-is-raw-meat.html
You're welcome. XD
(Of course, pepperoni ends up being cooked fairly well once it's on a pizza, for example, but if you just slice pepperoni and stick it on a sandwich, technically you're eating cured and dried raw meat.)
To this day I do not know if the teacher knew that the cafeteria would be serving hot dogs that day, or if it was just a lovely coincidence. I do remember that I was the only person at my table who ate a hot dog. I got great entertainment out of watching the faces of my peers at the table slowly turn white and assorted shades of green.
240 degrees F gets the sugar just to a soft ball stage and a lovely caramelization. It's perfect. You probably won't want to go over 240, though.
However, if you are a brave soul and really craving the real, real thing; here is the recipe for Buttered Beere from 1588, which is more like spiced/mulled eggnog with a hoppy aftertaste:
http://recipewise.co.uk/buttered-beere-1588
Or, if you aren't quite that brave, here are two more recipes from 1664:
http://recipewise.co.uk/buttered-beer-1664
Enjoy!
Here you go. You're welcome. Adult version also included. Trust me, this has been quite well tested.
KIDS VERSION
Servings: 4
1 cup light or dark brown sugar
2 tablespoons water
6 tablespoons REAL butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
Four 12-ounce bottles cream soda
-OR- THE ADULT VERSION
Servings: 4
1 cup light or dark brown sugar
2 tablespoons water
6 tablespoons REAL butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1 - 2 shots Scotch (to taste)
NOTE: Blended Scotch or Irish whiskey; single malts
are too good for this. Not TOO cheap, though!
Four 12-ounce bottles cream soda
In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
Once this base mixture has cooled, stir in the rum extract (or Scotch).
In a medium bowl, combine 2 tablespoons of the butterscotch mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
To serve, divide the butterscotch mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
P.S.: This is also very good warm. I like to pop the butterscotch mixture into the microwave for about 30-45 sec, and have the cream soda at room temperature.