On Tue 17 Jun 2008 02:48:59p, Giusi told us...

> "Wayne Boatwright" > ha scritto nel messaggio
> 6.120...
>> On Tue 17 Jun 2008 02:01:34p, Giusi told us...
>>
>>> "Serene Vannoy" > ha scritto nel messaggio
>>>> I've been thinking about what to have handy in case more people show
up
>>> I have been into carrot and raisin salad in recent months. >>
>>>
>>
>> That is a favorite of mine, and now I'll have to try it with dried
>> cranberries, which are also a favorite dried fruit. My mother would
>> sometimes put crushed pineapple it it, as well.
>
> Would you believe no crushed pineapple here? Slices or nothing. I found
> myself mincing canned pineapple one day and stopped and said, "What am I
> doing? What have I come to?" Same for creamed corn. I sit around and
> wonder what is the most efficient way to fale it using niblets. Weird.
>

I do find it odd, especially with as many wonderful food Italy has to
offer, that there is no crushed pineapple.

I have what I suppose is an American version of Zuppa Inglese, which has 3
sponge layers which are doused liberally with a rum, water, sugar solution,
then filled with a layer of a chocolate boiled custard on the first layer
and a pineapple boiled custard on the second layer. It definitely calls
for crushed pineapple in the latter filling. The whole of the cake is then
frosted with Italian meringue. It's one of my favorite desserts.

As to the corn, I don't care for the commercial creamed variety. If you
want to fake it with niblets, may I suggest making *almost* a puree in the
food processor of about 2/3 of the total volume. Then process the
remaining 1/3 until only barely chopped. Add enough milk to achieve the
liqudity you prefer, and finally a small amount of cornstarch. Before
serving, stir in a small amount of softened butter.

I also do basically the same thing using corn cut fresh from the cob, but
in that case, I am also able to cut the kernals off not too deeply and then
scrape the "cream" from the cob.



--
Wayne Boatwright
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Tuesday, 06(VI)/17(XVII)/08(MMVIII)
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It's Ensign Pillsbury! He's bread, Jim!
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