On Sun 14 Sep 2008 01:10:25p, Mark Thorson told us...

> John Kane wrote:
>>
>> On Sep 14, 1:51 pm, (Joann Phillips) wrote:
>> > Tarpon Springs Florida Greek Festival = Baklava, Baklava, and more
>> > Baklava Would not miss it ever. Grandma Jo
>>
>> Here here. Bring on the baklava and puros.
>
> It was at a little Persian bakery on Telegraph Avenue
> in south Berkeley or north Oakland where I bought
> baklava that I first saw avocado used in baked goods.
> I had always viewed avocado as an ingrediant to be
> used raw. But when you bake avocado, it is transformed
> into a caky texture which is also nice. It's very
> similar to the transformation that happens to cream
> cheese when you bake it.
>

Then one might make an avocado "cheese" cake?

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/14(XIV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
8wks 1dys 9hrs 31mins
*******************************************
If a tree falls in the woods and kills
a mime, does anyone care?
*******************************************

Wayne Boatwright said...

> On Sun 14 Sep 2008 01:10:25p, Mark Thorson told us...
>
>> John Kane wrote:
>>>
>>> On Sep 14, 1:51 pm, (Joann Phillips) wrote:
>>> > Tarpon Springs Florida Greek Festival = Baklava, Baklava, and
more
>>> > Baklava Would not miss it ever. Grandma Jo
>>>
>>> Here here. Bring on the baklava and puros.
>>
>> It was at a little Persian bakery on Telegraph Avenue
>> in south Berkeley or north Oakland where I bought
>> baklava that I first saw avocado used in baked goods.
>> I had always viewed avocado as an ingrediant to be
>> used raw. But when you bake avocado, it is transformed
>> into a caky texture which is also nice. It's very
>> similar to the transformation that happens to cream
>> cheese when you bake it.
>>
>
> Then one might make an avocado "cheese" cake?


Give me an avocado and I'll give you...

Andy
Backyard Avocado Tree BUM!!!

On Sun, 14 Sep 2008 17:00:08 -0500, Andy <q> wrote:
>
>Give me an avocado and I'll give you...
>
An avocado pit


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"John Kane" > wrote

>Baklava. I love sweet gooey deserts and Greek baklava is fantastic.

You know, there are few things that are actually too sweet for me, but this
is one of them!

>There was this little Greek bakery in Sarnia Ontario ......

Small bakeries are the best!

said...

> On Sun, 14 Sep 2008 17:00:08 -0500, Andy <q> wrote:
>>
>>Give me an avocado and I'll give you...
>>
> An avocado pit


Heh heh heh heh heh!

<smootch>

Andy

Dave Smith wrote:
> It really isn't that bad.
> You just need to be prepared and work fast. You use several lawyers so
> you can make mistakes and cover then up.... literally.

Yeah, the more lawyers you use, the easier it is to cover things up...

:{)

On Sep 14, 11:14 am, blake murphy > wrote:
> On Sat, 13 Sep 2008 15:59:37 -0700 (PDT), bulka wrote:
>
> > One of my favorite comfort foods is Taramasalata. I've seen jars
> > labled this, with some kind of relish-looking stuff inside. Never
> > tried it. Next time I see it I will. What I've got from varioius
> > recipie sources, and have had in restaurants, is starch based. Mashed
> > bread and potatoes, garlic, olive oil and, most importantly, tarama -
> > carp roe. I use it as a condiment/dip sort of thing. I'm craving it,
> > but can't find the tarama here in white suburbia. Made it with caviar
> > once, but that was expensivlely wasteful and not as good.
>
> > I'm sure that there are people here who will correct me, and I
> > welcome, look foreward to it. And maybe tell me what that stuff in
> > the jars is. I'll try yours, and just call my stuff "fishy garlic
> > potato dip".
>
> > Bulka
>
> i love that stuff. let us know if you find a good brand in a jar.
>
> your pal,
> blake

I'm pretty sure the brand of tarama that I bought and the taramasalata
that I didn't was Peleponese. Talked to a driver/delivery guy/rep
from Krinos once. He didn't know what I was talking about, but maybe
he was just a driver.

b

Wayne Boatwright wrote:
>
> Then one might make an avocado "cheese" cake?

I hadn't thought of that. That's a really good idea,
especially for vegans. You're a genius!

On Sun 14 Sep 2008 09:11:33p, Mark Thorson told us...

> Wayne Boatwright wrote:
>>
>> Then one might make an avocado "cheese" cake?
>
> I hadn't thought of that. That's a really good idea,
> especially for vegans. You're a genius!
>

Uh, you might still need to use eggs. Well, mebbe not. I think the taste
would be great, judging only by having eaten delicious avocado ice cream.

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/14(XIV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
8wks 1dys 2hrs 46mins
*******************************************
Celibacy is not hereditary.
*******************************************

On Sun, 14 Sep 2008 18:26:37 -0700 (PDT), bulka wrote:

> On Sep 14, 11:14 am, blake murphy > wrote:
>> On Sat, 13 Sep 2008 15:59:37 -0700 (PDT), bulka wrote:
>>
>>> One of my favorite comfort foods is Taramasalata. I've seen jars
>>> labled this, with some kind of relish-looking stuff inside. Never
>>> tried it. Next time I see it I will. What I've got from varioius
>>> recipie sources, and have had in restaurants, is starch based. Mashed
>>> bread and potatoes, garlic, olive oil and, most importantly, tarama -
>>> carp roe. I use it as a condiment/dip sort of thing. I'm craving it,
>>> but can't find the tarama here in white suburbia. Made it with caviar
>>> once, but that was expensivlely wasteful and not as good.
>>
>>> I'm sure that there are people here who will correct me, and I
>>> welcome, look foreward to it. And maybe tell me what that stuff in
>>> the jars is. I'll try yours, and just call my stuff "fishy garlic
>>> potato dip".
>>
>>> Bulka
>>
>> i love that stuff. let us know if you find a good brand in a jar.
>>
>> your pal,
>> blake
>
> I'm pretty sure the brand of tarama that I bought and the taramasalata
> that I didn't was Peleponese. Talked to a driver/delivery guy/rep
> from Krinos once. He didn't know what I was talking about, but maybe
> he was just a driver.
>
> b

that sounds like it might be the brand i saw at whole foods. of course,
when i decided to buy some, it wasn't there.

your pal,
blake

Wayne Boatwright wrote:
>
> On Sun 14 Sep 2008 09:11:33p, Mark Thorson told us...
>
> > Wayne Boatwright wrote:
> >>
> >> Then one might make an avocado "cheese" cake?
> >
> > I hadn't thought of that. That's a really good idea,
> > especially for vegans. You're a genius!
>
> Uh, you might still need to use eggs. Well, mebbe not. I think the taste
> would be great, judging only by having eaten delicious avocado ice cream.

Algin or agar might do if the purpose is to help it set up,
though avocado on its own should set up quite well. If the purpose
of the egg is to be an emulsifier, soy lecithin would work as well.

On Mon 15 Sep 2008 03:16:47p, Mark Thorson told us...

> Wayne Boatwright wrote:
>>
>> On Sun 14 Sep 2008 09:11:33p, Mark Thorson told us...
>>
>> > Wayne Boatwright wrote:
>> >>
>> >> Then one might make an avocado "cheese" cake?
>> >
>> > I hadn't thought of that. That's a really good idea,
>> > especially for vegans. You're a genius!
>>
>> Uh, you might still need to use eggs. Well, mebbe not. I think the
taste
>> would be great, judging only by having eaten delicious avocado ice
cream.
>
> Algin or agar might do if the purpose is to help it set up,
> though avocado on its own should set up quite well. If the purpose
> of the egg is to be an emulsifier, soy lecithin would work as well.
>

In an ordinary cheesecake I think the egg serves both purposes, inasmuch as
it is a custard, of sorts. Since avocado seems to set up firmly, it might
only need some lecithin an an emulsifier. Never having cooked anything
vegan, I never thought of these alternatives.

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/15(XV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
8wks 6hrs 48mins
*******************************************
'I don't bite. Well, that's wrong; I
do bite.' - K'Ehleyr
*******************************************

Wayne Boatwright wrote:
>
> In an ordinary cheesecake I think the egg serves both purposes, inasmuch as
> it is a custard, of sorts. Since avocado seems to set up firmly, it might
> only need some lecithin an an emulsifier. Never having cooked anything
> vegan, I never thought of these alternatives.


Tofu is the egg-substitute of choice for a vegan thickener in sweet
desserts. I haven't tried this recipe, but I have enough experience
with the subject to suggest this for a vegan avocado cheesecake.


Puree in blender:

1/4 pound hard tofu
1/4 cup real maple syrup
almond extract
grated lemon peel
blanched almonds.


Stir with:

2 mashed avocados
2 teaspoons lemon juice.


Pour into pie shell for pie or into tall glasses for pudding.
Refrigerate before serving. Start with cold ingredients so the dessert
can be served close to immediately. (The lemon juice does only a
halfway job at keeping the avocado from browning.)


--Lia

On Tue 16 Sep 2008 07:51:35a, Julia Altshuler told us...

> Wayne Boatwright wrote:
>>
>> In an ordinary cheesecake I think the egg serves both purposes,
>> inasmuch as it is a custard, of sorts. Since avocado seems to set up
>> firmly, it might only need some lecithin an an emulsifier. Never
>> having cooked anything vegan, I never thought of these alternatives.
>
>
> Tofu is the egg-substitute of choice for a vegan thickener in sweet
> desserts. I haven't tried this recipe, but I have enough experience
> with the subject to suggest this for a vegan avocado cheesecake.
>
>
> Puree in blender:
>
> 1/4 pound hard tofu
> 1/4 cup real maple syrup
> almond extract
> grated lemon peel
> blanched almonds.
>
>
> Stir with:
>
> 2 mashed avocados
> 2 teaspoons lemon juice.
>
>
> Pour into pie shell for pie or into tall glasses for pudding.
> Refrigerate before serving. Start with cold ingredients so the dessert
> can be served close to immediately. (The lemon juice does only a
> halfway job at keeping the avocado from browning.)
>
>
> --Lia
>
>

Could one use honey instead of maple syrup? Somehow I can't envision the
taste of maple with avocado.

--
Wayne Boatwright

*******************************************
Date: Tuesday, 09(IX)/16(XVI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 6dys 15hrs 37mins
*******************************************
Things may come to those who wait, but
only the things left behind by those
who hustle. --Abraham Lincoln

Wayne Boatwright wrote:
>
> Could one use honey instead of maple syrup? Somehow I can't envision the
> taste of maple with avocado.


Actually, the best sweetener would be yinnie syrup or rice syrup
available in the macro section of the health food store. It isn't as
sweet as honey; the flavors blend, and vegans that object to honey as an
animal product won't be offended. The way I look at it, if you're vegan
in the first place, matters of taste are secondary anyway.


--Lia

On Tue 16 Sep 2008 08:29:55a, Julia Altshuler told us...

> Wayne Boatwright wrote:
>>
>> Could one use honey instead of maple syrup? Somehow I can't envision
the
>> taste of maple with avocado.
>
>
> Actually, the best sweetener would be yinnie syrup or rice syrup
> available in the macro section of the health food store. It isn't as
> sweet as honey; the flavors blend, and vegans that object to honey as an
> animal product won't be offended. The way I look at it, if you're vegan
> in the first place, matters of taste are secondary anyway.

You've certainly got a point there!


--
Wayne Boatwright

*******************************************
Date: Tuesday, 09(IX)/16(XVI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 6dys 13hrs 24mins
*******************************************
Hey! Welcome back to Kansas!
*******************************************

Julia Altshuler wrote:
> Wayne Boatwright wrote:
>>
>> Could one use honey instead of maple syrup? Somehow I can't envision
>> the taste of maple with avocado.
>
>
> Actually, the best sweetener would be yinnie syrup or rice syrup
> available in the macro section of the health food store. It isn't as
> sweet as honey; the flavors blend, and vegans that object to honey as an
> animal product won't be offended. The way I look at it, if you're vegan
> in the first place, matters of taste are secondary anyway.
>
>
> --Lia
>

would agave syrup work?

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Tue, 16 Sep 2008 11:29:55 -0400, Julia Altshuler wrote:

> Wayne Boatwright wrote:
>>
>> Could one use honey instead of maple syrup? Somehow I can't envision the
>> taste of maple with avocado.
>
>
> Actually, the best sweetener would be yinnie syrup or rice syrup
> available in the macro section of the health food store. It isn't as
> sweet as honey; the flavors blend, and vegans that object to honey as an
> animal product won't be offended. The way I look at it, if you're vegan
> in the first place, matters of taste are secondary anyway.
>
>
> --Lia

not a lifestyle for sybarites, no.

your pal,
blake