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     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   
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