Peanut Brittle

Posted on
Peanut Brittle
Another seven days, we will be in Year 2013.
You must be wondering what have you done or achieved in Year 2012.
The answer will be the same or different compare to Year 2011?
Whether you are now…………
aching, angry, battered, betrayed, blessed, cared, cheerful, comfort, confused,
contented, delighted, despair, depressed, discouraged, dissappoint,
dissatisfied, happy, hurt, joyful, loved, lucky, miserable, pained, peaceful,
sad, sorrowful, thrilled, unhappy, upset or …………, just be grateful
that you are still here with your family and friends.
Just enjoy the days, months and years.
I would like to wish everyone in this world, A Happy New Year 2013.
This recipe adapted from Martha Stewart.
180g Salted Peanuts / 420g Caster Sugar
Little bit of Cooking Oil / Little bit of Butter / 1/2 cup Water
With the melted butter and brush the lined baking paper.
Note : Next try, I will omit the baking paper because it still stick to the
baking paper eventhough I have brushed with melted butter.
With a heavy base saucepan, pour in the caster sugar and water.
Boil over high fire without stirring.
Look like this after 1 minute. (Do not stir)
Look like this after 3 minutes. (Do not stir)
Once you noticed it is beginning to brown, then you start to keep
on stirring until it is golden (about 3 more minutes).
Once it is golden amber in colour, turn off the fire.
Pour in the salted peanuts and stir until well coated.

 

Pour the mixture into the buttered baking paper.
Quickly spread with an oil spatula.
Let it cool and then break the brittle into pieces.
While breaking the brittle, myself already starting to eat.
My husband is the peanut lover also can’t stop himself from taking.

 

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

http://desirablerecipes.blogspot.com

Leave a Reply

Your email address will not be published. Required fields are marked *