Edward199
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新浪抽什么风，发了上篇文章害得我改源代码改了半天才显示正常！ Canelé de Bordeaux 
The canelé de Bordeaux (a.k.a cannelé bordelais) is a magical
bakery confection, a cake with a rich custardy interior enclosed by
a thin caramelized shell. It's a brilliant construction developed
long ago by an anonymous Bordeaux cook, whose innovation has been
subjected to 300 years of refinements.Nearly black at first sight, bittersweet at first bite, the crunchy burnt sugar canelé-shell makes an exquisite complement to its smooth, sweet filling, fragrant with vanilla and rum. Small enough to eat out of hand, these little cakes have recently gained cachet after years of neglect to the extent that they may one day rival the popularity of crème brûlée in the category of caramelized French sweets. Many recipes don't carry a tale; the canelé carries many. One of the oldest refers to a convent in Bordeaux, where, before the French Revolution, the nuns prepared cakes called canalize made with donated egg yolks from local winemakers, who used only the whites to clarify their wines. Any records that might verify this were lost in the turbulent revolution, thus relegating the convent story to legend. But the alternative tale may be even better: residents of Bordeaux, who lived along the docks, gleaned spilled low-protein flour from the loading areas, then used it to make sweets for poor children. The small canelé molds, fluted and made of copper or brass, were nestled in embers to be baked. Whatever the actual derivation, the popularity of canelés has risen and fallen numerous time over the years. Twenty five years ago, when I first started working in Bordeaux, I never heard of these little cakes. No local guide or notable cookbook published since the start of the 20th century even mentioned them. Later, I heard that a few Bordeaux bakers were working to revive their local specialty. Soon, the little cakes, described by a local culinary historian as shaped like "a Doric column without a base," began cropping up in all sizes and flavorings throughout France. In 1985, stunned by this surge in popularity, 88 Bordeaux patissiers formed a confrérie, or brotherhood, to protect the integrity of their canelés. They staged a "linguistic coup d'etat" by removing one of the n's from the old spelling (cannelé) to differentiate their cake, with its secret method of preparation, from bastardized versions. Today, canelé de Bordeaux is the official cake of the city, while cannelé bordelais is a generic name used in Paris, New York City, Osaka, Los Angeles, etc. "Our canelé de Bordeaux had to be protected and promoted as our own," says Daniel Antoine, a jolly, stocky patissier who operates patisserie Antoine in Bordeaux. "Recently, chocolate and orange cannelés have appeared," he tells me. "We don't want them confused with the real thing." The official recipe, he told me, has been written down and locked in his vault. All 88 patissiers have sworn to protect its secrets. This much is known: the general recipe calls for a cold batter to be poured into an ice-cold fluted, tin-lined copper mold, then placed in a very hot oven and baked for a very long time. After baking, the canelés are firmly tapped out onto a grill while still hot, then left to cool while their exteriors harden. They're at their most glorious one hour out of the oven; within five or six hours they begin to turn spongy. patissiers have all sorts of tricks to revive them, ranging from putting them back in a hot oven for a few minutes, to flaming them with quality rum to crisp the shells. I believe they're so delicious that they're worth the expense of buying the special copper molds. (See below in recipe notes.) Silicone-coated Gastroflex molds are also available although I don't think they produce as good a result. On the other hand, the Cannele Silicon Flex 2.2" x 1.9"Ý mold available at Bridge's Kitchenware.com is a decent substitute for the copper molds. I brush the insides with a thin coating of "white oil" before using. "The canelé is an artisanal product, so sometimes it doesn't come out perfectly," Antoine says. When I tell him that my canelés sometimes have pale yellow spots on their tops, he replies, "Oh, sure, I know that problem well. It's due to the puddling of oil in the crevices of the molds. When they come out that way, we say they have 'a white ass'!" Antoine then compliments me on having figured out one of the major secrets, the special method of combining flour and butter. I had based my findings on a letter I received from him 阅读全文>> |
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备注：小白.图图未在孤儿院内寄养，有任何疑问直接联系其救助人。</STRONG> </SPAN> 以下是救助人的描述：</SPAN> 在单位的院子里遇到了小白。他在秋风中冻得瑟瑟发抖。他没有水喝，没有饭吃。路人也只是弯下腰看看他。家里已经有两只狗，无法再养小白，于是我把可怜的小白带回单位。 小白是一只一个月左右大的小狗。捡回来后发现他十分健康。所以原主人应该是因为家里狗狗太多才抛弃了他。小白是个外向的小家伙。总是跟着我跑来跑去。小尾巴整天摇啊摇的，就连吃东西的时候都高兴的摇着。他还会用小爪子和你玩，胖乎乎的小白动作笨拙得可爱。小白还是个懂事的孩子，每次需要便便他都会对你叫，在你把他放到地上以后才会便便。 有一些我也不知道算不算是缺点的“缺点”。小白很倔强，小白超级活泼，小白很粘人，小白爱吃肉...... 小白现在还小，现在领养他正是合适的时候。他那么活泼，一定会很快和新妈妈建立起感情的。 </STRONG>小白图图的视频：</SPAN>http://www.tudou.com/programs/view/K8djd8KOM_Y/</SPAN></SPAN> |
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形象描述：杰出的选手，复杂的人物；花花公子。年仅</SPAN>29</SPAN>岁便离开了没有方向的网球赛场。</SPAN> </SPAN> 在巴黎，终别赛场之前，萨芬已是茫然若失，没有了方向。回顾他的运动生涯：既赢了很多，也糟蹋了不少；既胜过顶级高手，亦败给无名小卒。说到天赋，他可与费德勒齐名。然而，他把这些才能挥洒在风月场上了。本来，他是为现代网球而造就的，可是，他却把对自己有利的一面付诸于毫不相干的另一个世界了。他曾这样对记者说：“我是个俄罗斯人，你们无法理解这一点。</SPAN>”</SPAN> 为了保持自己完美的形象和最佳运动状态，他付出的辛劳是常人难以想象的，而且，他也清楚自己的局限在哪里。他事业的顶峰是</SPAN>2000</SPAN>年的美国公开赛。决赛中，他把桑帕斯收拾得干干净净，随即成为网球史上最年轻的No.1。赛后，他对《队报》记者说：“这场球改变了我的一生。我原本并没准备好承受如此巨大的压力。决赛后，我依然那么紧张，只得靠伏特加来控制。我那时太年轻，还不会把握自己。”</SPAN> 一遇上困境，萨芬的表现会一塌糊涂。他的前 |
