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Posted: 1/17/2002 5:45:36 AM EDT
???
Link Posted: 1/17/2002 5:56:33 AM EDT
No one really knows....and you aren't supposed to ask [>:/]
Link Posted: 1/17/2002 6:24:13 AM EDT
[Last Edit: 1/17/2002 6:25:09 AM EDT by Stormbringer]
NOUGAT Particularly popular in southern Europe, this confection is made with sugar or honey, roasted nuts (such as almonds, walnuts, pistachios or hazelnuts) and sometimes chopped candied fruit. It can be chewy or hard and variously colored. White nougat is made with beaten egg white and is therefore softer. Brown nougat is made with caramelized sugar and, in addition to being a darker color, is normally firmer in texture. Here is how it is made. CANDY BAR NOUGAT A light nougat . 3 cup Sugar 1 cup Corn Syrup (light) 1 cup Water 3 lrg Egg Whites (whipped) 2 oz Semi-Sweet or Milk Chocolate (chips or chocolate squares) (You'll need a candy thermometer for this recipe.) Coat a wooded spoon, the insides of a medium sized saucepan, and a cake or loaf pan with PAM or Crisco spray. Set aside. Add the sugar, corn syrup, and water into the saucepan and bring to a boil over medium heat. Stir only enough to dissolve the sugar. Cover and let boil another 3 minutes. Remove the cover and use a pastry brush dipped in cool water to "wash down" the sides of the saucepan. Continue to boil stirring only enough to keep the mixture from scorching until the boiling point reaches 270°F (soft-crack stage). Whip the egg whites until stiff and able to form peaks. Refrigerate until needed. Remove from the heat, let sit undisturbed until the temperature is below 260°F then pour as a stream over the egg whites while blending at low speed. When the mixture cools to the consistency of cookie dough (make take 3-15 minutes) add the chocolate; the candy won't thicken much after the chocolate is added so adding too early results in runny final product. Once the chocolate has melted transfer to the cake pan and mold. Chill. Coat in favorite chocolate. Store in an air-tight container. Makes about 2 pounds. NOTE: 6 oz. of chocolate chips is about a cup so 2 oz. of chips is about 1/3 cup. NOTE: White chips or Peanut Butter Chips can be substituted for Chocolate chips. Gotta love it in toberlone bars!!!
Link Posted: 1/17/2002 6:26:37 AM EDT
Leave it to the French to clarify things... "Known as " MONTELIMAR " and one will answer you " NOUGAT ". Historically the starting of the nougat goes back to several centuries. It is thought that it was imported by the Greeks, Via Marseilles, which explain the success of this product in all Provence. One sees mention of the nougat in the years 1700-1701 since one speaks about the nougat with nuts, the cake with the nuts " Nux gatum " or " nougo ". End of XVIIème century, an gentleman agronomist , Olivier of SERRE planted the mulberry tree, but also the almond tree in its field of Pradel in Villeneuve-of-Berg to a few kilometers of the South-west of Montelimar. The almond tree was acclimatized extremely well in Provence where the arid ground and limestone were appropriate to him perfectly. The effects of its propagation was to renew the nougat which, before him, was done with nuts cooked in honey. The almonds frays with the honey of Provence and Alpes replaced nuts. MONTELIMAR specialized in the manufacture of this delicious product where the almond made it possible the nougat to be whiter, softer and to better preserve itself. This transformation became and remained the prerogative of MONTELIMAR. MONTELIMAR became the city of the nougat as of second half of XVIIème century. In 1701, the confectionery acquires officially its letters of nobility. January 2 of this same year, Claude SOUCHON, first Consul of Montélimar (to Mister the Mayor at present would be told) gave like homage of the city, one quintal of white nougat to the Dukes of Burgundy and Berry passing by Provence with the return of Spain where they had accompanied their brother Philippe d'Anjou, grand-son of Louis XIV who had received the crown there. Consequently, the nougat becomes one rare present, reserved to the hosts of mark of MONTELIMAR. It is necessary to await XIXème century to see appearing the first marks of nougat. Today this delicacy is ambassadress of France and the French taste."
Link Posted: 1/17/2002 7:06:37 AM EDT
All I know is it's good.
Link Posted: 1/17/2002 8:54:25 AM EDT
Originally Posted By Stormbringer: NOUGAT Here is how it is made.
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Up next - Secrets of the Shriners!
Link Posted: 1/17/2002 9:09:25 AM EDT
Nougat is the adhesive that holds the universe together. Rem Oil is the lubricant the keeps the gears of the universe turning.
Link Posted: 1/17/2002 9:13:22 AM EDT
Nougat is PEOPLE!!!!!! It's PEOPLE!!!!!!!!
Link Posted: 1/17/2002 9:16:21 AM EDT
Originally Posted By kindstranger: Nougat is PEOPLE!!!!!! It's PEOPLE!!!!!!!!
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You must be referring to the Whack Master Ted Nougat.
Link Posted: 1/17/2002 9:34:18 AM EDT
[Last Edit: 1/17/2002 9:35:03 AM EDT by patsue]
It is for the children... [:D]
Link Posted: 1/17/2002 7:14:14 PM EDT
I stand informed, thank you all.
Link Posted: 1/17/2002 8:16:22 PM EDT
It's what Ron Jeremy used to shoot all over Christy Canyon
Link Posted: 1/17/2002 8:43:24 PM EDT
One of two gentlemen responsible for a Russian 7.62X54R rifle (currently very popular on the surplus market)...
Link Posted: 1/17/2002 8:47:36 PM EDT
Originally Posted By Skibane: One of two gentlemen responsible for a Russian 7.62X54R rifle (currently very popular on the surplus market)...
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Ya mean it isn't the stuff in a Milky Way bar? Damn. Thought I was onto something!
Link Posted: 1/17/2002 9:23:27 PM EDT
i agree with you skibane, its one of those finnish rifles!
Link Posted: 1/18/2002 4:08:10 AM EDT
Originally Posted By TRW: It's what Ron Jeremy used to shoot all over Christy Canyon
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Ron Jeremy...he he he he! I still see the hedgehog in stuff here and there, legit "bit" parts. Dude cracks me up!
Link Posted: 1/18/2002 4:24:02 AM EDT
I thought it was Ted Nugents latest deer lure scent !
Link Posted: 1/18/2002 4:49:08 AM EDT
[Last Edit: 1/18/2002 4:54:26 AM EDT by WWoodworth]
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