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I've found that the meringues I've had in floating islands were like light, airy, marshmallows due to their being poached.

"you know how squirrels like nuts"

bwahahahahahahaha! Is this for real?

Apparently you can hunt squirrel in the UK for two weeks out of the year...and some restaurants in London do serve up squirrel pie during that time.

Those Envirosax really are great! They fold down to a tiny little bundle and are so handy to keep in my handbag.

Along C/Petritxol in the Barri Gotic are two granges - Granja Dulcinea or Granja La Palleresa. Go to either of them for excellent xocolata and xurros!

Gosh, it's almost enough to turn one into a carnivore.

The meringues were cool by the time we ate them, but for some reason I thought they were supposed to be very light and crisp throughout, like a meringue kiss cookie. Maybe I have just never eaten a proper meringue?

That is interesting about the poaching...I only looked at 2 recipes, Ina and Julia Child. Ina bakes them in individual dollops, Julia bakes the whole mess up in a casserole dish and then carves it into chunks. The Larousse Gastronomique recommends cooking the egg whites and sugar in a bain marie. I think I definitely would have liked the taste of the meringues better if they had been poached in sweet milk.

Has anyone made/had zuppa inglese? This is another custard treat I want to try.

This is the first time I've heard of baking the meringue. Whenever I've made it I've poached the meringue in the sweetened milk prior to making the custard with it. And your recipe looks as though the meringues were hot? Cold. The meringue is soft and fluffy, not crisp at all.

I'll second the motion on the humidity. About 10 years ago I got on a "mission" to make divinity after having it on a vacation to North Carolina. After the 5th or 6th batch of FAIL, someone enlightened me to the humidity factor living in west central Florida. Yeah,it makes ALOT of difference.

@sulin: Good eye. Fixed. Change is reflected in entry above.

OK, I thought I'd weigh in here, as a hunter and self-styled gourmand. Yep, I eat squirrels, and in fact am writing about squirrel-eating in an upcoming issue of Meatpaper.

Squirrel is just another game meat. And Ed, to answer your question it can best be described as a darker, richer and quite frankly, less insipid version of rabbit meat - especially domestic rabbit meat - which can be boring. "Delicate," is how I'd characterize it if I am feeling charitable. I prefer squirrel to domestic rabbit, especially the gi-normous squirrels we get in the Sierra Foothills.

My issue with this gawd-awful video much the same as Jazzinx's - I love squirrel, but this recipe makes me gag. But then I am admittedly a foodie. Look at it this way: As atrocious as this recipe is, at least Mum did something with Little Johnny outdoors, which is an increasingly rare thing in this video age. I salute her for that, at least. Now to buy her a proper game cookbook...