Text 10143, 99 rader
Skriven 2007-01-07 15:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Rice 836
================
 RH> Extra sharp is the cheddar of choice around here.  The commissary
 RH> sells the Helluva Good brand; we like it because it has no coloring.

I have seen a partially bleached old stick of Heluva Good so
wonder what was going on there. Anyhow, annatto coloring, the
standard cheese coloring, is pretty harmless. When I buy cheese
(seldom) I get Cracker Barrel Extra Sharp, preferably the
New York variety.

 ML> Mmm ... boxed mac & cheese. There's a reason why it was
 ML> 25c a box when I was growing up and is 25c a box now.
 RH> You sure some of them aren't the same boxes from whrn you were growing
 RH> up?  If it (the box) has an address with a ZIP code

In casual conversation with another person not on this echo,
it transpires that the regular price was 25c a box in the '60s
and the sale price is 25c a box now.

 RH> I'm using the last of the last batch of rice to make chicken fried
 RH> rice tonight.

I'd rather have chicken fried steak!

 We went to an Indian place Tuesday night but had masalas
 RH> instead of rice.
 
Dosas, you probably mean? Masala means mixed spice or
something like that.

 ML> Heck, the current generation of non-cooks doesn't probably
 ML> even know what browning means, until they get a Rachael
 ML> Ray cookbook.
 RH> Even then, she cooks so fast that I;m not sure she fully knows what it
 RH> means.

Who's the antecedent?

 ML> Exotic appeal is just so much b.s. ...
 RH> Yes, but originality is one ofthe judging criteria and most ICs seem
 RH> to equate that with exotic.

[Jumping up and down] That's the BS about it.

 RH> An onion studded with several cloves is standard for me; then I chop
 RH> the onion before serving.  I usually do more of a braised red cabbage
 RH> than a stir fried one--and not overly sweet as I've had some.

The result is likely not all that different, as the cooking
time is not enormous.

                   *  Exported from  MasterCook Mac  *

                         Chocolate Malted Cookies

Recipe By     : Linda Magee <Linda.Magee@salata.com>
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
  ----
   2      cups          all-purpose flour
   1      teaspoon      baking soda
     1/2  teaspoon      salt
   1      cup           butter flavored vegetable shortening
   1 1/4  cups          brown sugar -- firmly packed
     1/2  cup           malted milk powder
   2      tablespoons   chocolate syrup
   1      large         egg
   1 1/2  cups          semisweet chocolate chips
   1      cup           milk chocolate chips

   Preheat oven to 350-degrees.

   Get out 2 cookie sheets; no need to grease them.

   Mix together the flour, baking soda and salt; set aside.

   In a mixing bowl, combine the shortening, brown sugar, malted
   milk powder, chocolate syrup and vanilla. Beat 2 minutes, then
   add the egg and beat for a second or two, until mixed.

   Gradually add the flour mixture to the creamed mixture, mixing
   well between additions. Stir in chocolate morsels and chips. I j
   used Guittard's BIG chocolate morsels and their milk chocolate
   chips. BTW, these cookies are LOADED with chocolate chips!

   Shape dough into 2-inch balls. Place 6 balls of dough onto each
   cookie sheet, spacing them 3 inches apart. The cookies are
   pretty big, not tiny ones.

   Bake for 12-14 minutes, or until golden brown. Mine took 12
   minutes. Don't over-cook them or they'll be hard as a rock.

   Cool on cookie sheets for at least 2 minutes or they'll fall
   apart. Cool on wire racks.

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