Text 10354, 107 rader
Skriven 2007-01-10 18:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Rice 862
================
 RH> We've gotten that also.  As you know, Steve is a label reader.  He
 RH> will accept annatto coloring in cheese but would prefer natural
 RH> so......

Okay, I was sort of taken aback thirty or forty years ago when
I found that annatto was the difference between white and yellow
Cheddar, but the two don't really taste any different, so that
when I get cheese, I get whichever is cheaper. If they are the
same price, I get white as well.

 ML>  We went to an Indian place Tuesday night but had masalas
 RH> instead of rice.
 ML> Dosas, you probably mean? Masala means mixed spice or
 ML> something like that.
 RH> I copied it off the receipt; I'm still not in much shape to remember
 RH> "exactly" but that it was good.

Masala dosai are thin pancake things with some spicy
stuff in the middle. I'm thinking this is what you
likely had, though there are lots of masala other things.
To the best of my knowledge, just plain masala doesn't
refer to anything that would reasonably substitute for rice.
 
 ML> Who's the antecedent?
 RH> I don't think she knows how to properly brown anything.

What I meant was, is it Rachael or Rachel who doesn't know
how to brown anything.
 
 RH> This sorta looks like the White Trash cooking. (G)  Butter flavored
 RH> veg shortening, chocolate syrup, milk chocolate chips----good grief!

One can easily fix this recipe. Butter flavored butter,
melted chocolate, real chocolate chips. Eh walla. But
tttt I chose that recipe 'cause it was the first chocolaty
one I came to. This is the next:

Anago's chocolate cake with fudge icing
cat: dessert
yield: 1

2 c cake flour
1/2 t baking powder
10 oz sweet butter; softened
2 1/4 c sugar
1 egg
5 egg yolks
4 oz bittersweet chocolate; melted
1/4 t salt
1 T vanilla
1 c sour cream
3/4 c cocoa; not Dutched
1/2 T baking soda
2/3 c boiling water
1/4 c sugar
4 egg whites
Frosting
2 1/2 c heavy cream
3 1/3 c sugar
1 1/4 lb bittersweet chocolate; in small pieces
3/4 lb sweet butter; softened
1 T vanilla

For the frosting:

Boil cream and sugar together until reduced to 2 c.
Cool to about 120F.

In a mixer or processor, blend the chocolate and
butter. With the machine running, pour warm cream
over, mixing until smooth. Add vanilla.

Place bowl of frosting over ice. Whip with hand
mixer until thick.

For the cake:

Oven at 350.

Butter and flour 3 9" cake pans.

Sift flour with baking powder. Set aside.

Cream butter and 2 1/4 c sugar until light and fluffy.
Beat in egg, yolks, chocolate, and salt. Add vanilla
and sour cream.

In another bowl, combine cocoa and baking soda. Cover
with boiling water. Mix well. Beat this mixture into
the butter-egg mixture. Add flour mixture and stir
well to blend.

Beat egg whites and 1/4 c sugar until stiff but not
dry. Fold this into batter.

Divide batter among 3 cake pans.

Bake 30-35 min or until done.

Cool in pans 10 min; remove to wire racks and cool
thoroughly. Frost in the usual manner and serve.

Anago Bistro's closing-down party, June 1997; adapted

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