Text 10652, 110 rader
Skriven 2007-01-17 17:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: gnash 905
=================
 -> They eat what they can get. I actually doubt that they
 -> evolved the taste for eating really aged meat, as if
 -> they waited around for a long time, someone else would
 -> have gotten to it first.
 HN> I'm not sure if they even have a sense of taste...which might be more
 HN> of a  hinderance than a blessing in this case! (grin) Great sense of
 HN> smell though! 

Well, what we call taste is an amalgamation of taste and
smell. I figure that their sense of smell is what would
attract them to or contract them from old carrion anyway.

 -> I've been on transit systems, most notably on one that is
 -> not altogether far from yours, where it is forbidden to
 -> be a standee on the buses and trains.
 HN> Well then it certainly wouldn't be full of happy customers during rush
 HN> hour...or maybe it would be everyone on board would be happy to be
 HN> sitting...it's the  extra folk left on the platform who'd not be so
 HN> happy! 

The city is Vancouver, BC, and I've not ridden on the system
during rush hour. There were, when I was there, posted warnings
about the dangers of standing while the vehicles were running,
and also I believe statements about the illegality and hooliganism
involved in standeeism.

 -=> Hap Newsom said to Carol Shenkenberger <=-

 -> San Fransisco has them too.  I'm sure other places.  Just not that common 
 -> anymore, if they ever were.  Trolleys actually getting more common (often 
 in 
 -> subway style).
 HN> Small Correction; San Francisco has cable cars not street cars, a
 HN> distinction  they are quite proud of and very quick to point out to
 HN> those who make the  mistake of calling them streetcars (which I
 HN> did{grin}). The cables run in  special cable runs in the street below
 HN> the cable cars and they go and stop by  either clamping to the moving
 HN> cable or releasing from it to stop.  chat with you soon!

San Francisco actually has streetcars as well as cable cars.
Both are run by the Municipal Railway Company; more details
on sfmuni.com. One of the great pedants here, perhaps Greg
or Dirty Dave, once gave a disquisition on the distinctions
among cable cars, streetcars, trolley cars, and trams.

MMMMM-----Meal-Master - formatted by MMCONV  2.20b

     Title: CHOCOLATE MOUSSE LAYER CAKE
Categories: Cakes, Exotics
  Servings: 1

           ; CHOCOLATE CAKE
    125 g  Butter- unsalted
     75 g  Sugar- castor
      5    Eggs; separated
    200 g  Chocolate- dark; melted
           ; CHOCOLATE MOUSSE
    170 g  Chocolate- dark; melted
    170 ml Cream
      2    Egg whites
      2 tb Sugar- castor; 1 dstsp
           ; CHOCOLATE GANACHE
    280 g  Chocolate- dark
      2 tb Sugar- castor; 1 dstsp
    180 ml Cream
     15 g  Butter

Preheat oven to 160^C. Line a 30cm x 30cm baking tin with baking
paper. In a large mixing bowl, whisk together the butter & sugar
till light & creamy. Whisk in the egg yolks, then fold in the
melted chocolate. Whisk the egg whites till stiff. Gently fold
through the chocolate mix. Spread into baking tin & bake for
about 20 to 25 minutes. Allow to cool in the tin.

FOR THE MOUSSE: Allow melted chocolate to cool. Whip cream till
thick. Whisk egg whites till stiff. Working quickly, first fold
cream into chocolate, then fold in egg whites.

FOR THE GANACHE: Mix together the chocolate & sugar in a bowl.
Place cream into a small saucepan over medium heat & bring to
the boil. Pour hot cream over the chocolate to melt it. Add the
butter & stir to combine. Set aside to cool.

TO ASSEMBLE:
To make a log cake; line a rectangular 30cm x 8cm cake tin with
baking paper. Trim  chocolate cake edges. Cut cake into 3 pieces
about 80mm wide. Put one layer in the bottom of the prepared
cake tin. Top with half the mousse mixture. Place another piece
of cake on top of the mousse, then add the rest of the mousse
mixture. Finally, top with the last piece of cake. Cover &
refrigerate.

TO MAKE A ROUND CAKE: Alternately, line a round 15cm cake tin
with baking paper. Trace around the cake tin on the cake to give
you 3 circles. Cut the circles out & place one on the bottom of
the prepared cake tin. Top with half the mousse, place another
layer of cake, then the remaining mousse, & finally the last
layer of cake. Cover & refrigerate.

Turn the cake out onto a cooling rack that is sitting atop a
tray. Pour the warm ganache over the cake, using a palatte knife
to spread evenly over.

From: THE ADVERTISER, FOOD&WINE [21 SEPTEMBER 2005]
By: GENEVIVE HARRIS, NEDIZ FOOD CATERING, ADELAIDE
Typed by: KEVIN JCJD SYMONS, FEBRUARY 2006
MMMMM
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