Text 12764, 110 rader
Skriven 2007-03-08 09:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av LYNN SACERDOTE
Ärende: College and stuff 173
=============================
 LS> Peter's a long story. The shortened version tells that he started as a
 LS> carpool acquaintance, and over the summer became my closest friend.

Sounds cool. Friends come about in unexpected ways, as we all know.

 LS> And, that's pretty much all he is. He's like the older brother I never
 LS> had but always wanted...except at my IQ level.

Does that mean that you wanted a brother who was dumber than you?
[entirely possible]

 LS> I hope so. I go back on Thursday (Peter made the appointment) for the
 LS> test and the form completing. I'm also going to send in my registration
 LS> fee at that point, so I can get into the running this time around.

Well, you are probably there even as I type. Godspeed.

 ML> after all, you're tons more mature than your dad and his skeevy
 ML> friends).
 LS> But I think my dad and his skeevy friends are what keep me sane
 LS> sometimes. *smirk*

By contrast, no doubt.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Dobos Torte
 Categories: Cakes, Hungarian, Chocolate
      Yield: 8 slices

      5 lg Eggs (not jumbo)
      1 pn Salt
      1 tb Ice water
    1/2 c  Granulated sugar
    1/3 c  Granulated sugar
    1/2 c  Pastry flour
           Sweet (unsalted butter)**

MMMMM---------------------CHOCOLATE FILLING--------------------------
      2    Inches vanilla bean
    3/4 c  Confectioner's sugar
      6 oz Sweet butter (unsalted)**
      3 tb Strong black coffee-=OR=-
      3 ts Instant coffee-=mixed with=-
      3 tb Water; boiling
      1    Egg
      3 oz Semisweet chocloate (plain)

  NB ** The butter should be softened, in both cases.

  Preheat oven to 375 F. Separate the eggs, and whip the whites with the
  salt and the ice water until stiff. Add the egg yolks, one by one,
  beating for 1 minute after each addition. Add the larger quantity of
  sugar, spoon by spoon, whipping all the time (if using an electric
  beater, turn down to lowest speed). Add flour, little by little,
  making sure that it is completely blended into the egg mixture (cut
  and fold carefully IMH).
    Line a baking sheet 17" X 12" with non stick baking parchment and
  lightly spread it with softened butter. Pour the batter onto the
  baking sheet. Tap sides a few times to even it out. Bake in the
  preheated oven for 10-12 minutes, until golden brown.
    Cut the cake into 6 even pieces each 8 1/2 by 4 inches. Pull off the
  parchment. Cover the pieces with cloth or fresh paper while cooling in
  order to retain some of the moisture.
    Make the chocolate filling.
    Split the vanilla pod and scrape out the seeds into the sugar. Mix
  sugar with butter, prepared coffee and the whole egg. Beat into a
  creamy mixture. Soften the chocolate over hot water or in a low oven
  or microwave and mix into the filling. Cool 15 minutes in the
  refrigerator before using.
    Set aside the best of the 6 pieces of the pastry to use for the top
  of the cake. Spread a little sweet (unsalted) butter on a marble slab
  or formica topped table, and place the chosen cake layer upon it.
    Spread the chocolate filling on the other 5 layers. The filling
  layers should be about 1/8 inch thick. Put the layers together and
  frost the sides. Put the rest of the filling into a forcing (pastry)
  bag.
    Melt the smaller quantity of sugar in a heavy frying pan, stir it
  with a buttered spoon as it cooks over a very low heat. The sugar at
  first will look like dirty snow, then it will melt into a walnut
  coloured shiny liquid. Immediately remove it from the heat and spoon
  it directly from the frying pan onto the top cake layer on the marble
  slab. Score it to its intended portion sizes with the tip of a
  buttered knife, then cut it all the way through with the buttered
  knife. You must work fast because the caramel hardens in less than a
  minute. Be careful not to touch the caramel with your hands.
    When the caramel is cool, put the top layer on top of the filled
  layers. The shiny glaze is the crowning glory of the cake. Fit a
  number 6 tube to the pastry bag and pipe a decorative border of
  chocolate filling around the top edge of the torte.
    Cool the cake in the refrigerator until the filling is firm, 3-4
  hours.
    To serve, slice the cake with a knife dipped in hot water. Cake will
  keep in the refrigerator for as long as 10 days.

  Notes.
   This recipe is actually for a Dobos strip. To make a torte, bake 6
  or 7 layers in separate 9" round layer cake pans. If your oven is big
  enough, do them all at the same time, if not, do them in batches. To
  make a 9" torte, giving 16 slices, double the quantities given. For
  the record, the original torte made by Dobos was round.

  Recipe "The cuisine of Hungary" George Lang
  MMed IMH Georges' Home BBS 2:323/4.4

MMMMM

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