Text 1277, 115 rader
Skriven 2006-05-10 05:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: uncle 650
=================
 RH> Sounds like typical mild college fun.

I think I wasn't too dangerous in college, and most of my
friends likewise. There was the kid who kept a pistol in his
room, for which he was warned, and who beat up his girlfriend,
for which he was suspended. We actually got along okay, despite
his dangerous and annoying predilections. He became, I hate to
say it, a career officer, I think infantry.

 ML> a couple of the ringleaders (stars of the university theatrical
 ML> productions) decided to invade the wine cellar of the restaurant
 ML> we were partying in and steal some wine. After that I wasn't so
 RH> Not so good; I hope they got properly chastised for it.

Nope. But we didn't have parties at that restaurant any more.
In keeping with the above story - the violent kid becoming
career military - I will add that the top ringleader ended up
an attorney.

I did have some more benign friends; they're generally
not worth writing about, though one of them just retired
as deputy chairman of the Fed; bright kid, nice, and
totally honest.

 ML> describing, who went out in search of giant milkshakes (or frappes)
 ML> (which are worse for me than booze) instead.
 RH> Even I'd have a major case of lactose intolerance with that--but
 RH> probably easier to deal with than a hangover. (G)

Generally haven't hung around with those who drink so
much that they get hangovers. There were dangerous
moments, when I was doing long runs in the theater
pit, but on the whole my friends are of moderately
moderate habits.

 RH> I'm trying to use up all that's in the freezer in the next
 RH> couple of months.

You could give Carol lessons in using up stuff in the freezer!

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Swiss Chocolate Sandwich Cookies
 Categories: Live!, Cookies, Chocolate
      Yield: 18 Servings

MMMMM-------------------CHOCOLATE COOKIE DOUGH------------------------
     12 tb (1 1/2 sticks) unsalted
           Butter, softened
      4 oz Semisweet chocolate, melted
           And cooled
  1 3/4 c  All-purpose flour

MMMMM----------------------GANACHE FILLING---------------------------
    1/3 c  Heavy whipping cream
      1 tb Unsalted butter
      1 tb Light corn syrup
      2 oz Bittersweet chocolate, cut
           Into 1/4-inch pieces

MMMMM-------------------------FINISHING------------------------------
           Confectioners' sugar

  Recipe Courtesy of Nick Malgieri

  You will need 2 cookie sheets or jelly-roll pans lined with parchment
  or foil

  To make the dough, beat the butter by hand in a medium bowl just
  until it is evenly softened. Quickly beat in the melted chocolate,
  then the flour. Continue to mix until the dough is smooth.

  Scrape the dough out onto a piece of plastic wrap and press it into a
  rectangle about 1/2-inch thick. Wrap and chill the dough until it is
  firm -- about an hour.

  While the dough is chilling, make the filling. Combine the cream,
  butter and corn syrup in a saucepan and bring to a boil over low
  heat. Remove from heat and add both chocolates. Shake the pan gently
  to submerge chocolate in the hot liquid. Let stand 5 minutes, then
  whisk smooth and scrape filling into a bowl. Let stand at room
  temperature or in the refrigerator until of spreading consistency.

  To bake the cookie bases, set racks in the upper and lower thirds of
  the oven and preheat to 350 degrees.

  If the dough is very hard, pound it gently with the rolling pin to
  soften it so that it rolls out more easily. Divide dough in half and,
  on a floured surface, roll one half about 1/16-inch thick. Use a
  fluted, round 2-inch cutter to cut the dough into cookies. Place them
  on prepared pans as they are cut, leaving about an inch between the
  cookies. Repeat with the remaining dough. Save all the scraps. Reroll
  the scraps and cut more cookies.

  Bake the cookies 12 to 15 minutes, until they are firm and slightly
  colored. Cool the cookies in the pans on racks.

  When cookies and filling have cooled, arrange half the cookies, flat
  side up. Place a dab of filling on them and cover with the remaining
  cookies, flat sides together. Dust cookies very lightly with
  confectioners' sugar before serving.

  Yield: about 18 sandwich cookies

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW CL#9220

  Format by Dave Drum - 25 January 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM


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