Text 13718, 92 rader
Skriven 2007-04-03 23:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: STUFF 314
=================
 >GJ> But if those same grape-growers/wine makers also produced
 >GJ> non-alcoholic wine or grape juice, would consumption of that be
 >GJ> considered just as immoral?  (Casting eyes around the group...)
 > I'd imagine the answer would be yes. I try not to buy Nabisco
 GJ> Jim's "dry" relatives would doubtless agree with you.

I do not mind people whose economic actions are influenced by
their moral views, even when their moral views are completely
different from or even opposite to mine. It's when they start
to try to impinge on my freedoms that I balk.

 > products ever since that concern merged with the R. J. Reynolds
 > tobacco company. Of course, it is very difficult to get anything
 > untainted by that kind of drug money nowadays.    
 GJ> Sadly, so very true.  There is even a connection from Philip Morris to
 GJ> (choke!) Vegemite!

"Just say 'no.'"

 >GJ> What about topical application of alcohols produced by beverage
 >GJ> distilleries? 
 > Don't be a sophist! The answer to that would be "most certainly yes,
 > and don't forget it, me lad."
 GJ> But, but.... some of these alcohols are not of beverage quality, or
 GJ> not even ethyl alcohol.  Eg fuel ethanol, or even Isopropyl alcohol.

So? You refuse roast leg of insurance salesman from your
local cannibal chief but gladly buy a back-scratcher made
from his toenails?

 GJ> Remembering a former work associate from Europe who wooed an
 GJ> Anglo-Australian, who thought he was most romantic when he  called her,
 GJ> "Meine kleine Fleder-maus" - until she learnt it meant "bat".

Can't trust those Continentals, but we need to know the
Rest of the Story.

Mango cake with Italian buttercream frosting
cat: dessert
yield: 1

3/4 lb sweet butter, room temp
1 c sugar
6 egg yolks
1 1/2 Tb vanilla extract
1/2 ts lemon extract
3 c cake flour
1 Tb baking powder
1 ts salt
3/4 c milk
8 egg whites
3/4 c additional sugar
1 1/4 c mango puree
h - Italian buttercream frosting
1 1/2 c sugar
1/4 c water
8 egg whites
1/3 c additional sugar
1 1/2 lb sweet butter, room temp
1 Tb vanilla extract

For the cake. Cream butter and sugar until fluffy
and white. Mix in egg yolks and extracts.

Sift flour, baking powder, and salt. Mix with creamed
mixture, alternating with milk. Mix to a smooth batter.

Whip egg whites to medium peaks; add 3/4 c sugar and
whip 5 min to stabilize. Fold half into batter; then
fold in mango puree and the remaining egg whites just
until incorporated. Divide among 3 x 10" cake pans
with parchment circles on the bottom (or just butter
and flour them). Bake at 325F for 25 min or until
cakes test done.

For the frosting. Whip egg whites on medium-high.
When whites reach soft peaks, whip in remaining sugar.

Combine sugar and water and bring to the boil; cook
to 240F, soft ball stage. Remove from heat and let
bubbling subside. Pour in a steady stream into whites.
Whip 10 min or until bowl is cool to the touch. Add
butter in pieces and whip until light and fluffy.

Frost cakes (and, I presume, stack them). 

Joy Spence, master blender, Appleton Estate


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