Text 17088, 70 rader
Skriven 2007-06-22 11:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Whoa there! 710
=======================
 RH> I've been to Blois, but not Chenonceau.  

Never figured out why it lost that x - someone once
hypothesized some weird thing about protesting some
foreign power or something, but the historical data
show that the castle was originally (and is properly,
in my view, still) spelled with the x.

 -> my friend Cab was writing an opera about Mad King Ludwig, so
 -> I briefly became interested in the subject.
 RH> He was a fun one, because he was either crazy or crazy like a fox.  

If he was such a fox, why was he declared insane and had
his kingdom taken away from him? And why was he so smart
as to have been murdered along with his psychiatrist?

 ->  ->       Title: Peanut Brittle Bavarian Ring
 ->  RH> Is this serious, or just seriously demented?  
 -> A bit loony, but it might not taste too bad.
 RH> I can't imagine wasting good peanut brittle on what's essentially a
 RH> Jell-o ring!
 
One thing that people don't realize is that gelatin
desserts can be made to be pretty good - the secret
ingredients being cream, eggs, natural flavorings,
and the proper incorporation of air. If you boil a
good Bavarois down to brass tacks, of course you just
get Jell-O-like sludge, but the distinction is that
the Bavarois was at one time pleasing to the taste
and touch, and it's doubtful if one can say that of
Jell-O, which is formulated so that any doofus can
make the gelling work, plus with chemical flavors
and colors to catch the fancy of the prepubescent.
I made that sentence myself, so I could have the
pleasure of diagramming it in my head.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Joys of Jell-O
 Categories: Desserts, Salads
   Servings:  6

      1 pk (3 oz.) Jell-O (any fruit
           -flavor
    1/4 c  Sugar
      1 c  Boiling water
    3/4 c  Cold water or fruit juice
      1    Envelope Dream Whip Topping
           -or
      1 c  Wipping cream

  JOYS OF JELL-O

  BASIC BAVARIAN

  Versatile - use it plain, add fruit or cubed gelatin, or layer two flavors.
  **

  Dissolve jell-o and sugar in boiling water. Add cold water. Chill until
  slightly thickened. Then prepare the topping mix as directed on pkg. or
  whipped cream: stir 1 1/2 c. into gelatin until blended. Pour into a 1-qt.
  mold or bowl. Chill until firm, about 4 hours.

  From one of the head kooks at Rhinoceros Kitchen Violet

MMMMM

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