Text 17587, 108 rader
Skriven 2007-07-02 18:35:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: RICE COOKERS 747 70701
==============================
On 07-01-07 GLEN JAMIESON Scribbled to MICHAEL LOO about RICE COOKERS 

GJ> ML> There's more demand for that water than water; and what
GJ> ML> you see pooled in mirrorlike ponds as you cruise 7 miles above
GJ> ML> is largely quite brackish and/or quite remote.

GJ>It is still water.  Here we think nothing of piping the stuff
GJ>hundreds of kilometres, or tunnelling through mountains to bring
GJ>rivers out the other side.

I don't think much of it myself    Bv)=

I have lived in the Lost Angeleeze basin (and in Lost Angeleeze its own 
self) and I can certainly attest that there are very valid reasons that 
Arrowhead water company makes a young fortune off of bottled water for 
drinking and making coffee/tea.

And much the the water for LA comes from the Kern river - which I have 
drunk at its source and it ain't bad ... until the Water District mixes 
it with the stuff from the Colorado and elsewhere.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Daffodil Cake
 Categories: Cakes, Desserts, Fruit
      Yield: 10 servings
 
MMMMM----------------------------CAKE---------------------------------
      1 c  Unsifted cake flour
    1/8 ts Salt
    3/4 c  Sugar
      1 ts Vanilla
      7    Egg yolks; lightly beaten
     10    Egg whites
      1 ts Cream of tartar

MMMMM-----------------------ACCOMPANIMENTS----------------------------
      3 tb Sugar
      2 pt Strawberries; cleaned,
           -hulled and sliced
      1 c  Heavy cream; lightly
           -whipped
           -=WITH=-
      1 ts Vanilla
 
  This cake, which is a first cousin to angel food and sponge cake,
  imparts a sunny element to the table — just as its namesake flower
  does. This light, airy and tender cake is an ideal complement to the
  fruits of the season, be it strawberries, sliced mangoes or apricots,
  or pitted cherries. From Flo Braker.
  
  Position rack in lower third of oven; preheat oven to 350 degrees.
  Have a dry, ungreased 9-inch tube pan with a removable bottom nearby.
  Have a long-necked bottle ready for inverting the pan onto when the
  baking is finished.
  
  Sift together the flour, salt and 1/4 cup of the sugar.
  
  Add the vanilla to the egg yolks; whisk just to combine.
  
  Using an electric mixer, preferably with a whisk attachment, whisk the
  egg whites on medium-low speed until small bubbles appear and they are
  frothy. Stop the mixer; add the cream of tartar. Whisk on medium speed
  until soft peaks form, about 1 minute. Add the remaining 1/2 cup sugar
  in a steady stream. Continue to whisk until thicker, glossy white, but
  not dry peaks form, about 1 1/2 to 2 minutes.
  
  Gently fold half of the meringue into the yolks. Fold half of the
  flour mixture into the yolks and half into the remaining meringue.
  Spoon dollops of egg white and egg yolk mixtures alternately into the
  pan, giving a polka-dot effect.
  
  Bake for about 45 minutes, or until a toothpick inserted in the center
  of the cake comes out clean. Remove the pan from the oven and invert
  it over the neck of the bottle. Let cool for about 2 hours before
  removing the cake from the pan.
  
  To prepare the fruit: Sprinkle the sugar over the strawberries and
  toss to coat; set aside for at least 1 hour.
  
  To serve: Cut the cake with a serrated knife; serve with the berries,
  some of the juices and a dollop of whipped cream.
  
  Serves 12
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... If you want good food, cook it yourself. - Traditional Chinese Proverb

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