Text 17952, 101 rader
Skriven 2007-07-13 11:09:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: Ice trucks
======================
On 07-12-07 BURTON FORD Scribbled to DAVE DRUM about Re: Ice trucks

BF>Hi James             7/12/07 8:40 PM

BF>SD> "Ice Truck Drivers" on the History Channel
BF>BF> I just read that the show drew 3.4 Million viewers, a History
BF>BF> Channel record.
BF>BF>It's a series.... I've seen two shows so far.   The only part of
BF>BF>Yellowknife it's shown so far is the truck depot.   8-(

BF>jw-> As with most History Channel things it will be repeated until
BF>jw-> the  electrons flee the substrate on the video tape.

BF>[shrug]  What the heck, that's good..... I know I'll never see all
BF>the installments in a row.

BF>It fascinates me that your comfortable existence depends on great
BF>big, heavy trucks crossing miles of ice.  Like something out of a
BF>Heinlein Sci-Fi writing.

Gotcher headers confoozled, did ya?

But, yeah - you are right. Like something out of Heinlein's "Friday" or 
"Moon Is A Harsh Mistress" maybe, even, "Farmer In The Sky".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Chiffon Pie
 Categories: Pies, Squash, Desserts
      Yield: 6 servings
 
      2 tb Fresh orange juice
      2 tb Cold water
      1 tb Unflavored gelatin
      1 c  Brown sugar
      2 c  Pumpkin puree; fresh or
           - canned
      1 ts Cinnamon
    1/4 ts Ground ginger
    1/4 ts Ground cloves
      3    Egg yolks
    1/4 ts Salt
      2 ts Fine grated orange zest
      3    Egg whites
      2 tb Sugar
      1 c  Heavy cream
      9    Inch baked pie shell *
 
  From Chronicle columnist Flo Braker.
  
  At least 4 hours before you plan to serve the dessert, combine the
  orange juice and water in a small dish. Sprinkle the gelatin over the
  surface and set aside for 5 minutes to soften.
  
  Combine the brown sugar, pumpkin puree, spices, egg yolks and salt in
  a saucepan. Cook over medium heat until thickened, stirring
  constantly. Remove from heat and stir in the softened gelatin until
  it dissolves. Stir in the orange zest and pour the mixture into a
  large bowl. Refrigerate until the mixture becomes cool and syrupy,
  about 30 minutes.
  
  Beat the egg whites until soft peaks form, then add the sugar and beat
  until slightly stiffer peaks form. Whip the cream just until soft
  peaks form.
  
  Fold the egg whites into the pumpkin mixture, then fold in half of the
  whipped cream. Pour the filling into the pie crust. Spoon dabs of the
  remaining whipped cream on top. Run the blade of a kitchen knife
  around the filling to swirl the two mixtures together. Refrigerate
  for about 3 hours, or until set.
  
  Serves 6 to 8
  
  * Note: You may use a gingersnap or graham cracker crumb crust instead
  of pie pastry: Combine 1 3/4 cups crumbs with 2 tablespoons sugar and
  3 tablespoons melted butter. Pat into a 9-inch pie pan, and bake in a
  preheated 325-degree oven for 10 minutes. Cool before filling.
  
  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
 
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