Text 18113, 137 rader
Skriven 2007-07-22 21:12:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: getting east
====================
On 07-21-07 MICHAEL LOO Scribbled to DAVE DRUM about getting east 857

ML> DD> 50 seats is not really "tiny" in my book. Beats a Stearman
ML>biplane.

ML>You get in one of those and you'll think it tiny. I've had
ML>near-panic attacks in only a limited number of aircraft -
ML>the J-31 with 19 seats, the CRJ with 50, and a Cessna with
ML>6 or 8. I won't fly in a J-31 any more; the Cessna problem
ML>is solved if I sit co-pilot (it's just a seat; one seldom
ML>has to do anything); but the CRJ remains a bugaboo. I don't
ML>give a fig about flying in other smallish aircraft, such as
ML>Beech 1900s (also 19 seats), J-41s (29 seats), ERJs (50 and
ML>up), and EMB-120s (29 I think) - so it's not a size thing
ML>exactly. It's not even a restroom thing, as the 1900 doesn't
ML>have one and the CRJ does.

We'll see how it works out. I am pretty flexible as to what I will ride 
in.

ML>Today we go out in a CRJ to Fayetteville, but at least Carol
ML>is with me.

We'll see how it works out.

ML> DD> But,  as it is a direct flight there is little opportunity for
ML> DD> checked baggage  to go astray.

ML>Direct doesn't mean direct. What you mean is a "nonstop" flight.
ML>Direct is a fiction: For example, United 895 is a "direct" flight
ML>from Atlanta to Singapore. Here's what it really does.

I meant direct from SPI to IAD with no (hopefully) stops along the way.

ML> DD> Don't own a laptop.

ML>Want one? I have the old Thinkpad, and if one replaced the
ML>hard disk, it probably would work okay.

I betcha I could manage to get a 2.5" HD and schlepp it in there. I'll 
take it if you're serious.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry Meringue Cake
 Categories: Cakes, Desserts, Dairy, Citrus
      Yield: 8 servings
 
MMMMM--------------------------BERRIES-------------------------------
      1 c  Sliced strawberries
      2 tb Brown sugar
      1 ts Fine grated orange zest

MMMMM----------------------------CAKE---------------------------------
      1 c  Cake flour; sifted
    3/4 ts Baking powder
    1/4 ts Salt
    1/2 c  Plus 2 tablespoons unsalted
           -butter; room temp
    2/3 c  Granulated sugar
      2 lg Eggs, at room temperature
      1 ts Vanilla

MMMMM--------------------------MERINGUE-------------------------------
      2 lg Egg whites
    1/4 ts Cream of tartar
    1/3 c  Granulated sugar
 
  This cake from Flo Braker looks sophisticated, but it's a simple
  dessert guaranteed to please any strawberry lover. It features an
  element of surprise: An easy meringue frosting shrouds a sliced
  strawberry topping.
  
  Adjust rack in lower third of oven; preheat oven to 350 degrees.
  Grease and flour a 9 x 1 1/2-inch layer cake pan.
  
  Mix together the berries, brown sugar and orange zest. Set aside for
  at least 20 minutes, stirring occasionally. (May be done up to 1 day
  ahead; cover and refrigerate.)
  
  The cake: Sift together the flour, baking powder and salt. Using an
  electric mixer, cream the butter until smooth. Add the sugar and beat
  until very light and fluffy white. Add the eggs, 1 at a time, beating
  well after each addition. Add the vanilla. Stir in the dry
  ingredients. Spoon the batter into the prepared pan.
  
  Bake for 25 to 30 minutes, or until a toothpick inserted into center
  of cake comes out clean. Remove to a wire rack to cool for 10
  minutes, then unmold onto another rack. Invert the cake again and let
  it cool completely. (May be baked up to 1 day ahead; when cool, wrap
  securely in plastic wrap.)
  
  Set the cake on a cardboard round (or use the removable metal bottom
  of a springform pan). Preheat oven to 400 degrees.
  
  The meringue: Using an electric mixer (preferably with a whisk
  attachment), beat the egg whites with cream of tartar on medium speed
  until whites form soft peaks. Add the sugar in a steady stream, 1
  tablespoon at a time. Beat until stiff but not dry, glossy white peaks
  form.
  
  To assemble: In order to keep the strawberries in place, spread some
  meringue around the top edge of the cake to form a border. Spoon
  sliced berries with some of their juices inside this circle of
  meringue; distribute them evenly to the border. Spread the remaining
  meringue over the cake, covering strawberries as well as sides of
  cake.
  
  Transfer the cake to a baking sheet and bake for about 8 minutes, or
  until the meringue is golden. Let cool to room temperature before
  serving.
  
  Serves 8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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