Text 2352, 103 rader
Skriven 2006-06-20 22:15:00 av DAVE DRUM (1:10/345)
     Kommentar till en text av DAVE SACERDOTE
Ärende: PESTS
=============
On 06-16-06 DAVE SACERDOTE Scribbled to JOAN MACDIARMID about PESTS   

DS> males. Determining the sex of very young mice may be difficult 
DS> for the beginner, and it is often helpful to compare a number 
DS> of littermates."

DS>I wonder how much of a market there would be for a device to do
DS>the measuring?  Something with standard graduations, so it would
DS>be a simple matter to quickly measure and release the squirmy li'l
DS>critters?

DS>It would need a catchy name.  "Taintometer" maybe.

To quote McFord - "Now, that's funny"

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Swirl Babka
 Categories: Russian, Breads, Desserts
      Yield: 10 servings
 
MMMMM---------------------------DOUGH--------------------------------
    1/3 c  Milk
      1 pk Active dry yeast
    1/2 c  Sugar
      1 c  Unsalted butter
      4 lg Egg yolks (reserve 2 whites
           -for meringue)
      4 c  Sifted all-purpose flour
        ds Salt

MMMMM---------------------CHOCOLATE FILLING--------------------------
      2 oz Good-quality bittersweet
           -chocolate
    1/4 c  Sugar
    1/4 c  Butter
    1/4 c  Milk
      1 ts Vanilla

MMMMM--------------------------MERINGUE-------------------------------
      2    Egg whites
    1/4 c  Sugar
 
  How are you doing? The spring has come here but the work makes at
  least my life a real misery. I can't say about other nations, but I
  think, Russian people is very responsible and this responsibility,
  that flows in my veins, causes me a lot of troubles ;-)
  
  Heat the milk to lukewarm and add the yeast with 1 teaspoon of the
  sugar. Stir until blended. Let sit 10 minutes or until the yeast
  starts to bubble.
  
  Cut the butter into small bits. Place in a food processor or mixer
  and add the egg yolks and yeast mixture, blending well. Gradually add
  the flour, salt and remaining sugar, beating into a soft dough. Cover
  and leave in the refrigerator for 6 hours or overnight.
  
  In the morning remove the dough from the refrigerator and leave at
  room temperature for 45 minutes.
  
  To make the chocolate filling, melt the chocolate over a double
  boiler. Add the sugar, butter and milk. Heat in the double boiler
  about 15 minutes, stirring occasionally, until thickened. Add the
  vanilla and cool.
  
  To make the meringue, bring the egg whites to room temperature and
  beat them with the sugar to make a stiff, but not dry, meringue.
  
  Divide the dough in half. Sprinkle with flour. Knead the dough
  briefly and roll out into a rectangle about 1/8-inch thick. Spread
  with half the chocolate and then half the meringue. Roll up like a
  jellyroll and place in half of a greased tube pan. Repeat the process
  with the remaining dough, chocolate and meringue, fitting it into the
  other half of the pan. Pinch the ends together to form a circle.
  Don't worry if some of the filling oozes out.
  
  Cover with a towel and let rise 1 hour.
  
  Bake 35-45 minutes in a preheated 350-degree oven. Cool about 30
  minutes in the pan, remove and serve.
  
  Bon Appetit! Olga.
  
  Source: recipes@ruscuisine.com
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
I would rather be exposed to the inconveniences attending 
too much liberty than to those attending too small a degree 
of it. T Jefferson

... Programming is like sex: one mistake and you have to support it for life.

LABOR UNIONS - The folks who brought you weekends!!!
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