Text 24103, 87 rader
Skriven 2007-12-14 14:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: WINE CHOICES? 558
=========================
 HN> I spent several years perfecting being falling-down
 HN> stinkfaced blotto and grew to dislike that condition
 HN> once I discovered what hangover's were!  Since that 
 HN> time I have not been blotto once! Even mildly tipsy is
 HN> a rare occaision for me. 

As I'm a professional musician, mildly tipsy is an
every-weekend occurrence, though drunkenness is rare.

 -> I don't think I met you all until the following year, but
 -> I could be wrong. What year was Arsenic and Old Lace?
 HN> Hmm, she graduated in 99, so I am thinking
 HN> autumn of either 96 or 97....but I'm fuzzy on 
 HN> the dates! 

'97 then, most likely, but I'm mighty fuzzy about back then,
too, and I didn't start logging my boarding passes until
'98.

 HN> Back in the dim recesses of time! 
 HN> I think you and Benita came out Autumn of 96 
 HN> for a dinner at Rovers! We had Porter's bbq off

That wouldn't have been my first time at Rover's, then,
because that was '95 or so.

 HN> the old original location on Portland Ave.
 HN> I think! 

That's very likely. The original Porter's wasn't
so hot, but then of course we were getting the
end-of-the-day leftovers. Da Man sauce was kind
of interesting, though.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: White Chocolate-Coffee Truffles
 Categories: Candies, Christmas
      Yield: 6 servings

    3/4 c  Whipping cream
      1 tb Instant espresso or coffee
           -powder
     14 oz White chocolate, very finely
           -chopped
      2 tb Kahlua
           Dipping chocolate:
      1 lb White chocolate, very finely
           -chopped
      2 ts Vegetable oil
      3 tb Chocolate-covered coffee
           -beans, very finely chopped

  1. To make the truffles: In a medium saucepan, bring the cream and
  espresso powder to a boil.  pour over the chocolate and whisk until
  completely melted.  whisk in the Kahlua. Refrigerate until completely
  chilled and firm.

  2. With a tsp, place pieces of the chocolate onto a foil-lined baking
  sheet.  Refrigerate to firm; roll into balls and refrigerate again for
  about 30 minutes.

  3. To prepare the dipping chocolate: In the top of a double boiler
  set over hot water, place the chocolate and oil. stir until almost
  melted. Remove the top of the double boiler from the heat and stir
  until the chocolate has completely melted.  continue to stir until
  the chocolate has cooled and reaches a temperature of 90 degrees.

  4. Prepare 2 baking sheets by lining with aluminum foil.  Dip each
  candy center in the melted chocolate, shake off the excess and place
  on the baking sheet.  When you have dipped a row of candies, top each
  with a little of the chocolate- covered coffee bean.  Before each
  dipping, stir the chocolate vigorously with your fingers.  If the
  centers become too soft, chill for about 30 minutes.

  5. Let the candies set for about 2 hours before storing in
  refrigeration. If the centers start to come through the bottoms of
  the chocolates, as often happens with soft mixtures, dip the bottoms
  again in melted and cooled chocolate.

  Source:  Seattle Times Kitchen

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)