Text 24408, 84 rader
Skriven 2007-12-21 15:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: various 590
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 -> I don't do either well. The one thing that makes girls swoon is
 -> my violin playing sometimes, but then when they meet me I kind
 -> of make them unswoon, which is okay with me at my advanced age
 -> and condition. Genuflexion is extremely difficult for me.
 HN> I"m much more likely to make them
 HN> swoon in dismay as delight! (grin)

If you didn't come up with all those awful puns ... !

As for me, I can do both at the same time. The trick is to get the
chosen one to fall in the proper direction! (Carol, how does one
do that?)

 -> No, more about how he was expanding too fast and wasn't keeping
 -> tabs on the quality of the food in some of his ventures, most
 -> notably Etta's Seafood.
 HN> Ahhh, now we're at the heart of it! (grin)
 HN> I don't suppose most would take well to 
 HN> questioning of their business plan or the 
 HN> quality of their menus

Well, he reacted badly to some quite mild criticism, and
I said, eff 'im (possibly to his face). Neither he nor the
young lady was particularly impressed and I spent the rest
of the evening in the cellar lecturing about wine.

 -> I think that a first or second trip to Rover's might be
 -> plenty of fun, but as the menu changes glacially slowly,
 -> it isn't quite the thrill for me that it once was.
 HN> Well, it's not the place you just "decide" to go on a 
 HN> friday night and see what's "new" (grin).
 HN> Still, it's a place we'll probably go someday
 HN> if for no other reason than we haven't been 
 HN> there yet!

When you're feeling rich.

=

 HN> I've stayed at the Excalibur.....$39 may not be much of a bargain
 HN> there (grin)

It sure beat the Terribles, where I got a room for $29 split
with Benita (so $15 apiece). That place, though sort of amusing,
is appropriately named.

Title: Rich Custard - {Tocino De Cielo}
Categories: Dessert, Spanish
Yield: 8 Servings

2 1/4 c Sugar
3/4 c Water; plus
2 tb Water
1/4 Lemon - peel only
15 Egg yolks
1 whole Egg
1/2 c Sugar; for caramelizing

Heat 1/2 c sugar in a saucepan until it thickens and turn light brown.

Line a 10-inch ring mold with the caramel.

Heat 2 1/2 c sugar with water and lemon peel in a saucepan over
a slow fire. Simmer 30 min. Test frequently by dipping a tablespoon
in the syrup and holding it vertically over the pan. Wait for
the last drop: the syrup is done as soon as a thin, short thread
forms at the end of the last drop.

Remove from fire and let cool to room temperature. In a large bowl,
mix the yolks and the egg just enough to blend (do not beat).
Continuing to stir eggs, gradually pour in the cooled syrup. Strain
the mixture. Put the caramelized mold on top of a plate in a pan of
water which is hot but not boiling. (The purpose of the plate is to
keep the mold from touching the hot bottom surface.) Add water to
one-third the height of the mold. Pour in the custard, remove any
foam, cover as hermetically as possible, and cook over a slow fire
for about 1 hr. From time to time, remove lid to take off any foam
that has formed. Serve unmolded and slightly chilled.

Source: THE SPANISH COOKBOOK by Barbara Norman

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