Text 3301, 92 rader
Skriven 2006-07-12 22:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: noggin 973
==================
 RH> My drug tolerances seem to be the opposite of yours - feed me all the
 RH> stimulants you want and nothing much happens.  Feed me downers and
 RH> wake me up next Tuesday.

Does this mean that you're naturally high (so that nothing
they can feed you will change that) or naturally low (so
that any excuse to sleep is taken)?

 RH> Kosher food often doesn't use much garlic, for whatever reason. 
 RH> Onions are far more traditional.

Maybe cheaper and/or more abundant? It does seem that garlic
appears mostly in preserved foods, such as pickles and sausages,
where perhaps the presence of a small amount of flavoring has
maximal effect.

 -> rooting about in the fridge and I found these 3 old Chinese
 -> takeout containers full of stuff - one was hollow greens in
 -> garlic, one was dry-sauteed green beans, and the third was
 -> unidentifiable - my father said to my brother, you ordered
 RH> It didn't go down the garbage disposal?  If it's old enough that it's
 RH> unidentified, out it goes!

Not in that household. See previous post in this packet.

 RH> Pork liver ... was it any good?
 
Pretty decent, but then I'm used to pork liver.

 -=> Ruth Hanschka said to Carol Shenkenberger <=-

 RH> It must have been pretty bad.  I tried cooking a chicken with apple
 RH> juice as the liquid in the pan once (vertical roaster experiment) ...
 RH> not doing that again.  

Why not? If you kept an eye on the caramelization and added
water periodically, you might end up with something nice.

 -> RH> Apricots have "stone"  seeds like peaches, and the kernels are
 RH> edible
 -> RH> you roast them.  People have been known to sub them for almonds.
 -> Humm!  I thought them poison?  Maybe have to be cooked first then they
 RH> are ok.
 RH> I'd imagine that the cyanide doesn't cook out, but I've never heard of
 RH> anyone being poisoned by an apricot pit!
 
Apple seeds, yes, in quantity. I don't see why apricot pits
should be different. Anyhow, cyanide is heat unstable, so
roasting should take care of the problem.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Black Pie Torta Nera
Categories: Italian, chocolate
  Servings: 8

     10 TB butter
      1 c  bitter almonds
      5    eggs
      1 c  sugar
    1/3 c  powdered coffee
           grated peel of 1 lemon
      1 c  Sambuca liqueur
      2 c  flour
           salt
    1/2 c  bitter chocolate in powder.

Remove the butter from the refrigerator at least 2 hours before
beginning the preparation. Plunge the almonds in boiling water, drain
and toast them for a few minutes in a moderate oven, then reduce them to
a power in a blender. Beat 4 egg yolks in a bowl (set aside the whites),
along with 2/3 cup of sugar. When the sugar and yolks are well blended,
beat in the powdered almonds, coffee, lemon peel and Sambuca. Beat the
egg whites until they are stiff and fold them into the mixture.

Preheat the oven to 3750 F. Prepare a dough by working the remaining
butter into the flour, along with 1/3 cup of sugar, 1 egg and a pinch of
salt. Butter a pie pan and line it with the dough, making sure that it
overlaps the rim. Grate the chocolate over the pie dough, then pour in
the mixture. Fold the dough back over the filling to make a border. Bake
the pie in a 3750 F. oven for 40 minutes. Remove from the oven and let
the pie cool before serving it

Source: http://www.milioni.com/ricingl/dati/315.htm

From: Yikes_edoc

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