Text 5453, 192 rader
Skriven 2006-09-13 09:57:20 av Dave Drum (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: Re: eBay
================
On 09-13-06 DALE SHIPP Scribbled to DAVE DRUM about Re: eBay

DS> DD> Nope. My primary funding of PayPal purchases is my bank account.
DS> DD> And,  since PayPal is a bank (really) they can debit funds from
DS> DD> my account  nearly as readily as they can debit funds from an
DS> DD> account at their bank -  which is what your PayPal balance
DS> DD> really is - a bank account.

DS>   I am quite leary of allowing anyone access to my checking account.
DS>   I'm much more willing to allow them to make a Master Card charge.
DS>   In case of some goof up, I can always dispute that -- disputing a
DS>   direct transfer is more difficult.   In addition, my MC give me 1%
DS>   back on whatever I charge:-}}

I have used PayPal on that basis since it has been available to me. I 
have never had a problem. My bank has told me that they will treat 
fraudulent transfers the same as they would fraudulent credit/debit card 
charges. YMMV.

DS>   I did notice you bidding on Ebay today:-}}

Just helping out by breaking the ice. I did have a pretty good idea what 
the reserve is and did not approach that number.  Bv)=

DS>   Here is another old timer not heard from in a while.  Any comments
DS>   on this recipe?   My intuition would say to use masa or cornmeal
DS>   instead of cornstarch.  What say you?

My instinct says that I don't like the flavour of cornmeal or masa 
harina in my chilli. I'd use the corn flour or arrowroot for its stated 
purpose of thickening the gravy.

DS>MMMMM----- Recipe via Meal-Master (tm) v8.05
DS> 
DS>      Title: Simple Chili
DS> Categories: Soup
DS>      Yield: 4 servings
DS> 
DS>      3 lb Coarse ground chili meat
DS>      1 tb Onion salt
DS>      2 tb Garlic powder
DS>      3 tb Chili powder
DS>      2 tb Ground Cumin
DS>      3 tb Tabasco sauce
DS>     15 oz Can Tomato Sauce
DS>     15 oz Can Whole Tomatoes
DS>      7 oz Can Tomato Paste
DS>     15 oz Water
DS>           OPTIONAL -  -
DS>    1/2 tb Cornstarch, for thickening

DS>  From: Jeff Duke                       Date: 20 Jul 94

Looking the ingredients list over I'd say that should make a reasonable 
pot of red. If I were making it (and depending on the chilli powder 
used) I'd probably increase the chilli spice by 1 tablespoon, adding it 
to the meat as it is being browned. And I'd substitute Cholula or 
Trappey's for the Tabasco - as I do not care for the fermented whang of 
Tabasco. And, lastly, I'd probably use a small can of chicken or beef 
broth in place of the 15 oz of water - for the richer flavour it gives.

But, then I'd have a different recipe. Wouldn't I?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lime and Lemon Roll
 Categories: Citrus, Desserts, Cakes
      Yield: 6 Servings
 
MMMMM-----------------------SPONGE-ROLL------------------------------
      6 tb Butter (softened)
    3/4 c  (82.5 g) Sugar
      3 lg Eggs
    3/4 c  (170 g) All Purpose Flour;
           -(Sifted)
           Grated rind of half a lime
           -and lemon
           A little confectioners sugar
           -for dusting the parchment
           -paper.
  
MMMMM-------------------LIME AND LEMON CURD--------------------------
           Juice of 2 limes & 2 lemons
           Fine grated rind of 1 lime
           -and 1 lemon
      4 lg Eggs
    3/4 c  Sugar (golden is best)
    1/4 lb Butter (softened)
        
MMMMM-------------------MARSCARPONE CREAM----------------------------
    250 g  Tub Marscarpone (chilled)
    200 g  Tub fromage frais (chilled)
           -substitute w/cream cheese
           -if fromage frais not
           -available
      1 tb (level) sugar
  
  LIME & LEMON CURD
  
  First make the lime and lemon curd; this needs to be cold so make
  ahead of time.
  
  Place a heatproof bowl over a gently simmering pan of water; making
  sure the bowl doesn't touch the water.

  Put the sugar, eggs, lime and lemon juice and rind in the bowl and
  whisk together.

  Add the butter piece by piece.

  Cook for about 15 minutes; give the mixture a good whisk from time
  to time.

  Cook until thickened and smooth.

  Remove from the pan and once cooled place in the fridge to cool
  completely.

  While the curd in cooling make the sponge.

  First prepare your jellyroll tin.

  Lightly grease the tin then line with parchment paper.
  
  SPONGE
  
  Preheat your oven to 400 deg F./ 375 deg F. fan oven

  Put all the ingredients into a mixing bowl and whisk (hand mixer will
  do fine)

  Mix for about 1 minute, and then add just under 2 tb of hot water.
  Whisk briefly

  Add the mixture to the pan and smooth it out

  Place the tray in the oven and bake for about 8-10 mins.

  Don't open the oven door before 8 mins or your sponge might sink. The
  sponge should be springy in the centre when pressed lightly with your
  little finger.
  
  Remove the sponge and let it cool for 4 mins in the tin

  While the sponge is cooling lay a sheet of parchment paper on a flat
  working surface, the sheet should be longer than the pan. Dust the
  paper with the confectioners sugar.

  Take the sponge and carefully turn it out onto the parchment paper,
  carefully removing the lining paper. Cover the sponge with a damp tea
  towel and leave for about 4 mins

  Now comes the rolling. Fold the shorter edge over the sponge and
  gently begin rolling up, if the sponge cracks don't panic! The
  parchment paper should end up within the sponge. When you want to
  assemble the Sponge Roll, unroll the sponge.

  Whisk the Marscarpone cheese, fromage frais (or cream cheese), and
  sugar together until soft Spread about 2/3 of this over the sponge
  and then spread about 2/3 of the lime and lemon curd on top. Roll up
  the sponge loosely and carefully.

  If you aren't using the sponge roll immediately, wrap in the parchment
  paper and refrigerate. Remove about 1/2 hour before serving.

  Mix the 1/3 of the Marscarpone mixture and lime and lemon curd
  together Serve each slice dusted with more confectioner sugar, and a
  side portion of the above mixture.
  
  Recipe by: Ann Chamberlain
  
  MM Format by Dave Drum - 07 December 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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