Text 5454, 118 rader
Skriven 2006-09-13 10:43:20 av Dave Drum (1:18/200)
Ärende: Strange Visitors From Ano
=================================
AAAAARRRRGGGGHHHH!!! Somehow this got posted in private mail on Sean's 
BBS. Luckily I caught it in time.

Got visitors from the 49th state last night. 

Bill and Connie Swisher are visiting from Anchorage as they wend their 
way towards Maine and a trip down the eastern seaboard winding up in 
Florida.

No culinary adventures to report as we spent the evening beating our 
gums about a variety of topics and getting me approved by the owner of 
the RV, P.I.T.A. the queen of all she surveys (cat). Apparently I passed 
muster.

While we were chattering away their friends Ron and (I didn't catch the 
name) from Anchorage pulled into the next slot in the campground - 
having left Alaska a full week after Bill and Connie. 

I learned that our (currently) U$2.27/gal gasoline is quite reasonable 
following their experience of C$1.27/litre gasoline in Alberta. Even in 
Canuckian money that is pricey. Especially with the dwindling difference 
in the exchange rate.

Took a jug of Gallo Estate Merlot with (not all Gallo is dreck) but Bill 
told me that he and Connie drink wine just to be polite - so I chucked 
it back into the truck and brought it home.

Really neat to get to meet folks you have only known via the computer. 
But, then, most of you already knew that. Especially those who have been 
to a picnic.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Souffle Cake W-Orange Caramel Sauce
 Categories: Five, Cakes, Chocolate, Citrus
      Yield: 8 servings
 
      1 c  Unsalted butter; in pieces
      9 oz Fine-quality bittersweet
           -chocolate (not
           -unsweetened); chopped
      6 lg Eggs; separated
    2/3 c  Plus 1/2 cup superfine
           -granulated sugar
      3    Navel or Valencia oranges
 
  Make cake: Put a small roasting pan filled halfway with hot water in
  bottom third of oven (to provide moisture during baking), then preheat
  oven to 325°F. Butter a 10-inch springform pan and line bottom with a
  round of parchment or wax paper. Butter paper.
  
  Melt butter and chocolate together in a heavy saucepan over low heat,
  stirring, then remove from heat. Beat together yolks, 1/3 cup sugar,
  and 1/2 teaspoon salt in a large bowl with an electric mixer until
  thick and pale, and ribbons form when beater is lifted, about 6
  minutes. Beat whites at medium speed with cleaned beaters in another
  large bowl until they just hold soft peaks. Gradually add 1/3 cup
  sugar, beating until whites just hold stiff peaks. Stir warm
  chocolate mixture into yolk mixture until combined well. Stir one
  fourth of egg whites into chocolate mixture to lighten, then fold in
  remaining egg whites gently but thoroughly.
  
  Pour batter into springform pan and bake in middle of oven (do not
  place springform pan in pan of hot water) until a tester inserted in
  center comes out with crumbs adhering, about 1 hour (a crust will
  form and crack on top of cake as it bakes). Transfer to a rack and
  cool 10 minutes (cake will "deflate" as it cools). Run a thin knife
  carefully around edge of cake, then remove side of pan. Cool cake on
  bottom of pan 30 minutes, then invert onto another rack or plate.
  Remove bottom of pan, then carefully peel off parchment. Invert cake
  onto a serving plate.
  
  Make sauce while cake bakes: Remove zest from 2 oranges and trim any
  white pith from zest. Cut zest into enough very thin strips to measure
  1/4 cup. Squeeze juice from 3 oranges and strain through a fine sieve.
  Measure out 1 cup juice.
  
  Cook remaining 1/2 cup sugar in a dry heavy saucepan over moderate
  heat, undisturbed, until it begins to melt. Continue to cook, stirring
  occasionally with a fork, until sugar is melted into a deep golden
  caramel. Add zest and cook, stirring, until fragrant, about 15
  seconds. Tilt pan and carefully pour in juice (caramel will harden
  and steam vigorously). Cook over moderately low heat, stirring, until
  caramel is dissolved, then cool sauce.
  
  Serve cake with orange sauce.
  
  Cooks' note:
  
  ~ We recommend making this cake 1 day ahead to allow flavors to
  develop. Keep chilled, covered with plastic wrap. Bring to room
  temperature before serving.
  
  Makes 8 to 10 servings.
  
  Recipe by Alexis Touchet, Gourmet, February 2001
  
  MM Format by Dave Drum - 21 December 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
If government wants us to respect the law it should set a
better example!!!


... Artificial intelligence is no match for natural stupidity.

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ
--- Telegard/2/QWK v3.09.g2-sp4/mL
 * Origin: Outpost BBS - bbs.outpostbbs.net (1:18/200)