Text 5496, 82 rader
Skriven 2006-09-14 10:29:24 av Dave Drum (1:18/200)
     Kommentar till en text av Dave Sacerdote
Ärende: Pre-War Scotch
======================
On 09-13-06 DAVE SACERDOTE Scribbled to DAVE DRUM about Pre-War Scotch

DS>DD> Check now. I think you will see that the ice has been 
DS>DD> broken.  Bv)=

DS>:tips hat:  Good luck! 

Good luck your own self. I hope you make a young fortune on it.

DS>I subscribe to a stats service that analyzes hits based on the normal
DS>trails that browsers leave behind.  A big chunk of the hits so far
DS>have been echo
DS>people, based on the IP information, but there have been people
DS>checking it out from Japan and the Netherlands as well as various
DS>points in the US. (I've specified that I'll only sell to a US bidder,
DS>though, because I really don't want the headaches associated with
DS>shipping booze overseas.)

A serious collector form other climes could probably hop across the 
pond, pick it up and hand carry it back. Mush like Glen does Bundaberg 
OP rum.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gingersnap Mincemeat Torte
 Categories: Five, Desserts, Cakes
      Yield: 2 servings
 
    1/2 c  Gingersnap crumbs
    3/4 ts Double-acting baking powder
      2 lg Eggs; separated
    1/3 c  Granulated white sugar
    1/4 c  Bottled mincemeat
 
  Can be prepared in 45 minutes or less.
  
  Coffee or vanilla ice cream as an accompaniment
  
  Line a buttered 8-inch round cake pan with a round of wax
  paper, and dust the pan with flour, knocking out the excess.
  
  In a small bowl stir together the gingersnap crumbs and the
  baking powder. In a bowl with an electric mixer beat the egg
  yolks and the sugar until the mixture is thick and pale and
  beat in the mincemeat and the crumb mixture. In another bowl
  with cleaned beaters beat the whites with a pinch of salt
  until they just hold stiff peaks, stir one third of them
  into the batter to lighten the batter, and fold in the
  remaining whites gently but thoroughly.
  
  Turn the batter into the prepared pan, bake the torte in the
  middle of a preheated 350°F. oven for 20 minutes, or until it
  begins to shrink from the side of the pan, and transfer it to
  a rack. Let the torte cool for 15 minutes and invert it onto
  the rack. Discard the wax paper and invert the torte onto a
  plate. Serve the torte, cut into wedges, with the ice cream.
  
  Serves 2.
  
  Gourmet; November 1991
  
  Meal Master Format by Dave Drum - 26 September 1999
  
  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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better example!!!


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