Text 5638, 104 rader
Skriven 2006-09-18 08:30:24 av Dave Drum (1:18/200)
     Kommentar till en text av Michael Loo
Ärende: Pre-War bids
====================
On 09-16-06 MICHAEL LOO Scribbled to RUTH HANSCHKA about Pre-War bids 

ML> RH> few times with no intentions of winning.  Some sellers start a
ML> RH> $500 ring at $.99 with a $300 reserve.  I'll bid five bucks,
ML> RH> max, just for the fun of sticking my hand in the air.

ML>So (I asked Hap this but didn't understand the answer) why
ML>not tell people what the reserve is ahead of time, the way
ML>they do in real live auctions?

I dunno what the practice is where you go to live auctions. But, around 
here the auctioneer will announce that there is a reserve price on the 
item. Only if the final price fails to meet the reserve will s/he say 
something like "It takes $XXX to buy this (item)." Many times if the 
final bid was close to the reserve announced the last bidder will nod 
and accept the reserve price as his purchase price.

But, I can't recall ever having had a reserve amount announced before 
the bidding started.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ginger Cake - Gembertaart
 Categories: Cakes, Desserts
      Yield: 1 Large loaf
 
     10 oz Stem ginger in syrup*,
           -drained, reserving 1/4 cup
           -syrup, and coarsely chopped
           -(1 cup); or see cooks' note
           -below
  1 1/2 c  All-purpose flour
      1 c  Unsalted butter; softened
    1/4 ts Salt
    2/3 c  Packed dark brown sugar
      4 lg Eggs; separated
 
  Special equipment: 1 (8 1/2- by 4 1/2- by 2 1/2-inch) loaf pan, or see
  cooks' note, below
  
  Put oven rack in middle position and preheat oven to 325°F.
  
  Butter and flour loaf pan, knocking out excess flour.
  
  Pulse ginger and 1/2 cup flour in a food processor until ginger is
  finely chopped.
  
  Beat butter and salt in a large bowl with an electric mixer until
  creamy. Add brown sugar, a little at a time, and beat until pale and
  fluffy. Add yolks, 1 at a time, beating well after each addition. Beat
  in reserved ginger syrup, then beat in chopped ginger mixture.
  
  Beat whites and a pinch of salt in another bowl with cleaned beaters
  until they just hold stiff peaks.
  
  Fold one fourth of whites into batter gently but thoroughly, then sift
  one fourth of remaining cup flour into batter and fold gently but
  thoroughly. Add remaining egg whites and flour alternately in 3
  batches, folding in same manner.
  
  Spoon batter into loaf pan, spreading evenly. Bake until a wooden pick
  or skewer inserted in center of cake comes out clean, 1 1/4 to 1 1/2
  hours. Cool on a rack 10 minutes, then run a thin knife around edge of
  pan and turn cake out onto rack to cool completely, about 1 hour.
  
  Cooks' notes:
  
  ~ In place of stem ginger in syrup, you can use 1 1/4 cups (7 1/2
  ounces) coarsely chopped crystallised ginger. Pulse in processor with
  1/4 cup flour (instead of 1/2 cup flour, as above) and substitute
  light corn syrup for the ginger syrup.
  
  ~ You can make cake in 3 (5 3/4- by 3- by 2-inch) mini-loaf pans. Bake
  45 to 50 minutes.
  
  ~ Cake is better the day after it's made and keeps 5 days. Cool
  completely, then wrap in plastic wrap and store at room temperature.
  
  *Available at specialty foods shops and by mail order from Simpson &
  Vail (800-282-8327; svtea.com).
  
  Makes 1 large loaf cake or 3 mini-loaves.
  
  Gourmet; 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!!!


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