Text 5711, 141 rader
Skriven 2006-09-20 09:33:24 av Dave Drum (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: eBay Searches
=====================
On 09-18-06 DALE SHIPP Scribbled to BARBARA MCNAY about Ebay Searches

DS>  We are fairly new to Ebay, and I agree that searching for specific
DS>  items can be difficult and general window shopping even more so.
DS>  You end up needing to fine tune your searches to locate specific
DS>  items. For example, a search on whiskey also brings up a lot of
DS>  jackets and handbags.   I did a search for kitchen table and ended
DS>  up being shown Las Vegas condo/time-share offers.  But with time
DS>  and fine tuning (e.g. using exclusions in advanced search) you can
DS>  get focused on what you are looking for (and a lot of other
DS>  "stuff").

There is a sidebar on the first results page in your eBay search. A 
couple clicks there will do wonders. To confirm what I thought I knew I 
just went and did a search on "extended cab". That brought me 483 hits. 
A single click in the sidebar to limit the results to "Cars & Trucks" 
brought it down to 220 hits. Then it was a matter of checking out Toyota 
(22 listings), Nissan (7 vehicles) and Mazda which had a single listing.

The Ford category has 50 listings - but, I know from having been there 
before that when I click it will offer me a breakdown and I can click on 
"Ranger" since I am not looking for a full sized gas hawg truck.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pistachio Rhubarb Trifle
 Categories: Cakes, Desserts, Nuts, Wine
      Yield: 8 servings
 
MMMMM----------------------------CAKE---------------------------------
    1/2 c  All-purpose flour plus
           -additional for dusting
  1 1/2 c  Sugar
    1/2 c  Unsalted shelled pistachios
    1/2 ts Salt
      8 lg Egg yolks
      3 tb Whole milk
      1 ts Vanilla extract
    1/2 ts Almond extract
      4 lg Egg whites

MMMMM---------------------------TRIFLE--------------------------------
           Sherry syrup
           Vanilla custard
           Rhubarb purée

MMMMM--------------------------TOPPING-------------------------------
      1 c  Chilled heavy cream
      1 tb Sugar
      1 tb Light Fino Sherry
      2 tb Unsalted shelled pistachios;
           -chopped
 
  Special equipment: a 15- by 10- by 1-inch baking pan; parchment
  paper; a 3- to 3 1/2-qt glass trifle or soufflé dish
  
  Don't be tempted to use a dark dry Sherry for the syrup or topping —
  it will muddy the beautiful green-gold color of the cake and tint the
  cream topping brown.
  
  Make cake:
  
  Put oven rack in middle position and preheat oven to 350°F. Butter
  baking pan, then line bottom with parchment paper and butter paper.
  Dust pan with flour, knocking out excess.
  
  Pulse together 1/2 cup flour, 1 cup sugar, pistachios, and salt in a
  food processor until pistachios are very finely ground (mixture will
  resemble a slightly grainy flour). Transfer mixture to a large bowl
  and whisk in yolks, milk, and extracts.
  
  Beat egg whites with a pinch of salt using an electric mixer at
  medium-high speed until they hold soft peaks. Reduce speed to low,
  then add remaining 1/2 cup sugar, a little at a time. Increase speed
  to high and beat until whites hold stiff, glossy peaks. Fold one
  third of whites into batter to lighten, then fold in remaining whites
  gently but thoroughly.
  
  Pour batter into baking pan, spreading evenly, and rap pan against
  counter to release any air bubbles. Bake cake until golden and springy
  to the touch, 20 to 25 minutes.
  
  Cool cake in pan on a rack 20 minutes. Remove pan (with cake) from
  rack and cover rack with a sheet of parchment, then invert rack over
  cake and flip cake onto rack. Carefully peel off parchment from
  bottom of cake and cool completely.
  
  Assemble trifle:
  
  Slide cake (on parchment) onto a work surface and arrange with a long
  side nearest you. Trim cake with a serrated knife to make a 12- by
  9-inch rectangle, reserving trimmings, then brush cake and trimmings
  with Sherry syrup. Halve cake crosswise, then cut each half into
  thirds first lengthwise and then crosswise to total 18 (3- by 2-inch)
  pieces. Halve each piece diagonally to form triangles.
  
  Spoon 1/2 cup custard into bottom of trifle dish. Arrange half of
  triangles over custard in 2 layers, pressing short ends of triangles
  against side of dish (there should be small spaces in between slices
  for custard to run through). Arrange half of trimmings in the center,
  cutting them as needed to fit. Spread 1 1/2 cups custard over cake,
  then spread 1 cup rhubarb purée over custard.
  
  Cover with remaining cake and trimmings in same manner, then spread
  remaining custard over. Spread remaining rhubarb purée over custard,
  leaving a 1-inch border around edge. Chill, covered tightly with
  plastic wrap, at least 8 hours.
  
  Make topping just before serving:
  
  Beat cream with sugar and Sherry using cleaned beaters until it just
  holds soft peaks. Spoon cream over top of trifle, then sprinkle with
  pistachios.
  
  Cooks' note: Trifle can be chilled up to 2 days.
  
  Makes 8 servings.
  
  Gourmet; March 2005
  
  MM Format by Dave Drum - 12 July 2005
  
  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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