Text 5712, 87 rader
Skriven 2006-09-20 09:37:24 av Dave Drum (1:18/200)
     Kommentar till en text av Michael Loo
Ärende: Trading Places
======================
On 09-18-06 MICHAEL LOO Scribbled to RUTH HANSCHKA about Besebal is 261

ML> RH> Not really.[g]  Am I old enough to remember George Brett as a
ML> RH> player and not a pitchman?  Cone was only with KC long enough
ML> RH> for a cup of coffee before he was traded.

ML>I don't generally ask how old my friends are - you've
ML>exhibited prenatal memory before, though. What does
ML>the man pitch? And, more importantly, what's Hal McRae
ML>doing with himself?

I lost a packet somewhere. But, Cone was in KC the first time for part 
of a year before being traded in the off season to NY. He returned to KC 
for a further two years.

Brett ought to be pitching Preparation H.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steamed Golden Syrup Spongecake
 Categories: Cakes, Desserts
      Yield: 6 servings
 
    1/2 c  Unsalted butter; softened,
           -plus additional for
           -greasing bowl
    1/4 c  Lyle's Golden Syrup*; plus
           -additional for drizzling
    1/3 c  Superfine granulated sugar
      2 lg Eggs
  1 1/3 c  Self-rising all-purpose
           -flour
    1/2 c  Whole milk
      1 c  Heavy cream
 
  Special equipment: a deep heatproof bowl (1-qt; not plastic); kitchen
  string
  
  Add 2 inches water to a large wide pot. Set a rack or a few metal
  cookie cutters in bottom of pot and bring water to a boil. Bring 3
  cups additional water to a simmer in a small saucepan.
  
  Butter heatproof bowl, then pour 1/4 cup syrup into bottom. Beat
  together butter and sugar in another bowl with an electric mixer at
  medium speed until pale and fluffy. Beat in eggs 1 at a time, then add
  flour and milk alternately in batches, beating until combined. Pour
  batter over syrup. Cover bowl with a large round of wax paper, then
  top with foil, crimping tightly around edge. Tie string around rim to
  secure.
  
  Set covered bowl on rack (water should come three fourths of the way
  up side of bowl; add simmering water if necessary), cover pot, and
  steam cake over simmering water 1 1/2 hours. Remove bowl from pot and
  let stand 5 minutes. Discard foil and wax paper. Invert a plate over
  bowl, then invert cake onto plate. Serve immediately, drizzled with
  cream and additional syrup.
  
  *Lyle's Golden syrup has a loyal following in Britain, where it's
  prized for its salty-sweet, slightly buttery flavor. You can find
  Lyle's in the baking aisle of many supermarkets, at specialty foods
  shops, and at ethic grocer.com.
  
  Makes 6 to 8 servings.
  
  Gourmet; March 2005
  
  MM Format by Dave Drum - 15 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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better example!!!


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