Text 6857, 130 rader
Skriven 2006-10-23 08:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: armagnac 461
====================
You can tell I'm in a mood - blocked for the moment on
some work I'm trying to finish up before the trip -

 -> Yeah, a variation on the famous CRS syndrome: "can't read scribble."
 HN> Or "can't remember to take the silly note WITH me when I go."

  Wringle wrangle
  Larressingle
  I don't give a hoot
  'cause I'm filled to the snoot
  with Armagnac
[apologies to Fess Parker]

 HN> Last night I took Anne out to dinner at a new local restaurant
 HN> TWOKOI; a sushi "fusion" place.

Wonder about the name, does it have anything to do with ...

With two koi in the lake, life's just a piece of cake
[apologies to Crosby, Stills, and Nash]

or

Today opened a new restaurant by one of the world's
greatest chefs, Mr. Arthur "Two Koi" Yakasanu ...
[apologies to Monty Python]

 HN> in it as well as the  regular ingredients. I had "Surprise crunchy
 HN> spicy tuna" which was spicy tuna  (raw of course) Piled high in the
 HN> center of the plate (maybe 6-8oz) with some  sort of leaf that had been

That's a lot of tuna, and if it was truly "sushi grade" it must
have cost a pretty penny.

 HN> tempura fried layered in the stack...with ebi roe  and sea urchin roe
 HN> and sauces spritzed around the plate

I thought at first maybe shiso leaf, but that would be too
expensive. I saw one (admittedly very nice) shiso leaf in
the store once for ten bucks. How about spinach leaf?

  (as if it were  chocolate, or
 HN> aoli), with a pyramid of uncooked pasta "covering" the pile.

Uncooked pasta????

 HN> had sake, momokowa  pearl, a sweet sake with a HUGE banana flavor to
 HN> it...not bad but  surprising...I wonder if they added the banana
 HN> flavor?

No, that's a side effect of the fermentation. Amyl acetate
I think. You can taste it in some whiskeys as well. I had
the Pearl once but didn't deem it worthy of talking about.
Cloudy, rather sweet, thickish texture for a sake, with
a take-your-head-off aroma of bananas and pears. A bitterness
I didn't like on the finish.

 HN> for  both of us and the sake was $13 for a small bottle.

For a sake brewed in Oregon, that's a bit much.

=
 ->  HN> it for cleaning relay contacts and  such
 -> Couldn't you use isopropyl for that?
 HN> I'm not sure, but that was not what was offered so I ordered what I
 HN> could  get....and if they were foolish enough to send me as much as I
 HN> ordered it's  THEIR fault! (grin)

Our lab did things differently. We had a 10-or-so gallon
drum of it, which was hard enough to use that everyone in
the lab knew when you decanted some off.

 -> Do that nowadays and the Homeland Security boys will be all over you.
 -> Or worse, the flying saucer nuts.
 HN> Oh if we did HALF the things we did when I was in school we'd be in
 HN> chains in  a flash! This administration has NO sense of humor! 

I hope that the political ascendancy of the midwest has
come to a close, as the baseball ascendancy has arrived.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: DEVIL'S FOOD CAKE WITH CHOCOLATE FROSTING
 Categories: Cakes, Low-Fat
      Yield: 12 servings

           Nonstick spray coating
      2 c  All-purpose flour
  1 3/4 c  Sugar
    1/3 c  Unsweetened cocoa powder
  1 1/2 ts Baking soda
  1 1/2 c  Skim milk
    1/2 c  Margarine, softened
      1 ts Vanilla
      2    Egg whites
    1/4 c  Sugar

  Spray two 9 x 1 1/2" round baking pans with nonstick
  coating and dust lightly with flour; set pans aside.
  In a large mixing bowl, combine flour, 1 1/4 cups
  sugar, cocoa powder, and baking soda.  Add milk,
  margarine and vanilla.  Beat with an electric mixer on
  low speed about 30 seconds or until combined.  Beat on
  medium to high speed for 2 minutes, scraping sides of
  the bowl occasionally. Thoroughly wash the beaters.
  In a small mixing bowl, beat the egg whites until soft
  peaks form (tips curl).  Gradually add the 1/4 cup
  sugar, beating until stiff peaks form (tips stand
  straight).  Fold into the batter.  Pour the batter
  into the prepared pans. Bake in a 350F oven for 25-30
  minutes or until a wooden toothpick inserted near the
  center comes out clean.  Cool cakes in pans on wire
  racks for 10 minutes.  Remove cakes from pans and cool
  them thoroughly on wire racks. Spread the Chocolate
  Frosting between the layers, then frost sides and top.
  CHOCOLATE FROSTING: In a medium mixing bowl, beat 2
  tablespoons margarine and 1/4 cup unsweetened cocoa
  powder until margarine is softened. Gradually add 1
  1/2 cups sifted powdered sugar, beating well.  Slowly
  beat in 3 tablespoons skim milk and 1 teaspoon
  vanilla.  Slowly beat in 1 1/2 cups sifted powdered
  sugar and additional skim milk, if needed, to make of
  spreading consistency.  Makes 1 cup.

  Posted by Bobbie Beers 10-22-96

MMMMM
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