Text 14892, 84 rader
Skriven 2008-10-10 12:02:27 av Stephen Haffly (1:396/45.27)
     Kommentar till en text av Michael Loo
Ärende: chickeny 30
===================
Hi Michael,

On (09 Oct 08) Michael Loo wrote to Ruth Haffly...

 ML> SOS. She, not deeming the problem worthy of her lofty attention,
 RH> No Kim Kommando?  She seems quite accessible to the public and the
 RH> computer woes of the world.

 ML> Sorry to show my extreme 20th-century-centeredness, but who or
 ML> what is a Kim Kommando?

Kim Komando (only one "m") aka the Digital Goddess has a broadcast on
computers and electronics on Saturday mornings.  Some stations also
carry her "Digital Minute" broadcasts.  It is a good place to pick up a
few tips.  She also has free e-mail newsletters.  Her web site is
http://www.komando.com

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Chocolate Walnut Torte
 Categories: Cakes, Chocolate
      Yield: 6 servings

      8 oz Ghirardelli Bittersweet
           -Chocolate
    3/4 c  Butter
      4    Egg separated
    3/4 c  Sugar, divided
      1 ts Vanilla
    1/4 c  Unsifted flour
    2/3 c  Walnuts, ground
           Cream of tartar
           Chocolate Rum Glaze
      4 oz Ghirardelli Bittersweet
           -Chocolate
      2 tb Butter
      1 tb Light corn syrup
      1 tb Dark rum (opt)

  In heavy saucepan on low heat, melt broken chocolate with butter,
  stirring constantly until smooth; set aside. Beat egg yolks for 1 to
  2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in
  chocolate mixture. Fold in flour and nuts. Beat egg whites with cream
  of tartar until foamy.

  Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.

  Blend a fourth of the egg whites into the chocolate mixture; fold in
  remaining egg whites. Pour into 9-inch springform pan lined with
  parchment paper. Bake at 375 F for 30 to 35 min or until sides start
  to separate from pan but center is still moist. Cool on rack. Remove
  torte from pan. Frost with Chocolate Rum Glaze.

  Chocolate Rum Glaze In heavy saucepan on low heat, melt broken
  chocolate with butter, stirring constantly until smooth. Remove from
  heat. Stir in corn syrup and rum. Place torte upside-down on a rack
  over tray to catch excess glaze. Spread a very thin layer of glaze
  over top and sides of torte to set surface. Chill 15 minutes to firm
  glaze. Reheat remaining glaze to thin and pour over top and sides of
  torte. When glaze is firm, remove cake from rack to large plate.
  Decorate top and sides with shaved chocolate, if desired. For shiny
  glaze, store cake at room temp until serving time.

  This is from the back of the Ghirardelli Chocolate bar. There is a
  cookbook offer on the package also: Over 150 pages filled with
  delicious and original recipes. To order, send your name, address,
  zip code and $7 check or money order payable to Ghirardelli and
  addressed to:

  Ghirardelli Chocolate Company 1111-139 th Avenue, San Leandro, CA
  94578-2671 Please allow 6-8 weeks for delivery. Offer good only in the
  United States.

MMMMM

Regards,

Stephen
Team OS/2, Team PPoint/IREX

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

--- PPoint 3.01
 * Origin: Thunder Mountains Point (1:396/45.27)