Text 16939, 94 rader
Skriven 2008-11-27 08:55:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HANSCHKA
Ärende: LG Appliances
=====================
-=> RUTH HANSCHKA wrote to MICHAEL LOO <=-

 -> They all do, but United has a Website devoted to horror stories
 -> (some of which are obviously made up, but others are quite
 -> entertaining) about it: untied.com. By and large, my experience
 -> is that there's a rough correlation to the alphabetical sequence,
 -> though American and Delta should be spelled Umerican and Urelta.

 RH> Figures.  I wonder if there's one for LG appliances too. (long saga -
 RH> do NOT get me started - just don't buy LG if you actually want it to
 RH> work!)

OTOH, I have/had several LG pieces - 1 refrigerator and some gadgets - and no
problems. Apparently you are related to Joe Btzxspflk from the Li'l Abner comix
strip when it comes to your selection of hard parts. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Glazed Chocolate-Pumpkin Bundt Cake
 Categories: Cakes, Chocolate, Squash, Desserts
      Yield: 4 servings
 
MMMMM----------------------------CAKE---------------------------------
      1 c  All-purpose flour
    3/4 c  Whole-wheat pastry flour
      1 c  Granulated sugar
    3/4 c  Unsweetened cocoa powder
           - (not Dutch-process)
  1 1/2 ts Baking powder
  1 1/2 ts Baking soda
      1 ts Pumpkin pie spice
    1/4 ts Salt
      1 c  Buttermilk
     15 oz Can unsweetened pumpkin
           - puree
    3/4 c  Dark brown sugar packed
      1 lg Egg; room temp
      1 lg Egg white; room temp
    1/4 c  Oil
    1/4 c  Light corn syrup
      1 tb Vanilla extract

MMMMM----------------------GLAZE & GARNISH---------------------------
    1/2 c  Packed confectioners' sugar
      1 tb Buttermilk
      2 tb Mini chocolate chips or
           - toasted chopped nuts *
 
  You don't have to have pumpkin pie to still enjoy pumpkin
  and spice in a Thanksgiving dessert. This tender, moist
  cake uses pureed pumpkin to replace much of the fat and
  is delicately seasoned with classic Thanksgiving flavors.
  
  To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt
  pan with cooking spray.
  
  Whisk all-purpose flour, whole-wheat flour, granulated
  sugar, cocoa, baking powder, baking soda, pumpkin pie
  spice and salt in a medium bowl.
  
  Blend 1 cup buttermilk, pumpkin puree and brown sugar in
  a large bowl with an electric mixer on low speed. Beat in
  whole egg and egg white. Stir in oil, corn syrup and
  vanilla. Gradually add the dry ingredients, stirring until
  just combined. Transfer the batter to the prepared pan.
  
  Bake the cake until a wooden skewer inserted in the center
  comes out with only a few moist crumbs attached, 1 to 1 1/4
  hours. Let cool on a wire rack for 15 minutes. Remove from
  the pan and let cool completely on the rack, about 2 hours.
  
  To glaze & garnish cake: Combine confectioners' sugar and
  1 tablespoon buttermilk in a small bowl, stirring until
  completely smooth. Place the cake on a serving plate and
  drizzle the glaze over the top; garnish with chocolate chips
  (or chopped nuts) while the glaze is still moist.
  
  To warm an egg to room temperature, either set it out on
  the counter for 15 minutes or submerge it (in the shell)
  in a bowl of lukewarm (not hot) water for 5 minutes.
  
  * To toast chopped nuts & seeds: Cook in a small dry
  skillet over medium-low heat, stirring constantly, until
  fragrant and lightly browned, 2 to 4 minutes.
  
  Meal Master Format by Dave Drum - 15 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
... I'm from New Jersey. No kidding? Which Exit???
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