Text 18078, 78 rader
Skriven 2008-12-19 17:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: cold ones 403
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 DD> Have you had occasion to try the newish "Budweiser American Ale"? I

Not tried it - saw some advertising for it but didn't pull the
trigger.

 DD> found it to be nicely malty, well-hopped and like most of A-B's  stuff

Well-hopped is a change for the better.

 DD> (except Busch and their "Dry" lines and "craft" brews) to be a trifle
 DD> sweetish. Worth drinking, though. I'd like to find it on draught
 DD> somewhere. 

But sweetish is what one would expect. I'd put down a couple frosty
ones, though, before condemning it.

 -=> Dave Drum said to Glen Jamieson <=-
 DD> His heel landed in part of the pool of liquid oxygen on the tarmac and
 DD> the compression factor resulted in an explosion which pretty much
 DD> ruined his foot for all time.
 DD> And resulted in a service wide warning bulletin.
 GJ> Wow!  That would be serious.

Having a foot blown off I think is serious.

 DD> The O2 was to supply breathing oxygen to the pilot and the 
 DD> radar/commo operator
 DD> (located in the fuselage) of the aircraft. The bottle wasn't all that
 DD> big and LOX was used (I was told) because the bottle and its attendant
 DD> equipment was smaller and weighed less than the equivalent cylinder(s)
 DD> of compressed O2 and its distribution system.

Question. When the stuff vaporizes, isn't it still pretty cold?
I mean, in case of the slightest oversupply to the masks, wouldn't
the users' lungs freeze off?

THAI ICE CREAM
cat: thai, dessert
yield: 1 batch

2 Tb shredded coconut
2 c coconut milk
1 c water
4 eggs
1 ts vanilla or rosewater (optional)
1 pn salt
sprigs of mint for garnish

Method:

Stir fry the coconut until golden (optionally use a few pieces of fresh
corn. Thais often flavor ice cream with things considered unusual to
western tastes).

Heat the coconut milk and water over medium heat, stirring continuously
for a couple of minutes. DO NOT ALLOW TO BOIL.

In a bowl beat two eggs plus two yolks then add the other ingredients
and whisk gently.

Transfer the mixture to a double boiler over gently boiling water and
slowly blend in the hot coconut milk, stirring until the mixture
thickens, to form a continuous slightly sticky coat on the back of a
spoon lifted from the mixture.

Remove from the heat and allow to cool; then transfer to a metal ice
cream tray or similar container and place in the coldest part of the
freezer for one hour.

Remove to a food processor and beat slowly until smooth (this
incorporates some air into the mixture and prevents it becoming too
hard), then return to the freezer and complete the freezing process.

From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>

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