Text 18200, 86 rader
Skriven 2008-12-22 06:08:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Safety
==============
-=> DAVE SACERDOTE wrote to JIM WELLER <=-

 JW> She was my mom's age and had blue hair.

 DS> So what?  Was she hawt?

 JW> Nawt.

 DS> Hahahaha, well, you have to remember that when UDD's around,
 DS> not even the crack of dawn is safe. [g]

Dawn is pretty safe as long as I don't take my Doc up on his offer of samples
of the little blue pill.

Life is a lot less complicated without the effects of the little blue pills.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Persimmon Bread Pudding
 Categories: Fruit, Breads, Pudding
      Yield: 6 servings
 
      3    Soft, ripe Hachiya
           - persimmons
      4 c  (to 6) whole milk
      1 ts Pure vanilla extract
      3 lg Eggs; lightly beaten
    1/2 ts Ground cloves
    1/2 ts Fresh grated nutmeg
  1 1/2 c  Sugar
    1/2 ts Salt
     12 sl Day-old bread; 1" thick,
           - crusts removed
      2 tb Unsalted butter at room
           - temp
 
  From Georgeanne Brennan. The texture of this will vary
  depending upon the type of bread you use. Coarse-crumbed
  bread absorbs a lot of milk, and yields a fluffy, airy
  pudding, while fine-crumbed bread results in a denser version.
  Both are delicious. Serve warm with whipped cream.
  
  Peel the persimmons, cut in half and remove seeds. Puree the
  pulp in a blender. You will need 1 cup puree.
  
  Preheat an oven to 350ƒ. Lightly butter a 9-by-5-inch loaf
  pan or other baking dish.
  
  Pour 4 cups of the milk into a large bowl if you are using
  fine-textured or moist bread. If using a coarse, dry bread
  use 5 to 6 cups of the milk. Add the vanilla, eggs, cloves,
  nutmeg, 3/4 cup of the sugar, and the salt and mix well. Add
  the bread and let stand until the bread is thoroughly
  softened. It should not be soggy. Transfer the bread to
  another bowl, leaving behind the egg mixture.
  
  Arrange a layer of soaked bread in the prepared pan. Top
  with one-third of the persimmon puree. Pour about 1/4 of
  the egg mixture over the top. Repeat twice, pushing down
  the layers of bread as you go. Finish with a bread layer
  and pour over the remaining egg mixture.
  
  In a large bowl combine the butter and remaining 3/4 cup
  sugar. Using your fingertips or a wooden spoon, crumble
  them together and sprinkle evenly over the top of the last
  bread layer.
  
  Bake until a toothpick inserted into the center of the
  pudding comes out clean, 45 to 60 minutes. Transfer to a
  wire rack and let cool for at least 15 minutes before
  serving. Serve warm or at room temperature, scooped into
  bowls.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 11 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A dream to some... A nightmare to others!" -- Merlin
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