Text 19499, 92 rader
Skriven 2009-01-11 06:59:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Chickens
====================
-=> DAVE SACERDOTE wrote to JIM WELLER <=-

 DS> Ha!  Forgive me for laughing at the expense of your dad

 JW> Don't worry, everyone laughs; even he did. He was a city boy with a
 JW> romantic view of farming and he made every mistake in the book.

 DS> There's only so much you can learn from a book or a website.  I'm
 DS> looking forward to building my next henhouse so I can incorporate
 DS> the more efficient and better ideas I learned over the years we had
 DS> the old one.  Some of the changes I'm making are so obvious to someone
 DS> with experience keeping hens that I'm dumbfounded that the university
 DS> Agricultural Extension Offices don't have anything like them in the
 DS> free henhouse plans they distribute.

Make up a set of blueprints (suitable for blueline or brownline copying),
copyright them, and flog them in the back pages of Mother Earth News. You won't
get rich - but you can get a few bumps in your income.

Especially if you write an article on "Urban/Sub-urban Chicken Raising" with
pictures, figures and descriptions ... pretty much what you do a lot of on your
blog. They (TMEN) will even probably pay you coin of the realm for it.

Of course, if that happens you will then be a professional, published author
and much too good to associate with the likes of us.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate-Ginger Angel Food Cake
 Categories: Cakes, Desserts, Chocolate
      Yield: 10 Servings
 
           Parchment paper
  1 1/3 c  Confectioners' sugar
      1 c  + 1 tb all-purpose flour
    1/3 c  Unsweetened cocoa powder
    2/3 ts Ground ginger
      9    Egg whites
      1 tb Vanilla extract
      1 ts Cream of tartar
    1/4 ts Salt
      1 c  + 2 tb granulated sugar

MMMMM---------------------------GLAZE--------------------------------
      1 c  Half-and-half
      4 oz Semisweet chocolate,
           - chopped
      3 tb Confectioners' sugar
    1/2 c  Candied (crystallized)
           - ginger, chopped
 
  This drool-worthy dessert is a chocoholic’s dream come true.
  There are 2 grams of fiber per serving…from the cocoa! Swap
  candied orange for the ginger to dial down the spiciness.
  
  Position a rack in the center of the oven and heat to 350°F.
  Line a 10-inch springform or Bundt pan with parchment paper.
  Sift confectioners' sugar, flour, cocoa and ground ginger in
  a bowl; set aside. Using a mixer fitted with the whisk
  attachment on medium speed, whip egg whites, vanilla, cream
  of tartar and salt until whites begin to form soft peaks, 1
  to 2 minutes. Increase speed to high, add 6 tablespoons
  granulated sugar and whip until incorporated. Add remaining
  3/4 cup granulated sugar in 2 increments and whip until whites
  hold stiff peaks, about 2 minutes. Gently fold dry ingredients
  into egg mixture with a spatula. Pour batter into pan. Bake
  until cake springs back when touched, 35 to 40 minutes. Remove
  from oven and cool completely. Loosen edges with a knife;
  transfer to a serving platter. Chocolate glaze: Bring half-
  and-half to a boil in a saucepan over medium-high heat. Reduce
  heat to a low simmer and add chocolate and confectioners'
  sugar; whisk until chocolate melts and mixture is smooth.
  Pour glaze over top of cake, allowing it to drip down sides.

  Top with candied ginger. Store at room temperature in a cake
  saver for up to 3 days.
  
  by François Payard
  
  SELF | December 2008
  
  Yield: Makes a 10-inch cake; serves 10
  
  MM Format by Dave Drum - 24 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Arnold Layne had a strange hobby -Floyd
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