Text 19704, 110 rader
Skriven 2009-01-15 07:33:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Teef
============
-=> MICHAEL LOO wrote to DALE SHIPP <=-

 DS> Is there a dentist in your immediate future on this trip?  You've
 DS> mentioned that possibility.

 ML> Decided that the teeth are stable enough that I can wait
 ML> another year.

I predict that you will regret that decision before the year is up. Speaking
from experience here.

 ML> For a while, the other top front guy was
 ML> pushing out as if he couldn't wait to leave, but now he's
 ML> holding steady, as are all the others. People started
 ML> telling me how the rest of them would want to fill the gap,
 ML> but they've been quite disciplined for most of the year.

When it starts to give you twinges as you use it to bite or chew - it's time
and past time to do something positive about the situation.

I see from one of your posts you are in Slingapore ... where I hope it is warm.
It is almost like springtime in Yellowknife here in Spring-A-Leak (-10oF/-24oC)
as I type this at 0722 - 15 Jan.

Bitter cold - had frozen pipes for the first time in my life. Fortunately it
was just a freeze-up where my tin can's water system connects to the park's
water system and the maintenance guy fixed it for me.

So, I called Jungle Jim's Cafe where both he and I eat lunch and told the
manager "When Gary comes in for lunch - don't let him pay. Hang the ticket on
the board and I'll settle up next time I am in."

The manager asked "What if he orders a steak?"

"He saved me a hundred dollar (or more) service call - I don't care what he
eats including two pieces of pie and a milk shake if he wants one." says I.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Cheesecake With Bourbon Spiked Cream
 Categories: Desserts, Cheesecake, Squash, Booze
      Yield: 12 servings
 
  1 1/2 c  Vanilla wafers; in crumbs
      1 c  Ground pecan pieces
    1/4 lb Melted butter
      2 lb Cream cheese; softened,
           - cubed
      1 c  Light brown sugar
      6    Eggs
    1/2 c  Heavy cream
    1/2 c  All-purpose flour
        pn Salt
    1/2 ts Cinnamon
      1 ts Vanilla
      2 c  Pumpkin puree
      2 c  Sweetened whipped cream
        ds Bourbon
      1 c  Semisweet chocolate sauce;
           - warm

MMMMM----------------------CHOCOLATE SAUCE---------------------------
    3/4 c  Half-and-half
      1 tb Butter
    1/2 lb Semisweet chocolate chips
    1/4 ts Pure vanilla extract
 
  Recipe courtesy Emeril Lagasse, 2000
  
  Combine the half-and-half and butter in  sm heavy-bottomed
  saucepan over medium heat. Heat the mixture until a thin
  paper-like skin appears on the top. Do not boil. Add the
  chocolate and vanilla and stir until the chocolate melts
  and the mixture is smooth. Remove from the heat and let
  cool.
  
  Yield: 1 1/2 cups
  
  Preheat the oven to 350 degrees F.
  
  Combine the crumbs, ground pecans and the butter together.
  Mix well and press into a 12-inch spring-form pan. In a food
  processor, with the metal blade, mix the cream cheese until
  smooth. Add the brown sugar and blend. Add the eggs 1 at a
  time to thoroughly incorporate into the cheese mixture. Add
  the heavy cream. Add the flour, salt, cinnamon and vanilla
  and blend until smooth. Add the mashed pumpkin and blend
  until smooth.
  
  Pour into the prepared pan. Bake for 1 hour and 15 minutes
  or until the cake is set. Remove from the oven and with a
  knife loosen the sides from the pan. This will prevent the
  cake from splitting down the center. Completely cool the
  cake before cutting.
  
  Combine the whipped cream and bourbon together, blend well.
  Garnish each piece of cake with the Bourbon Whipped Cream
  and a drizzle of chocolate sauce.
  
  Recipe From Television Food Network, G.P.
  
  Meal Master Format by Dave Drum - 05 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Able and Unwilling...", um...no... wait....
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