Text 20936, 99 rader
Skriven 2009-02-16 15:14:14 av Michael Loo (1:18/200.0)
  Kommentar till text 20829 av Jim Weller (1:123/140)
Ärende: ready made 228
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 ML> It has been suggested to me that in the old country they were
 ML> used to riper tomatoes.
 JW> In the old days tomatoes were higher acid and less sweet. They were
 JW> acidic enough that hot water bath canning was safe; today pressure
 JW> canning is required to stave off botulism.

Ah. But I find, also, that the sweet sauces come from farther
south, which means (to me) riper fruit.

 JW> Check out the Urban Dictionary for illumination.
 ML> That was even less illuminative than most wiki-type articles.
 JW> It would be very illuminating if you just watched more TV. [g]

Thanks, but I don't want the light to dawn, this time!

 JW> Title: Falafel (Lebanese)
 ML> Ah, one of the few great vegan recipes.
 JW> Yep. A well constructed one is a thing of beauty.

Of course, deep frying expunges a multitude of sins.

 JW> Speaking of well constructed things of beauty...
 JW> The Bacon Explosion Wellington

Yesterday, I had breakfast ... 6 slices of bacon, a fried
egg, a breakfast sausage, and 2 1-oz slices of blood pudding.
Four slices of smoked salmon to get those omega fatty acids.
I felt kind of unvirtuous but quite true to the pork brotherhood.

 JW> In response to the original Bacon Explosion: two pounds of bacon
 JW> woven through and around two pounds of sausage and slathered in
 JW> barbecue sauce with the addition of cheese and egg, wrapped in
 JW> croissant dough.

Cheese, eggs, bbq sauce? What's wrong with liverwurst and a more savory
sauce such as (say) Bordelaise.

 ML> I haven't been to a Chinese buffet (or, I think, a buffet of
 ML> any kind) in over a year, I am proud to say.
 JW> I can claim the same.

Given my current state (down 10 from my maximum, but
pretty high in the cholesterol department) I think that
it'll have to be a special occasion and a special
restaurant before I do the gluttonous buffet thing
again.

Special occasion German chocolate cake
cat: dessert, special
serves: 12

4 oz sweet chocolate; chopped
4 oz ;boiling water
1/2 lb sweet butter; softened
2 c sugar
4 lg eggs; separated
1 ts vanilla
2 1/2 c cake flour
1 ts baking soda
1/2 ts salt
1 c buttermilk
1/2 ts cream of tartar
h - frosting
1 c evaporated milk
1 c sugar
1/4 lb sweet butter; in pieces
1 ts vanilla
1 Tb brewed coffee
1 1/3 c shredded unsweetened coconut
1 c pecans; chopped

Oven at 350. Butter and flour 3 9" round pans.

Combine chocolate and water and stir until smooth.

In another bowl, beat butter and sugar until fluffy.
Beat in egg yolks, vanilla, and melted chocolate.

Sift flour, soda, and salt together. Add to batter
alternately with buttermilk.

Beat egg whites with 1 pn salt and the cream of tartar
to stiff peaks. Stir 1 spoonful of this into the batter
and then fold in the rest. Distribute batter among pans
and bake 30-40 min or until they test done. Cool layers
for 20 min in the pans and then turn them out onto racks
to cool. Frost the top of each layer and leave the sides
unfrosted. Serve at room temperature the next day.

For the frosting -
Cook first 5 ingredients over low heat until thickened,
10-12 min. Make sure this doesn't boil. Off heat, stir
occasionally until cool. Add coconut and pecans.

Heather Watts & Jock Soto, Our Meals (NY: Riverhead, 1997)
___ Blue Wave/386 v2.30

--- Maximus/2 3.01
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