Text 21659, 115 rader
Skriven 2009-03-08 17:42:46 av bill swisher (1:124/311)
     Kommentar till en text av hap newsom
Ärende: Re: good 316
====================
hap newsom wrote:

> It should have no effect at all anymore, You and I are
> under CSRS, which no longer is an option for "new hires".
> Carol would come under FERS (Federal Employee's Retirement
> System) and she would pay Social Security and 
> have a (much) reduced federal retirement option and

When FERS came out I had the option of changing over to it or remaining 
in CSRS.  I stayed.  When the Personnel Officer said she was going to 
stay in CSRS I decided it was probably in my best interest also.

I did TSP to the max and ended up pulling it out, you can do this if 
it's untouched by human hands, and putting the money in a IRA CD 
account, towards the end I'd put all the funds into government bonds and 
nothing in the higher risk categories.  I still managed to get a higher 
return with CD's than TSP.  I've told people for years that "new hires" 
by the Feds basically has a retirement that looks a lot like someone 
who's working at Payless Shoes with a 401K and health insurance.

MMMMM----- Recipe via Meal-Master (tm) v8.05

       Title: Succes Aux Noisettes
  Categories: New york
       Yield: 1 servings

MMMMM-------------------ALMOND MERINGUE LAYERS------------------------
       6    Egg whites, at room temp.
   2 1/2 tb Sugar
   2 1/2 c  Sugar, powdered, sifted,
            -- plus more as needed
     3/4 c  Almonds, ground, blanched

MMMMM----------------HAZELNUT PRALINE BUTTERCREAM---------------------
       1 c  Milk
       4    Egg yolks
     1/3 c  Sugar, plus
       1 tb Sugar
       1 c  Butter, unsalted, at
            -- room temperature
       4 oz Hazelnut Praline Paste *
   1 1/2 c  Almonds, toasted, sliced
            -- (about 4 ounces) **

   * Available at specialty stores or by mail order from H. Roth and
   Sons,
      1577 First Avenue, New York, New York, 10028, (212)-734-1110

   ** Simply toast almonds at 350 F for 7 to 10 minutes.

   For Almond Meringue: ====================

        Preheat the oven to 325 F. Cut out three 10-inch parchment paper
   circles and one 10-inch cardboard circle.  Set the parchment circles
   on baking sheets.

        Beat egg whites to soft peaks and gradually add 2 1/2
   tablespoons of sugar and continue beating until stiff.  Combine 2 1/2
   cups of powdered sugar and ground almonds; fold into egg whites.

        Spoon mixture into a pastry bag fitted with a no.  6 round tip.
   (A number six tip leaves a round, tube-like stream a little less than
   a half inch in diameter.) Pipe meringue onto parchment circles,
   starting in the center and spiraling outward just to the edge.  Dust
   lightly with powdered sugar.  Bake the circles until crisp and very
   lightly golden (25 to 30 minutes.)  Cool on racks.

   For Buttercream: ================

        Place a medium bowl in a larger bowl of ice water.  Set Aside.

        Bring milk to the boiling point in a heavy saucepan over medium
   heat.

        Meanwhile, beat egg yolks in a large mixer bowl until smooth.
   Gradually add 1/3 cup plus 1 tablespoon of sugar and continue berating
   until the mixture is pale yellow and forms a ribbon when beaters are
   lifted (about 7 minutes.)

        Gradually add boiling milk to yolk mixture, beating constantly to
   avoid the yolk curdling.  Return the mixture to the saucepan, and
   cook over low heat - stirring with a wooden spoon, for 30 seconds.
   Immediately pour custard into the bowl set over ice water.

        Cool, stirring occasionally.

        Beat the butter and praline paste in a large bowl until smooth
   and creamy.  Gradually beat in cooled custard.

   To Assemble: ============

        Using cardboard as a guide, trim meringues to even circles.
   Carefully peel off the parchment paper.  Choose 1 meringue with a
   smooth bottom and set aside.

        Spread 1/3 of the cream onto 1 meringue layer.  Top with a second
   meringue, centering it over the bottom layer.  Smooth on another
   layer of buttercream.  Top with remaining meringue, smooth side up,
   pressing gently. Frost sides and top of cake with remaining
   buttercream.  Gently press sliced almonds onto sides and top with a
   spatula.

        Dust about 2 inches of rim and 2-inch circle in center with
   powdered sugar.  Transfer to serving platter.  Let stand at room
   temperature for 30 minutes before serving in wedges.

        Source:  New York's Master Chefs, Bon Appetit Magazine
                 Written by Richard Sax, Photographs by Nancy McFarland
                 The Knapp Press, Los Angeles, 1985

        Chef:   Jean-Jacques Rachou, La Cote Basque Restaurant, New York

MMMMM
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