Text 22604, 103 rader
Skriven 2009-03-30 04:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: ALTITUDE 417
====================
 GJ> I only heard of one
 GJ> case of theft from any guests in such places, of a watch, which was
 GJ> found to have been stolen by another traveller, a German.

If my laptop disappeared because of another tourist, that
wouldn't make Singapore any nicer for me, would it.

 GJ> This would have been at the time (1999, I think) when you hosted the
 GJ> Echo mob in Boston, and we dined in that excellent Chinese restaurant
 GJ> and you took us on a walk around you old student stamping ground.  I
 GJ> saw that hole while looking down from a car travelling along a higher
 GJ> level road.

That was more likely to be road works. Possibly the beginning
of the slight Green Line relocation, which was associated with
the same Big Dig project.

 ML> did point out that my inaccuracy may have been contributed to by
 ML> the unusual balance of the bow toward the tip.
 GJ> Did s/he give a reason for such an unorthodox balance?

Yes, said something about how it allowed certain players
(I assume with unorthodox bone structure in the arm or hand)
to do spiccato more easily.

 GJ> Yesterday there was an affray at Sydney airport, with a fight between
 GJ> bikey gangs and a man was bashed to death.  Other passengers were
 ML> I'm glad it was Sydney rather than elsewhere - Sydney is one
 ML> of the most horrible places I have ever encountered.
 GJ> Not my favourite, either, but LA airport is even worse.

Sydney in general left me cold, cold, cold.

 I dislike
 GJ> airports where international and domestic terminals are separated.

Um hmm.

 GJ> 4 tb Vino racio, or dry vermouth

rancio

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Eli's Chicago White Chocolate Macadamia Cheesecake
 Categories: Chocolate, Cheesecake
      Yield: 1 Serving

           Chocolate Cookie Crust:
      9 oz pk Chocolate Cookie Wafers
    1/2 c  Unsalted Butter; plus
      1 Tb more for the pan
           Cheesecake:
  1 1/2 lb Cream Cheese; room temp
    3/4 c  Sugar; plus 2 Tbs
  2 1/2 tb Cocoa; sifted
      1 tb Flour; sifted
    1/4 ts Salt
      2 ts Vanilla
      2    Eggs
      1    Egg Yolk
      3 oz Semisweet Chocolate;
           -melted
    3/4 c  Whipping Cream
      2 oz Macadamia Nuts; toasted
      2 oz White Chocolate; chopped
           Ganache:
      1 c  Whipping Cream
      3 oz Bittersweet Chocolate Chips

  FOR CRUST, butter bottom and sides of a 9- or 10-inch springform pan
  with about 1 Tbs butter. Grind the cookie wafers and put cookie crumbs
  in pan; add 1/2 cup melted butter. Toss until butter is absorbed.
  Press crumb mixture onto bottom and sides of pan. Refrigerate until
  firm, approximately 10 mins.

  FOR CHEESECAKE, beat cream cheese and sugar in large mixing bowl until
  smooth. Beat in cocoa, flour, salt, and vanilla. Add eggs and egg
  yolk, one at time, beating after each addition until very smooth. Add
  melted semi-sweet chocolate and beat until chocolate is well
  incorporated. Beat in whipping cream. Chop macadamia nuts coarsely.
  Fold in chopped nuts and white chocolate by hand. Pour into prepared
  chocolate crust. Bake at 350 F for 5 mins. Reduce oven temperature to
  325 F and bake 35 to 40 mins more. Cool on wire rack for 2 hours.
  Refrigerate several hours or overnight before unmolding.

  FOR GANACHE, heat whipping cream to simmering in a saucepan. Remove
  from heat and whisk in bittersweet chocolate chips. Whisk until
  chocolate is completely melted and mixture is smooth. Refrigerate until
  thoroughly chilled, preferably overnight. Whip chilled mixture gently
  until soft peaks form. Do not overmix. Smooth whipped ganache evenly
  on top of cheesecake. (Extra ganache may be frozen for later uses or
  enjoyed as an ice cream topping). Decorate cake with toasted macadamia
  nuts and/or chocolate shavings, if desired.

  Makes one 9- or 10-inch cake.

  Recipe By: The Route 66 Cookbook

MMMMM
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