Text 25609, 107 rader
Skriven 2009-07-02 11:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: far flung 777
=====================
 JW> Dirty Dick's Last Resort, San Diego CA.
 ML> More properly, slimy Dick's Last Resort, or more officially,
 ML> Dick's Last Resort. There's one in Boston. You're welcome to it.
 JW> I don't have any interest in checking out such a place actually.

The Boston one used to have clambakes, which were said to be
worthwhile, but now it's back to corporate, 12.0 (+/- 0.2)
oz sirloins, big though weak Margaritas, that kind of thing.

 JW> were $3.99 with unlimited coffee as I recall. My ride had just
 JW> picked me up after taking the red eye from Edmonton and I was
 JW> ravenous for hearty greasy food, rather like a drunk lurching into
 JW> Denny's at 3 AM. He choose well.

I'm always ravenous for hearty greasy food, especially if it
includes substantial amounts of cured pork or just-killed beef.

 JW> This was my last drink (and the only one possible) before the recent
 JW> replenishing run.
 JW> Title: Summer Survival Kit: The Pompier

Poor man's Kir royale, I'd say. Speaking of which, what's the
duty-free allowance on booze, and is there a DFS (used to mean
"duty-free shop," but some clever person trademarked the term
and of course has cornered the market worldwide) in Calgary?

=

 JW> I generally hate puns especially if they're a contrived stretch but a
 JW> well turned and subtle double pun in context is a rare delight.

If you meant me, thanks.

 DS> if you're the type of person
 DS> who likes bubbly, obsequious servers
 ML> I haaate that.
 JW> Make'em cry. Maybe they'll quit.

I should do that, but I'm too nice I think.

-Begin Recipe Export- QBook version 1.00.14

Title: Concorde (Chocolate Meringue Cake w/ Choc. Moussse)
Keywords: Desserts, Cakes, Mousse, French, Cordon Bleu

   Concorde (Chocolate Meringue Cake Filled with Chocolate Mousse)
   ===============================================================
                          [SERVES 6]

  CHOCOLATE MERINGUE:

    135 g (4.5 oz) icing sugar
     90 ml (6 tbsp) cocoa powder
      5 egg whites
    150 g (5 0z) caster sugar
      X Few drops vanilla essence

  CHOCOLATE MOUSSE:

    100 g (3.5 oz) plain chocolate, cut into small pieces
     60 g (2 oz) butter
     60 g (2 oz) sugar
      2 egg yolks
      4 egg whites
      X Icing sugar for dusting
      X Butter, softened, for baking sheet

  EQUIPMENT: 2 piping bags, large plain icing tube, medium plain icing
             tube

  Preheat oven to 225 F.

  Brush 2 baking sheets with butter and cover with parchment. Cut an oval
  template about 8" x 5" from a thin sheet of cardboard. Use the template
  to trace 2 ovals on one of the sheets and one on the second. Leave
  room on the second baking sheet free for strips of meringue.

  Sift together the icing sugar and the cocoa powder. Beat the egg
  whites to soft peaks. Beat in the sugar and continue until stiff
  peaks form. Fold in the icing sugar-cocoa mixture and vanilla.
  Use a piping bag with the large plain tube to pipe the meringue
  to fill each traced oval, starting in the center and working out
  in a spiral. Fit another piping bag with the medium plain tube and
  pipe long thin strips on the second baking sheet, leaving about 1"
  between each. Bake for at least 2 hours, until the meringue is crisp
  and dry. Cool and peel off the paper.

  Slowly melt chocolate and butter together with 45 ml (3 T) of the
  sugar. Remove from heat and stir in the egg yolks. Beat egg whites
  to soft peaks. Gradually beat in the remaining sugar until stiff peaks
  form. Whisk part of the egg whites into the chocolate mixture. Gently
  fold this into the remaining egg whites with a metal spoon.

  Spread a thin layer of filling over 1 meringue oval. Place a second
  oval on top and spread it with filling. Top with the third meringue
  and spread the top and sides with mousse. Cut the meringue strips
  into 2.5 cm (1 inch) lengths with a serrated knife and use to
  decorate the. Sift icing sugar over the top. Cover and refrigerate
  for 2 hours before serving.

  Adapted from a recipe that originally bore the following note:
  copyright (c) 1991 Le Cordon Bleu

-End Recipe Export- Log: Captain S.Lefkowitz (S.S. Mein Kind)
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