Text 28628, 61 rader
Skriven 2009-09-11 23:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: best-laid plans 158
===========================
 DS> We'll see you there.  Then we'll write up our review on last night's
 DS> trip to Fatburger along with our reaction to Bateman's (we have never
 DS> been there).

As you know, there was some kind of enormous weather front
between Boston and Washington that disrupted air traffic, so
you didn't get to try Bateman's. I ended up just turning
around and going home - when we were sitting on the tarmac
in DCA, they told us about the weather, and the people behind
me were kind of apprehensive about going through the mess, but
they had nothing to worry about, as we ended up above most of it.

Next time, no weather.

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

      Title: Chocolate Cream Pie > Chicago Tribune
 Categories: Chocolate, Pies, American
      Yield: 8 Servings

      3 oz Unsweetened chocolate
      3 tb Butter
      1 c  Sugar
      3 tb Cornstarch
  2 1/2 c  Milk
      3    Eggs
      1 pn Salt
      1 ts Vanilla
      1    Baked 10-inch pie shell
      2 c  Whipping cream
      1 tb Sugar
      2 oz Semisweet chocolate

  Melt the unsweetened chocolate and butter together over very low heat
  or in a low oven.  Do not stir the mixture while it's melting.

  In a saucepan, whisk 1 cup sugar and the cornstarch together. Slowly
  add the milk and whisk until smooth.  Beat in the eggs well.  Add salt
  and put the pan over medium heat.  Whisk the mixture with a wire whip
  the entire time it takes to cook.  (I often read while I'm doing this,
  but whatever you do, don't stop whisking.)

  In about 5 minutes the mixture will begin to thicken.  Now, beat the
  mixture strongly until it almost boils.  Remove the pan from the heat.
  Put the pan in a sinkful of cold water and whisk until slightly
  cooled.  Add the vanilla and chocolate-butter mixture.  Whisk the
  entire concoction until smooth and totally blended.

  Pour it into the pie shell and set the pie in the refrigerator. Whip
  the cream until stiff, sweeten it with 1 tablespoon sugar and spread
  it on top of the chocolate mixture.  Shave or grate the semisweet
  chocolate and decorate the top of the pie with a ring of shavings.

  Recipe By: Carole Travis-Henikoff
  Printed in Chicago Tribune Magazine 5/24/98

MMMMM

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