Text 30022, 63 rader
Skriven 2009-10-17 07:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Big Mouth 282
=====================
 DD> I suppose that citric acid might help. Say, 8 oz of Ruby Red. Or a
 DD> shot of Real Lemon. Dunno. I'll give it a try next time I get cramp
 DD> (not very often) and report back if I remember. (semi-likely) 

This would be a worthy and interesting experiment, the danger
being that if it doesn't work, would the other acid compromise
the effectiveness of the vinegar, and even if not, would it
make your stomach sour enough to dissuade you from taking the
other remedy?

 ML> And I thought you were a bigmouth. My full-size slug is
 ML> almost precisely 1 oz.
 DD> Depends on what I'm drinking. My mouth fills more quickly with sour
 DD> stuff than savoury stuff.   Bv)=

Fair enough, but being as I am, I'd go for the high dose of
medicinal. After all, an ounce and a teaspoon of yucka take
about the same amount of time to put down one's gullet.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: White Chocolate Creme Brulee
 Categories: Desserts, Chocolate
   Servings:  4

      5 lg Egg yolks
    1/2 c  Sugar
      2 c  Whipping cream
      3 oz White chocolate - imported,
           -finely chopped
    1/4 ts Vanilla extract
      2 tb Sugar

  FROM:      Michelle Bass (High Concepts (Raise it to the Power)
  504/391-2925 (1:396/16))

  Number of Servings:   4

  Position rack in center of oven and preheat to 300F.  Whisk egg yolks and
  1/4 cup sugar in medium bowl.  Bring cream and remaining 1/4 cup sugar to
  simmer in heavy medium saucepan.  Reduce heat to low. Gradually add chopped
  chocolate to cream mixture and whisk until smooth. Gradually whisk hot
  chocolate mixture into yolk mixture.  Mix in vanilla.

  Ladle custard into four 10-oz. custard cups (or creme brulee cups). Place
  cups in large baking pan.  Add enough hot water to pan to come halfway up
  sides of cups.  Bake until custards are set in center, about 1 hour. Remove
  custards from water and cool.  Cover and refrigerate overnight.

  Preheat broiler.  Sprinkle 1/2 tablespoon sugar over each custard. Broil
  until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or
  refrigerate up to 1 hour and serve cold.

  Portobello Yacht Club on Pleasure Island, Disney World, Orlando, FL.

  Courtesy of Bon Appetit, March, 1991.

  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-

MMMMM
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