Text 32199, 113 rader
Skriven 2009-12-13 21:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: green etc 496
=====================
-=> Quoting Hap Newsom to Michael Loo <=-

 -> I used to hang around a paper mill town (it was near some
 -> hiking trails I used to enjoy), and the smell of the town
 -> reminded me mightily of Brussels sprouts.

 HN> As a long standing resident of Tacoma, 
 HN> I am very familiar with that smell....it 
 HN> used to come from the pulpmills down
 HN> by the Brown and Haley factory...when
 HN> the weather came from the north you 
 HN> could smell it ("fondly" called the Aroma
 HN> of Tacoma)

When a mill was built across the river from my home town, I thought
the stench was awful but a lot of locals who cut trees, hauled them
to the mill or worked in the mill thought it "smelled like money."
                
There are now some kind of improved stacks and abatement procedures
in place so the smell is infrequent and mild.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Quadruple Chocolate Loaf Cake
Categories: Cakes, Chocolate
  Servings: 10

           Cake
  1 2/3 c  all-purpose flour
    1/2 ts baking soda
    1/2 c  cocoa
  1 1/3 c  sugar
  1 1/2    stick soft unsalted butter
      2    eggs
      1 TB good-quality vanilla
           extract
    1/3 c  sour cream
    1/2 c  boiling water
      1 c  semisweet chocolate chips or
           morsels
           Syrup:
      1 ts cocoa
    1/2 c  water
    1/2 c  sugar
           Garnish:
      1 oz dark chocolate, splintered

Special equipment: 2-pound loaf tin (approximately 9 1/2 by 4 1/2 by
3 inches deep), lined with greased foil, pressed into the corners
and with some overhang at the top. Alternatively, substitute a
silicon loaf tin, no foil lining necessary.

Take whatever you need out of the refrigerator so that all
ingredients can come room temperature. Preheat the oven to 325
degrees F, putting in a baking sheet as you do so.

Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and  
sour cream into the processor and blitz until a smooth, satiny brown  
batter. Scrape down with a rubber spatula and process again while  
pouring the boiling water down the funnel. Switch it off, then
remove the lid and the well-scraped double-bladed knife and, still
using your rubber spatula, stir in the chocolate chips or morsels.

Scrape and pour the batter into the prepared loaf tin and put into
the oven, cooking for about 1 hour. When ready, the loaf will be
risen and split down the middle and a cake-tester will pretty well
come out clean.

Not long before the cake is due out of the oven (when it has had
about 45 to 50 minutes), put the syrup ingredients of cocoa, water
and sugar into a small saucepan and boil for about 5 minutes, to
give a thick syrup.

Take the cake out of the oven and sit it on a cooling rack, still in  
the tin, and pierce here and there with a cake tester. Pour the
syrup over the cake.

Let the cake become completely cold and then slip out of its tin,  
removing the foil as you do so. Sit on an oblong or other plate.  
Sprinkle the chocolate splinters over the top of the sticky surface
of the cake

2/3/07. I made the cake today and it took closer to 1:25 minutes to  
bake in my convection oven.

Recipe Notes: A note about preparing your loaf pan. Butter the pan,
then line it carefully with foil making sure you have several inches
above the sides of the pan. You want to make sure the syrup cannot
flow over the edge of the foil. This extra also acts as handles to
get the cake out of the pan.  It wouldn't hurt to use the quick
release (non stick) foil. (The dull side is the release side).

Very tasty and dead easy and fast to put together. This recipe is a
keeper.

Recipe By: Nigella Lawson

From: Terrypogue To: Foodwine
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Limburger smells like a cross between skunk juice and hangover breath.

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