Text 33219, 131 rader
Skriven 2010-01-06 18:22:00 av Dave Drum (37306.cooking)
  Kommentar till text 33191 av MICHAEL LOO (1:123/140)
Ärende: Treats for treatments
=============================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> croaked from the trio of bleeding ulcers. Of course I suspected colon
 DD> cancer causing the primary symptom(s).

 ML> Good thing it wasn't. With my sister it was, as you know,
 ML> the opposite - she called me saying she had the big C, and
 ML> I said, have them test for ulcers, and they diagnosed ulcers,
 ML> and they didn't find the cancer until it actually ate through
 ML> her intestines and ruptured them.

I'm sorta glad it wasn't too. It was pretty worrisome at the time and I was
wondering if I'd even have time to get my affairs in order. 
 
 ML> The standard therapy for ulcers these days is Flagyl, Pepto,
 ML> and an antibiotic.

Flagyl _IS_ an antibiotic (metronidazole) and is used to treat a wide range of
bacterial infections in the stomach, skin, joints (got all those) and vagina
(missed out on that one). One of my old girlfriends had a course of that for
some exotic whoop-de-doo thing. I had to go get tested for the same baddies and
we weren't allowed any of the old rumpty-bumpty until the croakers gave the OK.
Things sucked. 
 
 DD> Of course I read the panel which listed the possible side effects.
 DD> And, as most do, snorted and muttered to myself "Yeah, right" as I
 DD> washed down another dose. Betcha I don't ever take Alleve or its
 DD> generics ever again.

 ML> I've seen people wash down doses of same with booze. I can't
 ML> cast too many stones about burning the candle at both ends and
 ML> the middle, but that's what they're doing.

Eeeeewwwwww ... I used to take speeders with Scotch - nearly fifty years ago -
so I could stay up and party, party, party. (See tag line)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Scotch Whisky Trifle
 Categories: Desserts, Booze, Dairy, Fruits
      Yield: 12 servings
 
MMMMM-----------------COFFEE-CARAMEL CUSTARD------------------------
  2 2/3 c  Half and half
      6 lg Egg yolks
    3/4 c  Dark brown sugar; packed
      3 tb All-purpose flour
  1 1/2 ts Vanilla extract
      1 c  Whipping cream; chilled
           +=PLUS=+
      2 tb Whipping cream; chilled
  1 1/4 ts Instant espresso powder
           +=OR=+
  1 1/4 ts Instant coffee powder
      3 tb Scotch whisky

MMMMM--------------------------TRIFLE-------------------------------
      1 lb Frozen pound cake; in 3/4"
           - cubes
      6 tb Scotch whisky
      1 c  Raspberry jam
      1 pt Fresh raspberries
           +=OR=+
     24 oz Frozen raspberries; thawed
      2 lg Bananas; peeled, halved
           - longways, sliced
                        
MMMMM------------------------TO FINISH------------------------------
      2 c  Whipping cream; chilled
      3 tb Sugar
      3 tb Scotch whisky
    1/2 pt Fresh raspberries
           Semisweet chocolate; curled
           - or grated

  For custard: Scald half and half in heavy medium
  saucepan. Whisk yolks, sugar and flour in top of
  double boiler until smooth. Gradually whisk in hot
  half and half. Set over boiling water and stir until
  custard is very thick and mounds when dropped from
  spoon, about 6 minutes. Set top of double boiler over
  ice and chill custard, whisking occasionally. Mix in
  vanilla.
  
  Combine whipping cream and espresso powder in large
  bowl and stir until powder dissolves. Beat to firm
  peaks. Add Scotch and beat until firm. Fold cream
  mixture into cold custard in 2 additions. (Can be
  prepared 1 day ahead. Cover and refrigerate.)
  
  For trifle: Place half of pound cake cubes in 3-quart
  trifle bowl or glass bowl. Sprinkle with 3
  tablespoons Scotch and toss. Heat jam in heavy small
  saucepan until just pourable. Spoon half of jam over
  cake and spread. Top with half of custard. Top with
  1/2 the raspberries, making sure some berries show at
  sides of bowl.  Top with half of bananas. Place
  remaining pound cake cubes in another bowl. Sprinkle
  with 3 tablespoons Scotch and toss. Layer fruit over.
  Spoon remaining jam over and spread. Top with
  remaining custard, then with other halves of
  raspberries and bananas. Cover and refrigerate until
  set, at least 3 hours. (Can be prepared 1 day ahead).
  
  Whip cream and sugar in large bowl to stiff peaks.
  Add 3 tablespoons Scotch and beat to firm peaks.
  Mound cream atop trifle.

  Garnish with fresh raspberries and chocolate.
  
  Source: Bon Appétit | December 1990
  
  From: Karen Mintzias; Fidonet COOKING echo
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Man who burn candle at both ends soon have lap full of hot wax!
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