Text 33421, 98 rader
Skriven 2010-01-12 06:47:00 av Dave Drum (37496.cooking)
  Kommentar till text 33418 av Dale Shipp (1:261/1466.0)
Ärende: Bar Bets
================
-=> Dale Shipp wrote to Hap Newsom <=-

 HN> way to win a bet with "newbies" on the boat!
 HN> One had to be both slim, flexible, and not
 HN> bothered by being in VERY tight quarters.

 DS> That makes me think of a story I once saw on some movie or TV.  One guy
 DS> was talking to another at a bar about bar bets.  Basically what he said
 DS> was "My friend, if a guy comes up to you and tries to bet you that he
 DS> has a grasshopper that will jump up and spit in your ear -- don't take
 DS> the bet.  You'll lose your money and get a slimy ear."

That almost has to be a Damon Runyon story. Probably Guys & Dolls - I remember
a skit that went something like "If a guy comes up to you and bets you that he
can make the Jack of Spades jump out of his deck of cards and spit apple juice
in your ear - don't bet with him. You'll wind up with an earful of apple juice
every time." I think it was "Harry the Horse" who was saying it to some
greenhorn - but, it's been a long time since I watched Sky Masterson singing to
Miss Adelaide.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pavlova #1
 Categories: Five, Desserts, Eggs, Fruits
      Yield: 6 Servings

      4    Egg whites; room temp
      1 c  Castor sugar
      1 tb Vinegar
           Cornflour
           Fresh fruits

  With an electric mixer, beat the egg whites until soft
  peaks form, then gradually add the sugar (about 1 ts
  every 30 seconds). This will take around 15 minutes.
  Beat until firm. Add the vinegar. When combined, turn
  out onto a flat baking sheet that has been greased and
  dusted with cornflour. Shape it so that there will be
  a hollow in the centre to hold the fruit.
  
  Cook in a pre-heated, warm oven (350-375øF.) for 10
  minutes, then at 200-250øF. for 40-50 mins.
  
  When cooked, turn the oven off and allow to cool
  slowly in the oven for at least an hour, preferably
  overnight. Gradual cooling is important. Serve cold,
  topped with whipped cream and fresh fruit such as
  strawberries, bananas and kiwi fruit.
  
  NOTES:
  
  * Pavlova (Australian meringue dessert) -- This is a
  quintessentially Australian dish. The legend behind
  it is that it was created by a chef in Adelaide after
  he had seen Anna Pavlova dance, saying that he wanted
  to create a dessert that was as light and airy as her
  dancing.
  
  Australians pride themselves on their ability to cook
  a good Pavlova. When important visitors come to an
  Australian household, they are likely to be served a
  Pavlova with plenty of fresh fruit. There are many
  variations on the recipe. This one comes from my
  friend Janet Wiles.

  Yield: Serves 6-8.
  
  * Castor sugar is known in North America as
  "granulated sugar." Cornflour is likewise
  "cornstarch." The higher temperature initially is to
  form a crust on the outside of the meringue base, it
  should be crisp on the outside, though not browned,
  and soft inside. It's important that the beaters and
  the bowl are really dry and clean. Uneven temperatures
  will cause the base to collapse (keep the oven door
  closed and let it cool slowly).  Experienced Pavlova
  cooks claim that electric ovens work best because they
  heat more uniformly.
  
  Transcribed by Kathy Morris; Stanford University
  
  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 

 

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