Text 8468, 83 rader
Skriven 2008-06-07 15:12:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: border sneaks
=========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> We suspect Canada has 30,000 illegal immigrants give or take a few.
 JW> Most of Canada's entered legally but over stayed their student or
 JW> refugee visa, so we actually know their numbers and even their
 JW> names, just not their current address.

 DD> If you have their numbers call them up on the Alexander and tell them
 DD> to scram.

 JW> LOL!

 JW> But then we wouldn't have any cab drivers or janitors and society
 JW> would collapse!

Much like the sitution in USA, then. No cooks, gardeners, day labourers, etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Cheese Souffle
 Categories: Cheese, Eggs, Classic
      Yield: 5 servings
 
      2 tb Fine grated Parmesan cheese
      1 c  Whole milk
  2 1/2 tb Unsalted butter
      3 tb Unbleached all purpose
           Flour
    1/2 ts Paprika
    1/2 ts Salt
        pn Ground nutmeg
      4 lg Egg yolks
      5 lg Egg whites
      1 c  (packed) coarse grated
           Gruyère cheese
 
  Position rack in lower third of oven and preheat to 400.F.
  Butter 6-cup (1 1/2-quart) soufflé dish. Add Parmesan cheese
  and tilt dish, coating bottom and sides. Warm milk in heavy
  small saucepan over medium-low heat until steaming.
  
  Meanwhile, melt butter in heavy large saucepan over medium
  heat. Add flour and whisk until mixture begins to foam and
  loses raw taste, about 3 minutes (do not allow mixture to
  brown). Remove sauce pan from heat; let stand 1 minute. Pour
  in warm milk, whisking until smooth. Return to heat and cook,
  whisking constantly until very thick, 2 to 3 minutes. Remove
  from heat; whisk in paprika, salt, and nutmeg. Add egg yolks
  1 at a time, whisking to blend after each addition. Scrape
  soufflé base into large bowl. Cool to lukewarm.
  
  DO AHEAD: Can be made 2 hours ahead. Cover and let stand at
  room temperature.
  
  Using electric mixer, beat egg whites in another large bowl
  until stiff but not dry. Fold 1/4 of whites into lukewarm or
  room temperature soufflé base to lighten. Fold in remaining
  whites in 2 additions while gradually sprinkling in Gruyère
  cheese. Transfer batter to prepared dish.
  
  Place dish in oven and immediately reduce oven temperature
  to 375.F. Bake until soufflé is puffed and golden brown on
  top and center moves only slightly when dish is shaken gently,
  about 25 minutes (do not open oven door during first 20 min).
  
  Serve immediately.
  
  by Molly Wizenberg; adapted from a version in The Way to
  Cook by Julia Child
  
  Bon Appétit | May 2008
  
  Makes 4-6 main course servings
  
  Meal Master Format by Dave Drum - 11 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And this one here is the Eight of Chris Lemon..." -- TV's Frank
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