Text 8578, 140 rader
Skriven 2008-06-09 13:06:07 av Mark Lewis (1:3634/12.0)
     Kommentar till en text av Joan Macdiarmid
Ärende: CO + H2   80605
=======================
-=> On 06-08-08 17:54, JOAN MACDIARMID wrote to GLEN JAMIESON <=-

 GJ> I didn't notice that anomaly, as I originally looked
 GJ> at the recipe with the ingredients listed in 2 columns,
 GJ> and it made sense reading across. I have fixed it now.

 JM>  Good. It's hard to catch in 2-column. I am with Dale
 JM>  in wishing that wasn't an MM default.

i agree, too... i don't use two column at all and can actually see where
folk go wrong thinking that it saves space... it doesn't save any space
and in fact consumes _more_ space... it does save lines, though...

why does is consume more space? because of the spaces between the
columns and the bytes they take... a two column recipe, saved to a text
file should be larger in bytes than the same recipe in one column
format...

as proof, here are the results of this experiment and the recipe used is
posted below in both formats...

SINGLE  .TXT      2615 06/09/08 11:54
DOUBLE  .TXT      2786 06/09/08 11:54

the double column format of this recipe is 171 bytes larger ;)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Raspberry Almond Torte
 Categories: Desserts
      Yield: 1 Servings
 
   0.50 c  Blanched almonds, toasted li
           -htly
   2.00 oz Unsweetened chocolate
   2.00 tb Unsalted butter
   2.00 lg Eggs
   1.00 c  Sugar
   1.00 tb Framboise (or other raspberr
           - brandy)
   0.75 c  Flour
   1.00 ts Baking powder
   0.50 ts Salt
   1.00 c  Raspberries
           Glaze:
   0.33 c  Raspberry jam
   1.00 tb Sugar
           Ganache:
   0.25 c  Heavy cream
   6.00 oz Bittersweet chocolate, chopp
           -d
           Lemon leaves for garnish
           Raspberries for garnish and
           -ccompaniment
 
  In a food processor, grind the almonds, scraping down the sides of
  the bowl occasionally, for 5 minutes or until they are the
  consistency of nut butter.  Reserve. In a bowl set over simmering
  water, melt the chocolate and the butter, stirring occasionally.
  Remove from heat. In a large bowl with an electric mixer, beat eggs
  until they are pale, add sugar gradually, beating, and beat until
  mixture is very thick and pale. Beat in chocolate mixture, framboise,
  and the almond butter, and beat until well combined. Sift the flour,
  baking powder, and salt into the bowl. Beat until well combined. Fold
  in 1 cup of raspberries gently. Turn the mixture into a well-buttered
  8-1/2-inch springform pan, spreading it evenly and smoothing the top.
  Bake in the middle of a preheated 350f oven for 40-45 minutes or
  until pick comes out clean. Let torte cool in the pan on a rack, and
  then remove sides of pan. In a small heavy saucepan, combine the jam
  and sugar, bring mixture to a boil, stirring, and boil it, stirring,
  for 3 minutes. Force glaze through a fine sieve into a small bowl.
  Invert the torte onto the rack, set over wax paper, remove bottom of
  the pan, and spread the glaze on top and sides of the torte. Let the
  torte stand at room temperature for 2 hours, or until the glaze is
  set. In a small heavy saucepan, bring cream to a boil and remove pan
  from heat. Stir in chocolate, stirring until mixture is smooth, and
  then let the ganache cool for about 3 minutes. Pour ganache over the
  torte, smoothing it with a spatula and letting the excess drip down
  the side, and let the torte stand for 1 hour, or until the ganache is
  set. Transfer the torte, carefully, to a serving plate. Garnish with
  additional raspberries and lemon leaves. Serve with additional
  raspberries and lemon leaves alongside.
 
MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Raspberry Almond Torte
 Categories: Desserts
      Yield: 1 Servings
 
   0.50 c  Blanched almonds, toasted li     1.00 c  Raspberries
           -htly                                    Glaze:
   2.00 oz Unsweetened chocolate            0.33 c  Raspberry jam
   2.00 tb Unsalted butter                  1.00 tb Sugar
   2.00 lg Eggs                                     Ganache:
   1.00 c  Sugar                            0.25 c  Heavy cream
   1.00 tb Framboise (or other raspberr     6.00 oz Bittersweet chocolate,
chopp
           - brandy)                                -d
   0.75 c  Flour                                    Lemon leaves for garnish
   1.00 ts Baking powder                            Raspberries for garnish and
   0.50 ts Salt                                     -ccompaniment
 
  In a food processor, grind the almonds, scraping down the sides of
  the bowl occasionally, for 5 minutes or until they are the
  consistency of nut butter.  Reserve. In a bowl set over simmering
  water, melt the chocolate and the butter, stirring occasionally.
  Remove from heat. In a large bowl with an electric mixer, beat eggs
  until they are pale, add sugar gradually, beating, and beat until
  mixture is very thick and pale. Beat in chocolate mixture, framboise,
  and the almond butter, and beat until well combined. Sift the flour,
  baking powder, and salt into the bowl. Beat until well combined. Fold
  in 1 cup of raspberries gently. Turn the mixture into a well-buttered
  8-1/2-inch springform pan, spreading it evenly and smoothing the top.
  Bake in the middle of a preheated 350f oven for 40-45 minutes or
  until pick comes out clean. Let torte cool in the pan on a rack, and
  then remove sides of pan. In a small heavy saucepan, combine the jam
  and sugar, bring mixture to a boil, stirring, and boil it, stirring,
  for 3 minutes. Force glaze through a fine sieve into a small bowl.
  Invert the torte onto the rack, set over wax paper, remove bottom of
  the pan, and spread the glaze on top and sides of the torte. Let the
  torte stand at room temperature for 2 hours, or until the glaze is
  set. In a small heavy saucepan, bring cream to a boil and remove pan
  from heat. Stir in chocolate, stirring until mixture is smooth, and
  then let the ganache cool for about 3 minutes. Pour ganache over the
  torte, smoothing it with a spatula and letting the excess drip down
  the side, and let the torte stand for 1 hour, or until the ganache is
  set. Transfer the torte, carefully, to a serving plate. Garnish with
  additional raspberries and lemon leaves. Serve with additional
  raspberries and lemon leaves alongside.
 
MMMMM

)\/(ark

... Omnivores treat vegetarians with enmity because vegetarians are weird!

 * Origin:  (1:3634/12)