Text 11564, 91 rader
Skriven 2011-05-30 11:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: competency 408
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 -> Troublesome children would have cost you a
 -> few As in school, then!
 HN> Ha! I avoided A's as though 
 HN> they were the plague!

Being in a baseball mood, I read "the A's," and I said to
myself, good choice, Oakland Coliseum is a pretty terrible
place. Which led me to think about various things, such as
Mickey Mantle, who played for KC at one time, when it was
Yankee farm team, and Joplin, the city that doesn't exist
any more. And George Brett, whose restaurant doesn't exist
any more (a search for KC BBQ still finds it as a result),
but Mickey Mantle's, in Manhattan, still does. And then
I thought of the day I left KC (see my trip report), and
how most of my friends were going to the Royals game that
day, and maybe I should have done the same.

 HN> Stay pretty
 HN> much in the middle of the bell curve
 HN> and you can remain unnoticed!

"How not to be seen." I wasn't too great at that and
got blown out of the water a few times.

 -> A quarter a pop - way too much - quarter a week per
 -> customer maybe?
 HN> A quarter per subscription...one 
 HN> subscription= one month for one
 HN> quarter. $150/month= about 
 HN> 600 customers. It was plenty
 HN> of work!

Oh. Quarter a month, too much work. I presume you
carried the papers in batches! 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate Genoise
 Categories: Live!, Cakes, Dessert, Chocolate
      Yield: 1 Servings

    1/3 c  Cake flour
    1/3 c  Cornstarch
    1/4 c  Alkalized (Dutch process)
           Cocoa powder
      3 lg Eggs plus 3 large egg yolks
    3/4 c  Sugar
        pn Salt

  Recipe Courtesy of Nick Malgieri

  One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered
  and the bottom lined with a disk of parchment or wax paper

  Set a rack at the middle level of the oven and preheat to 350 degrees.

  Sift together the cake flour, cornstarch, and cocoa through a
  fine-meshed strainer over a piece of waxed paper to break up any
  lumps in the cocoa. Set sifted ingredients aside with the strainer.

  Whisk together the eggs yolks, sugar, and salt in the bowl of an
  electric mixer. Place the bowl over a pan of simmering water and
  continue whisking gently until the mixture is lukewarm, about 100
  degrees. This should take only a minute or two.

  Whip with the electric mixer on high speed until the mixture is
  cooled and increased in volume, about 3 to 4 min.

  Remove bowl from mixer and sift in dry ingredients, in three additions
  gently folding each third in with a rubber spatula. Pour the batter
  into the prepared pan and spread the top even with a spatula.

  Bake the layer about 30 min until it is well risen and the center
  is firm to the touch.

  If necessary, loosen the layer from the side of the pan with a small
  knife or spatula and invert the cake onto a rack. Place another rack
  on the cake and invert again. Remove the top rack, so that the layer
  cools right side up, still on the paper.

  Yield: 1 round layer, 9 inches in diameter by 2 inches deep

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW CL#9220

  Format by Dave Drum - 25 January 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM
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