Text 2123, 82 rader
Skriven 2010-09-27 20:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: hot 603
===============
 -> That's sort of sad. I imagine the proprietor lost interest or
 -> died or something.
 HN> Yeah, that's what I've been thinking.
 HN> Too bad, it was pretty good food too!

I always feel kind of sad whenever a good place goes under,
even though I realize that it's just the way the cookie
crumbles.

 -> But that's so irritating. I'm used to trusting people.
 HN> But you already have a priori knowledge that
 HN> your brother's "trustworthy" meter has never
 HN> moved out of the red zone. So you should not
 HN> be surprised when he lives up to his reputation!

Here's the latest lunacy (pasted direct) -

 My acquaintance Scott says that those who are sticklers
 for the rules are usually the worst violators themselves.
 
 The only example I can think of is myself:  being obsessed
 with rules but killing my own father.

Lots of sense, huh.

 ->  HN> The smoked salmon was great! the prosciutto was WOW
 -> I expected no less of the MacDonalds.
 HN> It was a great evening, and the 
 HN> newlyweds are spending the month
 HN> in Italy...Roaming around and..uh...

A month in Italy? Good for them. I've not spent more than
maybe about 10 days in a row there, and it was woefully
not enough.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Biscotti Di Prato ( Tuscan Almond Biscotti)
 Categories: Italian, Cookies, Gifts
   Servings: 1

  3 3/4 c  Flour; all purpose,
           -unbleached
      2 c  Sugar
      1 ts Baking powder
    1/4 ts -Salt
      4    Eggs;large, whole
      1 ts Vanilla
    1/2 ts Almond extract
  1 2/3 c  Almonds, whole, blanched
           -toasted lightly & chopped
           -coarse

MMMMM-----------------------------EGG WASH----------------------------------
      1    Egg, large; &
      1 ts -Water

   In the bowl of an electric mixer fitted with the paddle attachment blend
  the flour, the sugar, the baking powder, and the salt until the mixture is
  combined well. In a small bowl, whisk together the whole eggs, the yolks,
  the vanilla and the almond extract, add the mixture to the flour mixture,
  beating until a dough is formed, and stir in the almonds.
    Turn the dough out onto a lightly floured surface, knead it several
  times, and divide it into fourths. Working on 2 large buttered and floured
  baking sheets, with floured hands form each piece of dough into a flattish
  log 11 inches long and 2 inches wide, arrange the logs at least 3 inches
  apart on the sheets, and brush them with the egg wash. Bake the logs in a
  preheated 350F oven for 35 minutes and let them cool on the baking sheets
  on racks for 10 minutes. On a cutting board, cut the logs crosswise on the
  diagonal into 3/4" inch slices, arrange them the biscotti, cut sides down,
  on the baking sheets, and bake them in the 350F oven for 5 to 7 minutes on
  each side, or until they are pale golden. Transfer the biscotti to racks to
  cool and store them in airtight containers. MAKES ABOUT 56 BISCOTTI

  Source: Gourmet magazine, December 1992

MMMMM


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