Text 24790, 96 rader
Skriven 2012-05-14 02:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: bad ideas 647
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 GJ> I am more inclined to live rather further from the "edge" than I did
 GJ> in my youth.  These days my calculated risks are less risky, but I did
 GJ> really enjoy aerobatics from the front seat of a Tiger Moth.

I seldom if ever did anything that I perceived as being on
the edge safetywise, though I do not shrink from doing so
aestheticwise or experiencewise. I have done things that
other people perceive as being on the edge safetywise, but
many of these other people I find unnecessarily cautious.

 GJ> If you can reach the optimum pleasure level without moving towards the
 GJ> "not worth it" pain level, that is good.  This point can vary over
 GJ> time, so the spicy level may need to be adjusted.

Funnily, I had some Chinese food that needed to have some
life added and used a tablespoon of Pain Is Good Louisiana
Style Hot Sauce (medium) for two servings - this is about
the amount I'd normally be using for one serving. I found it
not painful but almost too hot (with a substantial habanero
taste). This after not eating anything spicy for several days.

 GJ> Don't you experience the pleasure of your body moving energetically,
 GJ> like a well-oiled machine?

Of course not, except in some highly circumscribed circumstances
that should not be elucidated here.

 Have you never vicariously enjoyed the
 GJ> sight and sound of a powerful bulldozer working to its design limits?

Of course not, ever.

 GJ> Or come to the end of Max Bruch's concerto, knowing you have performed
 GJ> perfectly by your own standards, smiling proudly as you bow to
 GJ> acknowledge the standing ovation of the rapturous audience?

Of course not, and I find it offensive that people do such,
both as performers and audiences. I hate standing ovations and
I hate proud smiles. Anyhow, though I could probably perform
the Bruch concerto perfectly by an audience's standards, it is
unlikely that I could perform it perfectly by my standards.

I don't expect you to understand that, but perhaps someone
here might.

Peppermint-Fudge Brownies
cat: cookie, dessert, cake
Yield: 1 batch

h - BROWNIES
1 c butter
12 oz semisweet chocolate chips
1 c granulated sugar
4 lg eggs
1 ts vanilla extract
1 1/4 c all-purpose flour
h - FROSTING
3/4 c (4 1/2 oz) semisweet chocolate chips
1 Tb butter
1 c confectioners' sugar, sifted
1/4 c sour cream
1 ts vanilla extract
10 red and/or green swirled starlight mint
- candies, coarsely crushed, for garnish

Heat oven to 350F. Line a 13 x 9" baking pan with foil,
letting foil extend above pan at both ends.

Melt butter in a covered 3-qt microwave-safe bowl on
high or in a saucepan over med-low heat. Add chocolate
chips and microwave, stirring every 15 sec, or cook,
stirring occasionally, until chocolate melts and
mixture is smooth. Remove from heat. Stir in sugar.
Add eggs and vanilla and stir briskly until blended.
Stir in flour. Pour into prepared pan and spread evenly.
Bake 25 to 30 min or until a pick inserted in center
comes out clean (don't overbake). Cool completely in
pan on a wire rack.

Frosting: Clean bowl or saucepan. Add chocolate and
butter and melt in microwave on high, or over low
heat, stirring often (mixture may look dried and
grainy). Remove from heat. Add confectioners' sugar,
sour cream and vanilla. Beat with electric mixer
until smooth. Spread over cooled brownies. Sprinkle
with candy. For easier cutting refrigerate 30 min.
Remove from pan by lifting foil at ends to cutting
board. Cut in lengthwise in twelve 1"-wide strips.
Cut crosswise diagonally into diamonds.

www.womansday.com/food-recipes/dessert-recipes/
10-exhilarating-peppermint-desserts-101547

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