Text 26380, 82 rader
Skriven 2012-06-23 06:27:45 av Dave Drum (1:18/200.0)
  Kommentar till text 26378 av Dale Shipp (1:261/1466.0)
Ärende: Crab vs. Krabby poll
============================
-=> Dale Shipp wrote to Jim Weller <=-

 JW> I am not the only one in my family to rail about this in
 JW> restaurants. Charlee and Lexi both love seafood, especially
 JW> shellfish, and will order it as often as their mom will allow them
 JW> to. Recently Charlee ordered crab salad which came out with surimi.
 JW> She called the waitress over and complained, "I ordered crab salad.
 JW> I want crab salad. This is not crab. This is that gummy fake crab
 JW> made from rubber fish." The waitress was quite nonplused being
 JW> chewed out by a five year old while her mother nodded in approval!
 JW> She sent it back and even had her mom check the bill before they
 JW> paid to make sure they weren't charged for it.

 DS> Good for her -- Did she chew out the waitress in a common language?  Or
 DS> did she use one known only to you folks?  Somehow, what came to mind
 DS> was Gigi chewing out the waitress at the Montreal picnic -- in French.

Which may have been a good thing as Gigi gave me a translation later in Flo's
kitchen. In many places what she said to the waitbot would be considered
"fightin' words". As it was they were scatological, obscene and insulting. The
most safely reportable (for a family echo) phrase was "lying cow". Also there
were several "F bombs", references to the waitbot's parentage, their state of
marriage at the time of the waitbot's birth, the waitbot's sexual habits and
preferences, etc., etc. 

Only time in my life I wished I understood the Froggish tongue - it was a
classic rant and would have been better without having to ask for a
translation.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Orange Creme Brulee
 Categories: Desserts, Chocolate, Booze, Citrus
      Yield: 8 Servings
 
      4 oz Bittersweet chocolate;
           - chopped
  1 3/4 c  Heavy cream
      6 lg Egg yolks
      1    Whole large egg
    1/2 c  Granulated sugar
  1 3/4 c  Milk
      2 tb Grand Marnier
      1 ts Orange zest
    1/4 c  Packed light brown sugar
           - sugar
 
  Preheat oven to 325øF/160øC.
  
  Put chocolate in a small metal bowl. In a heavy saucepan
  heat 1/2 cup cream over moderately high heat until it just
  comes to a boil and pour over chocolate. Let chocolate
  stand until softened and whisk mixture until smooth.
  
  In a bowl whisk together yolks, whole egg, and granulated
  sugar and whisk in chocolate mixture. In pan heat
  remaining 1 1/4 cups cream and milk until mixture just
  comes to a boil.Add milk mixture to egg mixture in a
  stream, whisking, and whisk in Grand Marnier.
  
  Divide custard among eight 1/2-cup flameproof ramekins
  (measuring 3 1/4 inches in diameter across the top) set in
  a roasting pan and add enough hot water to pan to reach
  halfway up sides of ramekins. Bake custards in middle of
  oven until they are just set.
  
  Set broiler rack so that custards will be 2 to 3 inches
  from heat and preheat broiler. Sift brown sugar evenly
  over custards and broil custards until sugar is melted and
  caramelized, about 2 minutes. (Alternatively, raw sugar
  may be sprinkled over custards and caramelized with a
  blowtorch.) Chill custards 20 minutes.
  
  Gourmet | October 1995

  Uncle Dirty Dave's Archives
 
MMMMM

... Why do we say something is out of whack? What IS a "whack"?
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)