Text 26979, 77 rader
Skriven 2012-07-06 10:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: current news 921
========================
 JW> I am happy to hear that for both of them. Even if the chemo etc.
 JW> only bought him a bit of time, it's all good so long as that extra
 JW> time is enjoyable.

He's been doing pretty well, but the last couple days
digestive troubles have arrived. I don't think it was our
home-ground burgers, as his was done medium; mine was
essentially raw, and I ate it with no particular effects.
I'm a little concerned, as it's a digestive cancer to begin
with. For the back pain I talked about before, he was
taking opiates, which mess up your intestines to begin
with, so one can hope it's only that. Anyhow, he's in
Hershey at the medical center there, so maybe they can
figure it out and if not make it better at least put our
minds to rest.

 ML> I have discovered that beef fat now
 ML> disgusts me when it's warm and jiggly, but I love it more than
 ML> ever when it's cold, hard, and white. This is a pretty new
 ML> development, and like Dirty Dave's residual sweetness in the
 ML> mouth, somewhat bizarre
 JW> Yes, a bit bizarre.

But let it be pointed out that I always rather liked suet.
What's odd is no longer to enjoy the texture of cooked fat,
which used to be one of the great joys of my life.

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

      Title: White Buttercream Icing
 Categories: Desserts
   Servings: 12

      1 c  Crisco 3/4 to 1 1/2 c OK
    3/4 ts CLEAR Vanilla
    1/4 ts CLEAR Almond
    1/4 ts CLEAR Butter
      1 pn Salt
    1/2 c  *<or more>Milk or Water
      2 lb Confectioners' Sugar
    1/3 c  *Cream Whip Icing Base

  *By Henry & Henry. Only available in Wholesale Bakery Supply in 5 gal pail.
  You might try substituting regular marshmallow creme. Does not contain
  gum------only difference. But one reason I use this is to make my
  buttercream roses crust harder. I can handle them better. We sell this in
  smaller quantities in our cake supply shop. Other reasons to use it: Makes
  icing softer & more "whipped creamy" tasting. ~Takes out a little of the
  sweet taste too. Add in order given: Crisco and flavors in a heavy duty
  mixer on low speed. Add milk or water and confectioners' sugar. Mix on
  medium speed until light and fluffy. Keep icing covered at all times. This
  recipe will cover one cake mix and do decorations. Keeps unrefrigerated for
  2 weeks in reasonably cool room. Keeps indefinately in fridge...Yes, made
  using milk too! Milk/Water- makes no difference in taste. But <purple>
  roses made using milk, don't fade to blue. ***Hand-held mixer: Don't add
  all the p.sugar so you won't burn up the mixer. When icing is nice &
  fluffy, THEN add the rest of the p.sugar...or enough to get it to
  spreadable consistency. If mixer gets hot <set a timer!>, turn it off for
  20 minutes to cool it down or its ruined! Chocolate Icing: Add Hershey's
  Cocoa <no sub> until the buttercream icing becomes the nice rich chocolate
  color you want. If you want strong chocolate taste, you must add more
  cocoa. Butter: Of course icing made with butter tastes better. But it melts
  just setting out, so think what it does in the bag in your warm hands! Of
  course, you can substitute butter for Crisco <same amounts> or sub. half
  the Crisco, making it half Crisco & half butter. When butter icing is
  requested, I do it & just caution my customers that the decorations won't
  be as perfect. Usually they don't mind. Dolores McCann, Hamilton, OH...ICES
  representative for OH

  Dolores McCann, Prodigy Food & Wine Board

MMMMM


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