Text 27047, 109 rader
Skriven 2012-07-09 00:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: bezzoballo 937
======================
 HN> No fear of that, No Porters at the park
 HN> so no "man" either!

There's probably some unpleasant replacement somewhere.
I am irritated when fiends (whoops) and restaurant owners
assume that just because you like something hotter than
they can take, you either don't like it (the normal
response) or want food to be infinitely hot (the challenge
response). I went to the Bullfrog with some of the Lamades
the other day, and as Mike got wings with some hot- but
pleasant-sounding name, I got the next one up on the list,
which was the hottest, with a name like nuclear waste or
something like that. Mike's were sticky sweet, so I'm glad
I didn't get that, but mine were sauced in just plain
Tabasco or equivalent and then sprinkled with Italian-style
crushed peppers, not the normal ones that you used to get
that ran 5 to 10 K units but the hopped up stuff that runs
in the 30s. The wings were number one, really, really sour,
and two, borderline too hot. Oh, yes, there was a gratuitous
sprinkle of Italian seasoning, so they tasted bad as well.
Luckily, they were pouring a smoked Kolsch-style beer that
was intriguing, provided a touch of smokiness in the mouth,
and made the meal almost edible. If these wings had had a
nice buttery sauce, the borderline too hot would have been
not unpleasant. Ah, well, I should have had a burger,
telling them to hold the bun - lately, I have been dually
wanting sugars and having my stomach turn at starches.
Quite peculiar.

 HN> You are indeed more fond of durian than
 HN> Anne or me!

I am almost fond enough of durian to be an Asian!

 HN> I have had "green jackfruit drink", but 
 HN> did not note that it was "durian-ish".

That's because "green jackfruit drink" has as much to do
with jackfruit as Coca-Cola has to do with coca tea.
Actually, it's only the fancier jackfruits on their
native soil that appear to have a touch of durianosity,
and only if they are specially good. Interestingly, in
the context of jackfruit, I found it fetid and unpleasant.

 HN> Anne came to the ballpark yesterday! 
 HN> She did well, felt good and enjoyed
 HN> being at the ballpark, in spite of the
 HN> poor showing by the M's against the 
 HN> Oreo's...we lost 4-2...and the slide
 HN> continues!

Pretty sad having both our teams fall (the Sox most
humiliatingly) to the lowly As. Being beaten by the
relatively mighty this year Os isn't so disgraceful,
just disappointing.

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

      Title: Peanut Butter Chocolate Ice Cream Decadence
 Categories: Desserts, Chocolate, Ice cream
   Servings:  6

      2 pt Chocolate or chocolate fudge
           -ice cream
  1 1/2 pt Vanilla ice cream
     18    Chocolate sandwich cookies
           -(such as Oreos)
      3 pk (1.6 ounce each) peanut
           -butter cups
      1 md Banana
    1/4    Container of a 7.25 bottle
           -fudge ice cream "hard
           -shell" (such as "Magic Shell")
    1/4 c  your favorite chopped nuts
           -(peanuts, pistachios, walnuts, etc.)
           -optional

  Needed: 9"x5" loaf pan. Take the ice cream from the containers and place in
  two large bowls. Let stand at room temperature to soften slightly, stirring
  occasionally.

  While ice cream is softening, place chocolate sandwich cookies in a
  closable plastic bag and crush with a rolling pin or meat tenderizer until
  coarse.  Coarsely chop peanut butter cups with a knife or scissors. Slice
  the banana.

  Spoon half of the crushed cookies into the bottom of the loaf pan, then top
  with 1/4 of the softened chocolate ice cream.  Stir the peanut butter cups
  into the softened vanilla ice cream, then spoon the vanilla mixture over
  the chocolate layer, pressing down with the back of the spoon to remove any
  air pockets.  Sprinkle with the remaining crushed chocolate cookies.

  Stir the sliced banana into the remaining softened chocolate ice cream,
  then spoon mixture over the cookie layer.  Smooth ice cream with the back
  of a spoon.  If desired, sprinkle with chopped nuts. Cover ice cream loaf
  with plastic wrap and freeze until firm, approximately 4 hours.

  Immerse loaf pan (careful not to immerse ice cream!) in warm water, then
  invert pan onto oval platter to remove ice cream. Drizzle with ice cream
  "hard shell".  Let stand for about 15 minutes at room temperature before
  serving.  Slice with knife warmed in hot water to serve.

  Source unrecorded

MMMMM

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