Text 29761, 62 rader
Skriven 2012-09-20 23:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: vivent differences 266
==============================
 ML> If you had an Asian market you could get much the same
 ML> effect from the brown (maderized) rice wine.
 DD> Since we don't have a decent Asian market here any longer

Yeah, I recall, your Asian market ended up in Oz or someplace.
But surely you hop a train to Chi-town now and then?


 DD> Cyanide is dangerous for humern beans, too. MY friend, Dennis, wad a
 DD> problem with a pit bull which would get out of its compound and ravage
 DD> the nrighbourhood. So, he left a pound of ground beef out mixed with a
 DD> 3 oz tray of D-Con. The hamburg and the pit bull have not been seen for
 DD> some time. 

Mmm. But the owner?

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate Cream Pie > Chicago Tribune
 Categories: Chocolate, Pies, American
      Yield: 8 Servings

      3 oz Unsweetened chocolate
      3 tb Butter
      1 c  Sugar
      3 tb Cornstarch
  2 1/2 c  Milk
      3    Eggs
      1 pn Salt
      1 ts Vanilla
      1    Baked 10-inch pie shell
      2 c  Whipping cream
      1 tb Sugar
      2 oz Semisweet chocolate

  Melt the unsweetened chocolate and butter together over very low heat
  or in a low oven.  Do not stir the mixture while it's melting.

  In a saucepan, whisk 1 cup sugar and the cornstarch together. Slowly
  add the milk and whisk until smooth.  Beat in the eggs well.  Add salt
  and put the pan over medium heat.  Whisk the mixture with a wire whip
  the entire time it takes to cook.  (I often read while I'm doing this,
  but whatever you do, don't stop whisking.)

  In about 5 minutes the mixture will begin to thicken.  Now, beat the
  mixture strongly until it almost boils.  Remove the pan from the heat.
  Put the pan in a sinkful of cold water and whisk until slightly
  cooled.  Add the vanilla and chocolate-butter mixture.  Whisk the
  entire concoction until smooth and totally blended.

  Pour it into the pie shell and set the pie in the refrigerator. Whip
  the cream until stiff, sweeten it with 1 tablespoon sugar and spread
  it on top of the chocolate mixture.  Shave or grate the semisweet
  chocolate and decorate the top of the pie with a ring of shavings.

  Recipe By: Carole Travis-Henikoff
  Printed in Chicago Tribune Magazine 5/24/98

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