Text 37059, 79 rader
Skriven 2013-05-18 09:17:55 av Stephen Haffly (1:396/45.27)
     Kommentar till en text av MICHAEL LOO (1:123/140)
Ärende: unhealthy 567
=====================
Hello Michael,

On (18 May 13) MICHAEL LOO wrote to NANCY BACKUS...

 ML> In my experience, being tidy and having washed recently
 ML> aren't good indicators of the inner merit of the person.

True. "Whitewashed Sepulchres" was a phrase used to describe those who
are outwardly spotless but inwardly corrupt.

 NB> Indeed so.  Antibiotics are wonderful when needed... but overuse (and
 NB> improper use) ends up being totally counterproductive...

Antibiotic use in animal feed is one of the most egregious examples of
misuse which is leading to antibiotic resistance.

 ML> I must have commented on this custom, only maybe sent it
 ML> to someone else (Ruth). But to rephrase, using antibiotics
 ML> where they're not needed is very like crying wolf when there
 ML> is no wolf. Oh, I forget the original fable - what was the
 ML> shepherd's motivation for the false alarm? Sheer orneriness?

He thought it was amusing to see all the people running to fight off a
wolf. http://www.storyarts.org/library/aesops/boy.html

 ML> Sensuous chocolate truffles

 ML> Any frosting is already too sweet and not chocolaty enough.
 ML> I seem to remember my sister making them - just melt some
 ML> really dark chocolate and some really good butter together
 ML> chill, scoop into balls, and roll in a mixture of powdered
 ML> sugar and cocoa powder. The ratio is probably crucial, and
 ML> I can't recall what it is.

Is this something like you are thinking of? This one does use a bit of
cream also.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Truffes Au Chocolat (Chocolate Truffles)
 Categories: Chocolate, Candies
      Yield: 1 servings

      3 oz Chocolate
  1 1/2 oz Butter
      2 oz Powdered sugar
      2 tb Fresh cream

  Preparation: Put cream, butter and grated chocolate into a pan. The
  chocolate need not be grated fine. The cream can be replaced by
  skimming the top off raw milk poured into a wide basin and allowed to
  settle. Melt butter, chocolate, and cream in a double boiler,
  stirring to mix well. When melted, remove the double boiler from the
  fire, leaving the hot water in the bottom pan to keep it warm. Sift
  the powdered sugar in slowly, so that it will not form lumps,
  stirring constantly. Let stand 24 hr. in a cool place. (In winter, 12
  hr. in a cold room will do.) At the end of this time, cut a piece of
  this chocolate about the size of a small nut, using a knife or spoon.
  Roll it into a ball in the palm of the hand until the outside of the
  bonbon begins to melt a little. Then roll it in grated or granulated
  chocolate, which will stick to it perfectly. Let stand 2 hr. before
  serving, but in a place that is not too cold, because these truffles
  are better when they are a little soft. Instead of rolling them into
  balls, you can also shape them to look more like truffles.

  Source   : The Art of French Cooking Posted by: Rina de Jong

MMMMM


Regards,

Stephen
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