Text 5315, 93 rader
Skriven 2010-12-27 22:37:54 av Sean Dennis (1:18/200)
   Kommentar till text 5306 av Nancy Backus (1:261/1381.0)
Ärende: Pasta
=============
Hello, Nancy.

Monday December 27 2010 at 19:37, you wrote to Dave Drum:

 NB> I've noticed that it takes a little longer for messages from Holodeck
 NB> to get to Doc's or Fidotel than to Sean's... they showed up in my next
 NB> day's packets from the two former.  The reason you don't see them from
 NB> Holodeck is that we are posting from different halves of the board,
 NB> and messages from the Sync side don't show up on the Telegard side,
 NB> and vice versa.  That's why I usually end up answering you from
 NB> somewhere else, like Sean's board.  And why you won't see this in your
 NB> Holodeck packet...

Unfortunately, when you're running dual BBS systems, that's how it goes with
mail; you won't see messages from one BBS on the same machine on the other
BBS-I had to go to a friend's board to make sure mail was going out right when
I was switching back over to Maximus from Ezycom.  As for the speed of mail,
well, that depends on the price of tea in China, I'd gather. :)

 NB> ... Women do come with instructions; ask them.

No mute button though. <GRD>

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

      Title: Paskha (Russian Cheesecake)
 Categories: Cakes, Cheese, Cheesecakes, Desserts, Sauce
      Yield: 10 Servings

MMMMM---------------------------CRUST--------------------------------
      1 x  NONE

MMMMM-------------------------CHEESECAKE------------------------------
      6 c  Farmers Cheese; 3 Lbs, *
  1 1/2 c  Confectioners' Sugar
    1/2 c  Candied Fruits
    1/2 c  Almonds; Toasted, Slivered
    1/2 lb Butter; NO Margarine
      6 ea Egg Yolks; Large
  1 1/2 c  Heavy Cream
    1/2 c  Raisins; Seedless
    1/2 t  Lemon Rind; Grated
      3 t  Vanilla Extract

MMMMM-----------------------SABAYON SAUCE----------------------------
      2 ea Egg Yolks; Large
    1/2 t  Lemon Rind; Grated
      1 tb Lemon Juice
    1/4 c  Madeira
      3 tb Confectioners' Sugar
      1 tb Rum; Light

  *    You can also use Large-Curd Cottage Cheese if the Farmers Cheese
  is
  ~---------------------------------------------------------------------
  ~-- NOTE:  THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7
  X 7-INCHES AT A MINIMUM. Press the cheese through a sieve. Combine
  the cheese with the egg yolks, beating in 1 yolk at a time. Add the
  sugar and blend well. Heat the cream in a large saucepan until it
  almost boils, then add the cheese mixture and cook over low heat,
  stirring constantly, until the mixture thickens.  Remove from the
  heat before it begins to boil. Stir in the fruits, almonds, and lemon
  rind. Cool. Cream together the butter and the vanilla, then stir into
  the cooled cheese mixture. Line the flower pot with several layers of
  moistened cheesecloth, leaving enough cloth at the top to form a flap
  that will cover the pot.  Fill the pot with the cheese mixture and
  cover with the flap.  Put a weight on the top and place in the
  refrigerator for 2 to 3 days.  The whey (liquid) will drip out the
  bottom of the pot, so be sure to place a pan under it. When drained,
  carefully unmold the cake with a knife.  Remove the cheesecloth and
  smooth the sides with a hot knife.  Prepare the sauce. Beat together
  the egg yolks, sugar, Madeira, and lemon rind in the top of a double
  boiler. Cook and continue beating until the mixture thickens. Stir in
  the lemon juice and the rum, then chill briefly. Pour the sauce over
  the cheesecake and serve. NOTE: This very unusual cheesecake is a
  traditional Russian Easter dish. In the old days, the custom was to
  decorate it with paper flowers or religious emblems and have the
  priest come by and bless it.  Back then, it was made in a special
  pyramid-shaped form, but you can make it in an ordinary red clay
  flower pot.  Visually, the effect is quite striking, and the drainage
  hole allows the excess whey to escape.  To make paskha, you will need
  a large flower pot and some cheesecloth. The paskha will keep in the
  refrigerator for several weeks, but be sure to make it at least three
  days in advance.

MMMMM

Later,
Sean

... Rapture's self is three parts sorrow. - Amy Lowell
--- GoldED/2 3.0.1
 * Origin: Paragon BBS - 423.926.7999 - paragon.darktech.org (1:18/200)