Text 1071, 111 rader
Skriven 2013-06-07 05:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: going bust 669
======================
 NB> I'm much too often sadly amazed at the heap of food left on plates the
 NB> waiters are clearing... I have occasionally made some small comment,
 NB> when the offender happens to be sharing a table with me...

Yes, and with the offender close by and presumably someone you
know, you can use that as an opportunity to teach an ecological
lesson. In addition, for me, I often start noshing on their
refuse, saying something along the waste not want not line.

 NB> I see it less often with those folk, thankfully...

... who, as they are your friends, are just that much less
rubish than the general population.

 One Chinese buffet I go to
 NB> sometimes has signs up reminding people to only take what they will
 NB> eat, and not to sneak stuff out, in order for the restaurant to
 NB> continue to offer the food at reasonable rates...  

Folks whine about how unclassy the signs are, but they are
a direct response to unclassy behavior.

 ML> reasons, but from the government document it appears that
 ML> any benefit is outweighed by the onerous procedures imposed
 ML> by the banks.
 NB> I do it less now...  At the time I did it more, I didn't want to add
 NB> any more to the balance on the card, but wasn't able to make my
 NB> reservations without using the card...

For people without much of a cushion it makes sense, and in fact
it didn't use to be so onerous: back 20-30-40 years ago, when they
put on that kind of hold, a personal phone call would have it
lifted often while-u-wait. Now, with all these automated and
invariable systems, your money can be tied up to, I think the
government says, up to 15 days, potentially disastrous for someone
living close to the limit.

Twinkies tastealike
categories: fake, funny, cookie, cake, dessert
yield: 12 full-sized or 24 minis

h - Cake
16-oz box golden pound cake mix
4 egg whites, beaten until stiff
2/3 c water
h - Filling
1/4 c non-hydrogenated shortening or coconut oil
1/4 c margarine
1 c powdered sugar
1 ts vanilla extract
h - The rest
Twinkie molds (aluminum foil will do in a pinch)
nonstick cooking spray

The fancy Twinkie molds are nice if you're going to be
making them a lot, and they sure cut down on waste.
But for my first time out, I decided to make them out
of what I already had on hand: aluminum foil.

The trick for making a Twinkie mold from is quite
simple, and easy to get the hang of. And if youre
making Twinkies for the legions, I recommend making t
he half-sized molds that I used. In fact, just do it
that way. You don't need to be eating that much Twinkie!
Then you can have two.

Cut 24 9" sheets of aluminum foil. Fold each piece of
aluminum foil in half twice. Wrap the folded foil around
a small spice bottle to create a mold. Leave the top of
the mold open for pouring in the batter. Repeat.

Arrange on a cookie sheet or in a shallow pan. Spray
molds with nonstick cooking spray.

Preheat the oven to 325F (160C).

Cake -
Whip egg whites on high until stiff. Add cake mix and
water, and beat on medium speed until completely blended,
2 min. Divide batter evenly among the baking pan wells
and bake at 325F (160C) until cakes spring back when
touched, a toothpick inserted into the center comes out
clean, and cakes are golden brown, 20 to 22 min.

Remove from the oven and let cool for 5 min; then loosen
from the sides by running a knife along the edge of the
pan. Invert onto a rack, remove cakes, and cool completely.

Filling -
Beat together the shortening and margarine with mixer
until well combined and creamy. Add the powdered sugar and
beat until completely light and fluffy, 5 min. Add the
vanilla and beat for another 2 min. Once cakes are cool,
flip each over, and with a straw or a skewer, make two
incisions running the length of the cake (three for full
sized Twinkies).

Scoop filling into a pastry bag fitted with a medium-size
plain tip (or snip the corner off of a small plastic bag).
Place the tip into each incision, and press cream into the
incisions until full. When cakes are completely full, turn
them back over and serve.

Store any leftovers (as if) in an airtight container.

I hope you enjoy your new homemade Twinkies! 

scoochmaroo on http://www.instructables.com
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