Text 14, 143 rader
Skriven 2013-06-03 07:34:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: ? 647
=============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> The people sound typical of many of the do-gooders I have witnessed,
 DD> unwilling to let go of their past in hope of reliving it.
 ML> That hardly bothers me. Someone has to serve as a counterbalance
 ML> to the history-is-bunkists who seem to be in the ascendancy. From
 ML> my own point of view, photography is the most practical means of
 ML> recording such things, but that may be insufficient for others.
 DD> It most generally doesn't bother me so long as it doesn't affect my
 DD> wallet and the practitioners are not stridently in my face about their
 DD> affliction - which they often are.

 ML> How many such hang out in your neck of the woods? If I
 ML> invested in a bus ride or two and an hour's travel, I
 ML> could probably find one any day of the year. Generally choose

Are you nutz? In a place that recently changed the name of its aerodrome from
Capitol Airport to Abraham Lincoln Capitol Airport? The airline designation of
SPI hasn't changed, though.

 ML> not to, though. My rather creepy brother, though, actively
 ML> seeks them out in the forlorn hope that one can meet girls
 ML> that way. As of last year, which was the last he'd mentioned
 ML> anything like that, he still had never had a date in his
 ML> life; this might say something about his theories or his
 ML> personality, or both.

Been waaaay too many slasher/vampire movies for that technique to have any hope
of success.

Maybe if he'd loosen his wallet and buy 'em a drinkie or several first???

 DD> To which CAMRA do you refer - "CAMRA's multi-currency,
 DD> multi-instrument portfolio accounting supports complex securities,
 DD> sophisticated investment strategies, multi-currency investment …"? Or
 DD> "The Campaign for Real Ale (CAMRA) is an independent voluntary consumer
 DD> organisation that was founded in Dunquin, Ireland and is based in St
 DD> Albans, England, whose ..."?

 ML> Think on it. Am I more likely to become rich or tipsy.

Or totally blotto?
 
 DD> I suspect the second - but, I've learned with this bunch to not
 DD> assume.

 ML> Sometimes assumptions can be useful. Never generalize, though.
 ML> Ever.

I usually never, ever generalise.  BvP=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Versoffene Jungfern (Drunk Virgins)
 Categories: Five, Wine, Citrus, Beverages
      Yield: 4 Servings
 
      3 c  Red wine
      3 ts Sugar
      1    Piece lemon peel
    1/2    Stick cinnamon
        pn (small) ground cloves
 
  From the Ries-Kartaeusertal area.
  
  These are essentially Carthusian Dumplings in a red wine
  sauce.
  
  For the dumplings: see Kartauserkloesse (Carthusian
  Dumplings - recipe separately
  
  For the sauce: Add the cinnamon and lemon peel to the red
  wine, and bring to a boil.
  
  Reduce the liquid by keeping it at a light boil for 20
  minutes. Then remove the cinnamon and lemon peel. Season
  to taste with sugar, ground cloves and, if desired, a bit
  of lemon juice. Pour the sauce over the hot dumplings and
  serve as dessert.
  
  Serves 4.
  
  From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard
  Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976.
  
  Translation/Conversion: Karin Brewer
  
  Posted by: Karin Brewer, Cooking Echo, 9/92
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kartaeuserkloesse (Carthusian Dumplings)
 Categories: Breads, Citrus, Dairy
      Yield: 4 Servings
 
      4    Stale, hard [kaiser-type]
           - rolls
      1 lg Egg
    1/4 l  Milk (1 c + 1 tb)
      1    Lemon peel; grated (zest)
     20 g  Sugar (1 1/2 tb)
      1 pk Vanilla sugar *
      1 c  Plain breadcrumbs
  1 1/2 tb Water
      3 tb Sugar
      1 ts Cinnamon
 
  Shape the rolls into dumplings by rubbing the crust of all
  sides. Put these dumplings into a mixture of egg yolk,
  milk, lemon peel, and sugar.
  
  Once they have absorbed the liquid all the way through,
  gently squeeze out excess liquid by hand. Whisk the egg
  white and water, and dip the dumplings in this mixture,
  and then roll them in breadcrumbs. Deep fry in fat until
  golden brown, then roll in a mixture of sugar and cinnamon.
  
  Serves 4.
  
  [* Note: I would probably use 2 tsp of vanilla sugar. K.B.]
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard
  Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976.
  
  Translation/Conversion: Karin Brewer
  
  Posted by: Karin Brewer, Cooking Echo, 9/92
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I just hate health food. - Julia Child
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