Text 15649, 65 rader
Skriven 2014-08-09 12:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: hotels 750
==================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> if there was a concerted renovation process at one point?

I did some web research. A family owned company called Canalta owns
several (37) Super 8s and Travel Lodges in western Canada as well as
some A&Ws and Boston Pizzas. None of their units are any older than
1976 and most are less than 20 years old. They obviously keep up
their properties; your milage may vary outside of their trading
area.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Hard Chocolate Shell
Categories: Chocolate, Ice Cream, Topping
  Servings: 2 cups

    250 g  (1/2 pound) dark chocolate,
     66    % to 72%, finely chopped
    200 g  (about 1 cup) refined (not
           unrefined or virgin) coconut
           oil
    125 g  (about 6 tablespoons) light
           (clear) corn syrup

The Best Homemade Chocolate Dip (aka Magic Shell)is the ice cream
topping that hardens into a chocolate candy shell

A perfected ratio of coconut oil to chocolate makes a dip that
hardens fast and snappy over ice cream.

Corn syrup adds sweetness and fudge-like body to the dip, and unlike
sugar, it won't leave grainy chunks in the finished product.

Notes: For best results, use refined coconut oil, not unrefined or
virgin. Refined coconut oils have a more neutral flavor. Store your
chocolate dip at room temperature. It will keep for several months
but may separate over time, so stir or shake before each use.
                     
Combine chocolate, oil, and corn syrup in a microwave-safe bowl.
Microwave on half power in 15 second bursts, stirring with a spoon
in between, 3 to 4 times, until chocolate is completely melted. If
heated too much, the chocolate may break, forming harmless brown
speckles in the sauce; blend in a blender on high speed for 30
seconds to re-emulsify the sauce.

Transfer chocolate dip to a squeeze bottle or container and store at
room temperature, stirring with a spoon if it separates. For best
results, let dip harden on ice cream for 30 seconds before eating.

Posted by: Max Falkowitz

  From: Serious Eats                    
 
MMMMM-------------------------------------------------


YK Jim


... Most things can be improved by one of butter, cheese or chocolate.

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