Text 18022, 69 rader
Skriven 2014-10-13 21:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: food 'ventures 110
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 JW> Both the National Transportation Agency and the Competition Bureau
 JW> must consent first.
 > Was there ever any real competition between the two?
 JW> Yes; more so in cargo rates with the two largest northern retailers,
 JW> Northern Stores (a Hudson Bay Store spin-off) and Arctic
 JW> Co-Operatives Limited than in passenger traffic. Almost every small
 JW> community has two general stores ... one of each, so their freight
 JW> contracts are enormous.

Did they duplicate routes much is the question that
came to mind.

 JW> The two federal agencies just might declare the combined entity a
 JW> near monopoly but approve it anyway, subject to being able to
 JW> regulate fare increases.

Ah, that last would be important.

 > Jonathan has admitted that if shrimp was chopped and
 > mixed into something else, he would probably not notice
 JW> My Jewish buddy Zilbur claims that if the shrimp (and even bacon) is
 JW> chopped fine enough Chinese food can be Kosher!

Everything's Kosher on Christmas anyway.

Ilona Torte
categories: dessert, Hungarian, cake
Yield: 9" torte (10 to 12 servings)

5 oz semisweet chocolate, chopped
1 c sugar
1/4 ts salt
6 Tb unsalted butter, softened
8 lg eggs, separated
1/2 ts cream of tartar
2 c coarsely ground walnuts +
1 Tb coarsely ground walnuts
2 Tb fresh white bread crumbs
chocolate buttercream frosting
walnut halves for decoration

Oven at 375F. Grease and flour a 9" springform pan. Line bottom of
pan with greased parchment paper.

Melt chocolate with sugar, salt, and 1/4 c water. Stir until smooth.
Let cool.

Beat butter until fluffy. Add egg yolks one at a time, beating well
after each addition. Slowly add chocolate; combine well.

Beat egg whites and cream of tartar just until peaks form when
beater is lifted. By hand, mix a third of the whites into the
chocolate mixture. Gently fold in remaining egg whites, ground
walnuts and bread crumbs. Pour batter into pan, and bake 35-40 min,
until center springs back when lightly pressed and a toothpick
comes out clean. Cool 15 min, remove cake to a rack, and cool
completely before frosting.

Cut the cooled torte into two layers using a serrated knife.
Reserve 1/2 c buttercream for decoration. Frost bottom layer with
1 c buttercream. Place second layer on top, cut side up. Cover
top and sides of cake with remaining buttercream, using the 1/2 c
to decorate cake with small rosettes. Garnish with walnut halves.

Adapted from George Lang, NY Times 4-22-98

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