Text 19599, 90 rader
Skriven 2014-11-19 13:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: old 317
===============
 ML> I think every generation says something like that.
 ML> That newfangled Beethoven stuff was probably looked
 ML> askance at by the Haydn and Mozart fans.
 JW> "Our youth have bad manners, contempt for authority; they show
 JW> disrespect for their elders and love chatter in place of exercise;
 JW> they no longer rise when elders enter the room; they contradict
 JW> their parents, chatter before company; gobble up their food and
 JW> tyrannize their teachers." - (spuriously) attributed to Socrates 

Mostly true all the time since time immemorial, and truth be
told I'd be suspicious of a society that lacked these tendencies.
Do you have a proper attribution for this dyspeptic statement?

=

 ML> (if you go to the cafe in New York, a cup
 ML> of the stuff is $8 or 9, not counting tax and tip).
 JW> I initially read that as "$8 or 9, not counting taxi and trip."
 JW> That could be several hundreds.

I had my first Maison du Chocolat hot chocolate in 2000
in Paris, where it cost E7 a cup. Add to that E500 for
hotels and twice that for plane tickets ... . It was very
good hot chocolate, even though I got it nondairy (they
balked at this, but I played the allergy trump card).

I just had a cup of Ghirardelli made with decaf coffee:
not the same thing, though satisfying enough at the
price (0).

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Recipes - Hazelnut Butter
 Categories: Nuts
      Yield: 1 Recipe

           GENERAL DIRECTIONS

  FOOD PROCESSOR: Place roasted hazelnuts in food processor container with
  all-purpose blade. Process to coarse butter texture, about 3 min.
  Gradually add sugar, salt or other ingredients through feed tube. Scrape
  down sides; continue to process until desired texture is achieved, 4 to
        7    min.

  BLENDER: Place roasted hazelnuts and 1 tablespoon vegetable oil in
  blender container and grind to meal on low speed. Continue to blend on
  low for several min, scraping down sides of container as required
  and adding another tablespoon of oil, if necessary. When butter is
  fairly fluid, blend on high for 2 to 3 min or until desired texture
  is achieved. Gradually add other ingredients and blend on low until
  thoroughly mixed.

  FOR CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw
  sunflower seeds to finished butter.

  NATURAL HAZELNUT BUTTER:

  2 cups (9 oz.) Oregon hazelnuts, roasted
      1/2    teaspoon salt
      3/4    teaspoon powdered sugar

  Follow general directions. Makes 1 cup butter. Natural hazelnut butter
  will be dark brown in color, due to the presence of some skins.

  CHOCOLATE HAZELNUT BUTTER:

  2 cups (9 oz.) Oregon hazelnuts, roasted
    1-1/4    cups powdered sugar
    3-1/2    tablespoons cocoa

  Follow general directions. Makes 1-3/4 cups butter.
  CINNAMON & SPICE HAZELNUT BUTTER:

  2 cups (9 oz.) Oregon hazelnuts, roasted
      1/3    cup powdered sugar
      1/2    teaspoon ground allspice
      1/2    teaspoon ground cinnamon

  Follow general directions. Makes 1-1/4 cups butter.

  NOTE: These butter recipes are for "old fashioned" butters with no
  stabilizers; if they are kept refrigerated, very little oil separation
  will occur. Shelf life is about 3 months in the refrigerator.

  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry -and- The Hazelnut Marketing Board

MMMMM
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