Text 2159, 77 rader
Skriven 2013-07-03 03:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: pianos 818
==================
 SH> Add to that the fact that (quality) electronic pianos can reproduce
 SH> the sound of a concert grand

Sort of ... I can probably tell the difference at ten paces
though perhaps not at fifty. But the simulated "touch" of an
electronic jobby can't compare to that of the real thing,
though that's of more concern to the player than the listener.

 SH> grandson is doing pretty good there. He plays on an electronic piano.
 SH> I'm not 100% sure of the brand, but it has the full keyboard and
 SH> pedals. The good ones aren't cheap though.

Guessing Yamaha, which are common enough and quite good.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Portuguese Almond and Potato Cake
 Categories: Cakes
   Servings: 10

      1 lg Baking potato, about 10
           -ounces
      1 c  Almonds, with skins
      2 ts Baking powder
      3 lg Eggs, separated
    3/4 c  Sugar
    1/4 c  Unsalted butter, softened
      1 tb Brandy
    1/2 ts Almond extract

  Powdered sugar Marzipan "potatoes," optional

  Bake or microcook potato until soft.  Force pulp through a coarse sieve or
  potato ricer.  There should be 1 cup lightly packed.  Set aside to cool.

  Preheat oven to 350F.  Butter sides of an 81/2-inch spring form pan, line
  base with a circle of baking parchment; butter the parchment.  Using a nut
  mill, grind almonds to powder, stir in baking powder; set aside.

  Beat egg whites until they start to stiffen, sprinkle with half of the
  sugar, a little at a time, and continue beating until stiff and glossy.

  Beat butter with remaining sugar, then beat in egg yolks, brandy, and
  almond extract.  Using a large rubber spatula, fold in potato, ground
  almonds and egg whites.

  Spoon into prepared pan; bake for 35 to 40 minutes, until a tester comes
  out dry.  Let cool in pan for 10 minutes.

  Run a knife blade around edge before releasing sides of pan.  Place cake,
  on the base, on a rack and let cool completely.  Cake will sink slightly in
  the middle.  Reverse cake onto a plate, peel off paper and place right side
  up on a serving plate.  Dust with powdered sugar before serving.

  MARZIPAN "POTATOES":  You'll need 4 ounces marzipan or almond paste and
  powdered unsweetened cocoa.

  Pinch off pieces of marzipan and roll into elongated balls, each about the
  size of a large marble.  Make these slightly irregular, like tiny new
  potatoes.  Roll in cocoa to simulate brown potato skin.  Cut several in
  half to show the white interior.  Arrange a little group on top of the
  cake, and place the rest in twos and threes around the edge of the plate.

  Serves 10.

  PER SERVING: 235 calories, 5 g protein, 23 g carbohydrate, 14 g fat (5 g
  saturated), 76 mg cholesterol, 131 mg sodium, 2 g fiber.

  From an article by Jacqueline Mallorca, San Francisco Chronicle, 2/24/93.

  Posted by Steven Ceideburg. Reposted by Fred Peters.

MMMMM

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