Text 23791, 75 rader
Skriven 2015-02-07 16:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: bad for you 186
=======================
 ML> Magnesium is good; theobromine overdose not so much. And then
 ML> there's the issue of fudge being more sugar than chocolate.
 NB> Ok, maybe a half pound is a bit excessive... did you give in to the
 NB> body's request...?  :)

Twice ... and I've managed to eat down my stash of protein
and fiber foods (read nuts) and so have been subsisting
largely on chocolate this last week, to the detriment of my
sleep patterns and no doubt sugar levels. There has been
that chili of which I spoke, but health food that's not either.

 ML> My friend Silvia swears by nuking risotto, too. Considering
 ML> that she was famous for doing it the normal way, that's
 ML> saying something.
 NB> I'll keep that in mind... Nuking's certainly less work-intensive than
 NB> standing over the stove stirring... :)  Faster, too...  :)

The result (which I tasted once in the farmhouse in Rieti)
is at least creditable and probably as good as most cooks
can achieve by the old difficult method.

 ML> In the last analysis, everything is either completely
 ML> knowable or completely unknowable. Likely the latter.
 NB> Pieces of the everything, though, we can have some knowledge of... at
 NB> least to some extent, so I wouldn't classify it as completely
 NB> unknowable...  but that may be apples to oranges... ;)

But we'll never know the full context. 

---------- Recipe via Meal-Master (tm) v8.01

      Title: Chocoholics Cookies
 Categories: Cookies
      Yield: 50 servings

      4 oz Unsweetened Chocolate               3 c  Flour
     12 oz Semi-Sweet Chocolate              1/2 ts Baking Powder
      3 oz Unsalted Butter                   1/4 ts Salt
      3 oz Margarine                           6 oz Semi-Sweet Chocolate
  1 1/2 tb Instant Espresso                    8 oz Pecan Halves
      4 ea Eggs                                8 oz Walnut Halves
  1 1/2 c  Sugar                               6 oz Semi-Sweet Chocolate,
melted
      4 tb Vanilla

  ... Toast nuts at 300 (this step truncated in original recipe)
  in oven until toasted, 10 to 12 minutes or until they develop a toasty
  aroma.  Remove from oven and set aside to cool.  Increase oven temperature
  to 350 degrees.  Place unsweetened chocolate, 12 oz semi-sweet chocolate,
  butter, margarine and espresso in top of double boiler and place over
  simmering (not boiling) water until chocolate is about 3/4 melted.
  Meanwhile, beat the eggs with a wire whisk in a large mixing bowl.
  Gradually add sugar, whisking until mixture becomes thick and light in
  color.  When chocolate is almost melted, remove from heat and stir until
  completely melted and satiny in appearance.  Gradually whisk chocolate
  into egg mixture.  Stir with a wooden spoon to incorporate.  Sift flour,
  baking powder and salt directly into chocolate mixture.  Gently stir until
  the dry ingredients are barely incorporated.  Cut the 6 oz of semi-sweet
  chocolate into 1/2 inch chunks and stir into dough along with the toasted
  nuts.  Lightly butter 4 aluminum baking sheets.  (do not use foil or
  cookies will burn)  Drop dough by tablespoonfuls, 12 to a sheet to leave
  room for cookies to spread.  Bake only one sheet at a time in center of
  oven.  Bake at 350 degrees for 10 to 12 minutes, or until cookies lose
  their shine.  Cookies will still be very soft.  Allow to cool for 2
  minutes before removing from pans.  Using a pin-sized tip on an icing bag,
  pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern.
  Allow to cool at least 1 hour before storing in tins.
  Makes 50 one-ounce cookies  Source unknown

-----


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