Text 66, 133 rader
Skriven 2013-06-05 07:31:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Beg Weeks
=================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> Tried that with a fairly erudite e-mail -- twice. Yet, the plea
 DD> letters continue to arrive with regularity. It's like they refuse to
 DD> believe that anyone would turn them down, not be interested, or simply
 DD> does not care a mouse fart for their problems.

 NB> Try a phone call purporting to be some bereaved relative or friend, and
 NB> have your name removed, "to save them the cost of useless mailing"...

As I do not subscribe to any long-distance service on my telephone and they do
not maintain an 800 number .... I'd have to travel to their city to make that
call. So, it shall remain a minor irritant at people who *will* *not* *listen*
and continue to push their own agenda.
 
 DD> I did, however, manage to get off their e-mail list. I suspect that is
 DD> because it is run by a robot which understands "unsubscribe" and acts
 DD> accordingly.

 NB> At least that worked...

 DD> ... "Are you hurt bad?"  "Ever hear of anybody hurt GOOD?"

 NB> Some people might think pain good... but not most normal people... :)

Leopold von WHO???

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Nipples of Venus
 Categories: Chocolate, Candies, Dairy
      Yield: 60 truffles

MMMMM--------------------------GANACHE------------------------------
     19 oz High-quality dark chocolate;
           - fine chopped
  1 1/2 c  Heavy whipping cream
      6 tb Softened unsalted butter
     32 oz High-quality dark chocolate;
           - fine chopped for tempering
     16 oz High-quality white chocolate
           - finely chopped, for the
           - final dip

  For the ganache: Heat the cream just to boiling and pour
  over chopped chocolate. Add softened butter and whisk
  together slowly until emulsified and shiny. If necessary,
  heat 30 seconds at a time if not fully melted.

  Let this mixture sit at room temperature until it thickens
  enough to pipe out, or stick the tray in the refrigerator
  to hasten things.

  With a piping bag and a No. 7 open piping tip, pipe onto a
  parchment-lined sheet. Chill in the refrigerator or let
  set up at room temperature.

  For the tempering: Melting chocolate is usually done best
  in a bain-marie or double boiler, which is just a pan of
  hot or simmering water, with a bowl placed over it. Melt
  about 2/3 of the chocolate. Use a bain-marie pan until the
  chocolate is completely melted, not to exceed 120øF/49øC.

  Alternatively, to melt the chocolate, place it in a small
  heatproof bowl. Then rest it over a saucepan of barely
  simmering water and leave for a few minutes, stirring
  occasionally, until melted.

  Remove from the heat, wiping the bottom of the bowl to
  remove any water. Add the remainder of the chocolate and
  stir in. The added chocolate should melt down. This will
  recrystallize the chocolate, causing it to solidify. The
  perfect temperature for dipping chocolates is between 88
  and 90øF/32øF. If the chocolate is still too hot, allow
  to cool further. If the chocolate gets too cool, the bowl
  can go back briefly on the bain-marie. You can melt
  chocolate in a microwave, choosing a low setting and after
  initially melting for 30 seconds, use short hits of 10 to
  15 seconds each time to see if it has melted.

  For the white chocolate: Temper in the same fashion as the
  dark chocolate, but the bain-marie or saucepan should have
  very warm, not simmering water. Melting temperature should
  not exceed 115øF/46øC. Dipping temperature should be
  88øF/31øF.

  Dipping the truffles: When the ganache has set, temper the
  dark chocolate. With a tempering fork (or dinner fork)
  immerse one truffle into the chocolate completely. Remove
  from the chocolate and carefully shake off excess. Place
  the truffle on a parchment-lined sheet. Continue with all
  truffles, slowly reheating chocolate if necessary.

  Chocolate can be maintained at a constant temperature by
  putting a heating pad on its lowest temperature and
  placing the bowl of chocolate on top. Cover with plastic
  wrap.

  After the white chocolate is tempered, dip just the tip of
  the truffle in it.

  Keep in a tightly covered container in the refrigerator
  for up to a week, but these are best gobbled within a few
  days (with help). They may be stored, tightly wrapped, in
  the freezer. To defrost, remove from freezer and let
  defrost still wrapped until they come to room temperature.
  This will eliminate any condensation.

  Truffles should be enjoyed at room temperature.

  Variations: the cream can be infused with coffee, vanilla
  beans, or tea by using a "cold infusion" method. This
  method produces a pure flavor, free from the harshness you
  sometimes get with a "hot infusion."
 
  Place 1 vanilla bean cut in half and scraped out into the
  cold cream, steeping in refrigerator for two days. Steep
  with 2 teaspoons of black or green tea for one day. Steep
  with 1/2 cup coarsely ground coffee beans for one day.
  Strain the material out and heat the cream as indicated in
  recipe.

  Makes 60 truffles

  From: http://recipes.epicurean.com

  Uncle Dirty Dave's Archives

MMMMM

... "About a maid I'll sing a song, sing rickety-tickety tin..." -Lehrer
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