Text 7464, 77 rader
Skriven 2013-12-03 07:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: against 541
===================
 ML> It's kind of difficult for a lot of people having an authority
 ML> figure say "do as I say, or you will DIE" is pretty persuasive,
 ML> even if they know he's wrong. 
 NB> He may be a bit more susceptable than I, but from the start here, he's
 NB> been treating the treatment with some healthy scepticism

Healthy being a big operative word.

 NB> I've resisted more than I've submitted to, for sure... and will
 NB> continue to do so.  Thankfully, I have doctors who listen to me and
 NB> don't push

Used to be one submitted to doctors because they were the living
manifestation of the (or at least a) deity, but it's pretty clear
that they're not that. Then one submitted to them because they
were smarter and better than we, but they don't seem to be that
either. Then one submitted to them because their information was
better than ours, but that's not necessarily true any more. The
main reason to pay attention to docs is that they can view our
situation more objectively and without the film of neuroses and
fears that clouds our eyes: and sometimes even that's not true.
Oh, also, they can write scripts, and we can't.

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

      Title: Death By Chocolate Cake
 Categories: Chocolate, Cakes/choc.
      Yield: 6 servings

      3 pk Ladyfingers                     2 1/2 c  Heavy cream
    1/2 c  Dark rum                          1/4 c  Sugar
  1 1/2 lb Butter (no substitutes)             1 ts Vanilla
     27 oz Semisweet chocolate chips           2 tb Vegetable oil
     12    Eggs

  From: John Totels, 25 May 89 00:13:00

  Here's a recipe I recently obtained from a friend who in turn received it
  from a friend ....  This recipe can be made a week or so in advance, or so
  I'm told.  It's more like a mousse than a cake, but it is indecently rich!

  Preparation: Paint outside of the ladyfingers with rum, and place flat side
  down, around the sides and on the bottom of a 10 in. springform pan. Melt
  butter in medium pan; remove from heat and add 24 oz. of the chocolate
  bits.  Stir until melted; cool slightly. Beat the egg yokes into the
  mixture one at a time until all are incorporated into the chocolate. Beat
  the egg whites until they form stiff, not dry, peaks. Fold the whites into
  the chocolate mixture, and pour into the lined springform pan. Chill for at
  least 6 hours.

  Whip the cream until thickened and add the sugar and vanilla. Continue
  whipping until very stiff.  Turn the cake onto a serving platter, removing
  the pan sides and bottom (the lady fingers will now be on top). Spread a
  layer of whipped cream over the entire cake, then pipe the rest of the
  whipped decoratively however you wish around the cake - be imaginative!
  Melt the remaining chocolate chips with the oil in a double boiler. Cool
  completely.  Dribble the sauce down the sides of the cake. Garnish with
  stemmed candied cherries. Store in the refrigerator.

  Should make about 16 servings, or 8 - depending....

  Note: If the cake is going to be displayed for any length of time, you may
  wish to use stabalized cream, and add 1 teaspoon of dissolved gelatin to
  the cake mixture.

  One more note: I don't know to whom the credit goes for this "slightly"
  fattening recipe, and I apologize for that.  But I am passing it on to
  those of you who are in good health.  If you are not in good health, you
  use this recipe at your own risk - 12 eggs, 2-1/2 cups of cream, 27 oz. of
  chocolate, 1-1/2 lb. of butter (no substitutes) - there ought to be a law!
  Thanks for listening.

-----

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