Text 9134, 64 rader
Skriven 2014-01-24 23:02:04 av Dale Shipp (1:261/1466.0)
   Kommentar till text 9111 av Ruth Haffly (1:396/45.28)
Ärende: Re: Sodas
=================
 -=> On 01-23-14  15:59,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Sodas <=-

 DS> Good point.  We ran into that when we had tour to the "Italian
 DS> Riviera" on the Mediterranean.  The tap water in the hotel was pumped
 DS> straight
 DS> out of the Med -- salty and brown.

 RH> So you went with soft drinks or the local wine after seeing the water.
 RH> Smart move. Steve said the water in Seoul was so bad (came straight
 RH> from the Han river) that he used a lot of bottled water. He'd fill up a
 RH> 5 gallon container of water on post and take it home (apartment off
 RH> post) to use for cooking, etc. The water on post was treated so it was
 RH> much better than the local, untreated water.
 
We did several things.  In the dining area, the wait staff would put
your bottle aside with your name on it and bring it out at the next meal
-- whether it was their wine or your water.  We also quickly found out
that everyday at noon a truck came down from the mountains with fresh
water and you could walk to town center and fill your bottles there.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Barry's Dark Chocolate Pudding
 Categories: Dessert, Chocolate, Pudding
      Yield: 4 servings
 
      3 c  Milk
    3/4 c  Hershey's European Style
           Cocoa
    3/4 c  Sugar
      4 tb Cornstarch
      1 ts Vanilla
    1/8 ts Salt
      3 tb Butter or Margarine
 
  Mix all ingredients together, stirring until chocolate is dissolved.
  
  Place mixture in the top part of a double boiler (have water boiling
  at start of cooking) Stir continuously until pudding is thick and
  smooth. Cook for several minutes longer. Pour into serving dishes or
  cups and refrigerate.  This pudding is also excellent served hot.
  
  If you are a chocoholic like me, and in a hurry, you can cook it
  directly on the stove stirring constantly so it doesn't stick or
  burn, and it cooks a little faster.
  
  Be sure to use the european style cocoa as it is a "Dutch-Processed"
  cocoa that has a richer flavor and darker color.
  
  Barry
  
  From: Barry Weinstein                 Date: 04-03
  Cooking Ä
 
MMMMM


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