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 lista första sista föregående nästa
Text 1879, 91 rader
Skriven 2006-06-01 09:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Kosher for 756
======================
 RH> But there will be records of the niacin, and records that they're 30
 RH> estrogen pills short....  It's called butt covering.

And then what. They have 73 customers taking estrogen, and
50 taking niacin, and all they know, with a 99 percent
certainty, is that one out of each group is going to be
suing them.

 RH> something gets pulled off the market for causing nasty problems.  You
 RH> took the gunk six months ago, and the records prove it just in case.  

This is utopian. On the occasion when they did a product
recall of meds I took, nobody got in touch with me until
my next scheduled doc appointment, when the guy said, ah,
you were right, you should stop taking X (despite the fact
that I'd stopped taking X many months previously).

 -> Licorice flavor is one of those aberrations most often found
 -> in health food stores. Bubblegum flavor (which I've tried - it's
 RH> That explains it; I don't buy health food toothpaste.

I don't generally buy toothpaste at all. I'm living on
airplane and hotel toothpaste from years ago. Most of
them are your usual mint stuff, but there are a few that
aren't - one from Taiwan tasted like soap.

 -> loke bubblegum-mint, actually) is fairly ubiquitous, teaching the
 -> youth of today, as do so many things, egregious tastelessness.
 RH> And this is abnormal how?  American cuisine did that for a few
 RH> centuries before kiddie toothpaste was invented.

Until recently, there was an emphasis on getting kids to
down stuff that was considered good for them by the standards
of the day. Now, tater tots and pizza, lest the poor darlings
starve.


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Elaine's Cheesecake
 Categories: Cheesecake, Cyberealm, Kooknet
      Yield: 12 servings

      1 c  Sugar, granulated
      2 lb Cream Cheese
      2 lg Eggs
      1 c  Sour Cream
      1 ts Vanilla
      3 tb Cornstarch
      1 c  Graham Cracker Crumbs
    1/4 c  Butter or Margarine
  1 1/4 c  Oreo Cookie Crumbs
    1/4 c  Butter or Margarine
      3 tb Sugar, granulated

  :       In a small bowl, blend well the graham cracker crumbs, butter
  or margarine, and 3 tablespoons granulated sugar. Press the crumb
  mixture in the bottom of a greased 8" or 9" springform pan. Place the
  pan in the freezer to chill while you prepare the filling.
  :       In a mixer bowl, mix the cream cheese and sugar until smooth
  and light. I, myself, mix alternately 8 ozs. of the cream cheese and
  1/4 cup of the sugar. This is just to ensure it is evenly mixed. When
  the cream cheese and sugar mixture is light and creamy, mix in the
  eggs, vanilla, and the cornstarch, making sure it is mixed well. It
  should be a nice light yellow color. Mix in the sour cream until well
  mixed. Pour the mixture into the prepared springform pan.
  :       Bake in a preheated 450 degree oven for 10 minutes. Reduce the
  temperature to 200 degrees and bake for another 45 minutes. Turn oven
  off and allow the cheesecake to cool in the oven with the door opened
  slightly for 2 1/2 to 3 hours. Remove sides from pan and chill in
  refrigerator for another 2 to 3 hours. Then slide the cheesecake off
  the bottom of your pan, if you wish.

       ** You can use the Oreo Cookie Crumbs in place of the Graham
  Cracker Crumbs for a wonderfully delightful change. (This is the way
  that most of the people order it from me.)

      *** Before placing the cheescake in the oven for baking, I always
  sprinkle a bit of the crumbs on top for garnish. Really looks nice!

     **** Last hint: I put a pan with about 2-3 inches of hot water on
  the bottom shelf. It helps to keep the cheesecake from cracking.
  Always bake the cheesecake on the middle shelf...NO LOWER!!!

  From Elaine Poncelet, Vision Dimension BBS, Kook-Net HUB, Gerald,
  Missouri

MMMMM
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