Text 19877, 103 rader
Skriven 2007-09-01 11:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: CAPICOLA AND 71
=======================
 GJ> Noted that she hadn't gone on to read "Paradise Regained".  One book
 GJ> of verse was enough.

I once took a course on Milton, and that was required
reading. I didn't read it.

 ML> I see you've not ventured into New England basements before.
 ML> They're generally the dampest parts of the house and are
 ML> fairly suitable for wine cellarage but not much else in the
 ML> way of food storage.
 GJ> Some of the older houses in Adelaide have basements, but they are
 GJ> normally dry and cool in summer.  If your New England basements are so
 GJ> soggy that they need dehumidifiers and sump pumps to drain them, that
 GJ> would add considerably to the running cost.  I had understood that the
 GJ> original purpose of basements in earlier days was for storage of root
 GJ> vegetables and fruit during your inhospitable winters.

Originally, houses were built only on lots suitable
for house building. Now, with the population density,
they're built anywhere that isn't positively under
water. And the water table is pretty high most places
here - too high for a root cellar to be worthwhile.

=
 -=> Glen Jamieson said to Jim Weller <=-
 JW> They were bread dumplings? Boiled bread dough?
 GJ> farinacious cannon balls
 JW> "Farinacious"? I looked it up and was surprised to find out it was a
 JW> real word!
 GJ> You should not have been surprised.  Mostly I use secondhand words,
 GJ> and only rarely need to invent a new one.  I have to admit that MLoo is
 GJ> more creative than me in that respect...
 
You just alter already-existing words; I make up new
ones altogether. But not quotidianally.

                   *  Exported from  MasterCook Mac  *

                         Chocolate Hazelnut Torte

Recipe By     : Christiane Roehler <croehler@ssc.sas.upenn.edu>
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Tortes

  Amount  Measure       Ingredient -- Preparation Method
  ----
 200      grams         (2 sticks minus 1 1/2 Tbl) butter
 125      grams         (4 1/2 oz) flour
 125      grams         ground hazelnuts
 200      grams         (7 oz) sugar
   4                    eggs
   3      teaspoons     cacao
 100      grams         (4 oz) chocolate -- chopped*
   1      teaspoon      vanilla extract
   3      teaspoons     rum
   3      teaspoons     cinnamon
   1 1/2  teaspoons     baking powder
   1      can           sour cherries**

* You will have chop the chocolate by hand.
 Do not reduce the chocolate to a floury consistency.  The size should be
 that of small peas.  You want to have small pieces of chocolate in your
 cake after it baked. You can use chocolate morsels instead.  But the
 quality of the cake improves if you use a good quality chocolate and not
 the regular chocolate morsels. Match the quality of your chocolate with
 the quality of your cacao.

** I think cherries preserved in light
 sirup are best, but you can use whatever you can find.  Sour cherries
 give a much more intense flavour than sweet cherries.  You want about
 300 g of cherries, but if you have a bit more or less it does not really
 matter.  The only thing is, the cherries are largely responsible for the
 nice moisture of the cake.

 Cream butter with the sugar.  Add eggs, one by one.  Add the vanilla.
 Mix flour, hazelnuts, baking powder and add.  Add rum, cinamon and
 cacao.  (Hints for adding the cacao: If you use a machine, just add it
 here.  If you do the cake by hand, you might want to reserve a bit of
 the sugar and mix it with the cacao to reduce the amount of lumps you
 have.  Or mix the cacao with the other dry ingredients.)  Fold in the
 chocolate. Carefully fold in the drained cherries.

 Put dough in well buttered form.  You might consider dusting the form
 with whatever you use for this.  I use a 26 cm (10 in) springform with
 the insert that makes a hole in the middle of the cake.  This makes a
 nicely sized if a bit flat cake. If you want to use the flat insert, 1
 1/2 times the recipe should be about right.

 Bake in preheated oven at 350 F for 50 to 65 minutes.  Do not overbake,
 one of the nice features of this cake is its moisture.  Test with a
 wooden stick or a clean knife for doneness.  If it comes out clean after
 you put it in the center of cake, the cake is done. But do not be
 deceived by the moisture of the cherries or the melted chocolate, so try
 two or three different spots, cleaning the knife or wooden stick after
 each use.  I do not know why, but the baking time of this cake can vary
 considerably from oven to oven, and it also will depend on what form and
 overall quantity you use.

 Possible substitutions: Use walnuts instead of hazelnuts.
 Decorate cake with confectioner's sugar, or a chocolate glaze, and/or
 whole nuts.
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