Text 20120, 73 rader
Skriven 2007-09-07 17:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: topsoil 95
==================
 ML> Ah. I'm still quite happily in the offline reader age and
 ML> don't fully pay attention to such things.
 SD> It's okay, it's my job to worry about them. :)

Thank goodness it's not mine, as it wouldn't get done!

 SD> IIRC, they started with the original QWK developer, "Sparky" Herring

The name is familiar.

 SD> (I think that's his name).  It was suggested to him about being able to
 SD> put a "zinger" at the end of a message.  I've read the story some other
 SD> place at another time, but I can't remember the specifics.

Well, they're not my style in general, although I've used a few
in my day. What's the best time to catch a jellyfish?

 ML> Here's a soft diabetic food ...
 SD> Unfortunately for me, the salt content might be a bit much, but that
 SD> does look good!

We've had a number of newly-invalids here. I should look
for soft foods to post ...

 SD> Now here's a recipe that is decidedly very bad for me, but it looks
 SD> like it would taste very good:
 SD> Title: Crock Pot Beef Bourguignon

Actually, I think it would be quite a bit better with the
added step of boiling down the marinade before adding to
the stew. The way it stands, the alcohol won't cook off
enough and will still be pretty noticeable in the finished
dish. I've had it done this way even in restaurants but
way, way prefer it done otherwise.

Chocolate ice with white cheese and dried fruits
Cat: dessert
Servings: 6

For the ice -
75 cl mineral water
100 g sugar
2 Tb cocoa powder
For the garnish -
3 tubs of creamy yogurt
2 Tb powdered sugar
1 pk vanilla sugar
250 g mixed dried fruit (raisins, figs, apricots)
2 Tb white rum
mint for garnish

Granite au chocolat, fromage blanc et fruits secs

Combine the water and sugar; stir to dissolve, then
bring to a boil and boil for 5 min. Off heat, add
the cocoa. Freeze for 2 hr, mixing with a fork every
15 min.

Combine the yogurts and the sugars. Cut all the
dried fruits into small bits and macerate in rum
for 30 min. Drain the fruits and put them in the
bottom of serving glasses. Top with the yogurt
and then the chocolate ice. Serve decorated with
mint leaves.

Le bon accord : Une blanquette de limoux (Petillant,
Languedoc-Roussillon)
Source : http://www.CuisineAZ.com


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