Text 23375, 75 rader
Skriven 2007-11-25 11:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: DULLES THOUGHT 466
==========================
 HN> I can remember as a child enjoying it 
 HN> when we drove through areas where kudzu 
 HN> had overrun the local plantlife...it's 
 HN> VERY green, and pretty to a child who 
 HN> does not know of the death beneath 
 HN> the blanket of color.

Amazing stuff, and now we see it in fair profusion even
in Maryland. Global warming and the triumph of invasive
species at once.

 Now if we could
 HN> just harvest that stuff to make ethanol 
 HN> or biodiesel we could do quite nicely

I'd be all for it. Also for eating pigeons and Canada geese.

 -> It's not a nice place. Even with the almost guaranteed weather
 -> delays in Chicago, I'd choose ORD over IAD to connect in.
 HN> I shall keep that under advisement!

My handy dandy Star Alliance Electronic Timetable tells me
that there are possible connections in SFO and LAX to JFK
as well. Not clear if you could get an award seat on these,
but if available, the major benefit would be being less at
the mercy of winter weather.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Croquembouche
 Categories: Candies
   Servings:  8

      1 c  Dark corn syrup
      5    Dozen small cream puffs,
           -custard filled(from the
           -bakery or home made)
    1/4 c  Icing sugar

  The Croquembouche pyramid must be assembled quickly, or the syrup used to
  assemble it will harden and have to be reheated.  Therefore, be sure to
  read the recipe through thoroughly before starting to work. And have all
  ingredients near the stove, so you dip the puffs and set them in place
  quickly.

  Cut a 9-inch circle from cardboard, and cover with foil.  Set the circle on
  a board near the stove.  Have the filled cream puffs close at hand.

  Cook corn syrup in the top of a double boiler over high heat until candy
  thermometer reaches hard-ball stage(240F), or until a small drop of the
  syrup forms a soft ball in cold water.  Set pan over boiling water.

  To build the pyramid, lightly dip the bottom of a cream puff in syrup and
  set on the edge of the circle, syrup-side down.  Repeat with 9 more puffs,
  forming a ring. For the 2nd row, arrange a slightly smaller ring of puffs
  over the spaces between the puffs in the first row, inclining the second
  row slightly inward.  Fill in the center with more puffs for support.

  Continue building the pyramid in decreasing rings, filling in center for
  support as needed, until you have completed 8 rows.

  Top with one puff,. Sprinkle the Croquembouche lightly with 1/4 cup
  sifted icing sugar. To serve, lift one or two puffs at a time off the
  pyramid, starting from the top. Serves 8 - 10.

  Note: If syrup starts to thicken before pyramid is complete,add 1 ts
  of water and  stir over low heat.   Do not let syrup burn.

  Source unknown

MMMMM

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