Text 5639, 163 rader
Skriven 2006-09-18 08:41:24 av Dave Drum (1:18/200)
     Kommentar till en text av Michael Loo
Ärende: Pre-War Scotch
======================
On 09-16-06 MICHAEL LOO Scribbled to DAVE SACERDOTE about Pre-War Scotch 

ML> DS> eBay considers that "shill bidding" and naughty.

ML>As I said, I'd only do it if I were willing to pay for it.

ML> DS> The reserve on the auction is set high enough that one could
ML> DS> outbid Mr. Drum and still not be financially obligated to pay
ML> DS> for the indiscretion. [g]

ML>If there's no cost associated with an auction that doesn't make
ML>reserve, what's to prevent someone from putting up a whole lot
ML>of auctions with really high reserves and hoping to get lucky?

But, there is a cost - one cost for the listing, whether the item sells 
or not. It is dependent on the selling price of the item. Or, if the 
item does not sell, on the "starting" price.

There is a separate fee for setting a "reserve" price. This fee is, 
IIRC, waived if the item sells. Otherwise the seller is liable for the 
reserve fee.

ML>My persistent lack of understanding of these things is a reason
ML>why I'll not likely be a participant there in either capacity.

I dunno why not. You can get some tremejous bargains on eBay. I recently 
bought a "sports clip" for my cell phone. It's a device that allows me 
to clip my cell phone to a belt loop or backpack strap or what ever. 
Virgin Mobile wanted a total of U$22.87 to send me one. Other on-line 
sellers were in the same neighbourhood on price.

I did a quick search on eBay, found an auction closing within the hour, 
bid, won, and paid for the item and spent a total of U$4.98 including 
P & P. Bargains are good.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ambrosia Layer Cake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
MMMMM----------------------------CAKE---------------------------------
  2 3/4 c  Sifted cake flour (not
           -self-rising
  2 1/2 ts Baking powder
    1/2 ts Salt
    3/4 c  Unsalted butter; softened
  1 1/2 c  Sugar
      4 lg Whole eggs; room temp
      1 tb Fine grated orange zest
  1 1/2 ts Vanilla
      1 c  Whole milk

MMMMM-----------------------ORANGE FILLING----------------------------
      2 lg Whole eggs
    3/4 c  Sugar
    1/4 c  Cornstarch
    3/4 c  Water
    1/2 c  Fresh orange juice
    1/4 c  Fresh lemon juice
      3 tb Unsalted butter
      2 ts Grated fresh orange zest

MMMMM-------------------SEVEN MINUTE FROSTING------------------------
      7 oz Bag sweetened flaked coconut
      2 lg Egg whites
      1 c  Sugar
    1/4 c  Water
      2 ts Light corn syrup
      1 ts Vanilla
      1 ts Fresh lemon juice
 
  Special equipment: 2 (9" X 2") round cake pans
  
  Ambrosia may sound exotic, but it's simply chilled fruit (typically
  oranges or bananas) tossed with coconut and sugar. In some homes, it
  is served as a salad as well as a dessert. Here, food editor Alexis
  Touchet put her own spin on this southern classic by bringing cake
  into the picture, and moving the oranges to the filling and pressing
  the coconut into the frosting.
  
  Make cake:
  
  Put oven rack in middle position and preheat oven to 350°F. Butter and
  flour cake pans, knocking out excess flour.
  Sift together flour (2 3/4 cups), baking powder, and salt into a bowl.
  Beat together butter and sugar with an electric mixer (fitted with
  paddle attachment if using a stand mixer) at medium-high speed until
  pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, then beat
  in zest and vanilla and continue beating 5 minutes more. Reduce speed
  to low, then add flour mixture and milk alternately in 4 batches,
  beginning with flour mixture and mixing until batter is just smooth.
  Divide between cake pans, spreading evenly.
  
  Bake cake layers until they begin to pull away from sides of pans and
  a wooden pick or skewer comes out clean, 20 to 25 minutes. Cool 5
  minutes in pans on racks, then invert cake layers onto racks and cool
  completely. (Leave oven on for toasting coconut.)
  
  Make filling while layers bake:
  
  Whisk together eggs in a heatproof bowl until combined well.
  
  With clean dry whisk, stir together sugar, cornstarch, and a pinch of
  salt in a 1 1/2- to 2-quart heavy saucepan, then whisk in water and
  juices until smooth. Bring to a boil over moderate heat, whisking,
  then reduce heat and cook at a bare simmer, whisking constantly, 2
  minutes (mixture will be thick).
  
  Add half of hot juice mixture to eggs in a slow stream, whisking, then
  whisk egg mixture into juices in saucepan and cook over moderately low
  heat, whisking, just until it reaches a boil. Remove pan from heat,
  then add butter and zest, whisking until butter is melted. Chill
  filling, its surface covered with a buttered round of wax paper
  (buttered side down), until cold, about 30 minutes.
  
  Make frosting:
  
  Spread coconut in a shallow baking pan and toast in oven, stirring
  occasionally, until golden, 12 to 15 minutes.
  
  Beat together egg whites, sugar, water, corn syrup, and a pinch of
  salt in a large metal bowl with a handheld electric mixer (clean
  beaters if necessary) until combined. Set bowl over a saucepan of
  simmering water and beat mixture at high speed until it holds stiff,
  glossy peaks, 5 to 7 minutes. (Humid weather may necessitate
  additional beating time.) Remove bowl from heat, then add vanilla and
  lemon juice and continue beating until frosting is cooled and very
  thick, 6 to 10 minutes.
  
  Assemble cake:
  Halve each cake horizontally with a long serrated knife. Put 1 layer
  on a cake stand or large plate and spread with about 3/4 cup filling.
  Stack remaining cake layers using about 3/4 cup filling between each
  layer. Spread top and side of cake with frosting and coat cake with
  coconut, gently pressing to help it adhere.
  
  Cooks' notes:
  ~ Filling can be chilled up to 8 hours. Stir before spreading.
  ~ Frosting can be made 4 hours ahead and chilled, covered.
  ~ Cake can be assembled and frosted 2 hours ahead.
  
  FROM: Gourmet, December 2004

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
If government wants us to respect the law it should set a
better example!!!


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