Text 20698, 91 rader
Skriven 2009-02-11 06:31:00 av Dave Drum (1:124/311)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Replacing Confusers
===========================
-=> Carol Shenkenberger wrote to Ruth Haffly <=-

 CS> That it is!  Excuse the short notes, battling some system problems
 CS> here.

 CS> To make it all even better, the computer is slowly dying so I know it's
 CS> replacement time.  I've known that for 6 months.

When you do get a replacement - if you have a keyboard you like and a paralled
printer ... make sure that the back panel is not ALL USB connections. My newish
Dell is like that. I had to park my favourite keyboard and search out an USB
item with a large enter key and the cursor keys where my fingers are hard-wired
to seek them.

I've had good luck buying barebones computers from Tiger Direct and adding my
own OS (and sometimes a hard drive). I see no reason to ever buy a branded box.
I once owned two Compaqs at once (the first and only/last) which was a
Presario. Presario is computer speak for piece of $#!+.

Here's a link to a decent deal (not a barebones but no OS). I have owned a
couple of these (from this maker anyway and they have been very good).

http://tinyurl.com/tigerbones

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramelized Orange Custard
 Categories: Desserts, Latino, Citrus
      Yield: 4 Servings
 
           Zest of 3 oranges, in long
           - strips
      2 c  Milk
      2 c  Heavy cream
      1    Cinnamon stick
      2 c  Sugar
    1/4 c  Water
      6    Whole eggs
           +=PLUS=+
      3    Egg yolks
      1 ts Vanilla extract (essence)
      3 tb Port wine; optional
 
  1. In a saucepan over medium-high heat, combine the orange Zest, Milk,
  cream and Cinnamon stick. Heat until small bubbles appear at the edge
  of the pan, then remove from the heat. Let stand for 1 hour to
  develop the flavors.
  
  2. In a small, heavy saucepan over low heat, combine 1 cup (8 oz/250
  g) of the Sugar and the water. Stir until the sugar dissolves. Bring
  to a boil over high heat. Boil, without stirring, until the liquid is
  golden brown, 6-8 minutes. Carefully pour the hot syrup into the
  bottoms of eight 1-cup (8-fl oz/250-ml) ramekins or Custard cups,
  immediately tilting and swirling the dishes to coat the bottoms and
  sides with the caramel. Place the dishes in a large baking pan. Set
  aside.
  
  3. Preheat an oven to 325°F (165°C).
  
  4. Strain the cream mixture through a sieve into a clean sauce pan.
  Warm over medium-high heat until tiny bubbles appear along the edge
  of the pan. (Do not allow to boil.)
  
  5. Meanwhile, in a bowl, whisk together the whole Eggs, egg yolks and
  the remaining 1 cup (8 oz/250 g) sugar until frothy. Gradually beat
  in the hot cream mixture, a little at a time. Stir in the vanilla,
  and then the wine, if using. Strain the mixture through a sieve into
  the caramel-lined dishes, dividing it evenly.
  
  6. Pour hot water into the baking pan to reach halfway up the sides
  of the custard cups. Cover the pan with foil and place in the oven.
  Bake until a knife inserted in the center of a custard comes out
  clean, about 30 minutes.
  
  7. Remove the baking pan from the oven and remove the dishes from the
  pan. Let cool for 30 minutes, then cover and refrigerate until well
  chilled.
  
  8. Just before serving, carefully run a knife around the inside edge
  of each custard and invert into individual shallow dessert bowls.
  Pour any extra Caramel in the dishes over the custards and serve.
  
  Contributor:  Esther Pérez Solsona

  Uncle Dirty Dave's Archives
 
MMMMM

... He does the work of 3 Men...Moe, Larry & Shemp
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