Text 33089, 86 rader
Skriven 2010-01-03 19:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BRAINIACS 608 00103
===========================
-=> Quoting Glen Jamieson to Michael Loo <=-

 GJ> The latest interest in these bacteria is in the possibility that they
 GJ> can be used to carry vaccines into the body, thus simplifying
 GJ> vaccinations which are now administered by injection.
 
 GJ> As far as I could follow it, ulcers take time to develop, so by
 GJ> allowing the bacteria to penetrate the stomach wall, carrying the
 GJ> vaccine, and then killing off the bacteria after they had done their
 GJ> job, no permanent harm is done.  Just don't forget to come back for
 GJ> that second dose of medicine!

I think I prefer needles. Hell, I know I do!


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sticky Toffee Pudding From Nicole's, New York
Categories: British, Desserts
  Servings: 6

    1/2 lb unsalted butter, softened,
           plus more for ramekins
      6 oz dates, pitted and roughly
           chopped
      1 ts baking soda
    3/4 c  plus 1 1/2 cups sugar
      2 lg eggs, lightly beaten
  1 1/4 c  all-purpose flour
      1 ts baking powder
      1 ts ground ginger
    1/2 ts ground cinnamon
    1/4 ts ground cloves
      1 pn salt
      1 ts pure vanilla extract
      2 c  heavy cream

An outrageously rich English specialty worthy of its name, it's a
dessert to serve in small portions in cold weather.  Nicole's is the
New York restaurant for the designer Nicole Farhi's store in Midtown
Manhattan.

Butter 6 six ounce ramekins.  Preheat oven to 350 degrees.  Combine
dates and 1 1/4 cups water in a saucepan, and simmer until dates are
soft, about 10 minutes.  Add baking soda, and mix well.  Mixture
will foam up.

Cream 4 tablespoons of the butter and 3/4 cup sugar in an electric
mixer until pale and fluffy.  Beat in eggs.  In a bowl, combine
flour, baking powder, ginger, cinnamon, cloves and salt.

Add date mixture and dry ingredients to butter mixture, a third of
each at a time, and mix well.  Add vanilla.  Divide batter among
ramekins, filling each no more then 3/4 full.

Place on a baking sheet, and bake 30 - 35 minutes, until just firm.

Meanwhile, place 1/4 cup sugar in a deep heavy saucepan, and cook
over medium he, stirring with a wooden spoon, until sugar liquefies
and turns light brown.  Add remaining sugar 1/4 cup at a time,
allowing each batch to brown before adding next.  When all sugar is
in pan, keep cooking until it turns dark brown.  Add remaining
butter, and stir until melted.  Remove from heat and stir in cream,
standing back because mixture may spatter.  Return to heat; keep
warm.

Turn out hot puddings into wide, shallow serving bowls.  Pour toffee
sauce into a jug and pass alongside.Return-path:

New York Times Dessert Cookbook

From: Catherine Lancaster To: Foodwine
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Needless to say, it's complicated.

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