Text 532, 78 rader
Skriven 2008-01-10 09:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: rally 666
=================
 -> Or about 50% of the e-mail population. I got a little exercised
 -> this morning receiving a message that used "its" for "it's";
 -> but at least it wasn't the other way round.
 RH> Where I come from, aka a den with a prehistoric 60s ugly carpet, we
 RH> call that a typo.  

Where I come from, we call it illiteracy.

 ->  RH> I'm not sure I've ever had a toddy.  
 -> It's just hot water mixed with booze, lemon, and sweetener.
 RH> Nope - definitely missed that one.  It sounds like it might be good
 RH> for a nasty head cold though.  Down one or two, crawl in bed, and sleep
 RH> for 12 hours?

Unfortunately, with practice comes habituation, and for me it
would be down five or six, etc.

 RH> People who don't go
 RH> past the 8th grade don't tend to run to highly overeducated types.

Nope, perhaps they rely on pastors' advice, which itself comes
from the source I posit.

 -> Well, mostly the first, which brings forth the rest. It of course
 -> should have been made in a partially baked crust with the edges
 -> draped with foil.
 RH> Or without. I've done it both ways.  I'm not surpised that old Eudora
 RH> didn't get into the kitchen much.  
 
I hate pies with overdone edges.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate Cream Pie > Chicago Tribune
 Categories: Chocolate, Pies, American
      Yield: 8 Servings

      3 oz Unsweetened chocolate
      3 tb Butter
      1 c  Sugar
      3 tb Cornstarch
  2 1/2 c  Milk
      3    Eggs
      1 pn Salt
      1 ts Vanilla
      1    Baked 10-inch pie shell
      2 c  Whipping cream
      1 tb Sugar
      2 oz Semisweet chocolate

  Melt the unsweetened chocolate and butter together over very low heat
  or in a low oven.  Do not stir the mixture while it's melting.

  In a saucepan, whisk 1 cup sugar and the cornstarch together. Slowly
  add the milk and whisk until smooth.  Beat in the eggs well.  Add salt
  and put the pan over medium heat.  Whisk the mixture with a wire whip
  the entire time it takes to cook.  (I often read while I'm doing this,
  but whatever you do, don't stop whisking.)

  In about 5 minutes the mixture will begin to thicken.  Now, beat the
  mixture strongly until it almost boils.  Remove the pan from the heat.
  Put the pan in a sinkful of cold water and whisk until slightly
  cooled.  Add the vanilla and chocolate-butter mixture.  Whisk the
  entire concoction until smooth and totally blended.

  Pour it into the pie shell and set the pie in the refrigerator. Whip
  the cream until stiff, sweeten it with 1 tablespoon sugar and spread
  it on top of the chocolate mixture.  Shave or grate the semisweet
  chocolate and decorate the top of the pie with a ring of shavings.

  Recipe By: Carole Travis-Henikoff
  Printed in Chicago Tribune Magazine 5/24/98

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)