Text 5566, 58 rader
Skriven 2008-04-17 16:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: ConAgra 159
===================
 ml-> Partially hydrogenated oils are miraculous in their 
 ml-> own gehennaish way.
 BF> Forgive me for being nosey, but Michael, where in the 
 BF> world did you run across the Valley of Annihilation ?

I was perhaps thinking more of Tophet (part of Gehenna),
where the grease of the dead is perpetually rendered.

 BF> Or are you referring to that band?

Which band?

 RH> LaChoy once in a blue moon for the nostalgia value.  
 rh-> I even ate Kraft Mac & Cheese last night.  It's a 
 rh-> yearly thing, to remind myself of why I stopped 
 rh-> buying it. ;-)
 ml-> I always knew you were gnuts.
 BF> Since Carol doesn't seem to be around to bawl me out 
 BF> for bugging you, I admit I don't understand "gnuts"
 BF> in context.    

Gnuts is stung backwards. It's also nuts with an extraneous
character in front.

 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hazelnut Cakes
 Categories: Nuts, Cookies
      Yield: 5 dozen
 
      1 lb Hazelnut meats (blanched
           -or unblanched is okay)
      6    Egg whites
  2 3/4 c  Brown sugar, sifted
    1/8 ts Salt
      1 ts Vanilla
           White sugar
 
  BF>    Hazelnuts are available at most stores under the name of
  Filberts. BF>    They should be blanched.  To blanch, boil the nuts
  for 5 minutes and BF>    when they are cool enough to handle, remove
  the skins.  To grind, BF>    place about 1/4 cup at a time in a
  blender, or chop as finely as you BF>    can with a sharp knife.
  
  Grind nuts. Beat egg whites with salt until stiff. Add sugar to egg
  whites a little at a time, beating constantly. Add vanilla and then
  carefully fold in nuts. Shape into 1" balls and roll in sugar to
  coat. Bake on a greased sheet at 325 for about 15 min, maybe 20.
  
  Tip from Joy of Cooking: 2 lb hazelnuts in the shell = 1 lb nut meats.
  
MMMMM
 

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