Text 12406, 57 rader
Skriven 2011-06-18 18:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: chips 485
=================
 DS> I found myself with pepper wuss tolerance again lately, so I bought a
 DS> bottle of sriracha sauce and I load up on it every morning with my
 DS> eggs. 

I find it doesn't need that much training - a couple days'll
do it for me.

--

 ML> I think Boehner made that sort of joke as well.
 DS> I can never read his name without my inner voice pronouncing
 DS> it "boner."

As the man himself acknowleged, which shows at least a
self-preservative amount of sense of humor.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Chestnut Cream Treasure
 Categories: Desserts, Chinese
      Yield: 1 Servings

      2 lb Chestnuts
      2    Hard-boiled egg yolks
           Sugar
           Water
     12    Walnuts
     12    Red dates
      1 c  Heavy cream

    Boil chestnuts until tender (about 30 min or, if using pressure
  cooker, about 15 min). Halve and remove meat with a small spoon.
  Mash and press through a sieve. Also mash and press egg yolks through
  a sieve. Mix chestnuts, egg yolks and 1 1/2 cups sugar together well
  and set aside. Shell walnuts. Soak dates in lukewarm water until
  tender and remove seeds. Heat 2 T. sugar and 2 T. water until sugar
  melts, dip walnuts and dates in one by one and set aside. To make
  sugar threads, place two pairs of chopsticks, one pair at either end
  of a long pan, leaving a space of 1 foot in between. Heat 1 cup of
  sugar and 1/2 cup water in a small saucepan until sugar melts and
  forms a thread when dropped from a spoon. Hold saucepan over long
  pan, dip into melted sugar with another pair of chopsticks and draw
  sugar out in threads, moving back and forth over the chopsticks on
  the pan with long sweeping motion. The sugar will fall in fine
  strands over the chopsticks. Repeat process until all melted sugar is
  used. Whip heavy cream with 2 T. sugar. Arrange chestnut mixture on
  serving plates, garnish with glazed walnuts and dates and whipped
  cream, and top with sugar threads.

  From "Mrs. Ma's Favorite Chinese Recipes". Typed for you by Joan
  MacDiarmid.

MMMMM

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