Text 34678, 87 rader
Skriven 2013-03-11 15:06:09 av Dave Drum (1:18/200.0)
  Kommentar till text 34636 av RUTH HANSCHKA (1:123/140)
Ärende: Darn It, anyway
=======================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

-> DD> I darn my socks - at U$15/pair it is a worthwhile exercise. But I have
-> DD> an ivory coloured hard plastic ovoid thing about the size of a small
-> DD> ostrich egg - with a handle on it, that looks like a maraca. I suspect 
-> DD> it may have been designed for just what I use it to do. Picked it up in 
-> DD> a box of stuff I bought at an auction for 50c. 

SR> Sounds like one. They made a gazillion slightly different varieties of
SR> sock darners, trying to build a better mousetrap. I have three or four 
SR> of them, all old. You're the only person I know who still darns socks.

As I noted above - at $15 (and up) per pair it's a worthwhile effort. But only
the foot of the stocking. The barrel is the stretchy part with all manner of
Lycra and other stuff and does not respond well to anything I know how to do.
But heels (mostly) and the occasional toe ... not a big deal.

-> DD> My mom used waxed paper sandwich bags (late 1940s, early 1950s) but she
-> DD> had had lots of experience packing lunches for my dad when he worked in 
-> DD> the coal mines.

SR> I still use waxed paper for some jobs to this day, including wrapping the 
SR> occasional sandwich.

I binned the last bit of a roll of Cut-Rite in a big clear out several years
ago. Now, if I can put it in a ZipLoc or Glad container I use aluminum foil or
cling film. Once in a while a ZipLoc bag.

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

      Title: Chocolate Pot w/Ginger
 Categories: Chocolate, Dairy, Herbs
      Yield: 6 servings

    150 ml (5 fl oz) double cream
    1/2    Vanilla pod; halved longways
           - seeds scraped w/a sharp
           - knife
    100 ml (3 1/2 fl oz) milk
    125 g  (4 oz) dark chocolate (70%
           - cocoa solids), broken in
           - pieces
      2 lg Free-range egg yolks
      1 tb (heaped) icing sugar
      1 ts (rounded) ground ginger
     30 g  (1 oz) preserved stem ginger
           - chopped into small pieces

  Preheat the oven to 140øC/275øF/Gas 1.

  Warm the cream and vanilla pod and seeds in a saucepan.
  Whisk lightly to disperse the vanilla seeds, turn off the
  heat and cover with a lid. Set aside to infuse for 30
  minutes.

  Meanwhile, over a low heat, melt the chocolate in the milk
  in a small saucepan.

  Beat the egg yolks, icing sugar and ground ginger together
  in a large bowl until light and fluffy. Add the chocolate
  mixture and vanilla-infused cream, remove the vanilla pod
  and whisk together until well combined.

  Place the chopped ginger and a little ginger syrup into
  the bottom of the ramekins. Top with the chocolate
  mixture. Place the ramekins into a deep roasting tin and
  pour in enough hot water to come up to at least two-thirds
  up the side of the pots. Bake for 45-60 minutes, or until
  slightly puffed-up and spongy to the touch of a finger.
  The surface of the pot should form a little crust.

  Remove the pots from the oven, allow to cool for a few
  moments and lift the pots from the water onto a clean
  tray. Chill in the fridge for at least six hours before
  serving. Serve straight from the fridge.

  By Simon Hopkinson from The Good Cook

  From: http://www.bbc.co.uk/food

  Uncle Dirty Dave's Archives

MMMMM

... There is no such thing as 'Fun for the whole family'. -- Jerry Seinfeld
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