Text 4350, 84 rader
Skriven 2010-11-30 00:22:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Meds
============
 -=> On 11-28-10  22:15,  Jim Weller <=-
 -=> spoke to Michael Loo about bag it 801 <=-

 JW> was in Hay River I got to watch TV every evening, including a lot of
 JW> American stations. What's with the proliferation of ads for
 JW> prescription meds? Many are pandering to diseases I've never heard
 JW> of and are probably made up.
 
Not only that, but the meds they are advertising are prescription only
drugs.  The idea is to get people to imagine that they have the disease
of the month (e.g. restless leg syndrome) and pester their MD to write
them a script for it.  I once asked our doctor about the ads.  His
response was measured, but clearly negative.  I sometimes laugh at the
listing of possible side effects and wonder why anyone would ask for
such a drug.   "cures unsightly toe nail fungus, ... possible liver
failure and death ..."   DUH.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate-Hazelnut Biscotti
 Categories: Desserts, Cookies, Chocolate, Italian
      Yield: 4 servings
 
  1 1/2 c  Hazelnuts, toasted and
           -husked
      3 c  All-purpose flour
    2/3 c  Unsweetened cocoa powder
      1 ts Baking soda
      1 ts Baking powder
    1/2 ts Salt
      1 c  (2 sticks) unsalted butter,
           -at room temperature
      2 c  Sugar
      3 lg Eggs
  1 1/2 ts Vanilla extract
    1/2 ts Almond extract
      1 c  Semi-sweet chocolate chips
 
  Preheat the oven to 350F.  Line a heavy large baking sheet with
  parchment paper.  Grind 1/2 cup of the toasted hazelnuts in a food
  processor; set aside.
  
  Whisk the flour, cocoa, baking soda, baking powder and salt in a
  large bowl.  Beat the butter and sugar together in another large bowl
  to blend.  add the eggs and the vanilla and almond extracts; beat
  until well blended.  Beat in the flour mixture.  Mix in the 1 cup of
  whole toasted hazelnuts, the chocolate chips and the 1/2    cup of
  ground hazelnuts.
  
  Divide the dough into 2 equal pieces.  Shape each piece of dough
  into a 2 1/2-inch wide by 14-inch long log.  Place the logs about 2
  1/2 inches apart on the prepared baking sheet (the logs will spread
  during the baking).  Bake for about 35 minutes, until the logs feel
  firm when gently pressed.  Cool the logs for about 15 minutes on the
  baking sheet. Maintain the oven temperature.
  
  Use a long wide spatual to transfer the baked logs to a cutting
  board.  Using a serrated knife, cut the warm logs crosswise into
  1/2-inch thick slices.  Arrange the slices, cut side down, on 2 baking
  sheets.  Bake the biscotti for about 15 minutes, until firm.  Transfer
  to racks and cool completely.
  
  Chocolate-Hazelnut Biscotti can be prepared ahead and stored in
  airtight containers for up to 4 days, or wrapped in foil foil and
  frozen in resealable plastic bags for up to 3 weeks.
  
  Makes about 4 dozen.
  
  [From The Bakehouse; Bloomington, Indiana]
  [R.S.V.P; Bon Appetit; November, 1999]
  
  Posted by Fred Peters.
  From: Fred Peters                     Date: 12-13-00
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:27:55, 30 Nov 2010
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