Text 8392, 104 rader
Skriven 2011-03-15 12:50:00 av MICHAEL LOO (1:123/140)
Ärende: woohoo (not really) 83
==============================
Got this in the e-mail yesterday. Maybe I won't have to fly
US Air any more:

-- quote --

This is to officially inform you that your E-MAIL ACCOUNT 
is active online and has been selected as the 2011 Winner 
of Microsoft Online Lottery draw conducted by Microsoft 
promotion Team in Nigeria,West Africa.

You have therefore been approved for a total pay out of 
$USD4,500,000.00 (FOUR MILLION FIVE HUNDRED THOUSAND
UNITED STATES DOLLAR) Only.The following particulars are 
attached to your lottery payment order:

1.Winning numbers: 30,14,29,21,48,11
2.Email ticket number: 163-0-3251
3.Reference No: NG/942OX2/68
4.Serial No: MSN/00806483O2/11

To redeem your award I advised that you contact the 
under list claims officer as soon as possible for the 
immediate release of your winnings:

Mr. Richard Stafford.
FOREIGN DEPARTMENT DIRECTOR,
MICROSOFT ONLINE NATIONAL LOTTERY.
110 Obafemi Awolowo Way Ikeja,
Lagos,Nigeria
TELL: +234816866619
EMAIL: microsoft.online@rediffmail.com

To speedy processing of your claims, include the 
following Information in your mail to your claims officer:

(1) Full Name
(2) Telephone number
(3) Sex
(4) Occupation
(5) Age
(6) Home or office Address

With Best Regards,

Bill Gates.
Chairman/CEO Microsoft Corporation.

-- end quote --

[Seriously, I wonder whether these things are worth the
effort, for the scammers I mean.]

Spiced Pear and Rum Risotto
Cat: dessert, celebrity
Servings: 6

1 1/2 c sugar
6 1/2 c water, more if needed
3 cinnamon sticks, plus 6 more (opt) for garnish
1 ts pink peppercorns
4 cloves
3 all-purpose pears, such as Bartlett, peeled, halved and cored
3 Tb unsalted butter
1 1/2 c arborio rice
6 Tb dark rum
1 pn salt
1 pt rum-raisin ice cream
6 mint sprigs, for garnish (optional)

In a medium saucepan, combine the sugar, water, 3 cinnamon sticks,
the peppercorns, and cloves and bring to a boil over moderately
high heat. Remove from the heat and let infuse for 5 min.

Add the pears to the spice syrup and bring to a simmer over
moderate heat. Reduce the heat and simmer until the pears are
just tender, about 15 min. Pour into a large bowl and let cool.

3. When the pears are cool enough to handle, remove them from
the syrup and cut into 1/2" cubes. Strain the syrup and add
enough water to measure 6 c. Pour the syrup back into the
saucepan and bring back to a simmer.

In a large pot, melt 1 1/2 Tb butter over moderately low heat.
Add the rice and cook, stirring, for 1 min. Add 1 c syrup,
the rum, and the salt. Cook, stirring constantly, until the
syrup has been completely absorbed. The rice and syrup
should bubble gently; adjust the heat as needed. Continue
cooking the rice, adding the syrup 1 c at a time and allowing
the rice to completely absorb the syrup before adding the
next cup. Cook the rice in this way until it is tender, about
45 min in all. The syrup should thicken from the starch in
the rice. You may not need to use all of the liquid, or you
may need to use more depending on the rice. If you need more,
just add simmering water. Stir in the remaining 1 1/2 Tb butter.

Stir the pears into the risotto and spoon into shallow bowls.
Top each serving with a scoop of the ice cream and, if using,
a mint sprig and a cinnamon stick.

David Ruggerio (celebrity chef from Le Chantilly
and convicted credit-card scammer)
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