Text 6736, 100 rader
Skriven 2013-11-12 20:43:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: Golden Corral
=========================
-=> NANCY BACKUS said to DALE SHIPP <=-

 NB> And I'm judging on a one-time visit, too, granted.  There may be
 NB> regional differences as well...  Old Country has always tried to be
 NB> pretty good around here, so that might be a factor... plus as you say,
 NB> it does depend on what you like.  :)  I do tend to be more predisposed
 NB> towards asian rather than american...  I haven't made any decisions to
 NB> never go there again... could be a second visit would make it seem
 NB> better, too...  :)

 DS> When we go to GC, I end up with very few carbs -- all meat!

 NB> Similar to when I hit the asian buffets... except for the sushi rice...

OK I think I've got this OLR set up. I'm not even going to attempt the TelNet
while I'm in hospital. They're monitoring my blood pressure and I don't want to
cause any alarums at the nursing station.

That also means no Scrabble fix for me until I get home.

I don't do rice at the Chinese buffets either. But I do hit up thge egg flower
soup for at least two bowls. Apparently none of them have an acceptable (to me)
recipe for hot and sour soup.

 NB> ... Apparently, you aren't supposed to chug Scotch.

Nor Drambuie --- and never mind how I learned that.

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

      Title: Vanilla Whipped Cream Frosting
 Categories: Five, Desserts Dairy
      Yield: 7 cups

      3 c  Heavy Cream
      5 tb Granulated sugar
  1 1/2 ts Vanilla extract

  Chill the bowl and whisk attachment of a stand mixer for
  20 min. in the refrigerator or 5 min. in the freezer. Pour
  the heavy cream into the bowl and whisk on medium-high
  speed until it just starts to thicken. Slow the speed down
  to medium and gradually pour in the sugar. Continue to
  whisk until soft peaks form.

  Add the vanilla extract and continue to whisk by hand
  until the cream is smooth, and stiff peaks form (the cream
  will stand up straight when the whisk is raised).

  Variations

  Raspberry or Strawberry Whipped Cream: Instead of vanilla,
  add 2-1/4 cups raspberry or strawberry purée (purée the
  fruit in a blender and strain) to the cream when you add
  the sugar. Increase sugar to 7 Tbs. Before you begin
  whisking by hand, taste and adjust the flavoring. (Note:
  the purée increases the amount of whipped cream, so you
  may not need it all; save the extra for topping other
  desserts.)

  Lemon Whipped Cream: Instead of vanilla, add 1/4 cup plus
  2 tablespoons freshly squeezed lemon juice and 1 Tbs.
  finely grated lemon zest to the cream when you add the
  sugar. Increase sugar to 8 Tbs. Before you begin whisking
  by hand, taste and adjust the flavoring.

  Orange Whipped Cream: Instead of vanilla, add 1/2 cup
  freshly squeezed orange juice and 1 tablespoon finely
  grated orange zest to the cream when you add the sugar.
  Before you begin whisking by hand, taste and adjust the
  flavoring.

  Chocolate Whipped Cream: Omit vanilla and increase sugar
  to 6 Tbs. After soft peaks form, turn off the mixer and
  add 1/4 cup sifted unsweetened cocoa powder, preferably
  Dutch-processed. Whisk by hand until the cream is smooth,
  and stiff peaks form. Let the cream sit in the
  refrigerator for at least 1 hour to dissolve the cocoa.
  Whisk briefly before using.

  Mocha Whipped Cream: Omit vanilla and increase sugar to 6
  Tbs. After soft peaks form, turn off the mixer and add 1/4
  cup sifted unsweetened cocoa powder, preferably
  Dutch-processed, and 2 Tbs. instant espresso dissolved in
  2 Tbs. boiling water. Whisk by hand until the cream is
  smooth, and stiff peaks form. Let the cream sit in the
  refrigerator for at least 1 hour to dissolve the cocoa.
  Whisk briefly before using.

  Yield: Enough to frost a 9" layer cake generously

  From: www.finecooking.com

  Uncle Dirty Dave's Archives

MMMMM

... He does the work of 3 Men...Moe, Larry & Shemp
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