From the LA Times this morning. I am so making this on Sattidy!

@@@@@ Now You're Cooking! Export Format

Buttercake Bakery's Marble Cake

desserts

2 1/2 cups sugar, divided
1/2 cup unsweetened cocoa powder
1/4 cup light corn syrup
2 1/2 teaspoons vanilla extract, divided
2 2/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter
4 eggs
1 cup milk
1 cup chocolate chips
powdered sugar for dusting

1. In a small saucepan, whisk together one-half cup of the sugar, the
cocoa powder and corn syrup with one-half cup hot water. Bring just to
a simmer, stirring occasionally. Add a half-teaspoon of vanilla off
the heat and set aside.

2. Heat the oven to 350 degrees. Butter and lightly flour a 12-cup
bundt pan.

3. In a medium bowl, combine the flour, baking powder and salt and set
aside. In the bowl of a stand mixer (or in a large bowl if using a
hand mixer), cream the butter with the remaining sugar until light and
fluffy. Whisk in the eggs one at a time until thoroughly incorporated,
then whisk in the remaining vanilla.

3. Whisk about a third of the flour mixture into the batter, then a
third of the milk. Continue whisking in the flour mixture and milk,
alternately and a little at a time, until everything is added and the
batter is light and smooth.

4. Gently fold in the chocolate chips, then divide the batter into
thirds. Pour a third of the batter into the prepared bundt pan.

5. Whisk the chocolate syrup with another third of batter, then pour
this into the prepared bundt pan. Pour the remaining third of batter
over this, lightly swirl the batters with a wooden skewer or knife to
give a 'marble' effect and place the pan in the oven.

6. Bake the cake until a toothpick inserted comes out clean and the
cake springs back lightly when touched, about 1 hour. Cool the cake in
the pan on a wire rack. Invert the cooled cake onto a serving platter
and dust lightly with powdered sugar.

Contributor: LA Times

Yield: 12 to 16

Preparation Time: 1 1/2 hours
--

Terry "Squeaks" Pulliam Burd

"Some weasel took the cork out of my lunch!"

-- W.C. Fields

"Terry Pulliam Burd" > wrote in message
...
> From the LA Times this morning. I am so making this on Sattidy!
>
> @@@@@ Now You're Cooking! Export Format
>
> Buttercake Bakery's Marble Cake
>
> desserts
>
> 2 1/2 cups sugar, divided
> 1/2 cup unsweetened cocoa powder
> 1/4 cup light corn syrup
> 2 1/2 teaspoons vanilla extract, divided
> 2 2/3 cups flour
> 2 teaspoons baking powder
> 1/2 teaspoon salt
> 1 cup (2 sticks) butter
> 4 eggs
> 1 cup milk
> 1 cup chocolate chips
> powdered sugar for dusting

Aw, Terry, you forgot to drop the brand names. Let's hear it for Domino,
Scharffenberger, King Arthur, Penzey's, Kate's, etc.

(I loathe emoticons, so just imagine a smiley!)

Felice

Terry Pulliam Burd wrote:

> From the LA Times this morning. I am so making this on Sattidy!

I was hoping Jules Verne's prediction of edible newspapers was coming
true.

--
Dan Goodman
"I have always depended on the kindness of stranglers."
Tennessee Williams, A Streetcar Named Expire
Journal http://dsgood.livejournal.com
Futures http://clerkfuturist.wordpress.com
mirror 1: http://dsgood.insanejournal.com
mirror 2: http://dsgood.wordpress.com
Links http://del.icio.us/dsgood

In article >,
"Felice" > wrote:

> "Terry Pulliam Burd" > wrote in message
> ...
> > From the LA Times this morning. I am so making this on Sattidy!
> >
> > @@@@@ Now You're Cooking! Export Format
> >
> > Buttercake Bakery's Marble Cake
> >
> > desserts
> >
> > 2 1/2 cups sugar, divided
> > 1/2 cup unsweetened cocoa powder
> > 1/4 cup light corn syrup
> > 2 1/2 teaspoons vanilla extract, divided
> > 2 2/3 cups flour
> > 2 teaspoons baking powder
> > 1/2 teaspoon salt
> > 1 cup (2 sticks) butter
> > 4 eggs
> > 1 cup milk
> > 1 cup chocolate chips
> > powdered sugar for dusting
>
> Aw, Terry, you forgot to drop the brand names. Let's hear it for Domino,
> Scharffenberger, King Arthur, Penzey's, Kate's, etc.
>
> (I loathe emoticons, so just imagine a smiley!)
>
> Felice

ROFL!
Shame on you, Fleece!! Shame on you!!

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

On Wed, 11 Jun 2008 16:30:50 -0500, Melba's Jammin'
> fired up random neurons and synapses to
opine:

>> Aw, Terry, you forgot to drop the brand names. Let's hear it for Domino,
>> Scharffenberger, King Arthur, Penzey's, Kate's, etc.
>>
>> (I loathe emoticons, so just imagine a smiley!)
>>
>> Felice
>
>ROFL!
>Shame on you, Fleece!! Shame on you!!

You are both bratty broads - and I love you both!

But you gotta admit, that's a good lookin' recipe. Will report back
this weekend (if I survive tomorrow at the LA City attorney's office
a-f*ckin'-gin).

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

In article >,
Terry Pulliam Burd > wrote:

> From the LA Times this morning. I am so making this on Sattidy!
>
> @@@@@ Now You're Cooking! Export Format
>
> Buttercake Bakery's Marble Cake

Recipe saved, prepared, and in the oven as we speak.
Been a long time since I've baked a cake; They say time to prepare and
bake is 1-1/2 hours; it took me 50 minutes to get it mixed and into the
pan. I used a flat whisk for all the whisking named in the recipe.

I'll report on the outcome later.
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

In article >,
Terry Pulliam Burd > wrote:

> From the LA Times this morning. I am so making this on Sattidy!
>
> @@@@@ Now You're Cooking! Export Format
>
> Buttercake Bakery's Marble Cake

(recipe saved, prepared, and tasted.)

It's pretty good, although I had a section of the top stick to the pan
and spoil its appearance. If I ever make it again (not likely, but one
never knows about these things), I might arrange the batter differently;
the marbling isn't as clean as I'd like it to be.

Guy at the Apple store thought it was frabjous. I'll bring some to my
manicurist tonight ("Let her eat cake!"), a piece to The Widow Dorothy,
and maybe some to Niece Sandra when we see her tomorrow. Or not. Rob
likes it.
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

On Thu, 12 Jun 2008 08:17:59 -0500, Melba's Jammin'
> fired up random neurons and synapses to
opine:

>In article >,
> Terry Pulliam Burd > wrote:
>
>> From the LA Times this morning. I am so making this on Sattidy!
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Buttercake Bakery's Marble Cake
>
>Recipe saved, prepared, and in the oven as we speak.
>Been a long time since I've baked a cake; They say time to prepare and
>bake is 1-1/2 hours; it took me 50 minutes to get it mixed and into the
>pan. I used a flat whisk for all the whisking named in the recipe.
>
>I'll report on the outcome later.

So, you be home, toots? Welcome back.

And I wish someone would win the lottery for me so *I* could be home
during the week to bake :-(

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

Terry Pulliam Burd > wrote in
:

> From the LA Times this morning. I am so making this on Sattidy!
>
> @@@@@ Now You're Cooking! Export Format
>
> Buttercake Bakery's Marble Cake
>



All I need is the chocolate chips, and this is a goer. If I can get some
today, I'll be making it this weekend.

Thanxs for the recipe :-)

--
Peter Lucas
Brisbane
Australia


The path of a warrior never deviating,
one has to become not just a part of nature
but a force of nature,
acting in accordance with the laws of the universe.
(Getsumei No Michi, the Moonlit Path)

Melba's Jammin' > wrote in news:barbschaller-
:

> In article >,
> Terry Pulliam Burd > wrote:
>
>> From the LA Times this morning. I am so making this on Sattidy!
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Buttercake Bakery's Marble Cake
>
> (recipe saved, prepared, and tasted.)
>
> It's pretty good, although I had a section of the top stick to the
pan
> and spoil its appearance.


Didn't grease the pan enough?


> If I ever make it again (not likely, but one
> never knows about these things), I might arrange the batter
differently;
> the marbling isn't as clean as I'd like it to be.


How would you arrange the batter to make it better?



--
Peter Lucas
Brisbane
Australia


The path of a warrior never deviating,
one has to become not just a part of nature
but a force of nature,
acting in accordance with the laws of the universe.
(Getsumei No Michi, the Moonlit Path)

In article > ,
PeterLucas > wrote:

> Melba's Jammin' > wrote in news:barbschaller-

> Didn't grease the pan enough?

Don't know. I thought I did. I might have disturbed it in the marbling.

> > If I ever make it again (not likely, but one never knows about
> > these things), I might arrange the batter differently; the marbling
> > isn't as clean as I'd like it to be.

> How would you arrange the batter to make it better?

Good question. I think I'd be inclined to put the batter in in big
dollops, 2 white to 1 dark and maybe do a little marbling as I went.
Could be I was overzealous in my marbling. I just know that I'm not
crazy about the look of it.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

In article >,
Terry Pulliam Burd > wrote:

> On Thu, 12 Jun 2008 08:17:59 -0500, Melba's Jammin'
> > fired up random neurons and synapses to
> opine:
>
> >In article >,
> > Terry Pulliam Burd > wrote:
> >
> >> From the LA Times this morning. I am so making this on Sattidy!
> >>
> >> @@@@@ Now You're Cooking! Export Format
> >>
> >> Buttercake Bakery's Marble Cake
> >
> >Recipe saved, prepared, and in the oven as we speak.
> >Been a long time since I've baked a cake; They say time to prepare and
> >bake is 1-1/2 hours; it took me 50 minutes to get it mixed and into the
> >pan. I used a flat whisk for all the whisking named in the recipe.
> >
> >I'll report on the outcome later.
>
> So, you be home, toots? Welcome back.

Thanks. Got home on Sunday night. I'm almost done being cross-eyed
from the jet lag.
>
> And I wish someone would win the lottery for me so *I* could be home
> during the week to bake :-(
>
> Terry "Squeaks" Pulliam Burd

If you'd leave Jimmy Choo alone, you could afford to be. "-)

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

Melba's Jammin' > wrote in news:barbschaller-
:


>
>> How would you arrange the batter to make it better?
>
> Good question. I think I'd be inclined to put the batter in in big
> dollops, 2 white to 1 dark and maybe do a little marbling as I went.
> Could be I was overzealous in my marbling. I just know that I'm not
> crazy about the look of it.
>


I'll try it your way (with the dollops) when I make it and see how it goes.

And as I don't have a 'Boont-t' ("My Big Fat Greek Wedding")pan, I'll use
whatever....... maybe a square.

How much batter does it actually end up producing?


--
Peter Lucas
Brisbane
Australia


The path of a warrior never deviating,
one has to become not just a part of nature
but a force of nature,
acting in accordance with the laws of the universe.
(Getsumei No Michi, the Moonlit Path)

On Thu 12 Jun 2008 07:18:22p, Melba's Jammin' told us...

> In article > ,
> PeterLucas > wrote:
>
>> Melba's Jammin' > wrote in news:barbschaller-
>
>> Didn't grease the pan enough?
>
> Don't know. I thought I did. I might have disturbed it in the marbling.
>
>> > If I ever make it again (not likely, but one never knows about
>> > these things), I might arrange the batter differently; the marbling
>> > isn't as clean as I'd like it to be.
>
>> How would you arrange the batter to make it better?
>
> Good question. I think I'd be inclined to put the batter in in big
> dollops, 2 white to 1 dark and maybe do a little marbling as I went.
> Could be I was overzealous in my marbling. I just know that I'm not
> crazy about the look of it.
>

Yes, you were over-zealous (but that doesn't surprise me, because you're
always so damned thorough). :-) I've not made this particular recipe, but
have made many marble cakes. You have the right idea in using big dollops.
Use the cutting edge of a table knife to make passes through the various
dollops, but definitely don't overdo it. Obviously, the goal is to have
distinct largish areas of light and dark with swirls of the alternate color
running through them. I generally make a *few* figure eight passes through
the batters and let it go at that.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/12(XII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Excuse me while I sharpen my tongue.
-------------------------------------------

In article 0>,
Wayne Boatwright > wrote:

> running through them. I generally make a *few* figure eight passes through
> the batters and let it go at that.

Right. Great in a round layer pan; not so easy to do it in the bundt
pan, though.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

On Thu 12 Jun 2008 08:45:47p, Melba's Jammin' told us...

> In article 0>,
> Wayne Boatwright > wrote:
>
>> running through them. I generally make a *few* figure eight passes
>> through the batters and let it go at that.
>
> Right. Great in a round layer pan; not so easy to do it in the bundt
> pan, though.
>

Haven't done it in a bundt pan, but I have done it in a thick (~3") layer
in a springform pan with decorative bottom. It worked.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/12(XII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
When all else fails, let a = 7. If
that doesn't work, read the manual.
-------------------------------------------

> > From the LATimesthis morning. I am so making this on Sattidy!
>
> > @@@@@ Now You're Cooking! Export Format
>
> > Buttercake Bakery's Marble Cake
>
> (recipe saved, prepared, and tasted.)
>
> It's pretty good, although *I had a section of the top stick to the pan
> and spoil its appearance. *If I ever make it again (not likely, but one
> never knows about these things), I might arrange the batter differently;
> the marbling isn't as clean as I'd like it to be.
>
The same "stickiness" happened to mine. I took it to work, and it
wasn't gone by noon, which made me think I ought to taste it.

I thought it was terrible, relatively speaking, and promptly threw out
the recipe. It was too dry; the batters couldn't hold the chips and
they all ended up on the bottom (top); and it was pretty tasteless,
even with my $20/bottle vanilla and good chocolate. I also thought
the chocolate "syrup" was too thin and there was too much of it.
Still, I followed the recipe and I'm a good baker.

This is just my opinion, of course, but I won't be making it again.
Not your fault, Squeaks... ;-)

N.

On Wed, 30 Jul 2008 06:38:18 -0700 (PDT), Nancy2
> wrote:

>I thought it was terrible, relatively speaking, and promptly threw out
>the recipe. It was too dry; the batters couldn't hold the chips and
>they all ended up on the bottom (top); and it was pretty tasteless,
>even with my $20/bottle vanilla and good chocolate. I also thought
>the chocolate "syrup" was too thin and there was too much of it.
>Still, I followed the recipe and I'm a good baker.
>
>This is just my opinion, of course, but I won't be making it again.
>Not your fault, Squeaks... ;-)

Well, this is good to know - damn. Recipe "read" well, but I've been
fooled before and I've obviously been fooled again.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Thu, 31 Jul 2008 16:27:42 -0700, Terryl Pulliam Burd
> wrote:

>On Wed, 30 Jul 2008 06:38:18 -0700 (PDT), Nancy2
> wrote:
>
>>I thought it was terrible, relatively speaking, and promptly threw out
>>the recipe. It was too dry; the batters couldn't hold the chips and
>>they all ended up on the bottom (top); and it was pretty tasteless,
>>even with my $20/bottle vanilla and good chocolate. I also thought
>>the chocolate "syrup" was too thin and there was too much of it.
>>Still, I followed the recipe and I'm a good baker.
>>
>>This is just my opinion, of course, but I won't be making it again.
>>Not your fault, Squeaks... ;-)
>
>Well, this is good to know - damn. Recipe "read" well, but I've been
>fooled before and I've obviously been fooled again.
>
>Terry "Squeaks" Pulliam Burd


Ok...I think I solved this one.

1. I did not just "whisk" in the dry ingredients, I used a hand mixer
on medium. This helped with the texture.

2. I substituted (whole) buttermilk for the milk in the recipe. This
made the batter just a tad thicker that I thought it should be, so I
added an additional quarter cup of milk. It was still very thick.

3. I used extra-large eggs, not large.

4. I used dollops of batter when filling the pan, smoothing the bottom
layer with a rubber spatula to make it even. I then poured the
chocolate portion over the bottom layer.

It was much more liquid, obviously, so I just made sure the bundt pan
was level, then put the dollops for the top layer in, being very
careful when smoothing down this layer, and doing it in one motion,
never lifting the spatula from the batter until I had made a complete
circle around.

Then I ran a dinner knife though the batter, in a bull's eye movement,
from the inner part of the pan, around towards the outer part, turning
the pan three times. Not the usual marbling, but easier to do with a
molded pan.

5. I baked it using the convection setting, and kept it in maybe 10-15
minutes longer than called for.

6. I added about a cup of roughly chopped pecans, but that's because I
think everything short of sex is better with pecans.

It is moist, it is tasty, it got raves, it is almost gone.

Fear not to tweak the original a bit. Next time I will try sour
cream, instead of the milk. It's already death in a bundt pan, so what
the heck.

http://www.flickr.com/photos/25648800@N04/

Boron

Boron Elgar > wrote in
<snip>

> 6. I added about a cup of roughly chopped pecans, but that's because I
> think everything short of sex is better with pecans.
>

I bet there is someone, somewhere, who would be willing to challenge you on
that bit...

Saerah (also a fan of pecans in nearly anything I can think of)

sarah gray > wrote in
. 102:

> Boron Elgar > wrote in
> <snip>
>
>> 6. I added about a cup of roughly chopped pecans, but that's because
>> I think everything short of sex is better with pecans.
>>
>
> I bet there is someone, somewhere, who would be willing to challenge
> you on that bit...
>
> Saerah (also a fan of pecans in nearly anything I can think of)
>
>

doesn't that depend up on whether the pecans are crushed or chopped?

--

The house of the burning beet-Alan

hahabogus > wrote in news:Xns9AF6D88103D2Bhahabogus@
69.16.185.250:

> sarah gray > wrote in
> . 102:
>
>> Boron Elgar > wrote in
>> <snip>
>>
>>> 6. I added about a cup of roughly chopped pecans, but that's because
>>> I think everything short of sex is better with pecans.
>>>
>>
>> I bet there is someone, somewhere, who would be willing to challenge
>> you on that bit...
>>
>> Saerah (also a fan of pecans in nearly anything I can think of)
>>
>>
>
> doesn't that depend up on whether the pecans are crushed or chopped?
>

hmmm... in chocolate syrup? sprinkled on whipped cream?

to be honest, I think food goes well before or after sex, but not during


Saerah

sarah gray wrote:

> hahabogus > wrote in news:Xns9AF6D88103D2Bhahabogus@
> 69.16.185.250:
>
>> sarah gray > wrote in
>> . 102:
>>
>>> Boron Elgar > wrote in
>>> <snip>
>>>
>>>> 6. I added about a cup of roughly chopped pecans, but that's because
>>>> I think everything short of sex is better with pecans.
>>>>
>>>
>>> I bet there is someone, somewhere, who would be willing to challenge
>>> you on that bit...
>>>
>>> Saerah (also a fan of pecans in nearly anything I can think of)
>>>
>>>
>>
>> doesn't that depend up on whether the pecans are crushed or chopped?
>>
>
> hmmm... in chocolate syrup? sprinkled on whipped cream?
>
> to be honest, I think food goes well before or after sex, but not during
>

Well, not all of us have to worry about the kosher rules while we're doin'
it.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Blinky the Shark > wrote in
news
> sarah gray wrote:
>
>> hahabogus > wrote in
>> news:Xns9AF6D88103D2Bhahabogus@ 69.16.185.250:
>>
>>> sarah gray > wrote in
>>> . 102:
>>>
>>>> Boron Elgar > wrote in
>>>> <snip>
>>>>
>>>>> 6. I added about a cup of roughly chopped pecans, but that's
>>>>> because I think everything short of sex is better with pecans.
>>>>>
>>>>
>>>> I bet there is someone, somewhere, who would be willing to
>>>> challenge you on that bit...
>>>>
>>>> Saerah (also a fan of pecans in nearly anything I can think of)
>>>>
>>>>
>>>
>>> doesn't that depend up on whether the pecans are crushed or chopped?
>>>
>>
>> hmmm... in chocolate syrup? sprinkled on whipped cream?
>>
>> to be honest, I think food goes well before or after sex, but not
>> during
>>
>
> Well, not all of us have to worry about the kosher rules while we're
> doin' it.
>
>

hey, pecans are pareve!

Saerah (who doesn't keep kosher)

sarah gray wrote:

> Blinky the Shark > wrote in
> news >
>> sarah gray wrote:
>>
>>> hahabogus > wrote in
>>> news:Xns9AF6D88103D2Bhahabogus@ 69.16.185.250:
>>>
>>>> sarah gray > wrote in
>>>> . 102:
>>>>
>>>>> Boron Elgar > wrote in
>>>>> <snip>
>>>>>
>>>>>> 6. I added about a cup of roughly chopped pecans, but that's
>>>>>> because I think everything short of sex is better with pecans.
>>>>>>
>>>>>
>>>>> I bet there is someone, somewhere, who would be willing to
>>>>> challenge you on that bit...
>>>>>
>>>>> Saerah (also a fan of pecans in nearly anything I can think of)
>>>>>
>>>>>
>>>>
>>>> doesn't that depend up on whether the pecans are crushed or chopped?
>>>>
>>>
>>> hmmm... in chocolate syrup? sprinkled on whipped cream?
>>>
>>> to be honest, I think food goes well before or after sex, but not
>>> during
>>>
>>
>> Well, not all of us have to worry about the kosher rules while we're
>> doin' it.
>>
>>
>
> hey, pecans are pareve!
>
> Saerah (who doesn't keep kosher)

Come to think of it, I *think* I did see a shot of some shrimp in one of
your galleries. I mean, I took it to be something you ate; I'd be
surprised to find that photographing shrimp was forbidden.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Blinky the Shark > wrote in
news
> sarah gray wrote:
>
>> Blinky the Shark > wrote in
>> news >>
>>> sarah gray wrote:
>>>
>>>> hahabogus > wrote in
>>>> news:Xns9AF6D88103D2Bhahabogus@ 69.16.185.250:
>>>>
>>>>> sarah gray > wrote in
>>>>> . 102:
>>>>>
>>>>>> Boron Elgar > wrote in
>>>>>> <snip>
>>>>>>
>>>>>>> 6. I added about a cup of roughly chopped pecans, but that's
>>>>>>> because I think everything short of sex is better with pecans.
>>>>>>>
>>>>>>
>>>>>> I bet there is someone, somewhere, who would be willing to
>>>>>> challenge you on that bit...
>>>>>>
>>>>>> Saerah (also a fan of pecans in nearly anything I can think of)
>>>>>>
>>>>>>
>>>>>
>>>>> doesn't that depend up on whether the pecans are crushed or
chopped?
>>>>>
>>>>
>>>> hmmm... in chocolate syrup? sprinkled on whipped cream?
>>>>
>>>> to be honest, I think food goes well before or after sex, but not
>>>> during
>>>>
>>>
>>> Well, not all of us have to worry about the kosher rules while we're
>>> doin' it.
>>>
>>>
>>
>> hey, pecans are pareve!
>>
>> Saerah (who doesn't keep kosher)
>
> Come to think of it, I *think* I did see a shot of some shrimp in one
of
> your galleries. I mean, I took it to be something you ate; I'd be
> surprised to find that photographing shrimp was forbidden.
>
>

I would have thought that the cheeseburgers and the torn-apart lobster
might have clued you in, as well

Saerah (once you have bacon and sea bugs, you can never go back!)

sarah gray wrote:

> Blinky the Shark > wrote in
> news >
>> sarah gray wrote:
>>
>>> Blinky the Shark > wrote in
>>> news >>>
>>>> sarah gray wrote:
>>>>
>>>>> hahabogus > wrote in
>>>>> news:Xns9AF6D88103D2Bhahabogus@ 69.16.185.250:
>>>>>
>>>>>> sarah gray > wrote in
>>>>>> . 102:
>>>>>>
>>>>>>> Boron Elgar > wrote in
>>>>>>> <snip>
>>>>>>>
>>>>>>>> 6. I added about a cup of roughly chopped pecans, but that's
>>>>>>>> because I think everything short of sex is better with pecans.
>>>>>>>>
>>>>>>>
>>>>>>> I bet there is someone, somewhere, who would be willing to
>>>>>>> challenge you on that bit...
>>>>>>>
>>>>>>> Saerah (also a fan of pecans in nearly anything I can think of)
>>>>>>>
>>>>>>>
>>>>>>
>>>>>> doesn't that depend up on whether the pecans are crushed or
> chopped?
>>>>>>
>>>>>
>>>>> hmmm... in chocolate syrup? sprinkled on whipped cream?
>>>>>
>>>>> to be honest, I think food goes well before or after sex, but not
>>>>> during
>>>>>
>>>>
>>>> Well, not all of us have to worry about the kosher rules while we're
>>>> doin' it.
>>>>
>>>>
>>>
>>> hey, pecans are pareve!
>>>
>>> Saerah (who doesn't keep kosher)
>>
>> Come to think of it, I *think* I did see a shot of some shrimp in one
> of
>> your galleries. I mean, I took it to be something you ate; I'd be
>> surprised to find that photographing shrimp was forbidden.
>>
>>
>
> I would have thought that the cheeseburgers and the torn-apart lobster

Didn't see the dairy'n'meat combo from Old Testament hell, there.

Perhaps it was the lobster I saw, not shrimp. I did not view all what --
6,000 images?

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Blinky the Shark > wrote in
news
> sarah gray wrote:
>
>> Blinky the Shark > wrote in
>> news >>
>>> sarah gray wrote:
>>>
>>>> Blinky the Shark > wrote in
>>>> news >>>>
>>>>> sarah gray wrote:
>>>>>
>>>>>> hahabogus > wrote in
>>>>>> news:Xns9AF6D88103D2Bhahabogus@ 69.16.185.250:
>>>>>>
>>>>>>> sarah gray > wrote in
>>>>>>> . 102:
>>>>>>>
>>>>>>>> Boron Elgar > wrote in
>>>>>>>> <snip>
>>>>>>>>
>>>>>>>>> 6. I added about a cup of roughly chopped pecans, but that's
>>>>>>>>> because I think everything short of sex is better with pecans.
>>>>>>>>>
>>>>>>>>
>>>>>>>> I bet there is someone, somewhere, who would be willing to
>>>>>>>> challenge you on that bit...
>>>>>>>>
>>>>>>>> Saerah (also a fan of pecans in nearly anything I can think of)
>>>>>>>>
>>>>>>>>
>>>>>>>
>>>>>>> doesn't that depend up on whether the pecans are crushed or
>> chopped?
>>>>>>>
>>>>>>
>>>>>> hmmm... in chocolate syrup? sprinkled on whipped cream?
>>>>>>
>>>>>> to be honest, I think food goes well before or after sex, but not
>>>>>> during
>>>>>>
>>>>>
>>>>> Well, not all of us have to worry about the kosher rules while
we're
>>>>> doin' it.
>>>>>
>>>>>
>>>>
>>>> hey, pecans are pareve!
>>>>
>>>> Saerah (who doesn't keep kosher)
>>>
>>> Come to think of it, I *think* I did see a shot of some shrimp in
one
>> of
>>> your galleries. I mean, I took it to be something you ate; I'd be
>>> surprised to find that photographing shrimp was forbidden.
>>>
>>>
>>
>> I would have thought that the cheeseburgers and the torn-apart
lobster
>
> Didn't see the dairy'n'meat combo from Old Testament hell, there.
>
> Perhaps it was the lobster I saw, not shrimp. I did not view all what
--
> 6,000 images?
>

6841.

571 of food.

thank god for digital photography

Saerah