This is supposed to be a NG for food & cooking. What's with all the
religious and baseball and other bullshit?

GoombaP wrote:

> This is supposed to be a NG for food & cooking. What's with all the
> religious and baseball and other bullshit?

Oh, they're just off-topic posts. Like yours.

Pastorio

Hahahahaha. Got me!

"Bob (this one)" > wrote in message
...
> GoombaP wrote:
>
> > This is supposed to be a NG for food & cooking. What's with all the
> > religious and baseball and other bullshit?
>
> Oh, they're just off-topic posts. Like yours.
>
> Pastorio
>

GoombaP wrote:

> This is supposed to be a NG for food & cooking. What's with all the
> religious and baseball and other bullshit?

Just what it looks like - bullshit! Some people just have to babble
on. I'm acquiring a rather healthy plonk file and score file, so I
don't see much of it anymore.

OB Food:


* Exported from MasterCook *

Black Bottom Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Desserts
Pies Robb's

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ea Envelope unflavored gelatin
1/4 c Cold water
2 c Half & Half
3/4 c Granulated sugar
4 ts Cornstarch
4 ea Egg yolks
2 oz Melted unsweetened chocolate
1 t Vanilla extract
2 tb Meyer's Planatation Rum
3 ea Egg whites
1/4 ts Cream of tartar
1/4 c Sugar
1 c Whipping cream
2 tb Confectioners' sugar
Shaved chocolate

Soak gelatin in cold water. Scald half & half. Combine 3/4 cup
sugar and
4 teaspoons cornstarch. Beat egg yolks until light. Slowly stir the
scalded milk into the eggs. Stir in sugar mixture. Cook mixture in
microwave at 60-70% power, stirring frequently, until mixture is
thickened
and heavily coats a spoon. This may take 6-8 minutes. Take out 1
cup of
the custard and add to it the melted chocolate. Beat until well
blended
and cool. Add vanilla extract. Pour this custard into the pie shell
and
refrigerate until firm. Meanwhile, dissolve the soaked gelatin in the
remaining custard. Be sure it is hot. Let it cool, but do not
permit it
to stiffen. Stir in 2 tablespoons rum. Beat the 3 egg whites until
frothy. Add cream of tartar and beat until they are stiff but not
dry.
Beat in 1/4 cup sugar a little at a time, continuing to beat until
glossy.
Fold the egg whites into the custard mixture. Cover the chocolate
custard with the rum-flavored custard. Chill to set, several hours or
overnight. Beat the whipping cream until stiff. Gradually add the
confectioners' sugar. Cover custard with the whipped cream and
garnish
with shaved chocolate.

Adapted from Joy of Cooking


--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

In article >, "GoombaP"
> wrote:

> This is supposed to be a NG for food & cooking. What's with all the
> religious and baseball and other bullshit?


I find baseball rather boring, so I spend my time at the ballpark eating
and thinking about what food item I'm going to get next. Along with
watching the pretty girls, of course.

And religion? We have the best darn cook and food at the church camp I go
to in the summer.

--
Dan Abel
Sonoma State University
AIS