public transport access. In my closest shave, I was
hosting Ian and Jacquie, and I was talking with them
until 0705 one morning, and I had an 0750 flight.
Hopped the subway at 0715, bus at 0730, got to the
gate at 0740, was last to board. I didn't have a
government-issued ID with me, just a uni library
card. Of course, that was before 9/11/01.
Cutting it a bit too close there. We barely made a flight in March of
2001; they had closed the doors and were about to pull away from the
gate. Had a long line at the car rental return place and a lot of spring breakers returning to college.
It must have taken a bit of persuasion to
get them to open that door again.
And I have to remember to take my little Swiss Army knife out of my
purse every time I fly. My sister in law got a can of hair spray taken
away last year; she'd forgotten to check how big it was. We've not had a
In my opinion, aerosols shouldn't be allowed
at all; likewise with many cosmetic products.
Nail-polish remover is about the worst thing
I've seen taken aboard, but hairspray is about
equally hazardous.
proper in flight meal since 9/11 so not encountered any knives, plastic,
dull metal or otherwise--hadn't heard of putting premium passengers in
the back of the plane.
I'd not heard of it, just seen it. It makes
sense not just because it's safer back there,
but also a lot of the smaller planes load up
from the back. and business class can more
easily be last to board.
I tried making my own years ago, found it made too much for the need
at
One yolk only and don't overdo it on the oil just
because you can.
Don't plan to.
A lot of the recipes focus on maximally
suspending oil in the egg, which is kind of
missing the point; plus for our purposes it
tends to make too much for a single home use.
The raw egg fctor is a canard - if you don't let
the shell get in contact with your yolk, there's
zero danger of the yolk being contaminated with
Salmonella. And if you're really paranoid, you can
wash your egg before breaking it and/or poach it
and just fish out the still-liquidy yolk.
OK, might make my own mayo again.
To me the real stuff tastes much better.
Just think of it as the odor of authenticity,
and the occasional visit may be justified.
One does note, however, that one echo picnic
did feature a field trip to the Baltimore
Lexington Market, and it was not repeated.
We missed that picnic, sounds like we didn't miss a lot on the field
trip. (G)
It was fine, though it hasn't been repeated.
TBH, it's been so long since I bought a can, I don't remember. Just
that > it did not taste as good as the home made, by a long shot.
Maybe we can > do a taste test at the picnic if I can find a can of
it.
Ugh, I wasn't suggesting that!
Just teasing a bit. (G)
Someone else here threatens to run with
equally dubious food experiments.
Easy Hot & Spicy German Potato Salad
1 cn (15 oz) READ potato salad
readsalads.com
I'll make mine from scratch, thank you.
Would any of us prefer the canned?
Pine bark "oreos"
categories: dessert, odd, celebrity
yield: 1 batch
h - for the cookies
75 g sugar
113 g butter
1 egg white
60 g pine bark flour
90 g wheat flour
2 g baking powder
2 g salt
h - for the buttercream
300 g celeriac (1/2 large)
milk for poaching
90 g white chocolate pieces
50 mL heavy cream
2 sheets gelatin
Pine bark cookies with celeriac white chocolate buttercream
Oven at 180C/350F, 10% humidity.
Cream together the butter and sugar; add lightly
beaten egg white.
Sift together dry ingredients and slowly add to
creamed mixture. Stir till combined. The mixture
should be quite fatty. Wrap and refrigerate 1 hr.
Roll between sheets of parchment very thinly (at
this point it may be helpful to put the rolled
out sheet in the freezer for 5 min to firm it up
a little bit), and then cut out cookie shapes
(I used 30 mm circle cutter).
Bake on silicone for 5 min - less if they are
very small, and more if they are larger.
Cool and enjoy sandwiching this tasty b*st*rd.
For the buttercream - Peel celeriac and cut into
5 cm chunks. Poach until very soft in two changes
of milk. Let cool and strain away milk (save for
delicious rooty toot tootin' lattes!!). Puree
with blender, then pass through tamis to remove
fibres.
Heat the cream and chocolate over a bain marie,
whisk to combine.
Soften gelatin in some water and melt over bain
marie with a dash of cream. Whisk gelatin into
chocolate mixture.
Pour over celeriac puree and blend thoroughly.
Spread into container and let cool for at least
4 hr.
Pur˙e celeriac white chocolate again for
smoothness; spread on half of your pine cookies
and ever so gently top with another pine cookie
(they are delicate flowers).
Refrigerator 30 min to set again. Serve
immediately and enjoy or they may become soggy.
Rene Redzepi, nordicfoodlab.org
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)