I've not had it but only a few time, and those being probably only

in
I've been tracking the dish for nearly 50 years. My
relatively good taste memory doesn't hurt.

True, and you've had more opportunities to eat it, in various parts of
the world/USA.

I could have it every day if I wanted to:
I can cook. [g]

the last 15 years or so. It wasn't anything that my mother made, I

had
We would have suspected not!

Not given her cooking level.

One could have the best of both worlds with a
chocolate custard.

Indeed, that would be something well worth the money and calories/carbs.

---------- Recipe via Meal-Master (tm) v8.01

Title: Petits Pots De Creme Au Chocolat
Categories: Cheese/eggs
Yield: 6 servings

4 Sq. unsweetened chocolote 5 Eggs, separated
2/3 c Granulated sugar 2 Teasp. rum or cognac
1/4 c Water

(small chocolate custards)

Day before or early in day:

1. In double boiler, melt chocolate; add sugar, water; cook, stirring,
until sugar is dissolved.

2. With egg beater, beat yolks well. Stirring vigorously, slowly pour
yolk
into chocolate mixture. Remove from heat; stir in rum- cool 5 min.

3. Beat egg whites stifE. Fold in chocolate mixture. Pour into 6 custard
cups. Refrigerate several hours or overnight. Serve topped with whipped
cream if desired. Makes 6 servings. Source unknown

One could substitute vanilla or chocolate extract.

-----

If we happen to be sufficiently Jewish.

Or have studied enough about it. I know basics but not nit picky details.

Judaism tends to rely on the professionals.

I could probably find one in the area, if needs be.

The professionals are called rabbis; they are
not too scarce.

happening yet or I hope in the near future.

Just have to wait and see what happens in years to come.

I'm not sticking around and waiting, thank you.

Hopefully you will stick around for a few more years yet.

But seldom waiting!

I had to downgrade myself to sit with Bonnie
a couple days ago (United had upgraded me and
not her, without telling me) and so spent several
hours looking at Best Thing I Ever Ate on Food
Network. Somebody was raving about some chocolate
preparation that had three different kinds, milk,
dark, and bittersweet. I thought, why bother with
the milk?

Enough people must like it--the candy industry makes quite a bit of it
every year.

There's no accounting for taste.

Now, on my first day back in Boston (here for
half a week) it's 62; tomorrow's high is forecast
at 37, though.

We were in the upper 70s today, will be in the mid 40s by Saturday.
Maybe a bit of rain, but no snow predicted.

Here on the other coast now, we're about 5 below
normal. Down in my antipodeal checkpoint, Adelaide,
they're about that much below also now, though
fluctuating wildly. Perth, however, on the other
coast, is keeping its end up with substantially
higher than normal temperatures all month.

Just not that much of a chicken eater, especially in public places.

(G)
I tolerate the stuff well, especially if it's
dark meat and if it's either fried or I make it.
In larger gatherings, chicken is often a time
saver and goes over well. But seldom will I find
a chicken that makes me say OMG, that's good.

Hard to make me use that expression for anything, especially food.

One could substitute some other epression
of enthusiasm.

---------- Recipe via Meal-Master (tm) v8.00

Title: Kiffles
Categories: Cookies, Desserts
Yield: 5 servings

2 c Flour, (heaping) 3 tb Sugar
1 tb Sour cream, heaping 1 c Butter
3 Egg yolks 1 c Prune butter

Cream butter, sour cream, and sugar. Add egg yolks, then flour. Knead
with hands until well blended, adding a little more flour if needed.
Divide
dough into 6-8 sections, pat each into a flat piece, then chill. Roll
out,
between waxed paper, each section like a pie crust. Cut with a sharp
knife
~ 4 cross cuts to make 8 triangles. Drop 1/2 teaspoon of prune butter
onto
each triangle, roll up starting at wide end. Put on greased cookie sheet.
Bake 375 degrees or till light brown. If desired, sprinkle with powdered
sugar. Even though these have very little sugar, they are fabulous.
They
even give Kolaches some stiff competition. Source unknown

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

Finally back on after almost 2 weeks. Steve has kept everybody updated
with the knee surgery. It's coming along well; therapy hurts but is
giving me the strengthening and range of motion exercises needed to get
it into shape. What hasn't helped is an allergic reaction to the
disinfectant wash used prior to surgery, but that is beginning to clear
up.

relatively good taste memory doesn't hurt.

True, and you've had more opportunities to eat it, in various parts

of > the world/USA.

I could have it every day if I wanted to:
I can cook. [g]

But you don't always have access to a kitchen for cooking. (G)

the last 15 years or so. It wasn't anything that my mother

made, I > ML> had

We would have suspected not!

Not given her cooking level.

One could have the best of both worlds with a
chocolate custard.

Indeed, that would be something well worth the money and

calories/carbs.

Just give me the chocolate, and the darker the better.............. (G)

If we happen to be sufficiently Jewish.

Or have studied enough about it. I know basics but not nit

picky > ML> > details.

Judaism tends to rely on the professionals.

I could probably find one in the area, if needs be.

The professionals are called rabbis; they are
not too scarce.

None in WF that I'm aware of, but there are some in Raleigh.

happening yet or I hope in the near future.

Just have to wait and see what happens in years to come.

I'm not sticking around and waiting, thank you.

Hopefully you will stick around for a few more years yet.

But seldom waiting!

Time will tell.

not her, without telling me) and so spent several
hours looking at Best Thing I Ever Ate on Food
Network. Somebody was raving about some chocolate
preparation that had three different kinds, milk,
dark, and bittersweet. I thought, why bother with
the milk?

Enough people must like it--the candy industry makes quite a bit of

it > every year.

There's no accounting for taste.

Quite true. (G)

Here on the other coast now, we're about 5 below
normal. Down in my antipodeal checkpoint, Adelaide,
they're about that much below also now, though
fluctuating wildly. Perth, however, on the other
coast, is keeping its end up with substantially
higher than normal temperatures all month.

We had 9 days straight of rain, sun finally came out on Sunday
afternoon. Back to off and on rain again today but at least it's not
snow.

Just not that much of a chicken eater, especially in public

places. > ML> (G)

I tolerate the stuff well, especially if it's
dark meat and if it's either fried or I make it.
In larger gatherings, chicken is often a time
saver and goes over well. But seldom will I find
a chicken that makes me say OMG, that's good.

Hard to make me use that expression for anything, especially food.

One could substitute some other epression
of enthusiasm.

True, but it's hard to get to that level of excitement over food. It's a
rare dish that hits that high a mark.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)