Subj : Re: Round Tuits
To   : Ruth Haffly
From : Dave Drum
Date : Sun May 19 2024 05:58:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Kids like to eat. That's a fact.

 RH> And some of them can really pack away the food. My younger brother was
 RH> one of them--from the time he started eating solid food, he would put
 RH> away enough food to feed a grown man. He has slacked off some over the
 RH> years but he could probably still eat more than Steve and me combined
 RH> at any meal.

We had a guy in our informal group who looked like a normal person but
he must have been hollow. Once, at Lum's, there was an AYCE buffet set
up and Trapper went for it. Several trips. Finally the owner's father
came over and told him "Sign says 'All You Care To Eat' not Eat All 
Day!"

     8<----- SHRINK ----->8

 DD> Hollandaise, at least the way I make it, enhances the flavour rather
 DD> than overwhelms it. Certainly it's better than the stuff from the can
 DD> of Golden Age (food service) sauce.  Bv)=

 RH> I'd make it myself, most things that come out of food service size cans
 RH> aren't very tasty.

 DD> It's pretty essy butter, egg yolks and lemon juice and some stirring.

 DD> Some years ago I got into a fuss at a breakfast buffet with their egg
 DD> mechanic (I refuse to call him a cook) over the Hollandaise with the
 DD> Eggs Benedict .... not to mention that the "poached" eggs were cooked
 DD> to the point that the yolks were "set".

 RH> That's no cook.

 DD> He told me "If you think you can do any better ..." and pointed me to
 DD> the kitchen. I took him up on it and soon found what I needed and was
 DD> just about finished when this female voice asked loudy "What ate you
 DD> doing in my kitchen?!?!?" It was the restaurant manager.

 DD> So I explained how it came to pass. As I took the pan from the hob she
 DD> ran a finger through my sauce and popped it into her mouth. I nearly
 DD> clocked her one upside the head. That finger was a definite no-no in
 DD> any kitchen I have worked in - for pay or at home.

 RH> Should have offered her a spoon. She should have known better; I'd
 RH> probably not patronise that place again.

Didn't get a chance. She was a grumpy agitated (several expletives axed)
old trout.

 DD> She removed the finger from her mouth and asked "You want a job?"
 RH>  Bv)=

 RH> Not working for you, lady. (G)

Inzactly, I do not suffer that sort of behaviour gladly.

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

      Title: Anti-Crabby Cake
 Categories: Cakes, Desserts, Fruits, Cheese
      Yield: 12 servings

MMMMM---------------------------CAKE---------------------------------
     20 oz Can crushed pineapple in 
           - juice/syrup; udrained
      2 c  A-P flour
  1 1/2 c  Sugar
      2 lg Wggs
      2 ts Baking soda

MMMMM-------------------------FROSTING-------------------------------
      8 oz Cream cheese; room temp
      4 oz Unsalted butter; room temp
      2 c  Powdered sugar
      1 ts Vanilla
      2 tb Milk

  Set the oven @ 350ºF/175ºC. 

  Put all cake ingredients into a large mixing bowl and
  blend by hand to combine. No need to bust out the
  beaters for this one, but you can if you want to!

  Pour mixture into a 9" X 13" glass pan. You do not need
  to grease, flour, spray, etc. Trust me; it comes out
  perfect without!

  Bake 30-40 minutes until just golden and baked through.

  You'll want to frost the cake while still warm, so
  prepare your frosting as your cake bakes. You can frost
  when cooled all the way, too, but it is just easier to
  frost warmer. Simply add your frosting ingredients into
  a large bowl and beat until combined and smooth.

  Spread the frosting on the warm cake right in the pan.
  Let cool, then refrigerate. Serve cold and enjoy!!

  By: Sarah Farrand, Saginaw, MI

  RECIPE FROM: https://www.justapinch.com

  Uncle Dirty Dave's Archives

MMMMM

.... The best audience is intelligent, well educated and mildly drunk.
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