Subj : Re: Cramping To : Ruth Haffly From : Dave Drum Date : Mon Jun 10 2024 06:49:27 -=> Ruth Haffly wrote to Dave Drum <=- RH> Never been to either place, people traps run by a mouse. DD> I've never been to either. The California version had too many rules DD> and dress codes for me to be comfortable. I could care less about the DD> rides (except the Monorail - which would have been neat) and "skill" DD> games. Even when I was a child during the last century the only ride DD> I cared to squander my lawn-mowing and paper route money on was the DD> Dodge-ems (Bumper Cars) or watching the motorcyclists riding the "Wall DD> of Death". But tht was before I learned about centrifugal force and DD> then understood the "gimmick" that let it works as an exhibit. RH> My favorite was the ferris wheel. Steve went to the Florida park the RH> year after it opened; the girls both went to the California one on RH> school trips when we were in AZ. Our Ferris Wheel was copied from one the owner of the Eli Bridge Co. had seen at the Columbian Exposition. This first “Big Eli” Wheel debuted in Jacksonville, Illinois’ own Central Park on May 23, 1900. (corner Main and Morton streets. The Wheel was a great success and, in 1906, Sullivan incorporated the Eli Bridge Company by taking on capital investors to mass-produce his wheels. Big Eli #17 is a nice sized working/display wheel located at the main intersection in town. The north-east corner of what used to the main insane asylum and is now a school for "developmentally disabled". The Jacksonville Rotary Clud still operated the ride with profits going to their charitable works. https://showmensmuseum.org/vintage-carnival-rides/eli-ferris-wheel/ The last time I rode a ferris wheel it was the double wheel Eli at my Illinois State Fair's "Happy Hollow" The dratted thing broke down and we had to be rescued by the fire department's hook & ladder guys. Never Again! DD> 8<----- Coffee Break ----->8 DD> Never tackled a French press. I've a Hamilton-Beach single cup coffee DD> aker which uses either loose coffe or pods. And my 12 cup (5 of my big DD> cups/mugs) Sears & Roebuck automatic drip unit. It's a Cuisinart under DD> the Serious & Getback branding. It has an internal water filter, uses DD> the conical coffee filters and I can set it to the start brewing on DD> the built in timer. So at 04:00 the Yehudi wakes up and makes my DD> coffee. RH> I've kidded Steve about being a coffee snob but he's not really. No RH> gourmet beans, ground just before use but he does grind his own. I developed a blend if pre-roasted beans that I quite liked and would grind them in my R2-D2 spice/coffee grinder. But I discovered Maxwell House Intense Bold and Folger's Black Silk and alternated between those depending on which is on sale when I need to re-stock. DD> Two was of making tea. Single cups - like you, I use a tea bag and hot DD> (boiling or nearly so) water. For multiple cups - or for Iced Tea I DD> use the Mary Dunbar/Jewel Tea tea pot that my grandmother had and an DD> aluminum tea ball/infuser to hold loose tea leaves. A pixture of one DD> very like it (except in stainless steel) is at DD> https://tinyurl.com/TEA-BAWL RH> We've got one of those ball infusers; it was one part of a number of RH> things I got from my grandmother's estate 50 years ago. DD> My usual non-morning tea is Brown & Bigelow's "Constant Comment". Up DD> until (and including) lunchtime my go-to is Twining's Breakfast Tea or DD> Lipton if the market was out of Twinings. RH> I go for Tetley British Blend most mornings, treat myself on Sunday RH> mornings to Good Earth's Original Sweet and Spicy. I tried the well-known and much ballyhooed Earl Grey tea ... once. I do NOT like oil of bergamot as a beverage. Although it is useful in some recipes. DD> All straight up - like my coffee. No milk, no sugar, no sweetners. RH> One packet of stevia for me, unless we're hitting the road. Then the RH> tea is brewed just a bit longer, goes into a travel mug that keeps it RH> warm about 8 hours. It gets 2 packets of stevia then. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Earl Grey Tea Cake With Dark Chocolate and Orange Zest Categories: Cakes, Desserts, Yield: 9 servings MMMMM-------------------------FROSTING------------------------------- 3/4 c (180 mL) heavy cream 2 ts Loose Earl Grey tea 1/4 c (30 g) confectioners' sugar 1/2 c (115 g) mascarpone or - softened cream cheese * MMMMM---------------------------CAKE--------------------------------- 1/2 c (115 g) unsalted butter; - room temp, more to grease - the pan 1 1/2 c (190 g) A-P flour 1 tb Loose Earl Grey tea 1 ts Baking powder 1/2 ts Kosher salt 1 c (200 g) granulated sugar 2 ts Freshly grated orange zest; - from 1 large orange 2 lg Eggs; room temp 1/2 c (120 mL) whole milk; room - temp 1/4 c (45 g)chop'd dark chocolate PREPARE THE FROSTING: In a small saucepan, bring 1/2 cup/120 mL heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour. PREPARE THE CAKE: Heat the oven to 350 degrees. Butter an 8" round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt. In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don’t overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely. To finish the frosting, add the remaining 1/4 cup/60 mL cream and the confectioners' sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving. * TIP: If using cream cheese instead of mascarpone, because it has a thicker consistency, whip the cream cheese with the confectioners' sugar first, then add the whipped tea cream. By: Samantha Seneviratne Yield: 8 to 10 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... Tagline procurement isn't stealing...it's an art and a science. --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .