Subj : Re: Accuchef
To   : Shawn Highfield
From : Dave Drum
Date : Sat Feb 01 2025 17:56:00

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> And it fought with me about updating, then did not want to register
 DD> the code. So, it's in the bin for now, I still have the .exe files so
 DD> after my frazzled nerves have calmed down a bit I may give it
 DD> anoother shot.

 SH> I can extract the .reg file and make it available for you if you want?
 SH> You just run it so windows will add it to the registry.  I've looked at
 SH> it and it's only adding reg info nothing else.

 DD> By update I'm going to guess that you're talking about the recipes?

 SH> Yes.

 DD> from the red necks in their jacked-up penis enhancements I've not
 DD> been going out much.

 SH> Yeah I only go from home to work and back.   No other reason then I
 SH> dislike winter. LOL

They laugh at my Beemer - but it's a X-drive (all wheel on demand) and is
pretty sure footed. I'm not a huge fan of wonter either which is why if I
hit a nice payday on the lottery or similar I'm looking into Australia. I
had thought about Canada - but if the current cabal in Washington goes off
the rails it will take the nuclear fallout longer to get to Adelaide. 

Juswt have to get used to driving with the steering wheel on nthe right 
side of the vehicle. Or go back to riding a motorcycle.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Australian Pavlova By Vicky
 Categories: Desserts, Fruits, Dairy, Citrus
      Yield: 9 servings
 
      4    Xl egg whites; room temp
      1 c  Castor (superfine) sugar
      2 ts Corn starch
    1/2 ts Vanilla extract
      1 ts Lemon juice
      1 pt Heavy whipping cream
      1 tb Sugar
           Strawberries, blueberries,
           - kiwi fruit or your choice
           - of fresh fruit
        pn Salt
 
  Set oven @ 275ºF/135ºC.
  
  Line baking sheet with parchment paper and draw an 8"
  circle as a guide for the pavlova. Turn paper over so
  pencil is facing down. Sprinkle a small amount of extra
  corn starch lightly on the circle so pavlova does not
  stick.
  
  When separating eggs, be careful there is NO yolk in the
  whites as this will keep whites from beating properly.
  In a large very clean bowl, beat whites and pinch of
  salt til glossy and softly peak. Do not overbeat. Add
  the superfine sugar 1 Tbsp at a time until mixture makes
  firm, glossy peaks, but is not dry. Sift corn starch
  softly over whites and fold in with lemon juice and
  vanilla.
  
  Spoon mixture over the circle, mounding in center and
  then spread outward to make a circle with a slight
  depression in the center. Bake for 1 hour. Turn off oven
  and cool in oven for 2 hours. Store in airtight
  container. Best if served the same day. If it cracks or
  sinks, fill with cream when finishing just before
  serving.
  
  Remove parchment paper and place pavlova on cake stand
  or plate for serving. Just before serving, beat the
  cream with the powdered sugar and 1 tsp vanilla. Fill
  depression across the top of pavlova with the whipped
  cream and sprinkle cream with your choice of fruit.
  Sliced strawberries, blueberries, kiwi, raspberries,
  fresh pineapple, passionfruit or what you like. Do not
  add cream and fruit ahead of time as will make the
  meringue soggy.
  
  Serves: 8 - 10
  
  RECIPE FROM: https://www.justapinch.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "You can't build a reputation on what you are going to do." -- Henry Ford
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.