Subj : BBSes was: Gravy was: Cra
To : Ruth Haffly
From : Dave Drum
Date : Thu May 18 2023 06:58:00
-=> Ruth Haffly wrote to Dave Drum <=-
> Which means we'll lose Single Ruth and Weller if they ever deign to re-
> visit the cooking echo. Doc's was their single source BBS.
MP> One of the Ruth's did create an account here the last time that Doc got
MP> irritated and (temporarily) pulled the plug.
MP> They are welcome to participate from here.
DD> That was, most probably, Single Ruth. Married Ruth and her ol' man,
DD> Steve point off of a BBS somewhere. Their cut line says "Sew! that's
DD> my point." The address is FIDO 1:396/45.28
RH> That's mine, Steve has a different point number and cut line. We've
RH> been pointing off of Marc Lewis for probably close to 20 years now.
RH> Started with Fido when we were in AZ in 1994, pointed locally and
RH> stayed with an AZ point until he shut down while we were in HI, about
RH> 10 years later. Switched to Marc, kept him thru the rest of our stay in
RH> HI, 2.5 years in GA and now 14 in NC.
Steve posts in here so seldom I had not noticed.
DD> Title: Ruthie's Frozen Fruit Smoothie
DD> Categories: Live!, Beverages, Desserts
DD> Yield: 1 Servings
RH> Got to be a different Ruthie; anybody that tries to call me that gets
RH> swiftly and firmly corrected.
Sorta like my youngest sibling. One of my grandmother's church ladies
addressed him as "Bobby" one time and he puffed up and told her in on
uncertain terms "My name is Robert!" Friends and family could call him
"Rob" not absolutely no Bob or Bobby.
I asked him how he got along in the Navy ... he said most Chiefs and
Officers called him "Drum" which was also acceptable.
RH> Looks like this could be made with almost any fruit; I'd probably not
RH> use durian, however. (G)
Lack of supply?
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Durian Ice Cream
Categories: I scream, Exotic, Desserts
Yield: 3 Servings
6 Segments fresh durian; as
- needed to make 4 oz (115g)
- durian paste
2 lg Egg yolks
3 tb Granulated sugar; to taste
1 ts Vanilla essence
1 c Light cream
1 c Whole milk
While durian is not native to China, both China and Hong
Kong are major import markets for this distinctive looking
fruit. The sweet flavor and thick texture of durian makes it
perfect for ice cream. Use fresh durian if possible.
Remove the seeds from the durian. Use an electric mixer to
mix the flesh into a paste. Press the paste through a fine
sieve. You should have 4 ounces durian paste at this point.
(If not, use more durian). Chill the durian paste until
ready to use.
In a medium bowl, whisk the eggs with the vanilla essence
and sugar.
Bring the milk and cream to a near boil over medium heat.
Reduce the heat to low. Pour in the egg mixture, stirring
constantly to thicken. Take care not to let the mixture
boil, or the milk will curdle (if you see bubbles forming at
the edge of the saucepan, take it off the stove element).
Allow the custard to cool. Chill the custard in the freezer
for 30 to 45 minutes, until it is just beginning to harden.
Gradually stir in the durian paste, a tablespoon at a time.
Either continue freezing, stirring several times throughout,
or finish the ice cream in an ice cream maker.
Recipe by: Rhonda Parkinson
From:
http://chinesefood.about.com
Uncle Dirty Dave's Archives
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