Subj : Phone-Antics
To : Sean Dennis
From : Dave Drum
Date : Tue Jun 27 2023 05:35:00
-=> Sean Dennis wrote to Dave Drum <=-
SD> Hello, Dave!
SD> Replying to a message of Dave Drum to Sean Dennis:
DD> It really ain't "rocket science", no matter how anal the person on the
DD> other end happens to be. If one is astute enough to take the first
DD> letter of whatever word is used then the message gets across.
SD> You throw in radio noise, static, and heavily accented English, it
SD> does get difficult when you're expecting one thing and not another.
SD> Of course, that's on SSB. Using digital modes, this isn't an issue.
I know about "heavily accented" Engrish. Bv)= We have a fair amount
of Latinos, South and Southeast Asians in ouor demographics. Selling
car parts it's easy enough to go off the rails with customers who speak
American as a first language.
Fortunately many of my off-shore customers are more astute than many of
the All-American Joe Sixpacks we get. A couple of regular customers use
a cell phone app to type their request in their "milk" language to have
it translated to English. Helps immensely. Those who do not have the app
on their phone sometimes will have looked up their part using the search
engine on their phone and will show me the screen - which also helps to
get the right part. Then comes the fun - registering warranties, etc.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Guaranteed ABC* Chocolate Chippers
Categories: Snacks, Cookies, Chocolate, Nuts
Yield: 30 Cookies
3 c Unbleached all-purpose flour
1 1/4 ts Kosher salt
1 ts Baking soda
1/4 ts Baking powder
3/4 c Unsalted butter; softened
1 c Dark brown sugar
1/2 c White sugar
1 tb Vanilla extract
2 lg Eggs
2 tb Dark corn syrup
1 tb Half & Half cream
2 c Semisweet chocolate chips
1 1/2 c Chopped walnuts; toasted
* Absolute Best Chewy
Position oven rack in lower third of oven and preheat to
350-|F/175-|C. Line cushion-type baking sheets with baking
parchment; set aside. (Professional bakeries double their
baking sheets and use baking parchment.)
In a medium bowl, whisk together flour, salt, baking soda
and baking powder; set aside. In a large mixer bowl,
cream together butter, sugars and vanilla at medium speed
until creamy and light. Add eggs, one at a time, beating
well after each addition. Beat in corn syrup and cream or
milk. Reduce mixer speed to low. Add flour mixture, in 3
separate batches, scraping down bowl after each addition.
Mix well to ensure full incorporation of flour mixture.
Stir in chocolate chips (or chopped chocolate) and nuts.
For each cookie, using a 1 3/8" spring-loaded scoop (or 1
tablespoon measuring spoon), scoop 2 level spoonfuls of
dough and roll into a ball with wet hands. (Dough will be
very sticky. Wetting hands between every 3 rollings of
dough will prevent sticking. Simply hold hands under
running tap water and shake hands 10 times over sink
before handling dough. Don't worry, this will not harm
the cookies. I guarantee that this added effort will be
worth it for these cookies!) Arrange at least 2" apart on
prepared baking sheets. (Cookies will spread a bit during
baking.) Flatten each ball of dough slightly with heel of
hand or fingers.
Bake for 14 minutes or until light golden brown around
edges and centers are still a little puffy. (Do not
underbake this particular cookie or they will be too
soft.) Allow cookies to cool at least 5 minutes while on
baking sheets before transferring (with a thin, metal
cookie spatula) to wire racks to cool completely. Repeat
with remaining dough and fresh sheets of baking
parchment. Store cookies in an airtight container at room
temperature. (These chewy chocolate chip cookies keep
better than traditional types.)
NOTE: Professional chefs and pastry chefs use coarse
kosher salt. However, you may substitute 1 teaspoon
regular table salt for 1 1/4 teaspoons coarse kosher
salt.
TO TOAST NUTS: Toasting nuts brings out their flavor and
makes them crisp. It is easy to do. Preheat oven to
350-|F/175-|C. Place nuts, in a single layer, on an
ungreased baking sheet. (I like to use my round non-stick
pizza pan because it has a lip on it which prevents the
nuts from rolling off.) Bake for 7 to 8 minutes, stirring
halfway through baking time, or until nuts become
fragrant and are lightly browned. (Watch nuts closely to
prevent burning.) Cool nuts completely before chopping
and adding to recipe. (You can speed up the cooling
process by immediately placing hot, toasted nuts onto a
plate and place in the freezer for 5 to 8 minutes.
Halfway through chilling time, stir the nuts to aid the
cooling process.)
Recipe By: Stacy M. Polcyn
RECIPE FROM:
http://www.allrecipes.com
Uncle Dirty Dave's Archives
MMMMM
... A neglected food group along with the Congealed group.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
