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
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