[Sca-cooks] Helpful Hint From Horatius...

[Chris Stanifer]

--- Chris Stanifer <jugglethis at yahoo.com> wrote:

> I might suggest a filling along these lines....  NOTE:  For this recipe, I highly recommend the
> following:  Do not grease or otherwise oil/flour your pans (the batter will rise too high), and
> DO
> line just the bottom of a cake pan with a disk of parchment or butchers wrap.  You will find it
> is
> much, much easier to get the Tort out once it is cooled.


Oh...My...Goodness..... This is funny.

If you happened to be watching 'Roker On The Road' on The Food Network this evening (Tuesday, Dec
28), then you may recognize the recipe I posted in this thread.

The reason I say this is funny, is because the woman Al Roker was interviewing for the 'Imperial
Torte' segment was making this very recipe (exactly).  I sat there, flabberghasted, as she
defended the exhorbitant cost of her 'one of a kind' torte ($45 - $70) by claiming that they are
'very difficult to make'.  She went on to make up this complete balderdash about how the torte
takes over 15 hours to make, and they can only make one at a time.

My goodness.... the only way this torte takes 15 hours to make, is if you forget that you have it
sitting in the fridge.  From start to finish, this torte takes about 5 minutes in a saucepan, and
45 minutes in the oven.  If you want tot eat it warm, then that's it.  If you want it to set, you
can get it done by cooling it in the fridge for about 2 hours.

I was laughing so hard by the end of this segment, that I could barely phone my business partner
to tell him about it.

very difficult??  certainly not...


William de Grandfort

=====
Through teeth of sharks, the Autumn barks.....and Winter squarely bites me.


		
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