Subject: Real Hot Chocolate
From: Unicorn (unicorn@indenial.com)
Date: Sun Mar 19 2000 - 10:09:26 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Joyce Nichols from Flushing, Michigan warns us "this is a major
groaner, but funny."
One day a mechanic was working late under a car and some brake fluid
dripped into his mouth. "Wow! That stuff isn't too bad tasting" he
thought. Next day he told his buddy about tasting the brake fluid.
"Not bad," he said. "Think I'll have a little more today."
His friend got a little concerned but didn't say anything. Next day
he told about drinking a cup full of the brake fluid. "Great stuff!
Think I'll have some more today." And so he did. A few days later he
was up to a bottle a day, and told his friend "This brake fluid is
really great stuff."
His friend was now really worried. "You know that brake fluid is
poison and really bad for you. You better stop drinking that stuff."
"Hey, no problem," he said, "I can stop any time."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I know I said this about beer and waffles, but chocolate is another
thing that no Belgian menu would be complete without. The Belgian
people, taken as a whole, love chocolate as much as the rest of us,
and here is how they like their hot chocolate:
Real Hot Chocolate (Warme Chocolade Melk, Le Vrai Chocolat Chaud)
4 cups (1 L) milk
1 vanilla bean, split lengthwise
6 oz (175 g) bittersweet chocolate, preferably
Callebaut brand, chopped into small pieces
Whipped cream for topping (optional)
Heat the milk and the vanilla bean in a pot over moderate heat just
until bubbles start to form around the side of the pan. Reduce the
heat to low and add the chocolate, whisking occasionally until melted.
Remove from the heat and remove the vanilla bean. Just before
serving, whish the milk vigorously to create foam on the surface.
Serves 4 to 6.
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