Subject: Apricot Souffle
From: Unicorn (unicorn@indenial.com)
Date: Sun Jan 19 2003 - 02:33:59 EST
__________________________________________________
FOOD FUNNY
__________________________________________________
Here's a supposedly true story from reader Bonnie Teerlink:
FBI agents conducted a raid of a psychiatric hospital in San Diego
that was under investigation for medical insurance fraud. After hours
of reviewing thousands of medical records, the dozens of agents had
worked up quite an appetite. The agent in charge of the investigation
called a nearby pizza parlor with delivery service to order a quick
dinner for his colleagues. The following telephone conversation took
place and was recorded by the FBI because they were taping all
conversations at the hospital.
Agent: Hello. I'd like to order 19 large pizzas and 67 cans of soda.
Pizza Man: And where would you like them delivered?
Agent: We're over at the psychiatric hospital.
Pizza Man: The psychiatric hospital?
Agent: That's right. I'm an FBI agent.
Pizza Man: You're an FBI agent?
Agent: That's correct. Just about everybody here is.
Pizza Man: And you're at the psychiatric hospital?
Agent: That's correct. And make sure you don't go through the front
doors. We have them locked. You will have to go around to the back
to the service entrance to deliver the pizzas.
Pizza Man: And you say you're all FBI agents?
Agent: That's right. How soon can you have them here?
Pizza Man: And everyone at the psychiatric hospital is an FBI agent?
Agent: That's right. We've been here all day and we're starving.
Pizza Man: How are you going to pay for all of this?
Agent: I have my checkbook right here.
Pizza Man: And you're all FBI agents?
Agent: That's right. Everyone here is an FBI agent. Can you remember
to bring the pizzas and sodas to the service entrance in the rear? We
have the front doors locked.
Pizza Man: I don't think so.
CLICK.
__________________________________________________
TODAY'S RECIPE
__________________________________________________
The word "souffle" strikes fear into the hearts of home cooks, but
souffles are quicker and easier to make than their reputation would
have us believe. Feel free to substitute fruit preserves of your
choice in this recipe.
Apricot Souffle
1 cup (250 ml) apricot jam
5 egg whites, stiffly beaten with
1/4 tsp (1 ml) cream of tartar (tartaric acid)
1 tsp (5 ml) grated lemon rind
Butter and sugar to prepare the souffle dish
Powdered (confectioner's) sugar for garnish (optional)
Heat the jam in a small pot over low heat just enough to soften it.
Puree in a food processor, food mill, or by pressing through a fine
sieve. Fold into the egg mixture along with the lemon rind. Lightly
butter and coat the inside of a 9-inch (23 cm) souffle dish with sugar
and pour the mixture in. Place in a large pan with hot water and bake
in a preheated 350F (180C) oven for about 1 hour, until firm. Dust
with powdered sugar if desired. Serve immediately. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Sat Feb 01 2003 - 00:00:01 EST