--- In FairfieldLife@yahoogroups.com, "emptybill" <emptybill@...> wrote: > > Sorry for your opaque enthusiasm for Sachertorte.
I don't know what you mean by "opaque" enthusiasm". What I have is a whole-hearted, obvious, guaranteed transparent love of the stuff. Put on your spectacles and have a closer look. And remember, I don't believe in saints - patron or otherwise. > > Perhaps your time would be better spent preparing the ultimate dessert: > the pastry named after the patron saint of bakers - Saint Honoratis > cream cake. > > > --- In FairfieldLife@yahoogroups.com, "Ann" wrote: > > > > > > > > --- In FairfieldLife@yahoogroups.com, laughinggull108 no_reply@ wrote: > > > > > > --- In FairfieldLife@yahoogroups.com, "Ann" wrote: > > > > > > > > > > > > --- In FairfieldLife@yahoogroups.com, turquoiseb wrote: > > > > > > > > > > --- In FairfieldLife@yahoogroups.com, turquoiseb no_reply@ > wrote: > > > > > > > > > > > > That's one way of looking at the situation. There > > > > > > are others. > > > > > > > > > > And here's one of them. I present it just *as* a theory, > > > > > and as opinion. Unlike Judy, who tends to present *her* > > > > > opinions and theories as if they were Absolute Fact, > > > > > and the disputing of them a crime. :-) > > > > > > > > > > It struck me this morning that what Judy reminds me > > > > > of with regard to her ongoing "defense" of Robin > > > > > are those women who develop crushes on men confined > > > > > to prison for life. > > > > > > > > > > Such women exist. They develop a strange fascination > > > > > with a serial killer or some other "lifer" they've > > > > > never met, and bombard them with letters, seeking to > > > > > be their "pen pals" or "lovers from afar" or whatever > > > > > they imagine themselves to *be* to these men. In some > > > > > cases, these women have actually MARRIED the prisoners, > > > > > even though they'll never spend a night together. > > > > > > > > > > My theory is that there's a bit of that in Judy Stein > > > > > and her obsession with Robin. He's SAFE to obsess on, > > > > > off there in the prison-of-his-own-making, having > > > > > cut *himself* off from further communication. So she > > > > > fawns and gushes over him from afar, trying to butter > > > > > him up and hoping beyond hope that someday he'll > > > > > "come back" to FFL and appreciate her for becoming > > > > > what he was never able to achieve in real life -- a > > > > > totally devoted cult follower. > > > > > > > > > > One wonders whether she imagines some odd *romance* > > > > > going on between her and Robin, one that has been > > > > > somehow frustrated by evil people like Curtis and > > > > > Steve and myself getting in the way of their True > > > > > Love. > > > > > > > > > > Altogether fairly odd behavior for a woman he never > > > > > found interesting enough to have any long conversation > > > > > with while he was actually around. Real in-her-head > > > > > stalker fantasy stuff. > > > > > > > > > > It's just a theory. But run it through your internal > > > > > processors and see if it doesn't describe her behavior > > > > > pretty well. And if it doesn't explain it for you, > > > > > come up with your own theory. > > > > > > > > > > But I warn you...if your Theory Of Judy Stein And > > > > > Why She Does The Things She Does conflicts with her > > > > > fantasy view of who she is and why *she* thinks she > > > > > does what she does, you'll wind up on her Enemies > > > > > List. And she tends to obsess on her perceived > > > > > enemies the same way she tends to obsess on those > > > > > she has fantasy romantic relationships with in > > > > > her head. :-) > > Just in case you were hoping for some minion-type > > > > response in rebuttal for your obvious button pushing routine I > have > > > > included a wonderful recipe below. Try it, you won't be > > > > disappointed.Sachertorte > > > > Epicurious | November 2004 > > > > > > > > by Rick Rodgers > > > > > > > > Kaffeehaus: The Best Desserts from the Classic Cafés of Vienna, > > > > Budapest, and Prague > > > > > > > /0609604538/ref=sr_1_1?ie=UTF> > > > > > > > > photo by Epicurious > > > > > > > > * recipe > > > > > > > > * reviews (32) > > > > > > > > * photo > > > > > > > > * video > > > > > > > > * wine pairings > > > > > > > > > > > > * my notes > > > > > > > > * find out more > > > > > > > > user rating > > > > 93% would make it again > > > > [user rating] > > > > user rating: > > > > Sachertorte4 forks > > > > rate this recipereview this recipeat a glance > > > > main ingredientsChocolate > > > > , > > > > Apricot > > > > > > > > > > > > typeCake > > > > > > > > cooks' toolsconversion chart > > > > technique videos > > > > [Sachertorte] > > > > > > > > enlarge image > > > > > > > > yield: Makes 12 to 16 servings > > > > > > > > Editor's note: The recipe and introductory text below are > excerpted from > > > > Rick Rodgers's book > > > > > > > > /0609604538/ref=sr_1_1?ie=UTF8&s=books&qid=1237993518&sr=8-1> > > > > Kaffeehaus: The Best Desserts from the Classic Cafés of... > > > > > > > > /0609604538/ref=sr_1_1?ie=UTF8&s=books&qid=1237993518&sr=8-1> > > > > more subscribe to Bon Appétit > > > > > > > > ingredientsTorte: > > > > * 4 1/2 ounces high-quality bittersweet chocolate, finely > chopped > > > > * 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, > at cool > > > > room temperature > > > > * 1 cup confectioners' sugar > > > > * 6 large eggs, separated, at room temperature > > > > * 1 teaspoon vanilla extract > > > > * 1/2 cup granulated sugar > > > > * 1 cup all-purpose flour (spoon gently into cup and level > top) > > > > > > > > Assembly: > > > > * 1 cup Apricot Glaze > > > > > > > > * Small Batch Chocolate Glaze > > > > > > > > * Sweetened Whipped Cream > > > > , for serving > > > > print a shopping list for this recipe > > > > > > > 3> view wine pairings > > > > > > > > preparation > > > > 1. To make the torte: Position a rack in the center of the oven > and heat > > > > to 400°F. Lightly butter a 9-inch springform pan and line the > bottom > > > > with a round of parchment or wax paper. Dust the sides of the pan > with > > > > flour and tap out the excess. > > > > > > > > 2. In the top part of a double boiler over very hot, but not > simmering, > > > > water, or in a microwave at medium power, melt the chocolate. > Remove > > > > from the heat or the oven, and let stand, stirring often, until > cool. > > > > > > > > 3. Beat the butter in the bowl of a eavy-duty standing mixer > fitted with > > > > the paddle blade on medium-high speed until smooth, about 1 inute. > On > > > > low speed, beat in the confectioners' sugar. Return the speed to > > > > medium-high and beat until light in color and texture, about 2 > minutes. > > > > Beat in the egg yolks, one at a time, scraping down the sides of > the > > > > bowl. Beat in the chocolate and vanilla. > > > > > > > > 4. Beat the egg whites and granulated sugar in a large bowl with a > > > > handheld electric mixer on high speed just until they form soft, > shiny > > > > peaks. Do not overbeat. Stir about one fourth of the beaten whites > into > > > > the chocolate mixture to lighten it, then fold in the remaining > whites, > > > > leaving a few visible wisps of whites. Sift half of the flour over > the > > > > chocolate mixture, and fold in with a large balloon whisk or > rubber > > > > spatula. Repeat with the remaining flour. > > > > > > > > 5. Spread evenly in the pan. Bake until a toothpick inserted in > the > > > > center comes out clean, about 45 minutes. (The cake will dome in > the > > > > center.) Cool on a wire rack for 10 minutes. Remove the sides of > the > > > > pan, and invert the cake onto the rack. Remove the paper and > reinvert on > > > > another rack to turn right side up. Cool completely. > > > > > > > > 6. To assemble: Using a long serrated knife, trim the top of the > cake to > > > > make it level. Cut the cake horizontally into two equal layers. > Place > > > > one cake layer on an 8-inch cardboard round. Brush the top of the > cake > > > > layer with the apricot glaze. Place the second cake layer on top > and > > > > brush again. Brush the top and sides of the cake with the > remaining > > > > glaze. Transfer the cake to a wire rack placed over a jelly-roll > pan > > > > lined with waxed paper. Let cool until the glaze is set. > > > > > > > > 7. Make the chocolate glaze (it must be freshly made and warm). > Pour all > > > > of the warm chocolate glaze on top of the cake. Using a metal > offset > > > > spatula, gently smooth the glaze over the cake, allowing it to run > down > > > > the sides, being sure that the glaze completely coats the cake > (patch > > > > any bare spots with the spatula and the icing that has dripped). > Cool > > > > until the glaze is barely set, then transfer the cake to a serving > > > > plate. Refrigerate until the glaze is completely set, at least 1 > hour. > > > > Remove the cake from the refrigerator about 1 hour before serving. > > > > > > > > 8. To serve, slice with a sharp knife dipped into hot water. Serve > with > > > > a large dollop of whipped cream on the side. > > > > > > > > MAKE AHEAD: > > > > The cake can be prepared up to 2 days ahead and stored in an > airtight > > > > cake container at room temperature. > > > > > > > > Extra! Tips from Epicurious:Quality ingredients will really make a > > > > difference in this cake. Valhrona chocolate is perfect because of > its > > > > dark, almost bitter flavor. For the most authenticity, look for > the > > > > Austrian brand D'Arbo apricot preserves and Austrian Stroh rum for > the > > > > glaze. For the best results, be generous with the apricot glaze > > > > > don't miss a spot, and let plenty sink into the cake before you > pour on > > > > the chocolate. > > > > > > > > > > Thanks Ann for the recipe. I collect recipes and have added this one > to my computer cookbook. Maybe I'll make it this weekend. > > > > You must. There is no cake like it on the planet. Not too sweet but > deep and delicious and just right. > > > > > >
