Hi Ruth (&ML)    9/23/2016

>  ML> posted a gazillion messages that don't get answered,
>  ML> presumably because people dont want or otherwise don't
>  ML> see fit to reply, not because they didn't get the
>  ML> message or me.

I disagree in a way... In my case I frequently read you posts with great
interest.  Almost as I read a book, either for enjoyment and/or for
knowledge. So I seldom HAVE questions, and usually have no comments because
I have never been to the location, or know nothing about the subject. So
strangley enough, your best posts, with literary value and good prose, are
less apt to get a reply from me.  Probably others, too.

I also have noted that when I write some sort of narrative I usually don't
get replies.  When I ask questions I am more apt to get replies.  

BF> When you are warming up pizza from the night before, do it in
BF> th frying pan like Butch does.  
>  ML> Nuking pizza, as I recall, makes it too wet. How many
>  ML> seconds do you use per slice?
rhf> Depends on how warm I want it but usually 30 seconds or less on a lower
rhf> (6 or 7) power level will warm it without causing it to have a major
rhf> melt down.

The old Users Manual that came with our original Microwave noted that
covering and briefly MWing stale bread/rolls etc. was a way of making them
fresher.

If I remember correctly, it said the MW caused moisture inside the bread to
be released as vapor and condensed on the fibers, creating a 'fresh' taste.
That may be why pizza gets limp when MVd. 


BF> Uploaded to Cooking Echo by Burt Ford  9/16/16
BF> I don't remember why I used to add that last line to every
bf> Recipe... ? 

??> Helps to jog the memory of when it was posted,
??> especially if you're
??> looking for it and know the general time frame of posting.
>  ML> All right, but not mandatory.
> Depends on if you want to live on in (in)famy or not. (G)

I read that and hoped so strongly that it was not MY reason that I
remembered why I did it.  Each time I uploaded a recipe I added the current
date to the growing list.  Thus when I checked my copy for possible
re-upload I could see if I just uploaded it, or if I had uploaded it too
many times.  I can remember some of my old recipes (all of which I have
lost) had a string of 6 or 7 or more dates.  [G]  

Now I do my Burtons - as Dale calls them - from big bases on the net. So I
don't worry about re-upping recipes. Especially in light of the you noted
above.  [Chuckle] 

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Walk of Fame Chocolate Star Shortcakes
  Categories: Cheesecakes, Chocolate
       Yield: 8 servings
  
       2 c  All purpose flour
     1/2 c  Sugar
     1/3 c  Unsweetened cocoa powder
       1 ts Baking powder
     1/2 ts Baking soda
     1/2 ts Salt
       1 c  Semisweet chocolate chips
   1 2/3 c  To 1-3/4 cups whipping cream
            Chilled
            Melted unsalted butter
            Additional sugar
       2 pt Vanilla ice cream or frozen
            Yogurt
            Purchased chocolate sauce
       1 qt Strawberries; hulled; halved
            Lightly sugared
       1 c  Whipping cream; chilled
            Whipped
            Fresh mint sprigs optl
  
   Recipe by: -BON APPETIT MARCH 1995
       Preheat oven to 325 degrees.  Sift flour, 1/2 cup
   sugar, cocoa, baking powder, baking soda and salt into
   large bowl.  Mix in chocolate chips. Mix in just enough
   chilled cream to form dough that will be firm enough to
   roll out.  Turn out dough onto well-floured work surface.
   Using well-floured hands, pat out dough to 3/4-inch thick
   rectangle, frequently sliding long knife under dough to
   prevent sticking. With floured 2-inch star-shaped cookie
   cutter, cut out stars.Gather dough scraps; pat out to
   3/4-inch-thick rectangle and cut out additional stars (for
   total of about 24).
        Brush stars with butter; sprinkle with additional
   sugar.  Arrange shortcake stars sugared side down on 2
   heavy large baking sheets. Brush tops with butter and
   sprinkle with sugar. Bake until shortcakes feel firm and
   tester inserted into center comes out with a few moist
   crumbs, about 22 minutes.  Transfer shortcakes to racks and
   cool.
   
   Place scoop of ice cream in each of 8 bowls.  Garnish with
   sauce, berries, whipped cream, 1 or 2 starts and mint, if
   desired.  Serve immediately.
  
   Source:  recipesource.com

 -----


 Burt