MSGID: 1:229/452 45DD8184
-=> Denis Mosko wrote to Dave Drum <=-

 KW>>  Whatever that is, it ain't espresso.  :)
 DM> It's - expresso. :)

Expresso is a brand of exercise bicycle.

https://expresso.com/Home (if your nanny server will allow you to go there)

Espresso is a coffee-making method of Italian origin, in which a small
amount of nearly boiling water is forced under pressure through
finely-ground coffee beans. Espresso coffee can be made with a wide
variety of coffee beans and roast levels. Espresso is generally thicker
than coffee brewed by other methods, has a higher concentration of
suspended and dissolved solids, and has crema on top. As a result of the
pressurized brewing process, the flavors and chemicals in a typical cup
of espresso are very concentrated. The three dispersed phases in
espresso are what make this beverage unique. The first dispersed phase
is an emulsion of oil droplets. The second phase is suspended solids,
while the third is the layer of gas bubbles or foam. The dispersion of
very small oil droplets is perceived in the mouth as creamy. This
characteristic of espresso contributes to what is known as the body of
the beverage. These oil droplets preserve some of the aromatic compounds
that are lost to the air in other coffee forms. This preserves the
strong coffee flavor present in the espresso. Espresso is also the base
for various coffee drinks-including caffe latte, cappuccino, caffe
macchiato, caffe mocha, flat white, and caffe Americano. 

https://en.wikipedia.org/wiki/Espresso
 
 DD> U$5) is:
 DM> And this too -
 DM> "Access Denied
 DM> You don't have permission to access
 DM> "http://www.homedepot.com/pep/Home-Basics-3-Cup-Aluminum-Stovetop-Espre
 DM> sso-Mac h ine-EM00327/300932190?" on this server. Reference
 DM> #18.3e601502.1606057080.230b1746"

Worked fine here - try a different server maybe. Or get you permissions/
security level bumped upwards. 
 
 DD>     1/4 lb Unsalted butter; diced,
 DD>            - frozen
 DD>            Ice water
 DD>       2 c  Pecan halves
 DM> What is pecan halves?.. Illustrate!

Half a pecan ...... duuuuuuuuh
 
Obviously you own/have access to a computer. Do you know how to use a
search engine? Like Google, Bing, or even Yahoo?
 
 DD>       1 c  Medjool dates; pitted.
 DD>            - chopped
 DD>       3 tb Brewed espresso
 DM> 2) What is "brewed espresso"?

Exactly what it says.

 DD>   On a lightly floured work surface, roll out the dough to
 DD>   a 12" round;

 DM> 3) Why?

That's the way it's done to get the desired result.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goose w/Wild Pecan Dressing
 Categories: Emeril, Stuffing, Rice, Nuts, Poultry
      Yield: 8 Servings
 
      1 tb Butter
    1/4 c  Chopped onions
    1/4 c  Chopped celery
           Salt & cayenne pepper
      2 ts Minced garlic
    1/2 c  Pecan pieces
      1    Unpeeled tart apple; cored,
           - chopped (about 1 1/2 c)
      7 oz Pkg Konriko Wild Pecan Rice
      2 c  Water
    1/2 lb Bacon; chopped, fried
      1 c  Chopped tasso
    1/2 c  Chopped green onions
      3 tb Fine chopped parsley
      1    Domestic goose; roasted,
           - in 8-10 pieces
      1 c  Port wine reduction sauce
      2 tb Chopped chives
      2 tb Brunoise red pepper
 
  In a large saute' pan, melt the butter. Add the onions and
  celery. Season with salt and cayenne. Saute' the vegetables
  for 3-4 minutes. Stir in the garlic. Add the pecans and
  saute' for 4 minutes. Add the apples and rice and continue
  saute'ing for 1 minute. Add the water and bring to a boil.
  Reduce the heat and simmer, covered for about 20 minutes.
  Remove from the heat and stir in the bacon, tasso, green
  onions, and parsley. Serve the rice dressing with the
  roasted goose on a large platter. Spoon the sauce over the
  top of the goose and dressing. Garnish with chives and
  peppers.
  
  Yield: 8 servings
  
  SOURCE: Essence of Emeril Cooking Show #EE2430
  
  MM Format by Dave Drum - 02 January 2000
  
  Uncle Dirty Dave's Archives
 
MMMMM

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