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POPSKentucky's Answer to Unconstitutional Federal Actions 1. Resolved, That the several States composing, the United States of America, are not united on the principle of unlimited submission to their general government; but that, by a compact under the style and title of a Constitution ... they constituted a general government for special purposes - delegated to that government certain definite powers, reserving, each State to itself, the residuary mass of right to their own self-government. The Constitution is the equivalent of a partnership agreement, with the states as partners and the federal government as managers and employees. Take for instance Benny and Gerald, who wish to form a partnership selling ice cream. Each agrees to contribute certain amounts of money and time and set up a framework for the duties of managers and employees to run the business. The managers and employees work for Benny and Gerald, not the other way around. Let's assume that the partnership agreement .....
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POPSTips & techniques for homemade ice cream from Shuna Fish Lydon Lots of excellent technical advice, especially in the notes at the end of the recipe. More: Never cook high acid dairies like buttermilk, crème fraiche, yogurt, cultured cheeses. Always add high acid liquids to ice cream base after chilling it through and through. High acid liquids: citrus juice, the above dairies, molasses, fruit purees, vinegars, etc. An invert sugar is one that exists in nature as a liquid. Examples: corn syrups, glucose, honey, simple syrup, agave syrup, malt syrup, maple syrup, molasses, Lyle's Golden syrup, Treacle, etc. Both Invert Sugars and alcohol will lower the freezing temperature of ice creams and sorbet. Meaning that ice cream and sorbet will not freeze as hard if these are present. For example, it's almost impossible to make smooth chocolate ice cream without at least one invert sugar…
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POPSCrixa Cakes (Berkeley) menu The folks at Crixa make some amazing baked goods. I love the Bulochki and Fatima's Thighs. {{Spiritualmonkey}} drools at the mere suggestion of the flourless chocolate cake.
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POPSMaking pâte à choux More: The next trick is to focus the oven heat so that most of it comes from the bottom during the early part of the cooking process. Preheat your oven to a medium heat, such as 300 degrees Fahrenheit. When you add the tray of puffs, kick it up to the target temperature (probably 450 or so). With the heating element at the bottom of most ovens, this will light a fire (so to speak) under the puffs and give them a big steam boost, while at the same time keeping the tops relatively moist and flexible so they can expand. As the oven heats, the tops will firm and turn golden brown, at which point you should lower the heat to a more moderate 300 or so to finish cooking the insides without burning the outsides. The insides need to be sufficiently set or else your puffs might collapse when you take them out of the oven, and that’s not a fun date for anyone. Once your puffs have cooled, you can serve them and collect accolades on the spot, or freeze them for later.
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POPSVegan Pumpkin Streusel Cheesecake Spoon silken tofu into sieve and cover with a small plate. Add a weight or heavy can to top of plate. Cover loosely with plastic wrap and let stand 30 minutes; drain off liquid. Place drained tofu into a food processor or blender. Add cream cheese and remaining ingredients and puree until smooth. Spoon tofu mixture into crust-lined springform pan and bake at 325 degrees for 70 minutes. Sprinkle remaining crumb mixture evenly over top of cheesecake and turn off oven. Cool cheesecake in closed oven for 75 minutes. Remove cheesecake from oven and run a knife between the pan and the cake before removing the top part of the pan. Cool to room temperature. Cover and chill for eight hours or overnight. Cut into 12 wedges and serve. Yield: 12 servings (1 slice) Nutrition information PER serving: Calories 206; Protein 5 g; Carbohydrate 23 g; Total fat 11.3 g; Saturated fat 1.9 g; Cholesterol 0 mg; Sodium 119 mg; Fiber 1.9 g
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