Re: A Letter to non-Muslims

"BOBOBOnoBO®" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

devd said:

Prophet Muhammad (pbuh)

[censored] Be Upon Him.

--Bryan

I justed watched deedat videos

give me a break, muslims are God fearing peaceful people
their religion is

anything you hear different than that is falicy

difference tween christians and muslims, muslims odn't believe Jesus was
begotten
the implication of such is salvific, it does pertain to foundational
doctrine, therefor must be reconciled.

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

devd said:

Prophet Muhammad (pbuh)

[censored] Be Upon Him.

--Bryan

Yeah, he was an opium addict too. No wonder the Quran reads like the
crazed writings of a lunatic.

T said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

devd said:

Prophet Muhammad (pbuh)

[censored] Be Upon Him.

--Bryan

Yeah, he was an opium addict too. No wonder the Quran reads like the
crazed writings of a lunatic.

Have you actually read it? its more like the Jewish Torah than anything
else.

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

T said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

On Jun 12, 2:17 pm, devd <[email hidden]> wrote:

>Prophet Muhammad (pbuh)

[censored] Be Upon Him.

--Bryan

Yeah, he was an opium addict too. No wonder the Quran reads like the
crazed writings of a lunatic.

Have you actually read it? its more like the Jewish Torah than anything
else.

Yes I've read it along with the Bible. Actually both books suffer that
effect.

T said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

T said:

In article <[email hidden]>,
[email hidden] says...

>On Jun 12, 2:17 pm, devd <[email hidden]> wrote:
>
>
>
>>Prophet Muhammad (pbuh)
>
>[censored] Be Upon Him.
>
>--Bryan
>
>

Yeah, he was an opium addict too. No wonder the Quran reads like the
crazed writings of a lunatic.

Have you actually read it? its more like the Jewish Torah than anything
else.

Yes I've read it along with the Bible. Actually both books suffer that
effect.

Yes well, there is that, i sometimes suspect a little "Jew" envy from
the christians and muslims.
--
JL

Hey Joseph.... I cleaned out some boxes today and came across that
torte recipe. Don't know how it ended up at work, but it still looks
yummy. I want to make it soon. Any recipe with only 3 ingredients
goes to the top of my list... so I can't let another summer pass by!
Is it still in your recipe database? If so, would you please post?

thanks,
sf

--
See return address to reply by email

sf said:

Hey Joseph.... I cleaned out some boxes today and came across that
torte recipe. Don't know how it ended up at work, but it still looks
yummy. I want to make it soon. Any recipe with only 3 ingredients
goes to the top of my list... so I can't let another summer pass by!
Is it still in your recipe database? If so, would you please post?

thanks,
sf

Sure SF. its as close as i have been able to come to reproducing the
"Just Dessert's" infamous "chocolate decadence" you can make a chocolate
crumb crust to line the spring form pan with if you wish. I often serve
it with a small glass of Framboise.

I have on occasion combined pureed raspberries with a bavarian cream to
produce a pink and nicely flavoured cream to serve with the torte.

The French will macerate some of the whole & crushed fresh raspberries
with a bit of the raspberry liquor "framboise" to be served with the
whipped cream.

Midnight torte
-----------------

1 pound high quality semi sweet baking chocolate

1 pound unsalted butter

6 large eggs

In the top of a double boiler over medium high heat, melt the chocolate
and butter together. Place the mixture into a medium mixing bowl. Wash
the top of the double boiler.

In the double boiler over medium high heat, whisk the eggs until warmed
through. Remove the eggs from the heat, and, using an electric mixer
set on high, beat for 6 minutes or until thickened.

By hand, fold the thickened eggs into the chocolate, one quarter at a
time, until completely blended.

Preheat the oven to 425 F

Pour the batter into a 16 inch spring form pan. Wrap the bottom and
sides of the pan in a double layer of aluminium foil and place the pan
in a large roasting pan and add enough water to come to within 1 inch of
the top of the spring form pan. Bake for 15 minutes.

Remove the torte from the oven & the water and cool for 1 hour at room
temperature. Refrigerate 24 hours before removing from pan and slice
with a hot knife. Serve with a mix of pureed and fresh raspberry's and
whipped cream.
---
JL

Joseph Littleshoes said:

sf wrote:

Quoted message said:

Sure SF. its as close as i have been able to come to reproducing the
"Just Dessert's" infamous "chocolate decadence" you can make a chocolate
crumb crust to line the spring form pan with if you wish. I often serve
it with a small glass of Framboise.

I have on occasion combined pureed raspberries with a bavarian cream to
produce a pink and nicely flavoured cream to serve with the torte.

The French will macerate some of the whole & crushed fresh raspberries
with a bit of the raspberry liquor "framboise" to be served with the
whipped cream.

Midnight torte
-----------------

1 pound high quality semi sweet baking chocolate

Quoted message said:

Remove the torte from the oven & the water and cool for 1 hour at room
temperature. Refrigerate 24 hours before removing from pan and slice
with a hot knife. Serve with a mix of pureed and fresh raspberry's and
whipped cream.
---
JL

I just died. Nice up here with the harps and all.

--
Posted via a free Usenet account from http://www.teranews.com

Giusi said:

Joseph Littleshoes said:

sf wrote:

Quoted message said:

Sure SF. its as close as i have been able to come to reproducing the
"Just Dessert's" infamous "chocolate decadence" you can make a
chocolate crumb crust to line the spring form pan with if you wish. I
often serve it with a small glass of Framboise.

I have on occasion combined pureed raspberries with a bavarian cream
to produce a pink and nicely flavoured cream to serve with the torte.

The French will macerate some of the whole & crushed fresh
raspberries with a bit of the raspberry liquor "framboise" to be
served with the whipped cream.

Midnight torte
-----------------

1 pound high quality semi sweet baking chocolate

Quoted message said:

Remove the torte from the oven & the water and cool for 1 hour at room
temperature. Refrigerate 24 hours before removing from pan and slice
with a hot knife. Serve with a mix of pureed and fresh raspberry's and
whipped cream.
---
JL

I just died. Nice up here with the harps and all.

Perhaps you would like my Catalan cake recipe? it reduces 1 cup of good
ruby port to 3 tbs. to flavour the chocolate in the cake.

http://www.recfoodcooking.org/sigs/Joseph%20Littleshoes/Catalan%20%28Chocolate%29%20Cake.html

--
JL

T :

Quoted message said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

devd said:

Prophet Muhammad (pbuh)

[censored] Be Upon Him.

--Bryan

Yeah, he was an opium addict too. No wonder the Quran reads like the
crazed writings of a lunatic.

74. So exalt the name of your Lord, the Most Great.

75. Then I swear by the setting of the stars,

76. And indeed, it is an oath â€" if you could know â€" [most]
great.

77. Indeed, it is a noble Qur’ n

78. In a Register well-protected;

79. None touch it except the purified.

80. [It is] a revelation from the Lord of the worlds.

81. Then is it to this statement that you are indifferent

82. And make [the thanks for] your provision that you deny [the
Provider]?

83. Then why, when the soul at death reaches the throat

84. And you are at that time looking on â€"

85. And Our angels are nearer to him than you, but you do not see â
€"

86. Then why do you not, if you are not to be recompensed,

87. Bring it back, if you should be truthful?

88. And if the deceased was of those brought near to All h,

89. Then [for him is] rest and bounty and a garden of pleasure.

90. And if he was of the companions of the right,

91. Then [the angels will say], "Peace for you; [you are] from the
companions of the right."

92. But if he was of the deniers [who were] astray,

93. Then [for him is] accommodation of scalding water

94. And burning in Hellfire

95. Indeed, this is the true certainty,

96. So exalt the name of your Lord, the Most Great

Virgil Caine is the name ÔÇÑß ÈÜ:

Quoted message said:

"BOBOBOnoBO®" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

devd said:

Prophet Muhammad (pbuh)

[censored] Be Upon Him.

--Bryan

I justed watched deedat videos

give me a break, muslims are God fearing peaceful people
their religion is

anything you hear different than that is falicy

difference tween christians and muslims, muslims odn't believe Jesus was
begotten
the implication of such is salvific, it does pertain to foundational
doctrine, therefor must be reconciled.

82. You will surely find the most intense of the people in animosity
toward the believers [to be] the Jews and those who associate others
with All h; and you will find the nearest of them in affection to the
believers those who say, "We are Christians." That is because among
them are priests and monks and because they are not arrogant.

83. And when they hear what has been revealed to the Messenger, you
see their eyes overflowing with tears because of what they have
recognized of the truth. They say, "Our Lord, we have believed, so
register us among the witnesses.

84. And why should we not believe in All h and what has come to us
of the truth? And we aspire that our Lord will admit us [to Paradise]
with the righteous people."

85. So All h rewarded them for what they said with gardens [in
Paradise] beneath which rivers flow, wherein they abide eternally. And
that is the reward of doers of good

Joseph Littleshoes said:

sf said:

Hey Joseph.... I cleaned out some boxes today and came across that
torte recipe.

<snip>

Quoted message said:

Sure SF. its as close as i have been able to come to reproducing the
"Just Dessert's" infamous "chocolate decadence" you can make a chocolate
crumb crust to line the spring form pan with if you wish. I often serve
it with a small glass of Framboise.

<snip>

Quoted message said:

<easy and delicious recipe snipped>

Thanks a MILLION JL! I'll keep the chocolate crumb crust to "just a
hint".... only the (unbuttered) chocolate cookie crumbs that stict to
the buttered sides of my pan.

I need to ask, does this get candy bar hard when it's refrigerated?
If not, do you think it will if I eliminate a couple of eggs?

--
See return address to reply by email

sf said:

Joseph Littleshoes said:

sf said:

Hey Joseph.... I cleaned out some boxes today and came across that
torte recipe.

<snip>

Quoted message said:

Sure SF. its as close as i have been able to come to reproducing the
"Just Dessert's" infamous "chocolate decadence" you can make a chocolate
crumb crust to line the spring form pan with if you wish. I often serve
it with a small glass of Framboise.

<snip>

<easy and delicious recipe snipped>

Thanks a MILLION JL! I'll keep the chocolate crumb crust to "just a
hint".... only the (unbuttered) chocolate cookie crumbs that stict to
the buttered sides of my pan.

I need to ask, does this get candy bar hard when it's refrigerated?
If not, do you think it will if I eliminate a couple of eggs?

Not unless you froze it, it remains more creamy and fudge like than hard
or even cake like, in fact at high enough room temp it can melt so its
best kept in the fridge and served it chilled.

If you wanted to go to the trouble of making a really good chocolate
cake you could dry and crumble some of it for the "crust" the "Just
Desserts" version has a very nice, moist, chocolate crust.
--
JL

Joseph Littleshoes said:

If you wanted to go to the trouble of making a really good chocolate
cake you could dry and crumble some of it for the "crust" the "Just
Desserts" version has a very nice, moist, chocolate crust.

I'm not looking for a Just Desserts equal... a better one was sold by
Safeway 20+ years ago that was not made in house. All of a sudden
they stopped selling it and I expected to find it somewhere else (like
Just Desserts), but I didn't. It was super light at room temperature
(probably mainly egg whites) and candybar hard at refrigerator
temperature. It was good! In any case.... I'm going to make your
cake this weekend. I get the vapors just reading that recipe.

🙂

--
See return address to reply by email

sf said:

Joseph Littleshoes said:

If you wanted to go to the trouble of making a really good chocolate
cake you could dry and crumble some of it for the "crust" the "Just
Desserts" version has a very nice, moist, chocolate crust.

I'm not looking for a Just Desserts equal... a better one was sold by
Safeway 20+ years ago that was not made in house. All of a sudden
they stopped selling it and I expected to find it somewhere else (like
Just Desserts), but I didn't. It was super light at room temperature
(probably mainly egg whites)

Andronicos carried something like that that was much lighter than the
Just Deserts version which, at room temperature, was peanut butter like
thick, while the andronicos version, though good, was very light, almost
"fluffy" and pale in comparison to the Just Desserts "Chocolate
Decadence" which was so dark brown it was almost black, the andronicos
version was more of a pastel brown.

and candybar hard at refrigerator

Quoted message said:

temperature. It was good! In any case.... I'm going to make your
cake this weekend. I get the vapors just reading that recipe.

🙂

Its all in the chocolate, its got to be really good (technically [censored]
chocolate iirc) i have yet to make it with the locally made chocolate
that has got so much attention lately "Sharffen Berger"? (let me tell
you about some beans i had imported from Mexico and ground locally for
me into some of the best chocolate i have ever had🙂

And if you have one of those new, really cold fridges it might get
firmer than it did in my older model, but i still don't think it would
get candy bar hard unless it were frozen. Its really a sort of custard
that gets, upon refrigeration, very firm but never, per se. "hard."
--
JL

Joseph Littleshoes said:

Giusi said:

Joseph Littleshoes wrote:

Quoted message said:

Quoted message said:

sf wrote:

Quoted message said:

Quoted message said:

Sure SF. its as close as i have been able to come to reproducing the
"Just Dessert's" infamous "chocolate decadence" you can make a
chocolate crumb crust to line the spring form pan with if you wish. I
often serve it with a small glass of Framboise.

Quoted message said:

Quoted message said:

I have on occasion combined pureed raspberries with a bavarian cream
to produce a pink and nicely flavoured cream to serve with the torte.

Quoted message said:

Quoted message said:

The French will macerate some of the whole & crushed fresh
raspberries with a bit of the raspberry liquor "framboise" to be
served with the whipped cream.

Quoted message said:

Quoted message said:

Midnight torte
-----------------

Quoted message said:

Quoted message said:

1 pound high quality semi sweet baking chocolate

Quoted message said:

Quoted message said:

Remove the torte from the oven & the water and cool for 1 hour at room
temperature. Refrigerate 24 hours before removing from pan and slice
with a hot knife. Serve with a mix of pureed and fresh raspberry's and
whipped cream.

Yummy, yummy, yummy.

Quoted message said:

Quoted message said:

Quoted message said:

---
JL

Quoted message said:

I just died. Nice up here with the harps and all.

Perhaps you would like my Catalan cake recipe? it reduces 1 cup of good
ruby port to 3 tbs. to flavour the chocolate in the cake.

http://www.recfoodcooking.org/sigs/Joseph%20Littleshoes/Catalan%20%28...

A recipe that calls for a "jumbo" egg?
You must be a fried egg person. Who else buys those? I buy mediums
to scramble (they're far cheaper), and jumbos for basted/over/SSU.

Quoted message said:

--
JL

--Bryan

BOBOBOnoBO® said:

Quoted message said:

Perhaps you would like my Catalan cake recipe? it reduces 1 cup of good
ruby port to 3 tbs. to flavour the chocolate in the cake.

http://www.recfoodcooking.org/sigs/Joseph%20Littleshoes/Catalan%20%28Chocolate%29%20Cake.html

Quoted message said:

Quoted message said:

A recipe that calls for a "jumbo" egg?
You must be a fried egg person. Who else buys those? I buy mediums
to scramble (they're far cheaper), and jumbos for basted/over/SSU.

Nah, in fact i buy extra large for the recipe and generally, im really
not sure of the difference between jumbo and extra large. In this
particular recipe it don't seem to matter if one used the extra large
rather than the jumbo, were only talking about 3 ounces per dozen eggs iirc.

I cant recall the last time i saw "jumbo" eggs for sale.
--
JL

Quoted message said:

Quoted message said:

--
JL

--Bryan

BOBOBOnoBO® said:

Joseph Littleshoes said:

Giusi said:

Joseph Littleshoes wrote:

Quoted message said:

Quoted message said:

> sf wrote:

Quoted message said:

Quoted message said:

> Sure SF. its as close as i have been able to come to reproducing the
> "Just Dessert's" infamous "chocolate decadence" you can make a
> chocolate crumb crust to line the spring form pan with if you wish. I
> often serve it with a small glass of Framboise.

Quoted message said:

Quoted message said:

> I have on occasion combined pureed raspberries with a bavarian cream
> to produce a pink and nicely flavoured cream to serve with the torte.

Quoted message said:

Quoted message said:

> The French will macerate some of the whole & crushed fresh
> raspberries with a bit of the raspberry liquor "framboise" to be
> served with the whipped cream.

Quoted message said:

Quoted message said:

> Midnight torte
> -----------------

Quoted message said:

Quoted message said:

> 1 pound high quality semi sweet baking chocolate

Quoted message said:

Quoted message said:

> Remove the torte from the oven & the water and cool for 1 hour at room
> temperature. Refrigerate 24 hours before removing from pan and slice
> with a hot knife. Serve with a mix of pureed and fresh raspberry'sand
> whipped cream.

Yummy, yummy, yummy.

Quoted message said:

Quoted message said:

> ---
> JL

Quoted message said:

Quoted message said:

I just died. Nice up here with the harps and all.

Quoted message said:

Perhaps you would like my Catalan cake recipe? it reduces 1 cup of good
ruby port to 3 tbs. to flavour the chocolate in the cake.

Quoted message said:

http://www.recfoodcooking.org/sigs/Joseph%20Littleshoes/Catalan%20%28...

A recipe that calls for a "jumbo" egg?
You must be a fried egg person. Who else buys those? I buy mediums
to scramble (they're far cheaper), and jumbos for basted/over/SSU.

Quoted message said:

--
JL

--Bryan- Hide quoted text -

- Show quoted text -

I always buy jumbo eggs. They are only a few cents more a dozen, than
the large, or XL. I must live in egg country ;-) I like the volume
they make for cakes, cookies and bar cookies, to say nothing of
crepes, pancakes, etc.

N.