From lojban+bncCJ__pJiRHhC2hu_iBBoELFsZkA@googlegroups.com Fri Aug 06 01:09:47 2010 Received: from mail-fx0-f61.google.com ([209.85.161.61]) by chain.digitalkingdom.org with esmtp (Exim 4.72) (envelope-from ) id 1OhHzq-0007Oj-KY; Fri, 06 Aug 2010 01:09:46 -0700 Received: by fxm18 with SMTP id 18sf1507616fxm.16 for ; Fri, 06 Aug 2010 01:09:35 -0700 (PDT) DKIM-Signature: v=1; a=rsa-sha256; c=relaxed/relaxed; d=googlegroups.com; s=beta; h=domainkey-signature:received:x-beenthere:received:received:received :received:received-spf:received:mime-version:received:received :in-reply-to:references:date:message-id:subject:from:to :x-original-sender:x-original-authentication-results:reply-to :precedence:mailing-list:list-id:list-post:list-help:list-archive :sender:list-subscribe:list-unsubscribe:content-type; bh=QFDUi4avpt1tAT80aAL4kcFN6Q1VZfusaG2jSQWezgw=; b=rhzje8IECmffme39h4ALjZiJopeNTey3gtTgyU2AVG5I+KMd/a8hH+NRSNh11l4vEM rJgOWnQgMEVqg9LkiYS9FDaNLruH8SPMX6TRC1Lzu+vkqADWO0UKDolEAOm/tFCAfDGg BLE9R9hQC48ta9jHzEw2yFc6VStvhnwNchKSk= DomainKey-Signature: a=rsa-sha1; c=nofws; d=googlegroups.com; s=beta; h=x-beenthere:received-spf:mime-version:in-reply-to:references:date :message-id:subject:from:to:x-original-sender :x-original-authentication-results:reply-to:precedence:mailing-list :list-id:list-post:list-help:list-archive:sender:list-subscribe :list-unsubscribe:content-type; b=WndXfXjfIpppe+IL/8X7P+mb8d369pIqXR7pyrg0iyso2KWUgG8YYnhgH0pbayYNIt /qKKXpRNbBX7QtNQLGsiGehm2WsW0BSTfwRMJT4PI/GPGxxAebrQJAhjFsmZnClFpKf3 hqN3iiXrvE3BJB1LpdziBowe5EsHKrLzwF3F8= Received: by 10.223.15.3 with SMTP id i3mr10022faa.31.1281082166589; Fri, 06 Aug 2010 01:09:26 -0700 (PDT) X-BeenThere: lojban@googlegroups.com Received: by 10.223.27.83 with SMTP id h19ls853161fac.0.p; Fri, 06 Aug 2010 01:09:25 -0700 (PDT) Received: by 10.223.105.80 with SMTP id s16mr531445fao.21.1281082165534; Fri, 06 Aug 2010 01:09:25 -0700 (PDT) Received: by 10.223.105.80 with SMTP id s16mr531444fao.21.1281082165497; Fri, 06 Aug 2010 01:09:25 -0700 (PDT) Received: from mail-fx0-f48.google.com (mail-fx0-f48.google.com [209.85.161.48]) by gmr-mx.google.com with ESMTP id t25si340357fag.10.2010.08.06.01.09.24; Fri, 06 Aug 2010 01:09:24 -0700 (PDT) Received-SPF: pass (google.com: domain of lakatos.isti@gmail.com designates 209.85.161.48 as permitted sender) client-ip=209.85.161.48; Received: by fxm11 with SMTP id 11so4701781fxm.35 for ; Fri, 06 Aug 2010 01:09:24 -0700 (PDT) MIME-Version: 1.0 Received: by 10.204.82.206 with SMTP id c14mr7729472bkl.145.1281082164272; Fri, 06 Aug 2010 01:09:24 -0700 (PDT) Received: by 10.204.141.20 with HTTP; Fri, 6 Aug 2010 01:09:24 -0700 (PDT) In-Reply-To: <5cef4984-2f1d-4693-a2e9-64bfd1081cd4@p22g2000pre.googlegroups.com> References: <5a4ac074-09ca-4ee9-a023-9d4c42714bc7@q16g2000prf.googlegroups.com> <5cef4984-2f1d-4693-a2e9-64bfd1081cd4@p22g2000pre.googlegroups.com> Date: Fri, 6 Aug 2010 11:09:24 +0300 Message-ID: Subject: Re: [lojban] Re: Lojbanic Food (or, "Yet another damn Kids Show post.") From: =?ISO-8859-1?Q?Istv=E1n_Lakatos?= To: lojban@googlegroups.com X-Original-Sender: lakatos.isti@gmail.com X-Original-Authentication-Results: gmr-mx.google.com; spf=pass (google.com: domain of lakatos.isti@gmail.com designates 209.85.161.48 as permitted sender) smtp.mail=lakatos.isti@gmail.com; dkim=pass (test mode) header.i=@gmail.com Reply-To: lojban@googlegroups.com Precedence: list Mailing-list: list lojban@googlegroups.com; contact lojban+owners@googlegroups.com List-ID: List-Post: , List-Help: , List-Archive: Sender: lojban@googlegroups.com List-Subscribe: , List-Unsubscribe: , Content-Type: multipart/alternative; boundary=0016e6d99b36545ed4048d232f38 --0016e6d99b36545ed4048d232f38 Content-Type: text/plain; charset=ISO-8859-1 Why not use chemicals and stuff? Baking powder is something so basic and widespread that it would be a travesty not to use it in preparing certain dishes. Molecular gastronomy is a hobby of mine which I have been doing for almost two years, and nothing beats hacking together something new out of common household ingredients. Baking powder for example is essential in my self-rising dipping sauce, whose recipe is a secret, but I will try to provide you some cool recipes even children can do. On 6 August 2010 08:59, Lindar wrote: > The second time I guess I wasn't as liberal with the sugar, so fry up > a test bit and see if it's sweet enough. Be liberal with the sugar and > make sure each coat completely covers the top of the dough. > > It's DELICIOUS. I'm into my second batch. > > It forms a bowl, so feel free to put fresh fruit, jam, or ice cream in > it! I have yet to try it, but it would be awesome. > > -- > You received this message because you are subscribed to the Google Groups > "lojban" group. > To post to this group, send email to lojban@googlegroups.com. > To unsubscribe from this group, send email to > lojban+unsubscribe@googlegroups.com > . > For more options, visit this group at > http://groups.google.com/group/lojban?hl=en. > > -- You received this message because you are subscribed to the Google Groups "lojban" group. To post to this group, send email to lojban@googlegroups.com. To unsubscribe from this group, send email to lojban+unsubscribe@googlegroups.com. For more options, visit this group at http://groups.google.com/group/lojban?hl=en. --0016e6d99b36545ed4048d232f38 Content-Type: text/html; charset=ISO-8859-1 Content-Transfer-Encoding: quoted-printable Why not use chemicals and stuff?
Baking powder is something so basic and= widespread that it would be a travesty not to use it in preparing certain = dishes. Molecular gastronomy is a hobby of mine which I have been doing for= almost two years, and nothing beats hacking together something new out of = common household ingredients.
Baking powder for example is essential in my self-rising dipping sauce, who= se recipe is a secret, but I will try to provide you some cool recipes even= children can do.

On 6 August 2010 08:59,= Lindar <li= ndarthebard@yahoo.com> wrote:
The second time I= guess I wasn't as liberal with the sugar, so fry up
a test bit and see if it's sweet enough. Be liberal with the sugar and<= br> make sure each coat completely covers the top of the dough.

It's DELICIOUS. I'm into my second batch.

It forms a bowl, so feel free to put fresh fruit, jam, or ice cream in
it! I have yet to try it, but it would be awesome.

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