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   REPLY: 54259.fido-cooking@1:3634/12 2d5c2374   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
     Re: BBQ was: Chinese, curry,   
     By: Dave Drum to Ben Collver on Mon Oct 20 2025 06:11 am   
      
   DD> If you think that was bad - I just banged in and queued up a 60 recipe   
   DD> list by Taste of Home for No Egg Breakfasts. Some of those recipes I'd   
   DD> eschew for breakfast and some I wouldn't put in my face even at gunpoint.   
      
   Wow, that sounds pretty bad!  May as well eat maple bars & coffee.   
      
   DD> (the sorta-kinda meat not the email), Maple syrple, and squid. I once said   
   DD> to him that he was espousing those items to generate business for his day   
   DD> time job as a coroner.   Bv)=   
      
   Thanks for the stories about Jim and the LOL :D   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Heart Attack Cake   
    Categories: Cakes   
         Yield: 1 Cake   
      
        20 oz Bittersweet dark chocolate   
     1 1/4 c  Superfine sugar   
         1 lb Unsalted butter   
         2 oz Grand Marnier   
        10    Egg yolks; room temperature   
        10    Egg whites;   
              - room temperature   
       1/4 c  Superfine sugar   
              Powdered sugar   
      
     Melt chocolate in top of double boiler over very low heat. When   
     chocolate has melted, whisk in 1-1/4 cups of sugar, mixing well   
     until sugar has dissolved. Whisk in butter and melt, stirring   
     often. When butter is completely incorporated, remove mixture from   
     fire and whisk in Grand Marnier.   
      
     Whip egg yolks in mixing bowl until light and fluffy. Slowly add   
     chocolate mixture to egg yolks, whipping constantly until fully   
     incorporated. Set aside. Whip egg whites in another mixing bowl   
     until foamy and add remaining 1/4 cup sugar. Continue whipping   
     until stiff.   
      
     Place egg whites in bowl with chocolate and fold together. When   
     mixture is smooth and all lumps are gone, pour into buttered and   
     floured 12" spring form pan. Bake at 275?F for 3 hours.   
      
     Remove from oven, let rest 20 minutes. Invert onto plate and remove   
     form. Dust with powdered sugar and serve with vanilla sauce and/or   
     raspberry puree, if desired.   
      
     Recipe FROM:    
      
   MMMMM   
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