Subj : Re: Printin
To   : Ben Collver
From : Dave Drum
Date : Fri Aug 29 2025 06:23:54

-=> BEN COLLVER wrote to DAVE DRUM <=-

 BC> It sounds as though Google may kill this off in the future when they
 BC> remove the ability to side-load apps.

 DD> Google is about the $$$ - service is secondary.
 DD> Where can they hang an ad (revenue stream) from it.

 BC> I read a cynical take on Soylent News:

 BC>     This will make it difficult to develop apps like "No Thanks"
 BC>     that let you scan barcodes to see if the company supported genocide
 BC>     in Palestine.

 BC>     This will also make it difficult to develop apps that tell you
 BC>     where ICE raids are happening.

Why would you need an app for that. If there is a group of brownh skinned
people ICE will be there sooner than later.

 BC> I suppose those apps could affect decisions about which grocery store
 BC> to go to, or which ingredients to buy.

 BC> It sounds a little shrill, but from my perspective it contains a kernel
 BC> of truth: pointing out the power imbalance.  I remember when Google
 BC> emailed me an announcement about "my" gmail account.  It was framed:
 BC> "Now you will use 2 factor authentication."  I perceived it as abrupt,
 BC> arbitrary, declarative, and unilateral.  That way of being can exist in
 BC> a kitchen, but i won't welcome it in.

We're drifting toward poli-tics I think.So I'll not goany further lest I
get a rocket from the moderator.

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Butter Pecan Cake
 BC>  Categories: Cakes
 BC>       Yield: 8 Servings

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Maura Kilpatrick's Brown Butter Pecan Pie w/Espresso Date
 Categories: Pies, Pastry, Fruits, Nuts
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/4 c  All-purpose flour; more for
           - dusting
  1 1/2 ts Granulated sugar
    1/2 ts Kosher salt
    1/4 lb Unsalted butter; diced,
           - frozen
           Ice water

MMMMM--------------------------FILLING-------------------------------
      2 c  Pecan halves
      1 c  Medjool dates; pitted.
           - chopped
      3 tb Brewed espresso
    1/4 lb Unsalted butter
      1 c  (packed) light brown sugar
      1 c  Lyle's Golden Syrup or light
           - corn syrup
  1 1/2 ts Instant espresso powder
 
  FOR THE CRUST: In a food processor, pulse the 1 1/4 cups
  of flour with the granulated sugar and salt. Add the
  butter and pulse until it is the size of small peas.
  
  Add 1/4 cup of ice water and pulse until the dough is
  evenly moistened. Gradually add more water if needed.
  Turn out the dough onto a work surface and knead 2 or 3
  times, just until it comes together. Form the dough into
  a disk, wrap in plastic and refrigerate until firm,
  about 1 hour.
  
  On a lightly floured work surface, roll out the dough to
  a 12" round; transfer to a 9" pie plate. Fold the edge
  of the dough under itself and crimp. Freeze the crust
  for at least 2 hours or overnight.
  
  Set the oven @ 375ºF/190ºC.
  
  Line the crust with parchment paper and fill with pie
  weights or dried beans. Bake for about 25 minutes, until
  lightly browned around the edge. Remove the paper and
  weights and bake until the bottom is lightly browned,
  about 10 minutes longer. Let the crust cool completely.
  
  FOR THE FILLING: Reduce the oven temperature to
  350ºF/175ºC.
  
  Spread the pecans on a rimmed baking sheet and toast
  until fragrant, 8 to 10 minutes. Let cool completely.
  
  In a small skillet, cook the dates in the brewed
  espresso over moderate heat, stirring, until very soft,
  3 to 5 minutes. Scrape the mixture into a small bowl and
  wipe out the skillet.
  
  Add the butter to the skillet and cook over moderate
  heat, swirling, until the milk solids turn a deep golden
  brown, about 5 minutes. Let cool slightly.
  
  In a large bowl, whisk the brown sugar with the golden
  syrup, espresso powder, and salt. Whisk in the eggs,
  then gradually whisk in the brown butter until the
  filling is smooth.
  
  Set the pie plate on a rimmed baking sheet. Spread the
  espresso dates in the crust and scatter the pecans on
  top. Pour the filling over the pecans. Bake for about 1
  hour and 15 minutes, until the filling is set around the
  edge and slightly jiggly in the center. Transfer the pie
  to a rack and let cool completely. Serve with whipped
  cream.
  
  Excerpted from Desserts by the editors of Food & Wine
  (Oxmoor House, 2017).
  
  RECIPE FROM: https://www.thedailymeal.com
  
  Uncle Dirty Dave's Archives
 
MMMMM


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