New york times updating strawberry shortcake ole eivind dating i mrket
Speakers, trainers, training program developers, organizational consultants, and university professors all had much to say about the vast benefits of outside-the-box thinking.
It was an appealing and apparently convincing message.
Although chefs have been known to put fine strawberries to some unusual uses - we recently saw veal scalloppine with apples and strawberries on the menu of a Continental restaurant - nothing glorifies the strawberry like a shortcake. Like clam chowder, which can be creamy or made with tomatoes depending on its geographic source, strawberry shortcake can be fashioned with a biscuit or with a spongecake. Combine flour, cornmeal, baking powder, salt and sugar in a food processor and process to blend. Using a fork or your fingertips, lightly stir in the beaten egg and buttermilk, moistening the ingredients enough so they can be gathered together to form a ball of soft dough.
According to the ''Dictionary of American Food and Drink'' by John Mariani, strawberry shortcake is a ''dessert made with a biscuit pastry, strawberries and whipped cream.'' The name, the dictionary adds, ''derives from its being made 'short' -that is, crisp, by the use of lard or another fat, a meaning of the word that dates back to the 15th century.'' The term shortening for fat has the same derivation. Here are a pair of recipes for strawberry shortcakes, to use now with California berries and later when the local harvest arrives. The recipe for the traditional-style shortcake is made with a sweet cornmeal biscuit. Add the butter and pulse until the mixture is uniformly crumbly.
Whip the cream with one tablespoon of confectioners' sugar. To serve, split each of the shortcakes in half horizontally with a sharp knife. Sift together the flour, baking powder and salt and set aside. Beat eggs at high speed in an electric mixer until very thick and light, almost like softly whipped cream. Roll up the cake from the narrow side, wrap in foil and set aside until completely cooled, at least two hours. Arrange the remaining jelly roll slices on the whipped cream. Note: This dessert can also be made as individual cakes using two slices of the jelly roll, sandwiching the strawberries and whipped cream for each serving.
Sweeten to taste with superfine sugar and allow to macerate in kirsch. Lift off the pan, peel off the wax paper and spread the cake with the preserves. Reserve 8 to 10 of the most attractive ones for garnish and slice the rest. Fold the sliced strawberries into half the whipped cream and spoon this into the pan, smoothing the top.
Management consultants in the 1970s and 1980s even used this puzzle when making sales pitches to prospective clients.
These, from "Marbled, Swirled and Layered" by Irvin Lin, are an excellent exception.
If you have tried solving this puzzle, you can confirm that your first attempts usually involve sketching lines inside the imaginary square.
The correct solution, however, requires you to draw lines that extend beyond the area defined by the dots.
Using white chocolate that has been roasted and caramelized, they have a rich, buttery character with a peppery undertone from a bit of extra-virgin olive oil whisked into the batter.
A swirl of homemade balsamic strawberry compote gives them a vein of jammy fruit amid all the sweet, gooey cake.