Please, Please, Please Let It Be Phil Gramm
So I was at the Dairy Queen for lunch today and Alfredo, the owner and chief fry cook, handed me a copy of this, and if your Dairy Queen owner doesn’t pour over the London Telegraph Financial section, you are going to the wrong Dairy Queen, Honey.
It seems that United States Federal investigators have offered “several former junior UBS employees protection from criminal charges in exchange for their cooperation with their expanding probe into alleged Libor manipulation.”
UBS – that’s former Texas Senator and Major Greedhog Phil Gramm’s little Swiss bank operation overseas to help his rich American friends hide their money from the taxman.
And UBS is the star on top of the tree in the Libor scandal.
US antitrust officials have been investigating alleged collusion between at least 16 banks to manipulate interest rates, including the London interbank offered rate, or Libor.
UBS is one of the main targets of those regulators, the paper said, citing people close to the investigation.
Now, some of you remember Gramm as John McCain senior economic adviser who opined that Americans were a nation of whiners and that we were only in a mental recession – not a economic one. Yeah right, Bush’s wrecking of the economy was all in our minds. When McCain lost, Gramm found employment stealing from Dickey Flatt and the American taxpayers.
I promised Alfredo that I’d let him cater the Second Annual World’s Most Dangerous Beauty Salon’s Blizzardfest if Gramm got indicted.
Thank you, Alfredo.
Oh, geez, you’re talking about ice cream with high fructose corn syrup in it! Please don’t do that. Remember a while back when the subject of ice cream came up? ONly one or two people actually contacted me for Dragon’s recipe. And my new variation, Chocolate Chip, is all I will eat now. Grated organic, very dark, fair trade, fabulous chocolate is added to the top of the ice cream maker at the beginning of the cycle. Yum! So here it is:
To make ice cream Dragon style, you’ll need to have one of these or its equivalent.
http://www.amazon.com/Cuisinart-ICE-21-Frozen-Yogurt-Ice-Sorbet/dp/B003KYSLMW/ref=sr_1_1?ie=UTF8&qid=1341716768&sr=8-1&keywords=Cuisinart+Ice+Cream+Machine
I bought mine in August of 2010. It gets very frequent use.
A recipe booklet comes with it. I followed the recipe first time and have experimented with variations ever since. The recipe they give you makes for a very hard ice cream. Takes a lot of force to extract a spoonful. I have solved that problem by incorporating air into the base mixture. That, plus a third of a cup of honey, yields an ice cream that is easy to scoop.
You will need the yolk of five eggs. Feed the whites to the dog. Put the yolks in a mixer with a bit of sugar. Use unrefined sugar. The sugar is there to be an abrasive as you spin the yolks at high speed for a few minutes until they are fluffy. There will unavoidably be some egg whites along with the yolks. The sugar in there helps break them down. When the yolks are finished, put them in a separate container and set it to one side. Wash the mixing bowl and beaters.
Over here, we buy what is called cream cheese and it comes in 8 oz packages. I cut the package in half and refrigerate the unused part until the next batch of ice cream. You will have to do your own conversion into metrics.
Put the cream cheese in the mixing bowl and add one-third cup of honey. Start the mixer and go at high speed, scraping the side of the bowl as it turns. Slowly add one cup of whipping cream. Add also about a half tablespoon of vanilla. The amount of vanilla is determined by personal preference and how strong is the vanilla you will use. You’ll have to experiment with that. Better to under-do than to over-do. If you under-do, you can always put some strawberries on top of the ice cream and you’ll not notice that the vanilla is under-represented.
After the honey and cream cheese and whipping cream have blended well, slowly add one cup of whole milk. When that is blended well, transfer to a large cooking pot. Add one more cup of whole milk and a half cup of unrefined sugar.
Put this on medium heat and use a wooden spoon to stir occasionally. As it begins to heat up, test the temperature by feeling the wooden spoon. When it is hot enough to be uncomfortable to touch, you’ve reached the right temperature. Turn off the heat and add the fluffy egg whites. Stir until well mixed.
Using a large container, such as a large mixing bowl, pour the hot mixture through a strainer into the mixing bowl. The strainer will filter out the cooked egg whites, if there are any. Cover and set aside until it has reached room temperature, or thereabouts. After that, put it into a container and stick it in the fridge overnight.
Next morning, put a cup of whipping cream into the mixer and make whipped cream out of it. Not necessary to get it all the way stiff, as you’re going to mix it into the mixture you made the previous day. Using a suitably large mixing bowl, pour the refrigerated mixture into it and add the whipped cream. Mix slowly until it has been completely mixed.
Divide it into two parts. Refrigerate one part. Pour the other part into the Cuisinart that you’ve already assembled. The drum should have been in the freezer overnight. Set the motor turning and pour in the liquid. Cover the opening with a saucer or something and set your timer for about 20 minutes.
Here in the hot Texas summer in a house that is not air conditioned, I find it necessary to put the Cuisinart into the refrigerator while it is turning round and around.
When your timer goes off, you will have a very soft ice cream. Quickly put it into a suitable container and then into the freezer. In a few hours, it is ready to eat. I have an ice cream scoop but it is soft enough even after overnight freezing that I can use a spoon to retrieve some from the dish.
That will make you a large amount of vanilla ice cream. I use the same recipe to make strawberry or peach or chocolate. If you are not intimidated by this amount of work and preparation, then I’ll send you the variations on how to make other flavors. If you’re not going to do it, though, then no use in going to all that trouble.
Dragon
1Being a London paper, wouldn’t one drizzle over it, rather than pouring?
2Maybe he could share a cell with “HOT TUB TOM”? Now that would be a celebration.
3Oh, no, if it’s Federal, there are several comfy choices. No real fences, decent treatment, good food. Politicos and the very wealthy don’t do time like regular folks do.
4Where IS Tom DeLay these days?
Wouldn’t it be cool if they had to serve a jail sentence together?
Assuming of course Mr. Gramm is guilty.
Of course, he’s guilty of something, lets just hope they catch him this time.
Where are the tax returns, Mitt?????
5Let’s not forget that he announces out of the blue that he’s not running for reelection, Enron implodes and his wife, Wendy, is on the committee charged with assuring the integrity of the accounting over at Enron. Pure phony baloney. They make a nice couple.
6Here in California we have entire cities being forced into bankruptcy. Fake LIBOR rates cost them millions on bonds they issued. Add in the Wall-Street-engineered crash and they didn’t have a chance. We really need some criminal prosecutions. Of course, first we have to stop corporate lobbyists from writing the laws.
7If you hold the Second Annual World’s Most Dangerous Beauty Salon’s Blizzardfest, I will make a donation. I loves me some Blizzards, but they don’t travel too well. You are one of my favorite surf stops. I should start calling you Molly junior. Keep up the good work!
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