Please share your favorite peanut butter & chocolate "things" - here's the last one I did

if you had put on a blindfold like I had to, you wouldn't have that problem. Unless you

flunked typing in highschool and can't type without looking. Then you're screwed.

Oh wait...you're too young! Your highschool probably didn't have typing classes...just computer courses.

 
torment indeed. foil helmets don't even work. why is it the Europeans think pb and choc is yuk????

 
I still get a vicarious thrill with the memory of slamming back the return carriage.

(Kaaa-PLING!!!!)

Personally, I think the lack of manual typewriters is one of the reasons there is so much violence in the world.

Why, you may ask?

Well, hormonal-driven teenagers no longer have the opportunity to vent frustration daily by banging on the keys really fast until they jam up together, slamming back the return carriage hard enough to shake the desk and rippppppinggggg out the paper!

There now. One feels better, doesn't one.

Poor Epson typewriter. Poor little metal scapegoat. Poor Mrs. Tedesco, ever-patient typewriting teacher to the hormonal teenagers of Ambridge Highschool.

Not that I ever did any of those things.

 
I have a WORKING 1944 Underwood that was my stepfather's who was a correspondent reporter of WWII

he was also a photographer and sadly the first pictures of the liberation of the German camps were his ~ he had nightmares for close to 40yrs but would never talk about it. So this particular typewriter went through WWII and when he became a reporter for a newspaper in San Diego County CA.

He was also the main photographer for San Diego Chargers and Padres.

He left his underwood typwriter for my son Joe in his will, because Joe when he was little would use it and it still works Joe will use it to type envelopes ~ it still has the black & red ribbon

 
and they probably don't have to take timed typing tests either. another "fond" remembrance of HS.

 
What a sick woman you are! (I relate). I remember my Greek typing teacher

in high school, Mr. Farkas (the spelling of his name has been changed to protect the innocent...), who responded to "we" bad girls by swaying his neck back and forth, everrrr so slowly.... and calmly announcing "Girls....girls!" We called him Mr. Turtle - hee-hee! He was a very patient and nice teacher though.

Question: Why is it that some women like me will fold in half an unwanted reject-type piece of paper in half and gently lay in the trash bin at the office VS the guys who have to violently crush the piece of paper with such force that makes me lose my concentration and they wastefully overfill their trash can before me??? Tell me quando, quando, quando!

 
I ended up making this Chocolate Peanut Butter Mousse Cake that Meryl linked to

at #12 in this thread. I agreed with Marg's assessment of the peanut butter mousse in the recipe, after comparing it to the T & T one I posted in the original post in this thread. (Confused yet?)

Sooo, I used my mousse recipe, and did the chocolate one from the original blog recipe - ceptin' I didn't have any bittersweet chocolate, so I subbd dark chocolate and used a lesser amount and more milk chocolate. I would not recommend doing this in the future, as obviously it did not have the same flavor. Additionally, the finished product was a bit curdled or broken - I am wondering if the melted chocolate was not cool enough before I added the whipped cream. I am not an accomplished mousse-maker, so I'll have to play a bit with this concept.

I was not pleased with the final product, because the peanut butter mousse overpowered the chocolate mousse (the opposite of Marg's experience because of my tweaks). I also prefer the flavors and texture of the peanut butter mousse from the refrigerator rather than frozen.

So, what I need to find is a stronger flavored and stiffer chocolate mousse to pair with this peanut butter mousse, so it can be refrigerated vs frozen.

The birthday boy loved it, though. smileys/smile.gif

 
Lisa, sorry the mousse wasn't up to par. The recipe instructions were flawed to begin with, and

although I tried to correct them, ie, write in the correct usage/division of the cream, the recipe itself is obviously not what we're looking for. Also, unfortunately, it does sound like the chocolate mixture wasn't completely cooled before you added the cream. (That's what happens when one tries to correct an incorrectly written recipe - something's lost in the translation - I should have indicated to cool the mixture completely before adding the cream).

Meanwhile, I have a fantastic recipe for Dark Chocolate Mousse from Cook's Illustrated. It's very very deep chocolatey and creamy, but since it's an authentic mousse, it uses raw egg yolks, so I don't know if that's what you're looking for. I'll post it if you're interested.

 
Hey Meryl - the mousse was my fault for not using the proper ingredients -

and I am embarrassed to say that I did not read your revisions of the recipe - I clicked directly to the blog entry and followed the recipe there. smileys/surprise.gif

Raw eggs are not a problem, I'd be interested in the Dark Chocolate Mousse recipe - that sounds like a contender for this cake.

 
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