Text 13281, 93 rader
Skriven 2007-03-21 07:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av LYNN SACERDOTE
Ärende: Product review 242
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 LS> Yes, Cathedral has (well, had) one as well. We also had a class that
 LS> taught how to make and mend clothes. However, that class went out of
 LS> commission about ten years before I got there. This year is the last
 LS> year for any of the cooking classes, because the teacher had a stroke
 LS> this year, and is going to retire at the close of the school year. CHS
 LS> says that it isn't in their budget to keep the cooking classes anyway,
 LS> so they aren't going to look for another teacher.

Making for future generations of starving Catholic yuppies,
I suppose.

 LS> Too bad, really...it was only two years ago that they installed brand
 LS> new cooktops and ovens, giving the classroom a whole new look.

And how do they justify this to their trustees and overseers?
Here's our lovely new kitchen science kitchen, it's dark forever,
too bad. Perhaps Mr. Stouffer paid them off or something, see below.

 -=> Lynn Sacerdote said to Ian Hoare <=-

 IH> Our trolley is full of ingredients, and we end up spending perhaps $10
 IH> or maybe as much as $30 if we need to stock up with a lot of stuff. IH>
 LS> Most of the others in the queue spend a minimum of $100 and have a 
 IH> trolley piled HIGH not only with frozen and canned ready meals, but IH>
 LS> cookies, cakes, sodas, and stuff like that, real junk food. 
 LS> It's a shame, really...because as convenient as prepared food is,
 LS> there's this amazing satisfaction that comes with cooking food. (And,

I think most people don't think of cooking as affording satisfaction
in itself (though I do - I am not fully fully in disagreement with
the Boswell statement I quoted earlier to, I think, Jim), so you're
kind of wasting sympathy on them here. If there were a emans of
instilling that joy and satisfaction in them - perhaps by way of
home ec courses - the prepared-food industry would take a hit and
the human condition would improve. Or not. But think on the bright
side - the more they remain ignorant of the process, the more
custom you will have among the semi-educated (the totally idiotic
will eat Con Agra food all the time).

 LS> I've noticed the trend that buying the ingredients fresh is, in many
 LS> cases, cheaper than buying the prepared stuff.)

Many cases is an understatement - I'd say almost all cases.
There are a few foods where economies of scale and such
come in, but even then fresh-made are usually superior.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Decadent Mixed Nut Chocolate Tart
 Categories: Desserts
      Yield: 1 Tart

      1    Refrigerated pie crust
           -(1/2 of a 15-oz package)
      5 oz Semisweet baking chocolate
           -- chopped
      3 tb Powdered sugar, sifted
      2 tb Orange-flavored liqueur
           -OR- thawed orange juice
           -concentrate
  1 1/2 tb Unsalted butter, melted
      1 tb Water
      2 ts Grated orange zest
    3/4 c  Roasted mixed nuts*

  *(Oregon hazelnuts, almonds, walnuts)

  Yield: 6 to 8 servings.

  Heat oven to 450. Line an 8-inch tart pan (removable bottom) with pie
  crust dough. Trim outside edge to 3/4 inch from pan; fold crust inside
  and press crust firmly against sides of pan. To keep sides from falling,
  line crust with aluminum foil and fill with dry rice or beans. Bake 10
  minutes. Remove foil and rice. Prick bottom of crust with fork; return
  to oven for 8 to 10 minutes or until edge is light golden brown. Cool.
  For chocolate filling, melt chocolate in bowl in microwave on HIGH for
  about 2 minutes. Immediately add remaining ingredients except nuts;
  whisk until smooth. Reserve 2 tablespoons filling for glaze. Pour
  chocolate filling into tart; spread to make even layer. Gently press
  whole cracked nuts into chocolate filling covering entire surface. To
  glaze tart, whisk enough very hot water into the reserved filling to
  make a pourable glaze. Drizzle over nuts, using the tines of a fork.
  Refrigerate 1 hour before serving.

  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board

  M's note: you can use real crust, no problem

MMMMM
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