Text 14687, 124 rader
Skriven 2007-04-27 10:31:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av IAN HOARE
Ärende: Re: Hey Ian!!!
======================
On 04-12-07 IAN HOARE Scribbled to DALE SHIPP about Re: Hey Ian!!!

IH>>  No!  You should have it with decent slices of home grown tomato!

IH>No!! _YOU_ can have it with that by all means, _I_ prefer it with the
IH>sauce, because it's not so wet, and doesn't have so much thermal
IH>capacity, so cools the bacon less. I so adore bacon, that I don't
IH>really mind if it's barely cooked, or well cooked or slightly crispy.
IH>The only level of cooked-ness I like less is when it's so well cooked
IH>that it has changed in colour to dark brown and tastes slightly
IH>caramelised. 

I am assuming (always a dangerous practice, especially here) that the 
tomato sauce you are referencing is what Murricans would call ketchup.

I likes me ketchup on lots of things ... but it tends to overpower and 
sweeten to a degree I don't like on a bacon sarnie. I like mine with 
more subtle and complimentary flavours/textures. Like the slice of 
tomato that Dale is touting, a leaf of crunchy Bibb lettuce and either 
some butter or a schmear of ho-made mayonnaise. That way I can enjoy to 
their fullest the salt and nitro-samines that are part of the bacon 
experience.    Bv)=

But, hey. It's your mouth and your sammich.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry Shortcake
 Categories: Fruits, Desserts, Cakes, Classic
      Yield: 6 servings
 
      5 c  Sliced strawberries
      6 tb Sugar

MMMMM--------------------------TOPPING-------------------------------
  1 1/2 c  Heavy cream (whipping cream)
      2 tb Sugar
      1 ts Vanilla extract

MMMMM---------------------------PUCKS--------------------------------
      2 c  All-purpose flour
    1/2 ts Salt
      1 tb Baking powder
      2 tb Sugar
    1/2 c  Cold butter
      1    Egg; slightly beaten
    1/2 c  Heavy cream (whipping cream)
      1 tb Milk, if needed
           Softened butter
 
  This recipe will make six individual shortcakes or one 8"
  shortcake that is sliced and served like a layer cake.
  Either way, you have a delicious dessert that makes a
  beautiful presentation.
  
  Several hours before serving time, slice the strawberries.
  Mash one cup of the strawberries with a potato masher. Stir
  the mashed berries and juice back in with the rest of the
  berries. Sprinkle the 6 tablespoons sugar over the berries,
  stir a few times and keep at room temperature until serving
  time.
  
  Whip the 1-1/2 cups heavy cream to soft peaks, adding the 2
  tablespoons sugar while the mixer is running. Gently fold
  in the vanilla when the cream is whipped Refrigerate until
  serving time.
  
  Preheat oven to 450oF. If you are making an 8-inch layer
  shortcake, butter an 8-inch cake pan.
  
  Sift together the flour, salt, baking powder and sugar.
  Cut in the butter with a pastry blender or two knives
  until mixture has the consistency of coarse crumbs.
  Combine the beaten egg with the cream and pour over the
  dry ingredients all at once. Stir briefly just until
  mixture comes together. If mixture seems dry, stir in 1
  tablespoon milk
  
  For the 8-inch layer shortcake, lightly press the dough
  into the buttered cake pan, leaving the edges slightly
  higher than the center. Bake for 15 to 18 minutes. Remove
  from pan and cool on rack for 5 minutes.
  
  For individual shortcakes, turn dough out on a floured
  surface and knead and fold 6 or so times. Gently pat the
  dough to a thickness of 3/4 inch. Cut 3-inch rounds with
  a cookie cutter. Gather the scraps back together and knead
  lightly until you have at least six rounds and have used
  all the dough. Place rounds 1 inch apart on an ungreased
  baking sheet. Bake for 12 to 15 minutes. Cool baking sheet
  on a wire rack for 5 minutes.
  
  To serve either size shortcake, split and butter the short
  cake with the softened butter. Spoon strawberries and
  whipped cream between the layers and over the top. Serve
  at once while still warm.
  
  Note: To easily and neatly split the 8-inch shortcake, stick
  6 or 8 toothpicks into the side of the layer, just at the
  middle, all around the layer - like a sun with rays. Using
  the toothpicks as a guide, slice through the layer with a
  serrated knife - a bread knife works great.
  
  FROM: Texas Cooking Online
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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