Text 15197, 79 rader
Skriven 2007-05-10 06:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: what th'? 485
=====================
 MLoo> That's all well and good, but what got me was the
 MLoo> "large medium" part, not the number.
 ML> hehe, i didn't even catch that... but it does actually make sense when
 ML> one realizes that they have two sizes of them with several grades
 ML> within each size... 

Who in his right mind is going to sort onions by size in
gradations more exact than small, medium, large?

 ML> agreed that they should just barcode it rather than having to use the
 ML> PLU (Price LookUp) code... however, you'll also note that not all have
 ML> a PLUC on them... bagged do not, for instance ;)

Ah, yes, but the bagged do tend to have UPCs, no?

=

 ML> hey, remember way way back when i asked you about if recipes you
 ML> posted in this two column format went left-to-right and then down or if
 ML> they went down the first column and then down the second??

Yeah, and I said, well, it's not MY MM.

I always thought the 2-column format stupid, and Scott Welliver
should never, ever have even considered it. But a bunch of these
recipes, some of them even tolerable, appear in this format, and
I am just too lazy to fix them. Thanks for doing them.

 ML> lemon juice entry is going to cause a wordwrap problem

Just put in "lemon juice." I always thought, speaking of always
thought, that it was presumptuous of a recipe writer to require
"fresh squeezed" this or "fresh ground" that or "homemade
mayonnaise." If the maker of the food doesn't have the good
sense to use fresh ingredients, that's not my or the recipe
writer's problem. The only issue arises when freezing or
canning or drying makes a substantive difference, as with
frozen quinces or medlars (much better when frost-touched),
canned tomato or pineapple (each has its uses), or dried
mushrooms (much more intense in flavor, especially Agarics).

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Cream Puff Dough
 Categories: Desserts
      Yield: 12 lg. puffs

    1/2 c  Butter
      1 c  Water
    1/4 ts Salt
      1 ts Sugar
      1 c  Flour
      4    Eggs

  These are Zephyr light!

  Put butter, water, salt, and sugar into saucepan.  Heat until butter
  melts.  Reduce heat.  Stir in flour until ball forms.  Remove from
  heat and put into mixer bowl.  Beat in eggs one at a time.  Put dough
  into pastry tube with a 1/2-inch nozzle.  Squeeze out 1/2" for
  miniature cream puffs (or 3 inches for eclairs, or 2 inches balls for
  cream puffs) ontoungreased cookie sheets.

  Bake in preheated oven (450F) for 15 minutes, then reduce heat to
  350F. and bake miniatures for 5 minutes, eclairs for 20 minutes, and
  creampuffs for 25 minutes.  Cool away from drafts.  Cut off tops and
  pull out soft dough.  Fill and replace tops.  Dust with
  confectioners' sugar. Refrigerate.

  Makes 12 large cream puffs.  Filling:  May be vanilla pudding, whipped
  cream, custard, or hor d'oeuvre dip.

  Farmer's Daughter Cookbook by Kandy Norton Henely
  typed and posted by teri chesser

MMMMM
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