Text 20116, 49 rader
Skriven 2007-09-07 17:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: heat levels 91
======================
 HN> Agreed, and I also "drag" the tip to slice things with tough skins
 HN> like bell peppers. With my long chef's knives it is awfully unwieldly
 HN> to try that. 

I don't enjoy slicing bell peppers but tend to do it with the
whole blade, which should be sharp enough to penetrate the
skin. I might do it your way if I want a julienne, though.

 HN> Michael will have a higher opinion of hap's new santoku...it's much
 HN> "stiffer" than the older one...though the old one sure does a good
 HN> job! The new one has a silicon coating on the blade as well as the
 HN> handle...it's BLUE! You'd probably prefer it because it's blue as well!

Blue is good. Does the silicone handle do anything weird like
slip out of your grip?

 HN> Close perhaps...but certainly a bit below yours....I'm not about to
 HN> lick a pan with pure capsacin on it! (grin)
 
When I was emptying the place out suddenly I got a coughing
fit ... I'd tried the experiment again myself, using the
same old thing of pepper spray. It had lost a little of its
potency but not much.

Creamed Corn
category: side
servings: 4 to 6

1 1/2 Tb butter
1 1/2 Tb flour
1/2 ts salt
1 1/2 c whipping cream
2 Tb sugar
3 c fresh, frozen, or canned whole kernel corn
h - for Au Gratin
1/4 c freshly grated Parmesan

Melt butter in heavy saucepan; add flour and
salt, stirring to blend. Slowly add whipping
cream, stirring constantly until thickened. Add
sugar and corn, heat. For Au Gratin, place corn
in a 9 or 10" shallow casserole dish; sprinkle
with cheese and brown under broiler.

Source: Lawry's The Prime Rib

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)