Text 20270, 81 rader
Skriven 2007-09-12 08:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Blue chunks 121
=======================
 ML>Anyhow, I too would react very negatively to blue milk. There are,
 ML>after all, blue foods that I won't eat.
 DD> I thought that was just the ones with self-generated blue fur. I don't
 DD> eat my ice box's "science experiments" either.

Bear in mind that blue milk is skim milk. The only
justification for drinking milk is to enjoy the
smoothness of the butterfat. I will occasionally
sacrifice a pill or two for that sensation.

Today, I wanted to go to the Billy Goat Tavern,
but they weren't serving "cheeburger cheeburger"
until 11 (breakfast is quite inexpensive but also
no doubt quite nasty). There was a someone starting
with R "butter crust pizza" down the way, and it
smelled pretty good, but I ended up passing on that.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Jiffy Butter Pie Crust
 Categories: Pies, Desserts
      Yield: 6 servings

      2 c  All-purpose flour                 3/4 ts Salt
    2/3 c  Butter, chilled,into 8 piece        1    Yolk of large egg

  This rich,all-butter recipe makes two single piecrusts or one double crust
  pie;margarine may be substituted for butter,if desired. In a large
  bowl,combine flour and salt.With pastry blender or two knives,cut in butter
  until mixture resembles coarse crumbs.In small bowl,beat egg yolk with 3
  tablespoons ice water;sprinkle mixture,1 tablespoon at a time,over flour
  mixture;toss with fork to blend lightly but evenly.Add up to 1 tablespoon
  water,if necessary,until dough begins to form a ball.Knead dough gently 2
  or 3 times;flatten into disk shape. TO MAKE SINGLE CRUST:On lightly floured
  surface,roll out half dough to 11 to 12" circle(see note);fit into 9" pie
  plate;trim, leaving 1" overhang.Dampen underside of hangover with water;
  turn under;flute edges or make decorative edging as described below.Place
  in freezer 10 minutes.Note:Depending on depth of edge or type of edging
  used for crust,you may need up to full recipe dough.Any unused dough can be
  frozen,tightly wrapped, for up to 2 months. TO MAKE DOUBLE CRUST:Roll out
  dough as for single crust pie; fit into pie plate;trim.Roll out remaining
  dough to 11 to 12" circle;fit over top of pie;trim,leaving
  1"overhang.Dampen edges of pastry with water;press together or turn under;
  flute edge .Cut vents for steam in center of top crust. PREBAKED PIE
  SHELL:Prepare jiffy Butter crust,recipe above, or one 10 or 11 ounce
  package piecrust mix according to package directions.Roll out half
  dough;fit into 9" pie plate; prepare single crust as directed.After
  fluting,place in freezer 10 minutes.Heat oven to 425 degrees.Line crust
  with foil;fill foil with dried beans or rice.Bake 6 minutes.Remove foil and
  beans;bake 8 to 10 minutes longer until pie shell is lightly browned.Cool
  completely on wire rack before filling.Makes one 9"pie shell. ROPE EDGE Fit
  and shape pastry crust as in Jiffy Butter Crust recipe; trim to leave 1
  1/2" overhang.Dampen overhang with water; roll under to make high standing
  edge.Press right thumb into pastry edge at an angle;press and squeeze
  pastry between thumb and knuckle of forefinger.Repeat,keeping same angle to
  make ropelike edging. LEAF EDGE Fit and shape pastry crust as in Jiffy
  Butter Crust recipe, turning edge under.Press flat to rim of pie plate.With
  sharp paring knife,cut out 1" oval-shaped leaves from leftover pastry
  scraps.Lightly mark veins on leaves.Dampen rim of pastry crust with
  water;place leaves in slightly overlapping pattern around edge;press gently
  but firmly to adhere. SCALLOPED EDGE Fit and shape crust as in Jiffy Butter
  Crust recipe,turning edge under.Place forefinger of left hand inside crust
  edge. Using thumb and forefinger of right hand,pinch around left forefinger
  to make wide scallops.Repeat around border,making sure scallops are same
  size. BRAIDED EDGE Fit and shape pastry crust as in Jiffy Butter Crust
  recipe, turning edge under.Press edge flat to rim of pie plate.Roll
  leftover pastry into long thin rectangle;cut into long
  strips,1/4"wide.Weave strips into one long continuous braid to fit around
  rim of piecrust.Brush rim with water;set braid in place;press gently to
  adhere SUNBURST EDGE Fit and shape pastry crust as in Jiffy Butter
  Crust;trim edge exactly to fit pie plate rim.Cut pastry edge at 1/4"
  intervals, making each cut 3/4" long.Dampen cut edge with water;fold over
  each pastry section into triangle,pressing to seal.

  Source unknown

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