Text 22656, 112 rader
Skriven 2007-11-12 09:15:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Driving Correctly
=========================
On 11-08-07 GLEN JAMIESON Scribbled to DAVE DRUM about DRIVING YOU CRAZY 

GJ> DD> As for the Indians driving down the left side of the
GJ> DD> right-of-way ... I  have observed that in my country those folks
GJ> DD> try to take their half of  the road out of the middle.   Bv)=

GJ>Masters of compromise!

GJ>That still doesn't answer the question of "Why do most Americans
GJ>drive on the right-hand side?"  After all, they were originally
GJ>taught to ride horses and drive wagons on the left side.

Probably because, having just thrown off the yoke of British Imperialism 
the new "powers that be" wanted to distance themselves from all things 
British. Heck, we even changed the spelling of some common words. And 
definitely messed about with the pronunciation thereof.

Also, because Henry Ford put the steering wheel on the left side of his 
vehicles ... moving it from the centre tiller of his first automobile. 
And in opposition to the arrangement of some of the "luxury" rides of 
the day - like the Pope and Winton marques. Also in copying the French 
deDion, etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carolyn Weil's Jumbleberry Pie
 Categories: Pies, Desserts, Pastry, Fruit
      Yield: 6 servings
 
MMMMM---------------------BUTTER-CRUST DOUGH--------------------------
      2 c  All-purpose flour
    1/4 c  Sugar
    1/2 ts Salt
      1 c  Chilled unsalted butter; in
           - 1/2" cubes
      4 tb To 6 tb ice water

MMMMM--------------------------FILLING-------------------------------
      6 c  Mixed berries (blueberries,
           - raspberries, blackberries,
           - strawberries)
    3/4 c  Sugar
      2 tb Cornstarch
      2 tb Minute tapioca
        pn Salt
      1 ts Fresh lemon juice
      1 tb Butter (opt)
 
  Carolyn Weil is a noted Bay Area baker. Among other accomplishments,
  she was the first pastry chef at Star's restaurant in San Francisco,
  and owned the Bakeshop in Berkeley.
  
  Preheat the oven to 400 degrees. Line a baking sheet with foil. To
  make dough: Combine flour, sugar and salt in bowl; stir to blend. Add
  butter and work into flour mixture with a pastry blender or 2 knives
  until the mixture looks like fine breadcrumbs with a few pea-size
  pieces. Sprinkle water evenly over mixture, tossing with a fork until
  the dough pulls together.
  
  Divide dough in half. Working on a floured surface, pat each piece
  into a round patty about 1 inch thick. Roll out 1 of the patties,
  pushing the pin away from you, then toward you. Release pressure on
  rolling pin 1/4 inch from the edge of the dough to avoid rolling over
  the edge. Give the dough a quarter turn, flouring the board and dough
  as needed to prevent sticking. Repeat until the dough is about 1/8
  inch thick and about 10 inches in diameter. Transfer the dough to the
  pie pan, ease it into the pan gently, then trim even with the edge of
  the pan.
  
  Before preparing the filling, roll the second piece of dough into a
  round about 1/8 inch thick and 10 inches in diameter.
  
  For the filling: Put the berries into a large bowl. Combine the sugar,
  cornstarch, tapioca and salt; stir to blend. Add sugar mixture to
  berries; toss. Add the lemon juice; toss again.
  
  To assemble: Spoon the filling into the dough-lined pie pan. Dot with
  butter, if desired. Top with the remaining dough round. Lift up the
  edge of the bottom dough and fold the top dough underneath to make a
  seal. Crimp edge as desired. Cut 8 small slits in the top to allow
  steam to escape.
  
  Place the pie on the foil-lined baking sheet. Bake for 10 minutes.
  Reduce oven temperature to 350 degrees, and continue baking until the
  crust is golden and the filling is thick and bubbly, 50 to 60 minutes.
  Let cool at least 1 hour.
  
  Yields 1 double-crust 9-inch pie; serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 11 July 2007
  
  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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