Text 4119, 78 rader
Skriven 2006-08-06 16:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Eggs
============
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> City folk are in for a treat! I wish I could come; I'd bring a 
 JW> flitch of Dutch Farmer Bill's thick sliced, double smoked home 
 JW> grown bacon to go with the eggs.

And convince Roslind to make the bread for your toast.

She makes the best bread I have tasted since old Mrs. Ferguson, my
neighbour back home, passed away two decades ago. Their "secrets" are
simple: Five Roses brand all purpose flour which has a little more
gluten than other brands, a soft well hydrated dough and honey instead
of yeast to keep the little yeasties horny.

The real secret can not be put into words; you have to watch a good
bread maker and then make at least two batches a week for a year. It's
the kneading technique and knowing what the dough should feel like.
My mom's bread improved after spending a day with Mrs. F and Roslind
learned from her own mother and grandmother who both made bread daily
for large families all their working lives.

 DS> I'd welcome you even if you came empty-handed. [g]

I knew that but it's still nice to hear.

 DS> And I really like that word "flitch."  Thanks.

It's very old fashioned but then I'm an old-fashioned kind of guy.


Things that are better with bacon....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dairy-Free Potato Salad
 Categories: Salads, Non-dairy
      Yield: 5 servings
 
      4 lg Pontiac/Desiree potatoes,
           -washed well, skins left on
      2    Hard-boiled eggs (boil for 8
           -minutes), cooled and shells
           -removed
      1    Celery stick, diced finely
    1/4 c  Shallots, chopped
    1/2 c  Mayonnaise
      1 tb Dijon mustard
 
  Cut potatoes into 1-2cm cubes. Boil until potatoes are tender but
  still firm (around 8-10 minutes). Drain and cool. Roughly chop the
  cooled boiled eggs. Toss potatoes, eggs, celery and half the shallots
  in a large serving dish. In a small bowl, combine mayonnaise and
  mustard. Mix through potato mixture. Top with remaining shallots and
  serve.
  
  Serves 4-6 as a side salad
  
  For a little extra flavour, finely dice 3 bacon rashers (after all
  visible fat has been removed) and fry until crisp. Drain on paper
  towel until cool. Toss through the potato salad before adding the
  mayonnaise and mustard dressinq,
  
  From: LUSCIOUS LACTOSE-FREE RECIPES By: KELLY INGLIS
  Scanned by: KEVIN JCJD SYMONS    JULY 2006
 
MMMMM

Cheers

Jim, in Yellowknife




... Sausage & laws.  At this point sausage is looking better & better
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