Text 4397, 151 rader
Skriven 2006-08-16 11:43:50 av Dave Drum
     Kommentar till en text av Michael Loo
Ärende: Deanery Beanery
=======================
On 08-07-06 MICHAEL LOO Scribbled to DAVE DRUM about Parrano 39

ML> DD> Given its origins - it may be a religious connotation. When I
ML> DD> was a  religionist (and altar boy) my home church was St. Paul's
ML> DD> Cathedral. The  priest who did the day to day operation of
ML> DD> services, etc. was known as  Most Reverend Charles Montgomery,
ML> DD> Dean of the Cathedral of St. Paul. 
ML> DD> His residence, provided by the diocese, was known as the
ML> DD> "Deanery".

ML>But what that has to do with a rather pleasant but mild
ML>cheese I don't get.

I thought perhaps that the cheese might have been made at the deanery. 
Or, perhaps provided to the deanery on request. And not necessarily 
popular elsewhere.  <SHRUG> Just a WAG.

ML> DD> I've even told a couple of casual on-line acquaintances not to
ML> DD> include my address on their emails to multiple addresses until
ML> DD> and unless they begin to use BCC.

ML>Juno unfortunately doesn't do BCC, so I try to bunch multiples
ML>into people who already know each other and each other's e-mails.
ML>But that doesn't prevent the occasional escapee.

Does Juno not do POP e-mail? Every POP e-mail client I am familiar with 
does BCC. As does Google's Gmail, Yahoo mail and Excite mail - all web 
based. It's a little arrogant of Juno not to offer BCC.

All that rant being ranted, I have never had a problem with your e-mail 
habits ... as you are a knowing and caring person. Some of my other 
corespondents are caring but totally clewless about the pitfalls of e-
mail and how spammers harvest addresses.

ML> DD> My croaker at the El-Cheapo Clinic. He has this bug up his butt
ML> DD> about  keeping my blood sugar below 100 and my bad cholesterol
ML> DD> likewise. My  blood sugar stays below 135 and averages about
ML> DD> 110. My LDL/HDL combines  to about 170 total. Shrug.

ML>Those are pretty amazing numbers. Do his other patients
ML>manage to live up to them?

I have no idea. I'm certainly not doing so - or even trying. If my blood
sugar drops much below 80 I get sweats, shakes, headache, etc. and have 
to munch something that will return my glucose levels to a normal (for 
me) range which is 80 to 140. My bad cholesterol stays around 130 and 
has since they have been checking it ... no matter what I eat or don't 
eat. But, Dr. Cumpa has been reading all this pop-medicine stuff 
regarding patients with congestive heart failure - which I had only 
because I was drowning in my own juices - not because my heart was 
traditionally "congested" and pumping low volumes of blood ... as was 
proven by a cardiac stress test a few years ago.

But, I am listed on the records as having CHF. And the po'folks clinic 
is over run with patients who have no medical insurance. And the staff 
is overworked and thus doesn't have a lot of time to spend with each 
patient.

Next May I become eligible for Medicare - which I will latch onto like a
limpet onto a shark.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramel-Pumpkin Pie w-Mincemeat Ice Cream
 Categories: Pies, Desserts, I scream
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/3 c  All purpose flour
      1 tb Sugar
    1/2 ts Salt
      3 tb Chilled unsalted butter; in
           -1/2" cubes
      3 tb Chilled lard; in 1/2" cubes
      2 tb (or more) ice water

MMMMM--------------------------FILLING-------------------------------
    2/3 c  Sugar
      2 tb Water
      2 tb Unsalted butter
    3/4 c  Half and half
    2/3 c  Whipping cream
      2 lg Eggs
      1 lg Egg yolk
      1 c  Canned pure pumpkin
      2 ts Ground cinnamon
    3/4 ts Ground ginger
    1/4 ts Ground cloves
    1/4 ts Salt
           Mincemeat Ice Cream
 
  For crust:
  
  Mix flour, sugar, and salt in processor. Add butter and lard; using
  on/off turns, process until coarse meal forms. Add 2 tablespoons ice
  water and process until moist clumps form, adding more ice water by
  teaspoonfuls if mixture is dry. Form dough into disk. Wrap in plastic
  and refrigerate 1 hour.
  
  Roll out dough on floured surface to 12-inch round. Transfer to
  9-inch-diameter pie dish. Fold overhang under; crimp edges
  decoratively. Chill 1 hour.
  
  Preheat oven to 375°F. Bake crust until edges begin to brown, pressing
  crust with back of fork if bubbles form, about 15 minutes. Cool
  slightly. Reduce oven temperature to 350°F.
  
  Meanwhile, for filling:
  
  Stir sugar and 2 tablespoons water in medium saucepan over medium heat
  until sugar dissolves. Increase heat; boil without stirring until
  sugar turns dark amber, occasionally swirling pan and brushing down
  pan sides with wet pastry brush, about 7 minutes (time will vary
  depending on size of pan). Remove pan from heat. Whisk in butter 1
  tablespoon at a time (mixture will bubble). Stir in half and half and
  cream, stirring until all caramel bits dissolve.
  
  Whisk 2 whole eggs and 1 yolk in large bowl to blend. Whisk in
  pumpkin, cinnamon, ginger, cloves, and salt. Gradually whisk caramel
  mixture into pumpkin mixture.
  
  Transfer filling to crust. Bake until puffed and set in center, about
  50 minutes. Cool pie on rack. Chill until cold. (Can be made 1 day
  ahead. Keep chilled.) Serve with Mincemeat Ice Cream.
  
  Makes 6 - 8 servings.
  
  FROM: Bon Appétit, November 2004
  
  MM Format by Dave Drum - 25 November 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
If government wants us to respect the law it should set a
better example!!!


... And the Lord said, "Thou shalt not leave hairs unsplit."

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