Text 5061, 88 rader
Skriven 2006-09-01 14:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: fat 189
===============
 DD> I take that yours didn't have the rancid oil taste that my last trial
 DD> of  Jay's Kettle Cooked (plain) Chips had.

The oil was not of the freshest, but it hadn't got to a
highly objectionable stage yet (the oxidation was somewhat
noticeable, but I didn't make a big deal of it).

 DD> That's odd. They _DO_ note the dairy in their "Sour Cream and Onion" 
 DD> chips. I'd expect them to do so - if there were dairy in the Jalapeno 
 DD> type. Could it have been something else in the ingredients - or a 
 DD> coincidental malaise that sent you to the seat of power?

I don't think so - fresh jalapenos have a bit of that effect,
but there wasn't enough in the coating, I thought, to make a
difference. I wonder if the bag contained a disclaimer: "this
product made in a facility that also processes peanuts, tree
nuts, pork, and milk products."

 DD> I really do like Jay's pork rinds - especially the hot ones. Their 
 DD> potato chips - not so much. But, better than Lay's for the most part.

I had some Lay's reduced fat potato chips yesterday. They were
pretty tasteless and rapidly went to a paste in my mouth. They
were also I believe even thinner than Lay's regular already too
thin chips.

 DD> I  found a Jalapeno & Cheddar at Aldi's which is quite nice. Not very
 DD> hot  but an agreeable flavour.

Maybe Trader Jose's? TJ has been owned by Aldi ever since the
early '90s at least, but they've managed to keep the profile
low on this fact; maybe you were in the car when we discussed
this at the Fordfest?

 DD> I find that suet imparts a different, smoother flavour to things than
 DD> regular beef tallow. Altho, I still eat the cap of fat from my strip 
 DD> sirloin, T-Bone or rib-eye steak.   Bv)=

I do when my sweetie isn't looking. Of course, afterward I
make atonement by eating extra amounts of extra healthy
stuff or else taking an extra 500 mg of niacin (which my
otherwise useless internist suggested I do as an alternative
when I kicked about the high price of the cholesterol
medication he prescribed for me).

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

      Title: Marions Best ever Apple Pie
 Categories: Pies, Desserts
      Yield: 8 servings

-----------------------------------PASTRY-----------------------------------
      2 c  All purpose flour                   3 oz Cold butter
      5 tb Ice cold water                      3 oz Cold lard

----------------------------------FILLING----------------------------------
      5 ea Large tart apples (spy)             1 ts Ground cinnamon
    1/2 c  Brown Sugar                         2 tb Lemon juice
      1 ts Heaping of bread crumbs

----------------------------------EGG WASH----------------------------------
      1 ea Egg Yolk                            2 tb Milk

  To make pastry, cut butter and lard into flour with pastry blender until
  mixture resembles coarse crumbs.  Scatter water on mixture, mixing with
  fork until dough forms a ball.  Wrap in plastic wrap and chill about 30
  minutes.  Divide into 2 balls.  Roll out one portion to fit a 9 inch pie
  pan, leaving 1 inch of pastry at edge.  Preheat oven to 425 degrees F.

  Core, peel and thinly slice apples.  Toss with cinnamon, sugar and lemon
  juice in a bowl.  Sprinkle heaping teaspoon flour or bread crumbs evenly
  over pie shell.  Arrange apples slices on top, leaving as little space
  between slices as possible.  Pile slices high but do not mound in centre.

  Roll out other half of dough to fit top of pie.  Brush edge of bottom crust
  with egg wash made by blending beaten egg yolk with milk.  Place top layer
  of dough on pie.  Tuck top layer under bottom layer of dough around edge of
  pie.  Crimp edges with fingers to form fluting.  Prick pie with fork in at
  least a dozen places to let steam escape.  Brush with eggwash.

  Bake 15 minutes.  Reduce oven temperature to 400 degrees F and bake 15
  minutes, then reduce to 325 degrees F and bake 20 minutes more, or until
  crust is golden brown. Source: Marion someone, unknwon

-----
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)