Text 5099, 160 rader
Skriven 2006-09-03 06:44:00 av Dave Drum (1:10/345)
     Kommentar till en text av RUTH HAFFLY
Ärende: Labels
==============
On 08-14-06 RUTH HAFFLY Scribbled to CAROL SHENKENBERGER about Home 

RH> CS> <On reading the labels> yes, can be frustrating once you get
RH> CS> used to checkingthat way.

RH>Steve and Rachel are the label readers in the family.  One time while
RH>Deborah was still at home, I had planned to go to the commissary the
RH>day after I had a doctor's appointment.  I had a bad case of
RH>bronchitis so he grounded me (put me on quarters) for several days
RH>which meeant Deborah had to go with her dad as we needed some stuff.
RH>She came home fussing and stewing so much about her dad and his
RH>taking forever because he had to read every can, bottle, etc he
RH>picked up that I had to tell her to stop, as it hurt me to laugh at
RH>the (almost, he reads about 98% of them) true situation.  She, OTOH,
RH>knew what I bought regularly.

Labels can be very informative. I don't read them every time I go to the 
market. But, when looking over a new (to me) product I usually check out 
the nutrition panel and the ingredients. Mostly I look for sodium 
(salt), sugars, fats and carbs. Then at the ingredients to see the order 
of what makes up the product. (I hate to pay premium prices for water).

I do a lot of on-line surveys for several polling organisations. The 
other day I got a pre-release poll for a Nature Valley product - but, 
when I tried to access the nutrition and preparation panels they were 
"unavailable". I wrote a letter of complaint to the survey organisation. 
And when they more-or-less blew me off with pre-canned non-specific 
answers from some mail-bot I CCed my complaint to the maker of the 
product. Haven't heard back from them yet. But, I pretty well threw the 
survey folks under the bus. Mostly because I take this stuff fairly 
seriously and I cannot give a fair evaluation of how well I think I'd 
like a product without knowing what is in the darned thing and how to 
prepare it.

If it sticks with their previous products it will probably have too much 
sugar and salt in it for me to buy. But, I can't know that until and 
unless I can read the panel.

Oh, well.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheddar Cheese & Onion Pie
 Categories: Pies, Pastry, Cheese
      Yield: 6 servings
 
MMMMM---------------------------PASTRY--------------------------------
      3 c  Unbleached all-purpose
           -flour
    3/4 c  Cold unsalted butter; in
           -1/2" cubes
    1/2 ts Fine sea salt
      8 tb To 10 tb ice water

MMMMM----------------------FILLING & GLAZE---------------------------
      1 md Boiling potato (5 oz)
      2 c  Fine chopped onion
      2 tb Unsalted butter
      3 lg Eggs
    1/4 c  Heavy cream
      1 ts Fine chopped fresh thyme
           -=OR=-
    1/2 c  Fine chopped fresh parsley
    1/4 ts Fine sea salt
    1/4 ts Black pepper
      9 oz Good-quality white Cheddar;
           -coarse grated (2 1/2 cups)
 
  Special equipment: a pastry or bench scraper; a 9-inch tart pan or pie
  plate
  
  English farmhouse-style white Cheddars such as Montgomery, Keen's, and
  Fiscalini were delicious in this pie. We also liked Grafton Cheddar,
  from Vermont.
  
  Make dough:
  
  Blend together flour, butter, and salt in a bowl with your fingertips
  or a pastry blender (or pulse in a food processor) just until most of
  mixture resembles coarse meal with some small (roughly pea-size) 
  butter lumps.
  
  Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir
  with a fork (or pulse in processor) until incorporated.
  
  Squeeze a small handful: If it doesn't hold together, add more ice
  water, 1 tablespoon at a time, stirring (or pulsing) until
  incorporated, then test again. (Do not overwork mixture, or pastry
  will be tough.)
  
  Turn out mixture onto a work surface and divide into 6 portions. With
  heel of your hand, smear each portion once or twice in a forward
  motion to help distribute butter. Gather dough together with scraper
  and press into 2 balls, one slightly bigger than the other, then
  flatten into disks. Chill each disk, wrapped in plastic wrap, until
  firm, at least 1 hour.
  
  Make filling and glaze while dough chills:
  
  Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a
  steamer set over boiling water, covered, until just cooked through,
  about 3 minutes. Transfer to a plate to cool.
  
  Cook onion in butter in a 10-inch heavy skillet over moderately low
  heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to
  cool.
  
  Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl
  until combined well. Stir in potato, onion, and cheese.
  
  Whisk remaining egg in a small bowl and reserve for egg glaze.
  
  Assemble and bake pie:
  
  Put oven rack in middle position and put a large baking sheet on it,
  then preheat oven to 425°F.
  
  Roll out larger piece of dough into a 13-inch round on a lightly
  floured surface with a lightly floured rolling pin and fit into tart
  pan. Spoon filling evenly into pie shell and brush some of egg glaze
  on rim of shell.
  
  Roll out smaller piece of dough into a 12-inch round in same manner,
  then cover pie with it. Trim edges of pie, leaving a 1/2-inch
  overhang, then press edges together and crimp decoratively.
  
  Brush top of pie lightly with some of remaining egg glaze. Cut several
  steam vents in top crust with a small sharp knife.
  
  Bake pie on hot baking sheet until golden brown, 35 to 40 minutes.
  Cool on a rack at least 15 minutes. Serve warm or at room temperature.
  
  Cooks' note:
  
  Dough can be chilled up to 1 day.
  
  Makes 6 to 8 servings.
  
  Gourmet; December 2004: Adapted from Tarts with Tops On
  
  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!!!


... Food has replaced sex in my life, now I can't even get into my own pants.

LABOR UNIONS - The folks who brought you weekends!!!
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