Text 6017, 70 rader
Skriven 2006-09-29 23:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: crop picking
====================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> How big were the kilns, Jim?  'Round here we have 100-foot-long
 DS> straight-walled barns ("tobacco sheds") where the leaf is cured.
 
We had large sheds too but a "kiln" was also a measure of volume as well
as a building. Memory is vague but a kiln on a small holding might have
been 16'X16' or 24'X24'. We counted tobacco in sticks (the amount of
leaves tied onto a single stick for hanging), ricks (a layer of sticks
in the bottom of a wagon, wagons and kilns. A 100 foot long shed might
be considered a 4 or 5 kiln shed. There would be a crew of 10 on each
wagon and another crew of four more at the sheds.

 DS> Real berries don't travel well.

Gerald and Bill grew one variety for IGA, the huge, hard, conical ones
with white cores you see in stores everywhere that might originate in
California or even Chile, a second smaller, rounder, sweet and red to the
heart berry for the pick your own crowd and local sales and a single row
of some even smaller, even sweeter, Heirloom variety for his own table
that was as intense tasting as a wild berry. I can't remember their
names though after all those years.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Cherry Berries On A Cloud
Categories: Desserts
  Servings: 16

      6    egg whites
    1/2 t  cream of tarter
    1/4 t  salt
  1 3/4 c  sugar
           FILLING:
      2 pk (3 oz each) Cream Cheese,
           softened
      1 c  sugar
      1 t  vanilla extract
      1 c  whipping cream, whipped
      2 c  miniature marshmallows
           TOPPING:
      1 cn (21 oz) cherry pie filling
      2 c  sliced fresh strawberries
      1 t  lemon juice

In a mixing bowl, beat egg whites, cream of tartar and salt until foamy.
Gradually add the sugar, beating on high until stiff peaks form (do not
under-beat).  Spread evenly in a greased 13 x 9 x 2 baking pan.  Bake at
275  for 1 hour, turn, off oven (do not open door).  Let cool in oven
over night or at least 12 hrs. Beat cream cheese, sugar and vanilla
until smooth; gently fold in cream and marshmallows. Spread over
meringue. Chill for 4 hrs. Cut into 16 pieces. Combine topping
ingredients; spoon 1/4 cup over each serving.


  From: Heirloom Grower To: Gastronomique
 
MMMMM-------------------------------------------------



Cheers

Jim, in Yellowknife, who wants real berries not...

 
... Freeze-dried, strawberry-like lumps.
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