Text 6398, 94 rader
Skriven 2006-10-11 01:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: ETC. 393
================
 BM> It was said, at the time, that the lake inversions occur regularly,
 BM> about twice a year, I think it was, but that particular one was a lulu.

When, on my second trip to Arkansas, I encountered the
phenomenon, I wondered why anyone bothered to live there.

 > one cannot smell the wretchedness of the water just
 > a few feet away.
 BM> Probably, fortunately, the wind blows toward the lake during business
 BM> hours, or some other meteorological reason.

I wonder. You can take the remainder of your hushpuppies and
feed it to the carp and catfish that lurk around the restaurant
(you go aboard by a gangplank), and even at that proximity the
smell isn't bad at all.

=
 BM> And what about the microbes in wine?

I used to get queasy about the idea of feet in wine,
but that soon passed when I realized that a 10%
alcohol solution will destroy any lurking athlete's
foot fungi. Anyhow, some food and wine experts,
including the estimable Ian Hoare, who was our doyen
in that department here for a number of years, will
maintain that in fact the pairing of wine and cheese
is much overrated.

----- Now You're Cooking! v5.62 [Meal-Master Export Format]

      Title: Looho Pecan Pie
 Categories: american, desserts, nuts, pies
      Yield: 8 servings

-------------------------------EUROPEAN UNITS-------------------------------
    250 g  flour
    1/2 ts salt
    100 g  butter
     60 g  shortening
      1    egg yolk
      1 ts sugar
      1    ice water; as needed
--------------------------------PECAN FILLING-------------------------------
      3    eggs; beaten
      1 pn salt
    1/2 ts vanilla extract
    120 g  light brown sugar
    180 g  pecans
    300 g  maple syrup canada #1 light
     50 g  butter; or more
-------------------------------AMERICAN UNITS-------------------------------
  1 3/4 c  flour
    1/2 ts salt
      1    stick butter
      4 tb shortening
      1    egg yolk
      1 ts sugar
      1    ice water; as needed
------------------------PECAN FILLING (US MEASURES)-------------------------
      3    eggs; beaten
      1 pn salt
    1/2 ts vanilla extract
    2/3 c  light brown sugar
      1 c  maple syrup grade a lt amber
  1 1/2 c  pecans
      3 tb butter

  Preheat the oven to 375 degrees F.
  Processor method
  Put flour, salt, sugar and cold fats in the bowl of the processor.
  Process until reduced to fine breadcrumb consistency. Add egg yolk
  and ice water, stop processing as soon as the pastry form a ball.

  Manual method.
  In a bowl, using a pastry blender, combine the flour, sugar, salt,
  butter and vegetable shortening until crumbly. Add egg and cold
  water and mix to form a ball.

  Roll out and place into a 9-inch pie plate. Trim off excess.
  Set aside.

  In another bowl, combine the beaten eggs, salt, vanilla extract, brown
  sugar, pecans, syrup, and melted butter. Pour into unbaked pie crust.

  Bake in preheated oven for 40 to 50 minutes. Allow to cool and
  refrigerate.

  Recipe M Loo & I Hoare 3 January 96 Forges France

-----

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