Text 7244, 88 rader
Skriven 2006-11-03 21:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GERALD MILLER
Ärende: expertise 516
=====================
 -=> Quoting Gerald Miller to Jim Weller <=-

 GM> Well, I am not surprised that the politicians have turned the Gun
 GM> Registry into a complete boon doggle...  Would you expect anything
 GM> less? 

To run up a program from $10 million to $2 billion and rising shocks
even a cynic like me in the magnitude of their incompetence. The
main computer alone jumped from $1M to $750M and it still doesn't work
properly.

Unlike many of my rural and northern neighbours, I had no quarrel with
the concept in the beginning. But the program's costs ballooned and
it's effectiveness in preventing crime is negligible. I am no
conservative by any means, and certainly not a Harper one, but killing
the program is one of the very few things Harper has done that I agree
with. It's totally and fatally flawed.

We're seriously bending the echo rules here so I am going to stop and
say no more on the subject.

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

     Title: Cornish Caudle Chicken Pie
Categories: British, Chicken, Pie
  Servings: 4

     15 g  Butter (1/2 oz)
      1 ts Vegetable oil
      1 md Onion, finely chopped
      4    Boneless chicken drumsticks
    or thighs
      2 TB Fresh parsley, chopped
      4    Spring onions, trimmed &
    chopped
    150 ml Milk (1/4 pint)
    225 g  Puff pastry
    150 ml Soured cream (1/4 pint)
      2    Eggs, beaten

The caudle in this rich and tasty pie is the mixture of egg and cream
that is poured into the filling towards the end of the cooking time.

Remove skin from chicken if present.

Pre-heat oven to 180 C / 350 F / Gas 4. Heat the butter and oil in a
frying pan, add the onion, cover and cook over a low heat, until
softened but not browned. Transfer to a 1.1 litre (2 pint) pie dish.

Add the chicken and cook until evenly browned. Arrange on top of the
onion in a single layer. Stir the parsley, spring onions and milk into
the pan and bring gently to the boil. Simmer for 2-3 minutes, then pour
over the chicken. Cover with foil. Bake for 30 minutes, until the
chicken is tender. Remove from the oven and leave to cool.

Meanwhile, roll out the pastry on a lightly floured surface until 2.5 cm
(1 inch) larger all round than the pie dish. Leave the pastry to relax
while filling is cooling. Cut off a strip from all round the edge of the
pastry. Place the strip on the rim of the pie dish, moisten with a
little water, then place the pastry lid on top. Crimp the edges, make a
small hole in the top. Pre-heat oven to 220 C / 425 F / Gas 7.

Beat the soured cream and eggs together, then brush the top of the pie
with a little of the mixture. Bake for 15-20 minutes, until a light
golden brown. Reduce the temperature to 180 C / 350 F / Gas 4. Pour in
the soured cream mixture into the pie through the hole. Shake the dish
to distribute the cream mixture. return the pie to the oven for 15
minutes. Remove from the oven and allow to stand in a warm place for
5-10 minutes before serving or leave to cool completely and serve cold.

From: The British Food Trust

MMMMM-------------------------------------------------




Cheers

Jim, in Yellowknife




... Meat pies warm and comfort us in a cold, harsh world.
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