Text 13913, 114 rader
Skriven 2008-09-18 00:43:14 av Michael Loo (1:18/200.0)
  Kommentar till text 13846 av Nancy Backus (1:3634/12.0)
Ärende: serendip 932
====================
 NB> The equation needs a large dose of propinquity and serendipity far too
 NB> often.  The Rochester area actually has had a good number of success
 NB> stories from ex-Kodak and ex-Xerox employees making a go of their
 NB> visions but I suspect there are probably even more that one doesn't
 NB> hear of that didn't make good

I imagine that's true. Maybe one of our Chamber of Commerce
types can come up with figures on what percentage of startups
fail. Problem is that if you have too many in the same
area, that'll saturate the market too, I think even if
they're not all the same kind of store. Why? Because the
early clientele, the ones from whom word of mouth starts,
is going to be shot full of friends and relations and
church buds and such, whose resources are going to be
competed for by too many new folks doing the startup thing
at the same time (as buyouts and early retirement offers
tend to happen in bunches).

  There have been a LOT of ex-ers,
 NB> and not a lot of places for them to get jobs...

It would have been better for some of them to just pull
up stakes and go to Florida, sad as that seems.

 NB> stopped in, she seemed to have a fairly good range of goods.  She was
 NB> in a little plaza, which included a branch of a bank (where I made
 NB> monthly payments in person, generally on the date due -- long story)

I actually made my gigantic Visa payment at a branch of a bank
right on the due date last month. I'd been carrying the check
around for a week waiting for a payment of my own to clear, and
it cleared on the 10th, and on the 11th I didn't find a branch
of this particular major predatory bank which took over the
moderately predatory bank that had taken over the little bank
that had issued my card. I finally found one on the afternoon
of the 12th, the due date, in the lobby of the airport I happened
to be in. I was looking at almost $100 in interest and late
fees (I told you it was a predatory bank) if I'd missed the date.

 NB> decent mostly-take-out Chinese restaurant I often encouraged, and a few
 NB> other stores.  I think perhaps the area had enough liquor stores for
 NB> the local clientele, and advertising and tastings weren't blatant
 NB> enough to get additional patrons in... or something like that...

Good for you for encouraging local establishments. Sounds as
if the poor soul didn't do the appropriate market research
before starting the enterprise.

Swiss Wine Tart
cat: fxcuisine, dessert
yield: 1
h - 300 g short dough made with
250 g white flour
1 Tb baking powder
125 g butter
30 g sugar
1 Tb milk (opt)
1 egg yolk
1 pn salt
h - For the filling
1 Tb flour
80 g sugar
200 ml white wine
A few scrapings of fresh unsalted butter
1 pn cinammon
1 Tb cream if you have it

Have your butter ready at room temperature. Do NOT melt it
as this changes its physical structure for good. We are not
making ghee but short dough, a very delicate concoction.

Work your butter into a creamy texture with a paddle. Work
in the sugar. Add milk and an egg yolk.

Work everything into a silky cream with the paddle, or your
fingers if you don't mind having your hand greased.

Add the flour mixed with the salt and a pinch of baking powder.

Work the flour into the butter-egg cream until you get a
gritty or sandy texture. Do not work it until smooth as
this would make for a hard dough. Crumbly is what we want.

Assemble into a ball, then wrap in foil and leave in a cool
but not too cold place. If you put this in the fridge, the
dough will harden up and you won't be able to stretch it.
And if you place it out in the sun it will just melt
miserably. You have been warned.

Work it slowly with a rolling pin, patching the dough up
when it breaks.

Take a square piece of baking paper and fold it in 8,
then cut it into a circle the size of your pie pan. Use
this as a guide to stretch the dough.

Transfer the dough to the pan - with the paper beneath
it - and patch up the sides until every angle is covered.

Cover the inside of the pie with sugar, then pour in the
wine. Add a pinch of cinammon and mix well.

Bake for 20 min at 240C (450F). Remove and add a few
butter shavings, then mix in the flour and stir with a
whisk until you get a smooth mixture. Bake 10 min more
or until cooked through. Remove to a cooling grate,
take the paper off, slice and serve.

fxcuisine.com

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