Text 14686, 86 rader
Skriven 2008-10-05 07:39:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Eagles
==================
-=> Dale Shipp wrote to Dave Drum <=-

 JK> hehe.. Yes, it's that way around here when SS checks come out :)

 DS> In Florida they called it the day that the Eagle flys:-}}

 DD> Not just in Florida. But, also not lately as the saying has fallen by
 DD> the wayside. Now it's just "check day".

 DS> Perhaps the change is because it is no longer a check, but a direct
 DS> deposit?

I suspect it has more to do with the eagle not being a direct part of printed
(paper) money any longer. Direct deposit only comes into play for those with
bank accounts ... on the day (1st of the month) that DHS payments (welfare
cheques) are distributed the lines at the currency exchanges down in the 'hood
are blocks long.

They have (the gummint) done away with food stamps as such. Now food stamp
recipients (in Illinois, anyway) get a debit-style card that they swipe at the
check-out. This makes selling food stamps for wine or beer money more
difficult, as well as doing away with change (under a dollar) in money from
food stamps - not a huge deal. But, some bureaucrap probably saw it as a
potential abuse of the system ... just because he wanted to flex is apparatchik
muscles.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corn Ice Cream
 Categories: Five, I scream, Vegetables
      Yield: 2 servings
 
      1 qt Whole milk
      1 c  Heavy cream
    1/2 c  Sugar
      5 lg Egg yolks
      3    Ears corn; kernels cut from
           - cobs and cobs chopped
           - (1" pieces)
 
  Equipment: an ice cream maker
  
  “I think M. F. K. Fisher said the best way to eat fresh corn
  is to pick it yourself, run from the field as fast as you
  can, peel it, and throw it into a pot of already boiling
  water,ö says Dan Barber. “That’s good advice, although corn
  ice cream is a pretty delicious alternative.ö
  
  Cook corn kernels with cobs, milk, cream, and sugar in a lg
  heavy saucepan over low heat, stirring occasionally, until
  sugar has dissolved. Simmer, uncovered, 1 hour.
  
  Discard corn cobs. Purée corn mixture in batches in a blender
  until smooth (use caution when blending hot liquids).
  
  Lightly beat yolks in a large bowl. Slowly add hot corn mix
  whisking. Return mixture to saucepan and cook over low heat,
  stirring constantly with a wooden spoon, until custard is
  slightly thickened and registers 170ºF on an instant-read
  thermometer (do not let boil).
  
  Immediately strain through a fine-mesh sieve into a metal
  bowl, pressing on and then discarding solids. Chill custard
  at least 6 hours.
  
  Freeze custard in ice cream maker, in batches if necessary.
  Transfer to airtight containers and put in freezer to firm
  up, at least 3 hours.
  
  Cooks’ note: Ice cream keeps 1 week.
  
  RECIPE BY DAN BARBER
  
  August 2008 | Gourmet
  
  Makes about 2 qt
  
  Meal Master Format by Dave Drum - 18 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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