Text 15791, 99 rader
Skriven 2008-10-29 23:54:02 av Michael Loo (1:18/200.0)
     Kommentar till en text av Dave Sacerdote
Ärende: 132 better
==================
 Area: 193
  Msg#: 2                                            Date: 29 Oct 08  06:04:28
  From: Michael Loo
    To: Dave Sacerdote
  Subj: better 132

 DS> No, the stuff was disgusting with webs.  I wasn't interested in
 DS> saving it.

Yeah, I've had that happen. When the webs aren't too bad,
sometimes I've been known to use the stuff anyhow.

 DS> I used whole wheat flour instead of white, because I've got a big
 DS> quantity of the stuff to get rid of.  I really hate whole wheat.

Why'd you get a big quantity of the stuff?

 DS> The bread is always leaden; make toast with it, and the toast
 DS> retains mosture and turns mushy; make biscuits with it, and they
 DS> turn out like hockey pucks.

And the stuff goes rancid pretty quickly.

 DS> Seriously, I know why most Asian people prefer white rice to brown.
 DS> The same reason why _I_ prefer white rice.  The same reason I prefer
 DS> white flour.  Bran SUCKS.  It turns everything it touches into
 DS> lumpen masses.  Feh.

As you might say, QFT.

 ML> Could be worse: you could be a 19-year-old trapped in a 68-year-old
 ML> body while being only 48 years old.
 DS> Sometimes it feels like I am.  Like first thing in the morning.

This stupid leg is beginning to get better finally. One good
night's sleep out of the last 500, and it started to heal.
I recommend this sleep stuff.

 DS> In the US, we're protected by the Constitution

We're protected by the Constitution to the degree that the
courts decide we are, and to the degree that the executive
and legislative branches pay attention to the courts.

MMMMM----- Recipe via Meal-Master (tm) v8.05

 Title: Butter Tarts with Sour Cream Pastry
 Categories: Desserts, Pies, Pastry
 Yield: 24 Servings

MMMMM---------------------SOUR CREAM PASTRY--------------------------
 1 c  Butter
  1 1/2 c  Flour
    1/2 c  Sour cream

MMMMM------------------------BUTTER TARTS-----------------------------
24    Tart shells formed from Sour
   -Cream Pastry OR 2 9" pie
   -crusts from pastry
 1 c  White sugar
 1 c  Seedless raisins
 2    Eggs
 1 t  Vanilla
    1/3 c  Butter
 4 T  Cream or half-and-half
    1/2 c  Broken walnuts

  FOR THE PASTRY:
    Blend butter and flour until the consistency of coarse oatmeal. Add
  sour cream and blend until pastry begins to cling together. Divide
  doough in two balls. Wrap in plastic wrap and refrigerate at least 4
  hours or overnight. Let dough stand for about 5 minutes to remove the
  chill and ease rolling; roll out on a lightly floured board or on a
  pastry cloth. Fit into tart pans or pie pans.

  FOR THE TARTS:
    Beat eggs. Combine with remaining ingredients except nuts, and biol
  at medium heat for 3 minutes. Add nuts. Fill unbaked tart shells and
  bake for 15 minutes at 375 degrees (F).

  From the cook: "These butter tarts always had rave reviews. It was
  handed to me by a next-door neighbor who grew up in Val D'Or, Quebec.
  She used to look for me when I was walking home from school when she
  freshly baked them. I loved these tarts. Unfortunately she passed
  away a few years ago, but her daughter left me her recipe. She said
  that her mother always enjoyed having me over after school for tarts
  and milk, and she wanted to leave something behind for me to always
  remember her by."

  From Alonzo Bartley, student in Mechanical Engineering, SUNY/Buffalo,
  in the 1998 Reporter recipe contest. Typed for you by Joan MacDiarmid.

MMMMM


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