Text 17059, 105 rader
Skriven 2008-11-29 10:40:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Comix Strips
====================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> OTOH, I have/had several LG pieces - 1 refrigerator and some gadgets -
 DD> and no problems. Apparently you are related to Joe Btzxspflk from
 DD> the Li'l Abner comix strip when it comes to your selection of
 DD> hard parts.

 DS> I just said that to Hap with regard to his dentist breaking a drill in
 DS> his tooth -- are we on a parallel thought path here?  Strange how
 DS> something from 20+ years ago pops into both our minds in the space of a
 DS> few days.   The same effect seems to happen in the comic strips
 DS> themselves from time to time.  I often see the same gag line appearing
 DS> in strips by different authors on the same day.

I am a comix addict. I get Doonsebury, Garfield and Shoe every morning on my
Yahoo page. Dilbert and Non Sequitur are emailed to me on a daily basis and at
Comic.com I get BC, L'il Abner (reprints), Alley Oop, Wizard of Id, Andy Capp
amd Pickles.

So Joe Btzxspflk, Hairless Joe, Lotsa Luck, the Schmoos, Marryin' Sam, Sennytor
Jack S. Phogbound, etc. are all pretty fresh in my mind.

Alley Oop just celebrated his 75th anniversay. Still going strong after all
those shaky premises - and the thinly disguised time mechanic protagonist
Elbert Wonmug ... aka Albert Einstein.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Cobbler
 Categories: Pies, Booze, Fruit
      Yield: 8 servings
 
    1/2 c  Golden raisins
    1/2 c  Calvados
  3 1/2 lb Gala apples
  1 1/2 tb Fresh lemon juice
      4 tb Unsalted butter
    3/4 c  Granulated sugar
  1 1/2 c  All-purpose flour
      2 ts Baking powder
    1/4 ts Salt; rounded
    3/4 c  + 1 tb heavy cream; divided
  1 1/2 tb Turbinado sugar; for
           Sprinkling
 
  Equipment: a well-seasoned 10-inch cast-iron skillet; a 2 1/4"
  round cookie cutter
  
  Accompaniment: heavy cream
  
  Like a classic tarte Tatin, this cobbler begins with apples
  being caramelized in a rich mix of butter and sugar, but
  we've upped the ante by adding apple brandy and raisins.
  Tender biscuit rounds take the place of traditional pastry
  to create a true home-style dessert. (And a drizzle of cream
  never hurts.)
  
  Simmer raisins and Calvados in a small saucepan over medium
  heat until liquid is reduced to 3 tablespoons, about 4 mins.
  Remove from heat and let macerate, covered, 30 minutes.
  
  Meanwhile, preheat oven to 425°F with rack in middle.
  
  While raisins macerate, peel and core apples, then cut into
  1-inch pieces. Toss with lemon juice.
  
  Melt butter in skillet and sprinkle granulated sugar evenly
  over it. Add apples along with raisins and Calvados (skillet
  will be full). Cook apples over medium-high heat, without
  stirring, until juices are deep golden and bubbling, 18 to
  23 minutes (don't worry if juices color unevenly). Transfer
  skillet to oven and bake, uncovered, 20 minutes.
  
  Make biscuit topping while apples bake: Stir together flour,
  baking powder, and salt, then add 3/4 cup cream and stir
  just until a dough forms. Gather dough into a ball and
  transfer to a lightly floured surface. Gently knead 6 times,
  then pat dough into an 8-inch round. Cut out as many rounds
  as possible with lightly floured cutter. Gather scraps and
  pat out, then cut out more rounds. (You will have about 12.)
  
  Assemble and bake cobbler: Arrange biscuits on apples about
  1/2 inch apart and brush tops with remaining tablespoon cream.
  Sprinkle with turbinado sugar and bake until biscuits are
  puffed and golden, about 15 minutes. Cool in skillet 20 mins
  before serving.
  
  Cooks' notes: Cobbler is best when freshly made but can be
  baked 3 hours ahead and reheated in a 350°F oven.
  
  Recipe By Ruth Cousineau
  
  February 2008 | Gourmet
  
  Serves 8
  
  Meal Master Format by Dave Drum - 26 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "...PROMOTE the general welfare..", not PAY for it!!!
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