Text 17246, 96 rader
Skriven 2008-12-03 10:34:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Pewter
==================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> Have you thought of getting a job in some "old village"?  It is common
 DS> to have some craftsmen doing smithy, pewter, etc. at them.  Might even
 DS> be a fun job.

I have done in past. Working as a contractor (in costume) for the Illinois
Department of conservation at New Salem State Park at the second Berry-Lincoln
store. Sadly, Governor Gobloabitch has cut funding for nearly all such activity
in an effort to show the legislature who is the stud duck of the state.

http://tinyurl.com/Berry-Lincoln2 (exterior)
http://tinyurl.com/newerpic (later (colour) picture - exterior)

And the ever popular best deal

http://tinyurl.com/complete-views (both B-L Stores w/interiors, details and
re-enactors (I was one - but, not in this collection)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Cream Pie
 Categories: Pies, Desserts, Pastry, Chocolate
      Yield: 6 servings
 
MMMMM------------------------CRUST-----------------------------
  1 1/3 c  Chocolate wafer crumbs
      5 tb Unsalted butter; melted
    1/4    Cup sugar

MMMMM-----------------------FILLING----------------------------
    2/3    Cup sugar
    1/4    Cup cornstarch
    1/2    Teaspoon salt
           4 large egg yolks
           3 cups whole milk
      5 oz Fine-quality bittersweet
           - chocolate (not unsweetened);
           - melted
      2 oz Unsweetened chocolate;
           - melted
      2 tb Unsalted butter;
           - softened
      1 ts Vanilla

MMMMM-----------------------TOPPING----------------------------
   3/4 c  Chilled heavy cream
     1 tb Sugar
  
  This beautiful pie is great for entertaining, since the rich,
  creamy filling will be a surefire hit with anyone who likes
  chocolate pudding.
  
  Make crust: Put oven rack in middle position and preheat oven
  to 350°F.
  
  Stir together crumbs, butter, and sugar and press on bottom
  and up side of a 9-inch pie plate (1-quart capacity). Bake
  until crisp, about 15 minutes, and cool on a rack.
  
  Make filling: Whisk together sugar, cornstarch, salt, and
  yolks in a 3-quart heavy saucepan until combined well, then
  add milk in a stream, whisking. Bring to a boil over moderate
  heat, whisking, then reduce heat and simmer, whisking, 1 min
  (filling will be thick).
  
  Force filling through a fine-mesh sieve into a bowl, then
  whisk in chocolates, butter, and vanilla. Cover surface of
  filling with a buttered round of wax paper and cool completely,
  about 2 hours.
  
  Spoon filling into crust and chill pie, loosely covered, at
  least 6 hours.
  
  Make topping: Just before serving, beat cream with sugar in
  a bowl using an electric mixer until it just holds stiff
  peaks, then spoon on top of pie.
  
  Cooks’ note: Pie (without topping) can be chilled up to 1
  day.
  
  Recipe By Kemp M. Minifie
  
  February 2004
  
  Serves 8 to 10
  
  Meal Master Format by Dave Drum - 19 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
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