Text 17602, 84 rader
Skriven 2008-12-10 07:00:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Beer Mugs
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> When I do pewter the mix is 92% tin, 3% antimony, 5% copper. Melts

 ML> I didn't know you did pewter. Could you make me, say, a beer
 ML> mug with my family crest on it?

I could, I suppose, make you a beer stein ... it's not my sort of thing because
beer mugs (etc) are made of sheet pewter, formed around a last and soldered
together. I have molds to cast lots of things ... but, not drinks vessels.

The crest would necessarily be engraved into the pewter. What would you use?
Crossed violin bow and chopsticks under an argent Boeing 777 on a field of rich
blue? (oooops, can't do colour either - firing enamel onto thin pewter would
cause the metal to slump and deform).

 ML> P.S. Making such a mug would be no easy task, because
 ML> I don't have a family crest.

They are available promptly, at a cost, form several places online.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Pumpkin With Cheese “fondueö
 Categories: Squash, Cheese, Desserts
      Yield: 10 servings
 
     15    Inch piece of baguette; in
           - 1/2" slices (7 oz total)
      7 lb Orange pumpkin
  1 1/2 c  Heavy cream
      1 c  Chicken or vegetable broth
    1/2 ts Grated nutmeg
  2 1/2 c  Coarse grated Gruyère
  2 1/2 c  Coarse grated Emmental
      1 tb Olive oil
 
  As the pumpkin roasts, its skin becomes gorgeously burnished,
  while inside, slices of baguette, Gruyère, and Emmental
  coalesce into a rich, velvety concoction that is utterly
  fabulous served with a scoop of tender pumpkin flesh.
  
  Preheat oven to 450°F with rack in lower third.
  
  Toast baguette slices in 1 layer on a baking sheet in oven
  until tops are crisp (bread will still be pale), about 7
  minutes. Transfer to a rack to cool.
  
  Remove top of pumpkin by cutting a circle (3 inches in dia)
  around stem with a small sharp knife. Scrape out seeds and
  any loose fibers from inside pumpkin with a spoon (including
  top of pumpkin; reserve seeds for another use if desired).
  
  Season inside of pumpkin with 1/2 tsp salt.
  
  Whisk together cream, broth, nutmeg, 1 tsp salt, and 1/2 ts
  pepper in a bowl. Mix together cheeses in another bowl.
  
  Put a layer of toasted bread in bottom of pumpkin, then cover
  with about 1 cup cheese and about 1/2 cup cream mixture.
  Continue layering bread, cheese, and cream mixture until
  pumpkin is filled to about 1/2 inch from top, using all of
  cream mixture. (You may have some bread and cheese left over.)
  
  Cover pumpkin with top and put in an oiled small roasting pan.
  Brush outside of pumpkin all over with olive oil. Bake until
  pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.
  
  Cooks’ note: Pumpkin can be filled 2 hours before baking and
  chilled.
  
  November 2008 | Gourmet
  
  Serves 8 (mains) or 12 (appetiser)
  
  Meal Master Format by Dave Drum - 08 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A plateau is a high form of flattery ...
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