Text 17647, 119 rader
Skriven 2008-12-11 08:40:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: PCB Pork
================
-=> Glen Jamieson wrote to Dave Sacerdote <=-

 GJ> Just be careful not to eat any of that Irish pork which has been
 GJ> exported to over 20 countries, with a PCB content over 200 times the
 GJ> legal limit.

Beg to differ ....

"With the intense media coverage in Ireland, Irish consumers, while unhappy and
angry, now understand it is illegal to have these chemicals in food but, at the
current concentrations, they pose absolutely no risk to their health. However,
many are very angry that so much good food is being destroyed and money, that
could be spent in the health and education sectors, is very likely to be
diverted to prop up the agri-food sector.

Some people don't understand why the Government took the draconian option to
recall all pork products. Other Irish consumers are questioning the morality of
wasting all this food when one-third of the world is starving. In other
jurisdictions, because this is not a major national issue for them, the same
media coverage has not been devoted to explaining what these findings mean in
terms of human health - and, as a result, confidence in Irish product has
suffered major damage. Hopefully the EFSA opinion will ally the fears of
anxious and confused consumers throughout the member states and in countries
outside the EU who received Irish product."

http://tinyurl.com/pcb-pork

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramelized-Apple And Pecan Pie
 Categories: Pies, Desserts, Fruit, Nuts, Pastry
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
      2 c  All purpose flour
      1 tb Sugar
    3/4 ts Salt
     10 tb Chilled unsalted butter; in
           - 1/2" cubes
      5 tb (about) chilled orange
           - juice; divided
      1 lg Egg white; beaten to blend

MMMMM---------------------------APPLES--------------------------------
  1 1/2 c  (packed) golden brown sugar
    3/4 c  Unsalted butter; diced
      3    Albemarle Pippin or Fuji
           - apples; peeled, quartered,
           - cored

MMMMM--------------------------FILLING-------------------------------
    3/4 c  Sugar
      2 tb All purpose flour
    1/2 ts Salt
      4 lg Eggs
    1/4 c  Light corn syrup
      2 ts Vanilla extract
  1 1/2 c  Coarse chopped pecans;
           - toasted
 
  This dessert is a pecan pie-apple pie hybrid.
  
  For crust: Blend flour, sugar, and salt in processor 5 sec.
  Add butter. Using on/off turns, blend until butter is reduced
  to small pea-size pieces. Add 4 tablespoons orange juice.
  Blend, using on/off turns, until moist clumps form, adding
  more juice by teaspoonfuls if dough is dry. Gather dough in
  ball; flatten into disk. Wrap in plastic and chill at least
  1 hour.
  
  DO AHEAD:  Can be made 1 day ahead. Keep chilled.
  
  Roll out dough on floured surface to 14-inch round. Transfer
  to 10" glass pie dish. Cut off all but 1/2" dough overhang.
  Fold dough edge under and crimp decoratively, forming high-
  standing rim. Freeze 10 minutes.
  
  DO AHEAD: Can be made 1 day ahead.Cover and refrigerate crust.
  
  Brush inside of crust with enough beaten egg white to coat.
  
  For apples: Preheat oven to 350°F. Whisk brown sugar and
  butter in large ovenproof skillet over medium heat until
  butter melts, sugar dissolves, and mixture comes to boil.
  Boil 1 minute, whisking constantly. Remove from heat. Arrange
  apples, rounded side down, in syrup. Bake 15 minutes; turn
  over. Bake until just tender, about 20 min longer. Transfer
  apples to paper towels to cool slightly. Whisk syrup in
  skillet until smooth. Cool slightly and reserve. Maintain
  oven temperature.
  
  For filling: Mix sugar, flour, and salt in small bowl. Place
  eggs in medium bowl. Gradually whisk in reserved syrup from
  apples. Add corn syrup, vanilla, and sugar mix; whisk until
  smooth. Stir in pecans. Pour filling into crust. Arrange
  apples, rounded side up, atop filling.
  
  Bake pie until filling is set in center, covering edges with
  foil if browning too quickly, about 1 hour 20 minutes. Transfer
  to rack and cool completely.
  
  DO AHEAD: Can be made 1 day ahead. Cover loosely with foil and
  let stand at room temperature.
  
  by Nancy Oakes and Pamela Mazzola
  
  Bon Appétit | November 2008
  
  Yield: Makes 10 servings
  
  Meal Master Format by Dave Drum - 20 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "At fifty, everyone has the face he deserves." -- Orwell
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)