Text 17980, 90 rader
Skriven 2008-12-17 06:45:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Walker vs Wheeler
=========================
-=> Glen Jamieson wrote to Bill Swisher <=-

 BS> 4 years in the All-Nav, ages 18-22, I had owned nothing.  In my middle
 BS> 20's I lived in Denver and rode a motorcycle as my primary form of
 BS> transportation for several years, i.e. daily.  I had a car but it

 GJ> OK, silly me to forget the young-single-male-motorbike-riding era, as I
 GJ> have owned a motorbike of one sort or another for the last 60 years.
 GJ> And of course while in the modern military you would get transport
 GJ> provided. (Not like the Romans, who had to march the length and breadth
 GJ> of Europe, carrying weapons and a heavy pack.)

Well, y'see, as time marched on (no pun intended - really), people found that
it was better for their world dommination prospects if the troops could arrive
in the face of the face of the well rested and waiting for them enemy with
enough energy left to kick arse and take names. So transport came into play as
soon as it was practicable.

The Roman roads were a good start on that - as it is less tiring to march along
a smooth path than to clamber along over rough terrain.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Very Spicy Caramel Pears
 Categories: Desserts, Booze, Dairy, I scream
      Yield: 4 servings
 
     15    Whole cloves
      2    Star anise
      2    Cinnamon sticks
    1/2 ts Black peppercorns
      4    Bosc, Comice or Butter
           - pears
      4 tb Butter
    1/2 c  Brown sugar
    1/4 c  Cognac, brandy or rum
    1/4 c  Heavy cream
           Vanilla ice cream
 
  From "Room for Dessert," by David Lebovitz. Use a baking
  dish that will hold the pears in a single layer. That way
  they all will get thoroughly infused with the spice flavors.
  
  Preheat the oven to 400 degrees.
  
  Coarsely crush the spices with a mortar and pestle, or
  break them up in a plastic bag by smashing them with a
  rolling pin or hammer.
  
  Peel and quarter the pears, and core them, slicing away
  the fibrous parts in the center. Cut the butter into small
  pieces and put in a baking dish with the brown sugar. Put
  the baking dish in the oven for a few minutes to melt the
  butter. Arrange the pears in the baking dish, add the spices
  and liquor, and toss everything together so the pears are
  evenly coated.
  
  Cover the baking dish with foil and bake 30 to 45 minutes,
  until the pears are baked through. (The baking time will
  vary depending on the pears you use. Firm Bosc pears will
  take 45 minutes, but softer Comice and Butter pears will
  take about 30 minutes.) Remove the dish from the oven two
  or three times during baking and stir the pears so they
  will be flavored on all sides.
  
  The pears are ready when they can be easily pierced with
  the tip of a paring knife. Remove them from the oven and
  lift them out of the baking dish with a slotted spoon.
  Scrape the juices and spices from the baking dish into
  a heavy saute pan.
  
  Add the heavy cream to the pear juices and spices on the
  stove and cook over medium heat until the mixture turns a
  deep color, thickens and caramelizes. Strain the finished
  caramel over the pears and serve with scoops of vanilla
  ice cream.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 18 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I'm from New Jersey. No kidding? Which Exit???
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