Text 19084, 112 rader
Skriven 2009-01-04 07:49:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Betting
===================
-=> Dale Shipp wrote to Michael Loo <=-

 ML> My friend Bill's boyfriend is addicted to scratch tickets, so he
 DS> <<SNIP>>
 ML> hideous and pathetic and poignant, and I think that the state
 ML> government officials should be lined up and shot. Not only is
 ML> this a tax on the stupid, it's a task on the desperate. I guess

 DS> I agree -- and nevertheless, Maryland just passed a lottery law.  The
 DS> TV ads were touting how much good it would do for the schools (e.g.
 DS> $600 million) but neglected to say that to provide that amount of
 DS> money, the people would have to spend more than twice that amount
 DS> (actually I think it is about four times that amount -- half goes back
 DS> to the bettors, 1/4 goes to the company that manages it and only 1/4 or
 DS> less goes to the state revenues).  GRRR.

Much the same arguments used when the Lottery Camel got its nose under the tent
in Illinois. And the $$$ does go to the education fund. What they don't tell
you is that the state legislators use the logic that since they have all this
lovely lottery loot in the fund they can spend the tax dollars they should have
appropriated - elsewhere. So, instead of enhancing education what they have
done is provided an alternate source of funding.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Winter Vegetable Baklava
 Categories: Pastry, Desserts, Vegetables, Nuts
      Yield: 6 Servings
 
    1/2 c  Walnuts (2 oz); toasted
    1/4 c  Fine dry plain bread crumbs
      1 lb Yukon Gold potatoes
      2 md Fennel bulbs; trimmed,
           - reserving fronds, bulbs
           - halved, sliced 1/4" thick
    3/4 lb Parsnips; sliced diagonally
           - 1/3" thick
    1/2 lb Carrots; sliced diagonally
           - 1/3" thick
      1 lg Onion; halved, sliced
    3/4 c  Olive oil; divided
    2/3 c  Water
    1/3 c  Chopped dill
      8    (17" X 12") phyllo sheets;
           - thawed
 
  Equipment: a shallow 3-quart oval or rectangular baking dish
  
  Traditionally, baklava is a Middle Eastern dessert, but we
  fell head over heels for this savory rendition. Roasting
  coaxes out the earthy magic in hearty root vegetables and
  fennel, which are then tossed with fresh dill and baked in
  walnut-layered phyllo until it's golden brown.
  
  Preheat oven to 425°F with racks in upper and lower thirds.
  
  Pulse walnuts with bread crumbs in a food processor until
  nuts are finely chopped (not ground).
  
  Peel potatoes and slice 1/4 inch thick. Divide all vegetables
  between 2 large 4-sided sheet pans and toss each pan of
  vegetables with 3 tablespoons oil, 1/2 teaspoon salt, and
  1/2 teaspoon pepper.
  
  Roast vegetables, stirring and switching position of pans
  halfway through, until softened and golden brown in spots,
  35 to 40 minutes. Leave oven on with 1 rack in middle.
  
  Add 1/3 cup water to each pan of vegetables and stir and
  scrape up brown bits from bottom. Chop 1/4 cup fennel
  fronds. Combine all vegetables in 1 pan and toss with
  fennel fronds and dill.
  
  Brush baking dish with some of remaining olive oil. Cover
  stack of phyllo sheets with plastic wrap and a damp kitchen
  towel. Keeping remaining phyllo covered and working quickly,
  place 1 sheet on a work surface, then gently brush with some
  oil and sprinkle with 2 rounded tablespoon walnut mixture.
  Place another phyllo sheet on top and repeat brushing and
  sprinkling. Top with a third sheet and brush with oil.
  
  Drape phyllo stack into one half of baking dish, gently
  pressing it into bottom and up side and leaving an overhang.
  Make another stack with 3 more phyllo sheets, more oil, and
  remaining walnut mixture. Drape into other half of dish
  (phyllo will overlap in center of dish).
  
  Spoon vegetables into phyllo shell. Fold overhang toward
  center over filling (it will not cover vegetables) and
  brush edge with oil. Brush remaining 2 sheets of phyllo
  with remaining oil, tear in half, crumple, and arrange on
  top of filling.
  
  Bake in middle of oven until phyllo is deep golden brown, 20
  to 25 minutes. Cool 5 minutes before serving.
  
  by Melissa Roberts
  
  Gourmet | December 2008
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 04 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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