Text 19326, 79 rader
Skriven 2009-01-08 23:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Happy New Years All
===============================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> I ws just a poor college student living in a 50$ a month trailer
 CS> Back in 1982, it was not that bad for my area.  Hehe real dumps were
 CS> 30$ a month.  This was an upscale dump.

That's cheap. In 1980 a dumpy apt in Ottawa was $175 and a decent
one $225.  I had a old, rundown "character" home at $250 plus util.
But when I moved to Yellowknife apts ran $600 (I paid $200, my
employer picked up the balance) and the oldest trailers were about
$20,000 to buy and the pad rent was $200.

Those rents together with the price of food that we often talk about
here help explain the wage differential.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Patricia Wells' Cheese And Bacon Potato Cake
Categories: French, Bacon, Cheese
  Servings: 4

      1 TB butter
     20 sl thinly sliced bacon, cut in
           half
  2 1/2 lb baking potatoes
  1 1/4 c  freshly grated imported
           Gruyere cheese
           Freshly ground black pepper
           to taste

Cheese. Bacon. Potato. Three of the most beautiful words in the
English language, all put to very good use by Patricia Wells in this
recipe for a cheese and bacon potato cake adapted from her fantastic
book Simply French: Patricia Wells Presents the Cuisine of Joel
Robuchon. Wells calls for clarified butter, but regular butter will
do just fine. Softly scrambled eggs are the perfect accompaniment
for this wonderful creation.

1. Preheat the oven to 425 degrees.

2. Butter the bottom and sides of the pan. Arrange the bacon slices,
spiral fashion, on the bottom and sides of the pan. Allow the bacon
to drape over the edge. Set aside.

3. Peel the potatoes, rinse under cold running water, and pat dry.
Slice into thin rounds using a mandolin or food processor, rinse
again, and dry thoroughly in a thick towel.

4. Arrange one third of the potato slices on top of the bacon, and
sprinkle with one third of the cheese. Repeat, creating two
additional layers of potatoes and cheese. Fold the overhanging bacon
onto the potatoes.

5. Bake, uncovered, until the potatoes offer no resistance when
pierced with a knife, 40 to 50 minutes.

6. Remove the pan from the oven and transfer it to a rack. Let it
rest, still covered, for 15 minutes, so that the potatoes will
unmold easily. Unmold the potatoes onto a warmed serving platter,
season generously with freshly ground black pepper, and serve,
cutting into wedges.

Posted by Ed Levine

From: Serious Eats
 
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Cheers

YK Jim


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