Text 19349, 92 rader
Skriven 2009-01-09 07:14:00 av Dave Drum (1:124/311)
     Kommentar till en text av JANIS KRACHT
Ärende: Clipping their wings
============================
-=> Janis Kracht wrote to Dave Drum <=-

 JK> hehe.. one site showed you how to trim feathers to keep them from
 JK> flying.. another thing I never considered ..

Chookens can't fly far - or fast. But, can manage to get enough altitude to
clear a fence and put themselves where predators can get them. Of course they
are too blue stupid to figure out how to get back in with their flock mates.

So, they get their wings clipped.

 > Title: Biscotti Quadrati Al Miele E Alle Noci (Honey Nut Squares

 JK> I'm definitely gonna get fatter hanging out in here LOL

Well, you impressed me at the picnic as being skinny enough that you'd likely
have to run around in a shower to get wet.  Bv)=  Take, eat, enjoy!!!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blue Cheese Gougères
 Categories: Cheese, Wine, Breads, Appetisers
      Yield: 24 Servings
 
    1/4 c  Dry white wine
    1/4 c  Water
    1/4 c  Unsalted butter; cubed
    3/4 ts Freshly ground pepper
    1/4 ts Salt
    2/3 c  All purpose flour
      3 lg Eggs; room temp
    1/3 c  Finely crumbled Danish blue
           - cheese
 
  Danish blue cheese, which is more economical than Roquefort,
  adds a rich tang to these cheese puffs.
  
  Preheat oven to 375°F. Line large rimmed baking sheet with
  parchment. Combine first 5 ingredients in heavy medium sauce
  pan. Bring to boil over medium heat, stirring until butter
  is melted. Stir in flour; reduce heat to medium-low. Stir
  vigorously until mixture forms large dough clumps and film
  forms on bottom of saucepan, about 1 minute. Remove from
  heat; cool 5 minutes.
  
  Meanwhile, whisk eggs in medium bowl. Transfer 1 tablespoon
  beaten egg to small bowl and reserve. Add 1/3 of remaining
  beaten eggs to dough in saucepan; whisk until well incorporated.
  Add remaining eggs in 2 additions, stirring until eggs are
  completely absorbed after each addition (dough will be sticky).
  Mix in blue cheese.
  
  Drop dough by teaspoonfuls onto baking sheet, forming about
  24 walnut-size mounds and spacing about 1 inch apart. Using
  pastry brush, brush each mound with reserved egg, flattening
  any pointed tops.
  
  Bake gougères until puffed, golden brown, and dry, about 30
  minutes.
  
  Do AHEAD: Can be made up to 1 week ahead. Cool completely.
  Place in airtight containers and store in freezer. Rewarm
  on baking sheet in 350°F oven until heated through, about 5
  minutes. Serve warm.
  
  Test-Kitchen Tips: To make it easier to drop the sticky
  gougère dough onto thebaking sheet, lightly spray the spoon
  with nonstick vegetable oil spray. To be sure that the
  gougères are fully baked, pierce the top of one with a small
  sharp knife. The inside should be hollow and dry. Don’t under
  bake the gougères, as they may collapse.
  
  What to drink: A fancy party isn't complete without sparkling
  wine. With the appetizers, try the Cristalino Brut Rosé Cava
  ($9) from Spain. The pink bubbly is crisp and dry with lovely
  berry flavors. Plus, it’s an incredible deal.
  
  by Rick Rodgers
  
  Bon Appétit | January 2009
  
  Yield: Makes about 24
  
  MM Format by Dave Drum - 22 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "As I keep on saying, we have hardly any technique in this course."
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