Text 19549, 130 rader
Skriven 2009-01-12 06:42:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Trust
=============
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DS> Despite what DD said about them not being able to fly far or fast,
 DS> they can certainly fly faster than you can run or grab them, and
 DS> far enough to stay out of your reach. [g]

 DD> Dat's true. It is also why I used to use a long coat hanger
 DD> straightened out with a hook bent into the end when I went out
 DD> to catch Sunday dinner. Saved a lot of huffing and puffing and
 DD> red faces.

 DS> I just raised mine with lots of handling and stroking, like pets.
 DS> They'd come right up to me so I could betray their innocent trust. [g]

I never made pets of the chickens. It would be like making a pet of a pound of
sausage. Food does not make good pets. 

Raised a pair of shoats to young adultery once. Named them Jiggs and Maggie
(fans of old tyme comix will get the reference) and my Grandmother said when my
Dad and I were getting things ready to butcher them and render the lard, etc.
"But, they have names. You can't slaughter them!"

I told her that we'd name the next pair "Sausage" and "Ham" if it would make
her feel better about it.   Bv)=

 DS> A good dog helps, too.  Zim will steer the chickens into a corner
 DS> and then hold them with his chin until I can catch up and pick up
 DS> the bird.  He always did that naturally.  I bet I'll have to train
 DS> my next dog to do it.

Never did well with dogs around livestock. Once (when I was 9) had to take a
pet into the woods and do him in with a bullet to the head. For killing
chickens, chasing sheep and (we think) eating eggs. And I had to do it -
because he was my dog and I had promised to watch him and watch over him.
Taught me a big lesson about responsibility and pets.

It also let me sympathise with a song which came out sometime later about a
"dirty old egg sucking dawg."

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hazelnut And Olive Rugelach
 Categories: Nuts, Appetisers, Cheese
      Yield: 32 Servings
 
    1/3 c  Hazelnuts
      1 c  All-purpose flour +
           - additional for dusting
    3/4 ts Dried thyme
    1/2 ts Coarse ground black pepper
    1/4 ts Salt
    1/2 c  Unsalted butter; softened
      4 oz Cream cheese; softened
    1/3 c  Brine-cured green olives;
           - patted dry, pitted, very
           - fine chopped
 
  Special equipment: 4 (17" X 12") sheets parchment paper
  
  These savory rugelach are made with a cream-cheese-based
  dough, which softens very quickly. If the dough becomes
  tricky to work with, chill it until firm, then continue with
  the recipe.
  
  Put oven rack in middle position and preheat oven to 350°F.
  
  Toast hazelnuts in a shallow baking pan in oven until golden,
  about 10 minutes. (Leave oven on.) Cool slightly, then rub
  off any loose skins in a kitchen towel while nuts are still
  warm. When nuts are cool enough to handle, very finely chop.
  
  Whisk together flour, thyme, pepper, and salt in a bowl.
  Beat together butter and cream cheese in a large bowl with
  an electric mixer until combined well. Add flour mixture
  and mix at low speed until a soft dough forms. Gather dough
  into a ball, then halve dough and wrap each half in plastic
  wrap. Flatten each half (in plastic wrap) and form each
  half into a 4-inch disk. Chill until firm, about 6 hours.
  Bring dough to cool room temperature (this will take 15 to
  20 minutes) before rolling out.
  
  Remove and discard plastic wrap from 1 half of dough, keeping
  other half wrapped and chilled. Put unwrapped dough in center
  of 1 sheet of floured parchment paper. Dust dough with flour
  and cover with another sheet of parchment, then roll out
  dough into a 9-inch round (about 1/8 inch thick). Carefully
  peel off top sheet of parchment and set aside. (If dough is
  too sticky to remove parchment cleanly, chill until firm, 10
  
  to 20 minutes.) Repeat procedure with remaining half dough.
  Sprinkle hazelnuts and olives evenly over rounds of dough,
  then reposition top sheets of parchment on dough and press
  gently to help nuts and olives adhere.
  
  Remove and discard top sheets of parchment and cut each
  round into 16 wedges. Beginning with shortest side of 1
  wedge, roll up dough as tightly as possible toward pointed
  end and transfer to an unlined large baking sheet. Repeat
  
  procedure with remaining wedges of dough. (If dough becomes
  too soft to roll up, chill until firmer.)
  
  Bake until golden, 20 to 25 minutes. Cool on baking sheet on
  a rack. Serve warm or at room temperature.
  
  Cooks’ notes:
  
  * Dough (in disks, not rolled out) can be chilled up to 1
  day or frozen up to 1 month.
  
  * Rugelach are best eaten the day they are made but can be
  made 1 day ahead and kept in an airtight container at room
  temperature. Reheat in a preheated 325°F oven 10 to 12 min.
  
  Recipe by Melissa Roberts
  
  December 2004 | Gourmet
  
  Makes 32 hors d’oeuvres
  
  MM Format by Dave Drum - 24 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

... "A secret agent!  On *WHOSE* side?!?!?!?" - Sherriff J. W. Pepper
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