Text 20394, 93 rader
Skriven 2009-02-02 14:30:02 av Michael Loo (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: piggy things 167
========================
 -=> Glen Jamieson said to Dave Sacerdote <=-

 DS> How's the humidity?
 GJ> Fortunately, when the temperature peaks to a maximum, the humidity is
 GJ> only in the 10-15% range, so my evaporative air conditioning ("swamp
 GJ> cooler"?) keeps the house interior down to a comfortable 31C (88F).

It was generally pleasant when I visited you in November,
thanks in part to the low humidity.

 GJ> Last night on the telly, a train was shown, waiting by a section of
 GJ> buckled track while men were spraying our precious water onto the
 GJ> rails, trying to cool them.  It didn't work.

As an engineer, can you tell us if the rails would unbuckle to
their original configuration or something close to it, or would
there be other deformations as well?

 GJ> I took pity on Kevin, and drove him to his local pub to get more
 GJ> supplies of rough red - a dozen 5 litre boxes, including a couple for
 GJ> me.  They only had 6 of his favourite brand in stock, but promised to
 GJ> deliver the remaining 6 in a few days, before he runs out.

How many liters a day is he going through, I wonder. How many
can he afford (not counting what he got off the government
holiday dole)?

 GJ> I thought of you recently when in Madrid, where there is a restaurant
 GJ> and small goods chain, "Museo de Jamon" (Museum of ham).  As well as a
 GJ> wonderful variety of hams from all over Spain displayed in the windows
 GJ> at prices of 20 to 60 Euros/kilogram, some have hundreds of hams
 GJ> hanging from the ceiling, each with a small, conical, plastic cup
 GJ> under it to catch the slowly oozing liquids.

What sort of aroma does the place have? And are samples available?

 GJ> These hams are sometimes years old, and quite hard, so are normally
 GJ> sliced paper-thin to eat with fried eggs for breakfast, or added to
 GJ> soups.  The flavour is very intense, so a little goes a long way.

I had a Smithfield ham for over a decade. It kept getting moldy,
but all one did was shave off a little mold and use the underneath.
Tasted pretty good, but by the time I left my apartment, there wasn't
enough to transport; there were a few old fruitcakes, though (my
parents used to send me a fruitcake every year, despite my protests).

Country puff pastries
cat: breakfast, fancy
yield: 27

3 sheets frozen puff pastry
4 oz grated Swiss cheese
2 Tb grated Parmesan cheese
2 oz slivered country ham
2 oz Canadian bacon, chopped
3 hard-cooked eggs, chopped
3 Tb heavy cream
pepper to taste
1 egg
1 ts water

Thaw pastry.

Mix next 7 ingedients to make a filling.

Roll each sheet of pastry into a 12" square. Cut into
4" squares. Place 1 Tb filling in the center of each
square.

Beat egg and water together. Brush edges of each
pastry with this egg wash, then fold each square
diagonally into a triangle. Seal edges with the tines
of a fork. Trim excess dough. May be wrapped tightly
and refrigerated 3 days or frozen.

Oven at 350F. Bake pastries on a parchment-lined
baking sheet for 15 min (slightly longer if frozen;
no need to thaw). Serve hot.

"Springdale Country Inn in Lincoln VA serves [these
pastries] for breakfast as a 'response to the Egg
McMuffin.' In one sense they are - kids love them.
But in other senses, especially taste and smell,
they are far better."

Source: old newspaper clipping, I think the Washington
Post from the 1980s sometime.

 
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