Text 21298, 79 rader
Skriven 2009-02-25 09:17:00 av Glen Jamieson
     Kommentar till en text av Sean Dennis
Ärende: BACK! 224  90225
========================
 -=> Quoting Sean Dennis to Glen Jamieson <=-

 GJ>  I had thought of trying that mode of transport on a future
 GJ> visit to USA, so why shouldn't I?

 SD> When I stepped out of my friend's van at 11:45 PM to go into the bus
 SD> station, I was immediately approached and asked if I wanted to purchase
 SD> a substantial amount of marijuana.  Then, there's all the winos, bums
 SD> and lowlifes hanging out around the bus station.  What's worse is that
 SD> there was two cops less than a block away chatting in their patrol cars
 SD> on cell phones...generally, the Greyhound bus stations (and bus
 SD> stations in general) have a reputation of being in less-than-desirable
 SD> areas, poorly maintained, rude staff...you name it, it's been alluded
 SD> to. 
 SD> Personally, I've not had too many problems, just as long as my luggage
 SD> never leaves my side, I keep to myself and I don't wear anything that
 SD> says "come rob me!".  However, in my experience, buses (Greyhound) have
 SD> lived up to their bad reputation.  Public transportation, however, has
 SD> been much better for me. 

Thanks for that advice, gained from your personal experience.  A friend
from Austria has recently travelled across USA by train and enjoyed
that experience, so if I wish to do that trip by surface transport,
perhaps train would be the way to go.  From what he said, though, the
trains are considerably more expensive than the buses.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: A-Train's Maple Walnut Pie
 Categories: Pies
      Yield: 8 servings
 
      1    Single crust pie shell
  1 1/2 c  Toasted walnuts
           The filling:
  1 2/3 c  Pack light brown sugar
      2 lg Eggs, room temp.
    1/2 c  Heavy cream
    1/3 c  Dark amber
      2 ts Melted butter
 
  1 single crust pie shell - roll it out and bake it for 10 minutes
  (don't forget to fork the bottom a couple times to prevent puffing)
  at 350. Feel smug if you made your crust from scratch. I prefer an
  all butter crust, but I recognize the value of Crisco.
  
  1 1/2 cups toasted walnuts. Put them on a baking sheet or in cake pan
  and toast at 350 for 10 minutes or so and then dump them into the pie
  crust in an even layer.
  
  The filling: This is the part I co-opted from The Gourmet Cookbook 1
  2/3 cups pack light brown sugar. If your sugar is lumpy break it up
  with a fork first. 2 large eggs at room temperature. If your eggs are
  cold put them in a bowl of warm water for 10 minutes, 1/2 cup heavy
  cream 1/3 cup maple syrup, preferably dark amber, but don't sweat it.
  2 teaspoons melted butter.
  
  Whisk the eggs and brown sugar together in a bowl until smooth and
  creamy. Add the cream, maple syrup and butter and continue whisking
  until smooth. Pour mixture into your pie crust, over the walnuts. Put
  in 350 degree oven for 50-60 minutes. When it's done the pie will
  have puffed up a bit and will look dry, but the center will still
  jiggle a bit when you shake the pan. Let it cool for at least 20
  minutes and you're good to go. You can serve the pie with whipped
  cream, creme fraiche or vanilla ice cream, but watch out - this is a
  really rich dessert and a little dab'll do you.
  
  Oh, and people, use Vermont maple syrup. Don't make me hunt you down.
  
  Posted by A-Train
  From: The Grocery Guy
 
MMMMM
 

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