Text 21606, 90 rader
Skriven 2009-03-06 23:40:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: BULK FOODS 273 90305
================================
 -=> On 03-05-09  09:54,  Glen Jamieson <=-
 -=> spoke to Dale Shipp about BULK FOODS 273 90305 <=-

 GJ> That is OK, up to a point.  When only 2/3 or so of the bunch remains
 GJ> on display it is a bit off-putting, however.  Perhaps the vendor should

 DS> I've not observed that in our stores.

 GJ> Here, mainly towards the end of the day.  Once a bunch has been picked
 GJ> over it not only looks uninviting, but other customers get the message
 GJ> that it tastes sour, and so choose the other, more complete bunches.
 
Then, if you are giving an accurate accounting, the patrons of your
shops are snitching free eats and not sampling a single grape out of a
large bag in order to determine suitability.  Or else your stores
present sour grapes that no one wants to buy from the get-go.

 GJ> I wonder what would happen if the store-holder tried to get a
 GJ> grape-tasting customer arrested and charged with shop-lifting?   If

To start with he would be laughed out of court.  Then he would suffer a
fate not unlike what has happened to some chain restaurants with
discrimination in their serving or hiring practices.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oat & Onion Tarts
 Categories: Main dish, British
      Yield: 24 servings
 
MMMMM-----------------------FOR THE PASTRY----------------------------
      5 oz Oat flakes (rolled oats) *
  2 1/2 oz Wholemeal flour
  2 1/2 oz Plain white flour
  2 1/2 oz Butter
  2 1/2 oz Lard
  2 1/2 tb Freshly grated Parmesan
           Paprika & cayenne pepper

MMMMM----------------------FOR THE FILLING---------------------------
      1 lb Onions
    1/4 pt Soured cream
  2 1/2 oz Butter
  2 1/2 oz Cheddar cheese
      1    Whole egg
      1    Egg yolk
 
  *Note: Medium oatmeal may be used instead of oat flakes if preferred.
  
  Mix the oats, flours, cheese and a pinch each of salt, paprika and
  cayenne.  Cut then rub in the fat, bind with water and leave out to
  rest.
  
  Peel, quarter and slice the onions wafer thin.  Turn them in melted
  butter, cover and leave to sweat over very gentle heat for 20 minutes
  or so until meltingly tender, just stirring occasionally.
  
  This pastry is rather difficult to handle so it is best to divide it
  in half and roll out in two batches.  Keep the other half covered
  meanwhile. Use the pastry to line little mincepie tins (or individual
  4-inch fluted flan tins if you prefer).  Don't worry too much if the
  pastry tears; patch it together by pressing it with your fingertips.
  Blind bake on a pre-heated baking sheet at 400 F (200 C) gas mark 6,
  allowing 12 minutes with greaseproof paper and beans, then 12 minutes
  without the lining.
  
  When the onions are beautifully soft, remove the lid and cook over
  increased heat for several minutes until they are a rich golden brown.
  Season generously with salt and black pepper, add a dash of cayenne
  and paprika and mix well.  Then tip the contents of the pan into a
  sieve placed over a bowl to drain off the buttery juices and to cool
  the onions slightly.  When the pastry cases are cooked, beat the eggs
  with the soured cream, add onions and check seasoning.  Spoon the
  mixture into the tarts, sprinkle the grated cheese on top and bake at
  400 F (200 C) gas mark 6 for 20-25 minutes until the filling is
  deliciously puffed up and golden.
  
  Source: Philippa Davenport in "Country Living" (British), February
  1988. Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


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