Text 21972, 129 rader
Skriven 2009-03-16 08:56:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Re: REPAIRS
===================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 RH> I prefer the screw version myself, for most things.  I was raised with
 RH> a lot of old 1930s and 1940s model train stuff, not to mention
 RH> appliances older than I am.  I've replaced more than a few plugs and
 RH> the screw style is a lot easier to handle.  The others are prettier,
 RH> but in cases where I was replacing a cloth-wrapped wire pretty was the
 RH> last thing on my mind.

I saw somewhere, once upon a time, in either one of my catalogues, or in a
store whilst I was in looking for something else - wire with "modern"
insulation covered (or clad) in cloth looking insulation. Expensive, but,
really nice if you are restoring an old lamp or appliance and wish to use it
safely.

It's been ten or more years since I saw it ... all this getting older stuff
ain't for the weak. They even lied about the mind being the first thing to go.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apricot Almond Linzertorte
 Categories: Pastry, Fruit, Nuts, Desserts, Booze
      Yield: 8 servings
 
MMMMM---------------------------PASTRY--------------------------------
      2 c  Whole almonds with skins;
           - toasted * and cooled
           - completely
    3/4 c  Sugar
    3/4 c  All-purpose flour
    1/2 ts Salt
    1/2 ts Cinnamon
    1/2 ts Ground ginger
    1/4 ts Ground cloves
      2 lg Egg yolks
      1 ts Pure vanilla extract
    1/8 ts Pure almond extract
      2 ts Grated lemon zest
     12 tb Cold unsalted butter; in
           - 1/2" pieces

MMMMM--------------------------FILLING-------------------------------
      1 c  Water
    2/3 c  Sugar
    1/3 c  Brandy
      8 oz Dried Pacific apricots
           Confectioners sugar for
           - dusting
 
  Equipment: a 10-inch springform pan
  
  For dessert, food editor Paul Grimes was inspired by something
  from Vienna, a little farther along the Danube: linzertorte.
  It’s traditionally made with hazelnuts and raspberry jam, but
  this version, with its warmly spiced almond pastry and vivid
  apricot filling, spoke to Grimes of the highly polished coffee
  houses in that part of the world. Cooking dried apricots with
  brandy and sugar allows you to control the sweetness quotient,
  and the result is all about the magically musky, tangy fruit.
  
  Make pastry: Pulse toasted almonds and sugar in  food processor
  until nuts are finely ground. Sift together flour, salt,
  cinnamon, ginger, and cloves into a bowl, then add to ground
  nuts in processor and pulse to combine.
  
  Lightly beat yolks, extracts, and zest in a small bowl with
  a fork. Add to food processor along with butter, then pulse
  until dough forms a ball. Form one third of dough into a
  disk, then roll out between 2 sheets of plastic wrap into
  a 10-inch round. Transfer to a baking sheet and chill until
  firm, about 10 minutes. Roll out remaining dough between 2
  sheets of plastic wrap into a 12-inch round, then transfer
  to another baking sheet and chill until firm, about 10 min.
  
  Make filling: Simmer water, sugar, brandy, and apricots in
  a small saucepan, uncovered, stirring occasionally, until
  apricots are tender and liquid is syrupy, 15 to 20 minutes.
  Transfer mixture to cleaned food processor and pulse until
  almost smooth. Spread mixture onto a plate and chill 15 min.
  
  Bake torte: Preheat oven to 350°F with rack in middle.
  
  Remove bottom of springform pan and invert, then lock on
  side. Remove larger dough round from refrigerator and peel
  off top layer of plastic wrap, then invert round into pan
  (pastry will break in spots). Press dough evenly on bottom,
  then discard plastic. Fold in edge of dough and press 1/2"
  up side of pan (side will be thicker than bottom). Press
  gently to close any cracks.
  
  Bake pastry until lightly browned, about 20 minutes, then
  cool completely on a rack, about 30 minutes. (Dough will
  puff up as it bakes but will settle as it cools.)
  
  Spread filling into crust with an offset spatula or back
  of a spoon.
  
  Peel top layer of plastic wrap from smaller dough round,
  then cut round into 1/2-inch-wide strips. (Chill strips
  again if necessary.) Arrange half of strips over filling
  about 1 inch apart, pressing ends onto edge of torte.
  
  Arrange remaining strips across first strips to form a
  simple lattice. Press edges together with your fingertips.
  
  Bake until top is browned, 40 to 50 minutes. Cool completely,
  about 2 hours.
  
  Before serving, remove side of pan and dust edge of torte
  with confectioners sugar.
  
  Cooks’ note: Torte (without confectioners sugar) can be made
  up to 2 days ahead and kept, covered, at room temperature.
  
  Recipe by Paul Grimes
  
  February 2009 | Gourmet
  
  Serves 8
  
  MM Format by Dave Drum - 19 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Anything over .30 is gauche." -- Klinger, on .45 caliber earrings
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