Text 22851, 98 rader
Skriven 2009-04-04 08:18:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: FINE SHOES
======================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> Red Wing footwear is made in Red Wing, MN, USA - and two other
 DD> facilities. http://www.redwingshoes.com/

 GJ> Apart from R M Williams, I don't know of any remaining Australian
 GJ> shoe-makers, unfortunately.

 DD> They can't be heritage items as I have no heirs to inherit them.

 GJ> That you know of!

There is always that. None that I had to raise, let us say.   Bv)=

 GJ> There are always the Salvos, Vinnies, etc to assist
 GJ> in passing on those shoes.  Most shoppers at those establishments have
 GJ> no compunction in stepping into a dead man's shoes.

I understand "Salvos" to mean what we call the Sally Anne (Salvation Army). Is
"Vinnies" aka St. Vincent de Paul Society? Or is it something else?

We have several varieties of "resale" shops run by various charitable
organisations - these tend to have more in the way of cook ware than the Sally
Anne or Goodwill stores - so, I check them more often.

Still, I did manage to score an almost unworn set of high-heel cockroach killer
cowboy boots of peanut-butter coloured ostrich hide for U$5.00 down at the
Starvation Army main store. I don't wear them often so they will probably
outlast my lifespan.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacon “Pastry Slicesö
 Categories: Pork, Pastry, Cheese, Dairy
      Yield: 12 servings
 
           Sweet dough; risen
      2 tb Unsalted butter
  2 1/2 tb All-purpose flour
      1 c  Whole milk
        pn Grated nutmeg
    1/4 lb Gruyère; fine shredded,
           - divided
     12 sl (thin) pancetta
      1 lg Egg; beaten w/pinch of salt
 
  Give brunch or supper a brilliant twist with Bertinet’s take on
  croque-monsieur. He uses streaky bacon (unavailable in the United
  States), but pancetta also does the trick. Learn how to knead the
  Sweet Dough by watching Bertinet in our video, and then try the
  different variations.
  
  Make béchamel while dough is rising:
  
  Heat butter in a small heavy saucepan until melted and bubbling.
  Remove from heat and whisk in flour. Slowly whisk in milk until
  smooth. Return to medium-low heat and bring to a gentle simmer,
  whisking. Cook, whisking, 1 minute. Remove from heat and stir in
  nutmeg and half of cheese. Season with salt and pepper, then cover
  surface with wax paper. Cool, whisking occasionally.
  
  Form and bake pastries: Gently release dough from bowl with scraper
  onto a lightly floured surface (do not punch down). Roll out into a
  rectangle slightly larger than 20 by 15 inches. Trim edges, then cut
  into 12 (5-inch) squares by cutting dough crosswise into 4 strips and
  lengthwise into 3 strips.
  
  Spoon a tablespoon of béchamel into center of a square and fold 2
  opposite corners over it, overlapping them slightly. Place a pancetta
  slice on top and transfer with a spatula to a baking sheet. Assemble
  remaining pastries, dividing them between 2 baking sheets. Cover with
  wax paper and a kitchen towel and let rise in a draft- free place at
  warm room temperature until puffy, about 45 minutes.
  
  Preheat oven to 400°F with racks in upper and lower thirds.
  
  Lightly brush dough with egg and sprinkle remaining cheese over
  pastries. Bake, switching position of sheets halfway through baking,
  until deep golden, about 15 minutes. Cool to warm on a rack.
  
  Cooks’ note: Bacon squares can be assembled and let to rise 1 day
  ahead, then chilled, covered; they can be baked chilled.
  
  Adapted from Dough: Simple Contemporary Bread by Richard Bertinet
  
  March 2008 | Gourmet
  
  Makes 12 savory pastries
  
  MM Format by Dave Drum - 19 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A hunger that never dies..." Sybo
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