Text 25969, 112 rader
Skriven 2009-07-14 21:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Al Q. Hall
======================
-=> Quoting Dave Drum to Michael Loo <=-

 -=> Michael Loo wrote to Dave Drum <=-
 
 DD> 50 ml is about 1 1/2 shots (using a standard bar jigger).

 ML> The working-class bars I frequent use 1 1/2 oz shots

 DD> Actually when I was a working beertender the standard bar shot was 7/8
 DD> oz (to the line and with a VERY thick bottom on the jigger). It was
 DD> also known as a "cheater shot".

 DD> From: http://www.shotglass.org/ 
 DD> no federal definition for the size of a shot.

A shot can be anything but a jigger is a jigger: 1.5 oz.

In the dark old days when politicians cowed to Puritanical voters
Ontario bars had to have shot glasses with three lines painted on it
indicating a 1.0, 1.5 and 2.0 oz pour. They also mandated draft
beer glasses of about 7 or 8 oz with a painted line to show the pour
level. Some of their quirky laws were a customer could only order
two drafts at a time, could only have four glasses on the table and
couldn't carry beer from one table to another. Those days are over
and those ugly glasses are history.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Galette By Chef Dean Fearing
 Categories: Pies, Fruit
      Yield: 4 servings
 
      3    Granny Smith apples
           Sugar and cinnamon to taste
           Pie dough
           Pecan filling
           Egg Wash (1 egg + 2
           TB water mixed)
           PIE DOUGH:
      2 c  All purpose flour
      2 ts Sugar
      1 ts Salt
     14 tb Butter, cold and cut in
           Pieces
      5 tb Water, cold
           PECAN FILLING:
      1 c  Pecans
    1/4 c  Sugar
      2 tb Cream
 
  1. Preheat Oven at 350 F.
  
  2. Peel and core apples, slice thin about 1/8 inch. Place in medium
  bowl and toss with sugar and cinnamon to taste. (The apples can be
  tart so it is up to individual taste.)
  
  3. Roll the dough out on floured surface to 1/4" thickness. Cut 6
  circular pieces of dough. If the dough is too soft you may
  refrigerate for 30 minutes.
  
  4. Place dough disks on the table and spread the pecan filling in
  the center of each one. Then mound the apple filling on top of the
  pecan filling. Gently pleat the edges of the dough up onto the
  filling.
  
  5. Refrigerate the galettes for about 30 minutes.
  
  6. When ready to bake place the galettes on a parchment lined sheet
  pan. Egg wash the dough with a small brush and sprinkle with sugar
  in the raw.
  
  7. Bake for about 45 minutes or until the galettes are brown on the
  top and bottom. Allow to cool.
  
  Plating: Serve galette with your favorite ice cream and caramel
  sauce.
  
  Pie Dough:
  
  1. Combine the flour, sugar, salt and butter in a food processor.
  Pulse the machine on and off until the mixture in crumbly.
  
  2. Add the water and pulse until mixture clumps together. Gather it
  into a ball. Flatten into a disk and wrap in plastic wrap and chill
  for 1 hour.
  
  Pecan Filling:
  
  1. In the bowl of a food processor grind the pecans and sugar to
  paste and add the cream. When finished the paste should be smooth.
  
  By Chef Dean Fearing

  From: Www.Behindtheburner.Com
 
MMMMM






Cheers

YK Jim


... Girls should stick to girls' sports, such as hot oil wrestling

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