Text 26505, 131 rader
Skriven 2009-07-26 06:33:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Precision
=================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> An interesting point about the town of Salem.  When I was last there
 GJ> for an Echo picnic, about 10 years ago, I was told that it is so
 GJ> pedestrian friendly that even in the streets pedestrians have right of
 GJ> way over cars.  Possibly the only place in USA where that is so.  :)

 DD> They do say the mind is the first thing to go. You were there in

 GJ> Thanks for reminding me of that.  That is one reason why I keep little
 GJ> note pad diaries when I travel.   Then all I have to remember is where
 GJ> I left the diaries...

 GJ> After finding most of my diaries and checking through their wine and
 GJ> gravy soaked pages, I see that I have so far made 5 visits to USA and
 GJ> surrounding countries.

 GJ> I ate breakfast with Dave the Sac on 24th October 1998 and enjoyed
 GJ> local lobsters.  That was my first visit to USA.  I brought OP Bundy.

 GJ> In Salem for several days from 3rd July 2002 and attended the
 GJ> deep-fried turkey picnic on Sunday 7th July 2002. Burt did a Tim-Tam
 GJ> slam with red wine and you broke a chair.

The damned thing collapsed due to UV deterioration of the plastic. The broken
piece was quite granular. But, it was quite embarrassing, too. 
 
 GJ> The Enfield picnic, also very well hosted by Dave the Sac, lasted from
 GJ> 22 to 24 August, 2003.  We had noisy neighbours in the hotel.  After
 GJ> that picnic I continued travelling East to Australia via Europe.

Should have made some noise of your own. Or was it the ca$h register ringing
that kept you awake?
 
 GJ> The last picnic I attended was at Dale's on 27th July 2007, where
 GJ> there was the roast/smoked pork battle and many beers.

I don't remember their being a pork battle. But, as all the evidence was eaten
.......

 GJ> I was also in USA for a month from 20th April 1999, but no picnic.

 GJ> So there we are; the last Salem picnic I went to was just over 7 years
 GJ> ago.  Rounding up to the nearest ten, that is 10 years ago, isn't it?
 GJ> (Smiling triumphantly!)

Precision out to zero digits ...    Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baker's Memory Potatoes
 Categories: Potatoes
      Yield: 4 servings

MMMMM---------------------ONION FILLING-----------------------------
      2 tb Peanut oil
      2 sm Onions; peeled, fine dice
      1 tb Fresh minced thyme
           +=OR=+ 
      1 ts Dried thyme; crumbled
      1 tb Champagne or white wine
           - vinegar
           Salt & fresh ground pepper

MMMMM-------------------------POTATOES------------------------------
  1 1/4 lb Russet potatoes; peeled
      2 oz Unsalted butter; melted
           Salt & fresh ground pepper
 
  For the Onion Filling: Place a heavy medium saucepan on
  medium low heat and add the oil. Add the onions and thyme,
  cover and cook until very tender, for about 20 minutes,
  stirring occasionally. Add the vinegar, bring to a boil and 
  stir until absorbed. Season with salt and pepper. (This
  can be prepared ahead, cooled, covered and set aside at
  room temperature.) 

  For the potatoes: Carefully cut potatoes into thin, even
  slices using a knife, a mandoline or a food processor with
  a slicing blade. Place in a large bowl of cold water. (This
  can be prepared to this point and set aside at room temp
  in bowl covered with cold water. Drain before continuing
  with the recipe.) 

  To cook: Preheat the oven to 450øF. Dry the drained potatoes 
  well in a lettuce spinner and a clean bath towel. Line a
  large baking sheet with parchment paper. Trace four 5 inch
  circles on the parchment with dark ink. Turn the paper over.
  If the circles are not visible, redraw them so they are.
  Brush the circles lightly with butter. Overlap the potatoes
  to cover the bottom of each circle, using least attractive
  slices for the center. Brush lightly with butter.

  Season with salt and pepper. Divide the onions among the 
  centers of the circles. Flatten onions to 1/8 inch thick
  circles using a spatula. Overlap 1 layer of potatoes around
  the rim of each circle, leaving part of the onion center
  exposed. Brush the top layer of potatoes lightly with butter.

  Season with salt and pepper. Press down on the top layer,
  sealing it to the bottom layer. Bake until brown and crisp,
  for about 30 minutes. Press the layers together and neaten
  edges several times while baking.

  To serve, slide a long narrow spatula under the potatoes
  to loosen them from the paper. Switch to a broad spatula
  and carefully transfer the potatoes to 4 small or main
  course plates, neatening the edges if necessary.

  Serve immediately. 

  Recipe By : Chef du Jour - Michel Richard

  Yield: 4 servings 
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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