Text 27189, 111 rader
Skriven 2009-08-08 09:23:10 av Sean Dennis (1:18/200)
  Kommentar till text 27162 av Dale Shipp (1:261/1466.0)
Ärende: Re: Vinegar
===================
Hi, Dale-

-=> Quoting Dale Shipp from a message to Sean Dennis <=-

DS> That I understand.  As Michael knows, I used to drink a concoction 
DS> that contained about a tablespoon of vinegar as my morning wake-up 
DS> drink.  I stopped doing that some years ago when I started developing 
DS> some symptoms of acid-reflux (which is what I think you are talking 
DS> about).

Yep, acid reflux is another name for GERD (gastrointestinal esophagal reflux
disease IIRC).  I wouldn't wish this on anyone.  Nearly anything can give me
problems, from something relatively benign as milk to anything that is
remotely salty and/or spicy.  What's worse is that if I don't keep up on my
medication for GERD, it's heartburn that simply won't go away.

Luckily, besides my hiatial hernia, I've no damage to my esophagus from GERD.

DS> Nevertheless, I still tolerate moderate doses of vinegar and vinegary 
DS> sauces fairly well.

My wife is like that.  She can handle some strong doses of vinegar.  Whenever
we go to Long John Silver's, she brings a bottle of malt vinegar to the table
and doses her meal with it.  I always wrinkle my nose at her and says her food
smells like stinky feet now. <G>

Here's a recipe right from DD himself that is appropos:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vinegar Pie
 Categories: Pies, Desserts, Classic
      Yield: 6 Servings
 
           Flaky pastry dough
      2 lg Eggs
      1 c  Sugar
      1 tb All-purpose flour
      1 c  Cold water
      2 tb Cider vinegar
           Cinnamon for dusting
 
  Accompaniment: lightly sweetened whipped cream
  
  Special equipment: a 9" - 9 1/2" round fluted tart pan (1" deep) with
  removable bottom; pie weights or raw rice.
  
  In 1947, Gourmet answered a reader*s query about vinegar pie with the
  explanation that *it might well have been a pioneer forerunner for
  that effete, dudish concoction, lemon meringue pie.* Others theorize
  that it was invented at a time when lemons weren*t so ubiquitous in
  grocery stores.
  
  Either way, it*s been a popular topic in our pages. Between 1947 and
  1963, we published five variations on vinegar pie, culminating with
  Mrs. Z.M. Crawford*s version, which she assured us was the *old, old
  recipe once used out on the plains when pie timber was scarce.*
  
  The original recipe called for a small pie plate, but we found the pie
  worked beautifully in a tart pan.
  
  Make pie shell: Roll out half of pastry dough (reserve remainder for
  another use) on a lightly floured surface with a floured rolling pin
  into a 12-inch round. Fit dough into tart pan and trim excess,
  leaving a 1/2-inch overhang. Fold overhang inward and press against
  side of pan to form a rim that extends 1/4 inch above pan. Prick
  bottom of shell all over with a fork and chill 15 minutes.
  
  Preheat oven to 400*F.
  
  Line shell with foil and fill with pie weights. Bake in middle of oven
  until edge is pale golden and sides are set, about 20 minutes. Remove
  weights and foil and bake shell until bottom is golden, 8 to 10
  minutes more.
  
  Make filling while shell bakes: Whisk together eggs and 1/4 cup sugar
  in a bowl until blended well. Whisk together flour and remaining 3/4
  cup sugar in a 1-quart heavy saucepan, then whisk in water and
  vinegar. Bring to a boil, whisking until sugar is dissolved. Add to
  egg mixture in a slow stream, whisking constantly.
  
  Pour filling into saucepan and cook over moderate heat, stirring
  constantly with a wooden spoon, until filling coats back of spoon and
  registers 175*F on an instant-read thermometer, 12 to 15 minutes. (Do
  not boil.) Immediately pour filling into a 2-cup glass measure. If
  pie shell is not ready, cover surface of filling with a round of wax
  paper.
  
  Reduce oven temperature to 350*F, then pour hot filling into baked pie
  shell in middle of oven and cover rim of crust with a pie shield or
  foil (to prevent overbrowning). Bake pie until filling is set, 15 to
  20 minutes, then cool completely in pan on a rack. Dust evenly with
  cinnamon.
  
  May 2002 | Gourmet (orig. pub. 1963)
  
  Serves 8 to 10
  
  Meal Master Format by Dave Drum - 26 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

Later,
Sean

// sean@nsbbs.info | http://nsbbs.info | ICQ: 19965647

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