Text 27735, 113 rader
Skriven 2009-08-22 03:58:00 av Michael Loo (1:18/200.0)
  Kommentar till text 27663 av Hap Newsom (1:124/311)
Ärende: crunchy clams 61
========================
 -> Ah: technique failure. You rinse each clam in the nectar
 -> first before eating it; then when the time comes to drink
 -> the nectar, you sip very carefully indeed.
 HN> No failure of technique on my part. 
 HN> I did my best to get all the sand out
 HN> of em

The proof of the failure of technique is in the eating.
I am capable of rendering your average softshell sand-free,
and so should you be. 

 -> The Harbin was pretty light; and the Ichiban is as close
 -> to Lite as you can get without admitting that, and you
 -> can perhaps try that on your own, next time it gets to
 -> be 105 degrees out.
 HN> got to 94 yesterday

That's almost Ichiban weather. Yesterday here it got only to 81,
but the humidity varied between 67 and 93, and I had numerous
beers. At the ballpark, though, no such is sold, and I remained
dry throughout, except for shedding a tear at the performance
of the Peabody team, which blew its only rally chance with
baserunning booboos (it got its only run on a baserunning
booboo - kid was caught dead to rights trying to score from
2nd! on a ground ball out, and though he was barely past
halfway down the 3rd base line when the catcher got the ball,
the catcher dropped the ball). And was less than stellar in
the field - a couple dropped flies were counted as hits, and
even then 5 of the 10 San Antonio runs were deemed unearned
(they all should have been, according to the Bucks County LL
coach sitting next to me). After the game I repaired to a
neutral location and had a few brews.

 HN> Well we lost to the Yanks again on saturday
 HN> but wholloped the bejabbers out of them on 
 HN> sunday which was less than 1000 shy of a full
 HN> house

Well, the Dead Sox lost by the same number as the
Peabodys. Friend of mine from Westchester went on a
big gloat, which I didn't appreciate.

 I took
 HN> glee in letting all the yank fans know they must 
 HN> have brought some bad luck to the team (grin), and
 HN> I thanked them VERY MUCH for coming and jinxing 
 HN> the Yanks! (grin)

Such a host you are.

 HN> cooking! (grin) Weather should be nice and I'll
 HN> have a beer or two with my steaks, and burgers.
 HN> Don't know if they will have chicken and ribs this
 HN> year, as I'm not one of the facilitators anymore.

They'll need you, for sure.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: La Tarte Tatin (Caramalized Apples on Puff Pastry)
 Categories: Desserts
   Servings:  4

    1/2 lb Puff pastry - fresh or
           -thawed frozen
      1 c  Sugar
    1/4 c  Water
      5 lb Apples - Golden Delicious,
           -peeled, cored,
           Quartered and tossed with
           -lemon juice
    1/2 ts Cinnamon
    1/2    Stick unsalted butter -
           -melted (1/4 cup)
           Sugar

  Calories     per serving:             Number of Servings:   4 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:

  *DIRECTIONS*

  FOR PASTRY: Preheat oven to 300F. Roll pastry 1/8-inch thick. Cut into
  circle 1 inch larger than diameter of 1-quart souffle dish.  Transfer to
  baking sheet, prick with fork and bake 30 minutes.  If not quite browned,
  increase heat to 350 F and continue baking until nicely colored. Let cool
  on wire rack. Heat oven to 350F. Combine 1/2 cup sugar with water in 8-inch
  skillet and cook, swirling pan frequently, until caramelized.  Pour into
  1-quart souffle dish.  Begin adding apples, arranging vertically (fill dish
  as compactly as possible since fruit will shrink during baking). Lay
  remaining apples (or as many as possible) on top. Sprinkle with remaining
  1/2 cup sugar and cinnamon.  Pour melted butter evenly over top. Cover with
  foil, making several slits to allow steam to escape. Lay piece of foil on
  lower oven rack to catch any juices that might overflow. Bake, basting
  frequently, until apples are tender, about 1-1/2 hours. Remove from oven
  and cool 15 minutes. Carefully pour off juices into 8-inch skillet and boil
  over medium-high heat until reduced and caramelized. Run knife around
  inside of souffle dish to loosen apples.  Set pastry over fruit. Place
  serving plate on top and invert.  Pour caramelized juices over top. Heat
  heavy skillet until quite hot. Dust tarte with sugar and hold bottom of hot
  skillet over top of tarte to sear sugar, or place under broiler. Repeat 3
  more times. Serve warm or cold.

  Serves 4.

  From Ernie's, San Francisco, CA. Published in Favorite Restaurant Recipes,
  Bon Appetit, 1981.

MMMMM

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