Text 29409, 71 rader
Skriven 2009-10-03 23:14:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: HFCS and Co'Cola
============================
 -=> On 10-03-09  06:48,  Dave Drum <=-
 -=> spoke to Dale Shipp about Re: HFCS and Co'Cola <=-

 DS> How is the price compared to the regular coke?  How is it marked.

 DD> More expensive by about 10%. The (glass - remember those) bottles are
 DD> printed in Spanish and an English translated sticker id affixed to each
 DD> bottle. Other than that it looks like any other 12 oz Co'Cola until you
 DD> hit the 355ml for the
 DD> size of the bottle.   Bv)=

We'll have to take a look at the Latin grocery store about 30 minutes to
the south in Laurel the next time we are in that area.

 DD> Oh, and the bottles are marked "Non-retornable"

That's ok -- we'd recycle them though.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Masa Biscuits
 Categories: Breads, Mexican
      Yield: 12 Servings
 
  3 3/4 c  Unbleached A-P flour
  1 1/2 c  Masa harina de maiz
      2 tb Plus 1 ts baking powder
      1 ts Salt
      4 oz Unsalted butter, well-chill
           -cut into small pieces
    1/2 c  Solid vegetable shortening,
           -well-chilled, cut into
           -small pieces
      2 c  Cultured buttermilk,chilled
 
  Position racks in the upper and middle thirds of the oven and preheat
  the oven to 450F.
  
  In a large bowl, stir together 3 1/2 cups of the flour, the masa,
  baking powder, and salt.  With a pastry cutter, blend in the butter
  and shortening until the mixture resembles a coarse and slightly
  lumpy meal. Stir in the buttermilk until a soft, crumbly dough is
  formed.  Sprinkle the work surface with half of the remaining flour.
  Turn the dough out, gather it into a ball, and briefly knead it, just
  until it holds together. Flatten the dough, sprinkle it with the rest
  of the flour, and roll it out about 1-inch thick.  With a round
  3-inch cutter, form the biscuits, transferrring them to 2 ungreased
  baking sheets and spacing them about 2 inches apart. Gather the
  scraps into a ball, roll it out to 1-inch thick, and cut out the
  remaining biscuits.
  
  Set the baking sheets on the racks and bake about 15 minutes,
  exchanging the position of the sheets on the racks from top to bottom
  and from front to back at the halfway point, or until the biscuits
  are golden and crisp. Serve hot or warm.
  
  Note: masa is NOT the same thing as cornmeal.  Stores catering to
  Hispanic population will have masa.  Since masa contains no gluten,
  these biscuits are especially tender.
  
  Source: "The El Paso Chili Company's Texas Border Cookbook". ISBN
  0-688-10941-1.
 
MMMMM


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