Text 29918, 120 rader
Skriven 2009-10-15 22:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Wild turkeys
====================
-=> Quoting Dave Drum to Jim Weller <=-

 -=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Ontario is *much* more thinly populated than the Great American
 DD> Outback.

It depends on how you look at it.

Chicago has 2.8M souls and Illinois has 13M packed into 58K sq miles.

Toronto is also 2.8M strong and Ontario has 13M people spread out
over 400K sq miles but 94% of them live in southern Ontario which is
about 15% of the whole thing and about the same size as Illinois.
     
 DD> Deer are more of a nuisance here than wild turkeys. Foxes and
 DD> coyotes (and feral mutts) are becoming an increasing problem

The same is true in Ontario's farm country.

 DD> We have a couple commercial places who will process venison for food
 DD> banks. Both are USDA inspected. Both offer the hunters a deal. We don't
 DD> charge you for the processing - but, 50% of your meat goes to charity
 DD> (food bank, breadline, soup kitchen, etc.). Works well for all.

That's the common sense kind of thinking so many places are lacking
in.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Maria Arsenault's Boston Cream Pie
Categories: cakes
  Servings: 8

           FOR THE CAKE:
           solid vegetable shortening;
           for the pan
           flour; for sprinkling
      2    whole eggs; separated, plus
      1    egg white
    3/4 c  sugar
  2 1/4 c  sifted cake flour
      3 ts baking powder
      1 ts salt
    1/3 c  extra light olive oil
      1 c  (scan) whole milk
      1 TB amaretto liqueur
  1 1/2 ts vanilla extract
           FOR THE CUSTARD:
      2 c  whole milk
      2    eggs
    1/3 c  sugar
    1/3 c  flour
      1 ts cornstarch; scant
      1 ts amaretto liqueur
           FOR THE GLAZE AND GARNISH:
      4 oz mini semisweet chocolate
           chips
      6 TB heavy cream
      1 TB dark corn syrup
      1 ts amaretto liqueur
      1 c  sliced blanched almonds;
           lightly toasted
      2 TB shaved white chocolate
      1    maraschino cherry

FOR THE CAKE: Set the oven at 325 degrees. Grease 2 9-inch round
cake pans. Sprinkle them with flour, tapping out the excess. In an
electric mixer, beat the 3 egg whites until they form soft peaks.
Gradually add 1/4 cup of the sugar, beating until very stiff peaks
form. Transfer to another bowl (unless you have a second mixer  
bowl.) In the bowl of an electric mixer, sift together the remaining
1/2 cup sugar, cake flour, baking powder, and salt. Make a well in
the center. Add the oil, egg yolks, milk, Amaretto, and vanilla. On
medium speed, beat just until smooth. Pour the yolk mixture
gradually over the whites, gently folding them together with a
spatula, just until blended. Pour the batter into the pans. Bake for
30 to 40 minutes or until a toothpick inserted into the cake comes
away clean. Take care not to overbake. Cool the cakes in pan for 15
minutes, then invert them onto wire racks and cool completely.

FOR THE CUSTARD: In a blender, combine the milk, eggs, sugar, flour,
and cornstarch. Blend until smooth. Pour the mixture into saucepan
and cook over medium heat, stirring constantly, for 5 to 7 minutes
or until smooth. When the custard thickens, bring it to a gentle
simmer. Cook, stirring constantly, for 1 minute, then remove it from
the heat. Stir in the Amaretto. The consistency should be like a
pudding; it will thicken as it cools. Cool to room temperature, then
cover and refrigerate until cold.

FOR THE GLAZE AND GARNISH: In a medium bowl, place the chocolate. In
a saucepan, combine the cream and corn syrup. Cook over medium heat,
stirring, until the mixture comes to a gentle boil. Pour the mixture
over the chocolate and let it stand for 30 seconds to melt the  
chocolate. Whisk gently until smooth. Stir in the Amaretto. On a
cake platter, place one layer upside down. Reserve 3/4 cup of
custard. Spread the remaining custard on top of the cake. Gently
place the second layer right side up on top. Spread a thin layer of
custard on the sides of the cake. Press almonds on the sides. Pour
the chocolate glaze on top of cake, spreading it to cover the
surface. Refrigerate the cake to set glaze. Sprinkle the top with
white chocolate and place the cherry in the center.

Source: "Boston Globe, April 27, 2005"

  From: Terrypogue To: Foodwine
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... A bird in the hand is safer than one overhead.

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