Text 31852, 73 rader
Skriven 2009-12-05 12:14:08 av Michael Loo (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: Giblets 472
===================
 DS> Back when I made giblet gravy, I simmered the rest of the giblets and
 DS> meat for a while.  The liver did go in at the very end to poach for a
 DS> few minutes -- then got sliced and diced and put back in.

That way should work fine, as it also avoids the overcooking
issue.

===
 ML> Why does the MSGID have to be random? Why can't it be a sequential
 ML> thing with maybe a 2-or-3-bit BBS identifier starting the string?
 DS> It should be sort of sequential.  That is the best way to prevent
 DS> repeats over a long term.  There is no advantage that I can see to
 DS> having any random component.

The way I figure, a sequential system would ensure that the danger
of duplication would be zero, whereas random generation would add
the possibility.

 DS> That we did.  As I think I said in my notes, we were surprised at two
 DS> things.  First on the number of people there (our tour group was
 DS> easily less than 10% of the attendence), and second on the prominence
 DS> in the Canadian food world of the various presentors.  I can see why a
 DS> number of people go back year after year -- especially those who do not
 DS> have to travel as far as we did to get there.

Canada probably has a smaller demand for/on its culinary celebrities
than down here. 

 DS> The scenery was also exceptional.

Ah: I've seen pictures of the region - wonderful. There was once
a family with three daughters, none suitable for me as too young
and in general too high-priced, but I would occasionally squire
one or another of them around when a younger richer handsomer
choice wasn't available. I had a particular soft spot for one of
them, and I was somewhat disappointed when I wasn't invited to
her wedding, which was at Lake Louise. Never had anything like
the opportunity otherwise.

Sables a la poche
cat: sablés, cookies
yield: 48

3 1/4 c softened butter
1 1/4 c powdered sugar
1/2 c egg whites, room temp
2 ts cinnamon
3 1/2 c bread flour
1/2 Tb baking powder
1/2 Tb salt
8 oz semisweet chocolate
8 oz chopped pistachios

Sift dry ingredients together.

Cream the butter in a mixer and add the sugar. Slowly add
the egg whites and mix with the paddle attachment until
incorporated. Add dry ingredients and mix just until
cmbined.

Fill a pastry bag fitted with a large star tip 3/4 with
the dough. Pipe in shell shapes onto parchment.

Bake 15 min at 325F or until the edges are light golden.
Cookies may be frozen up to 1 week at this point.

Melt chocolate and dip the bottom of the cooled cookies
into it. Then quickly dip in pistachios.

Source: Clear Flour Bread
___ Blue Wave/386 v2.30
--- Telegard/2/QWK v3.09.g2-sp4/mL
 * Origin: Get your COOKING QWK fix here! -- bbs.nsbbs.info (1:18/200)