Text 37283, 99 rader
Skriven 2010-05-01 20:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Loblaw's 86
===================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Tim Tams...
 ML> They are okay but exceedingly sweet.

And therefore go very well with strong black coffee and a wee dram
of whisky for contrast.

 ML> I recall that at least some versions have caramel, which
 ML> makes them even sweeter.

I'll pass on that version.

 JW> Loblaw's (national) sale flyer / 97 cent tomatoes
 JW> there are NO tomatoes!...
 JW> "We don't do rain checks anymore-
 JW> sorry, the management." I'm pissed.

 ML> Have you inquired of the national office whether this is to be
 ML> allowed? Erodes good will and brand reputation.

I doubt if it would do any good. The stock answer with most large
companies is that Yellowknife is a special case.

 ML> For most purposes canned tomatoes are fine.

They make for soggy BLTs.

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

     Title: DIY Hot Pockets
Categories: Pizza, Mushrooms, Cheese
  Servings: 4

    1/2 pk active dry yeast
    1/2 c  plus 1 tb warm water
    3/4 c  whole wheat flour
    3/4 c  all purpose flour
    1/2 TB granulated sugar
    1/2 TB kosher salt
      2 TB olive oil
      8 oz button mushrooms, sliced
      1 c  cooked spinach, drained
      2 c  part-skim mozzarella,
    grated

Combine yeast and water in a small bowl. Stir. Let sit five minutes.

Mix flours, sugar, and salt in the bowl of a stand mixer fitted with
the hook attachment. Turn speed to medium and slowly add yeast
water. Let knead about 10 or 11 minutes, stopping to scrape down
sides of bowl if necessary.

Coat a large bowl with olive oil. When dough is done mixing/shaped
roughly like a ball, add it to the bowl, cover with a kitchen towel,
and let sit 90 minutes.

When dough is done sitting, split it into 4 rounded balls and let
sit another 20 minutes in the bowl.

Meanwhile, preheat oven to 450 F. Line a baking sheet with aluminum
foil and spray with cooking spray.

Saute mushrooms in a medium pan with a bit of olive oil. Once
cooked, pour into a medium bowl and let cool a little. Then, add
spinach and mozzarella and mix well. Salt and pepper to taste.

Using a rolling pin or your hands, shape each dough ball into a
6-inch disc. Divide the spinach mixture evenly among the discs. Fold
over and pinch closed, taking care not to create any gaping holes.
(They will be near-overstuffed. Don't worry.) At this point, you can
refrigerate them for a few hours or bake right away.

Brush each pocket with leftover olive oil from the bowl. Place on
baking sheet and bake 18 to 20 minutes, until crust is a lovely
shade of golden brown. Remove from oven and serve. Be sure to wait a
second after cutting each pocket open, as they'll be pretty steamy.

Kristen Swensson of Cheap, Healthy, Good

Adapted from Planet Green.

  From: Serious Eats

MMMMM-------------------------------------------------


Jim

Q:  How many surrealists does it take to change a light bulb?

A:  Two.  One to hold the giraffe and the other to fill the bathtub
    with brightly colored machine tools.



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