Text 40006, 138 rader
Skriven 2010-07-13 10:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Pac NW 392
==================
 -> A little snack then! It's difficult for me to keep
 -> that budget for myself alone. I'm eating less sushi
 -> these days.
 HN> It was barely more than a snack, and 
 HN> we had been "grazing" at several different
 HN> locations all day. I'm glad though, didn't want
 HN> to stick her with a $90+ tab! I don't get to eat
 HN> sushi often so it's always a treat when I do!

What a thoughtful dad. Of course, she's still a student,
though an exalted one.

 HN> It's pretty roasty up here right now as well!
 HN> Yesterday it hit 96F and humid...oi was I miserable!

When I wrote whatever it was, it was about that here
too. Today the disappointment was that the forecast
high was 77, and it is now 86. The projected high in
Prov was 86, and it hit 86. There's this large body
of water here, and it didn't do squiddly for us. Poop.

 HN> Happily I had the day off from the ballpark (first
 HN> game of a 4 game series with the Yanks) so I was
 HN> able to stay home and try to keep cool.

How hot does it get inside the stadium? Oh, I just got
it (from seattletimes.nwsource.com) - 93 on 7/23/06,
when the Ms het it up against the Red Sox 9-8.

 HN> I'm back at the ballpark until the series
 HN> is over (Sunday) and I'll be captain hap on the
 HN> final game against the Yanks...oh boy is THAT 
 HN> fun!! (NOT)

I'm glad to see that you beat them at least once.

 ->  HN> I like sharp cheddar...mozz is not my 
 ->  HN> favorite cheese to start with...only 
 ->  HN> ranking slightly ahead of provalone.
 -> I don't mind mozz, but the cost-benefit ratio is dreadful,
 -> owing to its being uncured and having full lactose.
 HN> I find it rather lacking in distinction
 HN> or much taste.

It's a good vehicle for garlic, tomato, and indigestion.

 -> Swiss Tavern?
 HN> Right across the street from my
 HN> watercolor studio...not bad grub
 HN> lots of beers, and nearby (grin)

Oh. I remember sort of, it looked disreputable, just the
sort of place you'd take a twenty-something girl! to the
detriment or benefit of your reputation depending on what
circles you run in.

 HN> Did anyone Video your final performance? or 
 HN> the Retirement concert? Would be fun to see 
 HN> a bit of it on YouTube!

No clue whatsoever. Wait a sec, I believe this is one -
you will note that it sounds as though there is a single
violin playing, miked heavily, and when he plays out of
tune (it happens here), everyone plays out of tune. If I'd
known I was that heavily miked, I might have been a tad
more careful. http://www.youtube.com/watch?v=pRjrl11WTMo

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

     Title: Torta De Zanahoria - Spanish Carrot Pie, 1599
Categories: historical, spanish, pies, vegetables
  Servings: 6

    1/2 lb carrots, cooked and drained
    1/2 oz candied orange peel,
           chopped
      6 oz monterey jack, shredded
      4 oz mozzarella, shredded
  1 1/2 oz ricotta cheese
    1/4 ts marjoram
    1/2 ts mint
      2    eggs, beaten
  1 1/2 TB butter
    1/2 TB cinnamon
    1/2 c  sugar
           pastry for 2-crust pie
           (preferably made with
           butter)
           cinnamon sugar
           rosewater

As it happens, I'm making carrot pie tomorrow for a 16th century Spanish
feast I'm cooking.  Here's my translation of the original recipe, and my
adaptation.  The recipe is from a 1599 Spanish cookbook, but the author
is known to have plagiarized hundreds of recipes from the Italian cook
Bartolomeo Scappi.  This appears to be one of them.  It appears in a
chapter entitled, "Divers Manners of Tortas, or Tortadas, Which in Italy
are Called Costradas, and in Naples, Copos".

Wash and scrape the carrots, and remove them from the water and cook
them in good meat broth, and being cooked remove them and chop them
small with the knife, adding to them mint and marjoram, and for each two
pounds of chopped carrots [use] a pound of Tronchon cheese and a pound
and a half of buttery Pinto cheese, and six ounces of fresh cheese, and
one ounce of ground pepper, one ounce of cinnamon, two ounces of candied
orange peel cut small, one pound of sugar, eight eggs, three ounces of
cow's butter, and from this composition make a torta with pastry above
and below, and the tart pan with pastry all around, and make it cook in
the oven, making the crust of sugar, cinnamon, and rosewater. In this
manner you can make tortas of all sorts of roots, such as that of
parsley, having taken the core out of them.

Diego Granado, Libro del Arte de Cozina, 1599

Preheat oven to 375 F.  Combine all of the filling ingredients and mix
thoroughly.  Place in the bottom crust.  Put on the top crust, and seal
the edges well.  Brush the top crust with rosewater, and sprinkle with
cinnamon sugar.  Bake for 45-50 minutes, until the crust is brown, and
the filling is set.

I made some substitutions in the cheeses.  I have been unable to
identify Pinto cheese, so I substituted mozzarella, which is a period
cheese (Granado refers to it in other recipes).  Tronchon is a Spanish
variety which is still produced today, but it is rare and hard to
obtain.  Its flavor is supposed to be mild, and I thought Monterey Jack,
though a modern cheese, might work in this recipe.  Fresh cheese is a
soft, newly-made cheese, and Ricotta has a similar taste and texture,
even though it is a whey cheese.

I've made this a couple of times, and it's gone over well.

Robin Carroll-Mann

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)