Text 10898, 101 rader
Skriven 2011-05-16 22:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Card Sharps
===================
-=> Quoting Dave Drum to Jim Weller <=-

 HN> I was a pretty good poker player
 HN> and pool player back in those days too!
 
 JW> Bridge was my money maker back then.

 DD> Not to play I can top that - but, I put myself through 2 years of
 DD> Community College and two years (leading to a Master's in Public
 DD> Affairs Reporting) playing gin rummy, bridge, pinochle, hearts and
 DD> euchre in the student union.

Bridge and Hearts were just a side line for me. The real money was
my summer job in the oil patch.

 DD> pinochle deck + four extra aces. Did you ever see a bid of 10
 DD> spades?

No, but I had a partner bid 8 clubs once against a cold 7 spade
vulnerable contract. There was a great drunken debate on whether
that was legal or not. We did get to play it out eventually, went
down four doubled, not vul, and went on to win the rubber
eventually.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Onion Pie with Roquefort, Prosciutto and Walnuts
 Categories: French, Pastry, Cheese, Ham, Nuts
      Yield: 4 Servings

      2 tb Olive oil
      2    White onions, very thinly
    Sliced
    1/4 c  Water
      3 oz Roquefort cheese, crumbled
    Into small pieces
    Salt and freshly ground
    Pepper
    1/2 c  Walnuts, coarsely chopped
      1 tb Unsalted butter, melted
      2    Puff pastry sheets, each 11
    By 15 inches
      1    Egg, lightly beaten
      4 sl Prosciutto, about 1 oz each

  Pithiviers de Roquefort au Jambon et aux Noix

  A staple of everyday French cooking, onions are a common
  ingredient in a variety of dishes featured on bistro menus.
  Embellished with Roquefort, prosciutto and walnuts, this recipe
  produces a somewhat more upscale version of the ever-popular onion
  pie. It is traditionally served either as a first course or
  alongside a crisp green salad for a light supper.

  Place a baking sheet with sides in a freezer.

  In a saute pan over medium-high heat, warm the olive oil. Add the
  onions and saute until golden brown, about 10 minutes. Add the water
  and continue to saute until all the moisture evaporates, about
  another 5 minutes. Add the Roquefort cheese and continue cooking,
  stirring occasionally, until melted, about 5 minutes longer. Season
  only lightly with salt, if needed, and add pepper to taste. Stir in
  the walnuts, then spread the mixture out onto the chilled sheet pan.
  Place in the freezer until the onions cool down completely, about 10
  minutes.

  Preheat an oven to 450 F (230 C). Brush a baking sheet evenly with the
  melted butter.

  Place the puff pastry on a cutting board. Using the rim of a small
  plate about 5 inches (13 cm) in diameter as a guide, cut the pastry
  into 8 rounds. Discard the pastry scraps.

  Place 4 of the rounds on the prepared baking sheet. Brush their outer
  rims and tops with the beaten egg. Evenly distribute the cooled onion
  mixture onto the middle of each of the 4 rounds, leaving 1 inch (2.5
  cm) uncovered around the edges. Place 1 prosciutto slice on top of
  each mound of the onion mixture. Cover each round with a second
  pastry round, making sure to pinch down firmly around the edges to
  seal in the filling. Brush the top of each “pieö with more of the
  beaten egg. Using a small, sharp knife, pierce the top of each pie
  once with a small slit.

  Bake until golden brown, about 20 minutes. Remove from the oven and
  serve immediately.

  From: Karen Stephens


MMMMM

Cheers

YK Jim


... Doctors give you medicine until you die.

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