Text 12908, 87 rader
Skriven 2011-07-02 07:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: bah 544
===============
 ML> All graphic expositions are flawed: it's in the nature of
 ML> simplification - pre-digestion if you will of the data.
 RH> Part of the dumbing down of the education trend I've noticed in the
 RH> last 40 years or so.

We're beginning to sound like old folks. I agree education
seems to be rather down the tubes, but if you looked back
at some of the teaching materials we used to have in the
olden days, you'd find that many of them, especially the
visual aids (now called visuals), were dreadful.

 ML> I never paid any attention to those things except to
 ML> appreciate the fact that butter was at the top of the
 ML> old food pyramid, which is as it should be.
 RH> As in it's a good thing or it's a bad thing?

As in "the crowning glory of cuisine."

 Good thing to have a
 RH> little or a bad thing to have a lot of butter? Paula Deen would say
 RH> it's good to have a lot of butter; Graham Kerr would say it's a bad
 RH> thing to have a lot. Some foods can't be made or served without it--a
 RH> butter cookie, lobster---some can be made with a butter substitute and
 RH> be just as good.

I don't pay much attention to either of those, though I will
admit that Kerr's food looked quite a bit more appetizing
when he was a drunken cholesterol hound. As far as butter
substitutes go, the current word is that most of them are
worse for you than the real thing, and the only justification
for its existence is economy, which, given the flavor issue,
is sort of bogus.

 ML> Thing is the regulators and the company lawyers both require
 ML> those lurid side effects lists, in an abundance of CYAedness.
 RH> Nanny state policy again.
 
The phenomenon irritates me, whether it's because of market forces
or government.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Take Your Pick Fruit Pie
 Categories: Pies, Desserts, Fruits
      Yield: 1 Pie

      1 pk Refrigerated pie crust
           -(double crust)
      1 md Banana
     10 oz Frozen strawberries, thawed
           -and drained (reserve syrup)
     20 oz Can pineappple chunks in
           -syrup, drained (reserve
           -syrup)
      1 T  Lemon juice
    1/4 c  Sugar
    1/4 c  Quick-cooking tapioca
    1/4 t  Salt
      2 T  Margarine or butter

MMMMM--------------------SOUR CREAM TOPPING:-------------------------
      1 c  Sour cream
      3 T  Reserved strawberry juice

  Heat oven to 425 degrees F. Line pie pan with bottom crust. Slice
  banana into bowl; add strawberries, pineapple chunks, lemon juice and
  1/4 cup of the reserved pineapple syrup.

  Mix sugar, tapioca and salt. Stir into fruit mixture. Turn into lined
  pie pan and dot with margarine.

  Cover with the top crust, seal and slit to vent. Bake until crust is
  brown, 40 to 50 min; cool.

  Serve with Sour Cream Topping, made by mixing 1 cup sour cream and 2
  to 3 tablespoons reserved strawberry juice. Serve warm or cold.

  By Mary Stack of Orchard Park, NY, winner of the Pillsbury
  Refrigerated Pie Crust Championship 1998 at the Erie County Fair.
  Source: Buffalo News. Typed for you by Joan MacDiarmid.
MMMMM



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