Text 14856, 69 rader
Skriven 2011-08-18 09:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: flights of fancy 763
============================
 ML> Out of there at 11:15, and after an amusing Garmin-fueled
 ML> little detour to find a gas station, we were off.
 DS> Given your distaste of GPS systems, you are being rather gentle in
 DS> your statement -- it really was a wierd route.

I was amused - it was too silly for any other response
to be appropriate.

   The station was
 DS> supposed to be only 0.3 miles from where we were, but Garmin led us on
 DS> a merry chase of more than a mile -- in a wide circle all around the
 DS> station just to send us into it on the correct side of the street. 

I don't know what interesting extra information is in the
database (as I said, I am quite impressed by the speed limit
information), but it appeared to me that it thought that
there was some kind of barrier preventing us from making a
left turn into the gas station (there was not, of course).

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

      Title: Pear Tart With Burnt Hazelnut Ice Cream
 Categories: Desserts
      Yield: 1 Tart

MMMMM------------------------------PASTRY-----------------------------------
  1 3/4 c  All-purpose flour
      3 tb Granulated sugar
     10 tb Unsalted butter, chilled
      1 lg Egg yolk
      4 tb Cold water

MMMMM-----------------------------FILLING----------------------------------
    1/2 c  Unsalted butter
      1 c  Granulated sugar
      8    Bartlett pears,
           -- slightly under-ripe
           Butter (for greasing)

  Yield: 6 - 8 servings.

  Combine flour and sugar in food processor and pulse to mix. Cut chilled
  butter into cubes and scatter over dry mixture. Pulse until mixture
  resembles coarse meal. Beat in egg yolk with motor running and process
  until pastry just binds together. Turn dough out, knead 3 turns, bring
  dough together and wrap in plastic wrap. Refrigerate 30 min or for
  up to 8 hours. To prepare filling, peel, core and quarter pears. Butter
  a 10" pie pan 2 " deep. Melt the butter in a large frying pan. Add sugar
  and shake pan to combine butter and sugar. Cook over medium heat until
  caramel turns a deep, tawny brown. Immediately add the pears. Cook,
  shaking the pan until pears are brown and tender and juices are reduced.
  Transfer browned pears to prepared pan. Cook caramel 1-2 min to
  thicken, taking care not to burn. Pour caramel over cooked pears in pie
  pan. Roll out chilled pastry into a circle slightly larger than the pan.
  Place pastry over the top of pears. Trim pastry flush with rim of pan.
  Tuck pastry into pan, and slash in several places. Bake in middle of 400
  oven 30 min. (Check after 20 min, and cover loosely with foil if
  too brown). Remove tart from oven. Let stand 30 min. Invert onto
  platter. Pear tart is best if served within 4 hours of baking.

  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board

MMMMM


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