Text 15077, 99 rader
Skriven 2011-08-31 12:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: hurricane aftermath 829
===============================
 JW> Hey it actually was a pretty serious storm with major flooding and
 JW> power outages and yes, a few deaths, many avoidable.

Power out does not a disaster make, most of the time.

  I read that
 JW> there were 38 deaths in the US (the Caribbean ones are rarely
 JW> mentioned). Also that one guy was surfing, two were canoeing, one
 JW> was outdoors in a tent and eleven men (no women, they have more
 JW> sense) were outdoors and hit by trees. Those people should be given
 JW> Darwin awards and not counted. As well one child was killed in a car
 JW> at an intersection where the lights were out. That should be
 JW> considered a stupid vehicle accident and not as a hurricane related
 JW> one. So that leaves 22 sad, unavoidable hurricane deaths.

I went off and looked and saw that of these others, some more
were in the stupid vehicle category, and some were in the hit
by trees indoors department, which might be classified as sad
and unavoidable, but there is a reason why people pay tree
services to come and saw off damaged limbs. I figure that most
if not all of the toll was preventable. Just stay the eff inside,
and on the ground floor. In fact, people who heeded the warnings
of the tee vee probably did fine.

On the whole, this was a discomforting storm rather than the
disaster advertised.

  To put
 JW> things in perspective there are 10 automobile deaths and 20 gun
 JW> related deaths a day, every day.
 
How many heart attacks?

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Vidalia Onion Tart
 Categories: Appetizers
   Servings:  6

           Filling
      2 lb Vidalia sweet onions
      2    Egg yolks
      6 tb Heavy cream
    1/2 c  Water
    1/4 lb Bacon; cut in strips
      1 ts Flour
      1 ts Salt
    1/4 c  Peanut oil
           Pie pastry; see below
           Pie pastry
      2 c  All-purpose flour
    1/2 c  Unsalted butter
      2    Egg yolks
      1 ts Salt
      6 tb Cold water

  FILLING: Slice onions thinly and layer in large saucepan. Add 1 teaspoon of
  salt to them and set aside to draw out the water for at least 30 minutes.
  Add 1/4 cup of oil and 1/2 cup of water.  Steam onions until transparent
  and water is cooked out.  Meanwhile, place sliced bacon in a small amount
  of water in a shallow pan and blanch to remove excess fat. Bacon should be
  limp.  Pour off liquid and coarsely chop.  When water is cooked out of
  onions, add 1 teaspoon of flour and stir to dissolve.

  Remove from heat and add 2 egg yolks and cream with the onions. Stir
  constantly.

  PIE PASTRY: Sift flour onto a pastry board, cloth or dough bowl and make a
  large well in the center. Pound butter to soften slightly or have at room
  temperature.  Place butter, egg yolks, salt and smaller amount of water in
  the well and work together with the fingertips of one hand until partly
  mixed.  Gradually work in flour, pulling dough into large crumbs using the
  fingertips of both hands.  If the crumbs are dry, sprinkle over a
  tablespoon of more water.  Press dough firmly together - it should be soft,
  but not sticky.  Work on a lightly floured board, pushing dough away with
  the heel of the hand and gathering it up with a dough scraper until smooth
  and pliable.  Press dough into a ball. Wrap in foil or plastic wrap and
  chill for 30 minutes. It can be stored tightly wrapped in the refrigerator
  for up to 3 days.

  DIRECTIONS: Roll pastry to about 1/2 inch thickness in a rectangular shape.
  Place pastry on an oiled baking sheet. Crimp edges of pastry if desired.
  Beat an egg yolk with a pinch of salt and brush over the entire pastry.
  This is called "egg glazing" and helps the filling adhere to the pastry.
  Pierce pastry with a fork in several places to prevent bubbles from forming
  while baking. Spread onion mixture over the pastry and sprinkle the chopped
  bacon on top. Bake at 300 degrees F. for 10 to 15 minutes or until nicely
  borwned. Cut into 1 inch squares for hors d'oeuvres. May be made a day
  ahead and reheated. Wait to cut until after heating if made ahead. May be
  baked in individual tartlet pans or a pie plate. From "Sweet Vidalia
  Onions" Blue Ribbon Recipes Published by Howell Printing Company Aiken,
  South Carolina ISBN 0-9614318-1-4 Library of Congress Catalog Number
  86-090484 If unable to obtain, write the author directly - Evelyn Rogers
  P.O. Box 736 Vidalia, Georgia 30474 Source: Sweet Vidalia Onions

MMMMM
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