Text 16147, 98 rader
Skriven 2011-09-30 07:32:10 av Dave Drum (1:261/38)
  Kommentar till text 16120 av Michael Loo (1:123/140)
Ärende: Electronica
===================
-=> MICHAEL LOO wrote to NANCY BACKUS <=-

 ML> I think we're relying way too much on such electronic
 ML> procedures. Someday something relatively trivial will go
 ML> wrong, and the whole grand machine of commerce will grind
 ML> to a halt, causing much aggravation but creating much labor.

If I wanted to take over this or any European country an air-burst nuke could
create a sufficient electromagnetic pulse to put a stick in the spokes of life
as we know it. Not grind it to a halt - stop that sucker instantly. Cars would
not run, trains would run down their tracks willy-nilly, communications would
cease - except face to face verbal or hand written stuff, microwaves would
cease to function (hey, there's a silver lining) major (and minor) appliances
would simply refuse to function and the power grid would probably be down
anyway.

The person with an old-fashion (pre smog laws) car and a supply of accessible
gasoline could rule a wide swath of territory.

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

      Title: Old-Fashion Currant Tart
 Categories: Pies, Pastry, Desserts, Fruits, Nuts
      Yield: 6 Servings

MMMMM---------------------------DOUGH--------------------------------
    1/2 c  Unsalted butter
    1/4 c  Sugar
      1 t  Vanilla extract
      1    Egg yolk
  1 1/4 c  Cake flour

MMMMM------------------------PASTRY CREAM-----------------------------
      1 c  Milk
    1/4 c  Sugar
      3    Egg yolks
      3 tb Flour
      1 ts Vanilla

MMMMM-------------------------FINISHING------------------------------
      3 pt Fresh red currants; rinsed
           - stemmed
    1/2 c  Toasted; sliced almonds
           Confectioners' sugar

MMMMM---------------------------GLAZE--------------------------------
      1 c  Red currant jelly
      2 tb Kirsch *

  * Substitutes: Syrup or juice of black cherries, raspberries,
  boysenberries, currants, grapes or cherry cider. Although
  the alcohol will cook out of the liqueur when making the
  glaze.

  FOR THE DOUGH: Beat the butter and sugar with the paddle on
  medium speed until very soft and light. Beat in the vanilla
  and the yolk and continue beating until smooth and shiny,
  about 3 more minutes. Stop the mixer, sift the cake flour
  and add to the butter mixture. Pulse the mixer on and off to
  incorporate the flour. Scrape the dough onto a piece of
  plastic, wrap and chill it until firm.

  FOR THE PASTRY CREAM: Combine the milk and half the sugar in
  a saucepan over low heat. Whisk the yolks with the remaining
  sugar and sift the flour over and whisk it in. Beat 1/3 of
  the boiling milk into the yolk mixture and return the
  remaining milk to a boil. Beat the yolk mixture into the
  boiling milk and continue beating until the cream thickens
  and comes to a boil. Remove from heat and stir in the
  vanilla. Scrape the cream onto a clean plate, cover with
  plastic wrap and chill.

  Roll the dough and fit it into a 10-to-11-inch tart pan. Cut
  a disk of parchment paper to fit the inside of the dough and
  fill with dried beans. Preheat oven to 325øF. Bake the tart
  shell about 20 minutes, until set. Remove the paper and
  beans and continue baking 5 minutes more to color the
  pastry. Do not over-bake. Cool the shell in the pan.

  Spread the cooled pastry cream on the cooled tart shell.
  Arrange the currants on the pastry cream. Bring the jelly
  and kirsch to a boil and strain. Reduce to thicken if
  necessary.

  Brush the glaze on the berries. Edge the tart with the
  almonds and sprinkle the almonds with the confectioners'
  sugar.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... 'Tis an ill wind that blows no minds. -- Malaclypse the Younger

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)