Text 18190, 119 rader
Skriven 2011-11-23 22:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: north south 240
=======================
-=> Quoting Michael Loo to Jim Weller <=-

Re: 11/11/11 weddings

 JW> There are three in our extended family, causing some relatives
 JW> grief picking and choosing which one to attend.

 JW> They were all on the 11th AND spread out (Fort McMurray, Calgary
 JW> and Montreal.

 ML> It would have been nice (too late now) to have some kind of
 ML> 3-way data feed, so those attending any one could have had
 ML> the feeling of participating a little in the other two.

That is a good idea, but one nobody thought of at the time.

 ML> 1 cn French fried onion ring, 3oz

 JW> Are these really so terrible? I have never had them. I think I'll
 JW> buy a can just so I'm in the know.

 ML> They're not that terrible, just onions, batter, and grease,
 ML> all of which are acceptable foods.

It turns out my store doesn't carry them, so I'm not going to find
out in the near future.

 ML> When I lived in the Deep South
 ML> the first day of high school,
 ML> the parents looked at me and did a double take of almost comic
 ML> proportions, then sighed with relief and said, "For a moment
 ML> I'd thought they'd broken the color bar."

That's so sad. I wonder if things have progressed in that part of
the world over the past 40 tears.

 ML> I had a USA Papa Burger recently; a disappointment compared to
 ML> the Canadian product.

Well you did have yours in Alberta which is famous for its beef. And
it probably cost a bit more.

 ML> Does A&W Canada still make root beer
 ML> according to the time-honored recipe (17 not-so-secret herbs
 ML> and spices, of which 16 are natural)?

The root beer served at A&W Canada is made for them by Coca-cola
under licence. Elsewhere in the world it is made by Dr. Pepper.
Presumably both companies are more or less following the original
recipe except for the HFCS thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb Meringue Tart
 Categories: Canadian, Pies
      Yield: 6 Servings
 
           BASE:
    3/4 c  Butter
      2 c  Flour
      3 tb Sugar
           FILLING:
      4 c  Chopped rhubarb
      1 c  Granulated sugar
    1/2 c  Brown sugar
    1/2 c  Cream or milk
    1/4 ts Salt
      4    Egg yolks
    1/3 c  Flour
           Juice and minced rind of 1
           Lemon
           MERINGUE:
      4    Egg whites
    1/2 c  Sugar
        pn Cream of tartar
 

  It makes a pretty summer dessert like a lemon meringue pie but
  with a pale pink filling. Use young strawberry rhubarb stalks that
  are red all the way through  - or include some fresh chopped
  strawberries in the filling for the best colour.
  
  Combine base ingredients in a food processor and pulse until
  crumbly or cut butter into flour and sugar using a pastry blender.
  Press into bottom and up sides of a greased 10-inch tart pan with
  removable base. Bake crust at 350 F for 12 minutes. Cool.
  
  Mix ingredients for filling and pour into tart shell. Place tart
  on a cookie sheet to catch spills and bake for another 45 minutes
  at 350 F. Cool.
  
  In a clean bowl, beat egg whites with cream of tartar until soft
  peaks form. Beat in sugar, a tablespoon at a time, until meringue
  is stiff and glossy. Spoon evenly over rhubarb, sealing to the
  edges of the crust to prevent shrinking. Using the back of a
  spoon, make decorative spikes and swirls in the meringue.
  
  Return tart to oven for 10 minutes, until meringue is golden
  brown. Let cool thoroughly before cutting but do not refrigerate
  or the meringue will weep.

  Source: High Plains: the Joy of Alberta Cuisine

  From: Lightnin Dave
 
MMMMM
 


Cheers

YK Jim


... Never moon skunks.

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