Text 20053, 100 rader
Skriven 2012-01-17 17:39:42 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Radios
==============
->  -> RH> You kept saying country.  Ernest Tubb was bluegrass.   We can't 
get
-> 
->  -> Beg to differ - Bill Monroe was bluegrass. As were Lester Flatt and 
Earl
->  -> Scruggs. Ernest Tubb specialised in two types of music - Country and
->  -> Western with a few ventures into Western Swing - but not enough to 
worry
->  -> Bob Wills.
-> 
->  RH> Close enough for government work.  Western swing and I get along OK 
in
->  RH> reasonable doses.
-> 
-> Except that bluegrass is a specific genre involving banjo (which no C&W 
band
-> has that I know of), mandolin and fiddle and NO pedal steel guitar ... 
which
-> almost all C&W groups employ. 
->  
Early jazz bands had banjos as often as not, so I'd be highly surprised if
a 
C&W band or 12 didn't too.  The roots country, bluegrass, etc bands cross-
pollinate, especially now.  Some of the new outfits don't make the 
distinction; if they like it they play it.  I don't know any of the band 
names, but I've heard some of it.  


->  RH> Sort of... I've seen one but never owned one.  All I have for AM
->  RH> indoors is a crap stereo receiver.  It's pulled in St Louis late 
night
->  RH> a few times though, so you never can tell.  Probably easier to 
stream
->  RH> it on line.
-> 
-> Last time I tuned to the AM side of the radio it was all right-wing 
babble
-> shows viewing with alarm. Damned near impossible to find *any* music and 
the AM
-> bands.
-> 
I can find Spanish, Classical and some religious programming here on the AM 
dial, but not much else other than sports and el-Rushbo.  If I have the 
radio on here, it's on the only independent commercial station (hard rock) 
left in the area or one of the college ones.  I'm not that fond of all the 
hard rock station, but I'm allergic to Clear Channel.

Radio Days Cherry Custard Kuchen
 

Prep Time: 30 Minutes
Cook Time: 25 Minutes
Ready In: 55 Minutes
Servings: 20

"This vintage cherry dessert tops a buttery cake layer with cherries, a 
creamy custard, and streusel for the final touch."
INGREDIENTS:
1 1/2 cups sifted all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 egg, slightly beaten
1 tablespoon milk, or as needed
2 (16 ounce) cans pitted sour cherries,
drained
 
3/4 cup white sugar
2 tablespoons all-purpose flour
3 eggs at room temperature
3/4 cup milk
1 pinch ground cinnamon (optional)
1 pinch ground nutmeg (optional)
 
2 tablespoons butter
1/2 cup white sugar
1/2 cup all-purpose flour
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 
9x13-inch baking dish. Whisk together 1 1/2 cup of sifted flour, baking 
powder, and salt in a large bowl.
2. With a pastry cutter, chop the unsalted butter into the flour 
mixture until it resembles coarse crumbs; mix in 1 egg and 1 tablespoon of 
milk, creating a dough; if dough seems dry and crumbly, mix in additional 
milk, a teaspoon at a time. Pat the dough into the prepared baking dish,
and 
sprinkle the cherries evenly over the dough.
3. In a bowl, sift 3/4 cup of sugar with 2 tablespoons of flour; whisk 
in the 3 eggs and 3/4 cup of milk until smooth. Mix in cinnamon and nutmeg 
if desired; pour the mixture over the cherries. In a small bowl, using a 
pastry cutter, chop 2 tablespoons of butter with 1/2 cup of sugar and 1/2 
cup flour until crumbly; sprinkle the streusel over the custard mixture.
4. Bake in the preheated oven until the custard is set and the streusel 
is lightly browned, 25 to 30 minutes. Serve warm or cold; refrigerate 
leftovers.

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?
RecipeID=218431&origin=detail&&Servings=20
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