Text 22958, 91 rader
Skriven 2012-03-27 21:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: landlords
=================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> Detroit is in a class all it's own.

Homesick soldiers there long to go back to Iraq! [g]

 -> pretty slick / rental officer / then a judgement /
 -> within 7 days.

 HN> In many cases our is touted to be
 HN> the same...but when you get "into" 
 HN> the process it becomes more and more
 HN> a morass that binds you and your time
 HN> into one long struggle.

I've been though it several times here: an hour to file, an hour to
prepare my case, an hour or less waiting my turn to appear, a 10
minute session and it's all over in the course of 30 days.

 HN> many are "undocumented"

 -> Not a big issue problem here.

 HN> I could make a slightly disparaging 
 HN> comment about who would want to get
 HN> to the Dakota's and see what they're
 HN> like and want to go FURTHER north!!

[grin]

That would be disparaging towards North Dakota not Canada!

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

      Title: Shallot Tarte Tatin
 Categories: Chicken, Pies, Pastry
      Yield: 2 Servings

     50 g  Unsalted butter
    550 g  Shallots; soaked in boiling
           -water for 5 minutes,
           -drained, peeled, trimmed
    300 ml Vegetable or chicken stock
    200 g  sheets ready-rolled
           -puff pastry; thawed
      2 tb Caster sugar
      1 tb Balsamic vinegar
    Salt and freshly ground
    -black pepper
    Leaf salad; to serve

  Heat a large frying or saute pan. Melt 40g / 1and a half oz of the
  butter in the pan, toss in the shallots and gently fry for about 10
  minutes until golden, tossing occasionally.

  Pour in the stock to the pan and simmer for another 5-10 minutes
  (depending on the size of the shallots) until they are tender when
  pierced with a sharp knife but still holding their shape. Remove the
  shallots with a slotted spoon, drain well and pat dry with kitchen
  paper (you could use the remaining stock later for sauces or in a
  soup).

  Preheat the oven to 190C/375F/Gas 5. Unroll the pastry and cut out a
  25cm/10in circle, using a large plate as a template (don't worry if
  some of the edges the pastry sheet fall a bit short). Chill until
  ready to use. Melt the remaining knob of butter in a 23cm/9in
  ovenproof frying pan (preferably non-stick). Add the shallots and
  toss until well coated and heated through. Sprinkle over the sugar
  and cook for a minute or two until caramelised, tossing constantly.
  Then sprinkle over the vinegar, toss again until well coated and
  remove from the heat.

  Season the shallots generously. Top with the pastry, tucking the
  edges down the side of the pan. Bake for about 30 minutes until well
  risen and golden brown. Leave for a few minutes before loosening the
  sides with a knife and inverting on to a flat plate. Serve warm or
  cold, cut into slices with some of the salad.

MMMMM



Cheers

YK Jim
                              
... Shallots taste like onions with delusions of grandeur.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)