Text 2499, 122 rader
Skriven 2010-10-06 07:56:00 av Dave Drum (46360.cooking)
     Kommentar till en text av Glen Jamieson (46326.cooking)
Ärende: CHOPSTICKS
==================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> We eat pasta about one day a week, and potatoes or similar another
 GJ> day, and the rest of the time eat rice as staple starch.  I usually
 GJ> cook 2 to 4 cups at a time in the rice cooker, or more if I want to
 GJ> save some to make a fried rice.  Occasionally I substitute Calrose
 GJ> brown rice, which makes a better fried rice.  That will clump well
 GJ> enough so that chopsticks can pick it up easily.

 DD> Don't you lot have forks and spoons? I have found that one can get the
 DD> food in better with a shovel or pitchfork than with a pair of sticks.

 GJ> It depends on what sort of consumption instrumentation the food is
 GJ> designed for.  Food prepared in bite-sized pieces is easiest handled
 GJ> with chopsticks, while soupy things ask for spoons in most cultures.
 
I am of the opinion that the fork is the logical progression from the
chopstick. If you wish to live in the past with archaic implements, then so be
it.  Bv)=
 
 GJ> Chopsticks do have an advantage in extending your reach if you wish to
 GJ> steal small, tasty items from someone else's plate, while saying,
 GJ> "Hey, look at that!" while pointing elsewhere with your free hand.

I, on the other paw, have never been comfortable with filching morsels from
another's plate. Freely offered is one thing. But, outright theft?!?!?! That's
no better than Jesse James or Ned Kelly. And if you try it with me - just keep
in mind that the more modern fork makes a pretty dandy harpoon.   Bv))=

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

      Title: Ned Kelly Pie
 Categories: Pies, Pastry, Beef, Cheese, Pork
      Yield: 4 servings

MMMMM-------------------------PIE BASE------------------------------
  1 3/4 c  Plain Flour
    2/3 c  Margarine or butter
      1 c  Milk
      2 c  Plain Flour
      2 ts Salt

MMMMM-------------------------FILLING-------------------------------
    400 g  Prime Mince Steak
  1 3/4 c  Water
    1/2 ts Salt
    1/4 ts Nutmeg
    1/4 ts Pepper
  1 1/2 ts Tomato sauce
      2 ts Worcestershire sauce

MMMMM-----------------------THICKENING------------------------------
    1/4 c  Cornflour
      1 tb Plain Flour
    1/4 c  Water

MMMMM-------------------"NED KELLY" TOPPING-------------------------
      3 lg (or 4 sm) eggs
    1/3 cu Grated cheddar or mozzarella
    1/3 c  Diced Bacon

MMMMM---------------------------CRUST-------------------------------
      1    Ready-rolled sheet of puff
           - pastry from supermarket
           - freezer

  Rub first two ingredients together very well in a large
  bowl. Add milk, then blend to form a smooth paste.

  Mix balance of flour and salt in a separate bowl. Mix all
  together to form a dough - do not overwork. Roll into
  a bowl.

  Cover with plastic wrap and allow to rest for 10-15 min
  on bench.

  Roll out to 1cm thick. Size-to suit your pie dish.

  Place in a lined, greased pie dish.

  Mince Steak Mixture: Place filling ingredients in a sauce
  pan and bring it to a rolling boil for 5 minutes.

  Mix together thickening and stir into filling to thicken.

  Allow mixture to cool before transferring it to prepared
  pie dish, lined with pie pastry.

  "Ned Kelly" topping: Crack 3-4 eggs on top of meat
  filling

  Top with grated cheese and bacon. Spread evenly over
  top of pie.

  Top Crust: Cut the puff pastry sheet to size and prick
  with fork.

  Bake in oven at 220øC for 20 minutes.

  Notes: Make sure the egg yolk sets when baking
 
  Serves 4 - 5

  Recipe by: Beechworth Bakery: Beechworth, Victoria

  From: http://www.simpeg.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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