Text 28650, 124 rader
Skriven 2012-08-24 05:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: increments 166
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 ML> Many great cuisines developed with unadjustable heat sources.
 ML> Stir-fry is essentially a high or off proposition. You just
 ML> have to be kind of careful is all.
 NB> The advice comes too late for my camping week...

Stir-fry is a wonderful thing; not only are the results good,
but also you are necessarily tied to the kitchen during the
whole process, minimizing the chance of charcoal disaster.

 NB> I made the mistake of not really babysitting some things that I
 NB> normally would have at simmer... and got quite a major blackened
 NB> addition to them...  ;0   If we go back there again, I'll either
 NB> re-think what I'm going to fix for my meals, or stand guard over the
 NB> stove, stirring almost constantly to keep things from sticking and
 NB> burning... 

But then soups are a good option in camp, plus one generally
needs extra fluid when out exercising. This posits of course
a good water source and a good place to get rid of the extra.

 -=> Nancy Backus said to Michael Loo <=-
 ML> Hum. So hypothetical question: let's say she acquires -
 ML> buys, is given, or finds - a winning ticket for $1M. What
 ML> does she do with it? What are the amounts that make it worth
 ML> the trouble - either small enough not to change one's life
 ML> or big enough to change it permanently?
 NB> Dunno what she'd do...  the $5 wins seem to be ok...  ;)

I figure up to the amount you might find on the sidewalk
is ok, the limit then being $100, or practically speaking
$20. If I found a Benjy, though, I'd feel kind of sorry
for the person who lost it, and that would lead to a whole
nother train of thought, if not action.

 NB> So only the one message went missing, and it was in fact, from
 NB> Doc's.  Dunno when or how that one message got deleted, everything else
 NB> seems to still be there...  As to why you never saw them, maybe it
 NB> /was/ a pointer issue... or maybe all you missed was just the one
 NB> message...? 

Maybe all I missed was the one, which mysteriously disappeared
(I am sure Burt would be heartbroken to know that his pearls
of prose went off into the ether). Hard to tell, as the evidence
for the post having existed lies in the reply only, as far as
I can see. At one point, regarding a similar occurrence, there
was discussion of false positives in duplicate checking, which
might have happened again.

THE MOTHER OF ALL BUTTER COOKIES
cat: dessert, master recipe
Yield: 48

1 1/2 c all-purpose flour
1/2 c cornstarch
3/4 c sugar
1 pn salt
8 oz chilled unsalted butter, cut into bits
1 ts vanilla extract
1/2 c milk, approximately

Preheat oven to 375 F. Combine flour, cornstarch, sugar,
and salt in a food processor, and pulse once or twice.
Add butter and pulse 10 or 20 times, until butter and
flour are well combined. Add vanilla and egg and pulse
3 or 4 times. Add about half the milk and pulse 2 or 3
times. Add the remaining milk a little at a time, pulsing
once or twice after each addition, until the dough holds
together in a sticky mass.

Remove the dough from the machine to one or more bowls.

To make cookies, drop rounded ts of dough (you can make
the cookies larger or smaller, if you like) onto a nonstick
baking sheet, a sheet lined with parchment paper, or a
lightly buttered sheet. If you want flat cookies, press
the balls down a bit with your fingers or the back of a
spatula or wooden spoon. Bake 11 min, or until the
cookies are done as you like them. Cool on a rack, then
store, if necessary, in a covered container.

From Spice Drops to Cut Outs.
Variations on the flavor of these butter cookies are
limitless. Here are a few suggestions:

-- Butterscotch cookies: Substitute brown sugar for half
or more of the white sugar, or simply add 1 Tb of molasses
along with the egg.

-- Citrus cookies: Omit the vanilla, and add 1 Tb of lemon
or orange juice and 2 ts grated lemon or orange rind along
with the egg. A couple Tb of poppy seeds can also be added.

-- Chocolate chip cookies: Stir in 1 c chocolate chips.
(The butterscotch variation is good with chocolate chips.)

-- Other chunky cookies: To the finished batter, add about
1 c of M&Ms (or similar candy), roughly chopped walnuts,
pecans or cashews, slivered almonds, raisins, coconut, or
dried cherries or cranberries. Or combine any chunky
ingredients you like.

-- Ginger cookies: Add 1 Tb ground dried ginger to the dry
ingredients. For even better flavor, add 1/4 c minced
crystallized ginger to the batter by hand (this works well
in addition to or in place of the ground ginger).

-- Spice cookies: Add 1 ts ground cinnamon, 1/4 ts each
ground allspice and ground ginger and 1 pn ground clove
and mace or nutmeg to the dry ingredients.

Or you can make rolled cookies by freezing the dough for
15 min or refrigerating it for at least 1 hour. Working
half the dough at a time, roll it out on a lightly floured
surface; the dough will absorb some flour at first but will
soon become less sticky. Do not add more flour than
necessary. Roll about 1/4" thick, and cut with cookie
cutters; decorate as you like. Bake as above, reducing
the cooking time to 8 to 10 min.

Mark Bittman, NY Times 12-16-98

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