Text 28790, 124 rader
Skriven 2012-08-27 07:20:39 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: MAC & CHEEZOID
======================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> Things were cheaper (we think) when looking back at 35c hamburger and
 GJ> When did you buy a 35c hamburger?  (Or are you older than you appear?)

 DD> I am 70 - I have no idea how old I appear to others. The last time I
 DD> have a clear memory of 35c hamburg I was married - so I would have been
 DD> in my late 20s - say, less than 45 years ago. The pricing was 3 pounds
 DD> of ground beef for U$1 (33c/lb).

 GJ> I mis-understood; I thought you meant "a" hamburger, not hamburger
 GJ> meat, aka sausage meat or similar, although the same price could still
 GJ> have applied.  (Vainly trying to imagine a youthful D D...)

Oh, I remember 8c hamburgers. When McDonald's first came to town their
hamburger sandwiches were but eight pence each - cheeseburgers a dime (10c).
25c hamburgers were common at sit-down cafes and diners in that era.
 
 DD> Here are the conventions I use in my recipes:

 DD> ---SNIPPETY---

 DD> All onions are yellow unless otherwise specified.
 GJ> I use brown and red onions, and very occasionally, white.

 DD> Yellow onions usually have light brown skins and a yellow tinged flesh
 DD> - which is what I am guessing that you have there. White onions have a

 GJ> Our onion skins are sort of mid-brown, with white flesh.

Our "yellow" onions often have white appearing flesh. Sometimes it has a
yellowish tint ranging to a deeper yellow. These onions range from sweet to
fairly "bitey".
 
 DD> white skin and white flesh and red onions have a red/purple skin and
 DD> look striated when sliced across. The pigment usually cook out or is

 GJ> As we don't have your sweet Vidalia onions, we use the red (or
 GJ> "Spanish") onions for salads.

You could grow a "Vidalia" style onion if you have low sulphur soil. Texas
1085, Walla Walla (from up in Hap land), and Maui onions from Hawaii are other
sweet, mild cultivars in the Vidalia pattern. 
 
 GJ> I do that - sometimes.  As cups do vary, it is better to use
 GJ> quantities specified in grams or milli-litres, which are universal.

 GJ> A "cup" can be anything from 200 to 250 ml, depending on the country.
 GJ> (Checking on 2 of mine, one old one says, "8 fl.ozs = 1 cup = 226 ml.
 GJ> The other measuring cup says, "1 metric cup = 250 ml."

I use American cups with American capacities - 8 fl oz to the cup. Some of the
cups I have also have a metric volume on them - to which I pay scant attention.
 
 DD> Our measuring cups are of specific volume. Drinking cups, not so much.
 DD> I have one set of Pyrex measuring cups which are clear and have volume
 DD> measures printed on the sides - ounces/cups on one side, metric on the
 DD> other. You're on your own for parallax correction, though. I generally
 DD> use them only for liquid measures.

 DD> ---SNIPPETY---

 GJ> After checking through my dictionaries and recipe books, I find that
 GJ> the terms, pepper, chilli, chili, sili, chile, piment, chabai, are
 GJ> bandied about quite loosely, and used for anything from a capsicum to
 GJ> a habanera to a tiny black spice berry, but nowhere in these books
 GJ> have I seen "capsicum" mis-used.

Which is why I have been making an effort to standardise the terminology. But,
people will insist on using their favourites - and damn the consequences.

Another of my pet peeves is recipe writers, who should know better, calling for
"stalks" of celery when the recipe obviously needs the celery measured in
"ribs" (the individual sticks separated from the stalk). A stalk of celery is
the whole megilla, leaves, heart, root cap and all. It is one of the more
common faux pas that I have to correct when prepping recipes for Meal Muncher.
Well, along with straightening out the terminology and nomenclature of the
capsicum family.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacon & Two Onion Cheesecake
 Categories: Cheesecake, Pork, Vegetables, Appetisers
      Yield: 10 Servings
 
      6 sl Bacon; diced
      1 lg Sweet onion; chopped
      1 cl Garlic; minced
     15 oz Container (425g) ricotta
           - cheese
    1/2 c  Half & Half (lt. cream)
      2 tb Flour
    1/2 ts Salt
    1/4 ts Cayenne pepper
      2 lg Eggs
    1/2 c  Thin sliced green onion
 
  In a 10" skillet, cook bacon until crisp; remove to paper
  towels with slotted spoon. Cook chopped onion & garlic
  until tender, about 6 minutes. Drain in strainer; reserve
  bacon drippings for another use. In a bowl, combine
  ricotta cheese, half-and-half, flour, salt & pepper; using
  electric mixer, blend until smooth. Add eggs, one at a
  time; blend until smooth. Reserve 3 tb of the bacon for
  garnish.
  
  Stir remaining bacon, cooked onion mixture & green onions
  into ricotta mixture. Lightly grease side of 8 or 9-inch
  spring-form pan; pour batter into pan. Bake at 350øF/175øC
  40 minutes or until center is just set. Remove to wire
  cooling rack; cool to room temperature. Garnish with
  reserved bacon; serve with assorted crackers. 

  Makes 10 appetizer servings.
  
  ENJOY!!!

  Uncle Dirty Dave's Kitchen
 
MMMMM

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