Text 31522, 67 rader
Skriven 2012-12-02 13:02:31 av mark lewis (1:3634/12.42)
     Kommentar till en text av Dale Shipp (1:261/1466.0)
Ärende: Cheezoid Slices
=======================
 DD> to get the slices apart cleanly. And if one unwrapped the brick of
 DD> slices to interleave them with plastic film or waxed paper ... well it
 DD> was just simpler to get the piano wire cheese slice out the utensil
 DD> drawer  and set the thickness to what one liked.
 DS>  
 DS> We have had piano wire cheese slicers that broke too soon for my
 DS> money. 

we have, too... i think there's three or four broken ones in the kitchen on the
table now... every one of them has broken at the bend on one side where the
wires come across the holder to the top slicing area... i suspect simply cheap
wire since they're all made in china... like a chain being only as strong as
its weakest link, a wire is only as strong as its weakest section... these just
happen to be stressed at the bend(s)...

 DS> But now, Gail has found one that has lasted quite well.  We have a 
 DS> similar problem with hard boiled egg slicers -- mainly when we try 
 DS> to use them to slice mushrooms.

i've gotten to where i just use a knife on everything... no fancy bouncy
choppers or graters or slicers... gimme a knife and i'll knock it down to small
enough pieces to enjoy ;)

 DD> But, who's gonna complain if you don't add a recipe? The moderator? He
 DD> hasn't been seen in these parts for months and months.

 DS> I wish that he would poke his head in every now and then -- I enjoy
 DS> what he has to say.

sounds like a purt nice fella... can't wait to meet him B-)

recipe 1307 because it is... well... 13:07 o'clock :)


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pesto Sauce, Winter Style
 Categories: Italian, Sauces
      Yield: 8 Servings
 
   5.00    Large Cloves Garlic
   1.00    Bunch   Parsley
   1.50 c  Olive Oil
   2.00 tb Dried Basil
   2.00 oz Bottle Pignoli (Pine Nuts)
           Or A Small Package Of
           Fresh Pignoli
   4.00 oz Parmesan Cheese, Grated
           (Plus More For Dusting
           Pasta)
   0.50 ts Salt
 
  Peel and cut up the garlic cloves.  Rinse the parsley and remove the
  stems. Shake dry.  Add everything to the blender in the order given.
  Blend on HIGH until the sauce is smooth.  Refrigerate, covered, until
  needed. This makes enough sauce for 2 lbs of pasta or 8 servings.
  NOTES: You will need extra grated Parmesan cheese to sprinkle over
  the pasta that you have added the sauce to.  Do this just before
  serving. Leftover sauce freezes well. Use to flavor soups, or on
  broiled meat or fish, or as a spread on toasted French Bread.
 
MMMMM
 
)\/(ark

--- 
 * Origin:  (1:3634/12.42)