Text 35518, 121 rader
Skriven 2013-04-01 05:47:33 av Dave Drum (1:18/200.0)
  Kommentar till text 35516 av Dale Shipp (1:261/1466.0)
Ärende: Milk
============
-=> Dale Shipp wrote to Dave Drum <=-

 ML> nice as if not nicer than their milky counterparts. The
 ML> unannounced presence of dairy in foods that would do just
 ML> as well without irritates me. There are those who put
 ML> milk in their burgers, which just seems so contrary.

 DD> I know the reason(s) that some add milk, milk solids, or whey to their
 DD> breads. But adding milk or cream to a burger just seems so
 DD> counter-intuitive - unless one is an anti-Semite and wishing to thumb
 DD> one's nose at the Kashrut.

 DS> Ask Michael what he thinks about those who add milk products to beer!
 DS> It happens.

If they advertise it - like Milk Stout - then OK. I'll give it a good leaving
alone, having tried a couple versions of that quaff. But, if they sneak it in -
I can see where a lactose intolerant victim would be upset. And not just in the
tummy.

 DD> I'll take me avocado however it comes.   Bv)=

 DS> Our son likes avocado -- both kinds, but neither Gail nor I have ever
 DS> acquired a taste for them.  I'd just as soon leave them be.

I quite like them - I suspect it's one of those things like liver or bagpipes.
"Although there are close to 500 varieties of avocados, seven varieties are
grown commercially in California, and the Hass variety accounts for
approximately 95 percent of the total crop." http://www.californiaavocado.com

One of my homes in Sunnysoutherncalifornia had a couple avocado trees and I had
avocados for the picking.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mrs Beeton's Rich Holiday Pudding
 Categories: Desserts, Puddings, Nuts, Fruits, Booze
      Yield: 4 Puddings
 
           Fat for greasing
    225 g  Plain flour
        pn Salt
      1 ts Ground ginger
      1 ts Mixed spice
      1 ts Grated nutmeg
     50 g  Blanched almonds; chopped
    400 g  Soft dark brown sugar
    225 g  Shredded suet
    225 g  Sultanas
    225 g  Currants
    200 g  Seedless raisins
    175 g  Cut mixed peel
    175 g  Dried white breadcrumbs
      6    Eggs
      5 tb Milk stout 
      1    Orange; juice of
     50 ml Brandy
    125 ml Milk; or up to 250 ml
 
  Grease four 600 ml pudding-basins. Three quarters fill four
  saucepans, each deep enough to hold a single pudding, with
  water.
  
  Sift the flour, salt, ginger, mixed spice and nutmeg into
  a very large mixing bowl. Add the almonds, sugar, suet,
  dried fruit, peel and breadcrumbs.
  
  In a second bowl combine the eggs, stout, orange juice,
  brandy, and 125 ml of milk. Mix well. Stir the liquid
  mixture into the dry ingredients, add more milk if
  necessary to give a soft dropping consistency. Divide the
  mixture between the four pudding basins, covering each
  with greased greaseproof paper and a floured cloth or
  foil. Secure with string.
  
  Carefully lower the basins into the pans of boiling water.
  Cover the pans and lower the heat so that the water is
  kept at a steady simmer. Cook the puddings for 6 - 7
  hours, topping up each pan with boiling water as required.
  The pudding basins should be covered at all times with
  boiling water.
  
  To store, cover each pudding with a clean dry cloth, wrap
  in greaseproof paper and store in a cool dry place until
  required. To reheat, boil of steam each pudding for 1 1/2
  to 2 hours. Serve with Brandy Butter or Brandy And Almond
  Butter (separate recipes).
  
  Each pudding will serve six.
  
  STORING HOLIDAY PUDDING: The large quantity of sugar and
  dried fruit together act as a preservative in Holiday
  pudding. After cooking, make sure that the pudding is dry
  and wrap it in clean paper, then place it in an airtight
  container or seal it in a polythene bag. Foil may be used
  as an outer covering, over the paper, but it should not
  come into direct contact with the pudding as the fruit
  acid causes it to break down and disintegrate into a
  coarse foil powder which ruins the surface of the pudding.
  Kept in a cool, dry place, Holiday puddings will remain
  excellent for up to a year. 'Feed' it occasionally with a
  little brandy.
  
  PRESSURE COOKER TIP: pour 1.5 litres of boiling water into
  the pressure cooker. Stand one pudding on the trivet and
  steam, without weights, for 20 minutes. Bring it to 15 lbs
  pressure and cook for 1 3/4 hours. Allow pressure to
  reduce slowly. To reheat, cook at 15 lb pressure for 20
  minutes, reduce pressure slowly and serve.
  
  Mrs Beeton's Book of Cookery & Household Management, (c)1991
  
  Typed, but not tested, by Greg Mayman: Nov 1999
  
  Uncle Dirty Dave's Archives
 
MMMMM

... In a country as big as the U.S.A. you can find fifty examples of anything.
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