Text 9659, 103 rader
Skriven 2011-04-17 12:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: rack rates
==================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> At Super 8, the rack rate is $150.
 JW> The best discount is $30 off

 ML> Is this policy similar down closer to the border?

The rates are lower in other markets and the discounts are pretty
consistently 20% although they can be combined with other promotions
such as using Wyndham Rewards points.

Fort McMurray was also $150; Edmonton $98. Some small towns in
northern Alberta are in the $60-$80 range.

 ML> Most things are okay to make freehand once you've done
 ML> it once. Exceptions for me are baked breads and pastries,
 ML> which I can sort of do but do much better using a recipe.

As I have made bread about three times a week for over 20 years I
don't really need a recipe, although I still pick up the odd tip now
and again such as Carol's idea of adding mustard to rye bread.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corn and Crab in Pastry
 Categories: Crab, Pastry, Corn, Dairy
      Yield: 4 Servings
 
      2 tb Olive oil
      1    Clove garlic; minced
    1/2    Onion; diced small
      1    Green pepper; diced small
      1    Red pepper; diced small
      1 tb Creole seasoning
      6    Green onions; sliced
      3    Corn on the cob; boiled in
           Crab boil
  1 1/2 lb Lump crabmeat; picked
           Clean
  2 2/3 c  All-purpose flour
      1 c  Very cold butter; cut into
      1    inch pieces
      3 ts Salt
    1/2 c  Ice water
      1 pt Heavy cream
      1 ts White pepper
    1/2 ts Garlic powder
           Parchment paper; to line
           Pastry pans
 
  STEP ONE: Make Pie Dough: Cut butter into 1 inch pieces. Sift
  flour and salt together into large bowl. With pastry blender or
  two butter knives, cut butter into flour until mixture has the
  consistency of coarse meal. Quickly blend in enough cold water so
  that the dough will hold together enough to gather up into a ball.
  Wrap in wax paper and chill at least an hour, preferably
  overnight.
  
  When the pie dough is ready, cut into four 5-inch and four 6-inch
  pie crusts.
  
  STEP TWO: Prepare the Corn and Crab Stuffing: Preheat oven to 375
  degrees. Saute 1/2 onion, 1/2 green and red peppers, 3 sliced
  green onions, and garlic in olive oil, add Creole seasoning and
  cool.
  
  Place mixture in a bowl. Cut kernels off 1 cob; reserve cob and
  add kernels to vegetable mixture. Toss vegetable mixture with 1
  pound crab meat.
  
  Spoon mixture onto center of four 5-inch crusts, drape 6-inch top
  crusts over, and seal edges. Bake at 375 degrees on parchment
  covered baking pan for 20 minutes.
  
  STEP THREE: Prepare the Sauce for Corn and Crab: Cut kernels off
  of two ears of fresh corn. Place kernels in pan with heavy cream
  and reserved cob from Step Two.
  
  Reduce by 1/2 and remove cob. Add 1/2 red and green peppers, 3
  sliced green onions, and 1/2 pound crab meat. Season with salt,
  pepper, and garlic powder and simmer for 2 to 3 minutes.
  
  STEP FOUR: Assembly and Serving: Arrange pastries on four dishes
  and top with sauce.
  
  Recipe by: Emeril Lagasse
  
  From: Nancy
 
MMMMM
 



Cheers

YK Jim

... General Foods offer a special discount on mass purchases of Kool-Aid.

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