Text 10189, 135 rader
Skriven 2014-02-21 22:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: old as old gets
=======================
-=> Quoting Dave Drum to Ruth Haffly <=-

 DD>  the telephone was a wall-mounted, hand cranked  unit.
 
 DD> their "ring" was two longs and two shorts.

Hey that was my first "number" too. My buddy was 5 shorts. I was
five when the phone company got to our little country road.

One long ring got the operator for both local calls on other party
lines and long distance. A VERY long ring was an informal fire alarm
and all able bodied men were expected to pick up, find out where it
was and go out and assist the volunteer fire dept.

 DD> When the modern "Number Please" (no dial) telephones all the brothers
 DD> and  sisters and aunts and uncles and cousins kept their old, original 
 DD> instruments and set up their own family phone system - which ran on
 DD> the top strand of barbed wire of the fences

My best buddy and I hooked up our family's two old phones when that
happened. We used an insulated cable lying on the ground. I don't
recall how we came across such a cable anymore.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Four & Twenty Blackbirds' Black Bottom Lemon Pie Pt 1
Categories: Pies
  Servings: 4

           All-Butter Crust for a
      9    inch single-crust pie
           partially prebaked and
           cooled
    3/4 c  heavy cream
      4 oz bittersweet chocolate (we
           use 70% cocoa), chopped into
    1/4    inch pieces
      4 lg eggs
      1 lg egg yolk
  1 1/3 c  granulated sugar
    1/2 ts kosher salt
    1/2 c  fresh Meyer lemon juice 
    1/4 c  fresh orange juice
           Finely grated zest of 1
           Meyer lemon
           Finely grated zest of 1/4
           orange
           For the Crust:
  1 1/4 c  unbleached all-purpose
           flour
    1/2 ts kosher salt
  1 1/2 ts granulated sugar
    1/4 lb (1 stick) cold unsalted
           butter, cut into 1/2-inch
           pieces
    1/2 c  cold water
      2 TB cider vinegar
    1/2 c  ice

Note: Make the pie crust before preparing the filling and ganache.

For crust instructions, including prebaking, skip to the bottom.

To make the ganache layer, bring 1/4 cup of the heavy cream just to
a boil over medium heat in a heavy-bottomed saucepan. Remove from
the heat and pour in the chocolate pieces. Swirl the cream around to
distribute and cover the chocolate. Let sit for 5 minutes, and then
whisk gently to combine. Scrape the ganache into the cooled pie
shell and spread evenly over the bottom and halfway up the sides.
Refrigerate the shell to set the ganache while making the filling.

Position a rack in the center of the oven and preheat the oven to
325 F.

In the bowl of an electric mixer fitted with the paddle attachment,
combine the eggs, egg yolk, sugar, and salt, and mix on medium speed
until thick and well combined. Stir in the lemon and orange juices
and zests and the remaining 1/2 cup heavy cream and blend well.

Place the ganache-lined pie shell on a rimmed baking sheet. Strain
the filling through a fine-mesh sieve directly into the pie shell,
or strain it into a separate bowl and then pour it into the shell.

Bake on the middle rack of the oven for 25 to 30 minutes, rotating
180 degrees when the edges start to set, 15 to 20 minutes through
baking. The pie is finished when the edges are set and the center is
no longer liquid but still quite wobbly. Be careful not to overbake
or the custard can separate. The filling will continue to cook and
set after the pie is removed from the oven. 

Allow to cool completely on a wire rack, 2 to 3 hours. Serve
slightly warm, at room temperature, or cool. The pie will keep
refrigerated for 2 days or at room temperature for 1 day.

For the Crust: Stir the flour, salt, and sugar together in a large
bowl. Add the butter pieces and coat with the flour mixture using a
bench scraper or spatula. 

With a pastry blender, cut the butter into the flour mixture,
working quickly until mostly pea-size pieces of butter remain (a few
larger pieces are okay; be careful not to overblend).

Combine the water, cider vinegar, and ice in a large measuring cup
or bowl.

Sprinkle 2 tablespoons of the ice water mixture over the flour
mixture, and mix and cut it in with a bench scraper or spatula until
it is fully incorporated. 

Posted by: Emma Kobolakis
Excerpted from: The Four & Twenty Blackbirds Pie Book
By: Emily and Melissa Elsen
Yield: makes 1 9-inch pie 

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Jim

Short joke for the bottom of the message but too long to be a real
tagline ....

I don't drink and do drugs because I am unhappy and dissatisfied;
I drink and do drugs cause I like to get high.


YK Jim


... If pigs could fly I bet their wings would be delicious.

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