Text 10360, 136 rader
Skriven 2014-02-27 06:41:00 av Dave Drum (73902.cooking)
  Kommentar till text 10317 av Stephen Haffly (1:396/45.27)
Ärende: Honey
=============
Stephen Haffly Said to Dave Drum about Honey

SH>  DD> If not on camera they probably could have faked it. On of the
SH>  DD> things we do at the chilli judgings is to burn through a LOT of
SH>  DD> plastic spoons.

SH>  DD> One taste - one spoon. Then toss the spoon into the bin. If you
SH>  DD> wish to re-sample a cup you have to get a fresh spoon.

SH>  DD> When I am cooking chilli I keep a spoon exclusively to dip
SH>  DD> samples for tasting into another spoon or "souffle" cup. That
SH>  DD> spoon never touches anything but the chilli.

SH> A big "pet peeve" of mine is someone who double-dips. I don't
SH> usually go near dip type foods in a crowd because some person will
SH> double-dip, thus contaminating the whole container.

It doesn't usually bother me. But, most places - even in a private home 
party setting - will have a serving spoon to put the "dip" or whatever 
onto individual plates. However, there is always at least one unthinking 
or uncaring dolt in every crowd ........

SH> The worst example I can remember is one Paula Dean commercial where
SH> she licked a chocolate fountain. Yeah, I really want to go dip some
SH> fruit in that fountain after she did that--NOT!

If it was a TeeVee commercial - keep in mind that TeeVee is not reality 
and people for things (for money) on TeeVee that they would never 
consider doing in real life. Still, I'm with you in not want to swap 
spit with Paula. I somehow get the impression that her perfume would 
drop me in my tracks ten feet away.

SH>  DD> One of the "common sense" health department rules that actually
SH>  DD> makes good sense.

SH> That is for sure.

SH> I've got a batch of almonds soaking for almond milk.

I can't say that I've ever had almond milk. And the price of almonds is 
soon going to make almond milk a very expensive proposition what with 
the drought in Califunky doing in almond groves left, right and centre.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Toasted Almond Scones
 Categories: Breads, Nuts, Dairy
      Yield: 12 scones

      1 c  Blanched almonds (whole,
           - slivered or sliced),
           - toasted
      2 tb Sugar
      1 lg Egg
    1/3 c  Cold heavy (whipping) cream
    1/4 c  Cold whole milk
    1/8 ts Pure almond extract
  1 3/4 c  All-purpose flour
      1 tb Baking powder
    1/4 ts Salt
      8 tb Cold unsalted butter; in
           - small pieces
    1/4 c  Sliced almonds (opt)

  Center a rack in the oven and preheat the oven to
  400øF/205øC. Line a baking sheet with parchment or a
  silicone mat.

  Divide the toasted almonds in half. Finely grind 1/2 cup
  in a food processor or blender with the sugar, taking care
  not to overgrind the nuts and end up with almond butter.
  Finely chop the other 1/2 cup. Set aside.

  Stir the egg, cream, milk and almond extract together. Set
  aside.

  Whisk the flour, ground almonds and sugar, baking powder
  and salt together in a large bowl. Drop in the butter and,
  using your fingertips (my favorite method) or a pastry
  blender, cut and rub the butter into the dry ingredients
  until the mixture is pebbly. You'll have pea-size pieces,
  pieces the size of oatmeal flakes and pieces the size of
  everything in between - and that's just right.

  Pour the liquid ingredients over the dry ingredients and
  stir with a fork just until the dough, which will be wet
  and sticky, comes together. Don't overdo it. Stir in the
  chopped almonds. Still in the bowl, gently knead the dough
  by hand, or turn it with a rubber spatula 8 to 10 times.

  Turn the dough out onto a lightly floured work surface and
  divide it in half. Working with one piece at a time, pat
  the dough into a rough circle that's about 5" in diameter,
  cut it into 6 wedges and top each scone with a few sliced
  almonds, if you're using them. Place them on the baking
  sheet. (At this point, the scones can be frozen on the
  baking sheet, then wrapped airtight. Don't defrost before
  baking - just add about 2 minutes to the baking time.)

  WHEN READY TO BAKE: Bake the scones in preheated
  400øF/205øC oven for 20-22 minutes, or until their tops
  are golden and firmish. Transfer to a rack and cool for 10
  minutes before serving, or wait for the scones to cool to
  room temperature.

  SERVING: Toss these into a basket and bring them to the
  table with lots of sweet butter. 

  STORING: These are best served soon after they're made. If
  you want to save them, wrap them airtight as soon as they
  come to room temperature and freeze them for up to 2 months.

  If you've frozen the scones, reheat them in a 350øF/175øC
  oven.

  Makes 12 scones

  Source: Baking: From My Home to Yours by Dorie Greenspan

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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... Women cannot make a good book of cookery. - Dr. Samuel Johnson


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