Text 10516, 96 rader
Skriven 2014-03-03 23:33:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 10473 av Jim Weller (1:123/140)
Ärende: Re: Houses
==================
 -=> On 03-02-14  18:11,  Jim Weller <=-
 -=> spoke to Dave Drum about Houses <=-

 DD> What is a "set tub"? I'm not familiar with that term.

 JW> I had to look it up. It's one of those deep laundry sinks suitable
 JW> for hand washing clothes often found in basements near the washer
 JW> and dryer prior to 1970 and after 2000 but rarely in between.

Another name for it is "stand sink".  Ours is next to the washer, and is
about 2 ft cubed.  It is not used a lot, sometimes as a utility sink for
washing out paint brushes and other such stuff.  These days, it is
mostly used for dumping out the water that collects in our dehumidifier
in the basement.  It is made out of some sort of hard
plastic/composition material.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baklava (Layered Pastry with Walnuts and Honey Syrup)
 Categories: Mid-east, Greek, Pastries
      Yield: 1 9x13 tray
 
           PASTRY:
    3/4 lb Butter; three 1/4 lb. sticks
           ;cut into 1/4 inch pieces
    1/2 c  Vegetable oil
     40    Filo sheets; each about 16
           ;inches long by 12 inches
           ;wide
      4 c  Walnuts, shelled; pulverized
           ;in a blender, nut grinder
           ;or mortar/pestle
           SYRUP:
  1 1/2 c  Sugar
    3/4 c  Water
      1 tb Lemon juice, fresh
      1 tb Honey
 
    Clarify the butter in a heavy saucepan or skillet in the following
  fashion:  Melt the butter slowly over low heat without letting it
  brown, skimming off the foam as it rises to the surface.  Remove the
  pan from the heat, let it rest for 2 or 3 minutes, then spoon off the
  clear butter and discard the milky solids at the bottom of the pan.
    Preheat the oven to 350 degrees and stir the vegetable oil into the
  clarified butter.  Using a pastry brush coat the bottom and sides of
  a 13 by 19 by 2 1/2 inch baking dish with about 1 tablespoon of the
  mixture.
    Fold a sheet of filo in half crosswise, lift it up gently and
  unfold it into the prepared dish.  Press the pastry flat, fold down
  the excess around the sides and flatten it against the bottom.  Brush
  the entire surface of the pastry lightly with the butter and oil
  mixture, and lay another sheet of filo on top, folding it down and
  buttering it in a similar fashion. Sprinkle the pastry evenly with
  about 3 tablespoons of walnuts.
    Repeat the same procedure using two sheets of buttered filo and 3
  tablespoons of the pulverized walnuts each time to make 19 layers in
  all. Spread the 2 remaining sheets of filo on top and brush the
  baklava with all of the remaining butter and oil mixture.
    With a small, sharp knife score the top of the pastry with parallel
  diagonal lines about 1/2 inch deep and 2 inches apart, then cross them
  diagonally to form diamond shapes.  Bake in the middle of the oven
  for 30 minutes.  Reduce the heat to about 300 and bake for 45 minutes
  longer, or until the top is crisp and golden brown.
  
  Syrup:
    Meanwhile, make the syrup.  Combine the sugar, water and lemon
  juice in a small saucepan and, stirring constantly, cook over
  moderate heat until the sugar dissolves.  Increase the heat to high
  and, timing it from the moment the sugar boils, cook briskly,
  uncovered, for about 5 minutes, or until the syrup reaches a
  temperature of 220 on a candy thermometer. Remove the pan from the
  heat and stir in the honey. Pour the syrup into a bowl or pitcher and
  set aside.
    When the baklava is done, remove it from the oven and pour the
  syrup over it.  Cool to room temperature, and just before serving,
  cut the baklava into diamond shaped serving pieces.
  
  99 of 116
  
  Source: Time Life Series: Middle Eastern Cooking  "circa  69"
  
  MMed by: earl.cravens@salata.com From
  : EARL CRAVENS               Sat 08 Apr 95 13:06 MMMMM.
  
  From: Teri Chesser                    Date: 09-23-99
  Cooking
 
MMMMM


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