Text 12913, 108 rader
Skriven 2014-05-02 07:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: kaboom 586
==================
 ML> My condolences.
 RH> And my creative cookiing.

And spellling!

 ML> Sad thing. What should have happened: some guy at the
 ML> board meeting says, I have this great idea - cut an
 ML> ounce or two out of every carton of ice cream, and
 ML> nobody will know the difference! Sixteen-ton weight
 ML> falls on his head. Idea is not heard from again.
 RH> Wish it had happened but have to deal with the fact that it didn't.

It is sometimes said that one great possibility opened up
by computers is that of real participatory democracy along
the Swiss lines, though much bigger. If a sufficient
number of people get sufficiently exercised about a
particular topic, their voices can be concentrated if not
magnified - perhaps if a million people agreed not to
buy ice cream for a month, the point might be made (though
belatedly). Just saying.

 RH> So now you have to know what size can was standard when that cook book
 RH> was published and figure the number of cans accordingly.
 ML> Something like that, either that or don't care.
 ML> Exact measurements are seldom really required.
 RH> No, but if you need a certain amount of say, tomatoes, to give the
 RH> dish the right amount of moisture, you will need to know if you should
 RH> buy 2 or 3 cans. In that case, buy 3 but only use part of the 3rd and
 RH> use the rest up in something else.

Your solution would be good, but I'd probably buy 2 and
make up any deficiency with something else.

 ML> Canned zucchini
 ML> cat: avert your eyes
 RH> Something's totally wrong with this picture. The first part sort of
 RH> makes sense but the last part does not. It's way overcooking the
 RH> zuchini and no pressure cooker that I know of goes up to 35 pounds of
 RH> pressure. The maximum pressure (AFAIK) allowed is 15 pounds. Just
 RH> doesn't pass the sense check, but I guess it's not supposed to.

Not really - as you can guess that was a throwaway
recipe, which I usually attach some snide comment to.

 ML> source: cooks.com
 RH> Hopefully nobody will take this seriously. If so, they are in serious
 RH> trouble.

Not really - if a pressure vessel has a control that
allows it to go to 35, it's most likely safe. That said,
for S&G I looked up the ratings for commercial pressure
cookers, and the highest I found was 20. Even if the
recipe was altered to be dangerous, there's no way that
someone could actually perform the action - it's no
worse than if it said something like "bake at 350 C."

Question of the day. Why does my first "not really"
imply mild agreement with you and my second mild
disagreement? Of course it has something to do with our
special relationship with the word "not," which sometimes
carries over and sometimes doesn't.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: My Bubbe's Blintzas
 Categories: Jewish, Cheese, blintzes, blintzehs
   Servings: 6

MMMMM-------------------------BLETLACH (LEAVES------------------------------
    1/4 ts Salt
      1 c  Flour
      1 c  Water
      4    Egg
           Butter

MMMMM-----------------------------FILLING----------------------------------
      1 lb Cottage cheese
      1    Egg yolk
      1 tb Sugar
      1 pn Salt

  Sift the flour with the salt and salt.   Beat eggs well, add water. Add
  flour gradually to eggs, stirring constantly, until batter is smooth and
  thin. Heat a small frying pan, Teflon makes life easy, and smear with a
  very thin coat of butter. When pan is hot, put in about 1/4 cup batter,
  tilt pan until it covers. Cook until it begins to blister and is shiny.
  Turn out on table cloth. I always use one, but I guess you can use paper
  towels. Continue until all the batter is used. Should make 10 or 12
  circles.

  Mix the filling ingredients well. Now it's time to 'build your blintzas' as
  my daughter used to say. Put some filling off center on each circle. Fold
  the bottom up and the top down. Tuck in sides, or fold in, before you put
  the op down. Confused? Just try it, it's easy.

  At this point you can store them  in  the fridge, or freeze them. They
  freeze well. To finish, just fry them in a small amount of butter, until
  browned

  Great, served with sour cream. They are a bit complicated, but not really
  difficult. and they freeze so well. Use well seasoned pams, 6".

  Elaine Radis, Prodigy Food & Wine Board

MMMMM
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