Text 15141, 134 rader
Skriven 2014-07-26 09:02:02 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Gummint Cheese
======================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I dunno what they gave away as commodity cheese in your area. But,
 DD> around here they were doing 5# blocks of American Cheese (actually a

 RH> This was the velveeta type stuff.

Eeeeeewwww ... either someone hosed the commodities programme or exploited a 
loophole. Of course, living just south of Wisconsin (America's Dairyland) we 
stood a pretty good chance of getting decent cheese.
 
 DD> mild Cheddar) which was actual cheese, not "process cheese", "cheese
 DD> product", or "cheese food" but the actual real McCoy. My partner and I
 DD> took all we could get any time it was on offer. As we lived in an
 DD> "upscale" community and one had to show low-income, qualification for
 DD> food stamps, unemployment book, etc. the local dispensers were having
 DD> a problem getting rid of a lot of the product. We were happy to help

 RH> We were on $500./month and food stamps for a family of 4. Definately
 RH> qualified on low income part, even tho Steve was working full time.

Country weekly newspapers were not exactly ca$h cows, either. Were it not for 
Earl being a Special Ed teacher and me running the print shop attached to the 
paper offices we'd have had to look for honest work.

 DD> out and probably got more than we were strictly entitled to have. They
 DD> gave away butter, powdered milk and rice, too.

 RH> Onslow County never had any of that stuff in the year or so we were
 RH> using the stamps; I'd seen about it other times tho. When Steve had to
 RH> take a day off of work, no pay, just to tell them our situation hadn't
 RH> changed in 6 months, he started looking into the military. You know the
 RH> rest of the story.

In Rochester it was pretty informal - but, everyone pretty much knew everyone 
else. And gossiped about them. It was a source of much material for the local 
pages of the paper.
 
 DD> This is one of the things we did with the cheese - Earl and I ran the
 DD> Herald newspapers. I was the food and sports editor, a columnist
 DD> (under three different names/styles), the paste-up guy and circulation
 DD> manager.

 DD>       Title: Chile-Cheese Log
 DD>  Categories: Five, Cheese, Nuts, Chilies
 DD>       Yield: 1 pound

 RH> Something easy to do. Since I had young kids and a husband to feed, I
 RH> used the cheese in more substantial things like mac & cheese, made with
 RH> whole wheat pasta. Real mac, fake cheese. Nowadays, the boxed stuff is
 RH> fake mac, fake cheese.

Why do you say "fake mac"? It's hard to fake flour, egg and water. I don't 
believe I've seen fakes for any of those. Except for "egg substitute" (Egg 
Beaters, etc) and that is more expen$ive than real eggs - so, unlikely to be 
in cheap/bargain/low-end pasta.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Homemade Pasta w/Seafood Medley
 Categories: Pasta, Seafood, Beans, Greens
      Yield: 4 servings

    350 g  '00' flour, plus extra for
           - dusting
           Salt & fresh ground pepper
      3 lg Eggs + 2 egg yolks; beaten
      4 tb Olive oil
    115 g  Parma Ham; chopped or
           - Prosciutto may be used
      8    Raw king prawns; de-veined
      8    Scallops; shelled, cleaned
    115 g  Fresh baby broad beans, or
           - frozen & thawed; shelled
           - waxy outer skins peeled
           - off
           Juice of half a lemon
    115 g  Rocket

  Sift the flour and 1 teaspoon of salt into a mound on a
  clean work surface. Make a well in the centre and add the
  eggs, yolks and 2 tablespoons of olive oil.

  Using your hands gradually work the flour into the liquid
  centre, adding 1-2 tablespoons of water if necessary to
  make a soft dough. Knead the dough until smooth and
  pliable.

  Wrap the pasta dough in cling film and refrigerate for 30
  minutes.

  Divide the dough into four pieces. Set the pasta machine
  at its widest setting and pass the pasta dough through the
  machine a couple of times. Narrow the setting by one notch
  and pass the dough through again. Repeat this process
  until you have a fine sheet of pasta, then repeat the
  whole process again until you have four sheets of pasta.
  Set aside to dry slightly for 5 minutes.

  Cut the pasta sheets into tagliatelle using the
  tagliatelle cutter on your pasta machine. Hang the
  tagliatelle over a wooden pole or place on a clean
  tea-towel and set aside to dry for 5 minutes.

  Heat the remaining olive oil in a large frying pan. Add
  the Parma ham and fry, stirring, for 2 minutes. Add the
  prawns and scallops and cook, stirring, until they turn
  opaque, around 2-3 minutes. Add the broad beans and cook
  for a further 1 minute.

  Add the lemon juice and season with freshly ground pepper.
  Sprinkle over the rocket and cook until the rocket has
  just wilted.

  Meanwhile, bring a large pan of salted water to the boil.
  Add the fresh tagliatelle and cook until al dente, around
  3-5 minutes. Drain.

  Transfer the tagliatelle to a serving bowl and top with
  the seafood medley. Serve at once.

  Servings: 4

  Adapted from source: John Cliff/from "Just For Starters"

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

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