Text 16309, 116 rader
Skriven 2014-08-27 12:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: reductio ad ad 863
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 ML> With a popular product, they have to start the battle right
 ML> away - so it's a balancing act between making a name memorable
 ML> and not making it too memorable.
 RH> So, if it takes off, they did well to try to hang on to the name from
 RH> the get go. If it's a dud product, then the manufactorers and lawyers
 RH> will have spent a lot of money for basically naught. Win some, lose
 RH> some.

As far as I can see, it's a lose-lose. A company ought not to
lose its right to a name just because people are too stupid
to recognize it as a trademark. I also marvel at the concept
of squatter's rights, which seems to say that it's okay to
steal stuff just so nobody notices.

 RH> Based on his medical history, Steve's VA doctor suggested he
 RH> discontinue the baby aspirin. Then he had the stroke and subsequent
 RH> testing showed he'd had a previous one. Don't know if he'd kept up with
 RH> the aspirin if the 2nd one wouldn't have happened or what. I'm going to
 RH> have my yearly cardiology check in a few weeks and discuss with the
 RH> doctor if I should be on it or not.

I forgot - hemorrhagic or thrombotic? I suspect the former,
as the latter is supposedly remedied by the aspirin.

 RH> I did use onions in things that Dad expected to see onions in (mom's
 RH> version of spaghetti sauce) but they had to be in very small amounts,
 RH> well chopped up and well cooked. Mom cooked more with onion salt and
 RH> garlic salt for the suggestion of onion & garlic flavors.

Sounds as though she was an expert in circumvention.

 ML> You two, fuss fuss fuss. The first I sent a recipe for
 ML> to Nancy; the second is, well, enriched vinaigrette.
 RH> Inquiring minds want to know. (G)
 
And so you shall.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Danish Pastry
 Categories: Pastries
      Yield: 6 servings

      4    To 6 cups flour                   1/4 ts Ground cardamom seeds
      2 pk Dry yeast or 1 ounce fresh               -(optional)
           -yeast                              1 ts Vanilla
      3 tb Sugar                           1 1/4 c  Cold milk (approximately)
      1 ts Salt                                2 c  Butter, firm, but not ice
      3    Whole eggs or 6 egg yolks                -cold
      1 ts Grated orange rind

  When making Danish pastry it is important to keep the dough very cold. In
  shaping small pastries, it is sometimes necessary to re-chill partially
  shaped dough until it is firm enough for the job to be completed. When you
  first make the pastry, be careful to follow all the rules. Don't make it in
  the summertime unless your kitchen is air conditioned. After you gain
  experience you may attempt short cuts such as rolling out and folding the
  dough twice in succession without re-chilling. Another way of shortening
  the process is by placing the dough in the freezer between rollings.
  Usually 10 minutes in the freezer is suffiecient. When you use this short
  cut, be careful not to freeze the dough solid. The shaped pastries can also
  be chilled in the freezer. They can even be baked frozen if extra baking
  time is allowed. Any unbaked yeast pastries, however, should never be kept
  frozen for more than a week or so; and it is preferable to bake anish
  pastry within a day or two after it has been shaped.

  Place 4 cups flour in large bowl.  Reserve remaining flour for rolling.
  Make a well in center of bowl.

  If dry yeast is used, see directions on package.  If fresh yeast is used,
  cream it with sugar and salt to make a syrup.  Add egg yolks or whole eggs,
  grated orange rind, ground cardamom seeds, and vanilla.

  Pour yeast mixture into well.  Add one cup milk and 1/4 cup butter cut into
  pieces.  Mix with finger tips, adding more milk if necessary to make a
  medium-soft dough.  Knead dough in bowl for 5 minutes, or until it is
  smooth but not elastic.  Flour it and let rest in refrigerator for 30
  minutes.

  While dough is resting, form remaining butter into a flattened brick. Using
  some of the reserved flour on wax paper or pastry cloth, roll out butter
  into a square about 1/3 inch thick.  Use plenty of flour under and on top
  of butter to keep it from sticking.  Loosen it frequently as you rol. Cut
  the square in 2 pieces.  Place in refrigerator between sheets of wax paper.

  Roll out dough on well-floured cloth to make a rectangle 3 times longer
  than wide and about 1/3 inch thick.  Brush excess flour from dough. Place a
  piece of butter in center.  Fold one end of dough over butter. Place
  remaining butter on top.  Fold second end over the butter.  Press edges
  together.

  Turn dough, changing its position so that the short ends are parallel with
  the edge of table nearest you.  Roll out on well-floured cloth, using a
  firm, even motion to spread butter together with dough.  Try to work
  quickly, but check frequently underneat the dough to be sure it isn't
  sticking.  Roll out a rectangele 3 times longer than wide, about 1/3 inch
  thick.  rush excess flour from surface.  Fold both ends of dough to meet in
  center.  Press edges together, then fold in half as if closing a book,
  which will make 4 layers of dough.  Flour dough.  Place on a cooky sheet.
  Cover with aluminum foil.  Refrigerate for 1/2 hour.

  Repeat rolling and folding dough 3 more times, chilling it 20 minutes
  between rollings.  Be sure to change position of dough each time so that
  the short ends of dough are parallel with the edge of the table nearest you
  when you start rolling.

  After the final folding, chill dough at least 3 hours before shaping and
  baking.

  From: The Art of Fine Baking Shared By: Pat Stockett

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