Text 17179, 150 rader
Skriven 2014-09-20 04:26:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Reconfigs
=================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD>> And I save up squashed soda cans and watch the price of scrap
 DD>> aluminum. Currently I have an 8' X 12' X 7' metal shed nearly full of
 DD>> mashed Coke Zero, etc. cans in 30 gallon trash bags - waiting for the
 DD>> aluminum prices to go over 75c/lb.

 NB>> Around here, those have to go back to the store, to be redeemed for
 NB>> their nickle/can deposit... that can add up pretty fast...  ;)

 DD> Some states - like Michigan - it's a dime ... plastic soda bottles and
 DD> milk jugs included.

 NB> Yeah, I know about MI... ;)  Our milk jugs aren't included, but our
 NB> water bottles also carry the nickle deposit... also any soda or beer
 NB> bottles, whether metal or glass or plastic...  :)

A number of states have similar "recycling" charges. Iowa is, I think, a 10c
state - but, as I can't recall buying anything drinks to-go there except in
paper or plastic cups I am unsure what all is included.
 
 DD> Back in the day when I was an O-T-R trucker we had
 DD> a guy at the Detroit terminal picking up beer and soda cans to bring
 DD> back to Illinois to sell as scrap aluminum (averaging 1c to 1 1/2c per
 DD> each). He never could get a grip on the Michigan recycling program.

 NB> He'd've made a lot more taking them in to the store for deposit
 NB> refund...  ;)

Well, his name was Witkowski and he was the walking, talking embodiment of a
favourite genre of ethnic jokes.
 
 DD>> It's just one of those things that gets up my wick when a recipe
 DD>> calls for "Swiss Cheese" and doesn't specify *WHICH* Swiss cheese.

 NB>> It probably doesn't matter much, in most cases, which (real) swiss
 NB>> cheese is being used... any more than it generally matters which
 NB>> cheddar cheese, or which soft cheese, or which blue cheese, etc...
 NB>> There are definite differences, to be sure, but usually it will just
 NB>> add a slightly different nuance to the finished product...  And even
 NB>> beyond that, I regularly substitute a 4-cheese Mexican shredded mix
 NB>> for cheeses from cheddar to mozzarella... tastes fine to us...   :)

 DD> Any bleu cheese is OK with me. Stilton, Roquefort, bleu, whatever
 DD> .....
 DD> Cheddar is pretty good stuff, too. Even American cheese - which is
 DD> really a mild cheddar when it's home in its jammies.   Bv)=

 NB> I do prefer my cheddars to be sharper, even muenster is better when it
 NB> has some age on it.  :)  There's a really nice cheese that comes from
 
I like Cheddar - from mild to wild - but, the really "sharp" Cheddar often does
weird things to the lining of my mouth.
 
 NB> Great Britain, has layers of stilton and a cheddar, so one gets both in
 NB> one cheese...  :)  It's one of my splurges when I can afford it and see
 NB> it available in the store...  ;)

I've not come across that one. But, I'd give it a whirl were I to see it in a
store and knew what I was looking at.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Pasties W/Caramelized Onions & Stilton Cheese
 Categories: Pastry, Beef, Cheese, Wine
      Yield: 4 servings
 
MMMMM---------------------------CRUST--------------------------------
      2 c  Unbleached all purpose flour
      1 c  White whole wheat flour or
           - whole wheat flour
  1 1/8 ts Salt
    1/2 c  Solid vegetable shortening;
           - frozen
    1/2 c  Chilled unsalted butter; in
           - 1/2" cubes
      7 tb (or more) ice water

MMMMM--------------------------FILLING-------------------------------
      4 ts Olive oil
      2 lg Onions; thin sliced
    1/2 c  Dry white wine
    1/2 ts Dried thyme
     10 oz Skirt steak; cut on diagonal
           - in 1/4" strips
      1 ts Coarse kosher salt; divided
      6 oz Coarsely crumbled Stilton
           - blue cheese; divided
      1 lg Egg white; beaten to blend
 
  Pasties are savory turnovers. They originated in Cornwall,
  England, in the 1700s. During that era, tin miners took
  the portable pies into the mines for lunch.
  
  FOR CRUST: Blend both flours and salt in processor 5
  seconds. Drop in shortening by tablespoonfuls. Cut in
  until coarsely diced. Add butter. Cut in until coarse meal
  forms. Transfer to bowl. Add 7 tablespoons ice water. Toss
  with fork until moist clumps form, adding more water by
  teaspoonfuls if dry. Gather dough into ball; divide into 4
  equal pieces. Shape each into disk; wrap and chill at least
  45 minutes and up to 1 day.
  
  FOR FILLING: Heat oil in heavy large skillet over medium
  heat. Add onions. SautO until deep brown, reducing heat if
  necessary to avoid burning, about 30 minutes. Add wine and
  thyme. Simmer until liquid evaporates, stirring often,
  about 3 minutes. Season with salt and pepper. Cool.
  
  DO AHEAD: Can be made 1 day ahead. Cover and chill.
  
  Position 1 rack in top third and 1 rack in bottom third of
  oven and preheat to 400oF/205oC. Roll out each dough disk
  between sheets of parchment paper to 9" round. Peel top
  parchment off each. Spread 1/4 of onion mixture on half of
  each round, leaving 1" plain border.

  Top onions with beef strips. Sprinkle 1/4 teaspoon coarse
  salt over beef on each, then top each with 1/4 of cheese.
  Sprinkle with pepper. Brush dough border with some egg
  white. Using bottom parchment as aid, fold plain dough
  half over filling. Seal edges. Fold sealed edge over
  again; press with fork to double-seal.
  
  Brush each pasty with egg white. Cut 3 slits in each top
  crust. Divide pasties (still on parchment) between 2 large
  rimmed baking sheets.
  
  Bake pasties until crust is golden brown and filling is
  cooked through, about 30 minutes.
  
  Cool 10 minutes; serve.
  
  by Jeanne Thiel Kelley
  
  Bon AppOtit | March 2009
  
  Yield: Makes 4
  
  MM Format by Dave Drum - 13 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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