Text 25342, 92 rader
Skriven 2015-03-26 00:00:10 av Dale Shipp (1:261/1466.0)
  Kommentar till text 25323 av Dave Drum (1:18/200.0)
Ärende: Re: Coding-Gourmet
==========================
 -=> On 03-25-15  10:14,  Dave Drum <=-
 -=> spoke to Stephen Haffly about Re: Coding-Gourmet <=-

 DD> Not that I wouldn't move to a conventional home if the right
 DD> opportunity presents. Sunday after Phil and I went to the
 DD> Italian-American War Veterans breakfast we did a drive-by on a place
 DD> listed for less than $10K. I could have paid ca$h for it if I had to.
 DD> And it didn't look bad at first until I took a look at the foundation.
 DD> I don't think I'd take it even as a gift. 

On a lark, we once probed a real estate site in Phoenix, thinking about
getting an escape from the cold place.  There were listings there for as
low as 25K.  The pictures told the story -- not a house that any one
might live in.  One was burnt out and boarded up.  Another was filled
with graffiti as if it had been used as a crack house.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: VIDALIA ONION TART
 Categories: Appetizers
      Yield: 6 Servings
 
           Filling
      2 lb Vidalia sweet onions
      2    Egg yolks
      6 tb Heavy cream
    1/2 c  Water
    1/4 lb Bacon; cut in strips
      1 ts Flour
      1 ts Salt
    1/4 c  Peanut oil
           Pie pastry; see below
           Pie pastry
      2 c  All-purpose flour
    1/2 c  Unsalted butter
      2    Egg yolks
      1 ts Salt
      6 tb Cold water
 
  FILLING: Slice onions thinly and layer in large saucepan. Add 1
  teaspoon of salt to them and set aside to draw out the water for at
  least 30 minutes. Add 1/4 cup of oil and 1/2 cup of water.  Steam
  onions until transparent and water is cooked out.  Meanwhile, place
  sliced bacon in a small amount of water in a shallow pan and blanch
  to remove excess fat. Bacon should be limp.  Pour off liquid and
  coarsely chop. When water is cooked out of onions, add 1 teaspoon of
  flour and stir to dissolve.
  
  Remove from heat and add 2 egg yolks and cream with the onions. Stir
  constantly.
  
  PIE PASTRY: Sift flour onto a pastry board, cloth or dough bowl and
  make a large well in the center. Pound butter to soften slightly or
  have at room temperature.  Place butter, egg yolks, salt and smaller
  amount of water in the well and work together with the fingertips of
  one hand until partly mixed.  Gradually work in flour, pulling dough
  into large crumbs using the fingertips of both hands.  If the crumbs
  are dry, sprinkle over a tablespoon of more water.  Press dough
  firmly together - it should be soft, but not sticky.  Work on a
  lightly floured board, pushing dough away with the heel of the hand
  and gathering it up with a dough scraper until smooth and pliable.
  Press dough into a ball. Wrap in foil or plastic wrap and chill for
  30 minutes. It can be stored tightly wrapped in the refrigerator for
  up to 3 days.
  
  DIRECTIONS: Roll pastry to about 1/2 inch thickness in a rectangular
  shape. Place pastry on an oiled baking sheet. Crimp edges of pastry
  if desired. Beat an egg yolk with a pinch of salt and brush over the
  entire pastry. This is called "egg glazing" and helps the filling
  adhere to the pastry. Pierce pastry with a fork in several places to
  prevent bubbles from forming while baking. Spread onion mixture over
  the pastry and sprinkle the chopped bacon on top. Bake at 300 degrees
  F. for 10 to 15 minutes or until nicely borwned. Cut into 1 inch
  squares for hors d'oeuvres. May be made a day ahead and reheated.
  Wait to cut until after heating if made ahead. May be baked in
  individual tartlet pans or a pie plate. From "Sweet Vidalia Onions"
  Blue Ribbon Recipes Published by Howell Printing Company Aiken, South
  Carolina ISBN 0-9614318-1-4 Library of Congress Catalog Number
  86-090484 If unable to obtain, write the author directly - Evelyn
  Rogers P.O. Box 736 Vidalia, Georgia 30474 Source: Sweet Vidalia
  Onions
 
MMMMM
 


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