Text 29550, 87 rader
Skriven 2015-07-28 12:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: eating habits 32
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 RH> IIRC, our cats ate almost every part of the mice, shrews or other
 RH> small critters they caught.

Undiscriminating eaters!

 ML> I went to Bojangles the other day. It was semi-yummy, but
 ML> the Na content was through the roof - I was puffed up most
 ML> of the day after.
 RH> We prefer Popeyes to Bojangles.

I was someplace that there was no choice. On the other
hand, I made up by having Popeyes' with the Shipps.

Today, here in Houston, I didn't go to Popeye's after
all - United was serving free hummus, so I economized.
 
 ML> Doesn't tend to. People tend not to have a sense of their
 ML> mortality until way past that time.
 RH> Apparantly, until a number of their friends start dying young.
 RH> Sometimes that seems to smarten up a portion of them.

"It can't happen here." A powerful inertiafacient.

 ML> Catalina dressing
 ML> southernliving.com, from an article about food made with
 ML> five ingredients. The fine print saying five ingredients
 ML> not counting pantry staples. Boooo!
 RH> Agreed, it's a cheat to say "only 5 ingredients" and then have you
 RH> kick in several more from your pantry. I'd probably sub out stevia for
 RH> some of the sugar as ketchup has sugar as one of its main ingredients.

The number of ingredients doesn't necessarily have anything
to do with the complexity or difficulty of the dish, anyhow.

 RH> That's why I've basically cut it out of my diet.

I've basically cut commercial tomato ketchup out of my diet
because it doesn't taste all that good.

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

      Title: Puff Pastry
 Categories: Breads
   Servings:  1

      3 c  All-purpose flour
      1 c  Plain bleached cake flour
  6 1/2    Sticks chilled sweet butter
  1 1/2 ts Salt
      1 c  Iced water (approximately)

  Makes about 2 3/4 lbs dough, making a 36- by 12-inch rectangle 1/4" thick.

  To measure flours, scoop dry measure cups into a container and sweep off
  excess with the flat edge of a knife.  Rapidly cut the butter into big
  dice; toss butter and flour together on your work surface.  Mixing it
  rapidly with the flour, flatten the chilled butter into lima-bean size.

  Do it by hand or in an electric mixer with a flat beater. (A food processor
  cuts butter too small.)  If butter has softened, chill everything 20
  minutes.  Blend in 3/4 cup of iced water, lifting and turning, adding
  droplets more until mixture holds together.  A mess!

  Push, pat and roll dough into a rough rectangle; flour the top lightly as
  necessary.  If it breaks too much, sprinkle on drops of water.  It will
  look quite awful.  When the rectangle is 18" long, flip one end over onto
  the middle, then the other end, like folding a letter, making 3 layers.

  Scrape and flour work surface.  Turn dough so top flap opens on your right.
  Push, pat and roll it again into a rectangle.  Clean rolling pin and flour
  it lightly; if dough softens, refrigerate at once.  Again fold the dough
  into 3; use a pastry sheet to help.  Again roll it out into a rectangle. To
  prevent it from sticking, keep dough floured, work surface clean. These
  rolls and folding into 3 layers are known as "turns" -- you now have made 3
  turns.  Make the fourth turn, shoring up the edges with side of rolling
  pin.  By this time, you have a real dough.  Wrap and refrigerate for 45
  minutes at least-- to relax it.  Complete the fifth and sixth turns and it
  is ready to roll out and form. Source unknown

  See also "Julia Child's Tips on Puff Pastry" and "Additional Info on Puff
  Pastry".

MMMMM

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