Text 31895, 98 rader
Skriven 2015-10-12 08:21:00 av Dave Drum (1:261/38.0)
  Kommentar till text 31879 av Dale Shipp (1:261/1466.0)
Ärende: Stock Items
===================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> I've decided that the extra ice box will probably go in the computer
 DD> lab. And  one end of the full wall closet will be "pantry" space. I
 DD> don't have a lot of clothes that require hanging up - so
 DD> there is plenty of spare room in that closet.

 DS> We have an extra frig in the basement.  We tried having it in our
 DS> garage for a while, but discovered that a frig does not work well when
 DS> the ambient temperature gets low, e.g. below 40F.  That is not what you
 DS> say you are doing, but keep that factoid in mind.

Don't you also have a freezer down there, too? I seem to remember you bringing
things up from the cellar during the picnic I attended at your digs.

Temperatures below 40oF are when the old "window box" used to come into play.

http://tinyurl.com/WINDOW-ICEBOX will link you to an example of a metal
version. My grandfather just used a wooden orange crate that fit the kitchen
window pretty well. Also worked well for cooling pies when not full of
leftovers, etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rhubarb Raspberry Pie
 Categories: Pies, Pastry, Desserts, Fruits
      Yield: 6 Servings

           Frozen-butter pastry dough
  1 1/2 lb Trimmed rhubarb
      1 c  + 2 tb sugar
    1/2 ts Cinnamon
      3 tb Cornstarch
      3 tb Fresh lemon juice
  1 1/2 c  Raspberries
      1 lg Egg
      1 tb Milk

  ACCOMPANIMENT: vanilla ice cream

  Divide dough into 2 pieces (1 piece should be slightly
  smaller than the other). Chill larger dough piece, wrapped
  in plastic wrap. On a lightly floured surface with a
  lightly floured rolling pin roll out smaller piece of
  dough into a 10" round (about 1/8" thick).

  Transfer round to a large baking sheet and chill, covered.
  Roll out remaining dough into an 11-inch round (about 1/8"
  thick) and stack it on top of first round. Chill pastry
  rounds, loosely covered with plastic wrap, at least 1
  hour, or until firm.

  Cut enough rhubarb crosswise into 1/2" slices to measure 4
  cups. In a 3 quart kettle stir together 3 cups rhubarb, 1
  cup sugar, and cinnamon and cook over moderate heat,
  stirring constantly, until sugar is melted, about 6
  minutes. In a small bowl stir together cornstarch and
  lemon juice. Add cornstarch mixture to rhubarb mixture and
  boil, stirring constantly, until rhubarb is thickened,
  about 5 minutes, and transfer mixture to a bowl. Cool
  mixture to room temperature, about 30 minutes.

  Fold raspberries and remaining cup rhubarb into mixture
  until just combined. Chill rhubarb filling, covered, at
  least 30 minutes, or until cold.

  Preheat oven to 425oF/218oC.

  In a small bowl whisk together egg and milk to make an egg
  wash. Fit 11" round of dough into a 9" (1-quart) glass pie
  plate and trim with scissors, leaving a 1/2" overhang.
  Spoon rhubarb filling into shell, smoothing top, and brush
  edge of crust with egg wash. Drape remaining pastry round
  over filling and trim, leaving a 1/2" overhang. Crimp edge
  decoratively. With a sharp small knife score a decorative
  pattern on crust and brush crust evenly with some egg
  wash. Sprinkle crust with remaining 2 tablespoons sugar.

  Bake pie on a baking sheet in middle of oven 35 minutes,
  or until crust is golden brown and cooked through. (If
  pastry gets too brown too quickly, tent pie with foil.)
  Transfer pie to a rack. Cool pie at least 1 hour to set
  filling.

  Serve pie with ice cream.

  Gourmet | April 1999

  MM Format by Dave Drum - 12 June 2014

  Uncle Dirty Dave's Archives

MMMMM

... Arctic char makes better salmon salad sandwiches than salmon.

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