Text 32445, 89 rader
Skriven 2015-10-28 06:21:54 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: plans 391
=====================
>  ML> A good hot dog can be a lovesome thing, god wot.
> Made quite lovely by the addition of their homemade pickled hot
> peppers (grown in their garden)... Our host, Rich, said that that's what
> makes hot dogs edible...

There have been hot dogs in my experience that were good
on their own; usually their formulation involved relatively
large quantities of garlic.

> hot dog in the bun with a stuffed banana pepper... Barb had made two
> batches of them, one with the peppers wrapped with turkey bacon and the
> other wrapped with real bacon... I of course used one of the real bacon
> ones... ;)  Those were quite good, too...  :)

And what were they stuffed with - cream cheese? And of course
you'd have the sense to go for a real bacon one.

>  ML> My own favorites were Seckel and Comice. Bosc are nothing
>  ML> to sneer at, either, but there is a fairly small window
>  ML> between unripe and overripe.
> Possible that what I thought was Seckel was Comice

Seckels are small and with an almost Bosclike flesh.
Comice as I understand are an offshoot of the d'Anjou,
which are in the Bartlett family. Harry & David's Royal
Riviera(tm) are or were Comice.

>  ML> ordinary OTC fase masks are completely useless, and even
>  ML> surgical ones filter out only half the yuckies.
> Yuck... and ouch...  Not a good place to be for long, then, at all... 

I am having trouble with this keyboard causing typos. 
Reminds me of a novel in which the pro?tagonist writes 
a graffito that says "[somebody] has a fase like a pigs
bum." This guy wins the girl at the end of the book.

>  > AARP Magazine...  :)   I noted it for possible future use...  :)
>  ML> I've seen "tatin de poires" on menus. Could be a good idea, but
>  ML> Ian would perhaps bust a gut thinking about the heresy.
> Needs a better name then...? 

Just need to make Ian avert his eyes.

---------- Recipe via Meal-Master (tm) v8.01

      Title: La Tarte Tatin
 Categories: Desserts, French
      Yield: 4 servings

    1/2 lb Puff pastry                              - and tossed with
           -(fresh or thawed frozen)                Lemon juice
      1 c  Sugar                             1/2 ts Cinnamon
    1/4 c  Water                             1/4 c  Unsalted butter; melted
      5 lb Golden Delicious apples                  Sugar
           - peeled, cored, quartered

  FOR PASTRY: Preheat oven to 300F.  Roll pastry 1/8 inch thick.  Cut into
  circle 1 inch larger than diameter of 1-quart-souffle dish.  Transfer to
  baking sheet, prick with fork and bake 30 minutes.  If not quite browned,
  increase heat to 350F.  Combine 1/2 cup sugar with water in 8-inch
skillet
  and cook, swirling pan frequently, until carmelized.  Pour into 1-quart
  souffle dish.  Begin adding apples, arranging vertically (fill dish as
  compactly as possible since fruit will shrink during baking).  Lay
  remaining apples (or as many as possible) on top.

  Sprinkle with remaining 1/2 cup sugar and cinnamon.  Pour melted butter
  evenly over top.  Cover with foil, making several slits to allow steam to
  escape.  Lay piece of foil on lower oven rack to catch any juices that
  might overflow.  Bake, basting frequently, until apples are tender, about
  1-1/2 hours.  Remove from oven and cool 15 minute.  Carefully pour off
  juices into 8-inch skillet and boil over medium-high heat until reduced
and
  carmelized.

  Run knife around inside of souffle dish to loosen apples.  Set pastry
over
  fruit.  Place serving plate on top and invert.  Pour carmelized juices
over
  top.  Heat heavy skillet until quite hot.  Dust tarte with sugar and hold
  bottom of hot skillet over top of tarte to sear sugar, or place under
  broiler.  Repeat 3 more times.  Serve warm or cold.

  Source: Ernie's - San Francisco, California Favorite Restaurant Recipes -
  by 0-89535-100-5 Typed for you by Karen Mintzias

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