Text 32568, 90 rader
Skriven 2015-11-01 10:42:36 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: meanings 405
====================
> They should ask me - the meaning of life is that one exists. 

Not sure that isn't tautological.

The purpose of
> life ..... that's a bit more complex. Distilled to its essence - the
purpose of
> life is to feel good about oneself. Whatever that takes.

Feeling good about oneself is fairly important, but it
seems that having it as a be-all end-all is not enough.

>  ML> Do you seriously think that I would use ground turkey on
>  ML> my own initiative?
> Dunno, you do take flyers into the realms of the unexpected from time to
time.

Mostly through circumstance and/or by request. I like turkey
fine, but the ground stuff in a vacpac, well, that's been
done enough times.

>  > What don't you like about ancho chile?
...
> I find it an important - and fairly major component in my chilli spice mixes.

I find that the amount in a dark chili premix is more than
enough.

>  ML> I now limit myself to 2 or 3 oz of the oil in a serving.
> How big a serving? On a 10 oz serve that's a fair amount. On a 16 oz serve
> that's about a proper amount. And gives some purpose to the oyster crackers.

Crackers? I found a purpose for them the other day, but that
wasn't it. I fed some to a friend who was having a hypoglycemic
attack and who afterward said that they tasted "preternaturally
good" - which I suppose meant good at all.

>  ML> Good for him.
> Breaking NEWS:  Mike Murphy of Springfield, Illinois, Wins Thomas' Hometown
> Breakfast Battle Contest

Good for him.

MMMMM----- Recipe via Meal-Master (tm) v8.05

  Title: Pear Tart With Burnt Hazelnut Ice Cream
 Categories: Desserts
  Yield: 1 Tart

MMMMM------------------------------PASTRY-----------------------------------
  1 3/4 c  All-purpose flour
  3 tb Granulated sugar
 10 tb Unsalted butter, chilled
  1 lg Egg yolk
  4 tb Cold water

MMMMM-----------------------------FILLING----------------------------------
1/2 c  Unsalted butter
  1 c  Granulated sugar
  8Bartlett pears,
   -- slightly under-ripe
   Butter (for greasing)

  Yield: 6 - 8 servings.

  Combine flour and sugar in food processor and pulse to mix. Cut chilled
  butter into cubes and scatter over dry mixture. Pulse until mixture
  resembles coarse meal. Beat in egg yolk with motor running and process
  until pastry just binds together. Turn dough out, knead 3 turns, bring
  dough together and wrap in plastic wrap. Refrigerate 30 min or for
  up to 8 hr. To prepare filling, peel, core and quarter pears. Butter
  a 10" pie pan 2 " deep. Melt the butter in a large frying pan. Add sugar
  and shake pan to combine butter and sugar. Cook over medium heat until
  caramel turns a deep, tawny brown. Immediately add the pears. Cook,
  shaking the pan until pears are brown and tender and juices are reduced.
  Transfer browned pears to prepared pan. Cook caramel 1-2 min to
  thicken, taking care not to burn. Pour caramel over cooked pears in pie
  pan. Roll out chilled pastry into a circle slightly larger than the pan.
  Place pastry over the top of pears. Trim pastry flush with rim of pan.
  Tuck pastry into pan, and slash in several places. Bake in middle of 400
  oven 30 min. (Check after 20 min, and cover loosely with foil if
  too brown). Remove tart from oven. Let stand 30 min. Invert onto
  platter. Pear tart is best if served within 4 hr of baking.

  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry and The Hazelnut Marketing Board

MMMMM
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