Text 33108, 83 rader
Skriven 2015-11-14 06:50:42 av MICHAEL LOO (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: luggage 463
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>  ML> I'd have thought that the added value of better and
>  ML> more interesting wheels would merit a sufficient bump
>  ML> in price to make the manufacturer recoup the extra
>  ML> cost to make.
> The bean-counters don't always see things that way.

Cheap means volume, volume means cash flow.

>  ML> backpack whose handle crapped out - it would have been
>  ML> nice (as I think it was Nancy who pointed out) to be
>  ML> able to salvage those wheels to install on another
>  ML> piece of luggage.
> Or to be able to repair the handle.

The handle issue is complicated - it's the telescoping/
untelescoping arrangement that is broken, so the luggage
can be used with the handle extended or flat, but the
mechanism that makes it go from one state to the other
is broken and inaccessible (being built in).

>  ML> >  ML> >    Title: Pumpkin Cheesecake
>  ML> >  ML> I hope the urge has passed ... .
> I ended up making a Maple Cheesecake and a Chocolate Cheesecake. Both
> were well received. The chocolate cheesecake called for sour cream. I
> substituted plain (whole milk) Greek yogurt with good results. Ruth
> said, "chocolate is better, of course." For the maple, I used

Of course.

> cooking-grade maple syrup which has a stronger taste. Grade A amber
> would not have provided enough flavor.

I've always preferred Grade B for everything.
Grade A dark amber in a pinch; Grade A light
amber seems to be a silly waste of time. The
maple industry would have you think otherwise,
but the Grade A flavor is in no way superior.

> I am going to skip the pumpkin cheesecake. There is a "Pumpkin Pie
> Pudding" recipe that I may try instead. It is supposed to be like a
> pumpkin pie without the crust.

I've done pumpkin pudding before alone and without a leader.
It was, as you indicate, quite like pumpkin pie filling; you
might make it more appetizing by blending it fine with an
extra egg and splash of creamy liquid.

And now for something completely different -

---------- Recipe via Meal-Master (tm) v8.00

      Title: PUMPKIN CASSEROLE
 Categories: Side dish, Casseroles, Vegetables
      Yield: 6 servings

  1 1/2 lb Fresh pumpkin meat                  2    Eggs
      1 lg Onion; finely chopped             3/4 c  Milk
    1/2 ts Salt; or as desired               3/4 c  Farmers cheese
    1/4 ts Ground white pepper                      -OR- hoop or ricotta
cheese
      2 tb Unsalted butter; melted

  Pumpkin dishes don't have to be sweet. This one is perfect with roast
pork.
  Hollow out a small pumpkin to serve this in for a special presentation.

  PREHEAT OVEN TO 375F. Using a paring knife or vegetable peeler, peel and
  discard outer skin of the pumpkin. Slice the pumpkin into 1/4-inch slices
  and place in a mixing bowl. Add the onion, salt, pepper and butter and
toss
  well. Pour contents of the bowl into a 9-inch round or square greased
  baking dish, cover with foil and place in the oven. Bake for 30 minutes.
  Meanwhile, beat eggs, milk and cheese together until smooth. Remove the
  baking dish from the oven, remove the cover and pour the cheese mixture
  over the top. Replace in oven, uncovered, another 20 minutes. The gratin
is
  done when it turns golden brown.

  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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