Text 6177, 81 rader
Skriven 2013-10-28 14:34:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: Canola
==============
-=> JIM WELLER wrote to DAVE DRUM <=-

 DS> rape seed / canola

 JW> Also known as Yu Choy, the tastiest of the Chinese greens.

My Chinese greens consist mostly of bok choy and various parts of the broccoli
plant.   Bv)= 
 
 DD> Clever marketing has made
 DD> it as much a "call" ingredient as Kosher salt.

 JW> Also because it has a healthy ratio of polyunsaturated and
 JW> mono-unsaturated to saturated fats and a very clean neutral taste.
 JW> And at least in my part of the world (they grow a LOT of it in
 JW> Alberta) it is the cheapest vegetable oil in the store.

And I live just 35 miles west of ADM - world's largest (I think) producer of
corn/soy products including their oils. But, farmers around this area are
beginning to add canola to their small grain rotation. I see about 1/3 of the
former wheat acreage is now full green plants with small yellow flowers.
 
 JW> So don't be so cynical! [g]

I wasn't being cynical. That was more an admiring comment. I see Kosher Salt
called as a ingredient in many places where regular, plain table salt works
just as well. Same with Canola being called by default when nearly any neutral
oil will work. It's a triumph for CCGA and USCA marketers.

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

      Title: Canola Oil Pastry
 Categories: Five, Pastry
      Yield: 2 crusts

MMMMM---------------------FOR DOUBLE CRUST--------------------------
  2 1/4 c  All-purpose flour
      1 ts Salt
    3/4 c  Canola oil
    1/4 c  Cold water

  TO MAKE A BASIC DOUBLE-CRUST PIE: Stir together flour and
  salt in a mixing bowl. In another bowl, combine oil and
  water. Add to flour all at once. Stir lightly with a fork
  until dough comes together.

  Gather pastry into a ball. Divide into 2 portions for
  double-crust pie. Flatten balls slightly. Place 1 ball of
  dough between 2 large squares of waxed paper. Place on
  moistened surface to keep paper from moving.

  Roll out dough between waxed paper to desired size for
  recipe. Peel off top paper. Flip dough over with remaining
  paper onto pie plate. Gently peel off top paper. Ease
  dough into pan. Add filling.

  For a top crust, roll remaining ball from double-crust
  recipe the same way and flip over filling. Cut slits for
  steam to escape.

  Bake as directed in recipe.

  TO BAKE BLIND (WITHOUT FILLING): Cut out a 12" circle of
  aluminum foil or parchment paper. Fit into pastry shell.
  Fill with pie weights or dried beans (lima, kidney, etc.).

  Bake on lower rack of a preheated 425øF/220øC oven 10
  minutes. Cool 5 minutes, then remove beans.

  Lower oven heat to 350øF/175øC and bake unfilled shell 15
  to 20 minutes longer or until golden.

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... There is nothing better on a cold wintry day than a properly made pot pie.
--- MultiMail/Win32 v0.49
 * Origin: www.holo.homeip.net:   -telnet://holo.homeip.net (1:261/1381)