Text 8139, 98 rader
Skriven 2013-12-23 23:28:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 8117 av Michael Loo (1:123/140)
Ärende: Re: lobsters 627
========================
 -=> On 12-22-13  23:59,  Michael Loo <=-
 -=> spoke to Dale Shipp about lobsters 627 <=-


 DS> As you know, ever since we got spoiled by the 3+ pound lobsters in New
 DS> England we will not consider a 1 1/4 pound one.  A short while back we
 DS> did get a lobster from Wegman's here -- 3 1/2 pound.  We let them
 DS> steam it for us and brought it home.

 ML> Nice. Was the per-pound price the same?

I believe that the under 2 lb lobsters were $9.99 per pound and over 2
lb were $10.99 -- but my memory could well be faulty on that.
 
 DS> I don't know if we have any container that would hold a 3 1/2 pound
 DS> lobster.

 ML> Spaghetti pots and turkey roasters both would work fine.

We roast our turkeys in open pans, maybe with a foil tent on top.  Don't
have a turkey size covered pan.  I'm not sure that our spaghetti pot is
quite big enough.  It was much more convenient to let them steam it for
us, and it was still hot 20 minutes later when we cracked into it.



MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CARAMEL PECAN TARTS WITH CHOCOLATE - VICTORIA MAGAZINE
 Categories: Snacks, Dessert, Chocolate, .vm
      Yield: 20 Tartlets
 
MMMMM---------------------------PASTRY--------------------------------
      2 c  All-purpose flour
    1/2 c  Cold unsalted butter cut in
           -small pieces
      4 T  Cold vegetable shortening
    1/4 t  Salt
      3 T  Ice water

MMMMM-------------------CARAMEL PECAN FILLING------------------------
      3 oz Bittersweet chocolate,
           -cut up
  1 3/4 c  To 2 C  pecan halves
    3/4 c  Sugar
      1 c  Light corn syrup
      3 T  Unsalted butter cut up
      3    Eggs (room temperature)
      1 t  Vanilla
           For garnish, whipped cream
           -and golden dragees
 
  To make Pastry: 1. In a food processor, combine flour, 1/2 C butter,
  shortening, and salt. Process until mixture resembles coarse meal.
  
  2. With processor running, slowly add ice water until dough pulls
  away from sides of bowl and forms a ball. Wrap in plastic wrap and
  refrigerate at least 2 hours.
  
  3. Roll out pastry between 2 sheets of floured waxed paper. Line
  about 20 (3-inch) tartlet pans or a 9-inch pie plate with pastry.
  Arrange tart pans on a baking sheet. Refrigerate pastry while making
  filling.
  
  To make Caramel Pecan Filling: 1. Melt chocolate in top of double
  boiler over simmering water. Stir until smooth. Spread chocolate on
  bottom of pastry shells. Refrigerate about 20 minutes to harden
  chocolate.
  
  2. Arrange pecans over chocolate layer.
  
  3. In heavy medium saucepan, heat sugar over medium high heat stirring
  constantly, until sugar melts and is a golden caramel color. Remove
  from heat. Gradually stir in corn syrup. (Sugar will be- come lumpy.)
  
  4. Over medium heat gradually stir in 3 tablespoons butter until
  melted. Continue cooking, stirring constantly, until sugar lumps
  dissolve. Remove from heat and cool 5 minutes.
  
  5. Preheat oven to 375'F. In medium bowl, whisk eggs and vanilla until
  blended. Whisk in cooled caramel syrup in a slow stream until
  blended. Pour over pecans in pastry shells.
  
  6. Bake at 375'F for 18 to 20 minutes for tartlets or 40 to 45
  minutes for pie until filling is set. Cool on rack.
  
  Yield: 20 tartlets or 1 pie
  
  Victoria/December/90  Scanned & fixed by DP and GG
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:32:59, 23 Dec 2013
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)