Text 10743, 68 rader
Skriven 2007-01-19 21:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: ELECTRIFYING 915
========================
 RH> It's probably easier to remember two different varieties of one
 RH> tasting item vs one each of several things.  Easier to compare apples
 RH> to apples than apples to oranges, peaches and pears for instance.

But if you compare Baldwins, Pink Ladys, Galas, Fujis, Golden
Delicious, and Staymans all at once, you start getting into
fuzzy territory.

 RH> That is true.  You would need to take good notes (or have a good
 RH> memory) as you went along, ensuring that the palate was cleansed
 RH> between tastings as well.

I think the best palate cleanser would be water ever so slightly
touched with vinegar and salt. Fat chance that would ever happen.

 ML> Sauteed onions and mushrooms? No fair. Then give me two burger
 ML> patties, no rice, egg, or gravy, and sauteed onions and mushrooms.
 RH> And I'll stick with my choice above, but throw in a bit of bell pepper
 RH> and garlic.

Hah. I see your bell pepper and garlic and raise you
cumin and hot paprika.

 ML>       Title: Oven Crispy Chicken
 ML>       4 lg Chicken thighs
 ML>   Bake 400 for 1 hour.  Do not turn chicken.
 RH> An hour at 400? I usually bake mine for less time and at a lower
 RH> temperature.

Talk to the chefs in question. I think it speaks to
"large" and "thighs," both implying a longer cooking
time. Myself might do 350 for 40 or something, but then
I like chicken on the rare side.

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

      Title: Kummelweck Rolls
 Categories: Breads
      Yield: 48 Servings

    1/2 lb Coarse salt
    1/2 lb Caraway seed, whole
      1 c  Water, boiled
    1/2 c  Water, warmed
      1 T  Cornstarch
           Hard rolls or Kaiser rolls

  Combine equal parts coarse salt and whole caraway seed. Store in a
  clean, dry jar. Heat 1 cup water to the boil. Dissolve cornstarch in
  1/2 c warm water and add to 1 cup of boiled water. Return to boil and
  thicken until it coats a spoon. Cool and store in refrigerator.

  To make Kummelweck Rolls: Take 12 hard rolls or Kaiser rolls and
  place on a baking sheet. Preheat oven to 350 degrees F. Brush tops of
  rolls with cornstarch solution and sprinkle with kummelweck mixture.
  Place in oven for 4 minutes or until kummelweck dries.

  Serving idea: Serve with thin sliced roast beef and horseradish.

  From Charlie the Butcher, in "Taste of Buffalo Cookbook 1998".
  Typed for you by Joan MacDiarmid.

MMMMM


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