Text 14529, 93 rader
Skriven 2007-04-23 07:30:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av IAN HOARE
Ärende: Re: Brisket
===================
On 04-20-07 IAN HOARE Scribbled to DAVE DRUM about Re: Brisket

IH>>I wonder if a Gentile can run a Kosher deli??? 

IH>Not strictly, (and there's nothing more strictly than Kosher) no.
IH>Because to cook and handle Kosher food you yourself have to be
IH>Kashrut, and that implies all sorts of things.

I have asked my friend, Les. He will get an official pontification from 
Rabbi Datz. But, what you say makes sense.

IH>And by the way, it takes no longer to bring a pint of milk to the
IH>boil than it takes to bring a pint of tinned soup to the boil. Making
IH>the roux is about as quick as opening the tin. So - without splitting
IH>hairs it takes VERY little more time to make a real bechamel than to
IH>open a tin. 

You and Sacerdote (who first split this hair lengthwise) missed my 
point(s). You are correct that it takes the same time to boil a pint of 
milk, etc. But, then you needs must add the resultant sauce to the dish 
you are preparing ... opening a tin of soup (or pre-made (shudder) salt 
gravy) is quicker than making the Béchamel to add.

IH>And what are the audience going to DO that's useful with the 30
IH>seconds they might save. Watch yet another episode of Iron Chef? 

First off, I don't watch WWF events - be they touted as wrestling or as 
cooking or as "motorsport". Secondly, who says something useful must be 
done with the time saved. When I do shortcuts in anything it is to free 
up time to be used for leisure.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sour Cream Chocolate Chip Cookies
 Categories: Cookies, Desserts
      Yield: 60 Cookies
 
      1 c  Shortening
  1 3/4 c  Sugar
      2    Eggs
      2 ts Vanilla extract
      1 c  Sour cream
      1 ts Baking soda
  4 1/2 c  All-purpose flour
      2 ts Baking powder
    1/4 ts Salt
      2 c  Chocolate chips
      1 c  Chopped pecans
 
  Another chocolate chip cookie variation, and this one's
  a winner.
  
  Preheat oven to 375°F.
  
  Sift together the dry ingredients, and set aside. Cream
  together the shortening and the sugar. Add the eggs, one
  at a time, beating well after each addition, and add the
  vanilla and sour cream.
  
  Gradually add the dry ingredients to the creamed mixture.
  When mixed well, add the chocolate chips and pecans.
  
  Drop by teaspoonfuls onto an ungreased cookie sheet. Bake
  at 375°F for 12 to 15 minutes.
  
  Makes 5 to 6 dozen cookies.
  
  Note: If you like your cookies more chewy than crispy, put
  a piece of ordinary bread in with your cookies in an airtight
  container. I usually divide my batch of cookies, making
  one-half chewy (with bread) and one-half crispy (no bread).
  
  FROM: Texas Cooking Online
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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