Text 16369, 127 rader
Skriven 2007-06-06 07:51:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Levis etc
=================
On 05-25-07 MICHAEL LOO Scribbled to DAVE DRUM about Levis etc 561

ML> DD> and on the family farm. There seemed to be an oversupply of
ML> DD> timber  rattlers that year. And, of course, someone was cooking
ML> DD> up some of the larger examples. My memory says it tasted about
ML> DD> like white meat chicken  only a lot chewier.

ML>I have a bit of memory of stringy stuff between my teeth.

I don't remember stringy so much as chewy. Very chewy.

ML> -=> Dave Drum said to Dave Sacerdote <=-

ML> DS>I'd be interested in what Nicholas has to say.
ML> DD> Me, too. Meanwhile - this site rather contradicts what the
ML> DD> marketroid's  tarted up version of "official, politically
ML> DD> correct" company history has  to say ...
ML> DD> http://www.fau.edu/library/brody22.htm It claims that Strauss'
ML> DD> first britches were of canvas - most of which  was hempen
ML> DD> fabric. 

ML>You guys could quit fussing for a few minutes or until
ML>we got some real data on the subject (which may be hard
ML>to do, as the original event took place a century and half
ML>ago, and the last living witness, Nicholas, just had a
ML>knee replacement or something and is out of commish for
ML>a good while). It is entirely possible, seems to me, that
ML>the first Levis were made of hemp canvas, but where that
ML>gets the hemp-is-go(o)d contingent is beyond me. It is
ML>also possible that Amoskeag was the first big supplier
ML>of fabric for the enterprise, and that that fabric was
ML>cotton, but where that gets the Levis-are-good contingent
ML>is beyond me.

I suspect the truth lies somewhere in the middle - as the first Levis 
were intended as work wear in the gold fields. I have no trouble 
believing that they were made of hempen canvas. I also have no trouble 
believing that the marketroids at Levi Strauss & Co. are striving 
mightily to whitewash over the actualities in order to be politically 
correct.

Both Daves (he and me) are guilty of using weighted terminology to 
support our point. And we positively delight in calling each other pig 
headed, obstinant and stubborn.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Peach Pie
 Categories: Pies, Desserts, Fruit
      Yield: 6 servings
 
    3/4 c  White sugar
    1/4 c  Light brown sugar
    1/4 c  All-purpose flour
      4    Ripe fresh peaches; peeled
           -and sliced (about 5 cups)
      1 tb Fresh lemon juice
    1/4 ts Ground cinnamon
    1/4 ts Ground nutmeg (or ground
           -mace, for an old-fashion
           -flavor)
           H    PASTRY
      2 c  All-purpose flour
    1/2 ts Salt
    2/3 c  Crisco or other shortening
    1/2 c  Cold water
      2 tb Butter; in small pieces
 
  Preheat oven to 425°F.
  
  To prepare filling, mix white sugar, brown sugar and 1/4 cup flour in
  a large bowl. Add peaches, lemon juice, cinnamon and nutmeg or mace
  and toss well. Set aside.
  
  To prepare the dough, mix 2 cups flour and salt in large mixing bowl.
  Measure shortening and drop on top of flour mixture. Cut flour into
  shortening with fork or pastry blender until mixture becomes small
  bits of shortening coated with flour. Size will not be uniform. Add
  water all at once by sprinkling on top of mixture. Stir with fork to
  incorporate water into mixture.
  
  Generously flour work surface and hands. Scoop dough out of bowl, plop
  it onto work surface and pat into a rough ball. Divide into 2 equal
  portions. Roll out 1 portion into circle about 12 inches in diameter,
  lifting dough and sprinkling additional flour onto work surface as
  needed so that dough doesn't stick.
  
  To transfer to 9- or 10-inch pie pan, roll dough loosely around
  rolling pin and unroll, starting at far side of pie pan, so that
  dough drops into pan. Avoid stretching dough. Let about 1-1/2 inches
  of dough hang over outer edge of pan. Pile fruit onto dough. Scatter
  bits of butter over fruit.
  
  Roll out remaining half of dough for top crust and drape over pie.
  Trim away excess dough around edges, but leave enough to tuck under
  top of pie pan edge. Crimp edges and cut several vents in top.
  
  Bake at 425°F for 10 minutes, then reduce heat to 350°F, and bake
  until juices bubble around edges on top of pie and crust is lightly
  browned, about 40 minutes more.
  
  Note: Good peaches contain lots of juice, so a deep-dish or 10-inch
  pie pan is good for this recipe. If you don't have either, just make
  sure the pastry edges are crimped high and make several good-sized
  vents in the top crust.
  
  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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