Text 24093, 114 rader
Skriven 2007-12-14 08:44:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Can'ts!
===============
On 11-14-07 BURTON FORD Scribbled to BARBARA MCNAY about Can'ts!

BF>bf> A little bitty can opener, an inch or two long, with
BF>bf> the winged handle.

BF>bm-> I vaguely remember those, I think.  I don't remember whether I
BF>ever tried
BF>bm-> one, but I have found the jackknife can opener to be pretty
BF>reliable.  It
BF>bm-> probably works on the same principle.

BF>I don't think so.  The P38 opener was like those long handled ones
BF>you see now, only with short handles.....at least I _think_ it was.
BF>You'd clamp it to the can with the two handles and turn a "butterfly"
BF>wing to open the can.  It's not one of those saw things that you
BF>'jack' around the edge.

Yes, it was. At least so far as not having a flutter bye to turn and you 
*DO* have to "jack" it around the edge to haggle the can open. Very 
basic. And, like many basic things is reliable and works. Just not as 
easily nor as conveniently as more developed openers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grapefruit & Avocado Shortcakes
 Categories: Citrus, Fruit, Cakes, Cheese
      Yield: 6 servings

      2 md Grapefruit; peeled,
           - sectioned, seeded, cut in
           - 1/2" chunks (save the
           - juice)
    1/4 c  Chopped red onion
      2    Hass avocados; pitted,
           - peeled, in 1/2" chunks
    1/4 c  Coarsely chopped walnuts
           Chopped watercress leaves
           - (opt)
    1/4 ts Salt 
           Black pepper
      4 oz Gorgonzola; softened
      4 oz Cream cheese; softened

MMMMM-------------------------SHORTCAKES------------------------------
    1/2 c  Whole-wheat flour
    1/2 c  All-purpose flour
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      1 ts Dried rosemary; crushed
           -=OR=-
      1 ts Fresh rosemary; chopped
      2 cl Garlic; minced
      2 tb Olive oil
      1 tb Wine vinegar
      6 tb Milk
 
  These make a tangy accompaniment to a perfectly grilled steak. From
  Shanna Masters, California Culinary Academy graduate and editor of
  Veggie Life.
  
  Combine the grapefruit and its juice, the onion, avocado, walnuts and
  watercress (if using). Add 1/4 teaspoon salt and pepper to taste; toss
  well. Set aside while you make the base. Before serving, stir
  thoroughly and check for salt, adding more if necessary. Blend
  together the Gorgonzola and cream cheese, adding a little water, if
  necessary, to achieve a smooth consistency.
  
  Preheat oven to 400 degrees. Grease a baking sheet or line with
  parchment.
  
  The shortcakes: Combine the flours, baking powder, baking soda, salt,
  rosemary and garlic in a mixing bowl; stir to blend. Combine the olive
  oil, vinegar and milk. Make a well in the center of the dry
  ingredients and pour in the oil mixture. Stir quickly just to moisten
  all ingredients, being careful not to overmix. Drop by heaping
  tablespoonfuls onto the baking sheet, making 6 equal-size mounds.
  Space them a few inches apart to keep them from baking together.
  Press the top of each mound with 2 dampened fingers to make a shallow
  indentation.
  
  Bake for 12 minutes, or until golden brown. Let cool completely.
  
  To assemble: Split each shortcake in half horizontally. Place the
  bottom halves on individual plates. Top each with a good-size dollop
  of the goat cheese mixture (about a rounded tablespoonful - it's
  quite rich), then with a spoonful of the grapefruit mixture. Place
  tops on shortcakes and repeat layering.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  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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