Text 5111, 91 rader
Skriven 2006-09-03 06:58:00 av Dave Drum (1:10/345)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Lobster Death
=====================
On 08-20-06 DAVE SACERDOTE Scribbled to MICHAEL LOO about cannibalism 

DS>If it were discovered that lobsters taste better when they
DS>suffer an agonizingly slow and painful death, you can bet that
DS>all this humane BS would be tossed to the winds!  Or waves, as
DS>the case may be.

Except for a few vagitarian members of PITA. Probably wearing leather 
shoes, though.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Meringue Pie
 Categories: Pies, Desserts, Citrus
      Yield: 6 servings
 
  1 1/4 c  Sugar
    1/2 c  All-purpose flour
    1/2 ts Salt
  1 1/2 c  Water
      3    Eggs, separated
           -zest from 1 medium lemon
           -juice from 1-1/2 medium
           -lemons
      1 tb Butter
      1    Baked, cooled 9-inch pie
           -crust

MMMMM--------------------------MERINGUE-------------------------------
      3    Egg whites; room temp
      6 tb Sugar
    1/2 ts Vanilla extract
    1/4 ts Cream of tartar
 
  Preheat oven to 350°F.
  
  Combine the sugar, flour, salt and water in a heavy saucepan. Stir
  constantly over medium-high heat until mixture boils. Boil, stirring
  constantly and vigorously, for 1 minute. (A long-handled spoon to stir
  with really helps here to get you back from the heat.) Remove from
  heat.
  
  Slightly beat the egg yolks in a bowl with a fork. Mix half the boiled
  mixture with the egg yolks. Then put the egg yolk mixture back into
  the pan with the boiled ingredients, and cook for 1 more minute,
  stirring constantly and, again, vigorously. Remove from heat, and add
  the butter.
  
  Add the lemon zest and lemon juice. Stir to mix thoroughly.
  
  Pour into cooled, baked 9-inch pie crust and top with meringue,
  sealing meringue to edge of pastry. Bake in a 350°F oven 12 to 15
  minutes or until nicely browned.
  
  MERINGUE:
  
  Beat the egg whites at high speed with an electric mixer until soft
  peaks form. With mixer running, add the cream of tartar, then
  gradually add the sugar, a tablespoon at a time, and beat until stiff
  peaks form. Beat in the vanilla.
  
  Pile atop pie, and bake at 350°F for 12 to 15 minutes, or until
  lightly browned.
  
  Be sure to seal the meringue to the pastry edge when spreading it on
  your pie. To minimize "weeping", spread the meringue on the pie
  filling while the filling is hot. Also, remember that meringue pies
  cut better with a wet knife blade.
  
  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
 
If government wants us to respect the law it should set a
better example!!!


... All reports are in; life is now officially unfair.

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