Text 8154, 120 rader
Skriven 2006-11-29 20:31:00 av Dave Drum (1:10/345)
     Kommentar till en text av DAVE SACERDOTE
Ärende: PETA
============
DS>DD> I managed to as the main berater from PITA a very telling 
DS>DD> question that went "Excuse me miss! Are those really leather 
DS>DD> shoes on your feet????"

DS>Wanna really get under their skin?  Ask them about the "animal
DS>shelter" at their Virginia headquarters, where over 15,000 pets
DS>turned over for adoption since 1998 have been killed.
DS>(http://tinyurl.com/axgyp)

DS>Lynn did that at an outdoor music festival last summer with a crowd
DS>of about 200 kids surrounding the booth.  The Northampton police
DS>department escorted the PETA volunteers to safety while the crowd
DS>jeered them and trampled their literature into the mud of the
DS>infield.

Hee hee hee. I'll keep that in mind. I note at the end of the article 
there was one bit of good news. I wonder though if she sterilised 
herself for the aggrandizing reasons she claims or just because she 
could find a partner wacky enough to spawn with.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Creme Brulee Pie
 Categories: Pies, Squash, Desserts
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  All-purpose flour
      2 tb Powdered sugar
           -pc salt
      5 tb Unsalted butter; chilled and
           -cut into small chunks
  2 1/2 tb Vegetable shortening;
           -chilled, in small chunks
  2 1/2 tb To 3 1/2 tb ice water

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Heavy cream
    1/2 c  Whole milk
      2 lg Eggs; slightly beaten
    1/3 c  Maple syrup
      2 ts Bourbon
    1/4 c  Packed light-brown sugar
      1 tb Plus 1 ts granulated white
           -sugar
      1 ts Pumpkin pie spice
    1/4 ts Salt
      1 c  Canned pumpkin

MMMMM--------------------------GARNISH-------------------------------
  2 1/2 tb Light-brown sugar
      1 c  Heavy cream; softly whipped,
           -opt'l
 
  To prepare crust: Combine flour, sugar and salt in a food processor;
  pulse briefly to combine. Add butter and shortening; pulse until
  mixture resembles coarse meal. Add 2 1/2 tablespoons water; pulse
  until moist clumps form. If dough is dry, add water by teaspoonfuls.
  Gather dough into a ball; flatten into a disk. Wrap in plastic and
  refrigerate for 30 minutes. (Dough can be made a day ahead; soften
  slightly at room temperature before using.)
  
  Roll out dough on a floured surface to a 12-inch round; transfer to a
  9-inch pie plate. Fold the overhanging dough under to form a
  high-standing rim. Crimp the edges. Prick the bottom with a fork;
  place the pie shell in the freezer for 20 minutes. Meanwhile, preheat
  the oven to 375 degrees.
  
  Bake the pie shell until the crust is set and pale, 15 to 20 minutes.
  Let cool slightly. Do not turn off the oven.
  
  To prepare filling: In a large bowl, whisk together cream, milk and
  eggs. Add syrup, bourbon, 1/4 cup brown sugar, granulated sugar,
  pumpkin pie spice, salt and pumpkin. Whisk until well blended. Pour
  into the crust. Bake on a rack in the bottom third of the oven for 40
  minutes or until set. A toothpick inserted in the center should come
  out clean. Let cool to room temperature. (The pie can be made 6 hours
  ahead and held at room temperature.)
  
  To serve: Place the broiler rack 2 to 3 inches from the heat source.
  Preheat the broiler. Place the pie on a baking sheet. Force the
  remaining 2 1/2 tablespoons brown sugar through a sieve, sprinkling
  the sugar evenly over the pie. Cover the edges of the pie with
  aluminum foil to prevent burning. Place the pie under the broiler;
  cook until the sugar melts and bubbles, about 2 minutes, turning the
  cookie sheet several times for even browning. (This crust will be
  delicate, not hard and glossy.) Serve warm or within an hour, with
  whipped cream if desired.
  
  * Note: To transport pie, wrap the cooled pie in plastic wrap, then in
  foil. Place in a plastic pie box or in a basket. Pack brown sugar
  separately for sprinkling and broiling on top of the pie.
  
  Yield: 6 to 8 servings.
  
  Recipe by cookbook author Betty Rosbottom.
  
  Printed in St. Louis Post-Dispatch; 17 November 2004
  
  MM Format by Dave Drum - 17 November 2004
  
  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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