Text 30168, 159 rader
Skriven 2009-10-21 07:03:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Schtuff
===================
-=> Michael Loo wrote to Dave Drum <=-

 DD> When was that. I saw my first bare boobs in N-G in 1948. There were
 DD> adverts for a car just like my grandfather's (1948 Ford).

 ML> I'm thinking that I was focusing on no interior ads and forgot
 ML> about the front and back matter - reflecting the way I used to
 ML> read them when I was a kid.

There were interior ads ... mostly clustered in the back of the gazette. Often
there were one or two full pages back-to-back in full process colour and on
heavier paper than the rest of the magazine ... so that the book would fall
open to the adverts somewhat naturally. Placement was between the major part of
the articles and the section where the "continued to" ends of the text was
located. I'd suspect that the ads further forward in the mix were sold at a
premium.
 
 DD> The duck went from Air Pirate Funnies #1 to the Freep to National
 DD> Lampoon and finally to Playboy. dirtyduck.com will give you only a
 DD> single page featuring Dirty Duck and his assistant Weevil.

 ML> The Web was disappointingly scanty with information on this.

A couple of decent sources I found (still not voluminous, though) were;
http://www.toonopedia.com/dirtyduk.htm and the ubiquitous Wikipedia entry -
http://en.wikipedia.org/wiki/Dirty_Duck_(comix_character) ... also
http://www.lambiek.net/artists/l/london_bobby.htm

Unfortunately a lot of it beyond these three seems to be "chasing their own
tails".
 
 ML> To my knowledge, calzones also use bread dough.
 DD> Been a while since I had one but my memory says pastry dough. Although
 DD> I suppose, being an Italian thing pizza or other flat-bread dough might
 DD> have been used.
 DD> Research through (literally) hundreds of calzone formulae reveals that
 DD> you are correct, once again.

 ML> There's nothing wrong with wrapping calzone filling in pie dough,
 ML> just it isn't generally done. I'm sure some rogue Italian has
 ML> experimented with such, though.

No doubt. Guy named Giuseppe (Joe) Gallina is where I got the idea that
calzones are made with pastry dough. Joe runs a very successful Sicilian-style
restaurant/pizzeria in downtown Spring-A-Leak. 
 
 DD> Pastry or tortilla dough is used for the Latino cousin of calzone,
 DD> empanadas.

 ML> Which, if my etymology eye doesn't deceive, should in fact
 ML> be made with bread dough, too!

I dunno. All the empanadas I have had and every recipe I reviewed for them uses
either tortilla or pastry as the casing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Empanadas
 Categories: Latino, Beef, Pastry, Chilies, Nuts
      Yield: 15 servings
 
MMMMM---------------------------PASTRY------------------------------
      3 c  All-purpose flour
    1/2 ts Salt
      6 tb Butter
      6 tb Lard
      2 tb Cold water

MMMMM---------------------------FILLING-----------------------------
      1 lg Onion; chopped
      4 cl Garlic; fine chopped
      1    Bell pepper; seeded, chopped
  1 1/2 ts Olive oil
      8 oz Ground beef
      1 ts Cocoa powder
      1 tb Flour
    1/2 ts Ground cumin
    1/2 ts Paprika
    1/2 ts Dried oregano; crushed
           Salt & pepper
      2    Chilies; seeded, chopped
      4 tb Canned crushed tomatoes
      2 tb Slivered almonds
      2 tb Raisins
      2 tb Chopped green olives
      2 tb Chopped fresh parsley

MMMMM---------------------------GLAZE-------------------------------
      1    Egg yolk
      1 ts Water
      2 ts Milk
           Salt
           Oil
 
  Sift the flour with a pinch of salt into a mixing bowl, or
  place in a food processor and mix once or twice. Rub in
  the butter and lard until the mixture resembles fine bread
  crumbs, or work in the food processor, being careful not to
  over-mix. Mix the liquid gradually, adding enough to bring
  the pastry together into a ball. (In a food processor, add
  the liquid through the funnel while the motor is running.)
  Wrap the pastry well, and chill for 20 to 30 minutes.
  
  Brown the ground meat well, and drain away some of the fat.

  Saute the onion, garlic and bell pepper  until the onion
  is soft. Add to the meat. Then add the cocoa, flour, spices,
  oregano, and seasonings. Stir well and cook briefly before
  adding the chilies, parsley and the tomatoes. Cook slowly
  for 10-15 minutes.
  
  Add the nuts and the olives, and allow to cool.
  
  Roll out the pastry on a floured surface. (We didn't do
  this. We ran the dough through the pasta machine - much
  easier! We found the #3 setting on our Atlas pasta maker
  to be the right thickness.)
  
  Cut the dough into 4" (10 cm) rounds.
  
  Place about 1-1/2 tablespoons of filling on the dough circle.
  Fold over, and press to seal. If the dough is a little dry,
  moisten the edges with a little warm water (w/your finger)
  before pressing the edges together.

  Crimp the edges with a fork. With a toothpick, prick several
  holes on the top of the empanada to allow the steam to escape.
  
  Mix the glaze ingredients together. Place empanadas on a
  baking sheet, and brush with the egg glaze.
  
  Bake at 425øF for 15-20 minutes, or until golden brown.
  
  If you like, you can freeze these. To bake frozen empanadas,
  place the frozen pastries on a cooking sheet and brush with
  the egg glaze. Bake for 30-35 minutes at 425øF.
  
  Contributed: Leti Labell

  From: Step by Step Mexican Cooking-Empanadas con Picadillo

  Makes 15 empanadas.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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