Text 30189, 65 rader
Skriven 2009-10-21 19:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: comical 295
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 DD> There were interior ads ... mostly clustered in the back of the
 DD> gazette. Often there were one or two full pages back-to-back in full
 DD> process colour and on heavier paper than the rest of the magazine ...
 DD> so that the book would fall open to the adverts somewhat naturally.
 DD> Placement was between the major part of the articles and the section
 DD> where the "continued to" ends of the text was located. I'd suspect that
 DD> the ads further forward in the mix were sold at a premium.

Not doubting you, but it's funny that I continue not to
remember any of that stuff: probably, as today, I focused
on what was important and ignored what wasn't.

 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.
 DD> No doubt. Guy named Giuseppe (Joe) Gallina is where I got the idea
 DD> that calzones are made with pastry dough. Joe runs a very successful
 DD> Sicilian-style restaurant/pizzeria in downtown Spring-A-Leak. 

I'd imagine that a fried pizza made with short crust would
be very appetizing.

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

Speaking etymologically, to wit:

em (Lat. in-, in)
pan (Lat. panis, bread)
ada (Lat. -atum, something having been done)

So em-pan-ada, something having been put in bread.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Japanese Fruit Pie
 Categories: Japanese, Desserts
   Servings:  1

      2    Eggs
      1 c  Granulated sugar
    1/2 c  Butter or margarine, melted
           -and cooled
    1/2 c  Coconut
    1/2 c  Raisins
    1/2    Pecans or walnuts, chopped
      1 ts Vanilla
      2 ts Vinegar
           Pastry for 9-inch pie

  Beat eggs in mixing bowl until frothy.  Beat in sugar and butter.  Add next
  5 ingredients. Stir. Pour into pie shell. Bake on bottom shelf in 350 F
  oven about 40 minutes until set. Makes 1 pie.

  Origin: Jean Pare's Company's coming, Pies. Shared by: Sharon Stevens

MMMMM

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