Text 7153, 108 rader
Skriven 2008-05-15 20:14:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WHITE
Ärende: Re: Rescuing Mutts
==========================
-=> JIM WHITE wrote to DAVE DRUM <=-

 ML>> Good medium sizes. Why did you have to rescue a dog from a neighbor,
 ML>> and what did the neighbor think about that, and what did the
 ML>> dog think about that?

 DD> I'd be willing to bet the neighbour was too busy cowering from the
 DD> ASPCA and Animal Control people to raise much of an objection.

 JW> Actually no!  We never called, because the city has a STRICT policy of
 JW> not adopting out pit bulls or pit mixes.  So his future would have been
 JW> a certain death had we called to complain.

Oh ... our Animal control does not automatically destroy by breed. They will
not hesitate, howver, to put down an "overly aggressive" animal. 

 DD> Dog  prolly liked it once s/he got used to the better treatment.

 JW> YES HE DID!!  And it didn't take long.  Of course he was getting this
 JW> treatment from *us* for 8 years and he WAS appreciating it.

I saw from your other posts that it was a next door dog. And often that is very
helpful. When I was a kid I scared the crap out of my mother over a German
Shepherd. I was petting and hugging this big lummox of a dog and the dog was
eating it up ... as he had half of my PBJ sarnie. Mom hollered at me to get my
butt inside ... RIGHT NOW! in a no nonsense tone that had me hopping.

When I got inside she informed me I was lucky I hadn't got my head taken off.

And I said something like "Ol' Fritz wouldn't hurt a fly".

So, she grabbed me by the arm, marched me to the back of the house - still not
knowing what was going on - and showed me through the window that Ol' Fritz was
curled up and napping on the back porch of his human's house.

I had been getting cute with Wolf - a real bad actor. But, y'know, I never had
a problem with Wolf after that and was one of the few who he took to. 

First of the new series ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crusty Buttermilk Biscuits
 Categories: Breads, Classic, Dairy
      Yield: 15 Biscuits
 
      5 c  Sifted White Lily flour *
           -=OR=-
      5 c  Unbleached all-purpose flour
      1 tb + 1 ts baking powder **
      1 tb Kosher salt
    1/2 c  Cold lard
  1 1/2 c  Well-shaken cold buttermilk
      3 tb Unsalted butter; melted
 
  * (sift before measuring)
  ** (preferably homemade; recipe follows)
  
  The cliché, in this case, turns out to be true: Biscuits
  benefit from TLC. Peacock recommends White Lily flour, one
  of the lightest available, along with lard for a flaky
  texture so fluffy and airy that the biscuits almost float
  off the plate. One bite may well move you to tears—either
  with memories of your southern grandmother, or with regret
  for not having had a southern grandmother.
  
  Preheat oven to 500°F with rack in middle.
  
  Sift together flour, baking powder, and salt into a large
  bowl. Add lard, coating it with flour, then rub between
  your fingertips until coarsely blended with some 1/2-inch
  lumps.
  
  Make a well in flour mixture, then add buttermilk, stirring
  just until a dough forms (it will be soft and sticky). Turn
  dough out onto a floured surface and knead 8 to 10 times.
  Roll out dough with a floured rolling pin into a 12-inch
  round (1/2 inch thick) and, using a fork dipped in flour,
  prick all the way through about every 1/2 inch.
  
  Cut out as many rounds as possible with a 2 1/2- to 3-inch
  round cookie/biscuit cutter dipped in flour (do not twist
  cutter).
  
  Bake, almost touching, on an ungreased heavy baking sheet,
  rotating sheet after about 6 minutes if browning unevenly,
  until crusty and golden-brown, 12 to 15 minutes. Brush tops
  with melted butter and serve warm or at room temperature.
  
  Cooks' note: Flour mixture with lard can be made 1 day ahead
  and chilled, covered.
  
  Scott Peacock
  
  Makes about 15 biscuits
  
  Gourmet | January 2008
  
  MM Format by Dave Drum - 10 January 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM


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