Text 9330, 90 rader
Skriven 2008-06-21 18:18:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Marketroids
===================
-=> GLEN JAMIESON wrote to MICHAEL LOO <=-

 ML> We've discussed this. Most of the expert experts discount the
 ML> dietary cholesterol to blood cholesterol link. Regarding the

 GJ> So why are the marketteers allowed to continue their lies?  Isn't there
 GJ> some sort of regulating body concerned with "truth in advertising"?

Because the marketroids lie by not telling the whole story. What they tell
tends to be true and provable - just presented in such a way as to make the
person being marketed to believe what the marketroid wants him to believe.

Yeah, we have the Consumer Products Safety Commission, the Food and Drug
Aministration, Federal Trade Commission, and many state have a Department of
consumer Affairs. None to my knowledge have anything approaching the UK's
"Trades Descriptions Act".

And more to the point - with the current lassiez-faire, profit oriented
administration in Washington DC - actual consumerism beyond window dressing
headlines is nearly nil.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fontina, Prosciutto & Asparagus Quiche
 Categories: Pork, Cheese, Vegetables, Dairy
      Yield: 7 servings
 
      9    Inch pie shell; homemade or
           - store-bought
      6 md Asparagus spears
      3 oz Fontina
      3 oz Whole-milk mozzarella
      2    Eggs
      2    Egg yolks
  1 1/4 c  Half-and-half or whole milk
           Salt and pepper
      4 sl (to 6) prosciutto; coarse
           - chopped
      2 tb Freshly grated Parmesan
 
  You can prepare all ingredients the night before so you can
  assemble the quiche and have it in the oven in 5 minutes the
  following morning. If you have a large crowd, make 2 or 3
  quiches. This quiche can be eaten hot or tepid.
  
  The night before: Preheat the oven to 400 degrees. Line the
  pie shell with parchment and fill with pie weights. Bake for
  10 minutes. Remove the paper and weights and bake the shell
  for 3 to 5 minutes longer, until it is pale gold. Remove to
  a rack and let cool completely. Cover and leave at room
  temperature overnight.
  
  While the shell is baking, wash the asparagus and break off
  the tough ends. Peel, if desired. Plunge into a pot of
  boiling salted water for 3 minutes, or wrap in damp paper
  towels and microwave on medium for 1 minute. Shock the
  asparagus under cold water to stop the cooking; drain.
  Store in a plastic bag in the refrigerator.
  
  Cut the fontina and mozzarella into 1/2-inch cubes, place
  in a plastic bag and refrigerate. In a medium-size storage
  container, whisk together the eggs, yolks and half-and-half.
  Season with salt and pepper. Refrigerate.
  
  A little over an hour before your brunch: Preheat the oven
  to 400 degrees. Distribute the prosciutto over the bottom
  of the pie shell. Top with the asparagus spears, halved if
  too long. Evenly distribute the cubed cheeses over the
  asparagus. Pour in the egg-cream mixture, adding a little
  extra half- and-half if needed. The shell should be filled
  to within 1/8 inch of the rim. Sprinkle with the Parmesan.
  
  Bake on the middle shelf of the oven until the custard is
  set but still a little jiggly (it will firm up as it cools),
  30 to 40 minutes. Remove to a rack and let cool for at least
  20 minutes before cutting into wedges.
  
  Serves 6 to 8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 18 April 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Animany, Totally insaney, Miscellaney, Animaniacs!"
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