Text 6261, 92 rader
Skriven 2011-01-26 16:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: music 955
=================
 RH> My sister got to be a fairly decent player--made the state regional
 RH> band when she was in high school. She taught herself how to play the
 RH> piano but took lessons as an adult.

The best thing I can say for the piano is that it's relatively
hard to play out of tune - though it can be just as frustrating
as any other instrument in the beginning.

 RH> Problem there is my hands are too small.

There are workarounds. It is said that Vladimir Ashkenazy had to
really stretch to get an octave, and he won the Tschaikovsky
competition, which requires you to learn the Tschaikovsky concerto,
which normally calls for pretty big hands.

 RH> Beginning cooks/chefs can be discouraged as well. If Steve were as
 RH> critical of my cooking as my family was, I'd have never gotten into
 RH> the echo here. Instead, he supports and appreciates my cooking.

He is a bit of a prize, isn't he.

 ML>       Title: Kathy Pitts' Fajitas
 ML>   1 1/2 lb Beef skirt steak*
 ML>       1 c  Beer
 RH> Looks good except for the 2nd ingredient. Sigh!

Oh, right. You're so laid back about that that I've gotten lax
about choosing recipes. In this case you probably could substitute,
say, stock cut with a bit of vinegar.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Recipes - Hazelnut Butter
 Categories: Nuts
      Yield: 1 Recipe

           GENERAL DIRECTIONS

  FOOD PROCESSOR: Place roasted hazelnuts in food processor container with
  all-purpose blade. Process to coarse butter texture, about 3 min.
  Gradually add sugar, salt or other ingredients through feed tube. Scrape
  down sides; continue to process until desired texture is achieved, 4 to
        7    min.

  BLENDER: Place roasted hazelnuts and 1 tablespoon vegetable oil in
  blender container and grind to meal on low speed. Continue to blend on
  low for several min, scraping down sides of container as required
  and adding another tablespoon of oil, if necessary. When butter is
  fairly fluid, blend on high for 2 to 3 min or until desired texture
  is achieved. Gradually add other ingredients and blend on low until
  thoroughly mixed.

  FOR CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw
  sunflower seeds to finished butter.

  NATURAL HAZELNUT BUTTER:

  2 cups (9 oz.) Oregon hazelnuts, roasted
      1/2    teaspoon salt
      3/4    teaspoon powdered sugar

  Follow general directions. Makes 1 cup butter. Natural hazelnut butter
  will be dark brown in color, due to the presence of some skins.

  CHOCOLATE HAZELNUT BUTTER:

  2 cups (9 oz.) Oregon hazelnuts, roasted
    1-1/4    cups powdered sugar
    3-1/2    tablespoons cocoa

  Follow general directions. Makes 1-3/4 cups butter.
  CINNAMON & SPICE HAZELNUT BUTTER:

  2 cups (9 oz.) Oregon hazelnuts, roasted
      1/3    cup powdered sugar
      1/2    teaspoon ground allspice
      1/2    teaspoon ground cinnamon

  Follow general directions. Makes 1-1/4 cups butter.

  NOTE: These butter recipes are for "old fashioned" butters with no
  stabilizers; if they are kept refrigerated, very little oil separation
  will occur. Shelf life is about 3 months in the refrigerator.

  * COOKFDN brings you this recipe with permission from:
  * Oregon Hazelnut Industry -and- The Hazelnut Marketing Board

MMMMM

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