Text 31709, 90 rader
Skriven 2015-10-08 01:47:06 av Dale Shipp (1:261/1466.0)
  Kommentar till text 31684 av Dave Drum (1:261/38.0)
Ärende: Re: Moving
==================
 -=> On 10-07-15  08:42,  Dave Drum <=-
 -=> spoke to Ruth Haffly about Moving <=-


 DD> I was always going to replace the knobs with levers. This 
 DD> has moved up the schedule. I prefer the levers on the entry 
 DD> doors for a number of reasons - mainly because if the hands 
 DD> are full one can open the door with an elbow or prehensile 
 DD> toe.

I fully agree.  The door from our kitchen to the deck has a push lever
handle instead of a knob.  There are many times I am thankful that they
put that on when they did the remodel for us.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FISH PIE
 Categories: Main dish, Seafood, _ethnic, Vegetables
      Yield: 4 Servings
 
    700 g  White fish
      1    Shallot
      2 tb Dry white wine
      2    Eggs
    450 ml Milk
     30 g  Butter
     30 g  Flour
      4 tb Chopped parsley
    700 g  Mashing potatoes
    150 ml Hot milk
     60 g  Butter
           Salt & pepper
     50 g  Shrimps/prawns or
           Other shellfish AND/OR
     50 g  Mushrooms
 
  Wash the fish, which can be  a  mixture,  or  one single type, of cod,
  hake, haddock, smoked haddock etc etc.  and dry  -  more or less.
  Chop the shallot and put half of it into a buttered micro-wave dish.
  Put fish on top, and sprinkle with remaining  shal lot, a little salt
  and pepper and the dry white wine. Cover loosely  with cling film,
  pierced in two or three places and microwav e on full power for about
  5 mins, or until the fish is just cooked.
  
  Meanwhile, peel, quarter and boil  the  potatoes, hard boil the eggs,
  and make a white sauce with  the first  lot of  butter and milk, and
  the flour. (I use a little bit of maggi  cube to make it into a
  bechamel more or less. If using mushrooms, wipe them, a nd cook
  lightly in a little extra butter. If using shrimps  or prawns, cook
  them if needed, then shell them.
  
  As soon as the fish is cool  enough  to  handle, flake it into a bowl,
  taking care to remove any bones. Add the coarsely chopped hard boiled
  eggs, and such of the optional ingredients as you are using.
  
  Add the liquid exuded by the fish  during poaching to the white
  sauce, and cook down gently until the original volume is  reached
  again. An alternative way of dealing with this liquid, is to cook it
  down to a near syrup, then add it to the white sauce - it has the
  same effect, but needs a little more care. Taste carefully for
  seasoning, and then add chopped parsley. Gently fold fish flavoured
  parsley sauce into flaked fish and put the mixture into a pie dish of
  suitable capacity.
  
  When the potatoes are  done,  drain  them  and  mash. We use a potato
  ricer, which works very well. Add the second quantity of bu tter and
  the hot milk, stir briefly, season to taste and mix gently, taking
  care not to develop the gluten. Spread the  mashed  p otato over the
  fish mixture, and if you like, make a bit of a pattern with a fork or
  knife.
  
  * May be cooked ahead to here
  
  If not required immediately, allow to cool uncovered, then cover and
  refrigerate until wanted.  Don't  keep for  more then  a  da y or so,
  especially if using shrimps/prawns. When  required, remove from
  fridge and cook in pre-heated moderate oven  375øF 190øC until the
  mixture is bubbling and the top is  browned  - 25-40 mins depending
  on whether it was still warm when put into oven or had been
  refrigerated.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:49:18, 08 Oct 2015
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)