Text 32145, 97 rader
Skriven 2015-10-19 01:52:14 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: pyes 357
================
-=> Quoting Jim Weller to Dale Shipp <=-

>  DS> how to tell when a pumpkin (or other squash) is ripe enough.
>  JW> Thump them; they should sound hollow.
>  DS> That sounds like what I recall about how to tell if a watermelon
>  DS> is ripe.

Because a dead-sounding gourd or melon is way too wet
and immature to eat. On the other hand, too much hollow
may mean that the inside has started to shrivel - usually
you can figure out this because the skin has begun to go
soft and/or discolor.

>  DS> Number one is Gail's pecan pie
> Very rich and very tasty. I guess my top two pies flavours are
> cherry and blueberry but I like them all.

Custard is my favorite sweet pie; blueberry and peach are
my favorite fruit pies; but savory ones are to me the
best - my favorite is turkey pot with not so much pot in it 
or shepherd's with not too many shepherds in it. But my pie
experience has been widened these past weeks by trumpet
mushroom tart, parmentier de confit de canard (a sort of
duck shepherd's pie), tarte tatin, and English apple pie.
On this trip I didn't get the following, which Ian says
he periodically has fixed for his clients; pity, because
it is very rich and very tasty.

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

      Title: Looho Pecan Pie
 Categories: Desserts, Pies, Nuts, American
      Yield: 8 Servings

MMMMM-----------------------EUROPEAN UNITS----------------------------
    250 g  Flour
    1/2 ts Salt
    100 g  Butter
     60 g  Shortening
      1    Egg yolk
      1 ts Sugar
           Ice water; as needed

MMMMM-----------------------PECAN FILLING----------------------------
      3    Eggs; beaten
      1 pn Salt
    1/2 ts Vanilla extract
    120 g  Light brown Sugar
    180 g  Pecans
    300 g  Maple Syrup Canada #1 Light
     50 g  Butter; or more

MMMMM-----------------------AMERICAN UNITS----------------------------
  1 3/4 c  Flour
    1/2 ts Salt
      1    Stick butter
      4 tb Shortening
      1    Egg yolk
      1 ts Sugar
           Ice water; as needed

MMMMM----------------PECAN FILLING (US MEASURES)---------------------
      3    Eggs; beaten
      1 pn Salt
    1/2 ts Vanilla extract
    2/3 c  Light brown sugar
      1 c  Maple syrup Grade A lt Amber
  1 1/2 c  Pecans
      3 tb Butter

  Preheat the oven to 375 degrees F.

  Processor method
  Put flour, salt, sugar and cold fats in the bowl of the processor.
  Process until reduced to fine breadcrumb consistency. Add egg yolk
  and ice water, stop processing as soon as the pastry form a ball.

  Manual method.
  In a bowl, using a pastry blender, combine the flour, sugar, salt,
  butter and vegetable shortening until crumbly.  Add egg and cold
  water and mix to form a ball.

  Roll out and place into a 9-inch pie plate. Trim off excess.
  Set aside.

  In another bowl, combine the beaten eggs, salt, vanilla extract, brown
  sugar, pecans, syrup, and melted butter.   Pour into unbaked pie
  crust.

  Bake in preheated oven for 40 to 50 minutes.  Allow to cool and
  refrigerate.

  Recipe M Loo & I Hoare 3 January 96 Forges France

MMMMM
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