Shawn Highfield wrote to Dave Drum <=-
What my mother called "a convenient memory". Bv)=
Yes exactly!
That may be better than "senior moments" where the answer or example
that you are sure is in your memory banks won't pop to the front of
the queue.
Or my age. I don't remember much beyond what is current. It's
The only good thing about having such a bad memory is you can not lie.
I can't remember the truth, if I lied about something too!? No way I'd know what I said. LOL
My Granddad always said "If you tell the truth then you don't have to
remember to whom you told what." Our spoiled brat in chief could use a
big dose of truth serum,
More than once I've had such things surface in my mind fifteen (or
more) minutes after the discussion has moved to another topic.
That happens to everyone.
Didn't start happening to me until my late 70s. <SHRUG>
F'r instance I cannot rememer if I've posted this recipe to you or
not. If I have and I'm being redundant I'll probably remember *after*
I've uploaded this packet.
Title: Rosemary Memory Elixir
If you did I didn't save it. I have saved this one now! I will even
try it, but I don't think it will work. LOL
If you rem,ember, let us know the results.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baker's Memory Potatoes
Categories: Potatoes, Vegetables, Herbs
Yield: 4 Servings
MMMMM-----------------------ONION FILLING----------------------------
2 tb Peanut oil
2 sm Onions; peeled, fine dice
1 tb Fresh minced thyme
+=OR=+
1 ts Dried thyme; crumbled
1 tb Champagne or white wine
- vinegar
Salt & fresh ground pepper
MMMMM--------------------------POTATOES-------------------------------
1 1/4 lb Russet potatoes; peeled
2 oz Unsalted butter; melted
Salt & fresh ground pepper
FOR THE ONION FILLING: Place a heavy medium saucepan on
medium low heat and add the oil. Add the onions and
thyme, cover and cook until very tender, for about 20
minutes, stirring occasionally. Add the vinegar, bring
to a boil and stir until absorbed. Season with salt and
pepper. (This can be prepared ahead, cooled, covered and
set aside at room temperature.)
FOR THE POTATOES: Carefully cut potatoes into thin, even
slices using a knife, a mandoline or a food processor
with a slicing blade. Place in a large bowl of cold
water. (This can be prepared to this point and set aside
at room temp in bowl covered with cold water. Drain
before continuing with the recipe.)
TO COOK: Set the oven @ 450ºF/232ºC. Dry the drained
potatoes well in a lettuce spinner and a clean bath
towel. Line a large baking sheet with parchment paper.
Trace four 5"/13cm circles on the parchment with dark
ink. Turn the paper over. If the circles are not
visible, redraw them so they are. Brush the circles
lightly with butter. Overlap the potatoes to cover the
bottom of each circle, using least attractive slices for
the center. Brush lightly with butter.
Season with salt and pepper. Divide the onions among the
centers of the circles. Flatten onions to 1/8" thick
circles using a spatula. Overlap 1 layer of potatoes
around the rim of each circle, leaving part of the onion
center exposed. Brush the top layer of potatoes lightly
with butter.
Season with salt and pepper. Press down on the top
layer, sealing it to the bottom layer. Bake until brown
and crisp, for about 30 minutes. Press the layers
together and neaten edges several times while baking.
TO SERVE: Slide a long narrow spatula under the potatoes
to loosen them from the paper. Switch to a broad spatula
and carefully transfer the potatoes to 4 small or main
course plates, neatening the edges if necessary.
Serve immediately.
Recipe By : Chef du Jour - Michel Richard
Yield: 4 servings
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... For the next few weeks every hour will be the Cocktail Hour.
=== MultiMail/Win v0.52
--- SBBSecho 3.24-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)