Subj : Re: E-Books & Sharing To : Ben Collver From : Dave Drum Date : Mon Apr 10 2023 05:34:00 -=> Ben Collver wrote to Dave Drum <=- BC> Re: Re: E-Books & Sharing BC> By: Dave Drum to Ben Collver on Sun Apr 09 2023 06:51:11 DD> I can borrow specialty tools. And if it's automotive AutoZone, Advance DD> Auto Parts, and NAPA all have a Loan-A-Tool program for specialty tools DD> used in auto repair. DD> If the customer keeps the tool longer than 30 days AZ DD> uses the deposit to replace it on the shelf and the customer owns the DD> tool he has. BC> Thanks, i was not aware of this program. It sounds practical! A BC> friend of mine showed me how to recharge the car AC and it was BC> ridiculously easy. I'll never pay shop prices again for something like BC> that. Just have to pay attention to the few (but important) "Gotchas". I am in an enviable position in that my younger brother is retired from 40 years as a refrigeration fitter/mechanic. I just pick up the phone and when he asnwers say, "Hey, bro. Beer's cold." And if he's off camping or otherwise out of touch his son-in-law a currently active in the pipe trades. DD> As soon as my rhubarb "comes in" I am going to make this. Every once in DD> a while a recipe leaps off the screen and says "Take me home, Daddy!" DD> This is one of those. BC> Enjoy! I'm not big on rhubarb, but it was one of my Grandma's BC> favorites. I've been eyeing the "weeds" (spring greens) in the garden BC> and front yard. I enjoy the peppery flavor of bittercress in my salads. Do you follow Fergus the Forager? https://fergustheforager.co.uk/ I get some good tips/recipes from hius web site. About the only way I don't enjoy rhubarb is when combined with strawberries. I like both. But just not the combination. I also prefer it, like wild gooseberries - tart. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Old Fashioned Gooseberry Pie Categories: Pastry, Fruits, Pies, Citrus Yield: 6 Servings MMMMM---------------------------CRUST-------------------------------- 2 1/2 c Flour 1/4 c Sugar 16 tb (1/2 lb) very cold butter; - in small cubes 4 tb Ice cold milk; more, if - needed 1/2 ts Salt 1 lg Egg; beaten together +=WITH=+ 1 tb Milk; for glazing top crust MMMMM--------------------------FILLING------------------------------- 5 c Whole wild gooseberries; - stemmed, washed 1 1/2 c Sugar; or less 2 tb Grated fresh ginger Juice and zest of one orange 1/3 c Instant tapioca 4 tb Butter Set oven @ 375ºF/190ºC. To make the crust, use stand mixer with paddle beater. Beat together butter, flour, sugar and salt until butter is in flakes, coated with flour. Do not over mix. Slowly add very cold milk, one or two tablespoons at a time. When dough first begins to form ball, stop beating. Do not add too much liquid. Dough should barely hold together. Divide dough into two balls, press into a thick disk with hands, wrap in plastic wrap, and refrigerator for 30 minutes or longer. While dough is chilling, begin preparing the filling. Combine all ingredients except butter in a large sauce pan, and place over medium heat. Cover until gooseberries begin to soften and burst (about 5 minutes.) Then uncover, and keep barely simmering on medium-low heat for an additional 10 minutes. Remove from heat and allow to cool while rolling out pastry. Once dough has chilled, remove from refrigerator and roll out one disk on a lightly floured surface until large enough to cover bottom and sides of pie dish, with 3/4 inch overhang. Crimp edges decoratively, and set pie weights on top of bottom crust. Bake for 10 minutes or until golden. Do not let edges of crust burn. Cover with aluminum foil or pie guard if necessary. While bottom crust is baking, roll out second pastry disk. Using small biscuit cutter or rim of small juice glass, cut out circles from rolled dough. Place circles on baking tray and return immediately to refrigerator or freezer to keep chilled. (Do not re-roll scraps of extra pastry dough, they will become tough. Bake on separate baking sheet to snack on with ice cream.) Once bottom crust has baked, and filling has cooled, pour gooseberry filling into bottom crust. Slice 4 tablespoons of butter on top of filling, then decorative layer of pastry circles in concentric pattern, leaving a hole in the middle and around the outer edge. Brush top disks with beaten egg/milk mixture. Use aluminum foil strips, or pie guard over crust. Return to oven and bake for 35 to 50 minutes, or until juices are vigorously bubbling. (Be sure to place a baking sheet on rack below pie to catch any spilling juices. There will be some.) Allow pie to cool completely before serving. Serves 8. (according to whom? UDD) From: http://beekman1802.com Uncle Dirty Dave's Kitchen MMMMM .... Prejudice is a great time saver. You can form an opinion resorting to facts --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .