Subj : Pepper was:T.O.H. Daily R To : Shawn Highfield From : Dave Drum Date : Sat Sep 21 2024 05:48:00 -=> Shawn Highfield wrote to Dave Drum <=- DD> I crry a flat(ish) pepper mill in my pocket most times when gong out DD> to eat at a real restaurant. And if I forget to bring iot with there DD> is a resides on the console of Bruno the Beemer. Bv)= SH> I'm not as fancy. I just have pepper packets in my car and in my SH> Lunchbag. (The lunch bag is really a purse as I need to carry more SH> then fits in my pockets) The fresh ground stuff has more bite and flavour than the pre-ground (who knows how long ago) stuff in the on-table shakers and packets. And that's why I make the extra effort. Life is too short to eat tasteless food. Bv)= If you're carrying a purse does it have a rainbow symbol on it? (VBSEG) Man up. Call it a briedcase. DD> Like a boy sprout I am always prepared. Bv)= SH> I have everything including blocks of wood to carve if bored in my bag. SH> :) I used to have a "possibles" bag sorta like that. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Beggars' Purses Categories: Appetizers, Dairy, Vegetables Yield: 6 Servings MMMMM---------------------------CREPES-------------------------------- 1 1/2 c Milk 4 lg Eggs 3 3/4 oz Pastry flour +=OR=+ 3 oz A-P flour +=AND=+ 3/4 oz Cake flour pn Salt 1/2 oz Melted butter MMMMM--------------------------FILLING------------------------------- Chives; blanched Caviar Sour cream or creme fraiche Butter; melted COMBINE ALL INGREDIENTS for the crepes, except the butter. Whisk well and pass through a fine strainer. Let rest 1 hour. Add butter before cooking the crepes. Cook the crepes and be careful not to brown them. Lay the crepe out on a piece of parchment or a clean towel (don't lay out more than 12 at a time or they will dry out). Fill with a spoonful of caviar and sour cream. Pull the edges of the crepes up to form small purses and tie with a chive. Serve warm or at room temperature, lightly brushed with butter. These crepes can also be rolled or folded in the more traditional manner if forming the purses seems like a daunting task. The result is beautiful, however, and worth the extra effort. This elegant recipe comes from Katherine Alford, chief instructor at the New York Cooking School. Katherine used to be the chef at the Quilted Giraffe in New York. These crepes are a signature dish of that restaurant. RECIPE FROM: http://www.recipesource.com Uncle Dirty Dave's Archives MMMMM .... Lawyer: one who calls a 137-page document a brief. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .