Subj : Re: Memory To : Shawn Highfield From : Dave Drum Date : Mon Mar 17 2025 06:44:27 -=> Shawn Highfield wrote to Dave Drum <=- DD> What my mother called "a convenient memory". Bv)= SH> Yes exactly! DD> That may be better than "senior moments" where the answer or example DD> that you are sure is in your memory banks won't pop to the front of DD> the queue. SH>> Or my age. I don't remember much beyond what is current. It's SH> The only good thing about having such a bad memory is you can not lie. SH> I can't remember the truth, if I lied about something too!? No way I'd SH> 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, DD> More than once I've had such things surface in my mind fifteen (or DD> more) minutes after the discussion has moved to another topic. SH> That happens to everyone. Didn't start happening to me until my late 70s. DD> F'r instance I cannot rememer if I've posted this recipe to you or DD> not. If I have and I'm being redundant I'll probably remember *after* DD> I've uploaded this packet. DD> Title: Rosemary Memory Elixir SH> If you did I didn't save it. I have saved this one now! I will even SH> 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 .