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   -=> 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.   
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