This is so cool. Not sure if Molly would be down for this.
While not completely fool-proof, this certainly is a very simple solution to getting a secured PDF to print using Google Drive.
Log into to your Google or Gmail account, go to the top of the screen and select Drive. Go to the settings at the left hand side of the screen and change the Upload Settings to “Convert text from uploaded PDF and image files”.
Upload your protected PDf file using the red up arrow to the left of the Create button above the left hand navigation column. The PDF will be uploaded and converted into an unsecured Google Docs file which can be printed, copied or edited.
Note that some formatting may be lost, but all content should be retained.
An adaptation of the chiles rellenos recipe in Aida Gabilondo’s “Mexican Family Cooking”.
8 chiles, Anaheim or Hatch
2 cups flour
4 eggs, separated
1 lb. monterey jack cheese, cut block lengthwise into long strips (approx. 3″ x 1″ each)
Cooking oil, preferrably vegetable. Olive can be used but leaves a heavier taste.
1 small onion, preferrably white, peeled and sliced
1 can whole tomatoes, 28 oz., preferrably plum
1 garlic clove, peeled and chopped
1/2 tsp. oregano leaves, crushed
Salt and pepper, preferrably fresh ground sea salt
1 tsp. sugar
Sauce: Sauté onion in oil over medium heat until they are soft (approx. 15 minutes). Using a blender or food processor, puree onion, tomatoes and garlic. Put puree in same skillet used to sauté onion. Add sugar, oregano and season with salt and pepper. Cover and cook over medium heat for about 5 minutes. If the sauce appears to be too think after this time a small amount of chicken stock can be added to thin.
Chiles: Char chiles over gas flame or under broiler in oven. After blackening, place in brown paper bag for 15-20 minutes to steam. Remove from bag, peel chiles and discard skin. Slit one side of each chile and, using a spoon, remove the seeds and cores. Place slice of jack cheese in each cored and seeded chile.
Pour flour into a bowl and season with salt and pepper.
In a separate bowl beat the whites of the two eggs with a mixer or a whisk until foamy. Add a bit a salt and continue to beat until whites are stiff but not dry.
Lightly beat yolks and fold gently into whites.
Pour about 1″ of oil into a skillet and and heat to 375 degrees (medium setting on most ranges should be sufficient).
Dredge chiles in flour and then in egg mixture. Fry in oil for about 10 minutes; 5 minutes per side should nicely brown them. Remove and drain on paper towels.
Place fried chiles on plate and serve with the red sauce.
RT @davewiner: The people who irritate you most often have the most to offer. Some of my best friends are people who I used to think were j…