Text 12959, 90 rader
Skriven 2007-03-12 11:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: the good guys 206
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 ->  HN> No, she doesn't mind the smell of fish, or seafood in general...fresh
 ->  HN> or cooked.
 -> Funny, I do.
 HN> The smell of fish gone bad bothers me but otherwise no, and if it's
 HN> really  really fresh it often has no smell at all!

Freshwater fish, true, just mud. In my experience, though,
marine animals at best smell of the sea (a smell I can take
or leave) and at worst like the polluted sea.

 -> (scallops these days being generally not good for much else).
 HN> I agree, Last week Thierry and Tom were talking about scallops, and
 HN> they  both mentioned that often the scallops are kept "plump" by
 HN> soaking in a  solution of TSP (tri sodium phosphate) and water! I use
 HN> TSP as a cleaning  agent!!

Mmmm, TSP.

  (gag)! They also said to look and choose
 HN> only "dry" scallops  (evidently they are marketed as "Dry scallops")
 HN> and you'll do much better with  the taste and quality you get.

Drys are very hard to find these days, and even the ones you
can get are often farm-raised in China or someplace and don't
taste very interesting.

 HN> Back in the 60's I  used to LOVE scallops

Back in the 60s, 70s, 80s, I used to love scallops.

=

 HN> there is a bakery in Olympia that makes Wonderous Challah ( it tastes 
 HN> wonderful, I can't compare it  to other challahs as I've never had any
 HN> other!)

Tastes like eggs and is a little sweet. Partway to cake, you know?
And quite nice, for bread.

 HN> I always added a teaspoon  of vanilla to the half and half when I made
 HN> them.

When making frog toast, which I've done more than you'd expect,
I add vanilla and cinnamon.

I dono about the commentary in caps in this recipe, and I
think that there should be double the egg (maybe the oil
makes up for some egg), but on the whole this looks like
a decent recipe.

---------- Recipe via Meal-Master (tm) v7.05

      Title: Grandma Ida's Challah
 Categories: Breads, Jewish
   Servings:  2

      6 c  FLOUR (approx)                    1/2 c  SUGAR
      1 pk YEAST, DRY                          1 ts SALT; HEAPING
      1    EGG; WELL-BEATEN                1 1/3 c  WATER; LUKEWARM
    1/2 c  OIL                                      RAISINS, OPTIONAL

  Mix dry ingredients (yeast, flour, sugar, and salt) in large bowl,
     using 4 cups of the flour. Make a well in the center. Into the well, put
  the eggs, oil, and water.  Stir to dampen flour. Add enough flour so that
  dough becomes smooth and cleans sides of bowl if you are using a dough
  hook.
     Else knead on floured board. Place dough in oiled and let rise until
  double in bulk. Divide dough in half and each half into 3 or 4 pieces. For
  each loaf, roll out the pieces into ropes and braid from the middle
      to the ends. Place loaves on a greased cookie sheet or in greased loaf
  pans. Brush the top of each loaf with egg glaze if desired. Allow to rise
  again until double. Bake 30 - 45 min @ 350. ~ FOR BUNS: USE 2/3+ CUPS SUGAR
  AND 2 EGGS. ~ ** TO DECREASE RISING TIME: ** PLACE DOUGH IN BOWL - DO NOT
  GREASE! ** PLACE 1 CUP OF WATER IN CORNER OF MICROWAVE OVEN. ** COVER DOUGH
  LOOSELY WITH SARAN OR DAMP LINT-FREE TOWEL. ** NUKE FOR 3 MINUTES @ 20%
  POWER. (MAX OF 112 DEGREES!!!) ** LET REST FOR 3 MINUTES. ** NUKE FOR
  ANOTHER 3 MINUTES @ 20% POWER. ** LET REST FOR 6 MINUTES. ** AFTER PUNCHING
  DOWN AND BRAIDING, CAN LET RISE NORMALLY IN PANS OR
     REPEAT NUKING PROCESS IF USING MICROWAVE SAFE PANS. ~ TO MAKE ROUND
  LOAVES:
    PAT DOUGH INTO A 9 X 13 RECTANGLE.
    PAT RAISINS INTO THE DOUGH, THEN ROLL UP TIGHT FROM THE LONG SIDE TO 32".
    MAKE A PINWHEEL OF IT, TUCKING THE OUTSIDE END UNDER THE LAST TURN.

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