Text 14709, 71 rader
Skriven 2007-04-28 00:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: bird nest 428
=====================
 BM> I have a short lunch break at work, not enough time to cook something,
 BM> let it cool, and then eat it; I eat cold food.

Understood. What I'd do (as I don't fear bacterial contamination
as much as others do) would be to take stuff out of the fridge
for a while before eating.

 > Lots of things take on a new (not necessarily better!)
 > life
 BM> Eating the sweeter frozen grapes is like eating neat little balls of
 BM> grape sherbet.

I've had frozen grapes on the airplane (when the catering
stuff is too cold) - not bad at all, though they hurt my teeth.
 
 >       Title: Larp
 >       1 lb Fresh Ground Beef.
 >       1 ts Coriander Seeds - Ground.
 BM> That sounds like a lot of coriander.  I don't know whether I've tasted
 BM> it or not; I'll have to get some and try it.

Not really. With the fine grind you'd notice it as a citrusy-spicy
sort of undertone. You've probably tasted it not knowingly when
having pastrami (it's one of the kinds of seeds in the coating).

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Icelandic Snowflake Breads (Laufabraud)
 Categories: Breads, Scandinavia
   Servings:  6

      4 c  All purpose flour
      1 ts Baking powder
      1 tb Sugar
      1 tb Melted butter
      2 c  Milk, heated to boiling

  hot fat for frying powdered sugar (optional)

  In a bowl, combine flour, baking powder and sugar.  Mix in the butter and
  hot milk until a stiff dough is formed.  Turn out onto a lightly oiled
  surface and knead until smooth and cooled. Divide dough into four parts.
  Shape each into a ball.  Divide each into 4 parts to make 16, then divide
  each of the resulting balls into 2 parts to total 32.

  Cover baking sheets with waxed paper and dust the waxed paper lightly with
  flour.

  On a lightly floured surface, roll out each part of dough to make a thin
  round about 8 inches in diameter.  Place the rounds on the floured waxed
  paper.  Chill 30 minutes.

  In a skillet, heat 2 inches of fat to 375 to 400 degrees F. Vegetable
  shortening or corn or peanut oil may be used but the authentic fat is lard.

  Fold gthe dough rounds, one at the time, into quarters, and, with a
  sharp-tipped knife, make little cuts and cut-outs in the dough. Fry the
  bread rounds, until golden brown, about 1 minute on each side. Remove and
  drain on paper toweling.  Store in an airtight container in a cool place or
  in the freezer until ready to serve.

  From:  THE GREAT SCANDINAVIAN BAKING BOOK by Beatrice Ojakangas, Little,
  Brown, and Company, Boston.  1988. Shared by: Karin Brewer, Cooking Echo,
  6/93

MMMMM


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