Text 16725, 144 rader
Skriven 2007-06-14 05:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Predictions 660
=======================
 ml->       Title: Zinfandeli's Tortilla Soup
 BF> Whew!  And sometimes I feel guilty when I whip up my breakfast
 BF> [brunch] sandwiches because I just chop up and throw in whatever I can
 BF> find in the fridge, spice rack, leftovers, etc.,...........guilty for
 BF> adding a random number of spices, etc.

Random can be exciting, but you don't learn much from it.
Plus there are taste disadvantages to not at least being
cognizant of the time-honored combinations ... but the
deli of red wine probably knows these. Cumin, bay leaves,
cilantro, and epazote go well and are almost stereotypically
"Mexican."

 BF> Looks like I'd fit right in San Antonio gourmet circles.
 BF> And of course I drink a lot of his wine.   [g]

Only the red kind, I reckon. Last night I had a glass of the
Foppiano, pretty respectable.

 -=> Burton Ford said to Glen Jamieson <=-

 BF> Revered Paedant                      6/11/07 1:13 PM

[snerk]

 BF> A while ago I bought a pound [well anyway a bunch] of Taylors of
 BF> Harrogate "Yorkshire Tea."    It is as fine as sifted flour, obviously
 BF> ground up floor sweepings.   And I love it!  
 BF> No matter how little of it I use or how I make it, it produces a coal
 BF> black viscous [well it seems like it should be viscous]  liquid that
 BF> tastes like powerful tea even from three feet away.   It leaves my
 BF> teeth with that same coated feeling as a good Ol' Zinfandel. 
 BF> Scrumptious.   [Best made in a French coffee press, unless you like to
 BF> chew your tea] 

You'd be very comfy with Kevin's wine, then. One could
live pretty cheaply and perhaps happily intoxicated in
Australia.

 BF> And I just ran across a word for a two year old yet to be shorn sheep.
 BF> It's "teg."   I am very disappointed in you for not flaying about with
 BF> the word in your ruminations re. sheep.   

That's merely a crossword puzzle word - have you ever heard
any human being use it?

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Milchrahmstrudel / Warm Cottage Cheese and Cream Strudel
 Categories: Desserts, Austria, Euro-c, Cheese, Strudel
      Yield: 12 Servings

           Butter- unsalted
           -for the tin
           Flour
           -to dust cloth
     60 g  Butter- unsalted
           -melted
           Sugar- castor
           Sauce- vanilla
           -== STRUDEL DOUGH ==-
    215 g  Flour             [DOUGH]
    1/4 ts Salt              [DOUGH]
      2 tb Oil- vegetable    [DOUGH]
      1    Egg               [DOUGH]
      2 pk Pastry- phyllo    [NO DOUGH]
      8 tb Butter- unsalted  [NO DOUGH]
           -== FILLING ==-
    125 g  Butter- unsalted
           -softened
    115 g  Sugar- castor
      4    Eggs- separated
           -at room temperature
    225 g  Cheese- cottage cheese
    425 g  Cream- soured
      4 tb Flour
      1    Rind- lemon
           -grated
      1 pn Salt
      4 tb Sugar- vanilla
     60 g  Dryfruit- sultanas
           -== ROYAL TOPPING ==-
    225 ml Milk
      2    Eggs
      3 tb Sugar- castor

  For the dough, combine the flour and salt in a large bowl. With an
  electric beater, blend the 2 tablespoons of oil, the egg, and 170ml
  of water. Combine all the dry ingredients, mixing to a smooth paste.

  Throw the mixture on a table surface and knead firmly for 4 to 6
  minutes, until the dough no longer sticks to the surface. Shape the
  dough into a round bread shape, smear thoughly with some extra oil,
  wrap in a cloth, and allow to rest for 20 minutes.

  If you are using commercial phyllo pastry, melt the butter and set
  aside. [If using commercial pastry, omit all [DOUGH] items from
  Ingredient List, if making pastry, then omit all [NO DOUGH] items
  from the List.

  To prepare the filling, in a large bowl, beat the butter and sugar
  with an electric beater. Beat in the egg yolks, cottage cheese, and
  soured cream. Add the flour and continue beating for 1 minute. Whisk
  in the lemon zest and salt.

  In a separate bowl, whisk the egg whites and vanilla sugar to a stiff
  meringue. Carefully fold the meringue into the cheese filling. Gently
  stir in the sultanas and set aside.

  For the topping, blend the milk, eggs, and sugar, and set aside.

  Preheat the oven to 200^C/400^F and grease a Swiss-roll tin with
  butter.

  Place a tablecloth over a table, dust it with flour, and roll out the
  dough as thinly as possible over the cloth until it becomes
  translucent rectangle, about 90 x 60cm [3' x 2']. If using dought
  phyllo, lay some of the sheets out in a single layer on the
  tablecloth to make a rectangle approximately 90 x 60cm, brush with
  some of the melted butter, and cover with another layer. Continue
  through both packets of pastry.

  Cover the dough with the prepared filling, leaving a 2.5cm [1"]
  border on all four sides. Fold in the left and right sides of the
  dough, lift the cloth, then roll the dough in the tablecloth into a
  strudel shape.

  Place the strudel in the prepared tin, brush with the 4 tablespoons of
  melted butter, and bake for 10 minutes, until the strudel is crisp.
  Lower the oven temperature to 180^C/350^F. Spoon the topping over the
  strudel and cover the strudel with aluminium foil, pierces with
  several holes. Bake for 30 minutes.

  Cut the strudel into portions and serve warm, sprinkled with castor
  sugar and accompanied by VANILLA SAUCE.

  from VIENNESE CUISINE by PETER GRUNAUER [& OTHERS] typed by KEVIN JCJD
  SYMONS

MMMMM

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