Text 20471, 58 rader
Skriven 2007-09-19 21:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Sue She 148
===================
 DD> Really? Where do they grow rice in New England? Or, "off New England" 
 DD> for that matter. Have to be far, far off New England. Like Arkansas or
 DD> Louisiana or southern Baja Oklahoma.

Intent on busting my buns today, are we. I know the chestnut
about sushi being all about the rice but have come to the
conclusion that it ain't so, never was. Otherwise why are
the famous places forced to put big fat pieces of fish on
their rice? Certainly the stuff could do with little slivers
of fish as an accent, or dispense with it altogether. Nah.
And asparagus rolls, cucumber rolls, natto rolls, pickled
plum rolls, eeh. I make a sort of exception for avocado
maki, but then avocado has so much fat it might as well
be fish.

=

 DD> Is that the place we went after the trip to Mystic? Where they had the
 DD> beef cheek tacos and we had to brown bag our brewskis from across the 
 DD> street? If so, great grub. Inexpensive, tasty and filling.

Yep, cheek and tongue and lips tacos. Good stuff.
Michelob Amber Bock.


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

      Title: QUICK RYE-BATTER BUNS
 Categories: Breads
   Servings: 24

      3 c  Flour                               1    Eggs
      2 pk Quick-rising yeast                  1 tb Caraway seed
      2 c  Milk                                2 c  Rye flour
    1/2 c  Dark brown sugar                         Milk
      3 tb Cooking oil                              Caraway seed (optional)
  1 1/2 ts Salt

  1. In a large mixer bowl, combine the flour and yeast.

  2. In a saucepan, heat the 2 c milk, brown sugar, oil and salt until warm
  (120-130 degrees), stirring constantly. Add to the flour mixture. Add the
  eggs and the caraway seed. 3. Beat the batter with electric mixer on low
  speed for 30 seconds, scraping sides of bowl. Beat the batter on high speed
  for 3 minutes. Return to low speed and beat in rye flour. 4. Fill the
  greased muffin pans half full. cover and let the dough rise until double,
  about 25 minutes. 5. Bake in 400 degree oven for 10 minutes. Brush the buns
  with milk. Sprinkle the tops with caraway seed, if desired. Bake for 5 to
  10 minutes more or until done. Remove the buns from the pans; cool. Makes
  about 24. Judy Lausch.-DGSV43A,from *Prodigy's Food and Wine Bulletin
  Board.

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