Text 20788, 70 rader
Skriven 2007-09-30 08:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: portuwaiian 201
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 ML> And then there are the other influences, such as the
 ML> Portuguee. The most delightful aspects of a very delightful
 ML> place are the blendings of and tolerances for the many
 ML> cultures that come together in the Islands.
 RH> I enjoyed it while I was there--made for lots of good eating.  Sam
 RH> Choy did a lot of local style "fusion" cooking but then too, he had
 RH> several cultures in his back ground.

Yep. Content and plenty make for peace and fruitful cooperation.

 ML> My friends Ellen and Joel belong to a peculiar Orthodox sect,
 ML> and I've learned a lot from observing how they put together
 ML> meals. But even they tremble in their boots when faced with
 ML> cooking a meal for friends and relations who are Glatt, which
 ML> sounds to me like a kind of food-based paranoia.
 RH> I think I'd be afraid too. I don't keep separate cook pots and
 RH> suchlike, let alone a whole separate kitchen.

Need 4, I think, for completeness: fleischig, milchig, and then
two similar for Passover. I knew a family who did such. Most have
just two and then do some ritual cleansing before Passover.

 ML> A reform Kosher diet is either a contradiction in terms or
 ML> a joke! Not eating lobster on the Sabbath, perhaps?
 RH> Depends on how reform you are. Beef and cheese tacos mght be a no-no
 RH> but drinking milk with the beef meal "might" fly.

Actually, there isn't a "reform Kosher diet," or else there
are as many variations as there are of reform Jews. The standard
as I've seen is that they'll eat anything anytime except maybe
on high holy days or when in the company of those more conservative
than they (whether out of politeness or self-consciousness at their
apostasy I don't know).

PORTUGUESE SWEET BREAD
categories: bread, Hawaiian, Portuguese
Yield: 4 loaves

2 pkg active dry yeast
1/2 c warm potato water
3 Tb sugar
1 c mashed potatoes
1/8 ts ginger
1/2 c milk
2 ts salt
6 eggs
1 3/4 c sugar
1/2 c butter or margarine, melted
8 c flour (to 10 c)

Dissolve yeast in potato water. Stir in the 3 Tb sugar, potatoes,
and ginger. Cover; let rise until doubled. Scald milk; add
salt and cool to lukewarm. In small bowl of electric mixer, beat
eggs; gradually beat in the 1 3/4 c sugar. Stir into yeast
mixture. Add butter and mix well. Stir in 2 c of the flour, then
milk. Add 2 more c of the flour; beat 5 minutes. Stir in enough
remaining flour to make a stiff dough. Place on lightly floured board
and knead int remaining flour until dough is smooth and elastic, about
8 to 10 minutes. Place in greased bowl, turning to grease top.
Cover; let rise until doubled. Grease four 9 X 5 X 3-inch loaf pans.
On a lightly floured board, divide dough into fourths. Shape each
fourth into a loaf; place in prepared pans. Cover; let rise until
doubled. Preheat oven to 325F. Bake for 45 min or until done. 

alt.culture.hawaii
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