Text 4751, 64 rader
Skriven 2006-08-22 22:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: cannibalism 121
=======================
 ML> would do the best I could to take a couple one of those ugly
 ML> stalky eyes before meeting my doom.

That's: "... the best I could to take out a couple of those ..."
I guess I'm not back to 100% yet.

Back to your amazing faithful fridge and pantry - you no doubt
will market anything marketable and then some. Remember to put
a disclaimer about historical/collectible value only, eat only
at your own risk! I'm curious to hear what you get for these
oddities. I have a couple mighty old things, for example,
freeze-dried steaks in a can from the '60s or '70s that I had
considered trying to eat in some of my poor moments, but if I
could get the price of fresh steaks for them, I'll split them
with you sometime.

To Glen: in my experience flour goes noticeably rancid after
about two years, maybe three. Of course I frequent more humid
climes than you do.

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

      Title: Grape Nut Roll (Soutzouki)
 Categories: Candies, Greek
   Servings: 1

           Karen Mintzias
      6 oz Frozen grape juice;undiluted
    1/2 c  Sugar or honey
      1 sm Box pectin jell
           Citric acid (pea-sized);*OR*
      1    -Lemon, juice only, instead
    1/2 c  Whole walnuts
      3 tb Cornstarch
    1/4 c  Cold water

  Candied nuts and grape juice, "soutzouki", is an ancient candy recipe still
  being used in the villages of Greece.  The traditional recipe is quite
  involved, calling for the stringing of walnuts like beads on linen thread,
  boiling many pounds of grapes into a thick syrup and coating the nuts by
  pouring the thick syrup over them just as if you were making candies until
  a purple necklace is formed.  You can make this recipe in a simpler way
  without having to stamp on the grapes with bare feet.

      In a large deep pot bring juice and honey or sugar to a vigorous boil.
  Add pectin and boil 5 minutes.  Dissolve citric acid first in a tablespoon
  of hot syrup, then add to the rest of the syrup, mixing it in.  Add nuts.
  Dissolve cornstarch in cold water and mix into syrup, stirring quickly.
  Cook 1 minutes more.
      Ladle thick mixture on to heavy waxed paper.  Make a long thick roll.
  Pick up two sides of paper and press together to make a fat sausage of
  candy.  Let set at room temperature.  Store in plastic bag.  Slice as
  needed.

  From: "The Complete Greek Cookbook" by Theresa Karas Yianilos, Avenel
  Books, New York.

  Typed for you by Karen Mintzias

MMMMM

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