Text 5231, 98 rader
Skriven 2006-09-07 00:19:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carina ForsströM
Ärende: Re: Janssons Frestelse
==============================
 -=> On 09-06-06  19:43,  Carina Forsström <=-
 -=> spoke to Dale Shipp about Janssons Frestelse <=-

 CF> Here is mine:

  Here are some comments -- designed to help you understand the recipes
  posted in American words and measures.

 CF> 500 g minced meat

   What you call minced meat is often referred to as ground meat here.
   If it is beef, then it might be called hamburger.  Hamburger also
   refers to the sandwich made out of a cooked patty of ground beef
   served on a bun such as a kaiser.

 CF> 4 dl milk

   "dl" is common in European metric measures -- I had to look it up.
   Meal Master converts it to English as 7/16 cup.  Americans can use
   that to convert just fine.   If you see 1/2 cup liquid measure in a
   recipe, you could probably get away with using 1 dl + a little bit
   more.

 CF> 2 large aubergines

   Also known as eggplant -- both names are in common use.  

 CF> Peel and cut into slices («cm) put in layers in a ovenproof form.

   The symbols « and ¬ are not found on American keyboards.  They come
   from what is often referred to as "the extended Ascii characters" as
   does ö.  As was said before, various systems "translate" the extended
   character set into other things -- or perhaps use a different "code
   page" to display them.  Unfortunately, one of the common
   "translations" is to substitute 2 for « and 4 for ¬.  Since that
   plays havoc with recipe measurements, it is best not to use those
   symbols but to use 1/2 and 1/4.

   Here is a recipe that makes what most Americans would call a flavored
   biscuit.  Our biscuits are a round dough, and rise during the
   cooking because of the action of the baking powder.

   Not to be confused with the British term "biscuit" which is
   usually what we would call either a cookie ( a sweet dessert snack)
   or a cracker ( suitable to be served with cheese).

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheese Scones
 Categories: Quick
      Yield: 8 servings
 
      2 c  All-Purpose Flour
    3/4 c  Grated Parmesan Cheese
      2 ts Baking Powder
      1 ts Dried Oregano, Crumbled
    1/4 ts Salt
      4 tb Butter, Chilled And Cut Into
           - Small Pieces
    1/2 c  Milk
      2 lg Eggs, Lightly Beaten
      1 ds Tabasco Pepper Sauce
    3/4 c  Finely Chopped Onion
 
  Tabasco reduced from 1 tsp
  
  Hot from the oven, these scones are really good eating, especially
  with vegetable soup.  To vary the flavor, throw in a half cup of
  chopped reconstituted sun-dried tomatoes, make them with Cheddar
  cheese instead of Parmesan, or try other herbs such as basil or dill.
  
  Preheat the oven to 400 degrees F.  In a large bowl or a food
  processor, mix the flour, cheese, baking powder, oregano and salt.
  Cut in the butter, using a pastry blender, two knives, or pulses of
  the food processor, until the mixture resembles coarse crumbs.
  Transfer the mixture to a large bowl, if blended in a food processor.
  
  In a small bowl, stir together the milk, eggs and Tabasco sauce.
  Make a well in the center of the dry ingredients and add the milk
  mixture, stirring to combine.  Mix in the onion.  The dough will be
  sticky.
  
  Lightly butter a baking sheet.  With lightly floured hands, pat the
  dough into a 9 inch circle in the center of the baking sheet.  Cut
  the circle into 8 wedges.  Bake the scones for 20 to 25 minutes, or
  until lightly browned.
  
  Posted by Syd Bigger  From: The Tabasco Cookbook.
  From: Helen Peagram                   Date: 03 Apr 94
 
MMMMM


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