Text 6559, 78 rader
Skriven 2006-10-15 07:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: ETC. 420
================
 BM> And you wonder why people would want to live by that lake in Arkansas!

I also wonder why people want to live along Lynn Harbor, too.
The views are nice, but the odor can be extraordinary. The
homes right along the beach are hugely expensive (and, I
presume, air-conditioned); the ones just a bit inland, where
the view is nil but the fragrance is not, are, well, just
let's say that I could afford one.

The big disadvantage of living along, say, Beaver Lake, is
that the drinking water supply tastes really foul twice a
year for a couple months at a time. Of course, Brita filters
are your friend.

 BM> That's interesting to know.  I gathered that it used to be thought
 BM> that yeasts from feet were the source.

Of cheese culture, not wine culture.

MMMMM-- Recipe via Meal-Master (tm) v8.02

      Title: Melvin Larocque's Bannock V2.0
 Categories: Quickbreads, Canadian, Jw, Native
      Yield: 4 servings

      3 c  All purpose flour
    3/4 ts Salt
      2 tb [Scant] baking powder
    1/2 c  Lard; melted *
  1 1/4 c  Or more water; divided
    1/2 c  Raisins, currants or dried
           -blueberries or cranberries
           -[optional]
      2 tb Sugar [if fruit added]

  It was cooked in pioneer days in cast iron frying pans over open
  fires. Toutons use a similar dough where small rings are deep
  fried like doughnuts. Oven baking has become an alternative to the
  cast iron frying pan when made at home. The dough can also be
  wrapped around green de-barked sticks driven into the ground
  beside the camp fire.

  * Melted shortening, butter or margarine can be used but the taste
  will be altered. Lard is traditional.

  Measure flour, salt, baking powder [and dried fruit and sugar] into a
  large bowl. Stir to mix. Make a well in the center and pour in a 1/2
  cup water. Do not mix yet. Then add the melted lard and the rest of
  the water. Depending on the dryness of the flour add up to 1/4 cup
  more. The resulting batter should be slightly sticky, not flaky like
  pie pastry. Stir with fork to make a ball. No not overmix; stop as
  soon as the ball of dough lifts away from the bowl. Turn out onto a
  working surface. Knead gently about 10 times. Do not over work the
  dough and let the gluten develop. Or mix and knead with your hands in
  the bowl. Pat into a flat circle 1 inch thick. Cook in a greased
  frying pan over medium heat allowing 15 minutes each side. Use two
  lifters for easy turning. Serve hot with butter. Break it off in
  chunks or slice into wedges with a knife. May also be baked on
  greased baking sheet at 375 deg for 25 to 30 minutes or 450 deg for
  about 20 minutes for a golden brown exterior and a soft moist
  interior. The bannock will brown easier with the addition of at least
  some of the optional sugar.

  This tastes best in a frying pan outdoors over a wood fire.

  Variations: Substitute 1 cup whole wheat flour and/or 1/2 cup oatmeal
  for up to 1 1/2 cups of white flour.

  Add fresh fruit instead of dried.

  Add aged shredded Cheddar cheese and/or chopped onion, garlic, herbs
  etc. for a savory version.

MMMMM

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