Text 6571, 61 rader
Skriven 2006-10-16 00:45:57 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: HUNGARIAN DISHES  61015
===============================
 -=> Quoting Jim Weller to Joan Macdiarmid <=-

 GJ> The most solid variety of dumplings I found, in Prague, were made the
 GJ> size of a cricket ball, then sliced in an attempt to disguise their
 GJ> solidarity.  That didn't work.
 JM> That does sound a bit gross! I think the
 JM> csipetke are much smaller, around almond-sized.

 JW> For Glen: Dumplings can be light and fluffy. You need to separate the
 JW> eggs, whisk the yolks, work in the other ingredients, whip the whites
 JW> and fold them in quickly. The egg can trap a lot of air bubbles if
 JW> done right and it's the hot air expanding as the dumplings cook that
 JW> make them light.

That would be better.  Then they could absorb more of the soup in the
plate after serving, thus decreasing stodginess and acquiring flavour.
Interesting to consider the variety of ways in which different
cultures employ starch balls to fill the bellies of hard working
peasants so they don't eat so much of the expensive meat.  The English
have their Yorkshire Pudding, the Irish adopted potatoes, while
various forms of dumplings were used throughout most of Europe.
 
 GJ> I finally managed to taste a Hungarian Tokaji
 JM> I like Tokaji!
 JW> I haven't had the pleasure yet and can't here, but will seek it out
 JW> the next time i'm in edmonton or any other large centre.

I had the dry (Sz raz), and liked it, but the more famous and
expensive sweet (Asz£) dessert wine would be the one to try.  It is
made from raisins, and is the Hungarian equivalent of the Greek and
Italian Vinsantos.  The sweetness is measured in "puttonyos", from 2
to 6, the higher, the sweeter.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Yorkshire Pudding
 Categories: Breads
      Yield: 2 Servings
 
      2 ea Eggs
      1 x  Salt, pinch
      2 tb Beef fat
  1 1/2 c  Flour
      1 x  Milk
 
  Beat eggs and salt slightly with fork. Add flour gradually, beat, add
  milk a little at a time until smooth. Add more milk to make a batter
  like a rather thin pancake batter.  Let stand 1 hour. Put 2
  tablespoons beef fat in baking pan and heat in oven. Pour batter on
  hot fat. Bake 20 minutes in 425 degree oven. The PERFECT
  accompaniment to Rib Roast!
  
  Mrs. William McG. Harlow.   U/L to NCE by Burt Ford 12/00 08/01.
 
MMMMM
 

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