Text 6616, 86 rader
Skriven 2006-10-16 18:43:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: RE AIRLINE FOOD 411
===========================
 Hi, Michael,

 GJ> Perlease, no more dumplings!
 JM> Ha, ha, ha, ha!
 ML> heh heh (see below)
 ML> SVESTKOVE KNEDLIKY (Plum Dumplings)

 ML> Looks like we had the same twisted sense of humor.
 ML> Except I think my recipe is for heavier nastier dumplings.

 Not at all! They look like what I have tried as
 Szilvasz Gumboc (sp?), which our Hungarian
 secretary brought in once for us to try. Her
 husband had begged her to make some for him,
 and as they are a bit fiddly, she made a lot
 so she'd have extras to share. They seemed
 a bit odd, but not bad. You were probably
 right about the plum type, but they might not
 have been stoned...Ilona's weren't, but
 then she makes cherry pies without pitting
 the cherries, too! As long as the diner is
 warned to watch his teeth!

 ML> I've often had goulash that hadn't got enough paprika flavor.
 ML> The cook was too parsimonious, likely, either not using edes
 ML> nemes (I seem to recall that being the right kind of paprika),
 ML> or not using enough of it, or using stale stuff that should
 ML> have been tossed years before. Goulash in my experience has
 ML> no discernible pepper heat at all.

 There are a lot of different types, apparently.
 The Bogracs style one I posted did call for some
 heat. Probably most are not hot, though, just
 aromatic. (I wonder if a hypothetical Hungarian
 Cooking Echo would have "goulash wars"?)

 JM> How so? I remember I was just learning to use
 JM> MM at the time I typed that one, and didn't
 JM> realize I could leave the Units field blank,
 JM> so all the "ea"s could have been left out.

 ML> Perhaps in early versions that field couldn't be left blank,
 ML> because I find lots of old recipes that have that peculiarity.

 Thanks to you and Dale for pointing that up,
 so I wasn't just being dumb in using MM.

 ML> [the main reason I posted to the thread]

 JM> I have a bottle of Tokaji Aszu, 3 putt. set
 JM> aside for an occasion, a gift from Dr. Aradi
 JM> on his last visit. I haven't found any available
 JM> here commercially, even at the super wine store.
 JM> I wonder why they don't export more, or why
 JM> we don't import more of this?

 ML> It's relatively costly and not a mass appeal product.
 ML> The puttonyos refers to the percentage of noble rot
 ML> grapes put into each vat: definitely an acquired taste,
 ML> although one I acquired at an early age, drinking the
 ML> famous Sauternes La Tour Blanche since the early '60s
 ML> (had, if I recall, '57, '59, and '61 well before they
 ML> were ready to use).

 ML> Corridor Wine down near Dale and Gail offers one or two
 ML> Tokajis and a few Sauternes, so you can pick some up at
 ML> the next picnic, but be forewarned, it is Not Cheap.

 I should appreciate my gift bottles much
 more, I guess. I do realize it is something
 "for special" and would cost more than any
 "everyday" wine. I still wish my local
 special wine shop (a huge outlet called
 Premier Liquors in North Buffalo, which has
 a huge variety of wines in all ranges of
 quality) stocked a little so that if I
 knew a special occasion was coming up, I
 could buy for that occasion. I am less likely
 to stockpile Not Cheap just in case an
 occasion might arise. I don't have proper
 storage facilities or knowledge for that.

 Joan MacDiarmid
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