Text 12783, 82 rader
Skriven 2008-08-26 07:44:08 av Michael Loo (1:18/200.0)
  Kommentar till text 12581 av Nancy Backus (1:3634/12.0)
Ärende: Those doughnuts 830
===========================
 ML> Exactly. Starch upon starch, but the doughnuts add crispness
 ML> and oil and a bit of salty savor.
 NB> And quite enjoyable... :)  The tastes are compatible, one might even
 NB> say synergistic... ;) 

Indeed: savory without the expense of protein. Not my thing,
but a very popular combo.

 ML> are what I remember from my own childhood. Not that I'm Italian
 ML> or anything (in this lifetime, anyhow, see previous post). I
 NB> My Chinese friend Deb is convinced I had to have been Chinese in a
 NB> previous life, with my total preference for Asian food...

I had to have been German! or maybe Hungarian.

 ML> she used to cook big Italianate meals, which later I found out
 ML> to be quite authentic, as they were very similar to the big
 ML> meals I ate in Italian households.
 NB> Aunt by marriage or by blood?  (The genealogist in me has to ask..[G])
 NB> In any case, she appears to have had an affinity for Italian food.  :)

By marriage to my mother's brother Chi. She was from someplace
like Newark (the other Newark), where just about everyone had
Italian blood.

 -=> Nancy Backus said to Hap Newsom <=-

 hn> Michael would most likely have selected several
 hn> different wines for the various courses...but one 
 hn> glass each lasted Amanda and I the entire meal.
 hn> It was a superb wine and a superb meal!
 NB> And, with Michael's help, you might have doubled the cost, too. ;)
 NB> Sounds like a very enjoyable feast.  :)

Be fair, now: with my help, I might have been able
to halve the cost, as well.

MALASADAS (A PUNAHOU RECIPE) [like zeppole]
cat: Hawaiian, snack, dessert
yield: 1 batch

1 Tb dry yeast
1 ts sugar
1/4 c warm water
6 c flour
1/2 c sugar
1/2 ts salt
1/4 c melted butter or margarine
1 c water
1 c evaporated milk
6 eggs
1 qt vegetable oil (to cook)
extra sugar

Malasadas are one of the all time favorite snacks at community functions
and fund-raisers. If you make this, you will rapidly become popular
with all of your local friends. A non-traditional (read haole) way
of preparing this is to add nutmeg or cinnamon to the sugar mixture that
is used to coat the malasadas. [M's note: haole is a somewhat unkind
term used by the Hawaiians to describe anyone who doesn't have the
luxury of a bit of yellow/brown ancestry]

Dissolve yeast, sugar and water and set aside. Beat eggs. Measure
flour into mixing bowl and add salt. Make a well in the flour, pour
yeast mixture, eggs and other ingredients. Beat in circular motion
until the dough is soft. Cover, let raise until double. Turn dough
over but do not punch down. Cover and let raise again. Heat oil to
375 degrees and drop dough by ts full into oil and cook until
brown. Shake in brown bag with sugar. Best when hot.

Note: If the malasadas have a tendency to come out with the center
still doughy, turn the heat down on the oil which will allow them to
cook longer. [M's note: don't turn the heat down, they'll get greasy;
instead, make them smaller. If you must make big ones, fry them once
at 340 or so and then drain them. Then fry again briefly at 375.]

Submitted by: Nan Ellen Ah You
Posted to NCE by moi, 2 July 96
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