Text 14152, 93 rader
Skriven 2008-09-23 21:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: Re: Thorton's wines
===========================
-=> Quoting Bill Swisher to Jim Weller <=-

 JW> Casal Garcia Vinho Verde, Quinta da Aveleda

 BS> Well I'll be!  I used to buy this stuff by the case, really, in Denver
 BS> in the mid/late 70's.  Haven't seen it since we moved to Durango in
 BS> 1978.

It's readily available everywhere if you want to take a trip down
memory lane.  And cheap too.

 BS> Memories of Lancers and Mateus roses

I remember Mateus. I like it at the time.... a lot. But my tastes
have changed over the years.

I wasn't familiar with Lancers but I see that it is made by the same
company.
   
 BS> wafting around with beads
 BS> and incense...and oregano.

I don't burn incense or smoke oregano any more either; my tastes
have changed.

Something else good from Portugal. Maybe you remember these too?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Malasadas From Tex's Drive-In, Hawaii
 Categories: Hawaiian, Portuguese, Doughnuts, Tnt
      Yield: 24 servings
 
      3 lg Eggs, room temperature
    3/4 c  Sugar
      5 tb Unsalted butter, room
           Temperature
    3/4 ts Salt
  5 1/2 c  (or more) all purpose flour
      2    Envelopes quick-rising dry
           Yeast
      1 c  Hot water (110 F to 120 F)
    1/3 c  Evaporated milk
      2 ts Vanilla extract
           Vegetable oil (for
           Deep-frying)
           Additional sugar
 
  They are Portuguese doughnuts, reworked by the Hawaiians and are
  more addictive than morphine!
  
  Combine 1 egg, 3/4 cup sugar, butter and salt in bowl of
  heavy-duty mixer fitted with dough hook attachment; beat until
  blended. Add 5 cups flour and yeast; beat 1 minute. Add 1 cup hot
  water, milk and vanilla and beat until well blended. Beat in
  remaining 2 eggs, then 1/2 cup flour. Beat until dough is smooth,
  soft and slightly sticky but begins to come away from sides of
  bowl, adding more flour by tablespoonfuls if very sticky, about 10
  minutes. Scrape down dough from sides of bowl. Cover bowl with
  plastic wrap and towel. Let dough rise in warm draft-free area
  until almost doubled in volume, about 2 hours.
  
  Punch down dough. Cut into 2 equal pieces. Roll out 1 piece on
  lightly floured surface to 12x16-inch rectangle. Cut lengthwise
  into 3 strips and crosswise into 4 strips, making twelve 4-inch
  squares. Repeat with remaining dough.
  
  Pour enough oil into large saucepan to reach depth of 1 1/2
  inches. Attach deep-fry thermometer and heat oil to 350 F. Fry 2
  or 3 malasadas until puffed and golden brown, turning once, about
  3 minutes. Using slotted spoon, transfer malasadas to paper towels
  and drain. Repeat frying with remaining dough squares, heating oil
  to 350 F for each batch.
  
  Generously sprinkle warm malasadas with additional sugar. Serve
  warm or at room temperature.

  From: Andy To: Foodwine
 
MMMMM





Cheers

YK Jim


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