Text 20517, 81 rader
Skriven 2009-02-07 06:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: flaky 184
=================
 -> Oh, poo.
 RH> (flushing with embarassment)  Such language, sir.

Tinkling laughter in the background.

 -> Hard to say what's worth paying for. A hot broiler is very
 -> worthwhile, as it'll put a crust on a piece of meat without
 -> cooking the interior. When eating at home, I often trim off
 -> all surfaces of a piece of meat and eat the interior raw,
 -> using the trimmings for stir-fry or something.
 RH> I'm not quite sure I could go that far.  I can't, quite, eat raw beef.

Yesterday, I thought about ordering my steak raw but
thought slightly better of it. It came perfect, just seared
on the outside and raw inside. See next post for extended
report.

 -> x2, you mean; not ^2.
 RH> Not unless the MS has scrambled my basic math skills....

Not having a Carl's Jr. doesn't compound the issue of not
having a Hardee's, it's just additive.

 -> people who like gray steaks don't like to be reminded
 -> that there's real animal DNA in there.
 RH> I know the type.  They're the ones who can't handle a piece of beef
 RH> being called dead cow. 

I had a teacher in junior high who was part of a largish family;
one relative in particular used to come over for Sunday dinner and
enjoy the fried chicken that Father Stephen's mom made ... one day
it was deemed by the paterfamilias that she'd enjoyed the food too
freely and to the detriment of the others at table, so he passed
the platter to her, saying "my dear, would you like some more dead
chicken?" Upon which Ms. Greedyguts turned funny colors and left
the table, presumably not to force down any more dead chicken but
perhaps the opposite.

 -> If it were offered, maybe. But I recently paid $9 for one of these:
 ->  -> Lio Kai (Hawaiian for "sea horse")
 RH> Hmmmm - no I know you're weird.

It's just a mojito under a different name.

 -> Bolillo buns
 RH> Cinnamon rolls, more or less.

Less sweet and less cinnamony, I'd say. Sort of between those
and sandwich rolls.

MMMMM----- Recipe via Meal-Master (tm) v7.05

      Title: German Bread
 Categories: Penndutch, Breads
   Servings:  1

    1/2 c  Butter                            3/4 c  Sugar
      1 c  Yeast                                    *dissolved in:
    1/4 c  Water, lukewarm                     1 c  Milk, scalded
      2    Egg, well beaten                2 1/2 c  Flour, bread
           *to:                                3 c  Flour, bread
  1 1/4 c  Bread crumbs, soft                  3 tb Brown sugar, light
      1 ts Cinnamon                          1/4 ts Salt
      2 tb Butter, melted

  Cream together the butter and sugar, add the scalded milk and mix
  thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour
  (using more flour if necessary to make a stiff batter). Beat mixture
  thoroughly, cover and let rise in a warm place about 1-1/2 hours or until
  double in bulk. When light, beat again thoroughly. Grease deep pie pan and
  sprinkle lightly with flour. With a spoon, fill the pie pans with the
  dough. Sprinkle top of cakes with the following mixture: combine the soft
  bread crumbs with the melted butter, sugar, salt and cinnamon and mix well.
  Let cakes rise about 20 minutes and bake at 400-F about 20 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

MMMMM

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