Text 2653, 91 rader
Skriven 2008-02-17 17:28:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: Cheddar
===================
-=> JIM WELLER wrote to BURTON FORD <=-

 jw-> But just don't call it Italian. It's (North) American.

 BF> Now comes my hideboundness:  Call it New York State... to me, Cheddar
 BF> is still A NYS cheese, like when I was a kid.

 JW> Sorry but Cheddar originated in the village of Cheddar in the
 JW> English county of Somerset. And fine Cheddars are made all over the
 JW> world: England, the USA and Canada. Australia and New Zealand too I
 JW> think. Glen?

Hmmmm, there seems to be an echo in this echo.

 JW> And Ontario Cheddars can match NYS Cheddars any day of the week. So
 JW> there!  [g] Seriously, try Balderson's or Armstrong cheese if you ever
 JW> get the opportunity. They are very good. And yes, I'd like to sample
 JW> Jewett's some day.

As I understand it Jewett's doesn't make cheese. They just bung it into their
vaults to rot further to that consistency they are looking for. We did a
tasting at Burt's (courtesy of the Shipp's) of various ages of Jewett's
cheeses. I liked the mid-range of ages more than the extremely aged 11 year old
stuff.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Greek Tsoureki (Easter Bread)
 Categories: Greek, Breads, Holiday
      Yield: 2 servings
 
      1 c  Milk
    1/2 c  Sweet butter
      1 pk Active dry yeast
    1/2 c  Granulated sugar
      1 ts Salt
      2    Eggs; beaten
      5 tb Orange juice
      1 tb Grated orange rind
  5 1/2 c  Sifted flour
           Butter; melted
           Red-dyed, hard-boiled eggs
    1/4 c  Slivered almonds
      2 tb Granulated sugar
 
  In a small saucepan, combine the milk and butter over medium heat and
  scald.  Stir until the butter melts, then pour into a mixing bowl.
  When lukewarm, sprinkle in the yeast, and with fingers or a heavy
  spoon gradually stir in the 1/2 cup sugar until it dissolves.  Then
  add the salt, eggs 3 tablespoons of the orange juice, and the orange
  rind, stirring continuously, and gradually add half the flour until
  the mixture begins to bubble.  Continue adding flour gradually by
  hand; the dough will be sticky, but should not be stiff.  Flour your
  fingers lightly and knead for 15 minutes.  Place the dough in a large
  buttered bowl, brush the dough with melted butter, cover, and place
  in a warm area to rise until doubled in bulk (approximately 2 to 3
  hours).
  
  Punch the dough down and divide into 2 parts.  Divide each half into 3
  parts and roll each into a long rope about 10" x 2".  Braid the three
  ropes together; pinch to seal the ends if leaving long, or join
  together to form a long round loaf (see note below).  Repeat with the
  other half of the dough to make a second tsoureki.  Place in large
  baking pans or on a cookie sheet, cover, and let rise until doubled
  in bulk (approx. 1 1/2 hours).
  
  Meanwhile, prepare the glaze by mixing the remaining orange juice,
  remaining sugar, and the almonds in a small bowl.  Bake the tsourekia
  in a 375 degree oven for 20 minutes.  Remove from the oven and with a
  pastry brush glaze the tops and sides of loaves.  Return to the oven
  and bake for another 15 to 20 minutes until the color is a rich and
  shiny chestnut.
  
  Note:  If using the Easter eggs, tuck them into the center when you
  shape the loaves, leave until loaves have doubled and bake them with
  the loaf.  After baking, though lovely, the eggs will be inedible.
  Also in some provinces, the tsoureki is formed with a large braid and
  a smaller one over it, making a much larger loaf requiring a longer
  baking time.
  
  From "The Food of Greece" by Vilma Liacouras Chantiles.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

... "A committee is a life form with six or more legs and no brain." L. Long
--- MultiMail/Win32 v0.49
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)