Text 28707, 93 rader
Skriven 2009-09-13 16:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: NASTY 168
=================
 ML> It should be in the same family as chocolate cheesecake:
 ML> i.e., okay if you like dairy products.
 GJ> I would say, OK if you like chocolate products.  I far prefer pure
 GJ> yoghurt, uncontaminated by sugar or (ugh!) chocolate.  It should be
 GJ> white, creamy and bitter-sour.  No pretty-pretty colours, or anything
 GJ> that can ferment.

Yogurt should not be.

 GJ> If you want to water it down to make a drink, you can do something
 GJ> like this:

And if you refrain from making it a drink?

 -=> Glen Jamieson said to Jim Weller <=-

 GJ> Never mind.  It is just a touch of the Alzheimers getting you
 JW> There are some young people here who claim I am past it and are
 JW> threatening to take me out back and shoot me to put me out of my
 JW> misery. "Put your cold on, it's really cold in that hole in the
 JW> ground we are digging for you."
 GJ> Don't you remember writing that several years ago?  Except that then
 GJ> you poof-read the quote, and the word was "coat", not "cold".  I find
 GJ> that I can remember things from many years ago quite well.

Is Kevin reading the echo again?

   It is only
 GJ> the (something I have forgotten) from a few seconds or minutes ago
 GJ> that tend to fade quickly.  Anyway, I'm sure you would be able to
 GJ> bribe your way out of being so severely treated.

And here I was questioning the wisdom of his including toys with
the children's meals.

As with most dishes, the following would benefit from the omission
of yogurt:

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Crayfish Retes (An Old Recipe)
 Categories: Starters, Pastry, Shell, Hungarian
      Yield: 6 servings

     30    Crayfish
      1    Breakfast roll
           Cream
      2    Eggs
      4 oz Crayfish butter
      1    Egg beaten with
      1    Egg yolk
           Salt
           Nutmeg
           Melted butter
           Yoghurt

MMMMM-------PASTRY--
      8 oz Flour
      1 oz Crayfish butter
      2    Eggs
      1    Egg yolk
           Water
           Salt

  Filling. Boil crayfish, remove the meat from tails and claws. Soak a
  roll in cream, squeeze the cream pretty well out of it and chop up
  the roll together with the crayfish meat. Beat eggs in a bowl, add
  the crayfish, and roll mixture and stir well. Then beat well crayfish
  butter, break whole egg & yolk beaten together into it, season with
  salt and nutmeg, stir well and add this butter to the mixture in the
  bowl.
     Pastry
  Put flour on the baking board, rub in crayfish butter, mix eggs & egg
  yolk with an equal quantity of water, and beat till itfoams. Keep on
  removing the foam as it arises, and add it to the flour till the dough
  is smooth and neither too stiff nor too soft. Then add salt and beat
  with the rolling pin a few times. Roll the dough out as thin as
  possible, then spread a clean, floured tablecloth, put the dough on it
  and pull out the dough till it is as thin as an eggshell. Sprinkle
  with melted butter and lay the crayfish filling on it. Fold it (like a
  roly-poly), butter a baking-tin, put the retes into it, pour yoghurt
  over it, cook it over a glowing fire till the whey evaporates; then
  put crayfish butter on it and bake with heat above and below.

  (From the "Pester Kochbuch" published by Gustav Heckenast in 1834.)

  Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home
  BBS 2:323/4.4

MMMMM
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