Text 29959, 58 rader
Skriven 2009-10-16 16:21:44 av BURTON FORD (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Cannolis
================
Hi  Michael   10/16/2009

ML> Truth ... is Playboy available any more, speaking of which?

As a bachelor in the early 50s I subscribed to Playboy in the first year of
publication... I liked the pictures. [g]

About 10 years later I gave a running collection of the magazine to a
friend who was moving to California.   All but the first two issues and one
or two others from the first year.  When I ran across him years later he
said he kept them in his garage a couple of years and then threw the out. 
I knew by then what they were worth to collectors and I was quite dismayed,
having thought of the valued collection I had given away.

->  DD> Someone - I think Nanook of Alaska - sent me this in e-mail ...
->  DD> Title: Canoles
->  ML> Looks vaguely like calzone - never heard of canoles before.
dd-> I don't think they are crimped like calzone or empanadas ... different
dd-> construction - from reading the direction. Not to mention that using
dd-> leavened dough will give a much different texture to the outer
casings.

I was surprised that you had never heard of them Michael... I wouldn't have
thought there were any foods to speak of that you hadn't made or eaten.   I
know cannoli quite well, starting in my youth in Syracuse on the North
Side.  That was the Italian section [or Eye-talian as our WASP community
called them. Not me.  I was a tight assess little bugger even back then.]

I still see cannoli around in and near Newark, NY.  I could well recall
there shape and taste, but little of their making.  I present here a bit
from the Internet that should give you a good feel for them.  Dirt was
right, by the way, they don't seal the ends, they are open ovals with the
filling clearly showing.

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Cannoli, (plural) in Sicilian, are Sicilian pastry desserts. The singular
is cannolo (or in the Sicilian language cannolu), meaning “little tubeö,
with the etymology stemming from the Latin "canna", or reed. Cannoli
originated in Sicily and are an essential part of Sicilian cuisine. They
are also popular in Italian American cuisine and in America are known as a
general Italian pastry, while they are specifically Sicilian in origin (in
Italy, they're commonly known as "cannoli siciliani", Sicilian cannoli).

Cannoli consist of tube-shaped shells of fried pastry dough, filled with a
sweet, creamy filling usually containing ricotta cheese (or alternatively,
but less traditionally, sweetened Mascarpone) blended with some combination
of vanilla, chocolate, pistachio, Marsala wine, rosewater or other
flavorings. Some chefs add chopped succade or chocolate chips. They range
in size from "cannulicchi", no bigger than a finger, to the fist-sized
proportions typically found in Piana degli Albanesi, south of Palermo,
Sicily. Sometimes cannoli can be found with the shells dipped in chocolate,
in addition to being stuffed with filling.
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 Burt  
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