Text 35865, 68 rader
Skriven 2010-03-15 18:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Horlicks 926
====================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Thanks for the research but at those prices I'll pass. I'm used to
 JW> paying $6 for the larger 400 g jar.

 ML> I understand that - depends of course on the degree of your
 ML> or Roslind's craving for the stuff. Desperate times take
 ML> desperate outlays of cash, something like that.

I could care less about the stuff. Roslind (and all the young
girls) like it a lot but she agrees that we are not going to pay
more than double normal for it.

It appears that even old hippie vegan wild harvesters like battered
deep fried things!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Deep Fried Battered Maple Leaves
Categories: Wild, Vegetables, Snacks
  Servings: 1

           New maple leaves

Each spring is the best, rather the ONLY time we find is best to fry
up maple leaves. Pick the leaves that have just appeared, those that
are still furled and have just emerged.

Those leaves feel like fine silk. There is no toughness in them, no
veins that are like fine rope and too tough to bite through.

Those are the ones that when dipped into batter and fried are just
wonderful as well as any family snack. You may even want to keep
part of the stem on the leaf for dipping purposes and for turning
over the leaf and frying the other side.

With children around, feel free to add a bit of sugar, just a tad
bit into the batter. If you are a parent who makes cookies for your
kids, you know what a little tad of sugar can do then to enhance
that leaf.

Other times, there is no need for sugar at all. Plain or with a
salsa dip nearby, or just as crisp with a hint of sweet. Anyway you
fix a maple leaf, it is great tasting.

If you do not make such fried edibles because it is too fiddly for
you to make your own batter, I myself now just take a prepared
pancake mix and thin it down to such batter. Thinner than the
batter you would pour out to make a pancake. You want to know the
content inside that fried edible. Not that you are eating a pancake.
So keep your batter thin and smooth to the consistency that will
give you just a coating.

  From: "H.M. Pier"                     
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Heck, if it fried, sweet, smoked or greasy, I'll eat it.

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