Text 4688, 102 rader
Skriven 2008-03-31 08:09:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Farming Furburgers
==========================
-=> MICHAEL LOO wrote to HAP NEWSOM <=-

 HN> Jim reminded me that they are members of
 HN> the same family as minks, and martins, and
 HN> woozles.....I've been to a mink ranch before
 HN> and that brought back some pretty vivid
 HN> memories....and not of good eating!!(grin)

 ML> Ugh. I wonder who first got the clever idea of farming minks
 ML> and martins and woozles. Some feller without a smeller?

Can't be much worse than a hog or cattle confinement when you are downwind on a
hot summer's day.

Probably some J. J. Astor wannabe itching to get rich in the fur trade and able
to hire (or con) folks into ignoring the stench whilst letting minks do what
they are reputed to do, thereby making more minks which can be skinned and sold
for obscene profits - getting ETA excited all the while.

Same folks who did chinchilla ranching.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kopenhai
 Categories: Greek, Cakes, Desserts
      Yield: 30 servings
 
MMMMM---------------------------PASTRY--------------------------------
    3/4 c  Butter
    1/4 c  Sugar
      1    Orange (grated rind only)
      2    Egg yolks
  2 1/2 c  Flour
      1 pn Salt

MMMMM-----------------------ALMOND FILLING----------------------------
      6    Eggs; separated
    1/2 c  Caster sugar
    1/4 ts Almond essence
    1/4 c  Plain flour
    1/2 ts Baking powder
      2 c  Ground almonds
      1 pn Salt

MMMMM----------------------TO FINISH TORTE---------------------------
      8    Fillo pastry sheets
    1/4 c  Unsalted butter; melted
      2 c  Granulated sugar
      1 c  Water
      1    Thin strip orange rind
      1    Thin strip lemon rind
      2 ts Lemon juice
      2    Pieces cinnamon bark
 
  Cream butter and sugar with grated orange rind until light and fluffy;
  beat in egg yolks.  Sift flour and salt into butter mixture to form a
  soft dough.
  
  Lightly grease a round 20 cm (12 inch) dish (a "tapsi") or a 25 x 30
  cm (10 x 12 inch) baking dish.  As pastry moulds easily any tears can
  be pressed together.  An alternative is to put pastry in dish without
  rolling, and press it over base and sides with fingers.  Even out by
  rolling with a straight-sided glass.
  
  Bake in a moderately hot oven for 15-20 minutes until lightly
  coloured. Remove and cool.
  
  To make almond filling, beat egg yolks, sugar and almond essence until
  thick and light.  Sift flour with baking powder and combine with
  ground almonds.  Fold this lightly into beaten egg yolks. Beat egg
  whites with salt until stiff but not dry and fold lightly into almond
  mixture.  Pour into pastry-lined dish.
  
  On a flat surface butter a fillo pastry sheet, top with another and
  butter.  Continue until all sheets are used.  Leave a top sheet
  unbuttered.  Lift onto top of almond filling and trim edges of fillo
  in line with pastry crust, using kitchen scissors.  Brush top with
  remaining butter.  With a sharp knife or razor blade make slits
  through the top 2 or 3 sheets running the length of the dish and
  spacing them 4 cm (1 1/2 inches) apart.
  
  Bake in a moderate oven for 45 minutes until top is golden and
  filling is set.  Meanwhile dissolve sugar in water over medium heat,
  add fruit rinds, lemon juice and cinnamon bark and bring to the boil.
  Boil for 10 minutes, strain and cool.  When torte is cooked, cut
  through slits in pastry down to the bottom crust.  Pour cooled syrup
  over hot torte, leave until cool. Cut diagonally to give
  diamond-shaped pieces for serving.
  
  Source: The Complete Middle East Cookbook by Tess Mallos.
  ISBN:1 86302 069 1.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM
 

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