Text 4779, 106 rader
Skriven 2008-04-02 13:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: moomin 92
=================
 ML> Reminds me of the one classy resort I went to when I was a kid,
 ML> a place called Capon Springs, where the head cook was the daughter
 ML> of a freed slave.
 GJ> Welcome to the Third Age!  Did they raise their own capons?

There was a farm attached to the resort, but guests seldom
went to see it. This was the place where I was introduced to
chicken a la king, which I thought delicious, so maybe.

=

 ML> Merriam-Webster. The Encyclopedia Brittanica (which, despite its
 ML> name, is an American product, has been for a century). Sheraton
 GJ> Yes, your Mr Webster followed well in the footsteps of Samuel Johnson,
 GJ> and it is a good thing that the British creation of EB has been kept
 GJ> going by a US team.
 
Sam. Johnson wasn't that great of a lexicographer. He seems to
have got his reputation (not unlike myself) by ridiculing those
who disagreed with him.

=

 ML> What can I say? Without using the words "unparalleled wisdom."
 GJ> If 2 or more concur, would not that be "paralleled wisdom"?

No; might be "parallel wisdom," another thing altogether.

 ML> There should be this supercaucus of the three of us, and we
 ML> could choose the presidents of all the countries in the world.
 ML> How about that?
 GJ> Praise the Lord we have a hereditary Ruler!

Acknowledging fealty, are we. One hopes that we will be
finished with all that soon.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Joululimppa (Finnish Holiday Rye Bread)
 Categories: Breads, Scandinavia, Finnish
   Servings: 6

      2 c  Buttermilk
    1/2 c  Molasses
    1/4 c  Butter or margarine
      2 ts Salt
      1 ts Fennel seeds
      1 ts Caraway seeds
      2 tb Dry yeast
    1/2 c  Warm water
           Grated rind of 1 orange
      1 c  Rye flakes or wheat germ
      2 c  Dark or light rye flour
  3 1/2    To 4 1/2 cups uncleached
           -white or whole wheat flour
           Glaze:
      1 tb Molasses
      2 tb Water

  Similar to Swedish rye.  Can be toasted.

  Heat the buttermilk, molasses, butter or margarine, salt, fennel seeds, and
  caraway seeds until the butter melts.  Set aside to cool.

  Dissolve the yeast in the warm water.  Let it stand for 5 minutes until the
  yeast bubbles.  ((My comment: whisk in some flour and molasses to nourish
  the yeast.))  Add the yeast to the cooled buttermilk mixture along with the
  grated orange rind, rye flakes or wheat germ, and rye flour.  Beat well
  until smooth. Add 3 to 3 1/2 cups of wheat flour, stirring in a cup at a
  time, until the dough will not readily absorb more flour.  The dough will
  be rough.

  Flour a work surface with the remaining wheat flour and turn the dough out
  onto it.  Cover the dough with a damp cloth and let it rest for 15 minutes.
  (The gluten in rye is more fragile than in wheat.  It needs a resting time
  to recuperate and reform and does not require as vigorous or lengthy a
  kneading).

  Gently knead the dough for 5 to 10 minutes until smooth.  Form the dough
  into a ball and place it in a large buttered bowl or pot, turning it to
  coat all sides with butter.  Cover it and let it rise, in a warm spot,
  until doubled in size, about an hour.

  Punch down the dough and gently knead it for one minute.  Form the dough
  into three round loaves and place in lightly buttered 9-inch cake pans or
  on buttered baking sheets.  Cover and let rise until almost doubled in
  size, 45 minutes to an hour.

  Preheat the oven to 375 degrees.  Combine the water and molasses, brush the
  tops with half of this mixture to glaze. Then lightly pierce the loaves all
  over with a fork.

  Bake for 35 to 45 minutes, until the bread sopunds hollow when tapped on
  the bottom.  While the bread is hot, brush it with the remaining glaze.
  Remove the loaves from the pans and cool on racks.

  Yields 3 loaves.

  From:  SUNDAYS AT MOOSEWOOD RESTAURANT, Simon & Schuster/ Fireside, New
  York.  1990. Posted by: Karin Brewer, Cooking Echo, 7/92

MMMMM

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