Text 6922, 91 rader
Skriven 2008-05-12 08:24:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Country-style Ribs
==========================
-=> MICHAEL LOO wrote to MARK LEWIS <=-

 ML> Several times at restaurants and on the airplane I've had
 ML> a nice piece of chuck roast sold as "boneless short ribs."
 ML> And of course, you have "country style ribs," which seldom
 ML> have anything to do with ribs.

Around here the country-style ribs are actual individual rib bones with a nice
hunk of pork chop meat attached. It's just a short jump from there to "boneless
country-style ribs" which are chunks of boneless pork flesh on a sharpened
stick. 

Those, however, may or may not have come from the rib area. Tasty and meaty.
But, shame on the marketroid who thunk up the name.

Speaking of ribs - did  I mention that the Corky's where you and I had dinner
after your Beardstown Recital has been shuttered. The management blamed it on
residual effects from the tornadoes cutting down on their trade from the nearby
hotels. But, I have not noticed any lack of cars in the parking lots of the
hotels - so, I dunno. Fact is, they be closed and Hicory River Smokehouse "Real
Texas BBQ" is a poor substitute. Although their brisket is OK. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kouloura Rolls and Buns
 Categories: Greek, Breads
      Yield: 1 servings
 
      2 tb Dry or cake yeast
    1/2 c  Warm water
      2 c  Milk; warm
      3 tb Sugar
           -=OR=-
      5 tb Sugar; if making Koulourakia
      3 tb Butter, margarine or oil
    3/4 ts Salt
      7 c  All-purpose flour; unsifted
      1    Egg

MMMMM--------------------------TOPPING-------------------------------
      1    Egg yolk
    1/4 c  Sesame seeds
 
  Melt yeast in warm water.  Set aside.  Bring milk to boil.  Add sugar,
  butter and salt.  Allow milk to cool slightly.
  
  Put flour in a large bowl leaving about a tablespoon of it in the
  measuring cup for hands and make a hole in the center.  Pour liquid
  into it.  Add yeast and egg.  Start mixing with spoon or paddle,
  pushing flour from all sides into center.  Dough will be sticky until
  flour is absorbed. Begin kneading dough in the bowl and then transfer
  it to a lightly floured board.  Continue kneading until dough is
  smooth and elastic, about 20 minutes.
  
  Place dough in a greased bowl.  Cover with towel dampened with hot
  water. Set aside in a warm place to rise until bulk has doubled,
  about 4 hours.
  
  Punch down in the middle.  Knead for a few minutes and shape into a
  round loaf or into individual rolls (see below).  Using fingers, rub
  top with egg yolk and sprinkle with sesame seeds.  Place in greased
  baking pans. Let rise once more, uncovered, in a warm place,
  approximately 1 hour.
  
  Bake in preheated oven at 375 F for 45 minutes.  Remove from oven;
  allow to cool 10 minutes before removing bread from pan.
  
  To Shape Traditional KOULOURA:  Divide dough into 3 long ropes.  Braid
  together.  Place braid in a greased tube pan or a large round baking
  pan. Stretch dough to make ends meet.  Use egg yolk to stick ends
  together.
  
  To Shape KOULOURAKIA Rolls:  Pinch off pieces of dough.  Roll on board
  with the palms of your hands to make a rope 6" long.  Twist it into a
  hairpin, coil the ends around each other and stick the tips together
  with a dab of egg yolk.  Or coil it like a snake, round and round; or
  roll into small round balls using the palms of your hands.  Do not
  flatten or press down as you roll.
  
  The Complete Greek Cookbook - by Theresa Karas Yianilos
  Avenel Books, New York
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

... "And *its* flesh was juuuuust right!" - Charlene's bedtime story
--- MultiMail/Win32 v0.49
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)