Text 12481, 117 rader
Skriven 2011-06-20 23:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: foreign food 491
========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> "The Katse Fish Farm project (the only commercial fish farm in
 JW> Lesotho) is currently producing 300 tons of trout per year."
 JW> (which works out to about one fish dinner per person per year)

 ML> But that doesn't mean much: it's the export and dining markets
 ML> that drive such projects - the poor folk in the countryside
 ML> don't give a rat's ass about fish dinners, other than maybe
 ML> what they can sniggle from whatever pathetic little backwater
 ML> they get their subsistence water from.

Yeah, if they were trying to feed the masses with cheap protein they
should be growing carp, various catfishes and tilapia, not trout.

 JW> The potential for aquaculture development has increased as a
 JW> result of the current and planned water development projects."
 JW> (read: dams)

 ML> Dams have their purposes. Water is an especially wonderful
 ML> thing for those who don't have much. I guess as are a lot
 ML> of things. 

 In my reading on the subject I learned that they sell water to
 thirsty South Africa. This might be a good thing if it is planned
 and engineered properly. But if the country is short of food and
 they are flooding fertile valleys... not so good.


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

     Title: About Spettekaka
Categories: Scandinavia, Cakes, Info
  Servings: 4

           Spettekaka

The name of this traditional Swedish cake spettekaka translates to
"spit/skewer cake," named so for how the cake is made: Thin lines of
batter are piped in densely webbed layers onto conical molds on a
rotating spit. The end result is impressive.

Spit-baked cakes in Sweden date back to the 1600s, and the first
recorded recipe was found in Susanna Egerin's cookbook from 1733.
Frick's has a long history as well, having been making spettekaker
since 1918 using the same recipe of eggs, sugar, potato flour, and
wheat flour.

It takes about two-and-a-half hours to bake the cakes in
spit-equipped electric ovens

The cake is usually eaten plain with coffee, nothing complicated,
although Anna likes to come up with different ways to serve it...  a
sauce of creme fraiche, raspberry sauce, and lime zest and juice,
making for a good tart and creamy foil to the sweet, crunchy,
meringue-like cake. (If you've ever eaten these little ball-shaped
potato starch-based Asian cookies, the flavor is a bit like that.)

Because the hollow cake is so fragile and feather-light, a typical
knife won't do; Anna uses a thin hacksaw blade for a clean cut.

As for mixing flavor into the spettekaka batter, it's best to work
with the sauce.

Found at: Fricks Spettkaksbageri och Tradgardscafe,Billinge, Sweden 

Posted by Robyn Lee

A postscript from Wikipedia

Spettekaka or spettkaka (Swedish for "Cake baked on a spit)") is a
local dessert of the southern parts of Sweden, chiefly in the
province of Scania (Skane) but also in Halland. 

A mixture consisting mainly of eggs, potato starch flour and sugar
is put on a skewer and rotated over an open fire. The dessert thus
produced is very dry. It is then wrapped in a subsequently sealed
plastic bag to preserve its dryness. To stay crisp, the cake should
only be unwrapped at the actual moment it is to be eaten. Spettekaka
can range in size anywhere from a few inches to several feet in
height and over a foot in diameter. The very large cakes are served
by sawing cuboids from the cake, leaving as much standing as
possible.

Spettekaka is served accompanied by dark coffee, vanilla ice cream
and port wine. A hacksaw blade is used to gently saw the dessert
into serving sized pieces, as it will crumble or shatter if a knife
is used or too much pressure is applied with the saw blade.

From: www.thefreshloaf.com

German Baumkuchen. The "spit" in the cake is a large metal stake
that is dipped in batter and then rotated near a flame.  This
process is repeated dozens of times and then the cake is removed
from the stake and slices into disks. Each slice has "rings" like a
tree from the multiple layers of batter getting baked. 

In Poland they call this sekacz or senkacz. 

In Lithuanian we call it "raguolis", which translates as horn cake.
Or "sakotis", branch cake.

  From: Serious Eats                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... "Less Lust, By Less Protein" And this is somehow a good thing?

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