Text 19000, 72 rader
Skriven 2011-12-13 03:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: no no no 353
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 ML> I don't think Jim (or anyone else) claimed that she was a contributor
 ML> to the practice.
 GJ> His statement could be construed as meaning that Julia used "entree"
 GJ> as meaning a smaller dish than a main.

His statement could not be construed in any other way.

Problem is that many folks, including you in this case, are
reactive posters. You appear to have done a multiple reaction,
so that your current position is pretty much opposite from
the one that you previously took. Makes for confusion. 

 GJ> On checking with my Oxford French English, I found that there is a
 GJ> great variety of meanings of the words, menu, carte, list, card, in
 GJ> French and English, depending on whether they are being applied with
 GJ> respect to food, computers, maps or ATMs.  Interesting.

US menu = French carte. The Brits are in both camps, as I recall.

US prix fixe = French menu (or menu a prix fixe or table d'hote)
= British set menu.

 ML> Title: Kasha-patate Sucree
 ML> 1 1/3 c  Buckwheat groats
 GJ> That is something that has never entered my life.  Have I missed
 GJ> anything?

I think it's nasty, bland, grainy-tasting crap, the traditional
equivalent to Wheatena. I eat it only when I feel the need to
mortify the flesh. Luckily my sins are generally mild these days.

==
 ML> I'd think that a rolling pin would beat the tortilla press,
 ML> which I imagine would only squash the balls to the puffs like
 ML> pita stage - and also not make them big enough. I am agnostic
 ML> on the KitchenAid.
 GJ> You can get tortilla presses in all sizes, from communion bread size
 GJ> to 40 cm diameter.  The ones I have seen, in Monterrey where I bought
 GJ> mine, also are available to press in either of two thicknesses,

The thinnest tortilla is thicker than the acceptable dough
thickness for lavash, which is more a cracker than a bread.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Lavash (Armenian Cracker Bread)
 Categories: Breads
      Yield: 8 servings

      1 pk Dry yeast                           2 c  All-purpose flour
  1 1/2 c  Warm water                          2 c  Whole wheat flour
      1 ts Salt                                     Toasted sesame seeds

  Sprinkle yeast into warm water in large bowl and stir until dissolved. Add
  salt. Combine all-purpose and whole wheat flours and add enough to yeast
  mixture to make stiff dough. Turn out on floured surface and knead until
  smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl
  and turn to grease top. Cover and let rise until doubled in bulk, about 1
  1/2 hours. Punch down and let rise again until doubled, about 30 minutes.
  Divide dough into 8 pieces and roll each out on lightly floured surface to
  very thin circle about 9 inches in diameter. Place, one at a time, on
  baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes,
  or until bread appears dry, lightly browned and blistered. Run palest side
  under hot broiler until lightly browned. Cool and store in dry place.

  Los Angeles Times

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