Text 21090, 121 rader
Skriven 2012-02-09 23:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: oddities 198
====================
 RH> And our daughter Deborah found that reading the KJV Bible helped her
 RH> understand Shakespear when most of her English class was struggling.

KJV is as far as I am concerned the be all and end all version.
It is in fact very Shakespearean, which is if anything points
in its favor.

 ML> The important concepts probably could be got across in any case.
 ML> "Give me your gold" is a phrase that has not changed much over a
 ML> millennium and half.
 RH> Same with another key phrase--where are the facilities?--(but in other
 RH> words).

I don't think so ... if only because for most of the history
of England there weren't any facilities.

 RH> One can only speculate. I don't see too many overweight
 RH> doctors--haven't in years since Steve joined the Army. Even the
 RH> specialists I've seen since he got out are normal weight. Other habits
 RH> I don't know about but overeating doesn't appear common.

I suppose the docs I remember tend to be from my generation
and before: they were often pretty well fed.

 ML> Until recently, bbq was a relatively affordable indulgence.
 RH> Poor man's way of disguising meat that may have been less than prime
 RH> cuts.

True, but that was then and this is now. It feeds into our
discussion of poor folks' foods that have become fashionable
never to return to cheapness: from lobster to oysters to mussels
and chicken wings to flank steak and brisket.

 ML> Lately, it's become rich people's food, a combination of
 ML> increased costs (labor, beef, wood) and fashion. I heard
 RH> Faddish; it'll get back to its roots at some point.

The cat is out of the bag.
 
 ML> Finnair - Copenhagen to Helsinki (someone in the scheduling
 ML> department must have an odd sense of humor - "Where are you
 ML> going?" "I'm flying to HEL on flight 666.").
 RH> Cute! Somebody had a good sense of humor with that (and a good
 RH> understanding of English).
 
English is a prerequisite for working in the airline
industry, pretty much; and the Europeans are pretty
darn good at their language skills. Especially the
Finns, because nobody else takes the trouble to learn
their language.

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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