Text 275, 76 rader
Skriven 2010-08-16 17:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: woes & triumphs 458
===========================
 CS> Hehee wasnt the fancy beer others did but had lots of it!

The only beer in this fridge here is an AB Natural Light,
so I don't have many stones to cast on this one!
  
 CS> If hospitality was lacking, it was in soda types.

The Hafflys seemed perfectly satisfied with what there was;
I don't think it was critical for anyone else.

 >       Title: Cold Cucumbers with Garlic (Leng Qing Gua)

Did I make this for your picnic or someone else's? For myself
I prefer cooked cucumbers, with raw marinated in second place
and raw fresh at the deep bottom of the list.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Cucumbers (Gherkins) Pickled With Toasted Bread
 Categories: Preserves, Salads, Vegetables, Hungarian
      Yield: 6 servings

MMMMM----AMERICAN MEASUREMENTS----
      4 lb Gherkins (ridge cucumbers)
      5 oz Bread (made with yeast)
    2/3 oz Pepper
  1 1/2 oz Salt
     40 fl Water
           Dill
      1    Garlic clove
      3    Bay leaves

MMMMM----EUROPEAN MEASUREMENTS----
      2 kg Gherkins; pickling cucumbers
    150 g  Bread (made with yeast)
     20 g  Pepper
     45 g  Salt
   1200 ml Water
           Dill
      1    Garlic clove
      3    Bay leaves

  Take a glass or earthenware jar with a suitable capacity. Toast
  thinly sliced bread, cut off the ends of the cucumbers, and taste
  them lest any bitter ones be among them. Then pierce them all over
  the surface with a sharp knife. Boil  salt in water and let this brine
  cool.
  Lay some slices of the toasted bread in the bottom of the
  glass or jar and put in half the cucumbers if possible in an
  upright position. Put another layer of toasted bread on them
  and then the rest of the cucumbers in the same way. Cover
  with what is left of the toast. The peppercorns, bay leaves
  some dill (fresh if possible) and a clove of garlic (crushed) should
  be sprinkled  among  the  cucumbers.  Pour  the  cold  brine  over the
  cucumbers
  till it covers the top slices of toast. Cover the glass or jar with
  a saucer and set it in a very warm place, in daytime in the sun, to
  ferment. Let the cucumbers ferment  for  5  or  6  days till they lose
  their
  bright green colour and turn yellowish green and glassy looking.
  When the cucumbers are sufficiently fermented, take them out of
  the glass, draw off the liquor, return the cucumbers to the glass
  and strain the marinade over them, keeping back the rest of the
  ingredients. Cool them on ice.  Serve  very  cold   peeled or with the
  skin
  on with some crushed  ice  round  them  and  a  little of the marinade
  poured
  over them. If well cooled, the liquor is a very refreshing drink.

  Recipe Karoly Gundel "Hungarian Cookery Book"
  MMed IMH Georges' Home BBS 2:323/4.4

MMMMM
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