Text 4179, 106 rader
Skriven 2010-11-25 08:20:02 av Michael Loo (1:18/200.0)
   Kommentar till text 4013 av Nancy Backus (1:261/1381.0)
Ärende: health, mine 792
========================
 ML> They don't worry unless it's in the 500-1000 range, so I was
 ML> not incarcerated. 
 NB> Good news.  Both that you weren't kept, and that the number dropped so
 NB> nicely.  :)

If the number hadn't dropped, it would have meant that I was in
heart failure, so indeed good news. But as there haven't been
many severe symptoms of late, I wasn't so worried about that.

 ML> However my sugar is high (in the diabetic
 ML> range now, having stepped over the boundary from "prediabetic")
 ML> and cholesterol as well, so I'm being kept on a short leash
 NB> Not so good.

Being on the go is not so great, especially as the food
offered by the airlines (even in first class) is extremely
unhealthy. And as where I fly beer is often free ...

 NB> I suppose keeping a good eye on things is a good idea.  Maybe you can
 NB> get some of your other numbers looking better too by the time the next
 NB> testing occurs...?

People keep saying stuff like this. Make sure you study for your
test. Concentrate on passing your test. Okay, I'll slow down on
the free beer and Danish already.

 ML> Yay - I think I'll celebrate with a healthy prime steak or three
 ML> this week. Maybe three at one sitting, if they're the size of
 ML> the ones in this oh so dietetically sound recipe:
 NB> Don't go overboard, now...  ;)  I note that you'd have them cooked a
 NB> lot faster than the recipe calls for... 12-15 for medium?  maybe 5
 NB> minutes instead...?  ;)

You're right, to me, that "medium" might as well be pot roast
as far as I'm concerned.

I ended up not having a steak at all and haven't had one
of any degree of doneness since I wrote that.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Danish Pastry - Dansk Wienerbrod
 Categories: Danish, Desserts
   Servings: 6

      4 c  Flour
      1 ts Salt
    1/4 c  Sugar
  2 1/4 oz Yeast cakes
      1 c  Milk
      1    Egg
  1 1/2 c  Butter

  Sift flour and mix with sugar and salt. Mix yeast with a little cold milk.
  Add this, the rest of the milk and the beaten egg to flour and sugar. Beat
  well until smooth with a wooden spoon.

  Roll out the dough on baking board to 1 finger thickness. Spread small
  pieces of butter on 2/3. of the dough. The butter must have same
  consistency as the dough; if it is too soft it melts into the dough. Fold
  together into three layers like folding a napkin, first the part without
  butter. Roll out and fold again. Repeat three or four times.

  Leave in cold place 1/2 hour. This is the dough with which many different
  kinds of Danish pastry is made. When pastry is shaped, place on baking
  sheet and leave in cold place to rise for 15-20 min., then brush with egg
  white and bake in a fast oven until golden brown.

  Cocks' Combs (Hanekamme). Roll out dough to finger thickness and spread
  with a paste made of equal parts of butter and sugar, then cut into square
  pieces 4" x 4". Place filling across middle and fold over. Press the edges
  firmly together and make 4-5 deep slashes in this side. Let rise, brush
  with egg white and spread with chopped almonds and sugar.

  Spandauers. Roll our dough, spread with paste and cut as above. Place
  filling in middle. Fold corners to the center and press down. After baking
  drop 1 teaspoon of jelly in the center and spread with frosting of
  confectioner's sugar and water.

  Chocolate Buns (Cremeboller). Roll out dough, spread with paste and cut as
  above. Place filling of vanilla creme in middle, fold corners to center,
  forming dough as a ball and place upside down on baking sheet. After baking
  spread with frosting of con- fectioner's sugar, cocoa and water.

  As filling may be used apple sauce, jelly, prunes, vanilla creme or almond
  paste:

  Vanilla Creme. Mix 1 egg yolk, 1 tablespoon sugar, 1 table- spoon flour and
  3/4 cup milk and cook until thick. Take off, add 1/2 teaspoon vanilla
  extract and cool stirring occasionally.

  Almond Paste. Cream 1/2 cup butter, add 1/4 lb. ground, blanched almonds
  and 1/2 cup sugar and well until smooth. Another kind of almond paste
  without butter is made of: 1/4 ]b. almonds, 1/2 cup sugar and 3 egg whites.
  Work well together until smooth.

  From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957.

  Posted by Stephen Ceideberg

MMMMM

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