Text 11701, 115 rader
Skriven 2014-04-02 15:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: weather or not 422
==========================
 NB> Some places are more memorable than others...?   ;)

Not a big surprise, is it? Though Chiang Rai and Seoul
were unexpected favorites.

 ML> And all I need is a .30-06, some goggles, and a fistful
 ML> of Kroner, and I can get even farther.
 NB> Some of that detracts from the appeal... ;)

Maybe. The money part is troublesome, but I am not totally
averse to being fitted out with a rifle, even if I am too
myopic to use it effectively.

 NB>> That sounds pretty yummy...  ;)
 ML> I was dismayed by the amount of dairy product.
 NB> And the requisite application of pills thereto...?  :)

Indeed. But sheep cheesiness is worse to me than
cow cheesiness.

 NB> If they can keep that under control, maybe another try would make it
 NB> into the EU...?  Besides, there are times when it seems to me that

At this point I doubt it. Part of it is a substantial
part of the prime minister's constituency is made up of
conservative Islamists for whom the EU is not a great
shining goal.

 NB> perhaps some goals aren't so worthy of striving for after all (and not

That's true. The EU didn't do a whole lot for the
other Mediterranean countries.

 NB> just sour grapes...[g])...  They could still manage to have relative
 NB> food safety and such...  :)

But relative human rights is pretty important, at
least from the EU point of view.

 ML> as with in Thailand, we missed the major protests by a day
 ML> or two.
 NB> As I said, good timing.. :)

I wonder if that will continue or our luck will
eventually catch up with us. I hope the former of course
but probably have enough hotel and air points to cover
most eventualities.

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

      Title: Lokum ( Turkish Delight )
 Categories: Desserts
   Servings:  1

      4 c  Granulated sugar
  4 1/2 c  Water
      1 ts Lemon juice
      1 c  Cornflour
      1 ts Cream of tartar
      1 tb Rose water (may be doubled)
           Red food coloring
    1/2 c  Chopped, toasted almonds
    3/4 c  Confectioners' sugar
    1/4 c  Cornflour

  Cooking time: 1 1/2 hours.   Makes about 1 kg. (2 lb).

  Combine sugar, 1 1/2 cups water and lemon juice in a thick-based pan. Stir
  over low heat until sugar dissolves, brushing sugar crystals off side of
  pan with bristle brush dipped in cold water.

  Bring to the boil and boil to soft ball stage 115 C (240 F) on a candy
  thermometer.  Remove from heat.

  In another thick-based pan blend cornflour, cream of tartar and 1 cup cold
  water until smooth.  Boil remaining 2 cups water and stir into cornflour
  mixture, then place over low heat.  Stir constantly until mixture thickens
  and bubbles.  Use a balloon whisk if lumps form.

  Pour hot syrup gradually into cornflour mixture, stirring constantly. Bring
  to the boil and gently for 1 1/4 hours.  Stir occasionally with a wooden
  spoon and cook until mixture is a pale golden colour.  Stirring is
  essential.

  Stir in rose water to taste and a few drops of red food colouring to tinge
  it pale pink.  Blend in nuts if used, and remove from heat.

  Pour into an oiled 23 cm (9 inch) square cake tin and leave for 12 hours to
  set.

  Combine confectioners' sugar and the 1/4 cup cornflour in a flat dish.

  Cut Turkish Delight into squares with an oiled knife and toss in sugar
  mixture.  Store in a sealed container with remaining sugar mixture
  sprinkled between layers.

  Variations:

  Creme de Menthe Lokum:  Replace rose water and red food colouring with 2
  tablespoons Creme de Menthe liqueur and a little green food colouring. Omit
  nuts.

  Orange Lokum:  Use 1-2 tablespoons orange flower water instead of rose
  water; use orange food colouring.

  Vanilla Lokum:  Use 2 teaspoons vanilla essence instead of rose water and
  colouring, stir in 1/2 cup toasted chopped almonds or chopped walnuts. Do
  not blanch almonds.

  From: The Complete Middle East Cookbook by Tess Mallos.
        ISBN: 1 86302 069 1.

MMMMM
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