Text 12842, 86 rader
Skriven 2014-05-01 23:24:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 12812 av Burton Ford (1:123/140)
Ärende: Re: Wass Burnt ends?
============================
 -=> On 05-01-14  01:50,  Burton Ford <=-
 -=> spoke to Dale Shipp about Wass Burnt ends? <=-

 ->  DS> I don't recall if Pioneer has any burnt ends for sale or not -- it
 ->  DS> might be worth checking.

 BF> Burnt Ends?  Wassat?

Supposedly they are the crispy & black bits from the end of a BBQ,
especially brisket.  For folks like Michael and I who much prefer their
beef to have just stopped walking, the burnt ends are at the total
opposite end of the spectrum -- but still liked because of their crispy
charcoally taste.

 BF> When Butch and I volunteered in the Elks Club, for dinners catered at
 BF> the club for local groups, they used to be mostly roast beef dinners.  
 BF> A hand slicer was used to cut thin slices of the beef.  After awhile a
 BF> little pile of beef shreds would build up under the slicer.  No one
 BF> paid much attention to it.  I did.  I thought those little shreds of
 BF> fat and beef were some of the best tastes I ever had.

 BF> Were they "burnt ends?"

Nope -- but they do sound good.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Honey Nut Rolls (Bourekakia)
 Categories: Greek, Dessert
      Yield: 1 servings
 
MMMMM--------------------------FILLING-------------------------------
      2 c  Chopped nuts (or more) *
    1/4 c  Sugar
    1/2 ts Cinnamon
      1    Orange (grated rind only)
    1/2 lb Commercial filo sheets
    1/2 lb Sweet butter; melted

MMMMM---------------------------SYRUP--------------------------------
      2 c  Honey
      1 c  Water
      2 c  Sugar
      1 tb Lemon juice
 
  *Note: Nuts may be walnuts, almonds, pecans, pistachios or any
  combination.
  
  Defrost filo to room temperature at least 2 hours before using.  Mix
  filling in a bowl and set aside.  Melt butter in a small pan, and
  return to heat when it cools and doesn't flow easily while you are
  working with filo.
  
  Smooth 3 sheets of filo flat on a cutting board.  With a pastry brush,
  dribble warm butter between sheets.  Sprinkle 2/3 cup of nut filling
  over top, spreading to corners. Lay another 3 sheets of filo over
  filling, buttering between them.  Fold edges over on each side to
  keep nuts from rolling out.  Starting with the end nearest to you,
  roll away from you as tightly as you can.  Cut into 1" slices.  Place
  each roll in oiled pan, next to each other, snugly, nuts facing
  upwards.  Continue using all the filo and filling.  When all the
  slices are in the pan, dribble a teaspoon of warm butter on top of
  each slice.  It will disappear into the layers of nutmeats.
  
  Bake at 350 F for 45 minutes.  Begin making syrup 20 minutes before
  the pastry is ready to be taken out of the oven.  Pour hot syrup over
  rolls immediately upon removal from oven.  Use a spoon to ladle it
  over each one.  Set aside to absorb syrup for 4 hours.  Do not
  refrigerate.
  
  From: "The Complete Greek Cookbook" by Theresa Karas Yianilos.  Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:27:43, 01 May 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)