Text 19780, 106 rader
Skriven 2014-11-24 17:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: bam 341
===============
 ML> for clashes in tastes. Back in the old olden days you
 ML> got what came, period.
 RH> And nobody recorded it, either on paper or otherwise, so you heard it
 RH> once and it was gone.

Sometimes people tried. This is well past the prenotation
era, but there's the story about Mozart hearing the Allegri
Miserere once and then writing it down (the Allegri was
supposed to be the private property of the Pope and not
published) from memory. Later scholars have poked holes in
this story, citing evidence that Mozart made a hash of
things, and his pushy, stage-managing father did a lot of
correcting before announcing the feat to the world.

And a lot of the time music was taught and learned by
repetition, so there was at least some transmission of
music, slow and spotty though it was.

=

 RH> You were glad it was an only once a year piece? And, that you didn't
 RH> have to practice with the cannons and fireworks? (G)

Luckily cannon and fireworks are expensive. And I was glad
once I didn't have to play it at all. Interestingly, the
piece has nothing to do with American history - it was
Arthur Fiedler who figured it would be a slambang way to
celebrate the 4th of July. That old guy had a lot to
answer for.

 ML> stewed in soy sauce, veal marsala, and durian (all of which
 ML> I found more palatable than McRib.
 RH> I've not had crickets, have had veal marsala and durian. Of the 2 I've
 RH> had, I'd rather have the veal than the durian. Don't know how I'd rate
 RH> the crickets, probably under the "don't let me know what I'm eating
 RH> while (or before) I'm eating it" category. (G)

I like the veal and durian both but would enjoy the veal
more frequently. I was thinking of the alcoholic issue
with the marsala. Crickets would be hard to disguise
unless they were ground into meal - the ones I had were
quite obvious.

 ML> I've been known to commandeer a car full of giggling
 ML> half-in-the-bag friends and hijack it to Leonard's
 ML> halfway across some island or other. Sometimes the
 ML> zeppole at St. Anthony's festival in the North End
 ML> came close.
 RH> But, when you're in LVNV, you've got to take what you can get, since
 RH> they don't have Leonard's there. It was actually pretty good.

Though I say it who shouldn't, sweetened fried dough is
generally a pretty good thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Malasadas
 Categories: Emeril, Breads, Doughnuts
      Yield: 24 Servings

      1    (1/4-ounce) package of
           Active dry yeast
    3/4 c  Plus 1 teaspoon sugar
    1/4 c  Warm water (110 degrees F)
      6    Eggs
      6 c  Flour
    1/4 c  Melted butter
    1/4 ts Salt
  1 1/2 c  Whole milk
    1/2 c  Half and half
           Sugar to roll the Malasadas

  Preheat the fryer. In a small mixing bowl, whisk the yeast, 1 teaspoon
  sugar, and 1/4 cup of the warm water. Set the mixture aside. In an
  electric mixer, and the eggs and whip until the eggs are thick and
  pale yellow in color. Change the mixer attachment to a dough hook.
  With the machine running slowly add the yeast mixture, melted butter,
  milk, and half and half. Add the salt. Add the flour, 1 cup at a
  time. Mix until the mixture forms a soft ball, leaves the sides of
  the bowl, and climbs up the dough hook. Remove the dough and turn
  into a lightly oiled bowl. Cover the bowl with plastic wrap and set
  the bowl in a warm, draft free space. Let the dough rise until double
  in size, about 1 1/2 hours. Turn the dough out onto a floured surface
  and dust the surface of the dough with flour. With a rolling pin,
  roll out the dough, about 1/4-inch thick, in the shape of a
  rectangle. Cover the dough with a greased piece of plastic wrap (this
  will prevent the dough from sticking to the wrap) and the dough rise
  until double in size, about 1 hour. Using a sharp French knife, cut
  the dough into 1 inch squares. Fry a couple of the squares at a time,
  until golden brown, about 3 to 4 minutes, stirring constantly for
  overall browning. Remove the doughnuts from the oil and drain on a
  paper-lined plate. Roll the doughnuts in sugar and serve warm.

  Yield: a couple of dozen

  SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK;
  SHOW #EMIA79 GOING HOME-FALL RIVER STYLE

  MM Format by Dave Drum 04 January 2000 FROM: Uncle Dirty Dave's
  Kitchen

MMMMM

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