Text 22984, 79 rader
Skriven 2015-01-15 20:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: genetics 73
===================
 ML> but I don't think it's cut nd dried. What may have been
 ML> good for the Reverend Mendel isn't good enough for today's
 ML> medical scientists.
 RH> Advances in medicine and technology have made the former more precise,

Advances in Mr. Occam, I'd say. More data mean more
complications.

 ML> The first thing would require a
 ML> court hearing, which is inconvenient and expensive and not
 ML> just for me. So I'm guessing they'll accept.
 RH> Unless you get a nit picking official, I think they would rather go
 RH> with the one day late and accept route rather than a whole re-do.

They don't seem to have nit-picked to this degree; anyhow,
I'm over the South China Sea right now, where they can't
find me (it apparently is hard to find anything in these
parts these days).

 ML> Chinese almond cookies
 RH> I think I'd rather use butter than crisco, unless I had to make them
 RH> for a kosher meat meal.

The taste and texture would be quite different. Not worse,
just quite different. I'm thinking for maximum authenticity,
palm oil would be good - or lard.

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

      Title: Hungarian Listys Cookies  (Csoroge)
 Categories: Hungarian, June meyer, Cookies
      Yield: 24 servings

      3    Egg yolks
      1 tb Sour cream
      1 tb Granulated sugar
      1 tb Rum or whiskey
        pn Salt
  1 1/2 c  Sifted all purpose flour

  Place in the center of a bread board one cup of flour.
  Make a dent or well in the center.

  Add the whole yolks, sour cream, sugar, rum and salt.
  With a fork mix until the liquids are well combined.
  Gradually work into the flour.

  The dough should be of the consistency of a noodle dough.
  Knead for a few min to make the dough smooth.

  Split the dough into 2 portions.

  On a lightly floured board roll out each section until paper
  thin. If you have a pie crimping wheel, use it to cut the dough
  into squares of 3 1/2 inches or a rectangle of 3 1/2 by 2 1/2
  inches. They will have beautiful serrated edges.

  With a paring knife make three or four gashes about 2 to 2 1/2
  inches evenly spaced. Fry in a deep fat (Lard preferred, Crisco
  OK) until golden brown. Drain on paper towel. Sprinkle with
  sifted confectioners sugar.

  Listys are those wonderful crispy, light as a feather fried dough
  cookies always made for Weddings. They look so beautiful when
  piled high in a pyramid on a cut crystal platter. These pastries
  would also be made for a Sunday dinner and served with coffee
  after a meal of Beef Gulyas or Chicken Paprikas. It always left
  traces of powdered sugar on your upper lip, and sometimes on the
  tip of your nose.

  Regards, June Meyer.

  MM Format by Dave Drum - 01 October 99
  FROM: Uncle Dirty Dave's Kitchen

MMMMM
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