Text 23638, 102 rader
Skriven 2015-02-04 07:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: good for you 152
========================
 ML> My body just told me to eat a half pound of fudge.
 NB> The chocolate has good things for you (isn't it a source of magnesium,
 NB> for example...?)  so maybe there's something in that...  :)

Magnesium is good; theobromine overdose not so much. And then
there's the issue of fudge being more sugar than chocolate.

 NB>> I've made it with
 NB>> stock instead of water, to make it savory rather than sweet (no need
 NB>> to add sugar done that way), adding curry along with the cinnamon... I
 NB>> usually cook some raisins into the oatmeal with either version...
 ML> Ah. Oatsotto or maybe oatlaf.
 NB> Maybe... except that I'm nuking it...

My friend Silvia swears by nuking risotto, too. Considering
that she was famous for doing it the normal way, that's
saying something.

 ML> I'm not concerned whether what I ingest is natural, just
 ML> so it has the desired effect.
 NB> It's the desired effect that is my goal too...  :)   Most meds don't
 NB> give that...  sigh...  

With me there's the whole range, with a sizable proportion
of abject failure. I don't see natural offering much advantage.

 ML> If the universe is truly infinite, and choices are truly
 ML> agnostic, this might be believable. 
 NB> Some things are simply unknowable... the fiction often involves
 NB> someone managing to somehow cross into one of the other universes, and
 NB> seeing thereby the differences...

In the last analysis, everything is either completely
knowable or completely unknowable. Likely the latter.

HANUKKAH BIMUELOS OR LOUKOUMADES (FRIED HONEY PUFFS)
categories: Jewish, Greek, Hanukkah, dessert
yield: 36

h - For batter
1 packet (2-1/4 ts) active dry yeast
1 c warm (105 to 115F) water, divided use
1/2 ts sugar
1 lg egg
2 c all-purpose white flour, preferably unbleached
1/4 ts salt
h - For honey syrup
1 c sugar
3/4 c cold water
1/2 c honey
1 Tb lemon juice
h - For frying and garnish
Vegetable oil
Ground cinnamon

For the batter, mix together the yeast, 1/2 c of the warm water,
and the sugar in a medium bowl. Let the yeast mixture rest 5 min
or until it is foamy.

Stir in the remaining batter ingredients (including the
remaining 1/2 c water) until smooth. The batter should be very
loose and sticky. Cover the bowl loosely with plastic wrap and
let the batter rise for 1 hr. (If necessary, the batter can be
stirred down at this point and allowed to rise for another
30 min.)

While the batter is rising, prepare the honey syrup. Mix all the
ingredients in a saucepan and slowly bring to a boil over
medium-high heat, stirring only until the sugar dissolves. Lower
the heat slightly and boil the syrup, uncovered and undisturbed,
for 5 min. Remove from heat and set aside to cool to room temp.

When the batter has risen, stir it down. Put oil into a large
saucepan or wok to a 1-1/2" depth. Heat the oil until it is very
hot, about 375F. Dip a teaspoon into the oil, and then use the
spoon to scoop up a small portion of the batter. Gently drop the
batter into the oil. (Keep your opposite hand moistened, in case
you need to nudge the batter off the spoon. The batter will not
stick to wet hands.)

The dollop of batter will quickly puff up to almost twice its
original size. Make more puffs in the same manner, but do not
crowd the pan. Fry the puffs, turning them occasionally with a
slotted spoon, until they are brown on all sides and very crisp.

Drain them briefly on paper towels or on the rack that attaches
to some woks. Then drop one or two at a time into the cooled
syrup. Use a different spoon or tongs (so the syrup will not
get oily) to turn the hot puffs in the syrup until they become
completely coated with it. Lift the puffs up, and let the excess
syrup drain off. Put the puffs on a large plate. Repeat the
frying and dipping process until all the batter is used. Then
sprinkle the puffs generously with cinnamon. For best taste and
texture, serve them as soon as possible.

Riverdale Press, 11/29/2007
From The Jewish Holiday Cookbook


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