Text 33817, 131 rader
Skriven 2015-11-29 22:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: strongish flavors 576
=============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> sardines

 JW> I like mine straight up and paired with other strong assertive
 JW> flavours: rye bread, raw onions, strong mustard or horseradish

 ML> None of those are anywhere close to the top of my list,

I don't have sardine salad and onion sandwiches with mustard very
often but when I do it's at home, not work, and I don't go near
Roslind for 48 hours! (Unless I can get her to indulge too.)

 JW> Cahill's Irish Porter Cheese.

 ML> I've not had it but have encountered similar. The 
 ML> quality of the underlying cheese is more important
 ML> than anything else; good thing, because Guinness
 ML> porter gets uniformly mediocre reviews. I haven't
 ML> had the chance yet to sample it.

This was good even if the original ingredients were not. But I would
never pay $50/kg for it (or any other cheese for that matter.)

 ML> I've found wines in the cut-out bin that were supposed ho
 ML> have aged off - the book says 3-5 years, so at 5, their
 ML> loss, my gain.

I have never had that good luck with wines just cheese and steak
once in a while. 

When the Porter Cheddar is gone I shall unwrap a half price Brie I
purchased the same day. I told the clerk he should mark it down as
it was starting to go runny.   

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Poppy Seed Roll By Jennifer Iserloh
 Categories: Breads, Slovenian
      Yield: 48 Servings
 
  1 1/4 c  melted cooled margarine
      7 tb Sugar
  1 1/4 c  Non-fat, skim milk
      2    (1/4 oz) packets dry yeast
      4    Egg yolks
      1 ts Vanilla extract
      5 c  All-purpose flour
    1/2 ts Salt
    1/2 c  Powdered sugar for rolling
           Out the dough
      3 X  12-ounce cans of prepared
           Poppy seed paste
           Nonstick cooking spray
 
  Store-bought paste makes for a nice alternative since finding
  the poppy seeds in bulk can be difficult and quite expensive. Two
  brands are Baker, which has a great texture and traditional poppy
  seed taste or Solo, which has the aroma of orange peel mixed with
  spices.
  
  Place the margarine in a small saucepan over low heat for 1 to 2
  minutes until the margarine is melted. Pour 1/4 cup of the
  margarine into a small dish and set aside to brush the rolls once
  they are formed.
  
  Place a stainless steel bowl directly on the stove over very low
  heat, with the sugar and 1/4 cup of the milk. Once the sugar
  dissolves, set aside to cool slightly before adding the yeast, the
  milk temperature should be between 72 to 85 degrees F, so that the
  heat from milk mixture doesn't kill the yeast. Crumble or sprinkle
  in the yeast when the milk has cooled slightly, but is still warm.
  Set aside for 1 to 2 minutes until the yeast begins to grow, then
  add the remaining milk, egg, 1 cup of the margarine and vanilla to
  the mixture.
  
  Over the milk mixture, sift 4 1/2 cups the flour and salt.
  Gradually stir with a wooden spoon until a soft and slightly
  sticky dough (you might not need all the flour). Knead until the
  dough no longer clings to the fingers. Add more flour if the
  mixture is too sticky (remember that this is a dessert dough and
  should be lighter in texture than a bread dough).
  
  Cut dough into 4 equal parts and wrap loosely in wax paper. Let
  rise in the fridge overnight or on the counter for 3 to 4 hours,
  until it has doubled in size. Dust your work surface with powdered
  sugar and roll out each piece of dough into a rectangular shape,
  1/2 inch thickness, about 12 inches in length and 6 inches in
  width. To help you along with the next few steps, check out this
  slide show on rolling up the dough.
  
  Preheat the oven to 350 degrees F and coat two large cookie sheets
  without sides with cooking spray.
  
  Add about 1/2 heaping cup of the poppy seed filling into the
  center of each dough piece, and spread out with a spatula, leaving
  a 1/2 inch space towards the edges. Once the filling is even
  distributed, gently pull up the edge closest to you and begin to
  roll the dough away from you, over the filling to form a log.
  
  After you have rolled the dough into a tight cylinder, smooth the
  seam with your fingers. Transfer the log to a cookie sheet, seam
  down and tuck the two shorter edges under to seal. Repeat with
  remaining dough and remaining filling, until you have a total of
  four rolls, two per cookie sheet. Brush the tops of the rolls with
  the remaining 1/4 cup of margarine.
  
  Bake 25-30 minutes until the rolls are browned lightly on top,
  then transfer to a wire rack to cool completely, about 90 minutes.
  Wrap them tightly, so they don't dry out -- you can use a layer of
  wax paper followed by a layer of aluminum foil. Store on the
  counter top for up to 5 days tightly wrapped.
  
  Makes 4 large rolls, about 48 slices
  Posted by Jennifer Iserloh, The Skinny Chef To: Slash Food
 
MMMMM






YK Jim


... Fat free cheese is like meat-free beef.

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