Text 34094, 89 rader
Skriven 2015-12-08 07:49:02 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: menu planning 636
=========================
>  ML> If I want low-carb, I just get fish or steak or mussels
>  ML> with no sides.
> I'll go for fish or chicken, lots of low carb veggies and a bit of pasta
> or bread--how much will depend on how my b/g reading have been doing.

Sure, that works for you. For me, if I want fiber I'll
just as likely chew on a Kleenex. I'm not so hostile to
bread (if it's low-sodium) as I once was. Thin pasta al
dente is always welcome.

>  ML> Always alternatives.
> True, our choice to take or leave them however.

A good Thanksgiving spread will provide something to
suit every taste.

>  ML> > I had enough on my plate otherwise; it looked interesting but there
>  ML> was > no room for it.
>  ML> No room is not an excuse where the interests of science
>  ML> are concerned.
> I wasn't that interested in trying it.

Your loss. (Actually, the tofu turkey substitutes that
I have had have been almost uniformly unpalatable - but
there was one that my college roommate's mother made that
had nuts and onions as well as tofu, and it was quite
tasty. That was in the early '70s, and I do not recall
trying one since that was appetizing at all.) Nonetheless,
I keep trying, just for the joy of investigation.

>  ML> >  ML> Old-fashioned holiday cheese straws
>  ML> >  ML> 1 1/2 c room-temperature smoked Gouda cheese
>  ML> >  ML> 1 1/2 c room-temperature sharp Cheddar cheese
>  ML> > Hmmmmmmmmmmm, never seen them made with Gouda cheese before. That
>  ML> sounds > like a nice twist on the usual straw.
>  ML> It's the smoked part that intrigues me. Otherwise
>  ML> the Gouda would be too mild.
> Quite so.

I've seen variations that use cheeses of greater
assertiveness. If I were going to make this kind of
thing for myself I'd use just the sharpest Cheddar
I could find (preferably without crystals in it).
Certainly not this -

John Martin Taylor's blue cheese straws
Categories: starter
Yield: 36 pieces

2 oz chilled unsalted butter, cut into chunks
1/2 ts kosher salt, plus more for sprinkling
8 oz blue cheese, crumbled
1/4 ts ground cayenne pepper
1 c flour, plus more for dusting
1 lg egg yolk (optional)

Preheat the oven to 350F. 

Have two heavy baking sheets at hand (or stack four 
rimmed baking sheets).

Combine the butter, salt, cheese, cayenne, and flour in 
a food processor; pulse until a ball of dough forms. 
Add the optional egg yolk if the dough does not come 
together, processing until incorporated.

Lightly dust a work surface and a rolling pin with flour.

Divide the dough in half. Working with one portion at a 
time, roll out in a rectangle to a 1/4" thickness. 
Dust the rolling pin and/or work surface as needed. 
Fold and roll as many times (at least six) as needed to 
form a tidy 6-x-9" rectangle.

Use a long, sharp knife to slice the rectangle of d
ough, creating 18 pieces (1/2-x-6"). Use a thin 
spatula to transfer them to the baking sheets, 
arranging them close together but not touching. 
Repeat with the remaining dough.

Sprinkle lightly with salt. Bake one sheet at a 
time for 20 to 25 min or until the straws just begin 
to brown. Transfer to wire racks to cool.

Store in an airtight container.

Washington Post 7/14/13
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