Text 5518, 92 rader
Skriven 2013-10-07 20:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: trip 289
================
 ML> it took us almost an hour to get to Burt and Shirley's place
 ML> in Newark.
 NB> It would have taken us almost an hour even had it not been raining..

I guess so, but the inerrant Internet said 45 minutes. Okay,
that might have been close enough to an hour ...

 ML> Chocolate flan - I didn't like this much
 NB> I've had a chocolate flan, made by one of my Cuban friends, that had
 NB> more chocolate to the pudding part... probably no gelatin, either...
 NB> I suppose I was expecting something a bit more like that...

Me too. That was the major disappointment of the meal.

=

 ML> Good thing indeed, and as you know I am sensitive to smells:
 ML> apparently a mark of autism spectrum disorders.
 NB> Not exclusive to that spectrum... 

No, I hope not, but nonetheless a recognized and apparently
characteristic characteristic.

==

 NB>> Tandoor buffet...  I think Richard had plenty to eat, as well... I
 NB>> may use the saved squid butter to heat the snails in...  :)
 ML> How'd that turn out? I presume okay, as that was the original plan.
 NB> Turned out fine.  Richard expected the foot to be less tender than it
 NB> was, but surmised that it was due to the canning..?  I served it with
 NB> the rest of the box of elbows, and extra fresh parsley.

I am not sure about this but suspect that processing had a
lot to do with this. I've not done the experiment but would
like to get a bunch of raw snails and cook them various
lengths of time to see the differences in texture. My guess
would be that they went from squishy to hard to tender, but
perhaps there is no "less tender" stage.

 -=> Nancy Backus said to Dave Drum <=-

 DD> ... The way you cut your meat reflects the way you live. - Confuscius
 NB> Yeah, I know, shouldn't reply to tags.... but.. ;)   Reminds me of the

The moderator doesn't much care, just so the tags don't get
overly religious or political, and the discussion likewise.
Also, as I've said before, getting personal isn't allowed.

Aberdeen Butteries
cat: bread
Makes: 18

1 lb strong plain flour (3 1/2 to 4 c)
1/2 oz fresh yeast (1/2 cake compressed)
1 ts caster sugar
8 oz butter
4 oz lard
1 1/4 c tepid water

Also called Buttery Rowies, these rolls are said to originate
from the French croissant, but although they are similar in taste
the shape is completely different. They are associated with
Aberdeen, where the fishing fleet used to take them out; the high
fat content kept the fishermen warm as they worked in rough seas.

Sift the flour into a bowl. Dissolve the sugar in the water;
crumble in the yeast and mix it smooth. Stir the liquid into
the flour to form a dough, turn it onto a floured surface, and
knead the dough until smooth. Place it in a bowl, cover the
surface with a sheet of greased wrap, then leave the dough in a
warm place for about 45 min or until doubled.

Punch the dough down. Beat the fats together and divide into
three portions. Roll the dough out into an oblong and dot the
top two-thirds with one portion of the fat. Fold the bottom
third up over the middle and the top third down over the other
two thirds and seal the edges. Leave to rest in a cool place
30 min then repeat the process twice more, giving the dough a
quarter turn each time and leaving it to rest after each rolling.

Divide the dough into 18 ovals and place them on greased baking
sheets, spacing them a little apart as they will rise. Let rise
in a warm place for 30 min, then bake them at 400F/200C for
20-25 min or until well risen and golden brown.

http://www.scotland-net.demon.co.uk/aberdeen.html
Posted to NCE 4 May 98


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