Text 994, 107 rader
Skriven 2013-06-12 10:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: shapes 697
==================
 RH> But if available, I'll drink bottled water or soda, or something else
 RH> on that line. I agree tho, most parts of Asia, Africa and Australia,
 RH> I'd be skeptical of the running water.

The Aussies would probably claim that their water such as it
exists is cleaner than ours; this might be true, but my
point is that their microorganisms would be more alien to us
than, say, European.

Until recently the issue didn't come up for me, as I didn't
drink much at all, and I didn't get dehydrated. Now, with my
fluid balance as screwed up as it is, I drink tons, otherwise
I get thirsty and my eyeballs dry up and shrink.
 
 ML> The pat answer about a butter pat is that it's something that
 ML> could have been "patted" into shape, but I think that's nonsense.
 RH> Pat-tently so. (G)
 
Now a patty is something that has been "patted" into shape,
that I will accept. And that a pat is just a little patty,
also. But the direct jump just strikes me as incompatible
with reality.

 ML> No movements here of any kind! Crescent is no more accurate, anyhow,
 ML> as it properly refers to a 2-dimensional figure.
 RH> As in? Concave is 2 dimensional but I thought crescents could be 3
 RH> dimensional. What about crescent rolls/are they not so?

Crescent rolls are pastry that remind one of crescents. It's
a shorthand such as we often use, similarly as rolling things
out in a 10" circle is literally impossible: you just roll out
a very thin cylinder that reminds you of a circle.

Ice cubes and butter cubes represent perhaps quite a bit more
inaccuracy, but too bad, that's the general usage.

 RH> So how many turtle eggs needed to make an omelette for 2 people? We
 RH> figure on 4 size large hen's eggs for the 2 of us.

Depends on their size, and I'd guess that depended on the
size of the turtle. Given the origin of the recipe, I'd
suspect the eggs came from a now-endangered giant sea
turtle, with each egg the size of a ping-pong ball, and
thus about half a chicken egg.

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

      Title: Hungarian Potato Cakes (Langos Or Krumplislangos)
 Categories: Hungarian, June meyer, Potatoes
      Yield: 6 servings

      4 md Potatoes
    1/2    Envelope of dry yeast
    1/2 c  Warm milk for yeast
    1/2 ts Sugar
  1 1/2 c  To 1 2/3 cups of flour
    1/2 ts Salt
           Lard for frying

  Cook the potatoes in boiling salted water. Peel them and
  immediately mash them. You should have about 1 1/2 cups. Cool.
  Mix the warm milk with the yeast and sugar. Let the starter sit
  for 5 or 10 minutes.

  Mix mashed potatoes with flour and the salt. Start with 1 1/2
  cups and add more flour to make a kneadable dough. Knead dough
  well. Put dough in a bowl and cover.

  Let dough rise in a warm place until double in bulk. About 1
  hour. Roll out the dough with a floured rolling pin on a floured
  board to 1/2 inch thick.

  Cut into rectangles, squares or circles. Prick with a knife to
  keep big bubbles from forming.

  Melt Lard in a frying pan so it is at least 1/2" deep.

  Fry Langos over medium heat. If the lard is too hot they will
  burn, if the lard is to cool the Langos will absorb too much
  lard. You will have to watch them. Let them get a nice color.

  When they are done, rub each Langos with a cut clove of garlic
  and sprinkle with salt and Paprika.

  Serve warm. (Good to accompany Bean or Lentil Soups, or a snack
  with beer or wine.)

  During the long winters when Hungarians needed substantial snacks
  to keep their bodies fueled, a potato dough fried in Lard was a
  good choice. The smell is heavenly, they are smeared with the
  juice of a cut garlic clove and eaten warm. We children would
  stand impatiently around the kitchen waiting to get the first
  cakes out of the pan.

  In Hungarian kitchens the mother would feed the children and men
  first and then she served herself last.

  Regards, June Meyer.

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

MMMMM

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