Text 25901, 78 rader
Skriven 2012-06-09 16:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: remittance men
======================
-=> Quoting Glen Jamieson to Dave Drum <=-

 GJ> "remittance men", who were sent money by their families to stay
 GJ> away from Britain in a place where their behaviour would not
 GJ> embarrass the rest of the relatives.
 
Canada got their share of them too. More annoying was the wave of
immigration that started in 1945 into the 50s. They came for work as
our post war economy was stronger but they tended to be whiners and
complainers who bemoaned our provincial lack of culture and our
propensity to brew and drink lager rather than ale. Some
assimilated and became more likeable, some went home but too many
hung around without adapting. And when did soccer become more
inherently civilized and sophisticated than hockey anyway?

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Scone Thugs 'n Harmony
Categories: Quckbreads, Biscuits, British
  Servings: 8

  2 1/4 c  cake flour 
    1/3 c  sugar, plus more for
           sprinkling 
      1 TB baking powder
           Grated zest of
      2 lg Lemons
    3/4 c  unsalted butter, cut into 
    1/2    inch cubes and frozen
    2/3 c  cold heavy cream, plus extra
           for brushing
        ts pure vanilla extract

Line a large baking sheet with parchment paper. In the bowl of a
food processor, combine the flour, sugar, and baking powder and
pulse a few times. Add the lemon zest and butter and pulse until the
mixture is pale yellow and the consistency of cornmeal. (If you
don’t have a food processor, just whisk the dry ingredients together
in a large bowl, then cut in the zest and butter with a pastry
blender.)

Transfer the mixture to a wide mixing bowl. Make a well in the
center and pour in 1/2 cup of the cream and the vanilla. Using your
hand, draw the dry ingredients into the wet, mixing until just
combined (you don’t want to overmix, or the scones will be tough).
If the mixture feels too dry and crumbly, add the remaining 1/4 cup
cream. 

On a lightly floured surface, form the dough into a patty about 9
inches wide and 3/4 inch thick. Cut into 8 wedges. Transfer each
wedge to the prepared baking sheet and chill in the freezer for at
least 15 minutes. (This will firm up the butter so it will create
flaky layers when baked.)

Preheat the oven to 375 F. Remove the scones from the freezer, brush
the tops with heavy cream, and sprinkle with sugar. Place on the
middle rack of the oven and bake, rotating the pan from front to
back halfway through, until the scones are golden brown and the tops
are firm to the touch, 15 to 20 minutes. Cool for 10 minutes before
serving...that is, if you can wait that long. 

From: The Sugar Cube by Kir Jensen
Posted by: Caroline Russock
From: Serious Eats
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... This is our legacy.

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