Text 27920, 148 rader
Skriven 2012-08-04 09:14:11 av Dave Drum (1:18/200.0)
  Kommentar till text 27873 av Ruth Haffly (1:396/45.28)
Ärende: Drying peppers
======================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Saw the recipe you posted for knishes--that one is definately non
 RH> kosher. Cream cheese and sour cream do not go with meat.

Well, I don't keep Kosher, do I? For that matter, do you? The recipe is from
www.easteuropeanfood.com - where there are a lot of Roman Catholics, Russian
Orthodox, Moravian and a smattering of Lutherans to go along with the Askenazic
Jewish populations. I know how to cook Kosher and all that. But, I am also a
pork eater and not a religionist. The no meat and dairy stricture makes about
as much sense to me (as an over extension of the "do not boil the kid in the
milk of the mother" stricture) as the health strictures against pork in both
the Islamist and Jewish faiths do in this day and age ... IOW - not much. It's
just unnecessary meddling by the priest classes over their charges.

That being said - if the trichina parasite was still the problem it was when
those "laws" were posited - I would cook my pork more done than I do currently.
And on the same tangent - I do *always* cook salmon pretty well done - due to
the nasties that live in/on the Salmonidae family. Like the myxozoan parasite
Henneguya salminicola, Sea Lice, or Gyrodactylus, a monogenean parasite. All
nasties.

-- SNIPPITY --
 
 RH> I'm more of an orange juice for my regular morning wake up juice. Grape
 RH> and apple are good other times, especially mixed with ginger ale.

 DD> I don't (and never did) care for orange juice. It leaves a cloying
 DD> sweetness in my mouth that hangs about for hours. I really prefer
 DD> unsweetened grapefruit juice as an eye-opener. Fortunately St. Google

 RH> To each his (or her) owm (tastes) in morning wake ups.

True, dat. If it's not my three cups of coffee then it's either grapefruit
juice or tomato juice with a squeeze of lemon and some fresh ground pepper.
 
-- SNIPPITY --

 DD> I am *severely* limited on counter space and while I can (and have)

 RH> I've probably got about as much counter space as you do.

I wouldn't bet the retirement nest-egg on that. Without moving a LOT of
necessaries that get used a lot and finding a place to put them and then moving
them back after cleaning up after whatever the project was I have less than 2
square feet of "free space". And that's not all in one piece. It's just a lot
more handy to find good store made and stick with it.
 
 DD> make a very nice old-fashion egg noodle I usually go with something
 DD> made off-site (store-bought). The jar of chicken gravy is just
 DD> a convenience substitute - in case I ate all the home made gravy
 DD> over the mashed potatoes last time I made it.

 RH> My sub is easy do as I've got everything on hand to do it quick.

I don't make special batches of gravy sauces for a single meal for (usually)
one person. That's also why I eat out a lot.  See above ...  Bv)=

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

      Title: Knish Dough
 Categories: Breads
      Yield: 18 Medium Knishes

  2 1/2 c  All-purpose flour; + extra
           - for dusting
    3/4 ts Salt
    1/2 ts Sugar
    1/2 ts Baking powder
      3 lg Eggs; + 1 egg yolk for
           - egg wash
      3 tb Canola oil + extra for
           - brushing
      1 ts Vinegar
      1    Bottle sparkling water;
           - (you will only use part
           - of this)

  Kosher Key: Pareve

  In a medium mixing bowl, sift together the flour, salt,
  sugar, and baking powder. In a large mixing bowl, beat 3
  eggs, then whisk in canola oil and the vinegar. Add 1/4
  cup of the sparkling water and mix gently (don't over
  whisk; this will flatten the beverage, you want it nice
  and bubbly).

  Slowly add the flour mixture by 1/2 cupfuls to the egg
  mixture, stirring with a spoon till it's thick and doughy.
  When it becomes too tough to stir with a spoon, use your
  hands and begin kneading the mixture into a soft dough.
  When all of the flour mixture is added, the dough may seem
  too dry. If it does, add more of the sparkling water in
  tablespoon-sized portions till the mixture is pliable but
  not sticky. If the dough seems too sticky, add a little
  more flour. Do not over-knead the dough; knead it only as
  long as it takes to reach a smooth consistency.

  Divide the dough into three balls and cover with a damp
  towel. Let the dough sit covered for 45 minutes; this will
  relax the gluten.

  After the knish dough has relaxed for 45 minutes, preheat
  the oven to 350øF/175øC F. Pour a little canola oil into a
  small bowl and set aside-you will use this for brushing
  your dough. Flour a smooth surface where you will roll out
  your dough. Take one of the dough balls and pound it out
  with a rolling pin till it's smashed thin, then gently
  stretch and roll the dough into a rough rectangular shape.

  You will want to roll it very thin, until there is enough
  dough stretched out to make a 10-12 inch rectangle; this
  will take several roll/stretch cycles. Flip the dough and
  re-flour the surface every so often to keep the dough from
  sticking to your rolling pin, or the rolling surface.

  Once the dough is rolled out, use a sharp knife to cut
  that 10" - 12" rectangle out of the dough. Don't worry,
  it doesn't have to be perfect-as long as you have a large,
  rough rectangle, you'll be fine. Add the excess dough
  trimmings to one of the dough balls under the damp towel.

  This knish recipe is pareve. That means it uses no dairy
  in the dough or the filling, so it can be served kosher
  with a meat soup or entrée. You can get a flakier, tastier
  crust using butter, but then you're limited to how you can
  serve it if you're keeping kosher. If you're looking for a
  time-tested, old-fashioned knish, pareve is the way to go.
  The only thing that makes this knish dough a little bit
  untraditional is the use of sparkling water. I've found
  that it gives the dough a lighter, flakier texture. If you
  don't have sparkling water on hand, regular will work just
  fine too.

  The dough in this knish recipe can be filled with any
  number of fillings.

  Makes about 16-18 medium knishes, or 9-10 jumbo knishes

  From: http://www.theshiksa.com

  Uncle Dirty Dave's Archives

MMMMM

... "A Conservative government is an organized hypocrisy." -- Disraeli
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