Text 31253, 114 rader
Skriven 2012-11-26 12:12:47 av Glen Jamieson (2611.cooking)
     Kommentar till en text av Jim Weller
Ärende: FLIGHTS OF FANCY 10906
==============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> I used to go to bed and wake up with her.

 JW> When I was a pipeline surveyor back in the 70's and living in a
 JW> remote camp I was enchanted by the deep, sultry, sexy voice of Vicki
 JW> Gabereau late at night on CBC radio and had visions of dark exotic
 JW> beauty. Later when I was back in civilization I saw pictures of her in
 JW> the media and was most disappointed with reality. an illusion
 JW> shattered.

 JW> Ironically today's Sook-Yin Lee is in fact much cuter and sexier in
 JW> real life than on the air.

I haven't had the pleasure of listening to those ladies, but I agree
that too often the voices are not reflected in the appearance of radio
announcers.  Emma's appearance is more suited to the world of motor
cyclists than the boudoir.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kadin Gobegi (Ladies' Navels)
 Categories: Dessert, Turkish
      Yield: 20 Servings
 
MMMMM---------------------------SYRUP--------------------------------
      2 c  Granulated sugar
  1 1/2 c  Water
    1/2    Lemon; strained juice only

MMMMM------------------------CHOUX PASTRY-----------------------------
      1 c  Plain flour
    1/4 ts Salt
      1 c  Water
    1/4 c  Butter
      2 lg Eggs; lightly beaten
    1/8 ts Almond essence

MMMMM-------------------------TO FINISH------------------------------
           Oil; for shaping and frying
           Whipped cream or kaymak
           -(kaymak is clotted cream)
    1/4 c  Pistachio nuts, blanched
           -(finely chopped)
 
  The name and finished dish are colourfully Turkish, while the basic
  dough is very definitely French.  Though the ingredient proportions
  differ from the traditional formula, it is choux pastry nonetheless,
  prepared in the Turkish manner.
  
  In a heavy pan dissolve sugar in water over medium heat, stirring
  occasionally.  Bring to the boil, add lemon juice and boil rapidly,
  without stirring, for 15 minutes.  Leave syrup in pan to cool.
  
  Sift flour and salt onto a square of stiff paper.
  
  In another heavy pan heat water and butter until boiling.  Pour in
  flour all at once, stirring constantly with a wooden spoon or balloon
  whisk. Keep stirring until mixture leaves sides of pan, then cook on
  low heat, stirring occasionally, for further 5 minutes.  Remove roux
  from heat and turn into a bowl.  Cool for 2 minutes then gradually
  beat in eggs. Add almond essence and beat until smooth and satiny. A
  balloon whisk will break up lumps, a wooden spoon is better for
  beating to a smooth finish, so utilize the two for the process.
  
  Oil hands and take pieces of dough the size of a walnut.  Roll into
  smooth balls and place on an oiled tray.  Flatten into rounds about 5
  cm (2 inches) in diameter and press oiled forefinger into centre of
  each to make a hole.  Keep hands oiled during shaping so that dough
  will not stick.
  
  Place enough oil in a large electric frypan to come to a depth of 1
  cm (1/2 inch).  Heat until just warm and place half of the prepared
  gobegi into oil.  Increase heat to 200øC (400øF) as soon as they are
  added. When gobegi rise to the surface and are puffed, turn them
  over. Fry them for 15 minutes in all, timed from when the gobegi are
  first placed into pan. Turn frequently during last half of cooking
  time so that they brown evenly.
  
  When cooked, remove from oil with a slotted spoon and drain briefly on
  paper towels.  Put into syrup, turn them and leave for 5 minutes
  before removing to a plate.
  
  Turn off frypan and allow oil to cool before adding second lot.
  
  To serve, arrange gobegi on a flat platter and place a dollop of
  whipped cream or kaymak in the center.  Sprinkle with pistachio nuts.
  
  NOTE: If you have no electric frypan, use a large frying pan set on a
  thermostatically controlled hot plate or burner.  Otherwise use an
  ordinary burner, start at low and increase heat to midway between
  medium and high settings.
  
  Variation: Dilber Dudagi (Lips of the Beauty) Follow above
  directions, but flatten the balls of dough in your hand to a 6 cm
  (2-1/2 inch) round and fold dough over so that pastry resembles lips
  on curved edge. Place on an oiled tray until all are shaped.  Fry and
  finish as for Kadin Gobegi. Serve plain or with whipped cream or
  kaymak.
  
  Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1
  86302 069 1 Submitted By "THE FOOD OF GREECE" BY VILMA LIACOURAS
  CHANTILES. AVENEL BOOKS, NEW
  
  Original Poster Not Shown on File From: GAIL SHIPP
 
MMMMM
 
Today is Swaziland Independence Day.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 # Origin: Braintap BBS Adelaide Australia (3:800/449)
 * Origin: Eye Of the Hurricane BBS (eoth.dyndns.org) (1:123/57)