Text 31302, 81 rader
Skriven 2012-03-05 15:04:00 av Glen Jamieson (8687.cooking)
     Kommentar till en text av Michael Loo
Ärende: AHUA 311  20305
=======================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> the Capsicum sinense (less properly known as chinense or
 ML> chinese) that became famous decades ago in its habanero
 ML> manifestation.
 GJ> There used to be an Indian "spiciest"

 ML> Bhut jolokia (aka Naga) was the first to beat a million,
 ML> but now examples of the Trinidad moruga scorpion have been
 ML> tested at two million. By the way I haven't figured out
 ML> whether the scorpenis is a hoax.

It sounds rather contrived.
 
 GJ> Is there any point in breeding such extreme chiles,
 GJ> except for macho Texans to compete against each other?  At those
 GJ> levels there would be little, if any, other flavours to be enjoyed.

 ML> I have no idea - why do they breed bulldogs with flat,
 ML> skin-sagging faces? At least the chiles don't suffer as
 ML> many of our genetic sports do.

The Kennel Club has a lot to answer for!  I have always espoused
genetic diversity in breeding humans and other animals.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HOT CROSS BUNS
 Categories: Sml cakes, Breads, British, Euro-n
      Yield: 1 servings
 
      2 lb Flour- plain
    1/2 ts Salt
      2 oz Lard;
      2 oz ; butter
      2 oz Currants
      1 ts MIXED CAKE SPICE
  1 1/2 oz Yeast
      1 ts Sugar
    1/2 pt Milk
    1/4 pt Water; hot
      1    Eggs
           ; TOPPING
           Candied peel; OR
           Pastry strips
           WATER GLAZE
 
  Warm an earthenware bowl, warm flour, reserve a little for mixing.
  Sieve flour and salt into the bowl, rub in the lard or butter, add
  currants and mixed spice and make a well in the middle. Cream the
  yeast with a teaspoon sugar, mix the milk and water. Add half the
  milk and water to the creamed yeast and sugar and leave for 15
  minutes, or until bubbles appear on top. Mix to a dough with beaten
  egg and remaining liquid, adding a sprinkling of flour when
  necessary, and kneading till dough is smooth and leaves sides of bowl
  clean. Form into a round, turn dough over, make one or two slashes on
  top, cover with a warm cloth and leave to rise until double original
  size, about 1 hour. Divide into 8-10 pieces, shape into round cakes
  about 1" thick, place on greased baking sheet well apart and leave to
  rise for a further 15 minutes.
  
  On each bun, mark a cross with the back of a knife, strip of pastry or
  strips of candied peel. Glaze the buns with a little sugar and water
  glaze, as soon as they are removed from the oven.
  
  Bake in a hot oven (425^F) for 25-30 minutes, but do not let them get
  too brown.
  
  Leave to cool, tilted against wall or shelf.
  
  From: TRADITIONAL BRITISH COOKING FOR PLEASURE By: GLADYS MANN
  PUBLISHED 1967 Typed by: KEVIN JCJD SYMONS, 14 OCTOBER 2007 ----
 
MMMMM
 
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