Text 4467, 96 rader
Skriven 2010-12-03 00:05:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Hummus 1
====================
 -=> On 12-01-10  20:41,  Jim Weller <=-
 -=> spoke to Dale Shipp about Hummus 1 <=-

 JW> hummus
 
 JW> He can't get it there?
 
 DS> limited on what is available within the confines of the base.
 DS> Going off base is something they don't do often.
 DS> They have a food/mess facility but much of what they serve
 DS> contains meat

 JW> Ah, it makes sense now.

 JW> I have some other ideas for you along those lines:

Thanks -- we are always open for ideas.  I've been instructed to save
all of these, and any more you might have along the same lines.

 JW> Title: Dehydrated Chili

Gail has done this.  One thing she found out was that if you dehydrate
at too high a temperature (140F I think), then canned beans will often
rupture.  Affects the texture, but not the flavor.  Now she dehydrates
products with whole beans in them at a lower temp.

She has also done salsa.

Some things end up with sharp points that puncture the vacuum seal bags.
That can be a problem.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Biscotti Regina Ii (The Queen's Cookies)
 Categories: Dessert, Cookie, Italian
      Yield: 1 servings
 
      5 c  Flour
      1 pn Salt
      1 c  Sugar
    1/2 lb Butter, cut into 1/2-inch
           -dice
      1 lg Egg, at room temperature
      4 lg Eggs, separated, at room
           -temperature
      2    To 2 1/2 cups unhulled
           -sesame seeds
 
  Pour the flour, salt and sugar onto a work surface or into a bowl
  and mix thoroughly.  Work the butter into the flour until the mixture
  is crumbly.  Make a well in the center of the mixture, add 1 whole
  egg and 4 egg yolks, and stir to blend.  Knead just until the dough
  is soft.  Wrap in plastic and refrigerate for at least 30 minutes.
  
  Preheat the oven to 350F.  Line a baking sheet with aluminum foil or
  parchment paper.  Divide the dough evenly into 6 pieces; roll each
  piece into a long rope, about 1 inch thick.  Cut the rope into 1-inch
  pieces.
  
  Beat the 4 egg whites in a medium bowl with a fork, adding 1/2 cup
  of water.  Place the sesame seeds in another bowl.  Drop about 20
  biscotti at a time into the egg wash, then lift them out, letting the
  egg drip between your fingers, and transfer them to the bowl of
  sesame seeds. Shake the bowl to coat the pieces completely with
  seeds.  Form each piece into an olive shape, pressing the seeds into
  the dough.  Place them close togather, nearly touching, on the baking
  sheet.  Bake in the preheated oven for about 30 minutes, until nicely
  browned.  If the biscotti need additional crisping, turn off the oven
  and leave them for about 5 minutes more, until crisp.  Cool on wire
  racks.  Store in airtight containers.
  
  Makes about ten dozen cookies.
  
  Per cookie:  58 calories, 1 g protein, 6 g carbohydrate, 3 g fat,
  1 g saturated fat, 13 mg cholesterol, 18 mg sodium.
  
  NOTE:  From "The Heart of Sicily:  Recipes and Reminiscences from
  Regaleali" by Anna Tasca Lanza di Mazzarino:  In Sicily, sesame seeds
  are used mostly on bread or pastries, such as Biscotti Regina.  If
  you make the biscotti, take care to handle the dough as little as
  possible; it will get tough if overworked.
  
  [Biscotti and Beyond; Nancy McKeon]
  [The Washington Post; December 15, 1993]
  
  Posted by Fred Peters.
  From: Fred Peters                     Date: 08-16-94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:49:52, 02 Dec 2010
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