Text 12813, 86 rader
Skriven 2014-05-01 22:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: (sub)optimal food 576
=============================
 ML> I suspect that the real food from Canopy might still be
 ML> okay, and the ends just a mistake all round. Not that I'd
 ML> be willing to abandon Pioneer to take a flying chance on
 ML> it.
 DS> Nor would we.  After we discovered Pioneer based on a friend's
 DS> recommendation, we have not given any thought to visiting Canopy
 DS> again. 

Fair enough; when you've found perfection, why abandon it?
The best (almost identical but not always quite so rare)
facsimile I've found anywhere was at Nick's Roast Beef down
in Beverly MA. Back when I played at the theater a decade or
more ago I sometimes took the train and walked to this place
from the depot and thence over the river and through the
woods to my gig.

 ML> Roaster Chicken Wings
 DS> Sounds like the phenomena with chicken wings which now cost more than
 DS> chicken breasts.

Well, chicken wings at least taste good. Some of the new
darling wildly overpriced foods buck the lean and healthy
trend in spades - short and other kinds of ribs, wings,
and so on.

 DS> Title: LAGK-TE-SA ("CAT'S TONGUES")
 DS> Categories: Cookies, Dessert, Greek

Perhaps someone could do a master's thesis on the proliferation
of this peculiar recipe. The real name is "langues de chat,"
and it's French, though I suppose many cuisines have something
like this cookie. 

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Honey Nut Rolls (Bourekakia)
 Categories: Greek, Desserts
   Servings: 1

MMMMM-----------------------------FILLING----------------------------------
      2 c  Chopped nuts (or more) *
    1/4 c  Sugar
    1/2 ts Cinnamon
      1    Orange (grated rind only)
    1/2 lb Commercial filo sheets
    1/2 lb Sweet butter; melted

MMMMM------------------------------SYRUP-----------------------------------
      2 c  Honey
      1 c  Water
      2 c  Sugar
      1 tb Lemon juice

  *Note: Nuts may be walnuts, almonds, pecans, pistachios or any combination.

  Defrost filo to room temperature at least 2 hours before using.  Mix
  filling in a bowl and set aside.  Melt butter in a small pan, and return to
  heat when it cools and doesn't flow easily while you are working with filo.

  Smooth 3 sheets of filo flat on a cutting board.  With a pastry brush,
  dribble warm butter between sheets.  Sprinkle 2/3 cup of nut filling over
  top, spreading to corners. Lay another 3 sheets of filo over filling,
  buttering between them.  Fold edges over on each side to keep nuts from
  rolling out.  Starting with the end nearest to you, roll away from you as
  tightly as you can.  Cut into 1" slices.  Place each roll in oiled pan,
  next to each other, snugly, nuts facing upwards.  Continue using all the
  filo and filling.  When all the slices are in the pan, dribble a teaspoon
  of warm butter on top of each slice.  It will disappear into the layers of
  nutmeats.

  Bake at 350 F for 45 minutes.  Begin making syrup 20 minutes before the
  pastry is ready to be taken out of the oven.  Pour hot syrup over rolls
  immediately upon removal from oven.  Use a spoon to ladle it over each one.
  Set aside to absorb syrup for 4 hours.  Do not refrigerate.

  From: "The Complete Greek Cookbook" by Theresa Karas Yianilos.  Avenel
  Books, New York.

  Typed for you by Karen Mintzias

MMMMM


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