OT Strangeness with Strangers including recipe - Page 2

>Gomboc? Didn't he have a horse named Pokey?

>It must have been priceless to see the look on his face ;) BTW what
>one kind was it he knew about?
>Ginger in CA
>[Went to the lab today for a blood draw, and got shocked looks from
>several there when an elderly lady hard of hearing didn't hear her
>name and didn't speak English. So I spoke to her in Spanish and used
>sign language to let her know what was going on. No big deal, I was
>just there to help!]
>On Sep 16, 5:38=A0pm, nightmi...@gmail.com (NightMist) wrote:
>> Forgive my spelling, when venturing into foriegn languages it is even
>> iffier than usual.
>> I was shopping today, sort of. =A0Browsing for a new washer as my 15
>> year old Whirlpool has finally developed a problem expensive enough to
>> fix that I might as well buy a new one.
>> While we were in Home Depot I heard a man exclaim "I would pay fifty
>> dollars for a gomboc!" =A0I immediately whirled around and walked back
>> down the aisle and said "Done! =A0What kinds and how many?" =A0I mean jee=
>z
>> I am having to shop for a new washer, money is good right now. =A0He
>> looked at me oddly. =A0I cringed and said "Oh dear, didn't you just say
>> you would give fifty dollars for gomboc?", thinking maybe sticker
>> shock was taking it's toll. =A0He said he certainly did say that, but
>> they only come in one kind so I had confused him. =A0I pointed out that
>> I know how to make szilvas gombac, jam gombac, turros gombac, and
>> makos gombac, there are indeed all different kinds. =A0We had to huddle
>> and compare notes. =A0He walked away in a bemused state with some
>> recipes on his palmie, and I walked away in a bemused state with the
>> knowledge that Hungarian mathmeticians made a three dimensional object
>> that has one stable and one unstable point of equalibrium when it is
>> sitting on something. =A0Guy is a math teacher at the college, his wife
>> kept telling him if he wanted something exotic he was going to have to
>> cook it!. =A0So far as the hungarian mathmeticians, apparently they
>> thought it would be cool to name their thingy after dumplings.
>> Mrs. Lina (don't even ask me to spell her last name, RIP) that used to
>> live up the street taught me how to make these.
>> Before starting, set a pot of water to boil, deep is good, wide is not
>> so important.
>> The Dough
>> take equal quantities flour and cold plain mashed potatos, for every
>> cup of flour use one egg, and a half teaspoon (or thereabouts) of
>> salt.
>> Cut enough butter into the flour to achieve a meal like texture.
>> Add potatos and salt and mix, add eggs. Work into a dough and fill as
>> directed. =A0If your flour is very dry, you may need more fluid.
>> Seperate an egg, and try one half or the other, adding the rest if
>> needed.
>> Szlivas Gombac
>> make dough with 2 cups of flour
>> Take a dozen plums (you may need more if you use those weeny prune
>> plums, or less if you use monstrous huge ones), wash well, then cut
>> them just enough to get the pit out. =A0Replace the pit with a sugared
>> almond.
>> Put a plum in the center of each square, moisten the edges, fold over
>> and seal. Take the dumpling between your palms and roll it into a
>> ball.
>> Turn the water down to a gentle boil, keep it boiling but don't let it
>> get exuberant.
>> Put the dumplings in the water one at a time with a slotted spoon. let
>> cook for about fifteen minutes, they will rise to the top when they
>> are done remove them as they come up. =A0Set aside in a collender to
>> cool.
>> In a frying pan, melt another couple of tablespoons of butter. =A0Add
>> fine crumbs (a cup or cup and a half thereabouts), and brown.
>> roll the dumplings in the crumbs.
>> serve as is or sprinkled with sugar or cinnamon sugar.
>> The above may be made with small apricots instead of plums, with
>> sliced fruit if the pits are stubborn, or with pieces of almost any
>> somewhat soft fruit.
>> With the following fillings be extra careful about sealing the dough,
>> and gentle when rolling into balls. =A0Also gauge your quantity of
>> filling carefully, use too much and it will burst the dumpling and
>> vanish into the boiling pot:
>> jam gomboc
>> make as above, but use a small spoon of jam instead of fruit.
>> turos gombac
>> use a small spoon of drained cottage cheese as filling.
>> If you want these as a main dish or savory side, skip the sugar. In
>> that case you can add crumbled bacon to the cottage cheese if you
>> like.
>> makos gombac
>> grind a cup of poppy seed, mix over gentle heat with a two tablespoons
>> of sugar, two tablespoons of milk, and an egg white, until thickened.
>> (not very long at all)
>> when cool use as dumpling filling.
>> NightMist
>> mouthy thing aren't I? (G)
>> --
>> Legolas is my house elf

> Forgive my spelling, when venturing into foriegn languages it is even
> iffier than usual.
>
> I was shopping today, sort of. Browsing for a new washer as my 15
> year old Whirlpool has finally developed a problem expensive enough to
> fix that I might as well buy a new one.
>
> While we were in Home Depot I heard a man exclaim "I would pay fifty
> dollars for a gomboc!" I immediately whirled around and walked back
> down the aisle and said "Done! What kinds and how many?" I mean jeez
> I am having to shop for a new washer, money is good right now. He
> looked at me oddly. I cringed and said "Oh dear, didn't you just say
> you would give fifty dollars for gomboc?", thinking maybe sticker
> shock was taking it's toll. He said he certainly did say that, but
> they only come in one kind so I had confused him. I pointed out that
> I know how to make szilvas gombac, jam gombac, turros gombac, and
> makos gombac, there are indeed all different kinds. We had to huddle
> and compare notes. He walked away in a bemused state with some
> recipes on his palmie, and I walked away in a bemused state with the
> knowledge that Hungarian mathmeticians made a three dimensional object
> that has one stable and one unstable point of equalibrium when it is
> sitting on something. Guy is a math teacher at the college, his wife
> kept telling him if he wanted something exotic he was going to have to
> cook it!. So far as the hungarian mathmeticians, apparently they
> thought it would be cool to name their thingy after dumplings.
>
> Mrs. Lina (don't even ask me to spell her last name, RIP) that used to
> live up the street taught me how to make these.
>
> Before starting, set a pot of water to boil, deep is good, wide is not
> so important.
>
> The Dough
>
> take equal quantities flour and cold plain mashed potatos, for every
> cup of flour use one egg, and a half teaspoon (or thereabouts) of
> salt.
>
> Cut enough butter into the flour to achieve a meal like texture.
> Add potatos and salt and mix, add eggs. Work into a dough and fill as
> directed. If your flour is very dry, you may need more fluid.
> Seperate an egg, and try one half or the other, adding the rest if
> needed.
>
> Szlivas Gombac
>
> make dough with 2 cups of flour
>
> Take a dozen plums (you may need more if you use those weeny prune
> plums, or less if you use monstrous huge ones), wash well, then cut
> them just enough to get the pit out. Replace the pit with a sugared
> almond.
>
> Put a plum in the center of each square, moisten the edges, fold over
> and seal. Take the dumpling between your palms and roll it into a
> ball.
>
> Turn the water down to a gentle boil, keep it boiling but don't let it
> get exuberant.
> Put the dumplings in the water one at a time with a slotted spoon. let
> cook for about fifteen minutes, they will rise to the top when they
> are done remove them as they come up. Set aside in a collender to
> cool.
>
> In a frying pan, melt another couple of tablespoons of butter. Add
> fine crumbs (a cup or cup and a half thereabouts), and brown.
> roll the dumplings in the crumbs.
> serve as is or sprinkled with sugar or cinnamon sugar.
>
> The above may be made with small apricots instead of plums, with
> sliced fruit if the pits are stubborn, or with pieces of almost any
> somewhat soft fruit.
>
> With the following fillings be extra careful about sealing the dough,
> and gentle when rolling into balls. Also gauge your quantity of
> filling carefully, use too much and it will burst the dumpling and
> vanish into the boiling pot:
>
> jam gomboc
>
> make as above, but use a small spoon of jam instead of fruit.
>
> turos gombac
>
> use a small spoon of drained cottage cheese as filling.
> If you want these as a main dish or savory side, skip the sugar. In
> that case you can add crumbled bacon to the cottage cheese if you
> like.
>
> makos gombac
>
> grind a cup of poppy seed, mix over gentle heat with a two tablespoons
> of sugar, two tablespoons of milk, and an egg white, until thickened.
> (not very long at all)
> when cool use as dumpling filling.
>
> NightMist
> mouthy thing aren't I? (G)

> Forgive my spelling, when venturing into foriegn languages it is even
> iffier than usual.