OT Strangeness with Strangers including recipe - Page 3

> 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)
> --
> 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)

>You're having way too much fun in Home Depot!
>Around here we call them Pflaumenknoedel :-) And one can even buy them
>frozen at the supermarket, although those ones come from Austria and
>contain marillen (yellow Reine Claude plums IIRC).
>Roberta in D
>On Thu, 17 Sep 2009 00:38:56 GMT, nightmiste@gmail.com (NightMist)
>wrote:
>>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.
>
> 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)

>That is sooo cool! I like your recipes...and then went checking on what
>the other kind of gomboc was. Check out:
>http://www.wired.com/gadgetlab/2008/02/the-gomboc-the/
>Apparently a gomboc is only stable one way up - and the shape is somehow
>related to how turtles can turn themselves right way up....there's a
>youtube link at the wired.com site but it's in german so I couldn't
>figure it all out. Anyway, if a gomboc is put down in any but its one
>stable position it will tip and turn and right itself.
>You can buy them at the gomboc shop, where else!
>http://www.gomboc-shop.com/
>You never know what you'll find out at this newsgroup!!
>Thanks!
>Allison
>NightMist wrote:
>> 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)