OT Strangeness with Strangers including recipe - Page 4

> 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

> I'm half Czech, and any mention of a "kolache" (phonetic spelling because
> I don't know how to do diacritical marks in an e-mail) leads to arguments
> regarding what actually constitutes a kolache -- sometime acrimonious
> ones.
> I hope you were not injured during this exchange :-D
> EP
>> 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
>

> Edna, you should send all sample to me so I can give you the
> definitive answer on Kolache.
> My mama didn't cook much czech food and g'ma didn't teach
> us. I have spent a lot of energy and calories trying to recreate the
> memories of the czech food. I doubt I will ever get near apple
> strudel in my memory, but not for lacking many attempts.
> All the sibs that remember g'ma's baked goods appreciate
> any effort. ; ) Cousin just got back from a summer in Europe
> and claims she found some 'just like we remember' strudel in
> Poland somewhere. Yum!
> Taria
>> I'm half Czech, and any mention of a "kolache" (phonetic spelling because
>> I don't know how to do diacritical marks in an e-mail) leads to arguments
>> regarding what actually constitutes a kolache -- sometime acrimonious
>> ones.
>> I hope you were not injured during this exchange :-D
>> EP
>>> 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
>

> I have my GM's apple strudel recipe and guard it with my life. (Though I
> *have* given it to my best friend -- just in case I lose my copies.) It
> takes hours to make. The dough is full of lard (nothing else will work) and
> has to be so thin you can see a flowered tablecloth through (I have my GM's
> flowered tablecloth, which is just the right size) but so strong you can
> pick it up without it tearing. The dough when rolled out is almost as big
> as my dining room table. The finished product weighs about ten pounds. In
> order to get it out of the pan, you have to wrap the pan in the tablecloth,
> flip the whole thing upside down, on a tray, and unwrap the tablecloth.
>
> Did you ever see the movie "Dune"? Remember the sand worms? That's just
> what my strudel looks like. You expect the end to open like a big sandworm
> mouth and devour everyone at the table, as well as the table.
>
> EP

> Edna Pearl wrote:
>> I have my GM's apple strudel recipe and guard it with my life. (Though I
>> *have* given it to my best friend -- just in case I lose my copies.) It
>> takes hours to make. The dough is full of lard (nothing else will work)
>> and has to be so thin you can see a flowered tablecloth through (I have
>> my GM's flowered tablecloth, which is just the right size) but so strong
>> you can pick it up without it tearing. The dough when rolled out is
>> almost as big as my dining room table. The finished product weighs about
>> ten pounds. In order to get it out of the pan, you have to wrap the pan
>> in the tablecloth, flip the whole thing upside down, on a tray, and
>> unwrap the tablecloth.
>> Did you ever see the movie "Dune"? Remember the sand worms? That's just
>> what my strudel looks like. You expect the end to open like a big
>> sandworm mouth and devour everyone at the table, as well as the table.
>> EP
> Edna, that is priceless! I'm comming for a visit... I'll bring the GMNT
> to help us eat/wressle with the strudel...
> I cheat and use filo pastry. Not, it isn't the same, but is does save my
> tablecloths... ;)