SC - FW: Husband and Wife Teams

[Shari Burnham]

sort of.  He reads the stuff and suggests I try it, I read it and respond since
he can't even cook frozen pizza without removing the cardboard.   <sigh> but
he's cute and he's british and we're not married but we've been living together
for 4 yrs. Anyhoo,  Which leads me into my next questions: would dried fruit be
easier or just not considered?  I like dried apple chips, and was thinking they
would be good with almonds, or maybe cashews.  I think I missed a former posting
on this cause of my mail server, but have you varied the fruits and nuts-
cashews? maybe hazelnuts?

Craig Jones. wrote:

> Meliora's husband Drake here:
>
> Do we have any other husband and wife teams on this list.
>
> >My husband Drake has made a similar recipe to this from Take 1000
> >Eggs. In that recipe we threaded the fruits and nuts separately (i.e.
> >piece by piece like a shish kabob) onto a linen thread, covered them
> >in batter and deep fried.  Then removed the string.
>
> I used strong linen thread so there was no risk of the hot oil
> weakening the fibres and the string snapping.  The linen thread was
> tied into a circle and about 40% of its length was threaded with fruit
> and nuts.  Dipped into the thick batter till all the fruit was covered
> and then suspended 6 at a time into a deep fryer.
>
> >If you let the almonds sit in a water for a few minutes they will
> >soften enough so you can get a strong needle to pierce them without
> >anything splintering.
>
> As I recall I didn't actually soften them in water (but it was a while
> ago) but it's not a bad idea.  I gently carved out a conical hole in
> each almond with the point of a small, sharp paring knife by spinning
> the blade (like if you were starting a fire by rubbing a stick).  Go
> halfway and then turn it over and do it again.  You get a small hole
> you can thread the nuts onto a needle that has some strength.
>
> >As I said above it was a similar recipe, and unfortunately I don't
> >have the notes at work so I don't know if batter was called for in
> >the recipe we used or whether batter was used as it was easier than
> >endoring?
>
> Was flour, egg, sugar, spices (I remember saffron, cloves, nutmeg,
> sage....) and proper ale (unhopped beer) from one of my brews...
> Can't remember the proportions...
>
> Cheers,
>
> Drake.
>
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