SC - Puck's Dayboard....

[Philippa Alderton]

Adamantius skrev:

>And, BTW, you have followed my thoughts on Ruzzige cake and the leaf of
>eggs _exactly_. The only other questions I have on that are if it's
>possible an eggy, pasta-ish dough could be intended ("make a leaf with
>eggs" being not too far from "make a thynn foil of dowe with zolkys of
>eyroun"), and the question of what, exactly, is meant by all these
>German recipes that call for baking foods in fat. Are they fried? Do
>they ever actually enter an oven? Could they be fried under some kind of
>cloche? In the final analysis (Hah!!!) though, using bread dough for it
>doesn't seem like the best move, except perhaps as a feast-scenario
>expedient.

Hey, what's with you two? Haven't you ever heard of posting the recipes
before discussing them? Dunno whether they did or didn't bake in fat, but
I'm about to boil one UUY, and one PMM (Puckpetual Motion Machine) in
oil.....

Phlip, who's been waiting to hear the dirty details for days......

Nolo disputare, volo somniare et contendere, et iterum somniare.

phlip at morganco.net

Philippa Farrour
Caer Frig
Southeastern Ohio

"All things are poisons.  It is simply the dose that distinguishes between a
poison and a remedy." -Paracelsus

"Oats -- a grain which in England sustains the horses, and in
Scotland, the men." -- Johnson

"It was pleasant to me to find that 'oats,' the 'food of horses,' were
so much used as the food of the people in Johnson's own town." --
Boswell

"And where will you find such horses, and such men?" -- Anonymous