Just read an article in the September 2007 edition of National Geographic.

http://www7.nationalgeographic.com/n...cal-foods.html


(Click on Continue at the bottom for the interactive map)


Spam Musubi, Kringle, Coddies, Date shakes, Livermush?????!!!!!!!

In article >, PeterLucas > wrote:
>Just read an article in the September 2007 edition of National Geographic.
>
>http://www7.nationalgeographic.com/n...cal-foods.html
>
>(Click on Continue at the bottom for the interactive map)
>
>Spam Musubi, Kringle, Coddies, Date shakes, Livermush?????!!!!!!!

The Green Chile Stew sounds like it could be edible:

<http://tinyurl.com/37rva3>

or, in full:

<http://www.santafeschoolofcooking.co...ile_Stew/index.
html>

And there's a "new" version of the recipe too:

<http://santafeschoolofcooking.com/Re...Stew_NEW/index.
html>

Their full set of recipes (including "Archived") are accessible he

<http://santafeschoolofcooking.com/Recipes/index.html>

Cheers, Phred.

--
LID

On Oct 16, 5:30 am, (Phred) wrote:
> In article >, PeterLucas > wrote:
> >Just read an article in the September 2007 edition of National Geographic.
>
> >http://www7.nationalgeographic.com/n...cal-foods.html
>
> >(Click on Continue at the bottom for the interactive map)
>
> >Spam Musubi, Kringle, Coddies, Date shakes, Livermush?????!!!!!!!
>
> The Green Chile Stew sounds like it could be edible:
>
> <http://tinyurl.com/37rva3>
>
It's lovely. I'd leave out the cilantro, and probably use more
chilies.

This place makes a chicken version that is very good:
http://www.rangecafe.com/usersection...u.asp?m=2&pg=1
>
> Cheers, Phred.
>

--Bryan

Steve wondered:

> "The kringle, aka the ´Danish oval pastry,¡ is pretty much sold
> only in Racine, Wisconsin, where folks love its 86 layers of
> hand-folded dough"
>
> Any mathematicians out there want to venture a guess as to how
> you can fold a single piece of dough to get exactly 86 layers?

Easy: Put one end of the dough on a spindle. Twirl the spindle and feed
dough to the growing cylinder until you get the right number of layers.

Bob

On Oct 16, 7:08 am, Sqwertz > wrote:
> On Tue, 16 Oct 2007 00:14:50 +0000 (UTC), PeterLucas wrote:
> > Just read an article in the September 2007 edition of National Geographic.
>
> >http://www7.nationalgeographic.com/n...cal-foods.html
>
> "The kringle, aka the ´Danish oval pastry,¡ is pretty much sold
> only in Racine, Wisconsin, where folks love its 86 layers of
> hand-folded dough"
>
> Any mathematicians out there want to venture a guess as to how
> you can fold a single piece of dough to get exactly 86 layers?
>
> -sw

Regardless of NatGeo, I doubt there are few, if any, foods in America
that are made only in one place. "Kringle" is available in areas of
the midwest where Danes settled, and also available fairly easily from
mail-order places. That's not to say the quality is the same....

N.

In article . com>,
Nancy2 > wrote:

> Regardless of NatGeo, I doubt there are few, if any, foods in America
> that are made only in one place. "Kringle" is available in areas of
> the midwest where Danes settled, and also available fairly easily from
> mail-order places. That's not to say the quality is the same....

You can certainly find kringles in Seattle. There's a large
concentration of people with Scandinavian ancestry here.

--
Julian Vrieslander