On Sun, 15 Jun 2008 10:55:20 -0400, Boron Elgar
> wrote:

>On Sun, 15 Jun 2008 14:39:35 GMT, "l, not -l" > wrote:
>
>>
>>On 15-Jun-2008, Boron Elgar > wrote:
>>
>>> . And I guess I should not complain, because I
>>> even got to clean out that part of the basement, right down to the
>>> baseboards.
>>>
>>> Boron
>>
>>My mother's freezer is also in the basement. Many years ago, my father made
>>a wooden platform with heavy-duty casters on it for the freezer to sit on;
>>even fully loaded, it can easily be moved several feet for ease of cleaning.
>
>Your family has been blessed by the housecleaning fairies. Mine, on
>the other hand, was cursed by the dust bunny fairies.
>
>> As far as defrosting, we wait for extended power outages (at least once
>>per year in recent times); to do it more often requires faith, that we no
>>longer have, that it will restart - it was purchased in February 1960 as
>>part of a "buy a cow, get a freezer free" deal. It looks like hell after
>>48 years, but keeps things frozen solid.
>
>They don't make them like they used to. The brand was Woods, and at
>the time, the cost of the unit was the primary driver. This was a
>no-frost model, which also means it has more things to go wrong. It
>was a poor design, in that the drain used to freeze over and clog. We
>were forever freeing up the drain opening. I wouldn't be surprised if
>that freezing drain contributed to its (relatively) early demise.
>
>I am quite happy with the new model, a Frigidaire, and it is Energy
>Star compliant, so I know that it will cost me much less to run on an
>annual basis than its predecessor.
>
>Boron

i'm glad there was a silver lining.

your pal,
blake

On Mon, 16 Jun 2008 03:03:16 GMT, Wayne Boatwright
> wrote:

>On Sun 15 Jun 2008 07:41:20p, Michael "Dog3" told us...
>
>> Bobo Bonobo® > news:b3bfb442-60f5-4989-ac69-
>> : in rec.food.cooking
>>
>>> On Jun 15, 11:44*am, Sheldon > wrote:
>>>>
>>> [snip everything]
>>>
>>> I like you Sheldon, because you are such an asshole, and give people
>>> shit so arbitrarily, and are so seldom in a good mood, and you're
>>> xenophobic and homophobic to boot, that you make me seem pretty nice
>>> and amiable by comparison. You seem like you TRY to be unpleasant,
>>> whereas I try not to be, albeit oftimes rather unsuccessfully. Anyway,
>>> thanks.
>>
>> Actually I don't think he's a homophobe. Not really. I think he posts the
>> way he does to get a reaction from people. And yes, you are an asshole
>but
>> I'd still like to get together at Hacienda sometime. Or maybe you and
>the
>> wife can come over and we can grill out.
>>
>> Michael
>>
>>
>
>Michael, I don't know whether Sheldon is a homophone or not, nor do I care.
>What I find reprehensible is the way he demeans, insults, and abuses people
>beyond all reasonable limits. He has his favorite targets, I being one of
>them. I don't really care, because I don't read his crap unless he's
>quoted by someone else, and then I just consider the source. He rarely has
>anything positive to say unless he's bragging about something he owns or
>has just acquired. Pretty pathetic all around. Working in the behavioral
>health field, it's easy recognize a plethora of symtoms.

i understand the Diagnostic and Statistical Manual of Mental Disorders
is coming out with a special edition devoted entirely to sheldon.

your pal,
blake

On Mon, 16 Jun 2008 07:25:57 -0400, Boron Elgar
> wrote:

>On Mon, 16 Jun 2008 02:16:06 GMT, Wayne Boatwright
> wrote:
>
>>On Sun 15 Jun 2008 03:53:43p, Boron Elgar told us...
>>
>>> On Sun, 15 Jun 2008 09:21:49 -0700 (PDT), Sheldon >
>>> wrote:
>
>>>>There's a reason fresh apricot pie is not readily available, fresh
>>>>apricot is not a very good pie fruit.
>>>
>>> The reason is the tenderness of the fruit insofar as shipping and its
>>> short fresh season. You don't see blackberry pie "readily available"
>>> either. I have no idea of what apricots tastes like as the sole fruit
>>> in a pie. I haven't tried it, but it is swell with mixed berries.
>>>
>>> Boron
>>
>>Boron, never forget that a piece of shit is always full of shit. His
>>insults are never worthy of a reply.
>
>I access usenet from several different computers and I have him
>blocked in this group on all but one. That one has no killfile on it.
>So I rarely see the crap he spews, but once in awhile I do see it, or
>he shows up in other groups and I have to go to the trouble of
>re-doing the KF to make it universal for him.
>
>He's been shitting his shoes over in rec.gardens all week, too. so I
>reply to tweak his foolishness, then add him to another KF.
>
>I swear, the man goes out of his way to misinform and spread
>foolishness all over the place. How the hell can one person be such a
>dumb ****, I'll never know.
>

dear god, he has metastasized to other groups? how unfortunate. not
surprised to learn he's pig-ignorant in them as well.

your pal,
blake

On Mon, 16 Jun 2008 01:42:00 GMT, Wayne Boatwright
> wrote:

>On Sun 15 Jun 2008 05:40:24p, Christine Dabney told us...
>
>> On Mon, 16 Jun 2008 00:27:47 GMT, Wayne Boatwright
>> > wrote:
>>
>>
>>>Fresh apricots also make a wonderful fresh ice cream.
>>
>> Good to know. I have here in my kitchen, fresh apricots ready to be
>> made into ice cream via a recipe from David Lebovitz and his book, The
>> Perfect Scoop.
>>
>> Christine
>
>I wish I was sitting in our kitchen!

is this a typo or a marriage proposal?

our pal,
blake

"Boron Elgar" schrieb :
<snip>
> Thanks for your suggestion of OTHER things to do with the apricots and
> blueberries.
>
Hm, do you want a recipe for "Marillenknödel" = apricot dumplings ?

Cheers,

Michael Kuettner

On Mon 16 Jun 2008 08:24:54a, blake murphy told us...

> On Mon, 16 Jun 2008 03:03:16 GMT, Wayne Boatwright
> > wrote:
>
>>On Sun 15 Jun 2008 07:41:20p, Michael "Dog3" told us...
>>
>>> Bobo Bonobo® > news:b3bfb442-60f5-4989-ac69-
>>> : in rec.food.cooking
>>>
>>>> On Jun 15, 11:44*am, Sheldon > wrote:
>>>>>
>>>> [snip everything]
>>>>
>>>> I like you Sheldon, because you are such an asshole, and give people
>>>> shit so arbitrarily, and are so seldom in a good mood, and you're
>>>> xenophobic and homophobic to boot, that you make me seem pretty nice
>>>> and amiable by comparison. You seem like you TRY to be unpleasant,
>>>> whereas I try not to be, albeit oftimes rather unsuccessfully.
>>>> Anyway, thanks.
>>>
>>> Actually I don't think he's a homophobe. Not really. I think he posts
>>> the way he does to get a reaction from people. And yes, you are an
>>> asshole but I'd still like to get together at Hacienda sometime. Or
>>> maybe you and
>>> the wife can come over and we can grill out.
>>>
>>> Michael
>>>
>>>
>>
>>Michael, I don't know whether Sheldon is a homophone or not, nor do I
>>care. What I find reprehensible is the way he demeans, insults, and
>>abuses people beyond all reasonable limits. He has his favorite
>>targets, I being one of them. I don't really care, because I don't read
>>his crap unless he's quoted by someone else, and then I just consider
>>the source. He rarely has anything positive to say unless he's bragging
>>about something he owns or has just acquired. Pretty pathetic all
>>around. Working in the behavioral health field, it's easy recognize a
>>plethora of symtoms.
>
> i understand the Diagnostic and Statistical Manual of Mental Disorders
> is coming out with a special edition devoted entirely to sheldon.
>
> your pal,
> blake
>

It couldn't come out soon enough. :-)

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/16(XVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If words could speak, I wonder what
they'd say?
-------------------------------------------

On Mon 16 Jun 2008 08:35:26a, blake murphy told us...

> On Mon, 16 Jun 2008 01:42:00 GMT, Wayne Boatwright
> > wrote:
>
>>On Sun 15 Jun 2008 05:40:24p, Christine Dabney told us...
>>
>>> On Mon, 16 Jun 2008 00:27:47 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>
>>>>Fresh apricots also make a wonderful fresh ice cream.
>>>
>>> Good to know. I have here in my kitchen, fresh apricots ready to be
>>> made into ice cream via a recipe from David Lebovitz and his book, The
>>> Perfect Scoop.
>>>
>>> Christine
>>
>>I wish I was sitting in our kitchen!
>
> is this a typo or a marriage proposal?
>
> our pal,
> blake
>

Heh! Should have read "your" not "our".

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/16(XVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If words could speak, I wonder what
they'd say?
-------------------------------------------

On Mon 16 Jun 2008 08:38:00a, Michael Kuettner told us...

>
> "Boron Elgar" schrieb :
> <snip>
>> Thanks for your suggestion of OTHER things to do with the apricots and
>> blueberries.
>>
> Hm, do you want a recipe for "Marillenknödel" = apricot dumplings ?
>
> Cheers,
>
> Michael Kuettner
>
>
>

I don't know if Boron does, but I would certainly like it. Please?

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/16(XVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I have seen the truth and it makes no
sense.
-------------------------------------------

On Mon 16 Jun 2008 09:12:08a, Michael "Dog3" told us...

> Wayne Boatwright >
> 6.120: in
> rec.food.cooking
>
>> On Mon 16 Jun 2008 08:24:54a, blake murphy told us...
>>> i understand the Diagnostic and Statistical Manual of Mental Disorders
>>> is coming out with a special edition devoted entirely to sheldon.
>>>
>>> your pal,
>>> blake
>>>
>>
>> It couldn't come out soon enough. :-)
>
> I think the 2 of you should collaborate and write your own Then you
> could be on Oprah, Leno etc.
>
> Michael
>
>
>

That might be fun!

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/16(XVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If you've never said 'excuse me' to a
parking meter or bashed your shins on
a fireplug, you're probably wasting
too much valuable reading time.
-------------------------------------------

"Wayne Boatwright" schrieb :
> On Mon 16 Jun 2008 08:38:00a, Michael Kuettner told us...
>
>>
>> "Boron Elgar" schrieb :
>> <snip>
>>> Thanks for your suggestion of OTHER things to do with the apricots and
>>> blueberries.
>>>
>> Hm, do you want a recipe for "Marillenknödel" = apricot dumplings ?
>>
>> Cheers,
>>
>> Michael Kuettner
>>
>>
>>
>
> I don't know if Boron does, but I would certainly like it. Please?
>
Ask and thou shalt be given ;-)

The dough :
(ca. 10 dumplings)

250 grams curds
170 g flour
60 g butter
1 egg
grated lemon rind
pinch of salt

Stir butter, lemon rind and salt until butter is smooth.
Add the rest of the ingredients and stir until you've got
a smooth dough.
Let it rest in the fridge.
If the dough is too soft, add flour, if it's too hard, add butter.
Always cook a test dumpling.

Now, the dumplings :
(serves 5 - 6)
500 g apricots
the dough from above
80 g butter
100 g bread crumbs
1 sugar cube (or marzipan) per apricot

Pit the apricots and insert a sugar cube or marzipan.
Wrap the dough around the apricot and form a dumpling.
Repeat until no apricot is left.
Cook the dumplings in simmering (slightly salted) water
for ca. 10 minutes.
In the meantime, heat a pan.
Put in the butter, let it melt and slightly brown the bread crumbs in the
butter.
Remove the dumplings from the water, roll them in the butter bread crumbs
and sprinkle with powdered sugar.

Cheers,

Michael Kuettner

On Mon, 16 Jun 2008 15:19:14 GMT, blake murphy
> wrote:

>On Sun, 15 Jun 2008 13:24:01 GMT, "Michael \"Dog3\""
> wrote:
>
>>Boron Elgar >
m: in rec.food.cooking
>>
>>> I have a nice flat of apricots and thought I'd make an apricot,
>>> blackberry, blueberry pie.
>>>
>>> Thing is - although I've made a mighty number of fruit pies, I've
>>> never made one with apricots. Obviously I remove the pit and cut them
>>> in half, but do they require peeling, too? I cannot find any recipes
>>> online that mention peeling.
>>>
>>> I am about to make the pastry from my (and Barb's too, I think) recipe
>>> that was originally in CI.
>>>
>>> Now, what , you may ask, other than the obvious plump and appealing
>>> apricot bargain is prompting me to make this pie? My 12 yr old
>>> freezer died yesterday. I salvaged most everything and ran out and
>>> bought a new freezer, but I want to use up those blueberries.
>>
>>I don't think I have every had, or even seen an apricot pie. Please post
>>the results. My condolences to you for the loss of your freezer. My
>>congratulations on your new one even though the old one wasn't even cold
>>in the grave
>>
>>Michael
>
>i'll add my condolences to michael's. must have been traumatic.
>
>your pal,
>blake

Especially to my wallet.

Boron

On Mon 16 Jun 2008 09:38:12a, Michael Kuettner told us...

>
> "Wayne Boatwright" schrieb :
>> On Mon 16 Jun 2008 08:38:00a, Michael Kuettner told us...
>>
>>>
>>> "Boron Elgar" schrieb :
>>> <snip>
>>>> Thanks for your suggestion of OTHER things to do with the apricots and
>>>> blueberries.
>>>>
>>> Hm, do you want a recipe for "Marillenknödel" = apricot dumplings ?
>>>
>>> Cheers,
>>>
>>> Michael Kuettner
>>>
>>>
>>>
>>
>> I don't know if Boron does, but I would certainly like it. Please?
>>
> Ask and thou shalt be given ;-)
>
> The dough :
> (ca. 10 dumplings)
>
> 250 grams curds
> 170 g flour
> 60 g butter
> 1 egg
> grated lemon rind
> pinch of salt
>
> Stir butter, lemon rind and salt until butter is smooth.
> Add the rest of the ingredients and stir until you've got
> a smooth dough.
> Let it rest in the fridge.
> If the dough is too soft, add flour, if it's too hard, add butter.
> Always cook a test dumpling.
>
> Now, the dumplings :
> (serves 5 - 6)
> 500 g apricots
> the dough from above
> 80 g butter
> 100 g bread crumbs
> 1 sugar cube (or marzipan) per apricot
>
> Pit the apricots and insert a sugar cube or marzipan.
> Wrap the dough around the apricot and form a dumpling.
> Repeat until no apricot is left.
> Cook the dumplings in simmering (slightly salted) water
> for ca. 10 minutes.
> In the meantime, heat a pan.
> Put in the butter, let it melt and slightly brown the bread crumbs in the
> butter.
> Remove the dumplings from the water, roll them in the butter bread crumbs
> and sprinkle with powdered sugar.
>
> Cheers,
>
> Michael Kuettner

Thank you, Michael! This looks delicious, and saved to try. For the
"curds", can I use large curd cottage cheese? I would imagine that one
might also use plums as a filling in this, too.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/16(XVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
High message: 9434567. Message last
read: 9.
-------------------------------------------

On Mon, 16 Jun 2008 15:21:10 GMT, blake murphy
> wrote:

>On Sun, 15 Jun 2008 10:55:20 -0400, Boron Elgar
> wrote:

>>
>>I am quite happy with the new model, a Frigidaire, and it is Energy
>>Star compliant, so I know that it will cost me much less to run on an
>>annual basis than its predecessor.
>>
>>Boron
>
>i'm glad there was a silver lining.
>
>your pal,
>blake

It is a behemoth and I love it. Lotta stuff from the garden will go in
there once the harvest is in full swing - well - except the dwarf bok
choy. That is getting stir-fried and eaten as fast as it grows. I'm
waiting for more seeds from the specialty grower.

Boron

On Mon, 16 Jun 2008 15:23:20 GMT, "l, not -l" > wrote:

>
>On 16-Jun-2008, Boron Elgar > wrote:
>

>>
>> Vice is nice, but liquor is quicker.
>>
>> Boron
>
>So, you're the one who drank "all the lick-ah down in Costa Ric-ah". Taj
>Mahal sings about you in one of my favorit songs. ;-)
>
>"Candy is dandy, but liquor is quicker. You can drink all the liquor down
>in Costa Rica." - Ain't nobody's business.

Funny thing is - I don't drink. Can't stand the taste. My lifetime
consumption of alcoholic beverages wouldn't half fill a beer pitcher.

Still, I know wines well enough to be able to serve dinner guests.

Boron

On Mon, 16 Jun 2008 15:33:20 GMT, blake murphy
> wrote:

>On Mon, 16 Jun 2008 07:25:57 -0400, Boron Elgar
> wrote:

>>
>>I swear, the man goes out of his way to misinform and spread
>>foolishness all over the place. How the hell can one person be such a
>>dumb ****, I'll never know.
>>
>
>dear god, he has metastasized to other groups? how unfortunate. not
>surprised to learn he's pig-ignorant in them as well.
>
>your pal,
>blake
>

What's interesting about Usenet in general, is that just about every
group has its fruitcakes. It just takes awhile to identify the loons
- sort of separate the wheat from the chaff.

Boron

On Mon, 16 Jun 2008 17:38:00 +0200, "Michael Kuettner"
> wrote:

>
>"Boron Elgar" schrieb :
><snip>
>> Thanks for your suggestion of OTHER things to do with the apricots and
>> blueberries.
>>
>Hm, do you want a recipe for "Marillenknödel" = apricot dumplings ?
>
>Cheers,
>
>Michael Kuettner
>


Thank you, Michael. I'm, afraid these apricots will be long gone
before the weekend when I'd have a chance to make them, but I will
surely save the recipe for the next flat I find. They sound
intriguing.

Boron

Michael "Dog3" wrote:
> Wayne Boatwright >
> 6.120: in
> rec.food.cooking
>
>> On Mon 16 Jun 2008 08:24:54a, blake murphy told us...
>>> i understand the Diagnostic and Statistical Manual of Mental Disorders
>>> is coming out with a special edition devoted entirely to sheldon.
>>>
>>> your pal,
>>> blake
>>>
>> It couldn't come out soon enough. :-)
>
> I think the 2 of you should collaborate and write your own Then you
> could be on Oprah, Leno etc.

And just think; then the rest of the newsgroup wouldn't have to hear
about it. :-)

Serene

"Wayne Boatwright" schrieb :
> On Mon 16 Jun 2008 09:38:12a, Michael Kuettner told us...
>
>>
>> "Wayne Boatwright" schrieb :
>>> On Mon 16 Jun 2008 08:38:00a, Michael Kuettner told us...
>>>
>>>>
>>>> "Boron Elgar" schrieb :
>>>> <snip>
>>>>> Thanks for your suggestion of OTHER things to do with the apricots and
>>>>> blueberries.
>>>>>
>>>> Hm, do you want a recipe for "Marillenknödel" = apricot dumplings ?
>>>>
>>>> Cheers,
>>>>
>>>> Michael Kuettner
>>>>
>>>>
>>>>
>>>
>>> I don't know if Boron does, but I would certainly like it. Please?
>>>
>> Ask and thou shalt be given ;-)
>>
>> The dough :
>> (ca. 10 dumplings)
>>
>> 250 grams curds
>> 170 g flour
>> 60 g butter
>> 1 egg
>> grated lemon rind
>> pinch of salt
>>
>> Stir butter, lemon rind and salt until butter is smooth.
>> Add the rest of the ingredients and stir until you've got
>> a smooth dough.
>> Let it rest in the fridge.
>> If the dough is too soft, add flour, if it's too hard, add butter.
>> Always cook a test dumpling.
>>
>> Now, the dumplings :
>> (serves 5 - 6)
>> 500 g apricots
>> the dough from above
>> 80 g butter
>> 100 g bread crumbs
>> 1 sugar cube (or marzipan) per apricot
>>
>> Pit the apricots and insert a sugar cube or marzipan.
>> Wrap the dough around the apricot and form a dumpling.
>> Repeat until no apricot is left.
>> Cook the dumplings in simmering (slightly salted) water
>> for ca. 10 minutes.
>> In the meantime, heat a pan.
>> Put in the butter, let it melt and slightly brown the bread crumbs in the
>> butter.
>> Remove the dumplings from the water, roll them in the butter bread crumbs
>> and sprinkle with powdered sugar.
>>
>> Cheers,
>>
>> Michael Kuettner
>
> Thank you, Michael! This looks delicious, and saved to try. For the
> "curds", can I use large curd cottage cheese? I would imagine that one
> might also use plums as a filling in this, too.
>
That's a tricky question. Since I don't know the product, could you point
me to a website where that product is described ?
Plums wouldn't work. But strawberries or cherries would.

A technical addendum : Form the dough into a roll (cylinder) on a floured
workspace.
Then cut off slices from the roll, flatten on your palm, add fruit, wrap
dough around it, press together the "seals" and form the dumpling.

Cheers,

Michael Kuettner

On Mon, 16 Jun 2008 18:38:12 +0200, "Michael Kuettner"
> wrote:

>
>"Wayne Boatwright" schrieb :
>> On Mon 16 Jun 2008 08:38:00a, Michael Kuettner told us...
>>
>>>
>>> "Boron Elgar" schrieb :
>>> <snip>
>>>> Thanks for your suggestion of OTHER things to do with the apricots and
>>>> blueberries.
>>>>
>>> Hm, do you want a recipe for "Marillenknödel" = apricot dumplings ?
>>>
>>> Cheers,
>>>
>>> Michael Kuettner
>>>
>>>
>>>
>>
>> I don't know if Boron does, but I would certainly like it. Please?
>>
>Ask and thou shalt be given ;-)
>
>The dough :
>(ca. 10 dumplings)
>
>250 grams curds
>170 g flour
>60 g butter
>1 egg
>grated lemon rind
>pinch of salt
>
>Stir butter, lemon rind and salt until butter is smooth.
>Add the rest of the ingredients and stir until you've got
>a smooth dough.
>Let it rest in the fridge.
>If the dough is too soft, add flour, if it's too hard, add butter.
>Always cook a test dumpling.
>
>Now, the dumplings :
>(serves 5 - 6)
>500 g apricots
>the dough from above
>80 g butter
>100 g bread crumbs
>1 sugar cube (or marzipan) per apricot
>
>Pit the apricots and insert a sugar cube or marzipan.
>Wrap the dough around the apricot and form a dumpling.
>Repeat until no apricot is left.
>Cook the dumplings in simmering (slightly salted) water
>for ca. 10 minutes.
>In the meantime, heat a pan.
>Put in the butter, let it melt and slightly brown the bread crumbs in the
>butter.
>Remove the dumplings from the water, roll them in the butter bread crumbs
>and sprinkle with powdered sugar.
>
>Cheers,
>
>Michael Kuettner
>
>
>
These sound terrific.

The curds that are called for...is this similar to what we in the Us
call "cottage cheese" or perhaps, farmer's cheese or pot cheese? If
you are unfamiliar with these terms, can you describe the curds,
please, so I'd know what to get or substitute?

Thanks.

I like the marzipan idea, myself.

Boron

"Margaret Suran" schrieb :
> Michael Kuettner wrote:
>> "Boron Elgar" schrieb :
>> <snip>
>>> Thanks for your suggestion of OTHER things to do with the apricots and
>>> blueberries.
>>>
>> Hm, do you want a recipe for "Marillenknödel" = apricot dumplings ?
>>
>
>
> What kind of dough do you use? Brennteig or Topfenteig? I like the Topfen
> one, in case that is the one you plan to post. Thank you.
>
I've posted the Topfenteig (vorauseilender Gehorsam ;-)).
There's also a third option : Erdapfelteig.

> I use Farmer's Cheese to make the dough, but would love to try a different
> recipe then the one I use. I believe that the cheese is not made the same as
> before (more water added), and that this makes it so difficult to roll out and
> requires more flour.

Is "Farmer's Cheese" the USAn equivalent to "Topfen" ?

Cheers,

Michael Kuettner

"Boron Elgar" schrieb :
> On Mon, 16 Jun 2008 17:38:00 +0200, "Michael Kuettner" wrote:
>
>>
>>"Boron Elgar" schrieb :
>><snip>
>>> Thanks for your suggestion of OTHER things to do with the apricots and
>>> blueberries.
>>>
>>Hm, do you want a recipe for "Marillenknödel" = apricot dumplings ?
>>
>
>
> Thank you, Michael. I'm, afraid these apricots will be long gone
> before the weekend when I'd have a chance to make them, but I will
> surely save the recipe for the next flat I find. They sound
> intriguing.
>
You're welcome !
As I've mentioned to Wayne, you can also use cherries or strawberries
instead of apricots.

Cheers,

Michael Kuettner

On Mon 16 Jun 2008 10:29:26a, Michael Kuettner told us...

>
> "Wayne Boatwright" schrieb :
>> On Mon 16 Jun 2008 09:38:12a, Michael Kuettner told us...
>>
>>>
>>> "Wayne Boatwright" schrieb :
>>>> On Mon 16 Jun 2008 08:38:00a, Michael Kuettner told us...
>>>>
>>>>>
>>>>> "Boron Elgar" schrieb : <snip>
>>>>>> Thanks for your suggestion of OTHER things to do with the apricots
and
>>>>>> blueberries.
>>>>>>
>>>>> Hm, do you want a recipe for "Marillenknödel" = apricot dumplings ?
>>>>>
>>>>> Cheers,
>>>>>
>>>>> Michael Kuettner
>>>>>
>>>>>
>>>>>
>>>>
>>>> I don't know if Boron does, but I would certainly like it. Please?
>>>>
>>> Ask and thou shalt be given ;-)
>>>
>>> The dough :
>>> (ca. 10 dumplings)
>>>
>>> 250 grams curds
>>> 170 g flour
>>> 60 g butter
>>> 1 egg
>>> grated lemon rind
>>> pinch of salt
>>>
>>> Stir butter, lemon rind and salt until butter is smooth.
>>> Add the rest of the ingredients and stir until you've got
>>> a smooth dough.
>>> Let it rest in the fridge.
>>> If the dough is too soft, add flour, if it's too hard, add butter.
>>> Always cook a test dumpling.
>>>
>>> Now, the dumplings :
>>> (serves 5 - 6)
>>> 500 g apricots
>>> the dough from above
>>> 80 g butter
>>> 100 g bread crumbs
>>> 1 sugar cube (or marzipan) per apricot
>>>
>>> Pit the apricots and insert a sugar cube or marzipan.
>>> Wrap the dough around the apricot and form a dumpling.
>>> Repeat until no apricot is left.
>>> Cook the dumplings in simmering (slightly salted) water
>>> for ca. 10 minutes.
>>> In the meantime, heat a pan.
>>> Put in the butter, let it melt and slightly brown the bread crumbs in
the
>>> butter. Remove the dumplings from the water, roll them in the butter
>>> bread crumbs and sprinkle with powdered sugar.
>>>
>>> Cheers,
>>>
>>> Michael Kuettner
>>
>> Thank you, Michael! This looks delicious, and saved to try. For the
>> "curds", can I use large curd cottage cheese? I would imagine that one
>> might also use plums as a filling in this, too.
>>
> That's a tricky question. Since I don't know the product, could you point
> me to a website where that product is described ?
> Plums wouldn't work. But strawberries or cherries would.

Oh, cherries would be very nice.

I hope these give you an idea about cottage cheese.

http://en.wikipedia.org/wiki/Cottage_cheese

http://www.hphood.com/products/prodDetail.aspx?id=378

> A technical addendum : Form the dough into a roll (cylinder) on a floured
> workspace.
> Then cut off slices from the roll, flatten on your palm, add fruit, wrap
> dough around it, press together the "seals" and form the dumpling.

Thanks, again...

> Cheers,
>
> Michael Kuettner
>
>
>
>



--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/16(XVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Are you wearing a toupe or is that a
TRIBBLE on your head?
-------------------------------------------

"Boron Elgar" schrieb :
> On Mon, 16 Jun 2008 18:38:12 +0200, "Michael Kuettner" wrote:
>
>>
>>"Wayne Boatwright" schrieb :
>>> On Mon 16 Jun 2008 08:38:00a, Michael Kuettner told us...
>>>
>>>>
>>>> "Boron Elgar" schrieb :
>>>> <snip>
>>>>> Thanks for your suggestion of OTHER things to do with the apricots and
>>>>> blueberries.
>>>>>
>>>> Hm, do you want a recipe for "Marillenknödel" = apricot dumplings ?
>>>>
>>>> Cheers,
>>>>
>>>> Michael Kuettner
>>>>
>>>>
>>>>
>>>
>>> I don't know if Boron does, but I would certainly like it. Please?
>>>
>>Ask and thou shalt be given ;-)
>>
>>The dough :
>>(ca. 10 dumplings)
>>
>>250 grams curds
>>170 g flour
>>60 g butter
>>1 egg
>>grated lemon rind
>>pinch of salt
>>
>>Stir butter, lemon rind and salt until butter is smooth.
>>Add the rest of the ingredients and stir until you've got
>>a smooth dough.
>>Let it rest in the fridge.
>>If the dough is too soft, add flour, if it's too hard, add butter.
>>Always cook a test dumpling.
>>
>>Now, the dumplings :
>>(serves 5 - 6)
>>500 g apricots
>>the dough from above
>>80 g butter
>>100 g bread crumbs
>>1 sugar cube (or marzipan) per apricot
>>
>>Pit the apricots and insert a sugar cube or marzipan.
>>Wrap the dough around the apricot and form a dumpling.
>>Repeat until no apricot is left.
>>Cook the dumplings in simmering (slightly salted) water
>>for ca. 10 minutes.
>>In the meantime, heat a pan.
>>Put in the butter, let it melt and slightly brown the bread crumbs in the
>>butter.
>>Remove the dumplings from the water, roll them in the butter bread crumbs
>>and sprinkle with powdered sugar.
>>
>>Cheers,
>>
>>Michael Kuettner
>>
>>
>>
> These sound terrific.
>
> The curds that are called for...is this similar to what we in the Us
> call "cottage cheese" or perhaps, farmer's cheese or pot cheese? If
> you are unfamiliar with these terms, can you describe the curds,
> please, so I'd know what to get or substitute?
>
> Thanks.
>
> I like the marzipan idea, myself.
>
As far as I could find out, USAns use ricotta or cream cheese instead
of curds (Quark, Topfen).
I guess Margaret will be able to answer your question.

Cheers,

Michael Kuettner

On Mon 16 Jun 2008 11:01:01a, Michael Kuettner told us...

>
> "Boron Elgar" schrieb :
>> On Mon, 16 Jun 2008 18:38:12 +0200, "Michael Kuettner" wrote:
>>
>>>
>>>"Wayne Boatwright" schrieb :
>>>> On Mon 16 Jun 2008 08:38:00a, Michael Kuettner told us...
>>>>
>>>>>
>>>>> "Boron Elgar" schrieb : <snip>
>>>>>> Thanks for your suggestion of OTHER things to do with the apricots
and
>>>>>> blueberries.
>>>>>>
>>>>> Hm, do you want a recipe for "Marillenknödel" = apricot dumplings ?
>>>>>
>>>>> Cheers,
>>>>>
>>>>> Michael Kuettner
>>>>>
>>>>>
>>>>>
>>>>
>>>> I don't know if Boron does, but I would certainly like it. Please?
>>>>
>>>Ask and thou shalt be given ;-)
>>>
>>>The dough :
>>>(ca. 10 dumplings)
>>>
>>>250 grams curds
>>>170 g flour
>>>60 g butter
>>>1 egg
>>>grated lemon rind
>>>pinch of salt
>>>
>>>Stir butter, lemon rind and salt until butter is smooth.
>>>Add the rest of the ingredients and stir until you've got
>>>a smooth dough.
>>>Let it rest in the fridge.
>>>If the dough is too soft, add flour, if it's too hard, add butter.
>>>Always cook a test dumpling.
>>>
>>>Now, the dumplings :
>>>(serves 5 - 6)
>>>500 g apricots
>>>the dough from above
>>>80 g butter
>>>100 g bread crumbs
>>>1 sugar cube (or marzipan) per apricot
>>>
>>>Pit the apricots and insert a sugar cube or marzipan.
>>>Wrap the dough around the apricot and form a dumpling.
>>>Repeat until no apricot is left.
>>>Cook the dumplings in simmering (slightly salted) water
>>>for ca. 10 minutes.
>>>In the meantime, heat a pan.
>>>Put in the butter, let it melt and slightly brown the bread crumbs in
the
>>>butter. Remove the dumplings from the water, roll them in the butter
bread
>>>crumbs and sprinkle with powdered sugar.
>>>
>>>Cheers,
>>>
>>>Michael Kuettner
>>>
>>>
>>>
>> These sound terrific.
>>
>> The curds that are called for...is this similar to what we in the Us
>> call "cottage cheese" or perhaps, farmer's cheese or pot cheese? If
>> you are unfamiliar with these terms, can you describe the curds, please,
>> so I'd know what to get or substitute?
>>
>> Thanks.
>>
>> I like the marzipan idea, myself.
>>
> As far as I could find out, USAns use ricotta or cream cheese instead
> of curds (Quark, Topfen).
> I guess Margaret will be able to answer your question.
>
> Cheers,
>
> Michael Kuettner
>
>
>

Thanks, Michael!

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/16(XVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If you would know a man, observe how
he treats a cat.
-------------------------------------------

"Wayne Boatwright" schrieb :
> On Mon 16 Jun 2008 10:29:26a, Michael Kuettner told us...
>
>>
>> "Wayne Boatwright" schrieb :
>>> On Mon 16 Jun 2008 09:38:12a, Michael Kuettner told us...

<snip>

>> That's a tricky question. Since I don't know the product, could you point
>> me to a website where that product is described ?
>> Plums wouldn't work. But strawberries or cherries would.
>
> Oh, cherries would be very nice.
>
> I hope these give you an idea about cottage cheese.
>
> http://en.wikipedia.org/wiki/Cottage_cheese
>
> http://www.hphood.com/products/prodDetail.aspx?id=378
>
<snip>

From what I've seen at the wiki-link, you'll need to add a little
cream to the cottage cheese. Then it should work.

Cheers,

Michael Kuettner

to th

"Michael Kuettner" > ha scritto nel messaggio
...
>
> "Margaret Suran" schrieb :
I like the Topfen
>> one, in case that is the one you plan to post. Thank you.

>> I use Farmer's Cheese to make the dough, but would love to try a
>> different >> recipe then the one I use. I believe that the cheese is not
>> made the same as >> before (more water added), and that this makes it so
>> difficult to roll out and >> requires more flour.
>
> Is "Farmer's Cheese" the USAn equivalent to "Topfen" ?
>
> Cheers,
>
> Michael Kuettner

I do not know Topfen, but I have some German friends to ask if you think
they'd know. I did always find farmer cheese to be good for making pastry,
though. If it is too watery, I would suspend it in a cheesecloth bag over
the sink for a few hours.

What I have been doing here, where none of the above are available, but 463
other cheeses are, is to use fresh, soft goat cheese. It's a bit richer,
but it is better than the other fresh cheeses which sometimes bleed water.

On Mon, 16 Jun 2008 20:01:01 +0200, "Michael Kuettner"
> wrote:

>
>"Boron Elgar" schrieb :
>> On Mon, 16 Jun 2008 18:38:12 +0200, "Michael Kuettner" wrote:

>> These sound terrific.
>>
>> The curds that are called for...is this similar to what we in the Us
>> call "cottage cheese" or perhaps, farmer's cheese or pot cheese? If
>> you are unfamiliar with these terms, can you describe the curds,
>> please, so I'd know what to get or substitute?
>>
>> Thanks.
>>
>> I like the marzipan idea, myself.
>>
>As far as I could find out, USAns use ricotta or cream cheese instead
>of curds (Quark, Topfen).
>I guess Margaret will be able to answer your question.
>
>Cheers,
>
>Michael Kuettner
>
Thank you, Michael.

I actually have a source for Quark, a small German deli we visit once
in awhile. I'd have to go there to get eh marzipan I prefer, anyway.

Boron

"Giusi" schrieb :
> "Michael Kuettner" ha scritto :
>>
>> "Margaret Suran" schrieb :
> I like the Topfen
>>> one, in case that is the one you plan to post. Thank you.
>
>>> I use Farmer's Cheese to make the dough, but would love to try a different
>>> >> recipe then the one I use. I believe that the cheese is not made the
>>> same as >> before (more water added), and that this makes it so difficult to
>>> roll out and >> requires more flour.
>>
>> Is "Farmer's Cheese" the USAn equivalent to "Topfen" ?
>>
>
> I do not know Topfen, but I have some German friends to ask if you think
> they'd know.

Scusi. Topfen is Quark in Germany.

> I did always find farmer cheese to be good for making pastry, though. If it
> is too watery, I would suspend it in a cheesecloth bag over the sink for a few
> hours.
>
> What I have been doing here, where none of the above are available, but 463
> other cheeses are, is to use fresh, soft goat cheese. It's a bit richer, but
> it is better than the other fresh cheeses which sometimes bleed water.
If they bleed water, put them in a cheesecloth, squeeze out the water and mix
in some cream. Stir until smooth (I have the same problem in Veneto).

Cheers,

Michael Kuettner

"Margaret Suran" schrieb :
> Michael Kuettner wrote:
>> "Margaret Suran" schrieb :
>>> Michael Kuettner wrote:
>>>> "Boron Elgar" schrieb :
>>>> <snip>
>>>>> Thanks for your suggestion of OTHER things to do with the apricots and
>>>>> blueberries.
>>>>>
>>>> Hm, do you want a recipe for "Marillenknödel" = apricot dumplings ?
>>>>
>>>
>>> What kind of dough do you use? Brennteig or Topfenteig? I like the Topfen
>>> one, in case that is the one you plan to post. Thank you.
>>>
>> I've posted the Topfenteig (vorauseilender Gehorsam ;-)).
>> There's also a third option : Erdaepfelteig.
>>
>>> I use Farmer's Cheese to make the dough, but would love to try a different
>>> recipe then the one I use. I believe that the cheese is not made the same
>>> as before (more water added), and that this makes it so difficult to roll
>>> out and requires more flour.
>>
>> Is "Farmer's Cheese" the USA equivalent to "Topfen" ?
>>
>>
> Vorauseilender Gehorsam, or simply Gallant. Thank you.
>
> Erdaepfelteig is something I never tried. I would love to have a good recipe
> for it. Thank you.
>
Here we go .

Potato dough
(ca. 10 dumplings)

400 g potatos
20 g butter
100 g flour
25 g semolina
1 egg yolk
pinch of salt

Cook the potatos in slightly salted water.
Peel them and press them through a sieve.
Let them cool to room temperature. Mix in the rest
of the ingredients.
Let the dough rest for a short time.
Now make the dumplings.

> There is a cheese called Potcheese, pot melaning Topf. ) That would be the
> nearest to Austrian or homemade Topfen. Farmer's cheese is similar and can be
> had without added salt. Lately, when I open the tinfoil in which it is
> packed, a lot of moisture is visible, where formerly the cheese was quite dry
> and crumbly.
>
Drain of the water and stir in some cream.

> In another post, you say that your Topfenteig cannot be used to make
> Zwetschkenknoedeln. Why? I always used the same dough for both Marillen and
> Zwetschken.

Because the Zwetschgen (plums) overwhelm the Topfenteig; they're
to "robust" for it.
They reach a better harmony with the potato dough above.

Cheers,

Michael Kuettner

"Margaret Suran" > ha scritto nel messaggio
...
> Giusi wrote:
>> What I have been doing here, where none of the above are available, but
>> 463 other cheeses are, is to use fresh, soft goat cheese. It's a bit
>> richer, but it is better than the other fresh cheeses which sometimes
>> bleed water.
> I do not like Goat Cheese. Its strong aroma and taste would overpower the
> delicate flavor of the apricots. At least in my opinion, but I am rarely
> right. (

Surely not! But the very freshest doesn't have a strong flavor. You should
get one of the local vendors to give you a little lick.

On Mon 16 Jun 2008 02:20:01p, Margaret Suran told us...

> Giusi wrote:
>> "Margaret Suran" > ha scritto nel
>> messaggio ...
>>> Giusi wrote:
>>>> What I have been doing here, where none of the above are available,
>>>> but 463 other cheeses are, is to use fresh, soft goat cheese. It's a
>>>> bit richer, but it is better than the other fresh cheeses which
>>>> sometimes bleed water.
>>> I do not like Goat Cheese. Its strong aroma and taste would overpower
>>> the delicate flavor of the apricots. At least in my opinion, but I am
>>> rarely right. (
>>
>> Surely not! But the very freshest doesn't have a strong flavor. You
>> should get one of the local vendors to give you a little lick.
>>
>>
> Good idea, Giusi, but that handsome guy who works at the cheese counter
> is not about to lick...
>
>

Oh, I don't know, Margaret. You can be pretty persuasive. ;-)

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/16(XVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I tried to play my shoehorn but all I
got was footnotes. - S. Wright
-------------------------------------------

"Giusi" > wrote in news:6bnvs4F3cp8brU1
@mid.individual.net:

> You should
> get one of the local vendors to give you a little lick.
>
>

Hey they ain't allowed to lick the customers...we have health laws about
stuff like that! You have to be at least dating before people can lick you.

--

The house of the burning beet-Alan

"Margaret Suran" > ha scritto nel messaggio
...
> Giusi wrote:
>> "Margaret Suran" > ha scritto nel
>> messaggio ...
>>> Giusi wrote:
>>>> What I have been doing here, where none of the above are available, but
>>>> 463 other cheeses are, is to use fresh, soft goat cheese. It's a bit
>>>> richer, but it is better than the other fresh cheeses which sometimes
>>>> bleed water.
>>> I do not like Goat Cheese. Its strong aroma and taste would overpower
>>> the

>> Surely not! But the very freshest doesn't have a strong flavor. You
>> should get one of the local vendors to give you a little lick.
> Good idea, Giusi, but that handsome guy who works at the cheese counter is
> not about to lick...

Don't ask, you don't get!
>

On Mon, 16 Jun 2008 17:20:01 -0400, Margaret Suran
> wrote:

>Giusi wrote:
>> "Margaret Suran" > ha scritto nel messaggio
>> ...
>>> Giusi wrote:
>>>> What I have been doing here, where none of the above are available, but
>>>> 463 other cheeses are, is to use fresh, soft goat cheese. It's a bit
>>>> richer, but it is better than the other fresh cheeses which sometimes
>>>> bleed water.
>>> I do not like Goat Cheese. Its strong aroma and taste would overpower the
>>> delicate flavor of the apricots. At least in my opinion, but I am rarely
>>> right. (
>>
>> Surely not! But the very freshest doesn't have a strong flavor. You should
>> get one of the local vendors to give you a little lick.
>>
>>
>Good idea, Giusi, but that handsome guy who works at the cheese counter
>is not about to lick...

you never know unless you ask.

your pal,
blake

On Mon, 16 Jun 2008 22:46:06 GMT, hahabogus > wrote:

>"Giusi" > wrote in news:6bnvs4F3cp8brU1
:
>
>> You should
>> get one of the local vendors to give you a little lick.
>>
>>
>
>Hey they ain't allowed to lick the customers...we have health laws about
>stuff like that! You have to be at least dating before people can lick you.

thank god the definition of 'dating' is pretty flexible...

your pal,
blake