MESSAGE
| DATE | 2016-12-20 |
| FROM | Rick Moen
|
| SUBJECT | Re: [Hangout-NYLXS] I'm sure it's a coincidence, part n+1
|
Quoting Ruben Safir (ruben-at-mrbrklyn.com):
> On Sun, Dec 18, 2016 at 09:16:10PM -0800, Rick Moen wrote:
> > Quoting Ruben Safir (ruben-at-mrbrklyn.com):
> >
> > > That is one of the errors you continually make, the problem with
> > > consonsant meaning. 87% of language is non-verbal, last I read.
> >
> > I regret to have to break this to you, but 100% of language on mailing
> > lists is verbal, as interpretive dance doesn't transmit well.
>
>
> no that is not right. Written language is also cognative
It's possible that you actually mean something in these posts, but I
really cannot parse it from expressions like 'consonsant meaning' and
'cognative' (even if that is intended to be 'cognitive'). Sorry, man.
And, seriously, given that I just very mildly mocked the notion of
discussion on mailing lists being anything _but_ verbal, this being
one of the quintessential verbal media, and you're still denying that
assertion on grounds I don't understand, I'd be best advised to give up
at this point.
Hey, here's something I made this evening for a bunch of Norwegians
(albeit it's a dish from a mostly Swedish holiday, Luciadagen).
Tomorrow: latkes for the home crowd, with fresh homemade applesauce.
Recipe
Lussekatter / Lucia Bun
1 packet of dry yeast (note: sweet dough yeast is best to use)
150 grams butter (equals 5 1/4 oz, about 10 1/2 Tbsp, or 1/3 cup)
500 ml of milk (equals a bit over 2 cups)
1 gram of saffron (or half a teaspoon of turmeric)
150 grams of sugar (equals 5 1/4 oz, about 3/4 cup)
1/2 teaspoon of salt
2 teaspoons of cardamum
~1.3 litres of plain flour (measure in a water jug) (equals 5 1/2 cups)
For decoration:
1 beaten egg for glazing
Raisins
Method
Melt butter in a pot. Cool a little. and then add the milk.
To break up the saffron (or turmeric), put it into a bowl or mortar,
and, with a little of the sugar, crush together.
Mix the flour, yeast, sugar, salt, cardamum and saffron (or turmeric) in
a bowl. Create a well, and pour in the milk mix. Mix until the dough
forms. It is easier with dough beaters. Add in a little extra milk or
flour, if needed.
Cover the bowl in plastic wrap, and let it raise until double the size
-- a warm room helps. Sprinkle some flour on the kneading area,
and knead the dough well. Roll into a loose log, to cut dough into bun
sizes. Roll them out into long finger-thick sausages. Shape them into
the famous Lussekatter double spiral -- julegris -- or other designs.
Place the buns onto a baking sheet, and cover in plastic. Allow them to
raise for 15 minutes. Glaze well with beaten egg, and decorate with
raisins (usually one raisin in each eye of a swirl).
Bake at 225°C (equals a bit under 450°F) for 5-8 minutes (depending on
size). Let them cool on a rack. Eat fresh with coffee or hot
chocolate.
Source: http://mylittlenorway.com/2008/12/saint-lucia-day/
Suggestions for bun designs at
http://mylittlenorway.com/2012/12/st-lucia-bun-design/
> You can't see someone dancing, but you can certaining picture it in your
> mind and writers have a voice,
>
> _______________________________________________
> hangout mailing list
> hangout-at-nylxs.com
> http://www.nylxs.com/
_______________________________________________
hangout mailing list
hangout-at-nylxs.com
http://www.nylxs.com/
|
|
