I have two Dumon bars (you could look it up) and well, almost
two Bianca supermarket bars (needed a snack one day). Maybe
more to come.
Implied chocolate? Sounds promising.
Perhaps. We'll see what France has to offer.
Sounds like something might turn up. I just finished reading your write
up of the trip to Belgium--sounds like you had some good times and some
I might have mislaid the Belgian stuff, more later.
Next is a trip to Aldi to see if there's anything
interesting. Problem is that French Aldi has most
of the same things as TJ's.
very forgettable ones. But, that could probably be said about most any adventure. (G)
One actually counts on a good percentage of
forgettable ones.
Sometimes most workable and craziest are combined into one. (G)
Seldom if ever, in the history of this world. One thing
I've observed is genius is a little crazy sometimes,
but crazy is basically never genius. Many people don't
seem to be able to tell the difference.
Probably not a lot of difference between crazy and genius sometimes,
other times, a wide gap.
Sometimes it's a time gap. Others it's an everything gap.
We must be related, though the critters love me.
Probably something else in your body chemistry makes you more
attractive > to them.
Presumably blood type isn't dispositive.
Couldn't prove it by me.
We're direct counterexamples to each other in this
regard. It's a good thing, though, in general, as we
have one of the commoner blood types.
Being a fairly urbanized person, I've had little
issue with coping with either of them. The Berliners
seem to be that same kind of gruff but reasonable as
the Parisians and the New Yorkers.
But Berlin has so nany more green areas scattered thruout the city! We
found them enjoyable, plus the district we lived in, felt more like a neighborhood than part of a big city.
Than Paris, likely, but New York has that big old
Olmsted park in the middle that improves the numbers.
---------- Recipe via Meal-Master (tm) v8.00
Title: Filled Berlin Doughnuts (bismarks)
Categories: Breads, Desserts
Yield: 12 servings
1 pk Active Dry Yeast; OR 2 ts Rum Extract
1 tb Active Dry Yeast; Bulk 1 c Milk; Scalded
1/4 c Warm Water; (110-115 Deg F) Unbleached Flour; *
1/2 c Sugar 2 Eggs; Lg, Well Beaten
1 ts Salt Fat For Deep Frying; **
1/3 c Butter Or Regular Margarine Jam Or Jelly
1 tb Orange Juice
* Use up to 4 cups of Unbleached Flour in this recipe. ** Heat the fat
to 375 degrees F. for frying the doughnuts. Soften the yeast in the warm
water and let stand for 5 minutes or until it "blooms" or proofs. Put a
half cup of sugar, the salt, butter, orange juice and rum extract in a
large bowl. Pour the scalded milk over the ingredients in the bowl. Stir
until the butter is melted. Cool to lukewarm. When cool, blend in 1 cup
of
the unbleached flour and beat until smooth. Stir in the yeast and add
about
half of the remaining flour, beating until smooth. Beat in the eggs. Then
beat in enough of the remaining flour to make a SOFT (should be slightly
sticky and light in weight). Turn the dough out onto a lightly floured
board and let rest for 5 to 10 minutes. Knead until smooth and elastic
(about 8 to 10 minutes). Form into a ball and put into a greased bowl,
turning to grease the top of the ball of dough. Cover and let rise in a
warm draft free place until doubled in bulk. Punch the dough down,
kneading
lightly to remove all of the air pockets, and turn the dough out onto a
lightly floured surface. Roll to 1/2-inch thickness. Cut the dough into
rounds using a 3-inch biscuit or cookie cutter. Cover with waxed paper
and
let rise on the rolling surface away from drafts and direct heat, until
double in bulk, (30 to 45 minutes). About 20 minutes before frying, heat
the fat. Fry the doughnuts in the heated fat. Put only as many doughnuts
at one time as will float uncrowded in a single layer deep in the fat.
Fry
2 to 3 minutes or until lightly browned; turn the doughnuts with a fork
or
tongs, being careful not to pierce the doughnut, when they rise to the
surface. Do this several times during the cooking. Lift from the fat,
draining for a few seconds over the fat before removing to absorbent
paper
toweling. Cool. Cut a slit through the center in the side of each
doughnut.
Force about 1/2 ts of jam or jelly into the center and press lightly to
close the slit. (A pastry bag and tube may be used to force the jelly or
jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing
granulated or powdered sugar. (Your choice.) Shake lightly to remove
the
excess sugar. Source unknown
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