Discontinued Item tags on them, with 5% discount, the next week, and
still this week) seem to indicate that perhaps it's just a way to clear the shelves of old stock to make room for new packaging.... If the
answer doesn't just happen, I might just ask... :)
New smaller size, bigger price!
Probably... :) (or maybe :( )
Look at half gallon ice creams, pound coffee cans,
and so on. And don't get me going on Keurig, whose
product tastes no better but which has managed to
get people to spend 4 or more times the price for
the same coffee.
Galaktoboureko (milk custard pie)
Not quite what I was picturing... but it looks pretty good... :)
I rather like it, crave it once in a long while,
maybe when my Mediterranean blood starts acting up,
So did you suggest that you might make some at the picnic this
year....?
It was a possibility, using Cream of Wheat. Might
also substitute frozen puff pastry for the phyllo.
SOunds interesting to me... :)
Someone will have to remind me and preferably buy the
ingredients, which will be sugar, honey, butter, nuts,
frozen pastry, eggs, rich milk, vanilla, cinnamon, and CoW.
How lovely is that. Put in the order ahead of time,
because it was serendipitous that Fu had dark meat
in the store when it was requested.
Perhaps not quite just a serendipity... he says he buys them in 40 pound bags, for his own consumption.... and doesn't mind sharing it with us,
Okay ... 40 lb bags, where can I get one. Where
could I store one?
since we prefer the dark meat (a proper Asian preference according to
him)... ;) He normally makes things with white meat chicken as it is
what apparently is expected by most folk.... ;)
And preferred by some, apparently.
... Paranoia: the feeling that a tagline is about you.
Paranoid schizophrenia: wondering why you've been assigned
number 13x13 and not figuring out that that's 169, not 269.
Ok, what's the significance of 269....?
All I can get from inspection is that it's a prime.
... For real sponge cake, borrow all ingredients.
We can make sponge galaktoboureko, then
---------- Recipe via Meal-Master (tm) v8.01
Title: Galaktoboureko
Categories: Ethnic, Desserts
Yield: 20 servings
6 c Milk 1 tb Butter
1 c Fine semolina 12 Commercial filo sheets
3 1/2 tb Cornstarch 3/4 c Butter; melted & hot
3 c Granulated sugar 1 c -Water
1/4 ts -Salt 1 Lemon or orange (peel
only)
6 Eggs 2 tb Fine brandy or cognac (opt.)
1 ts Vanilla extract; opt
In a heavy-bottomed, 3-quart saucepan, bring the milk gradually to a
boil;
do not allow it to scorch. Meanwhile, sift the semolina, cornstarch, 1
cup
of the sugar, and salt together and gradually add to the boiling milk,
stirring constantly with a wooden spoon. Cook slowly over medium heat
until the mixture thickens and comes to a full boil, then remove from the
heat. Beat the eggs on high speed of an electric mixer. Gradually add 1/2
cup sugar and continue beating until very thick and fluffy, about 10
minutes, then add the vanilla. Stirring constantly, add eggs to the hot
pudding. Partially cover the pan and allow to cool. Butter a 9 x 12 x
3-inch baking pan and cover the bottom with 7 sheets of the filo,
brushing
butter generously between each and making sure that a few sheets come up
the pan sides. Pour the custard into the pan over the filo. Cover with
the
5 remaining sheets, brushing butter between each and on the surface. With
the tip of a very sharp knife, score the top filo sheets into square or
diamond shapes, being careful not to score as deeply as the custard. Bake
on the center rack of a moderate (350 F) oven for 40 to 45 minutes, until
crisp and golden chestnut in color and the custard is firm. Meanwhile,
boil
the remaining 1-1/2 cups sugar with the water and lemon or orange peel
for
5 minutes. Add the brandy or Cognac, if desired, and set aside. Remove
the
galaktoboureko from the oven and set on a cake rack. Spoon the hot syrup
over the entire galaktoboureko, particularly the edges. Cool thoroughly
before cutting and serving. Store in the refrigerator. From: "The Food
of
Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Source:
Karen Mintzias I-Cooking
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