so Bill thankfully won't have them handy.
I heard that they taste pretty good, depending
of course on their diet..
The yellow color puts me off. Crab are pretty omnivorous.
If it's just the color that puts you off,
let me point out that their basic appearance
isn't so beautifu;.
Plenty for just about anything I'd do, even bead work. Those 1mm
seed beads can be a bit of pain.
The newer 10- or 20-watt bulbs do well, and five or
ten of them, Bob's your uncle.
I have an LED rig in the kitchen that's bright enough for anything.
In fact my music stand lamp has 10 LEDs and is
bright enough for anyone - except me.
The massively energy-effiient appliances have mixed
benefits, though, viz. megabass auto sound systems.
Tou could be like Mr. Whitekeys and say We cheat
the other guy and pass the savings on to you!
They employ the law firm Dewey Cheatham and Howe.
Not sure - I met the guy once only.
Whereas the latter turn up with great regularity.
I don't recall having met a Dewey or a Cheatham but did
know a Howe or two.
What's the morel of this story?
I chanterelle; there isn't one.
That's crimini-al.
I thought you toad(stool) me political commentary wasn't all that
welcome in here? Or is this more crimini and pun-ishment?
I see you're on a girolle.
Somebody probably did. Matzoh for the celiac crowd.
I thought that's what we were talking about
originally.
More like matzoh for the fad diet crowd.
When nonceliacs follow a celiac diet, it
becomes a fad diet.
When celiacs do it, it's survival food.
Sii
categories: dessert, Swiss, eftover
yield: 1 batch
h - sii
1 loaf stale Valais rye bread
1 bottle red wine or to cover
2/3 c raisins
2/3 c red wine or to cover
1 c cassis syrup
h - optional flavorings to taste
nutmeg
pepper
cinammon
1 pn clove
dark honey
h - to serve, per serving
1 Tb unsalted butter
whipped cream
Swiss Rock-Hard Stale Bread Cream
Valaisian rye bread is one of the most typical
and beloved food specialties of the Swiss canton
of Valais, home of Zermatt and the Matterhorn.
It is made from Alpine rye and wild yeasts and
is a compact, slightly sour bread. Nowadays it
is very much sought after by gourmets and usually
eaten in very thin slices. But back in the day,
Valaisian farmers like my grandma made this rye
bread because rye was pretty much the only grain
that would grow on the poor soil on Alpine fields.
My grandma would harvest hers with a sickle,
bring the grain to the village baker and have him
bake her one month worth of bread. The bread was
nice and relatively soft for the first week or so,
but after that you had to chop it with an axe - no
kidding. Although I had never eaten sii [see-ee]
anywhere, not even at my grandma, it is very
much a recipe to help make something good out of
those beyond-staleness-dry breads. Much like
Italian Zuppa, here we soak the bread in wine to
soften it, then flavor it with winter-resistant
ingredients until we get a hearty dessert to
comfort us through the cold winter. It is a
traditional Valaisian recipe I've been wanting
to make for more than 10 years.
Valaisian rye bread is made from 100% rye flour and
contains no gluten. That certainly sounds nice if you
are coeliac, but it also means that the bread won't
rise and the dough is crumbly and breaks like a cake.
Such is the fate of bread made from no-gluten grains.
But the natural wild yeast used to somewhat leaven the
bread give it a tartness not unlike regular sourdough.
It is a very successful food specialty of Valais and I
think it is promised to a great future, given its
healthy slow-food appeal.
Cut the bread in walnut sized pieces and cover with a
strong red wine in a dish. Cover and let rest overnight.
The next day even the hardest bread will be soft.
Do the same with a handful of raisins in another dish.
Crush the soaked bread to a pulp. Pour in blackcurrant
syrup. Add the drained raisins.
If you want to make the traditional sii, proceed to
the next step. If you want to make gourmet sii, season
as you would a gingerbread with ground nutmeg, pepper,
cinammon, a hint of clove and dark honey. This dish is
halfway between glÿhwein and gingerbread and can use
the same spices.
Warm 1 Tb unsalted butter in a saucepan, and add a
ladleful of sii, Let it bubble and reduce over high
heat. When the sii starts to thicken like a custard,
remove it with a large spoon and serve on an
individual plate.
Add some Chantilly cream and serve. The alcohol will
have evaporated, but this makes for a hearty winter
dessert or could be served with tea. A solid hot wine
or liquid gingerbread. The Italians from Aosta have a
similar recipe, and you can probably do it with your
local stale whole grain breads. Have a try, it is a
great reminder of how much we have progressed and how
people two generations ago had to find ingenious ways
of recycling their stale breads in an attractive way!
fxcuisine.com
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