Unicorn (Unicorn@Indenial.com)
Sun, 18 Jul 1999 07:22:14 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Sharon Oglesby knows I love true food funnies, so she sent me
this:
Dear Chef,
Yesterday my husband and I were doing some weekly marketing and
happened to be at the meat and fresh fish counter behind a lady and
her small son. She had purchased some very nice cuts of beef and
pork, and then asked about the cost of the pre-cooked and shelled
shrimp. Then she asked the butcher how long she should cook the
shrimp after she had breaded it. He told her that he would not advise
her to deep fat fry shrimp that were already cooked, for they might
become tough. She looked at him with a strange look and said "Then
what are my other options?" He suggested that she buy the fresh
shrimp that were yet uncooked and unshelled. She looked at the poor
man as if he were crazy and said "I don't think my husband would like
to eat the shells!" With that she pushed her cart away, heading
toward the produce section. The butcher looked at us, and we all
burst into laughter!
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Our final Turn of the Century recipe is an old fashioned candy, from
back when most sweets were made at home. This one is so natural that
we might even make a case for it being healthy. The recipe suggests
that "these confections may be used at dinner in place of bonbons or
ginger chips."
Parisian Sweets
(Adapted from The Original Fannie Farmer 1896 Cook Book,
Tormont Publications, 1996)
http://www.amazon.com/exec/obidos/ASIN/0517186780/worldwiderecipes
1 lb (450 g) pitted dates
1 lb (450 g) dried figs, stems removed
1 lb (450 g) walnut meat, or any combination of nut meats
Confectioner's (powdered) sugar
Combine the fruits and nuts and force through a meat grinder. Knead
the mixture on a surface dredged with confectioner's sugar until well
blended. Roll to a thickness of 1/4 inch (5 mm), using confectioner's
sugar on the rolling pin as you would flour to prevent sticking.
Using a small cookie cutter dipped in sugar, cut into small pieces and
dredge each in confectioner's sugar, shaking to remove the excess.
Pack in a tin box with wax paper between layers.
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