Subject: Blini
From: Unicorn (unicorn@indenial.com)
Date: Mon Dec 02 2002 - 21:55:53 EST
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FOOD FUNNY
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Thanks to reader Mary Hinton for this classic food funny:
David received a parrot for his birthday. The parrot was fully grown
with a bad attitude and worse vocabulary. Every other word was an
expletive. Those that weren't expletives were, to say the least,
rude. David tried hard to change the bird's attitude and was
constantly saying polite words, playing soft music, anything he could
think of to try and set a good example. Nothing worked. He yelled at
the bird and the bird yelled back. He shook the bird and the bird
just got more angry and more rude. Finally, in a moment of
desperation, David put the parrot in the freezer. For a few moments
he heard the bird squawk and kick and scream - then suddenly, there
was quiet. Not a sound for half a minute. David was frightened that
he might have hurt the bird and quickly opened the freezer door. The
parrot calmly stepped out onto David's extended arm and said, "I
believe I may have offended you with my rude language and actions. I
will endeavor at once to correct my behavior. I really am truly sorry
and beg your forgiveness." David was astonished at the bird's change
in attitude and was about to ask what had made such a dramatic change
when the parrot continued, "May I ask what the chicken did?"
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TODAY'S RECIPE
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These classic Russian pancakes are traditionally made with buckwheat
flour, but even if you can't locate that, the yeast in the batter
makes them very different from the typical pancake. I'll leave the
toppings up to you; serve them American-style with butter and syrup or
jam, or do as the Russians do and add a dollop of sour cream and some
smoked salmon or a touch of caviar.
Blini
1 envelope (1 Tbs, 15 ml) active dry yeast
2 1/4 cups (310 ml) warm milk
1 Tbs(15 ml) melted butter
2 eggs, separated
1 cup (250 ml) all-purpose flour
1/2 cup (125 ml) buckwheat flour* (or substitute 1/2 cup
(125 ml) additional all-purpose flour)
1 tsp (5 ml) sugar
1/2 tsp (2 ml) salt
* Available in baking supply and health food stores.
Dissolve the yeast in about 1/4 cup (60 ml) warm milk in a large
mixing bowl and allow to proof for 10 minutes. Stir in the remaining
milk, butter, and egg yolks. Sift the flour, sugar, and salt together
and stir into the yeast mixture until smooth. Beat the egg whites
until stiff and fold into the batter. Cover the bowl with a dish
towel and allow to sit at room temperature for 20 to 30 minutes. Fry
in batches in a lightly greased skillet or griddle, forming pancakes
about 3 inches (7 cm) in diameter, until golden brown on both sides.
Serve immediately. Serves 6 to 8.
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