Me: Having a bite of strudel.
SH: But that's not polite. You're not supposed to just bite out of the strudel. You're supposed to cut a piece from it.
Me: Who made you the Strudel Rule Maker? This is how normal people eat strudel.
My grandmother, making strudel.
SH: Besides, that's supposed to be my strudel. You brought it back from the funeral for me.
Me: That was in July. You have opened the freezer every night and looked past it at the custard and the cookies and the chocolate chocolate-chip zucchini bread for over three months. The strudel statute of limitations is up, bud. The strudel is mine.
SH: I've been saving it for a custard emergency.
7 comments:
I agree - the strudel statute of limitations is up. Sorry, SH!
I am fascinated by the pic of your grandmother making strudel. I've been trying to get up the courage and wherewithal to try it myself (that and croissants), but haven't managed quite yet. I WANT to, though, because apples are so darn cheap this time of year and apple pie is just so last fall.
Jan, strudel is fun. And it's not that hard as long as you are not that picky about holes in the dough. Here are the secrets I learned from my grandmother and from two years of experimenting in Chile when I was a Peace Corps volunteer:
1. You have to let the dough rest for several hours before you start pulling. You know -- glutens, etc, etc. Joy of C says 20 minutes but they are WRONG.
2. Something about the vinegar in the dough. Do that. I use the Joy of Cooking recipe and I think they call for 1 tsp of vinegar.
3. You do have to use bread crumbs or corn flakes or something. Otherwise all the apple juice goes out and burns onto the pan.
4. You don't need as much sugar as they say. You do, however, need the butter. You can go without, but it's so much better with.
5. I don't care if your husband doesn't like nuts, the nuts enhance it. Raisins, on the other hand, do not.
6. When it's done, you eat it with slices of cheddar.
PS Croissants are not hard, they are just a pain in the neck.
Ahhhh - I haven't really looked at the Joy of Cooking recipe, but Rose Levy Berenbaum's recipe in the Pie and Pastry Bible says yes, don't worry too much about holes in the dough when you're stretching it out. And she says it's really the easiest pastry to make, especially when compared to ones like puff pastry or croissants.
But okay; now you've convinced me to try it. I'll let you know how it comes out.
You took his strudel!!
I'm sorry, I can't condone this. I don't believe the statute of limitations is ever up on strudel or chocolate.
SH, the statute of limitations was up a month ago.
My friend Pat likes to compare our freezer styles. For him, it's one deep dark hole. For me, it's all about freezer management. Things can only stay in the freezer so long until they loose their flavor. I say three months and out.
Sorry... "lose" not loose.
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