Our BetterMost Community > The Holiday Forum
What Are You Doing for New Year's Eve?
Penthesilea:
--- Quote from: Aloysius J. Gleek on January 02, 2011, 02:48:25 pm ---Photos, please!!
:laugh:
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Thankfully I don't have them in digitized form. ;D
Aloysius J. Gleek:
--- Quote from: Penthesilea on January 02, 2011, 02:54:08 pm ---Thankfully I don't have them in digitized form. ;D
--- End quote ---
:laugh: :laugh: :laugh:
By the way, Chrissie--see what you've started? At this very moment I am listening to a Schiller playlist!
[youtube=425,350]http://www.youtube.com/watch?v=oIfKlvBBZ40&list=PL63480A6C0DB3A0E7&index=8&playnext=8[/youtube] [youtube=425,350]http://www.youtube.com/watch?v=9_ORHdNeaQk&list=PL63480A6C0DB3A0E7&index=9&playnext=9[/youtube]
Aloysius J. Gleek:
--- Quote from: Meryl on January 01, 2011, 02:58:19 pm ---On Thursday John Gallagher and I continued a tradition begun last year of going out on New Year's Eve eve. We ate dinner on the Lower East Side at Mary Queen of Scots and celebrated an early Hogmanay. It was the perfect place to bestow the last of my Edinburgh purchases on a friend: a lamb's wool tartan scarf bought on the Royal Mile. :D John gave me a tiny Gumby sitting on a blue horse and a fun book called "Lexicon of Musical Invective," a compilation of horrible reviews given to famous composers. ;D
We ate a hearty winter dinner of cassoulet, boudin noir, Scotch salmon salad, pork belly, chips with curry sauce and fried Brussels sprouts, washed down with a gin cocktail, good red wine and a Smuttynose IPA lager. Dessert was Scotch ice cream made with Laphroaig. Yum!
Next we walked a few blocks uptown and had Australian coffee at the Tuck Shop, a great little hole-in-the-wall that specializes in meat pies. Our Swedes have visited there, too, as has oilgun. 8)
We finished up, as we did last year, with a stop at Cafe Mogador. John had port wine and I had Moroccan mint tea and orange almond cake. We parted at the L train station around midnight. Thanks, dear friend, for another great Gallagher-esque evening! :-*
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In re the Laphroaig ice cream, I thought it was interesting. Many years ago I had used to like Laphroaig and especially Lagavulin, and, yes, the ice cream definitely had something of the smoke ("Islay malts have smoky character derived from peat..with...notes of iodine, seaweed and salt") but I didn't detect any taste of alcohol, which seems to be the point--instead it was sort of a Shirley Temple-Laphroaig Sundae--but on the other hand, I think I ate most of it anyway (as I did the boudin and the chips) and, of course, the scale shows the tale. Oink!
Thank you so much, Meryl, for the lovely tartan scarf AND the lovely pre-Hogmanay evening--have a Guid New Year!
[youtube=425,350]http://www.youtube.com/watch?v=-UGnUhfkCbU&feature[/youtube] ::) ;D :laugh:
Jeff Wrangler:
--- Quote from: crayonlicious on January 02, 2011, 02:21:22 pm ---That was just my little joke -- cannoli are Italian, crisp cylindrical pastries with creamy filling. Again, Wikipedia:
Cannoli are Sicilian pastry desserts. The singular is cannolo (or in the Sicilian language cannolu), meaning "little tube", with the etymology stemming from the Latin "canna", or reed. Cannoli originated in Sicily and are an essential part of Sicilian cuisine. They are also popular in Italian American cuisine and in the United States are known as a general Italian pastry, while they are specifically Sicilian in origin (in Italy, they're commonly known as "cannoli siciliani", Sicilian cannoli).
Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta cheese and chopped succade. They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found in Piana degli Albanesi, south of Palermo, Sicily.
--- End quote ---
"Leave the gun. Take the cannoli." 8)
Sason:
--- Quote from: crayonlicious on January 02, 2011, 02:21:22 pm ---I stand corrected again! I should probably just stay away from this thread. :laugh: I knew I was on rather thin ice, describing what I thought was a Swedish food in the presence of actual Swedes. Anyway, my friend's family is Swedish by descent (Soderberg), so I guess they think of it as Swedish. But according to Wikipedia, it's Norwegian.
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Yeah, thought so. But as far as I know, they are also made in some parts of Sweden, don't know what they're called here though. Not krumkake anyway.
Oh yes, maybe I do know what they're called after all. The name 'gorån' comes to mind. Have to check it though.
--- Quote ---Here's a picture:
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You described them very well. This was what I imagined when I read your description of how they're made.
--- Quote ---That was just my little joke
--- End quote ---
Oh, a joke! I can live with a joke! ;D
For a minute I was afraid you thought canneloni was Swedish. ::)
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