Russki beingiets:

http://www.olgasflavorfactory.com/sw...ussian-donuts/

Ponchiki are a walk down memory lane for me. My Mom used to make them
quite often when I was a little girl. I just happened to have some
farmers cheese in my refrigerator and this was the perfect recipe to
use it in. Sergi and I couldnt stop eating them. They turned out even
better than I remembered. Golden and crunchy on the outside and fluffy
and tender on the inside, these Ponchiki are absolutely perfect.

I actually avoid frying as much as I can. Not only because of the health
issues, but because I just hate messing with frying. However, this
recipe is absolutely worth it. It only takes about 20 minutes total for
the whole process, from mixing the batter to gazing at the puffy, golden
Ponchiki lying in a delicious jumble on a plate. You wont be gazing at
them for long though, because you wont be able to resist taking a bite.

Ingredients:

2 cups farmers cheese or ricotta cheese

3 eggs

3/4 cup sugar

2 teaspoons vanilla

1/2 teaspoon salt

1 1/2 cups flour

1 teaspoon baking soda

2 quarts oil, for frying the donuts

powdered sugar, to sprinkle on top of the donuts

On 5/17/2016 8:53 AM, Orographic wrote:
>
> Russki beingiets:
>
> http://www.olgasflavorfactory.com/sw...ussian-donuts/
>
> Ponchiki are a walk down memory lane for me. My Mom used to make them
> quite often when I was a little girl. I just happened to have some
> farmers cheese in my refrigerator and this was the perfect recipe to
> use it in. Sergi and I couldnt stop eating them. They turned out even
> better than I remembered. Golden and crunchy on the outside and fluffy
> and tender on the inside, these Ponchiki are absolutely perfect.
>
> I actually avoid frying as much as I can. Not only because of the health
> issues, but because I just hate messing with frying. However, this
> recipe is absolutely worth it. It only takes about 20 minutes total for
> the whole process, from mixing the batter to gazing at the puffy, golden
> Ponchiki lying in a delicious jumble on a plate. You wont be gazing at
> them for long though, because you wont be able to resist taking a bite.
>
> Ingredients:
>
> 2 cups farmers cheese or ricotta cheese
>
> 3 eggs
>
> 3/4 cup sugar
>
> 2 teaspoons vanilla
>
> 1/2 teaspoon salt
>
> 1 1/2 cups flour
>
> 1 teaspoon baking soda
>
> 2 quarts oil, for frying the donuts
>
> powdered sugar, to sprinkle on top of the donuts

It looks great! It reminds me of an Okinawan Andagi except it's got
cheese in it. I don't much care for ricotta but maybe cream cheese might
work? Anyway, thanks!

On 5/17/2016 1:39 PM, dsi1 wrote:
> On 5/17/2016 8:53 AM, Orographic wrote:
>>
>> Russki beingiets:
>>
>> http://www.olgasflavorfactory.com/sw...ussian-donuts/
>>
>>
>> Ponchiki are a walk down memory lane for me. My Mom used to make them
>> quite often when I was a little girl. I just happened to have some
>> farmers cheese in my refrigerator and this was the perfect recipe to
>> use it in. Sergi and I couldnt stop eating them. They turned out even
>> better than I remembered. Golden and crunchy on the outside and fluffy
>> and tender on the inside, these Ponchiki are absolutely perfect.
>>
>> I actually avoid frying as much as I can. Not only because of the health
>> issues, but because I just hate messing with frying. However, this
>> recipe is absolutely worth it. It only takes about 20 minutes total for
>> the whole process, from mixing the batter to gazing at the puffy, golden
>> Ponchiki lying in a delicious jumble on a plate. You wont be gazing at
>> them for long though, because you wont be able to resist taking a bite.
>>
>> Ingredients:
>>
>> 2 cups farmers cheese or ricotta cheese
>>
>> 3 eggs
>>
>> 3/4 cup sugar
>>
>> 2 teaspoons vanilla
>>
>> 1/2 teaspoon salt
>>
>> 1 1/2 cups flour
>>
>> 1 teaspoon baking soda
>>
>> 2 quarts oil, for frying the donuts
>>
>> powdered sugar, to sprinkle on top of the donuts
>
> It looks great! It reminds me of an Okinawan Andagi except it's got
> cheese in it. I don't much care for ricotta but maybe cream cheese might
> work? Anyway, thanks!


That's a great substitution idea.

These are very much like the Beignet or Portugese donut, or what is it
you folks make - Malasadas?

Of course the addition of the cheese is the main divergence:

http://archives.starbulletin.com/200...es/story1.html

Hawaii Style Andagi

4 cups flour
4 teaspoons baking powder
2 cups sugar
1/2 teaspoon salt
1/3 cup evaporated milk
2 tablespoons vegetable oil
1 teaspoon vanilla
4 large eggs, slightly beaten
Vegetable oil, for deep frying


I do like the texture the yeast adds, might just have to try and smash
these recipes into one and see what comes out.

A Russian Okinawan Cajun?

http://www.epicurious.com/recipes/fo...lasadas-103930

3 large eggs, room temperature
3/4 cup sugar
5 tablespoons unsalted butter, room temperature
3/4 teaspoon salt
5 1/2 cups (or more) all purpose flour
2 envelopes quick-rising dry yeast
1 cup hot water (110°F to 120°F)
1/3 cup evaporated milk
2 teaspoons vanilla extract
Vegetable oil (for deep-frying)
Additional sugar


Well shoot, now they all look good and I am going to have to fill the
deep fryer with fresh oil!

On Tuesday, May 17, 2016 at 11:12:53 AM UTC-10, Orographic wrote:
> On 5/17/2016 1:39 PM, dsi1 wrote:
> > On 5/17/2016 8:53 AM, Orographic wrote:
> >>
> >> Russki beingiets:
> >>
> >> http://www.olgasflavorfactory.com/sw...ussian-donuts/
> >>
> >>
> >> Ponchiki are a walk down memory lane for me. My Mom used to make them
> >> quite often when I was a little girl. I just happened to have some
> >> farmers cheese in my refrigerator and this was the perfect recipe to
> >> use it in. Sergi and I couldnt stop eating them. They turned out even
> >> better than I remembered. Golden and crunchy on the outside and fluffy
> >> and tender on the inside, these Ponchiki are absolutely perfect.
> >>
> >> I actually avoid frying as much as I can. Not only because of the health
> >> issues, but because I just hate messing with frying. However, this
> >> recipe is absolutely worth it. It only takes about 20 minutes total for
> >> the whole process, from mixing the batter to gazing at the puffy, golden
> >> Ponchiki lying in a delicious jumble on a plate. You wont be gazing at
> >> them for long though, because you wont be able to resist taking a bite.
> >>
> >> Ingredients:
> >>
> >> 2 cups farmers cheese or ricotta cheese
> >>
> >> 3 eggs
> >>
> >> 3/4 cup sugar
> >>
> >> 2 teaspoons vanilla
> >>
> >> 1/2 teaspoon salt
> >>
> >> 1 1/2 cups flour
> >>
> >> 1 teaspoon baking soda
> >>
> >> 2 quarts oil, for frying the donuts
> >>
> >> powdered sugar, to sprinkle on top of the donuts
> >
> > It looks great! It reminds me of an Okinawan Andagi except it's got
> > cheese in it. I don't much care for ricotta but maybe cream cheese might
> > work? Anyway, thanks!
>
>
> That's a great substitution idea.
>
> These are very much like the Beignet or Portugese donut, or what is it
> you folks make - Malasadas?
>
> Of course the addition of the cheese is the main divergence:
>
> http://archives.starbulletin.com/200...es/story1.html
>
> Hawaii Style Andagi
>
> 4 cups flour
> 4 teaspoons baking powder
> 2 cups sugar
> 1/2 teaspoon salt
> 1/3 cup evaporated milk
> 2 tablespoons vegetable oil
> 1 teaspoon vanilla
> 4 large eggs, slightly beaten
> Vegetable oil, for deep frying
>
>
> I do like the texture the yeast adds, might just have to try and smash
> these recipes into one and see what comes out.

My grandma used to make andagi. She was the expert at forming the dough. You can tell when an expert makes andagi because there's no tail on the ball. This was the essential party food when I was growing up. Watching my grandma and aunties forming and frying andagi always fascinated me back then. When I make it, I cheat by using two spoons. That's the breaks.

https://www.youtube.com/watch?v=pFYtMQKDoO0

>
> A Russian Okinawan Cajun?
>
> http://www.epicurious.com/recipes/fo...lasadas-103930
>
> 3 large eggs, room temperature
> 3/4 cup sugar
> 5 tablespoons unsalted butter, room temperature
> 3/4 teaspoon salt
> 5 1/2 cups (or more) all purpose flour
> 2 envelopes quick-rising dry yeast
> 1 cup hot water (110°F to 120°F)
> 1/3 cup evaporated milk
> 2 teaspoons vanilla extract
> Vegetable oil (for deep-frying)
> Additional sugar
>
>
> Well shoot, now they all look good and I am going to have to fill the
> deep fryer with fresh oil!

On 5/17/2016 4:28 PM, dsi1 wrote:
> On Tuesday, May 17, 2016 at 11:12:53 AM UTC-10, Orographic wrote:
>> On 5/17/2016 1:39 PM, dsi1 wrote:
>>> On 5/17/2016 8:53 AM, Orographic wrote:
>>>>
>>>> Russki beingiets:
>>>>
>>>> http://www.olgasflavorfactory.com/sw...ussian-donuts/
>>>>
>>>>
>>>> Ponchiki are a walk down memory lane for me. My Mom used to make them
>>>> quite often when I was a little girl. I just happened to have some
>>>> farmers cheese in my refrigerator and this was the perfect recipe to
>>>> use it in. Sergi and I couldnt stop eating them. They turned out even
>>>> better than I remembered. Golden and crunchy on the outside and fluffy
>>>> and tender on the inside, these Ponchiki are absolutely perfect.
>>>>
>>>> I actually avoid frying as much as I can. Not only because of the health
>>>> issues, but because I just hate messing with frying. However, this
>>>> recipe is absolutely worth it. It only takes about 20 minutes total for
>>>> the whole process, from mixing the batter to gazing at the puffy, golden
>>>> Ponchiki lying in a delicious jumble on a plate. You wont be gazing at
>>>> them for long though, because you wont be able to resist taking a bite.
>>>>
>>>> Ingredients:
>>>>
>>>> 2 cups farmers cheese or ricotta cheese
>>>>
>>>> 3 eggs
>>>>
>>>> 3/4 cup sugar
>>>>
>>>> 2 teaspoons vanilla
>>>>
>>>> 1/2 teaspoon salt
>>>>
>>>> 1 1/2 cups flour
>>>>
>>>> 1 teaspoon baking soda
>>>>
>>>> 2 quarts oil, for frying the donuts
>>>>
>>>> powdered sugar, to sprinkle on top of the donuts
>>>
>>> It looks great! It reminds me of an Okinawan Andagi except it's got
>>> cheese in it. I don't much care for ricotta but maybe cream cheese might
>>> work? Anyway, thanks!
>>
>>
>> That's a great substitution idea.
>>
>> These are very much like the Beignet or Portugese donut, or what is it
>> you folks make - Malasadas?
>>
>> Of course the addition of the cheese is the main divergence:
>>
>> http://archives.starbulletin.com/200...es/story1.html
>>
>> Hawaii Style Andagi
>>
>> 4 cups flour
>> 4 teaspoons baking powder
>> 2 cups sugar
>> 1/2 teaspoon salt
>> 1/3 cup evaporated milk
>> 2 tablespoons vegetable oil
>> 1 teaspoon vanilla
>> 4 large eggs, slightly beaten
>> Vegetable oil, for deep frying
>>
>>
>> I do like the texture the yeast adds, might just have to try and smash
>> these recipes into one and see what comes out.
>
> My grandma used to make andagi. She was the expert at forming the dough. You can tell when an expert makes andagi because there's no tail on the ball. This was the essential party food when I was growing up. Watching my grandma and aunties forming and frying andagi always fascinated me back then. When I make it, I cheat by using two spoons. That's the breaks.
>
> https://www.youtube.com/watch?v=pFYtMQKDoO0

I watched closely and I would do the 2 spoons also.

That woman has talented hands to make such perfect orbs of dough.

The funnel cake andagi was a surprise, but why not?

>
>>
>> A Russian Okinawan Cajun?
>>
>> http://www.epicurious.com/recipes/fo...lasadas-103930
>>
>> 3 large eggs, room temperature
>> 3/4 cup sugar
>> 5 tablespoons unsalted butter, room temperature
>> 3/4 teaspoon salt
>> 5 1/2 cups (or more) all purpose flour
>> 2 envelopes quick-rising dry yeast
>> 1 cup hot water (110°F to 120°F)
>> 1/3 cup evaporated milk
>> 2 teaspoons vanilla extract
>> Vegetable oil (for deep-frying)
>> Additional sugar
>>
>>
>> Well shoot, now they all look good and I am going to have to fill the
>> deep fryer with fresh oil!

On Tuesday, May 17, 2016 at 12:38:43 PM UTC-10, Orographic wrote:
> On 5/17/2016 4:28 PM, dsi1 wrote:
> > On Tuesday, May 17, 2016 at 11:12:53 AM UTC-10, Orographic wrote:
> >> On 5/17/2016 1:39 PM, dsi1 wrote:
> >>> On 5/17/2016 8:53 AM, Orographic wrote:
> >>>>
> >>>> Russki beingiets:
> >>>>
> >>>> http://www.olgasflavorfactory.com/sw...ussian-donuts/
> >>>>
> >>>>
> >>>> Ponchiki are a walk down memory lane for me. My Mom used to make them
> >>>> quite often when I was a little girl. I just happened to have some
> >>>> farmers cheese in my refrigerator and this was the perfect recipe to
> >>>> use it in. Sergi and I couldnt stop eating them. They turned out even
> >>>> better than I remembered. Golden and crunchy on the outside and fluffy
> >>>> and tender on the inside, these Ponchiki are absolutely perfect.
> >>>>
> >>>> I actually avoid frying as much as I can. Not only because of the health
> >>>> issues, but because I just hate messing with frying. However, this
> >>>> recipe is absolutely worth it. It only takes about 20 minutes total for
> >>>> the whole process, from mixing the batter to gazing at the puffy, golden
> >>>> Ponchiki lying in a delicious jumble on a plate. You wont be gazing at
> >>>> them for long though, because you wont be able to resist taking a bite.
> >>>>
> >>>> Ingredients:
> >>>>
> >>>> 2 cups farmers cheese or ricotta cheese
> >>>>
> >>>> 3 eggs
> >>>>
> >>>> 3/4 cup sugar
> >>>>
> >>>> 2 teaspoons vanilla
> >>>>
> >>>> 1/2 teaspoon salt
> >>>>
> >>>> 1 1/2 cups flour
> >>>>
> >>>> 1 teaspoon baking soda
> >>>>
> >>>> 2 quarts oil, for frying the donuts
> >>>>
> >>>> powdered sugar, to sprinkle on top of the donuts
> >>>
> >>> It looks great! It reminds me of an Okinawan Andagi except it's got
> >>> cheese in it. I don't much care for ricotta but maybe cream cheese might
> >>> work? Anyway, thanks!
> >>
> >>
> >> That's a great substitution idea.
> >>
> >> These are very much like the Beignet or Portugese donut, or what is it
> >> you folks make - Malasadas?
> >>
> >> Of course the addition of the cheese is the main divergence:
> >>
> >> http://archives.starbulletin.com/200...es/story1.html
> >>
> >> Hawaii Style Andagi
> >>
> >> 4 cups flour
> >> 4 teaspoons baking powder
> >> 2 cups sugar
> >> 1/2 teaspoon salt
> >> 1/3 cup evaporated milk
> >> 2 tablespoons vegetable oil
> >> 1 teaspoon vanilla
> >> 4 large eggs, slightly beaten
> >> Vegetable oil, for deep frying
> >>
> >>
> >> I do like the texture the yeast adds, might just have to try and smash
> >> these recipes into one and see what comes out.
> >
> > My grandma used to make andagi. She was the expert at forming the dough.. You can tell when an expert makes andagi because there's no tail on the ball. This was the essential party food when I was growing up. Watching my grandma and aunties forming and frying andagi always fascinated me back then.. When I make it, I cheat by using two spoons. That's the breaks.
> >
> > https://www.youtube.com/watch?v=pFYtMQKDoO0
>
> I watched closely and I would do the 2 spoons also.
>
> That woman has talented hands to make such perfect orbs of dough.

My grandma used to do this so well that it looked like she was producing ping-pong balls out of her hands. I wouldn't attempt to do this because when I do it, it looks nothing like what I have in my memory. Very discouraging!

>
> The funnel cake andagi was a surprise, but why not?

I have not had the funnel cake or the andadog. The kids have - they like it!

>
> >
> >>
> >> A Russian Okinawan Cajun?
> >>
> >> http://www.epicurious.com/recipes/fo...lasadas-103930
> >>
> >> 3 large eggs, room temperature
> >> 3/4 cup sugar
> >> 5 tablespoons unsalted butter, room temperature
> >> 3/4 teaspoon salt
> >> 5 1/2 cups (or more) all purpose flour
> >> 2 envelopes quick-rising dry yeast
> >> 1 cup hot water (110°F to 120°F)
> >> 1/3 cup evaporated milk
> >> 2 teaspoons vanilla extract
> >> Vegetable oil (for deep-frying)
> >> Additional sugar
> >>
> >>
> >> Well shoot, now they all look good and I am going to have to fill the
> >> deep fryer with fresh oil!

They seem like our fritters. Apple fritters are similar.

N.

On 5/17/2016 5:00 PM, dsi1 wrote:
> On Tuesday, May 17, 2016 at 12:38:43 PM UTC-10, Orographic wrote:
>> On 5/17/2016 4:28 PM, dsi1 wrote:
>>> On Tuesday, May 17, 2016 at 11:12:53 AM UTC-10, Orographic wrote:
>>>> On 5/17/2016 1:39 PM, dsi1 wrote:
>>>>> On 5/17/2016 8:53 AM, Orographic wrote:
>>>>>>
>>>>>> Russki beingiets:
>>>>>>
>>>>>> http://www.olgasflavorfactory.com/sw...ussian-donuts/
>>>>>>
>>>>>>
>>>>>> Ponchiki are a walk down memory lane for me. My Mom used to make them
>>>>>> quite often when I was a little girl. I just happened to have some
>>>>>> farmers cheese in my refrigerator and this was the perfect recipe to
>>>>>> use it in. Sergi and I couldnt stop eating them. They turned out even
>>>>>> better than I remembered. Golden and crunchy on the outside and fluffy
>>>>>> and tender on the inside, these Ponchiki are absolutely perfect.
>>>>>>
>>>>>> I actually avoid frying as much as I can. Not only because of the health
>>>>>> issues, but because I just hate messing with frying. However, this
>>>>>> recipe is absolutely worth it. It only takes about 20 minutes total for
>>>>>> the whole process, from mixing the batter to gazing at the puffy, golden
>>>>>> Ponchiki lying in a delicious jumble on a plate. You wont be gazing at
>>>>>> them for long though, because you wont be able to resist taking a bite.
>>>>>>
>>>>>> Ingredients:
>>>>>>
>>>>>> 2 cups farmers cheese or ricotta cheese
>>>>>>
>>>>>> 3 eggs
>>>>>>
>>>>>> 3/4 cup sugar
>>>>>>
>>>>>> 2 teaspoons vanilla
>>>>>>
>>>>>> 1/2 teaspoon salt
>>>>>>
>>>>>> 1 1/2 cups flour
>>>>>>
>>>>>> 1 teaspoon baking soda
>>>>>>
>>>>>> 2 quarts oil, for frying the donuts
>>>>>>
>>>>>> powdered sugar, to sprinkle on top of the donuts
>>>>>
>>>>> It looks great! It reminds me of an Okinawan Andagi except it's got
>>>>> cheese in it. I don't much care for ricotta but maybe cream cheese might
>>>>> work? Anyway, thanks!
>>>>
>>>>
>>>> That's a great substitution idea.
>>>>
>>>> These are very much like the Beignet or Portugese donut, or what is it
>>>> you folks make - Malasadas?
>>>>
>>>> Of course the addition of the cheese is the main divergence:
>>>>
>>>> http://archives.starbulletin.com/200...es/story1.html
>>>>
>>>> Hawaii Style Andagi
>>>>
>>>> 4 cups flour
>>>> 4 teaspoons baking powder
>>>> 2 cups sugar
>>>> 1/2 teaspoon salt
>>>> 1/3 cup evaporated milk
>>>> 2 tablespoons vegetable oil
>>>> 1 teaspoon vanilla
>>>> 4 large eggs, slightly beaten
>>>> Vegetable oil, for deep frying
>>>>
>>>>
>>>> I do like the texture the yeast adds, might just have to try and smash
>>>> these recipes into one and see what comes out.
>>>
>>> My grandma used to make andagi. She was the expert at forming the dough. You can tell when an expert makes andagi because there's no tail on the ball. This was the essential party food when I was growing up. Watching my grandma and aunties forming and frying andagi always fascinated me back then. When I make it, I cheat by using two spoons. That's the breaks.
>>>
>>> https://www.youtube.com/watch?v=pFYtMQKDoO0
>>
>> I watched closely and I would do the 2 spoons also.
>>
>> That woman has talented hands to make such perfect orbs of dough.
>
> My grandma used to do this so well that it looked like she was producing ping-pong balls out of her hands. I wouldn't attempt to do this because when I do it, it looks nothing like what I have in my memory. Very discouraging!

A man's got to know his limitations...


>>
>> The funnel cake andagi was a surprise, but why not?
>
> I have not had the funnel cake or the andadog. The kids have - they like it!

I'd give it a go, it's all the same dough!

>>
>>>
>>>>
>>>> A Russian Okinawan Cajun?
>>>>
>>>> http://www.epicurious.com/recipes/fo...lasadas-103930
>>>>
>>>> 3 large eggs, room temperature
>>>> 3/4 cup sugar
>>>> 5 tablespoons unsalted butter, room temperature
>>>> 3/4 teaspoon salt
>>>> 5 1/2 cups (or more) all purpose flour
>>>> 2 envelopes quick-rising dry yeast
>>>> 1 cup hot water (110°F to 120°F)
>>>> 1/3 cup evaporated milk
>>>> 2 teaspoons vanilla extract
>>>> Vegetable oil (for deep-frying)
>>>> Additional sugar
>>>>
>>>>
>>>> Well shoot, now they all look good and I am going to have to fill the
>>>> deep fryer with fresh oil!
>

On Wednesday, May 18, 2016 at 4:31:44 AM UTC-10, Orographic wrote:
> On 5/17/2016 5:00 PM, dsi1 wrote:
> > On Tuesday, May 17, 2016 at 12:38:43 PM UTC-10, Orographic wrote:
> >> On 5/17/2016 4:28 PM, dsi1 wrote:
> >>> On Tuesday, May 17, 2016 at 11:12:53 AM UTC-10, Orographic wrote:
> >>>> On 5/17/2016 1:39 PM, dsi1 wrote:
> >>>>> On 5/17/2016 8:53 AM, Orographic wrote:
> >>>>>>
> >>>>>> Russki beingiets:
> >>>>>>
> >>>>>> http://www.olgasflavorfactory.com/sw...ussian-donuts/
> >>>>>>
> >>>>>>
> >>>>>> Ponchiki are a walk down memory lane for me. My Mom used to make them
> >>>>>> quite often when I was a little girl. I just happened to have some
> >>>>>> farmers cheese in my refrigerator and this was the perfect recipe to
> >>>>>> use it in. Sergi and I couldnt stop eating them. They turned out even
> >>>>>> better than I remembered. Golden and crunchy on the outside and fluffy
> >>>>>> and tender on the inside, these Ponchiki are absolutely perfect.
> >>>>>>
> >>>>>> I actually avoid frying as much as I can. Not only because of the health
> >>>>>> issues, but because I just hate messing with frying. However, this
> >>>>>> recipe is absolutely worth it. It only takes about 20 minutes total for
> >>>>>> the whole process, from mixing the batter to gazing at the puffy, golden
> >>>>>> Ponchiki lying in a delicious jumble on a plate. You wont be gazing at
> >>>>>> them for long though, because you wont be able to resist taking a bite.
> >>>>>>
> >>>>>> Ingredients:
> >>>>>>
> >>>>>> 2 cups farmers cheese or ricotta cheese
> >>>>>>
> >>>>>> 3 eggs
> >>>>>>
> >>>>>> 3/4 cup sugar
> >>>>>>
> >>>>>> 2 teaspoons vanilla
> >>>>>>
> >>>>>> 1/2 teaspoon salt
> >>>>>>
> >>>>>> 1 1/2 cups flour
> >>>>>>
> >>>>>> 1 teaspoon baking soda
> >>>>>>
> >>>>>> 2 quarts oil, for frying the donuts
> >>>>>>
> >>>>>> powdered sugar, to sprinkle on top of the donuts
> >>>>>
> >>>>> It looks great! It reminds me of an Okinawan Andagi except it's got
> >>>>> cheese in it. I don't much care for ricotta but maybe cream cheese might
> >>>>> work? Anyway, thanks!
> >>>>
> >>>>
> >>>> That's a great substitution idea.
> >>>>
> >>>> These are very much like the Beignet or Portugese donut, or what is it
> >>>> you folks make - Malasadas?
> >>>>
> >>>> Of course the addition of the cheese is the main divergence:
> >>>>
> >>>> http://archives.starbulletin.com/200...es/story1.html
> >>>>
> >>>> Hawaii Style Andagi
> >>>>
> >>>> 4 cups flour
> >>>> 4 teaspoons baking powder
> >>>> 2 cups sugar
> >>>> 1/2 teaspoon salt
> >>>> 1/3 cup evaporated milk
> >>>> 2 tablespoons vegetable oil
> >>>> 1 teaspoon vanilla
> >>>> 4 large eggs, slightly beaten
> >>>> Vegetable oil, for deep frying
> >>>>
> >>>>
> >>>> I do like the texture the yeast adds, might just have to try and smash
> >>>> these recipes into one and see what comes out.
> >>>
> >>> My grandma used to make andagi. She was the expert at forming the dough. You can tell when an expert makes andagi because there's no tail on the ball. This was the essential party food when I was growing up. Watching my grandma and aunties forming and frying andagi always fascinated me back then. When I make it, I cheat by using two spoons. That's the breaks.
> >>>
> >>> https://www.youtube.com/watch?v=pFYtMQKDoO0
> >>
> >> I watched closely and I would do the 2 spoons also.
> >>
> >> That woman has talented hands to make such perfect orbs of dough.
> >
> > My grandma used to do this so well that it looked like she was producing ping-pong balls out of her hands. I wouldn't attempt to do this because when I do it, it looks nothing like what I have in my memory. Very discouraging!
>
> A man's got to know his limitations...
>
>
> >>
> >> The funnel cake andagi was a surprise, but why not?
> >
> > I have not had the funnel cake or the andadog. The kids have - they like it!
>
> I'd give it a go, it's all the same dough!

Don't you need a special doo-hickey?

>
> >>
> >>>
> >>>>
> >>>> A Russian Okinawan Cajun?
> >>>>
> >>>> http://www.epicurious.com/recipes/fo...lasadas-103930
> >>>>
> >>>> 3 large eggs, room temperature
> >>>> 3/4 cup sugar
> >>>> 5 tablespoons unsalted butter, room temperature
> >>>> 3/4 teaspoon salt
> >>>> 5 1/2 cups (or more) all purpose flour
> >>>> 2 envelopes quick-rising dry yeast
> >>>> 1 cup hot water (110°F to 120°F)
> >>>> 1/3 cup evaporated milk
> >>>> 2 teaspoons vanilla extract
> >>>> Vegetable oil (for deep-frying)
> >>>> Additional sugar
> >>>>
> >>>>
> >>>> Well shoot, now they all look good and I am going to have to fill the
> >>>> deep fryer with fresh oil!
> >

On Wednesday, May 18, 2016 at 2:52:54 AM UTC-10, Nancy2 wrote:
> They seem like our fritters. Apple fritters are similar.
>
> N.

In as much as a fritter without any apples or fruit or veggies can be called a "fritter."

On 5/18/2016 12:36 PM, dsi1 wrote:
> On Wednesday, May 18, 2016 at 4:31:44 AM UTC-10, Orographic wrote:
>> On 5/17/2016 5:00 PM, dsi1 wrote:
>>> On Tuesday, May 17, 2016 at 12:38:43 PM UTC-10, Orographic wrote:
>>>> On 5/17/2016 4:28 PM, dsi1 wrote:
>>>>> On Tuesday, May 17, 2016 at 11:12:53 AM UTC-10, Orographic wrote:
>>>>>> On 5/17/2016 1:39 PM, dsi1 wrote:
>>>>>>> On 5/17/2016 8:53 AM, Orographic wrote:
>>>>>>>>
>>>>>>>> Russki beingiets:
>>>>>>>>
>>>>>>>> http://www.olgasflavorfactory.com/sw...ussian-donuts/
>>>>>>>>
>>>>>>>>
>>>>>>>> Ponchiki are a walk down memory lane for me. My Mom used to make them
>>>>>>>> quite often when I was a little girl. I just happened to have some
>>>>>>>> farmers cheese in my refrigerator and this was the perfect recipe to
>>>>>>>> use it in. Sergi and I couldnt stop eating them. They turned out even
>>>>>>>> better than I remembered. Golden and crunchy on the outside and fluffy
>>>>>>>> and tender on the inside, these Ponchiki are absolutely perfect.
>>>>>>>>
>>>>>>>> I actually avoid frying as much as I can. Not only because of the health
>>>>>>>> issues, but because I just hate messing with frying. However, this
>>>>>>>> recipe is absolutely worth it. It only takes about 20 minutes total for
>>>>>>>> the whole process, from mixing the batter to gazing at the puffy, golden
>>>>>>>> Ponchiki lying in a delicious jumble on a plate. You wont be gazing at
>>>>>>>> them for long though, because you wont be able to resist taking a bite.
>>>>>>>>
>>>>>>>> Ingredients:
>>>>>>>>
>>>>>>>> 2 cups farmers cheese or ricotta cheese
>>>>>>>>
>>>>>>>> 3 eggs
>>>>>>>>
>>>>>>>> 3/4 cup sugar
>>>>>>>>
>>>>>>>> 2 teaspoons vanilla
>>>>>>>>
>>>>>>>> 1/2 teaspoon salt
>>>>>>>>
>>>>>>>> 1 1/2 cups flour
>>>>>>>>
>>>>>>>> 1 teaspoon baking soda
>>>>>>>>
>>>>>>>> 2 quarts oil, for frying the donuts
>>>>>>>>
>>>>>>>> powdered sugar, to sprinkle on top of the donuts
>>>>>>>
>>>>>>> It looks great! It reminds me of an Okinawan Andagi except it's got
>>>>>>> cheese in it. I don't much care for ricotta but maybe cream cheese might
>>>>>>> work? Anyway, thanks!
>>>>>>
>>>>>>
>>>>>> That's a great substitution idea.
>>>>>>
>>>>>> These are very much like the Beignet or Portugese donut, or what is it
>>>>>> you folks make - Malasadas?
>>>>>>
>>>>>> Of course the addition of the cheese is the main divergence:
>>>>>>
>>>>>> http://archives.starbulletin.com/200...es/story1.html
>>>>>>
>>>>>> Hawaii Style Andagi
>>>>>>
>>>>>> 4 cups flour
>>>>>> 4 teaspoons baking powder
>>>>>> 2 cups sugar
>>>>>> 1/2 teaspoon salt
>>>>>> 1/3 cup evaporated milk
>>>>>> 2 tablespoons vegetable oil
>>>>>> 1 teaspoon vanilla
>>>>>> 4 large eggs, slightly beaten
>>>>>> Vegetable oil, for deep frying
>>>>>>
>>>>>>
>>>>>> I do like the texture the yeast adds, might just have to try and smash
>>>>>> these recipes into one and see what comes out.
>>>>>
>>>>> My grandma used to make andagi. She was the expert at forming the dough. You can tell when an expert makes andagi because there's no tail on the ball. This was the essential party food when I was growing up. Watching my grandma and aunties forming and frying andagi always fascinated me back then. When I make it, I cheat by using two spoons. That's the breaks.
>>>>>
>>>>> https://www.youtube.com/watch?v=pFYtMQKDoO0
>>>>
>>>> I watched closely and I would do the 2 spoons also.
>>>>
>>>> That woman has talented hands to make such perfect orbs of dough.
>>>
>>> My grandma used to do this so well that it looked like she was producing ping-pong balls out of her hands. I wouldn't attempt to do this because when I do it, it looks nothing like what I have in my memory. Very discouraging!
>>
>> A man's got to know his limitations...
>>
>>
>>>>
>>>> The funnel cake andagi was a surprise, but why not?
>>>
>>> I have not had the funnel cake or the andadog. The kids have - they like it!
>>
>> I'd give it a go, it's all the same dough!
>
> Don't you need a special doo-hickey?

Well true, the ring to contain it and a common funnel to dispense.

Worth a try.
>
>>
>>>>
>>>>>
>>>>>>
>>>>>> A Russian Okinawan Cajun?
>>>>>>
>>>>>> http://www.epicurious.com/recipes/fo...lasadas-103930
>>>>>>
>>>>>> 3 large eggs, room temperature
>>>>>> 3/4 cup sugar
>>>>>> 5 tablespoons unsalted butter, room temperature
>>>>>> 3/4 teaspoon salt
>>>>>> 5 1/2 cups (or more) all purpose flour
>>>>>> 2 envelopes quick-rising dry yeast
>>>>>> 1 cup hot water (110°F to 120°F)
>>>>>> 1/3 cup evaporated milk
>>>>>> 2 teaspoons vanilla extract
>>>>>> Vegetable oil (for deep-frying)
>>>>>> Additional sugar
>>>>>>
>>>>>>
>>>>>> Well shoot, now they all look good and I am going to have to fill the
>>>>>> deep fryer with fresh oil!
>>>
>

Well, ds, it would just be a cheese fritter. I was speaking generally about
Batter, frying and dusting with powdered sugar.

N.

On Wednesday, May 18, 2016 at 9:19:21 AM UTC-10, Nancy2 wrote:
> Well, ds, it would just be a cheese fritter. I was speaking generally about
> Batter, frying and dusting with powdered sugar.
>
> N.

OK, I understand you now. I've never had a cheese fritter. My guess is that this is mostly made in Russian communities.

On Wednesday, May 18, 2016 at 9:13:27 AM UTC-10, Orographic wrote:
> On 5/18/2016 12:36 PM, dsi1 wrote:
> > On Wednesday, May 18, 2016 at 4:31:44 AM UTC-10, Orographic wrote:
> >> On 5/17/2016 5:00 PM, dsi1 wrote:
> >>> On Tuesday, May 17, 2016 at 12:38:43 PM UTC-10, Orographic wrote:
> >>>> On 5/17/2016 4:28 PM, dsi1 wrote:
> >>>>> On Tuesday, May 17, 2016 at 11:12:53 AM UTC-10, Orographic wrote:
> >>>>>> On 5/17/2016 1:39 PM, dsi1 wrote:
> >>>>>>> On 5/17/2016 8:53 AM, Orographic wrote:
> >>>>>>>>
> >>>>>>>> Russki beingiets:
> >>>>>>>>
> >>>>>>>> http://www.olgasflavorfactory.com/sw...ussian-donuts/
> >>>>>>>>
> >>>>>>>>
> >>>>>>>> Ponchiki are a walk down memory lane for me. My Mom used to make them
> >>>>>>>> quite often when I was a little girl. I just happened to have some
> >>>>>>>> farmers cheese in my refrigerator and this was the perfect recipe to
> >>>>>>>> use it in. Sergi and I couldnt stop eating them. They turned out even
> >>>>>>>> better than I remembered. Golden and crunchy on the outside and fluffy
> >>>>>>>> and tender on the inside, these Ponchiki are absolutely perfect.
> >>>>>>>>
> >>>>>>>> I actually avoid frying as much as I can. Not only because of the health
> >>>>>>>> issues, but because I just hate messing with frying. However, this
> >>>>>>>> recipe is absolutely worth it. It only takes about 20 minutes total for
> >>>>>>>> the whole process, from mixing the batter to gazing at the puffy, golden
> >>>>>>>> Ponchiki lying in a delicious jumble on a plate. You wont be gazing at
> >>>>>>>> them for long though, because you wont be able to resist taking a bite.
> >>>>>>>>
> >>>>>>>> Ingredients:
> >>>>>>>>
> >>>>>>>> 2 cups farmers cheese or ricotta cheese
> >>>>>>>>
> >>>>>>>> 3 eggs
> >>>>>>>>
> >>>>>>>> 3/4 cup sugar
> >>>>>>>>
> >>>>>>>> 2 teaspoons vanilla
> >>>>>>>>
> >>>>>>>> 1/2 teaspoon salt
> >>>>>>>>
> >>>>>>>> 1 1/2 cups flour
> >>>>>>>>
> >>>>>>>> 1 teaspoon baking soda
> >>>>>>>>
> >>>>>>>> 2 quarts oil, for frying the donuts
> >>>>>>>>
> >>>>>>>> powdered sugar, to sprinkle on top of the donuts
> >>>>>>>
> >>>>>>> It looks great! It reminds me of an Okinawan Andagi except it's got
> >>>>>>> cheese in it. I don't much care for ricotta but maybe cream cheese might
> >>>>>>> work? Anyway, thanks!
> >>>>>>
> >>>>>>
> >>>>>> That's a great substitution idea.
> >>>>>>
> >>>>>> These are very much like the Beignet or Portugese donut, or what is it
> >>>>>> you folks make - Malasadas?
> >>>>>>
> >>>>>> Of course the addition of the cheese is the main divergence:
> >>>>>>
> >>>>>> http://archives.starbulletin.com/200...es/story1.html
> >>>>>>
> >>>>>> Hawaii Style Andagi
> >>>>>>
> >>>>>> 4 cups flour
> >>>>>> 4 teaspoons baking powder
> >>>>>> 2 cups sugar
> >>>>>> 1/2 teaspoon salt
> >>>>>> 1/3 cup evaporated milk
> >>>>>> 2 tablespoons vegetable oil
> >>>>>> 1 teaspoon vanilla
> >>>>>> 4 large eggs, slightly beaten
> >>>>>> Vegetable oil, for deep frying
> >>>>>>
> >>>>>>
> >>>>>> I do like the texture the yeast adds, might just have to try and smash
> >>>>>> these recipes into one and see what comes out.
> >>>>>
> >>>>> My grandma used to make andagi. She was the expert at forming the dough. You can tell when an expert makes andagi because there's no tail on the ball. This was the essential party food when I was growing up. Watching my grandma and aunties forming and frying andagi always fascinated me back then. When I make it, I cheat by using two spoons. That's the breaks.
> >>>>>
> >>>>> https://www.youtube.com/watch?v=pFYtMQKDoO0
> >>>>
> >>>> I watched closely and I would do the 2 spoons also.
> >>>>
> >>>> That woman has talented hands to make such perfect orbs of dough.
> >>>
> >>> My grandma used to do this so well that it looked like she was producing ping-pong balls out of her hands. I wouldn't attempt to do this because when I do it, it looks nothing like what I have in my memory. Very discouraging!
> >>
> >> A man's got to know his limitations...
> >>
> >>
> >>>>
> >>>> The funnel cake andagi was a surprise, but why not?
> >>>
> >>> I have not had the funnel cake or the andadog. The kids have - they like it!
> >>
> >> I'd give it a go, it's all the same dough!
> >
> > Don't you need a special doo-hickey?
>
> Well true, the ring to contain it and a common funnel to dispense.
>
> Worth a try.
> >
> >>
> >>>>
> >>>>>
> >>>>>>
> >>>>>> A Russian Okinawan Cajun?
> >>>>>>
> >>>>>> http://www.epicurious.com/recipes/fo...lasadas-103930
> >>>>>>
> >>>>>> 3 large eggs, room temperature
> >>>>>> 3/4 cup sugar
> >>>>>> 5 tablespoons unsalted butter, room temperature
> >>>>>> 3/4 teaspoon salt
> >>>>>> 5 1/2 cups (or more) all purpose flour
> >>>>>> 2 envelopes quick-rising dry yeast
> >>>>>> 1 cup hot water (110°F to 120°F)
> >>>>>> 1/3 cup evaporated milk
> >>>>>> 2 teaspoons vanilla extract
> >>>>>> Vegetable oil (for deep-frying)
> >>>>>> Additional sugar
> >>>>>>
> >>>>>>
> >>>>>> Well shoot, now they all look good and I am going to have to fill the
> >>>>>> deep fryer with fresh oil!
> >>>
> >

I haven't ever had a funnel cake. The funnel cake never reached our shores. OTOH, I guess I could make one - using a funnel, of course!

On 5/18/2016 1:50 PM, dsi1 wrote:
> On Wednesday, May 18, 2016 at 9:13:27 AM UTC-10, Orographic wrote:
>> On 5/18/2016 12:36 PM, dsi1 wrote:
>>> On Wednesday, May 18, 2016 at 4:31:44 AM UTC-10, Orographic wrote:
>>>> On 5/17/2016 5:00 PM, dsi1 wrote:
>>>>> On Tuesday, May 17, 2016 at 12:38:43 PM UTC-10, Orographic wrote:
>>>>>> On 5/17/2016 4:28 PM, dsi1 wrote:
>>>>>>> On Tuesday, May 17, 2016 at 11:12:53 AM UTC-10, Orographic wrote:
>>>>>>>> On 5/17/2016 1:39 PM, dsi1 wrote:
>>>>>>>>> On 5/17/2016 8:53 AM, Orographic wrote:
>>>>>>>>>>
>>>>>>>>>> Russki beingiets:
>>>>>>>>>>
>>>>>>>>>> http://www.olgasflavorfactory.com/sw...ussian-donuts/
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>> Ponchiki are a walk down memory lane for me. My Mom used to make them
>>>>>>>>>> quite often when I was a little girl. I just happened to have some
>>>>>>>>>> farmers cheese in my refrigerator and this was the perfect recipe to
>>>>>>>>>> use it in. Sergi and I couldnt stop eating them. They turned out even
>>>>>>>>>> better than I remembered. Golden and crunchy on the outside and fluffy
>>>>>>>>>> and tender on the inside, these Ponchiki are absolutely perfect.
>>>>>>>>>>
>>>>>>>>>> I actually avoid frying as much as I can. Not only because of the health
>>>>>>>>>> issues, but because I just hate messing with frying. However, this
>>>>>>>>>> recipe is absolutely worth it. It only takes about 20 minutes total for
>>>>>>>>>> the whole process, from mixing the batter to gazing at the puffy, golden
>>>>>>>>>> Ponchiki lying in a delicious jumble on a plate. You wont be gazing at
>>>>>>>>>> them for long though, because you wont be able to resist taking a bite.
>>>>>>>>>>
>>>>>>>>>> Ingredients:
>>>>>>>>>>
>>>>>>>>>> 2 cups farmers cheese or ricotta cheese
>>>>>>>>>>
>>>>>>>>>> 3 eggs
>>>>>>>>>>
>>>>>>>>>> 3/4 cup sugar
>>>>>>>>>>
>>>>>>>>>> 2 teaspoons vanilla
>>>>>>>>>>
>>>>>>>>>> 1/2 teaspoon salt
>>>>>>>>>>
>>>>>>>>>> 1 1/2 cups flour
>>>>>>>>>>
>>>>>>>>>> 1 teaspoon baking soda
>>>>>>>>>>
>>>>>>>>>> 2 quarts oil, for frying the donuts
>>>>>>>>>>
>>>>>>>>>> powdered sugar, to sprinkle on top of the donuts
>>>>>>>>>
>>>>>>>>> It looks great! It reminds me of an Okinawan Andagi except it's got
>>>>>>>>> cheese in it. I don't much care for ricotta but maybe cream cheese might
>>>>>>>>> work? Anyway, thanks!
>>>>>>>>
>>>>>>>>
>>>>>>>> That's a great substitution idea.
>>>>>>>>
>>>>>>>> These are very much like the Beignet or Portugese donut, or what is it
>>>>>>>> you folks make - Malasadas?
>>>>>>>>
>>>>>>>> Of course the addition of the cheese is the main divergence:
>>>>>>>>
>>>>>>>> http://archives.starbulletin.com/200...es/story1.html
>>>>>>>>
>>>>>>>> Hawaii Style Andagi
>>>>>>>>
>>>>>>>> 4 cups flour
>>>>>>>> 4 teaspoons baking powder
>>>>>>>> 2 cups sugar
>>>>>>>> 1/2 teaspoon salt
>>>>>>>> 1/3 cup evaporated milk
>>>>>>>> 2 tablespoons vegetable oil
>>>>>>>> 1 teaspoon vanilla
>>>>>>>> 4 large eggs, slightly beaten
>>>>>>>> Vegetable oil, for deep frying
>>>>>>>>
>>>>>>>>
>>>>>>>> I do like the texture the yeast adds, might just have to try and smash
>>>>>>>> these recipes into one and see what comes out.
>>>>>>>
>>>>>>> My grandma used to make andagi. She was the expert at forming the dough. You can tell when an expert makes andagi because there's no tail on the ball. This was the essential party food when I was growing up. Watching my grandma and aunties forming and frying andagi always fascinated me back then. When I make it, I cheat by using two spoons. That's the breaks.
>>>>>>>
>>>>>>> https://www.youtube.com/watch?v=pFYtMQKDoO0
>>>>>>
>>>>>> I watched closely and I would do the 2 spoons also.
>>>>>>
>>>>>> That woman has talented hands to make such perfect orbs of dough.
>>>>>
>>>>> My grandma used to do this so well that it looked like she was producing ping-pong balls out of her hands. I wouldn't attempt to do this because when I do it, it looks nothing like what I have in my memory. Very discouraging!
>>>>
>>>> A man's got to know his limitations...
>>>>
>>>>
>>>>>>
>>>>>> The funnel cake andagi was a surprise, but why not?
>>>>>
>>>>> I have not had the funnel cake or the andadog. The kids have - they like it!
>>>>
>>>> I'd give it a go, it's all the same dough!
>>>
>>> Don't you need a special doo-hickey?
>>
>> Well true, the ring to contain it and a common funnel to dispense.
>>
>> Worth a try.
>>>
>>>>
>>>>>>
>>>>>>>
>>>>>>>>
>>>>>>>> A Russian Okinawan Cajun?
>>>>>>>>
>>>>>>>> http://www.epicurious.com/recipes/fo...lasadas-103930
>>>>>>>>
>>>>>>>> 3 large eggs, room temperature
>>>>>>>> 3/4 cup sugar
>>>>>>>> 5 tablespoons unsalted butter, room temperature
>>>>>>>> 3/4 teaspoon salt
>>>>>>>> 5 1/2 cups (or more) all purpose flour
>>>>>>>> 2 envelopes quick-rising dry yeast
>>>>>>>> 1 cup hot water (110°F to 120°F)
>>>>>>>> 1/3 cup evaporated milk
>>>>>>>> 2 teaspoons vanilla extract
>>>>>>>> Vegetable oil (for deep-frying)
>>>>>>>> Additional sugar
>>>>>>>>
>>>>>>>>
>>>>>>>> Well shoot, now they all look good and I am going to have to fill the
>>>>>>>> deep fryer with fresh oil!
>>>>>
>>>
>
> I haven't ever had a funnel cake. The funnel cake never reached our shores. OTOH, I guess I could make one - using a funnel, of course!
>

Well that's interesting, I mean you have a college football team, and
it's standard stadium fare stateside.

They're also found at literally every state and county fair.

Coated with a nice dusting of powdered sugar they are a bit of a fat
splurge.

I haven't tried this recipe, but it looks workable:

http://www.seriouseats.com/recipes/2...gh-recipe.html

At state fairs, funnel cakes are enormous, paper plate-sized affairs
made by pouring batter from a funnel in a winding circular pattern over
hot oil. Traditional recipes call for a fairly standard batter: flour,
eggs, sugar, milk, baking soda or baking powder, but I discovered that
you can make awesome funnel cakes with "complete" buttermilk pancake
mix, which is the kind of mix that only requires water. Easy peasy,
though I like to doctor my mix with a touch of sugar and vanilla.

Timing, batter thickness, and funnel spout size are the keys to funnel
cake success. If your batter is too thin or watery, you'll have an
enormous mess that spreads and won't hold together. If your batter is
too gloppy you won't be able to pour it out in a timely enough fashion
to avoid an overdone crunchy mess. A 1-cup funnel with a 1/4-inch
opening is an ideal size, a squeeze bottle with a 1/4 inch opening is
even better€”it's easier to control the flow rate.

Note: Look for pancake mix that only requires adding water.

2 quarts canola oil for frying
1 1/2 cups complete buttermilk pancake mix (see note above)
2 tablespoons sugar
1/2 cup water
2 teaspoons vanilla extract
Powdered sugar to garnish

On 5/18/2016 11:02 AM, Orographic wrote:
> On 5/18/2016 1:50 PM, dsi1 wrote:
>>
>> I haven't ever had a funnel cake. The funnel cake never reached our
>> shores. OTOH, I guess I could make one - using a funnel, of course!
>>
>
> Well that's interesting, I mean you have a college football team, and
> it's standard stadium fare stateside.
>
> They're also found at literally every state and county fair.
>
> Coated with a nice dusting of powdered sugar they are a bit of a fat
> splurge.
>
> I haven't tried this recipe, but it looks workable:
>
> http://www.seriouseats.com/recipes/2...gh-recipe.html
>
>
> At state fairs, funnel cakes are enormous, paper plate-sized affairs
> made by pouring batter from a funnel in a winding circular pattern over
> hot oil. Traditional recipes call for a fairly standard batter: flour,
> eggs, sugar, milk, baking soda or baking powder, but I discovered that
> you can make awesome funnel cakes with "complete" buttermilk pancake
> mix, which is the kind of mix that only requires water. Easy peasy,
> though I like to doctor my mix with a touch of sugar and vanilla.
>
> Timing, batter thickness, and funnel spout size are the keys to funnel
> cake success. If your batter is too thin or watery, you'll have an
> enormous mess that spreads and won't hold together. If your batter is
> too gloppy you won't be able to pour it out in a timely enough fashion
> to avoid an overdone crunchy mess. A 1-cup funnel with a 1/4-inch
> opening is an ideal size, a squeeze bottle with a 1/4 inch opening is
> even better€”it's easier to control the flow rate.
>
> Note: Look for pancake mix that only requires adding water.
>
> 2 quarts canola oil for frying
> 1 1/2 cups complete buttermilk pancake mix (see note above)
> 2 tablespoons sugar
> 1/2 cup water
> 2 teaspoons vanilla extract
> Powdered sugar to garnish


I love those complete mixes. My favorite would be the cornbread mix. I
don't even bother to measure. I just dump the amount in a bowl and add
enough water till it feels right. I can mix up a batter in seconds. I
don't like the mixes that need eggs or oil. I shouldn't have to deal
with stuff like that! Hee hee.

Thanks for the tips. I guess the good part is that I can fry these up in
a pan with about 3/4" of oil?

On 5/18/2016 3:22 PM, dsi1 wrote:
> On 5/18/2016 11:02 AM, Orographic wrote:
>> On 5/18/2016 1:50 PM, dsi1 wrote:
>>>
>>> I haven't ever had a funnel cake. The funnel cake never reached our
>>> shores. OTOH, I guess I could make one - using a funnel, of course!
>>>
>>
>> Well that's interesting, I mean you have a college football team, and
>> it's standard stadium fare stateside.
>>
>> They're also found at literally every state and county fair.
>>
>> Coated with a nice dusting of powdered sugar they are a bit of a fat
>> splurge.
>>
>> I haven't tried this recipe, but it looks workable:
>>
>> http://www.seriouseats.com/recipes/2...gh-recipe.html
>>
>>
>>
>> At state fairs, funnel cakes are enormous, paper plate-sized affairs
>> made by pouring batter from a funnel in a winding circular pattern over
>> hot oil. Traditional recipes call for a fairly standard batter: flour,
>> eggs, sugar, milk, baking soda or baking powder, but I discovered that
>> you can make awesome funnel cakes with "complete" buttermilk pancake
>> mix, which is the kind of mix that only requires water. Easy peasy,
>> though I like to doctor my mix with a touch of sugar and vanilla.
>>
>> Timing, batter thickness, and funnel spout size are the keys to funnel
>> cake success. If your batter is too thin or watery, you'll have an
>> enormous mess that spreads and won't hold together. If your batter is
>> too gloppy you won't be able to pour it out in a timely enough fashion
>> to avoid an overdone crunchy mess. A 1-cup funnel with a 1/4-inch
>> opening is an ideal size, a squeeze bottle with a 1/4 inch opening is
>> even better€”it's easier to control the flow rate.
>>
>> Note: Look for pancake mix that only requires adding water.
>>
>> 2 quarts canola oil for frying
>> 1 1/2 cups complete buttermilk pancake mix (see note above)
>> 2 tablespoons sugar
>> 1/2 cup water
>> 2 teaspoons vanilla extract
>> Powdered sugar to garnish
>
>
> I love those complete mixes. My favorite would be the cornbread mix. I
> don't even bother to measure. I just dump the amount in a bowl and add
> enough water till it feels right. I can mix up a batter in seconds. I
> don't like the mixes that need eggs or oil. I shouldn't have to deal
> with stuff like that! Hee hee.

I too favor mixes for a quick result.

With cornbread I always add a little diced green chile, some bacon bits,
a handful of thawed corn kernels, and sharp cheddar cheese.

Never had any complaints.

> Thanks for the tips. I guess the good part is that I can fry these up in
> a pan with about 3/4" of oil?

You betcha, a cast iron skillet will work well.

On 5/18/2016 11:26 AM, Orographic wrote:
> On 5/18/2016 3:22 PM, dsi1 wrote:
>> On 5/18/2016 11:02 AM, Orographic wrote:
>>> On 5/18/2016 1:50 PM, dsi1 wrote:
>>>>
>>>> I haven't ever had a funnel cake. The funnel cake never reached our
>>>> shores. OTOH, I guess I could make one - using a funnel, of course!
>>>>
>>>
>>> Well that's interesting, I mean you have a college football team, and
>>> it's standard stadium fare stateside.
>>>
>>> They're also found at literally every state and county fair.
>>>
>>> Coated with a nice dusting of powdered sugar they are a bit of a fat
>>> splurge.
>>>
>>> I haven't tried this recipe, but it looks workable:
>>>
>>> http://www.seriouseats.com/recipes/2...gh-recipe.html
>>>
>>>
>>>
>>>
>>> At state fairs, funnel cakes are enormous, paper plate-sized affairs
>>> made by pouring batter from a funnel in a winding circular pattern over
>>> hot oil. Traditional recipes call for a fairly standard batter: flour,
>>> eggs, sugar, milk, baking soda or baking powder, but I discovered that
>>> you can make awesome funnel cakes with "complete" buttermilk pancake
>>> mix, which is the kind of mix that only requires water. Easy peasy,
>>> though I like to doctor my mix with a touch of sugar and vanilla.
>>>
>>> Timing, batter thickness, and funnel spout size are the keys to funnel
>>> cake success. If your batter is too thin or watery, you'll have an
>>> enormous mess that spreads and won't hold together. If your batter is
>>> too gloppy you won't be able to pour it out in a timely enough fashion
>>> to avoid an overdone crunchy mess. A 1-cup funnel with a 1/4-inch
>>> opening is an ideal size, a squeeze bottle with a 1/4 inch opening is
>>> even better€”it's easier to control the flow rate.
>>>
>>> Note: Look for pancake mix that only requires adding water.
>>>
>>> 2 quarts canola oil for frying
>>> 1 1/2 cups complete buttermilk pancake mix (see note above)
>>> 2 tablespoons sugar
>>> 1/2 cup water
>>> 2 teaspoons vanilla extract
>>> Powdered sugar to garnish
>>
>>
>> I love those complete mixes. My favorite would be the cornbread mix. I
>> don't even bother to measure. I just dump the amount in a bowl and add
>> enough water till it feels right. I can mix up a batter in seconds. I
>> don't like the mixes that need eggs or oil. I shouldn't have to deal
>> with stuff like that! Hee hee.
>
> I too favor mixes for a quick result.
>
> With cornbread I always add a little diced green chile, some bacon bits,
> a handful of thawed corn kernels, and sharp cheddar cheese.
>
> Never had any complaints.

Oddly enough, I've never thought of that before. That sounds pretty damn
good. I don't have any mix so I'll have to whip up a batch the hard way.
Hee hee.

>
>> Thanks for the tips. I guess the good part is that I can fry these up in
>> a pan with about 3/4" of oil?
>
> You betcha, a cast iron skillet will work well.
>
>

On 5/18/2016 3:44 PM, dsi1 wrote:
> On 5/18/2016 11:26 AM, Orographic wrote:
>> On 5/18/2016 3:22 PM, dsi1 wrote:
>>> On 5/18/2016 11:02 AM, Orographic wrote:
>>>> On 5/18/2016 1:50 PM, dsi1 wrote:
>>>>>
>>>>> I haven't ever had a funnel cake. The funnel cake never reached our
>>>>> shores. OTOH, I guess I could make one - using a funnel, of course!
>>>>>
>>>>
>>>> Well that's interesting, I mean you have a college football team, and
>>>> it's standard stadium fare stateside.
>>>>
>>>> They're also found at literally every state and county fair.
>>>>
>>>> Coated with a nice dusting of powdered sugar they are a bit of a fat
>>>> splurge.
>>>>
>>>> I haven't tried this recipe, but it looks workable:
>>>>
>>>> http://www.seriouseats.com/recipes/2...gh-recipe.html
>>>>
>>>>
>>>>
>>>>
>>>>
>>>> At state fairs, funnel cakes are enormous, paper plate-sized affairs
>>>> made by pouring batter from a funnel in a winding circular pattern over
>>>> hot oil. Traditional recipes call for a fairly standard batter: flour,
>>>> eggs, sugar, milk, baking soda or baking powder, but I discovered that
>>>> you can make awesome funnel cakes with "complete" buttermilk pancake
>>>> mix, which is the kind of mix that only requires water. Easy peasy,
>>>> though I like to doctor my mix with a touch of sugar and vanilla.
>>>>
>>>> Timing, batter thickness, and funnel spout size are the keys to funnel
>>>> cake success. If your batter is too thin or watery, you'll have an
>>>> enormous mess that spreads and won't hold together. If your batter is
>>>> too gloppy you won't be able to pour it out in a timely enough fashion
>>>> to avoid an overdone crunchy mess. A 1-cup funnel with a 1/4-inch
>>>> opening is an ideal size, a squeeze bottle with a 1/4 inch opening is
>>>> even better€”it's easier to control the flow rate.
>>>>
>>>> Note: Look for pancake mix that only requires adding water.
>>>>
>>>> 2 quarts canola oil for frying
>>>> 1 1/2 cups complete buttermilk pancake mix (see note above)
>>>> 2 tablespoons sugar
>>>> 1/2 cup water
>>>> 2 teaspoons vanilla extract
>>>> Powdered sugar to garnish
>>>
>>>
>>> I love those complete mixes. My favorite would be the cornbread mix. I
>>> don't even bother to measure. I just dump the amount in a bowl and add
>>> enough water till it feels right. I can mix up a batter in seconds. I
>>> don't like the mixes that need eggs or oil. I shouldn't have to deal
>>> with stuff like that! Hee hee.
>>
>> I too favor mixes for a quick result.
>>
>> With cornbread I always add a little diced green chile, some bacon bits,
>> a handful of thawed corn kernels, and sharp cheddar cheese.
>>
>> Never had any complaints.
>
> Oddly enough, I've never thought of that before. That sounds pretty damn
> good. I don't have any mix so I'll have to whip up a batch the hard way.
> Hee hee.

This is one where you're on your own - I have half a dozen cornbread
recipes and they're all slightly different.

I do favor adding about a teaspoon of sugar to brighten it.

>
>>
>>> Thanks for the tips. I guess the good part is that I can fry these up in
>>> a pan with about 3/4" of oil?
>>
>> You betcha, a cast iron skillet will work well.
>>
>>
>

On 5/18/2016 11:57 AM, Orographic wrote:
> On 5/18/2016 3:44 PM, dsi1 wrote:
>> On 5/18/2016 11:26 AM, Orographic wrote:
>>> On 5/18/2016 3:22 PM, dsi1 wrote:
>>>> On 5/18/2016 11:02 AM, Orographic wrote:
>>>>> On 5/18/2016 1:50 PM, dsi1 wrote:
>>>>>>
>>>>>> I haven't ever had a funnel cake. The funnel cake never reached our
>>>>>> shores. OTOH, I guess I could make one - using a funnel, of
>>>>>> course!
>>>>>>
>>>>>
>>>>> Well that's interesting, I mean you have a college football team, and
>>>>> it's standard stadium fare stateside.
>>>>>
>>>>> They're also found at literally every state and county fair.
>>>>>
>>>>> Coated with a nice dusting of powdered sugar they are a bit of a fat
>>>>> splurge.
>>>>>
>>>>> I haven't tried this recipe, but it looks workable:
>>>>>
>>>>> http://www.seriouseats.com/recipes/2...gh-recipe.html
>>>>>
>>>>>
>>>>>
>>>>>
>>>>>
>>>>>
>>>>> At state fairs, funnel cakes are enormous, paper plate-sized affairs
>>>>> made by pouring batter from a funnel in a winding circular pattern
>>>>> over
>>>>> hot oil. Traditional recipes call for a fairly standard batter: flour,
>>>>> eggs, sugar, milk, baking soda or baking powder, but I discovered that
>>>>> you can make awesome funnel cakes with "complete" buttermilk pancake
>>>>> mix, which is the kind of mix that only requires water. Easy peasy,
>>>>> though I like to doctor my mix with a touch of sugar and vanilla.
>>>>>
>>>>> Timing, batter thickness, and funnel spout size are the keys to funnel
>>>>> cake success. If your batter is too thin or watery, you'll have an
>>>>> enormous mess that spreads and won't hold together. If your batter is
>>>>> too gloppy you won't be able to pour it out in a timely enough fashion
>>>>> to avoid an overdone crunchy mess. A 1-cup funnel with a 1/4-inch
>>>>> opening is an ideal size, a squeeze bottle with a 1/4 inch opening is
>>>>> even better€”it's easier to control the flow rate.
>>>>>
>>>>> Note: Look for pancake mix that only requires adding water.
>>>>>
>>>>> 2 quarts canola oil for frying
>>>>> 1 1/2 cups complete buttermilk pancake mix (see note above)
>>>>> 2 tablespoons sugar
>>>>> 1/2 cup water
>>>>> 2 teaspoons vanilla extract
>>>>> Powdered sugar to garnish
>>>>
>>>>
>>>> I love those complete mixes. My favorite would be the cornbread mix. I
>>>> don't even bother to measure. I just dump the amount in a bowl and add
>>>> enough water till it feels right. I can mix up a batter in seconds. I
>>>> don't like the mixes that need eggs or oil. I shouldn't have to deal
>>>> with stuff like that! Hee hee.
>>>
>>> I too favor mixes for a quick result.
>>>
>>> With cornbread I always add a little diced green chile, some bacon bits,
>>> a handful of thawed corn kernels, and sharp cheddar cheese.
>>>
>>> Never had any complaints.
>>
>> Oddly enough, I've never thought of that before. That sounds pretty damn
>> good. I don't have any mix so I'll have to whip up a batch the hard way.
>> Hee hee.
>
> This is one where you're on your own - I have half a dozen cornbread
> recipes and they're all slightly different.
>
> I do favor adding about a teaspoon of sugar to brighten it.

A little sugar is almost always the secret ingredient.


>
>>
>>>
>>>> Thanks for the tips. I guess the good part is that I can fry these
>>>> up in
>>>> a pan with about 3/4" of oil?
>>>
>>> You betcha, a cast iron skillet will work well.
>>>

Hoo boy that sounds good. I'm a man of constant hunger, I guess.

>>>
>>
>

dsi1 wrote in rec.food.cooking:

> On 5/18/2016 11:02 AM, Orographic wrote:
> > On 5/18/2016 1:50 PM, dsi1 wrote:
> > >
> > > I haven't ever had a funnel cake. The funnel cake never reached
> > > our shores. OTOH, I guess I could make one - using a funnel, of
> > > course!
> > >
> >
> > Well that's interesting, I mean you have a college football team,
> > and it's standard stadium fare stateside.
> >
> > They're also found at literally every state and county fair.
> >
> > Coated with a nice dusting of powdered sugar they are a bit of a fat
> > splurge.
> >
> > I haven't tried this recipe, but it looks workable:
> >
> > http://www.seriouseats.com/recipes/2...-cake-fried-do
> > ugh-recipe.html
> >
> >
> > At state fairs, funnel cakes are enormous, paper plate-sized affairs
> > made by pouring batter from a funnel in a winding circular pattern
> > over hot oil. Traditional recipes call for a fairly standard
> > batter: flour, eggs, sugar, milk, baking soda or baking powder, but
> > I discovered that you can make awesome funnel cakes with "complete"
> > buttermilk pancake mix, which is the kind of mix that only requires
> > water. Easy peasy, though I like to doctor my mix with a touch of
> > sugar and vanilla.
> >
> > Timing, batter thickness, and funnel spout size are the keys to
> > funnel cake success. If your batter is too thin or watery, you'll
> > have an enormous mess that spreads and won't hold together. If your
> > batter is too gloppy you won't be able to pour it out in a timely
> > enough fashion to avoid an overdone crunchy mess. A 1-cup funnel
> > with a 1/4-inch opening is an ideal size, a squeeze bottle with a
> > 1/4 inch opening is even better€”it's easier to control the flow
> > rate.
> >
> > Note: Look for pancake mix that only requires adding water.
> >
> > 2 quarts canola oil for frying
> > 1 1/2 cups complete buttermilk pancake mix (see note above)
> > 2 tablespoons sugar
> > 1/2 cup water
> > 2 teaspoons vanilla extract
> > Powdered sugar to garnish
>
>
> I love those complete mixes. My favorite would be the cornbread mix.
> I don't even bother to measure. I just dump the amount in a bowl and
> add enough water till it feels right. I can mix up a batter in
> seconds. I don't like the mixes that need eggs or oil. I shouldn't
> have to deal with stuff like that! Hee hee.
>
> Thanks for the tips. I guess the good part is that I can fry these up
> in a pan with about 3/4" of oil?

Memory lane from my years in Hawaii. Don and I did a few parties and
weddings as help and setup and bartender (free stuff as it should be
when possible because it's how you help one another in Aloha).

I think it was Aunt Show-ka (phonetic). She made a lovely batch of
dime sausage (little fat) then 1/2 lb or so of bacon and lifted it out
then added small spoons of Jiffy corn mix to the fat. Gosh that was
good! Little puffy fried bits of heaven in there.



--

On 5/18/2016 12:31 PM, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
>> On 5/18/2016 11:02 AM, Orographic wrote:
>>> On 5/18/2016 1:50 PM, dsi1 wrote:
>>>>
>>>> I haven't ever had a funnel cake. The funnel cake never reached
>>>> our shores. OTOH, I guess I could make one - using a funnel, of
>>>> course!
>>>>
>>>
>>> Well that's interesting, I mean you have a college football team,
>>> and it's standard stadium fare stateside.
>>>
>>> They're also found at literally every state and county fair.
>>>
>>> Coated with a nice dusting of powdered sugar they are a bit of a fat
>>> splurge.
>>>
>>> I haven't tried this recipe, but it looks workable:
>>>
>>> http://www.seriouseats.com/recipes/2...-cake-fried-do
>>> ugh-recipe.html
>>>
>>>
>>> At state fairs, funnel cakes are enormous, paper plate-sized affairs
>>> made by pouring batter from a funnel in a winding circular pattern
>>> over hot oil. Traditional recipes call for a fairly standard
>>> batter: flour, eggs, sugar, milk, baking soda or baking powder, but
>>> I discovered that you can make awesome funnel cakes with "complete"
>>> buttermilk pancake mix, which is the kind of mix that only requires
>>> water. Easy peasy, though I like to doctor my mix with a touch of
>>> sugar and vanilla.
>>>
>>> Timing, batter thickness, and funnel spout size are the keys to
>>> funnel cake success. If your batter is too thin or watery, you'll
>>> have an enormous mess that spreads and won't hold together. If your
>>> batter is too gloppy you won't be able to pour it out in a timely
>>> enough fashion to avoid an overdone crunchy mess. A 1-cup funnel
>>> with a 1/4-inch opening is an ideal size, a squeeze bottle with a
>>> 1/4 inch opening is even better€”it's easier to control the flow
>>> rate.
>>>
>>> Note: Look for pancake mix that only requires adding water.
>>>
>>> 2 quarts canola oil for frying
>>> 1 1/2 cups complete buttermilk pancake mix (see note above)
>>> 2 tablespoons sugar
>>> 1/2 cup water
>>> 2 teaspoons vanilla extract
>>> Powdered sugar to garnish
>>
>>
>> I love those complete mixes. My favorite would be the cornbread mix.
>> I don't even bother to measure. I just dump the amount in a bowl and
>> add enough water till it feels right. I can mix up a batter in
>> seconds. I don't like the mixes that need eggs or oil. I shouldn't
>> have to deal with stuff like that! Hee hee.
>>
>> Thanks for the tips. I guess the good part is that I can fry these up
>> in a pan with about 3/4" of oil?
>
> Memory lane from my years in Hawaii. Don and I did a few parties and
> weddings as help and setup and bartender (free stuff as it should be
> when possible because it's how you help one another in Aloha).
>
> I think it was Aunt Show-ka (phonetic). She made a lovely batch of
> dime sausage (little fat) then 1/2 lb or so of bacon and lifted it out
> then added small spoons of Jiffy corn mix to the fat. Gosh that was
> good! Little puffy fried bits of heaven in there.
>
>
>

Well that's interesting. I have recently been buying those small boxes
of mixes. I used to think it was goofy to have such small boxes but
these days I can mix them up fast and make a batch of muffins in the
toaster oven with very little fuss. Just 6 muffins but that's about all
we need. I'll have to try frying the mix when I can. Perhaps I can make
pancakes. Thanks.

On 5/18/2016 4:13 PM, dsi1 wrote:
> On 5/18/2016 11:57 AM, Orographic wrote:
>> On 5/18/2016 3:44 PM, dsi1 wrote:
>>> On 5/18/2016 11:26 AM, Orographic wrote:
>>>> On 5/18/2016 3:22 PM, dsi1 wrote:
>>>>> On 5/18/2016 11:02 AM, Orographic wrote:
>>>>>> On 5/18/2016 1:50 PM, dsi1 wrote:
>>>>>>>
>>>>>>> I haven't ever had a funnel cake. The funnel cake never reached our
>>>>>>> shores. OTOH, I guess I could make one - using a funnel, of
>>>>>>> course!
>>>>>>>
>>>>>>
>>>>>> Well that's interesting, I mean you have a college football team, and
>>>>>> it's standard stadium fare stateside.
>>>>>>
>>>>>> They're also found at literally every state and county fair.
>>>>>>
>>>>>> Coated with a nice dusting of powdered sugar they are a bit of a fat
>>>>>> splurge.
>>>>>>
>>>>>> I haven't tried this recipe, but it looks workable:
>>>>>>
>>>>>> http://www.seriouseats.com/recipes/2...gh-recipe.html
>>>>>>
>>>>>>
>>>>>>
>>>>>>
>>>>>>
>>>>>>
>>>>>>
>>>>>> At state fairs, funnel cakes are enormous, paper plate-sized affairs
>>>>>> made by pouring batter from a funnel in a winding circular pattern
>>>>>> over
>>>>>> hot oil. Traditional recipes call for a fairly standard batter:
>>>>>> flour,
>>>>>> eggs, sugar, milk, baking soda or baking powder, but I discovered
>>>>>> that
>>>>>> you can make awesome funnel cakes with "complete" buttermilk pancake
>>>>>> mix, which is the kind of mix that only requires water. Easy peasy,
>>>>>> though I like to doctor my mix with a touch of sugar and vanilla.
>>>>>>
>>>>>> Timing, batter thickness, and funnel spout size are the keys to
>>>>>> funnel
>>>>>> cake success. If your batter is too thin or watery, you'll have an
>>>>>> enormous mess that spreads and won't hold together. If your batter is
>>>>>> too gloppy you won't be able to pour it out in a timely enough
>>>>>> fashion
>>>>>> to avoid an overdone crunchy mess. A 1-cup funnel with a 1/4-inch
>>>>>> opening is an ideal size, a squeeze bottle with a 1/4 inch opening is
>>>>>> even better€”it's easier to control the flow rate.
>>>>>>
>>>>>> Note: Look for pancake mix that only requires adding water.
>>>>>>
>>>>>> 2 quarts canola oil for frying
>>>>>> 1 1/2 cups complete buttermilk pancake mix (see note above)
>>>>>> 2 tablespoons sugar
>>>>>> 1/2 cup water
>>>>>> 2 teaspoons vanilla extract
>>>>>> Powdered sugar to garnish
>>>>>
>>>>>
>>>>> I love those complete mixes. My favorite would be the cornbread mix. I
>>>>> don't even bother to measure. I just dump the amount in a bowl and add
>>>>> enough water till it feels right. I can mix up a batter in seconds. I
>>>>> don't like the mixes that need eggs or oil. I shouldn't have to deal
>>>>> with stuff like that! Hee hee.
>>>>
>>>> I too favor mixes for a quick result.
>>>>
>>>> With cornbread I always add a little diced green chile, some bacon
>>>> bits,
>>>> a handful of thawed corn kernels, and sharp cheddar cheese.
>>>>
>>>> Never had any complaints.
>>>
>>> Oddly enough, I've never thought of that before. That sounds pretty damn
>>> good. I don't have any mix so I'll have to whip up a batch the hard way.
>>> Hee hee.
>>
>> This is one where you're on your own - I have half a dozen cornbread
>> recipes and they're all slightly different.
>>
>> I do favor adding about a teaspoon of sugar to brighten it.
>
> A little sugar is almost always the secret ingredient.

I do stick to white sugar, tried brown once and it was not right.

>>
>>>
>>>>
>>>>> Thanks for the tips. I guess the good part is that I can fry these
>>>>> up in
>>>>> a pan with about 3/4" of oil?
>>>>
>>>> You betcha, a cast iron skillet will work well.
>>>>
>
> Hoo boy that sounds good. I'm a man of constant hunger, I guess.
>
One of the fun parts of being human, no?

Schnell, those blobs of cornmeal fried are Hush Puppies,
usually.

N.

....and frying it like pancakes are sometimes called Johnny Cakes.
I will probably see a lot of arguments about differences, but I'm talking
generally.

N.

On Thursday, May 19, 2016 at 2:49:32 AM UTC-10, Nancy2 wrote:
> ...and frying it like pancakes are sometimes called Johnny Cakes.
> I will probably see a lot of arguments about differences, but I'm talking
> generally.
>
> N.

Nobody could possibly disagree with that.

You could probably call them hoecakes too. I'd just call them cornmeal pancakes because that's just the kind of guy I am.

Nancy2 wrote in rec.food.cooking:

> ...and frying it like pancakes are sometimes called Johnny Cakes.
> I will probably see a lot of arguments about differences, but I'm
> talking generally.
>
> N.

I can work with that as a generic. I can see someone using that mix to
make something that seemed like it.

--