These are not "Oro Saiwa" but they look like.
Last time I used these to make "Salami".
http://tinypic.com/716af8.jpg
I hope this photo can help you!
Ciao
Pandora

Pandora wrote:
> These are not "Oro Saiwa" but they look like.
> Last time I used these to make "Salami".
> http://tinypic.com/716af8.jpg
> I hope this photo can help you!
> Ciao
> Pandora
>
>
Hmmmm. Haven't seen anything here that looks exactly like those in your
pic, but we have something here called "Marie Biscuits" that are dry and
only slightly sweet... Maybe I can try those? The other option is
"Tennis Biscuits" but those have a distinct coconut flavor.... not sure
if they would be suitable.
Cheers
Cathy

--
I don't suffer from insanity - I enjoy every minute of it

"cathyxyz" > ha scritto nel messaggio
...
> Pandora wrote:
>> These are not "Oro Saiwa" but they look like.
>> Last time I used these to make "Salami".
>> http://tinypic.com/716af8.jpg
>> I hope this photo can help you!
>> Ciao
>> Pandora
>>
>>
> Hmmmm. Haven't seen anything here that looks exactly like those in your
> pic, but we have something here called "Marie Biscuits" that are dry and
> only slightly sweet... Maybe I can try those? The other option is "Tennis
> Biscuits" but those have a distinct coconut flavor.... not sure if they
> would be suitable.

I think the first on are OK. I don't know if the "Marie Biscuits"
consistency! If they have, you can use them!

> Cheers
> Cathy

Cheers
Pandora

On Mon 11 Jul 2005 10:03:08a, cathyxyz wrote in rec.food.cooking:

> Pandora wrote:
>> These are not "Oro Saiwa" but they look like.
>> Last time I used these to make "Salami".
>> http://tinypic.com/716af8.jpg
>> I hope this photo can help you!
>> Ciao
>> Pandora
>>
>>
> Hmmmm. Haven't seen anything here that looks exactly like those in your
> pic, but we have something here called "Marie Biscuits" that are dry and
> only slightly sweet... Maybe I can try those? The other option is
> "Tennis Biscuits" but those have a distinct coconut flavor.... not sure
> if they would be suitable.
> Cheers
> Cathy
>
Cathy, I've had Marie Biscuits and those would work fine. As for the
Tennis Biscuits, I love the flavors of chocolate and coconut together.
That would be an interesting variation.

--
Wayne Boatwright Õ¿Õ¬
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright wrote:

> > Hmmmm. Haven't seen anything here that looks exactly like those in your
> > pic, but we have something here called "Marie Biscuits" that are dry and
> > only slightly sweet... Maybe I can try those? The other option is
> > "Tennis Biscuits" but those have a distinct coconut flavor.... not sure
> > if they would be suitable.
> > Cheers
> > Cathy
> >
> Cathy, I've had Marie Biscuits and those would work fine. As for the
> Tennis Biscuits, I love the flavors of chocolate and coconut together.
> That would be an interesting variation.

Good call Wayne. Was just discussing this with DH and he is keen to try
the Tennis Biscuits... he loves coconut with chocolate too!
Cheers
Cathy

Pandora wrote:

>
> I think the first on are OK. I don't know if the "Marie Biscuits"
> consistency! If they have, you can use them!
>
> > Cheers
> > Cathy
>
> Cheers
> Pandora

We will try it. Thanks again.
Cheers
Cathy

Pandora wrote:
> These are not "Oro Saiwa" but they look like.
> Last time I used these to make "Salami".
> http://tinypic.com/716af8.jpg
> I hope this photo can help you!
> Ciao
> Pandora
>
>
These look exactly like the Petit Beurre I mentioned and even have the
word "petit" on each. I have not eaten any in a long time, but I do
not remember them being made with much fat. I considered them quite
dry.

How would Amaretti do in the salami? Since they are mostly meringue
and almonds, would they melt? I am asking, because they are easy to
crush.

I used to make a chocolate salami and use lightly toasted almonds as
you use the cookie crumbs. I also put in glaceed orange peel, but
yours looks more interesting and real. )

"cathyxyz" <
> We will try it. Thanks again.

Tell me when you will make it!
Cheers
pandora

"Margaret Suran" wrote:
> These look exactly like the Petit Beurre I mentioned and even have the
> word "petit" on each. I have not eaten any in a long time, but I do not
> remember them being made with much fat. I considered them quite dry.
They are OK, then!.
>
> How would Amaretti do in the salami? Since they are mostly meringue and
> almonds, would they melt? I am asking, because they are easy to crush.

Amaretti are no good for this recipe because are too friable. And when you
cut the salami, you woulden't see the similar salami's fat that is formed
with the big pieces of biscuits.

> I used to make a chocolate salami and use lightly toasted almonds as you
> use the cookie crumbs. I also put in glaceed orange peel, but yours looks
> more interesting and real. )

We can exchange the recipes))) if you want to send me! Sometimes I've put
almonds over the salami (but It hadn't the form of a salami!).
Cheers
Pandora
>

Pandora wrote:
> "Margaret Suran" wrote:

>>I used to make a chocolate salami and use lightly toasted almonds as you
>>use the cookie crumbs. I also put in glaceed orange peel, but yours looks
>>more interesting and real. )
>
>
> We can exchange the recipes))) if you want to send me! Sometimes I've put
> almonds over the salami (but It hadn't the form of a salami!).
> Cheers
> Pandora
>
>
>
Pandora, Gladly, here is my recipe. The only thing that is good is
that it does not melt once it is set and you said that yours does. Of
course, I used to make it in Winter, as Christmas/Hanukkah gifts, so
it was much cooler than it is now. )

It is from The Settlement Cookbook


CHOCOLATE SAUSAGE:

1/2 lb (8 ounces) semisweet or bittersweet chocolate

l whole egg

1/2 cup blanched almonds, slivered. (I toast the slivered almonds
lightly, because the flavor is much better).

I also add about 1/4 to 1/2 cup of diced glaceed orange peel. It is
not part of the recipe in the cook book.

Granulated sugar in which to roll the shaped sausage


Cut the chocolate into small pieces and melt in double boiler.
When melted, add the egg and stir until smooth. Add the almonds and
mix them into the chocolate mixture. Do the same with the orange peel
if you use it.

Pile everything on a buttered plate (make sure to use unsalted
butter). When cool and starting to firm, divide into three parts,
form 1 1/2" thick sausages and roll in the sugar.

When completely chilled and firm, the sausages can be sliced to
desired thickness.

"Margaret Suran" wrote:
Pandora wrote:
>
>>>I used to make a chocolate salami and use lightly toasted almonds as you
>>>use the cookie crumbs. I also put in glaceed orange peel, but yours
>>>looks more interesting and real. )

Only because it looks real ))
Perhaps the taste of your cake is more interesting!
>>
>>
>> We can exchange the recipes))) if you want to send me! Sometimes I've
>> put almonds over the salami (but It hadn't the form of a salami!).
>> Cheers
>> Pandora
>>
>>
>>
> Pandora, Gladly, here is my recipe. The only thing that is good is that
> it does not melt once it is set and you said that yours does. Of course,
> I used to make it in Winter, as Christmas/Hanukkah gifts, so it was much
> cooler than it is now. )

My cat (my boyfriend) eats cakes every day!
>
> It is from The Settlement Cookbook

OK
>
>
> CHOCOLATE SAUSAGE:
>
> 1/2 lb (8 ounces) semisweet or bittersweet chocolate
>
> l whole egg
>
> 1/2 cup blanched almonds, slivered. (I toast the slivered almonds lightly,
> because the flavor is much better).

Of course
>
> I also add about 1/4 to 1/2 cup of diced glaceed orange peel. It is not
> part of the recipe in the cook book.

OK I don't like glaceed orange. Can I avoid them?
>
> Granulated sugar in which to roll the shaped sausage
>
>
> Cut the chocolate into small pieces and melt in double boiler.
> When melted, add the egg and stir until smooth. Add the almonds and mix
> them into the chocolate mixture. Do the same with the orange peel if you
> use it.
>
> Pile everything on a buttered plate (make sure to use unsalted butter).
> When cool and starting to firm, divide into three parts, form 1 1/2" thick
> sausages and roll in the sugar.
>
> When completely chilled and firm, the sausages can be sliced to desired
> thickness.

It seems a very good recipe! I'll try and then I will tell you. Tomorrow I
hope!
Thank you very much! You are very kind!
Pandora