American Hot Dogs
- 2lz2p
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Re: American Hot Dogs
I picked up a package at Best Market (Dolphin Roundabout) - I wasn't sure, but thought they looked like the picture GB posted. I gave them a try and agree they have a good flavor. And there were 5 in the package which matched the package of 5 hot dog buns -- will wonders never cease, in USA they never could get the number of wieners in a package to agree with the number of buns in a package
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Re: American Hot Dogs
I bought mine at Tops in Central Festival. 5 in the pack, buns came 4 in a pack. Thailand isn't so different from US after all.
- Gaybutton
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Re: American Hot Dogs
Now all I need is to find somewhere that sells cans of corned beef hash and Fig Newtons . . .lvdkeyes wrote:Thailand isn't so different from US after all.
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Re: American Hot Dogs
Corned beef hash would be nice. I can survive with fig newtons. I would make them if I got desperate for them.
Re: American Hot Dogs
With or without?lvdkeyes wrote:Corned beef hash would be nice. I can survive with fig newtons. I would make them if I got desperate for them.
- Gaybutton
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Re: American Hot Dogs
With or without what?thaiworthy wrote:With or without?
Goooooooood. That means you probably have a recipe for Fig Newtons. If you do, please post it. Also, I'd like a good recipe for pecan pie.lvdkeyes wrote:I would make them if I got desperate for them.
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Re: American Hot Dogs
Oops! Should be without.thaiworthy wrote:With or without?lvdkeyes wrote:Corned beef hash would be nice. I can survive with fig newtons. I would make them if I got desperate for them.
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Re: American Hot Dogs
FIG NEWTONS
DOUGH/CRUST:
3 c. unbleached flour
1/2 tsp. baking soda
1/4 tsp. baking powder
2 tbsp. canola oil
1/4 c. honey
1/4 c. corn syrup
1 drop lemon extract
1 drop orange extract
2 egg whites
1 tsp. lemon juice
Put all the dough ingredients into a mixing bowl. Beat for three to four minutes with an electric mixer set at medium speed. Cover the bowl and refrigerate the dough for two hours.
FILLING:
2 1/2 lbs. fresh figs
1/4 c. orange juice
4 tbsp. honey
While the dough is chilling, make the filling. Wash and drain the figs, then cut off their tops and halve them. Puree the figs in a food processor. Pour the puree into a nonstick saucepan and add the orange juice and honey, combining well. Bring the mixture to a boil, then lower the heat to medium. Cook until most of the liquid evaporates and the mixture is thick, stirring occasionally. Remove from heat. This will yield about 1 1/2 cups of filling.
Remove the dough from the refrigerator (after two hours) and divide it into four parts. Roll each part out to a rectangle about 11 x 5 inches and one quarter inch thick (use extra flour if necessary). Spread about 1/3 cup of filling on one section of the dough. Then fold over each side to make a seam. Using two metal spatulas, turn the dough with the seam side down.
Place the rolled dough on a baking sheet. Repeat with the other three sections of dough. Bake at 325 degrees for 12 to 15 minutes. Cool, then cut each roll into six cookies.
Makes 24 fig newtons.
Honey Pecan Pie
(8 servings)
Pastry for a 1-crust pie
1/2 cup honey
1/2 cup white corn syrup
1/3 cup granulated sugar
1/3 cup light brown sugar
3 eggs, lightly beaten
4 tbsp butter, melted
1 tsp vanilla extract
1 cup pecan halves
Preheat oven to 375 F.
Line a 9-inch pie plate with pastry.
Combine all ingredients except pecan halves. Pour into prepared pie plate. Arrange nut halves on top in any desired pattern.
Bake for 40 to 50 minutes, until filling is set and pastry is golden brown. Cool and serve cold or slightly warm.
DOUGH/CRUST:
3 c. unbleached flour
1/2 tsp. baking soda
1/4 tsp. baking powder
2 tbsp. canola oil
1/4 c. honey
1/4 c. corn syrup
1 drop lemon extract
1 drop orange extract
2 egg whites
1 tsp. lemon juice
Put all the dough ingredients into a mixing bowl. Beat for three to four minutes with an electric mixer set at medium speed. Cover the bowl and refrigerate the dough for two hours.
FILLING:
2 1/2 lbs. fresh figs
1/4 c. orange juice
4 tbsp. honey
While the dough is chilling, make the filling. Wash and drain the figs, then cut off their tops and halve them. Puree the figs in a food processor. Pour the puree into a nonstick saucepan and add the orange juice and honey, combining well. Bring the mixture to a boil, then lower the heat to medium. Cook until most of the liquid evaporates and the mixture is thick, stirring occasionally. Remove from heat. This will yield about 1 1/2 cups of filling.
Remove the dough from the refrigerator (after two hours) and divide it into four parts. Roll each part out to a rectangle about 11 x 5 inches and one quarter inch thick (use extra flour if necessary). Spread about 1/3 cup of filling on one section of the dough. Then fold over each side to make a seam. Using two metal spatulas, turn the dough with the seam side down.
Place the rolled dough on a baking sheet. Repeat with the other three sections of dough. Bake at 325 degrees for 12 to 15 minutes. Cool, then cut each roll into six cookies.
Makes 24 fig newtons.
Honey Pecan Pie
(8 servings)
Pastry for a 1-crust pie
1/2 cup honey
1/2 cup white corn syrup
1/3 cup granulated sugar
1/3 cup light brown sugar
3 eggs, lightly beaten
4 tbsp butter, melted
1 tsp vanilla extract
1 cup pecan halves
Preheat oven to 375 F.
Line a 9-inch pie plate with pastry.
Combine all ingredients except pecan halves. Pour into prepared pie plate. Arrange nut halves on top in any desired pattern.
Bake for 40 to 50 minutes, until filling is set and pastry is golden brown. Cool and serve cold or slightly warm.
- Gaybutton
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