>  ML> To me, honey has somewhat different characteristics
>  ML> than even the thickest syrup, so I'd have to be
>  ML> extra careful or at least thoughtful in the adaptation.
> I know you have to cut other liquids by about a quarter cup (or increase
> some of the dry ingredients but I forget by how much. There are other
> tweaks that have to be made as well.

It's more than that - the total volume of honey
is not quite that of sugar and liquids, but I
forget exactly why or how much difference.

>  ML> > Right now we've got some SC peaches in the fridge, bananas on the
>  ML> > counter and mangoes in the hanging basket. The combo would make a
>  ML> good > fresh fruit salsa but not a butter.
>  ML> I could see a peach butter (waste of peaches unless they
>  ML> were second-rate) and a banana butter, but not a peach-and-
>  ML> banana butter.
> No, neither can I. Don't actually see a banana butter but a mango one
> would probably be tasty.

Either should be easy enough to formulate. Orange juice
might go well in either as well.

>  ML> > Somewhat different from the way I do red cabbage; I use a recipe
>  ML> from a > Bavarian cook book Steve was given when he had a TDY
>  ML> assignment in Augsburg.
>  ML> I've made braised red cabbage a bunch of times, never
>  ML> using a recipe, but it's ended up tasting right every
>  ML> time (also, it depends on what else the meal consists of).
> I usually make it to go with sauerbraten. Seems like every fall, when
> the weather turns cool, I make it---with extras going into the freezer
> for enjoying later on, without a lot of fuss.

I discover that sauerkraut too freezes well.

>  ML> > Interesting, that never happened in the No Man's Land with the
>  ML> Berlin > wall.
>  ML> The area around the Berlin wall was narrow, urban, deforested,
>  ML> and uninteresting. The DMZ is over 2 miles wide.
> Berlin Wall went around the city but there was another barrier between
> East and West Germany. I don't know how wide the No Man's Land was in
> other areas but there was probably a good bit of fencing, at least, in
> other than urban areas. Probably some wildlife in those areas also.

Probably, but I'm thinking that the vegetation was kept down.

>  ML> Hambak Steak
>  ML> categories: Korean, Japanese, Salisbury, German, hambagu, main, beef
> Interesting combination of cultures here.

Also English or at least Anglo-American.

Yogurt and cardamom sorbet with brown butter and poppy seed biscuits
Categories: British, dairy, dessert
Servings: 8 to 10

h - For the sorbet
100 g golden caster sugar
4 ts runny honey
6 cardamom pods, bruised
1/4 orange, zest of
600 g plain natural yogurt
h - For the shortbread
150 g unsalted butter
75 g golden caster sugar, plus extra for sprinkling
150 g plain flour
75 g cornstarch
1 pn salt
1 Tb poppy seeds

To make the sorbet, place the sugar and honey in a pan 
with the cardamom pods, the zest and 4 Tb water. Place 
over low heat and bring to a gentle simmer. Cook 3 or 
4 min, or until the syrup begins to thicken slightly. 
Remove from the heat and set aside to cool.

Put the yogurt in a mixing bowl. Strain the syrup 
through a sieve on to the yogurt and whisk thoroughly. 
Pour into an ice-cream machine and churn until soft set. 
Transfer to a plastic container, cover and place in the 
freezer until frozen (3 to 4 hr).

To make the shortbread, heat the oven to 170C/350F. 
Place the butter in a pan over low heat. Shake the pan 
once in a while to stop the butter spitting. Cook 5 to 
6 min, until the butter smells fragrant and nutty and 
you see the solids browning on the base of the pan. 
Skim any foamy bubbles from the top. Place the sugar 
in a bowl, then pour over the butter, leaving the 
solids in the base of the pan. Mix well. Combine the 
flour, cornstarch and salt in a separate bowl, then 
add to the butter and sugar mixture. Use a spatula to 
bring everything together to a soft dough. Spread the 
dough evenly over a nonstick 25x15 cm baking tray. 
Press it level with a spatula.

Bake in the oven for 15 to 20 min until golden. Remove 
from the oven and sprinkle with caster sugar and the 
poppy seeds. Use a knife to score the biscuit into 
rectangular fingers. Allow to cool.

Remove the sorbet from the freezer 15 min before 
serving. Give each person a spoonful with a crumbly 
biscuit alongside.

after Gill Meller via guardian.co.uk
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