tag:blogger.com,1999:blog-20155610.post2792108647774087202..comments2024-03-06T02:46:19.929+00:00Comments on Translation Tribulations: Even more cookies for the PortugueseKevin Lossnerhttp://www.blogger.com/profile/14727800526216764023noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-20155610.post-56512889561520630032014-07-22T07:21:31.686+01:002014-07-22T07:21:31.686+01:00Vanilla extract was never a problem here, Allison,...Vanilla extract was never a problem here, Allison, certainly less so than in Germany where the stuff is sold in silly little foil packets. Still, I would prefer buying it by the quart at least, not in small bottles that get used up in a few days. That I enjoy baking isn't much of a revelation; I've mentioned on numerous occasions that <a href="http://www.translationtribulations.com/2012/12/prato-on-pretzels-and-my-start-in.html" rel="nofollow">baking projects were one of the things that got me started in translation some 38 years ago</a>. Probably the first thing, though after all these years I can't recall whether I might not have done a bit for pyrotechnics, explosives and poison gas first or at about the same time. The 8th floor of <a href="http://library.caltech.edu/" rel="nofollow">Millikan Library</a> was a great place to practice one's German and Russian skills with old texts. <br /><br />I'll ask around about the lime; I think I can improve the nutritional value of things I make with corn if I use it too. I seem to recall that it's one of those things which, <a href="http://en.wikipedia.org/wiki/Pellagra" rel="nofollow">if left out in a diet heavy with corn</a>, can lead to the four D's: diarrhea, dermatitis, dementia and death. When I had an excess of figs years ago on a Greek vacation I just made up a fresh jam with honey every morning, which provided a rather nice breakfast for a week; you could probably do that as a freezer jam.Kevin Lossnerhttps://www.blogger.com/profile/14727800526216764023noreply@blogger.comtag:blogger.com,1999:blog-20155610.post-36197604046224809422014-07-22T07:06:43.556+01:002014-07-22T07:06:43.556+01:00I reformulated the mango cookie recipe last night;...I reformulated the mango cookie recipe last night; the result was rather satisfying:<br /><br />1/4 cup (60 g) butter<br />1/2 cup (100 g) brown rice sugar<br />1 small chicken egg<br />1 teaspoon vanilla extract<br />1/4 cup (60 ml) mango puree<br />1 cup (190 g) fine corn (maize) flour<br />1/2 teaspoon baking soda<br /><br />Cream the butter and sugar well, then add the vanilla and egg, beat more and then add the mango finally, ensuring a thorough, smooth mixture. Then add the flour and baking soda, mix well but not too long (though with corn flour you have no gluten, so this may not be an issue like it is with wheat).<br /><br />Drop onto a baking sheet and bake at 375°C (190°C) for 10 to 12 minutes. I got 2 dozen cookies for this quantity.<br /><br />Note that brown rice sugar is *not* the sugar you usually use. It is less sweet among other things. <br /><br /><a href="http://www.liquidsugars.com/organic_brown_rice_sugar.html" rel="nofollow">http://www.liquidsugars.com/organic_brown_rice_sugar.html</a>Kevin Lossnerhttps://www.blogger.com/profile/14727800526216764023noreply@blogger.comtag:blogger.com,1999:blog-20155610.post-29860131852338706392014-07-21T02:33:32.333+01:002014-07-21T02:33:32.333+01:00Thank you for the new word, Kevin - and also for t...Thank you for the new word, Kevin - and also for the revelation that you enjoy baking! How ironic that the absence of artificial sugar from one's diet greatly improves digestion. I had a good laugh about your search for ingredients which are difficult to find in Portugal. My experience when first landing here was the same. I share your impression of the relatively high incidence of diabetes here, too. By the way, quite by chance, I found vanilla essence (aroma de baunhilla) last week in Pingo Doce. Country of origin: UK. I think, as a matter of urgency (I have about a fortnight until the figs will be too ripe and it is too late for another year) I should try to find "lime" - a white powder I need for a green fig preserve recipe. I have no idea where to start! If you happen to come across it in your explorations in the food aisles...Anonymousnoreply@blogger.com