Subj : Today in History - 1902
To : All
From : Dave Drum
Date : Fri Sep 01 2023 04:34:00
01 September 1902 - PARIS MOVIEGOERS HEAD TO THE MOON AND BACK: Jules
Verne novels have inspired a new moving picture from French artist
Georges Melies, a fanciful frolic chronicling a lunar landing and a
meeting with inhabitants of the moon. "A Trip to the Moon" will open
just over a month later in the US and eventually will be called the
first science-fiction film.
A group of astronomers go on an expedition to the Moon.
An association of astronomers has convened to listen to the plan of
Professor Barbenfouillis, their president, to fly to the moon. With the
one dissenting voice quashed by Barbenfouillis and the other members,
the plan is approved with Barbenfouillis choosing five others to
accompany him. Most of the preparation for the trip is in building the
vessel and launching mechanism, which resemble a large bullet and a
large gun respectively. Hitting the moon in the eye, the six land safely
at their destination. They find that much about the moon is wonderful
and fantastical, but also that much is not what they would have liked to
encounter as it is life threatening. They have to find a way to get out
of their alien predicament to get back home safely.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Savory Suzhou Mooncakes
Categories: Pastry, Pork, Herbs, Wine
Yield: 16 servings
MMMMM--------------------------FILLING-------------------------------
1 lg Scallion; trimmed
1 Thin (2 1/2" long) slice
- ginger
+=PLUS=+
1/2 ts Minced ginger
1/2 lb (225 g) ground pork
1 tb Granulated sugar
1 tb Cornstarch
1 tb Shaoxing wine
1 tb Light soy sauce
1 1/2 ts Dark soy sauce
1/2 ts Sesame oil
1/2 ts Kosher salt
pn Ground white pepper
MMMMM------------------------DOUGH PASTE-----------------------------
1 c + 3 tb (158 g) A-P flour
1/2 c (110 g) lard
MMMMM---------------------------DOUGH--------------------------------
1 3/4 c (225 g) A-P flour; more as
- needed
3 tb Lard
2 tb Granulated sugar
pn Kosher salt
1/2 c (120 ml) boiling water; more
- as needed
1 lg Egg
MAKE THE FILLING: In a blender, blend the scallion, sliced ginger and
1/4 cup water on high until puréed. Strain through a fine-mesh sieve
and transfer 3 tb of the flavored water to a medium bowl. Add the
pork, sugar, cornstarch, wine, both soy sauces, the sesame oil,
minced ginger, salt and pepper. Mix well.
Wet your hands slightly to prevent sticking, then divide the meat
mixture evenly into 16 balls (each about 1 rounded tb) and place on a
baking sheet. Cover lightly with plastic wrap and refrigerate to firm
up while preparing the dough.
MAKE THE DOUGH PASTE: In a medium bowl, mix the flour and lard with a
silicone spatula or your hands until they form a dough. The paste
should just hold together: It will be dry and flaky but still oily.
Shape into 16 small balls (each about 1 scant tablespoon) on another
baking sheet, and cover lightly with plastic wrap.
MAKE THE DOUGH: In a large heatproof bowl, mix the flour, lard, sugar
and salt. Stream in the boiling water and mix with a silicone spatula
to form a dough. When the dough is cool enough to handle, use your
hands to knead the dough until it is very smooth with no lumps,
adding more water or flour as needed for dough that is tacky but not
sticky. Divide the dough into 16 balls (each about 1 rounded tb) on a
separate baking sheet and cover lightly with plastic wrap. Let the
dough paste and dough rest for 20 minutes.
Set oven @ 400ºF/205ºC.
MEANWHILE, ASSEMBLE THE MOONCAKES: Place a ball of the dough in one
palm and use your other palm to press it into a flat disk. Take a
ball of the paste and place in the center of the disk. Bring the
sides of the dough up and around the paste ball, so that the paste is
encased within the dough.
With a lightly floured rolling pin on a lightly floured surface,
flatten this ball of dough into a flat, long and thin oval. Starting
from the bottom narrow end of the oval, roll the dough into a log.
Set aside under plastic wrap. Repeat with the remaining balls of
dough, keeping the logs under plastic wrap to prevent them from
drying out. Rest for 10 minutes.
Position a log so that it’s vertical and flatten with a rolling pin,
rolling up and down, to form a long oval. Roll it up again into a log,
lightly flouring the rolling pin and surface as necessary. Press a
chopstick or your finger crosswise down the middle so that the two
edges bend upward. Flatten the whole thing with your palm so that you
see two spirals. Using a rolling pin, flatten the dough into a thin
circle, about 4" wide. Repeat with the remaining logs.
ADD THE MEAT FILLING: Place a ball of meat inside the circle. Pleat
the dough around the meat and pinch to close. Pinch off any excess
dough. Flip the ball over, gently press with your palm to flatten it
slightly, and set it on a baking sheet, covering it loosely with
plastic wrap to prevent drying out. Repeat with all the remaining
dough and meat.
In a small bowl, make the egg wash by combining the egg with 1 ts
water. Brush the mooncakes with the egg wash and bake until golden
brown, 25 to 30 minutes. Let cool slightly, then serve while hot.
Mooncakes will keep in an airtight container for 3 to 5 days
refrigerated or for several months frozen.
Recipe from: Betty Liu
Adapted by: Clarissa Wei
Yield: 16 mooncakes
ECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... It tastes like a tropical vacation. And I like vacations!
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