Friday, October 01, 2010

Memories.....


One thing that I have noticed or at least I admit to , is that I am starting to forget things a little more than I use to.

Creepy.

About a week ago, I saw a recipe for Conchas on some bloggers site and at the time instead of copying the URL, I knew, I just knew that I would be able to find it again.

Fast forward a week, I am sitting in my office at home thinking that I would like to make an attempt at making a few of these and no problem I will look for that recipe.

WRONG.

I can't remember on whose site it was and from who's other blog did I land on it.

There are as many recipes for Conchas on the web as there are kids selling Chiclets.
So, I start looking. And looking. And after a half hour I give up.

I could go into the history file on the laptop and try and locate it , but is it really worth the aggravation and time?

Probably....... They looked so good, soft and pillowy, symmetrical and just the right amount of sugar on the top......

But it won't happen, got too many other things to do.

Unless one of my blogger buddies, readers, critics, cynics, cooks and bottle washers can tell me if they saw the same recently.

Otherwise I will not be able to sleep at night.

Just kidding.

Back to the real important stuff, making some Russian Cabbage Rolls for dinner tonight.

19 comments:

Bob Mrotek said...

Cabbage rolls. Golumpki in Polish (pronounced goh-WHUMP-kee). I think they call it golubtsy in Russian (spelled Голубец in Cyrillic) and pronounced something like goh-loo-BETZ, I think. I love the stuff. I even make a version with peanut butter. It is really fantastic but there is a slight problem. It is hard to eat because it sticks to the roof of your mouth. Whenever I am cooking my mother's recipe for golumpki I have to make a lot of it because it smells so good cooking that it draws people like flies :)

Tancho said...

Yep Golubsti and the Russian Equivalent... Peanut Butter,?
That is an interesting twist, I will have to try that next time. For the most part the recipe is pretty healthy too, only bad thing is the possible fatty meat which you need to keep some moisture in. And they do smell great while cooking....

Nancy said...

Could it be this one?

http://www.lacocinadeleslie.com/2009/05/conchas.html

Although I remember something more recent about conchas and I can't find it either. It might have been on my Facebook wall, not sure.

Nancy said...

Or this one

http://mexicocooks.typepad.com/mexico_cooks/2010/09/my-sweet-mexico-recipes-for-authentic-pastries-breads-candies-beverages-and-frozen-treats.html

jerruL said...

Just don't forget to zip up your pants before you to town. The buns look delish.

Anonymous said...

we've all had that happen at one time or another. but even if we are getting more and more forgetful, at least we are alive and kicking.

good luck finding the recipe. and if you don't, just go to one of the many bakeries there.

have a great weekend!

teresa

Tancho said...

Thanks Nancy, but both of those were not the ones. What I usually do is float around the blogosphere from the other bloggers link pointers. This was something in just the last 2 weeks, so many it is a lesson for me, not to think I am going to remember. I sincerely appreciate the help, and may try one of the recipes anyway!

Jerry. I always check that prior to leaving the house... And yes the buns do look good...and even the conchas....

Felipe said...

Jeez, just go to a pastry shop and buy some. They´re all over the place. You sure like to complicate life.

Tancho said...

Ah Felipe, you will not understand the joy and serenity it provides working with flour, yeast and the like.
Anyone can go buy something from the Bakery, but to make it yourself, and enjoy it is not attainable by ease.
If I didn't preoccupy my time doing this stuff, I would be sitting around the plaza gulping coffee and BSing.....
Oh...that's not all bad either.

Don Cuevas said...

Cabbage Rolls! Yes!! We have some stashed in our freezer. I like to make kasha pilaf to go alongside. When we were in NJ in June, I bought 2 boxes of kasha. It costs about $3 USD for less than a pound. Gotta make it last.

What you need is some sour rye bread to go with the cabbage rools. I may make the bread tomorrow.

Saludos,
Don Cuevas

Tancho said...

Make an extra loaf of rye, I love the stuff, almost as much as black Russian bread!
Kasha on the other hand.... My mother use to make it all the time. The only way I could eat it was smothered in Mayo. Was too dry and grainy for my liking. I tried making it about 15 years ago and still didn't care for it. You probably have a different way to make it thats palatable I trust!

Don Cuevas said...

I was just pricing kasha on Amazon.com. The best looking deal I could find was $5.92 a pound. Forget it. If I wanted to roast my own, it would be cheaper. But it's too much trouble.

Yes; my kasha pilaf is moist and tasty. It's best made with chicken schmaltz and grebenes. Onions, sometimes mushrooms. Later...

Saludos,
Don Cuevas

Tancho said...

Well Sr.Cuevas, you got the answer, anything made with schmaltz has to be good. Maybe not low cal but good. Let me know if you found a source for duck schmaltz around here.....

Bob Mrotek said...

Are you guys sure that you are talking about the same kasha?. Doesn't the taste and structure of kasha depend a lot upon the particular grain that it is made from? Typical Russian kasha is made from buckwheat but even so the buckwheat can be whole grain or ground in certain ways. Kasha can be made from many other grains as well. Come on, let's get a bit more scientific about this :)

Tancho said...

My nightmare was Kasha made from Buckwheat groats.
Russian word for Kasha is any mush. So I assume it could be one of many grains.....

Don Cuevas said...

@ Bob:
Roasted/toasted whole grain buckwheat, Bob.

¿Peanut butter in cabbage rolls? Gúacala.

@ Tancho: Why conchas? You should be making Pan de Muertos. The season is upon us. Maybe I'll make it next week, to get in shape.

Saludos,
Don Cuevas

Tancho said...

A Kasha Cookoff...?

Bob Mrotek said...

Now you did it...this kasha thing has triggered my compulsive streak! Tancho, are you aware that buckwheat groats should be roasted before they are cooked? By the way, in Spanish buckwheat is called " alforfón" and also "trigo sarraceno" or "trigo negro". The word "trigo" means "wheat" but buckwheat isn't a cereal grain like wheat because it is a broad leaf plant and not a grass. Also, there is another pseudo cereal similar to buckwheat that grows in Mexico and South America. It is called "quinoa" (KEEN-wah) (Chenopodium albumand) you may be able to find it at your market. It is called "goosefoot" in English.

Tancho said...

So are you telling me the reason I hated Kasha is because my dear Mother never roasted the stuff before cooking it?
I thought that once you took it out of the box it was ready by steaming it or boiling it in a little chicken stock......
That would be a interesting revelation, and just maybe I may enjoy it......