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The Watercooler
Fried bread recipe?
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<blockquote data-quote="Marg's Man" data-source="post: 343353" data-attributes="member: 4085"><p>Another version I used have as a kid was what my father called puff-ta-loons (that's how it's pronounced, heaven only knows how it's spelt). They were essentially fried scones that were a common breakfast in the outback where Dad grew up.</p><p></p><p>These were an ordinary scone dough (SR flour rubbed with butter mixed with a little milk) which were shallow fried in dripping (the fatty run off from grills and roasts). The first couple were invariably inedible because either they were either too greasy (cooked too cold) burned or underdone (fat too hot so it burned or was taken out too soon). We used eat them straight from the pan with honey or golden syrup. I suspect they would taste good with maple syrup too.</p><p></p><p>We never do them anymore because with the carbs, the frying in high cholesterol fat and the sugar of the honey or syrup; they're dietary DISASTER.</p><p></p><p>They tasted great but why we didn't die of heart attacks before we got to age 12 I'll never know!</p><p></p><p>Marg's Man</p><p>PS to GoingNorth</p><p>You said:</p><p></p><p>I'll endorse that. Solid veg shortening is made by taking unsaturated oils and SATURATING them chemically. I'm a chemist - If I'm gonna eat saturated fat I want it from natural sources not my laboratory.</p></blockquote><p></p>
[QUOTE="Marg's Man, post: 343353, member: 4085"] Another version I used have as a kid was what my father called puff-ta-loons (that's how it's pronounced, heaven only knows how it's spelt). They were essentially fried scones that were a common breakfast in the outback where Dad grew up. These were an ordinary scone dough (SR flour rubbed with butter mixed with a little milk) which were shallow fried in dripping (the fatty run off from grills and roasts). The first couple were invariably inedible because either they were either too greasy (cooked too cold) burned or underdone (fat too hot so it burned or was taken out too soon). We used eat them straight from the pan with honey or golden syrup. I suspect they would taste good with maple syrup too. We never do them anymore because with the carbs, the frying in high cholesterol fat and the sugar of the honey or syrup; they're dietary DISASTER. They tasted great but why we didn't die of heart attacks before we got to age 12 I'll never know! Marg's Man PS to GoingNorth You said: I'll endorse that. Solid veg shortening is made by taking unsaturated oils and SATURATING them chemically. I'm a chemist - If I'm gonna eat saturated fat I want it from natural sources not my laboratory. [/QUOTE]
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Fried bread recipe?
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