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Old 08-29-2010, 08:15 PM
 
Location: Montana
1,219 posts, read 2,815,719 times
Reputation: 672

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Quote:
Originally Posted by reziac View Post
timberwolf is our bomb technician.
If you see him running, try to keep up.


And don't look back!

 
Old 08-29-2010, 09:38 PM
 
Location: Philthadelphia, PA
23 posts, read 31,325 times
Reputation: 14
so this is the porch, huh? got an extra rocker for newbie?
 
Old 08-29-2010, 11:12 PM
 
35,108 posts, read 40,247,428 times
Reputation: 62056
Quote:
Originally Posted by wildflower72 View Post
so this is the porch, huh? got an extra rocker for newbie?
I think someone can maybe gather one up from storage without much trouble.

Welcome from another less new newbie.
 
Old 08-29-2010, 11:23 PM
 
Location: NW Montana
6,258 posts, read 12,915,685 times
Reputation: 3429
Hi, we just shoot the breeze and do not stress it if the conversations are going in twelve different directions.
Blintzs, used to get them at
Elmer's Restaurants - Breakfast Lunch & Dinner
 
Old 08-29-2010, 11:43 PM
 
Location: Montana
1,219 posts, read 2,815,719 times
Reputation: 672
No stress, and man some of the recipes on here have become carved into our families favorites! Thanks everyone for sharing!
 
Old 08-29-2010, 11:55 PM
 
Location: Brendansport, Sagitta IV
7,543 posts, read 12,605,692 times
Reputation: 2954
Walter, you are officially hired as the Parlour's head chef!! We'll be heading over for tea and dessert as soon as we get done chowing down one of Rickers' steak dinners.

Sounds like blintzes could use any soft cheese or fruit of your choice as the filling base. Or even some of each if you wanted a surprise in every bite.
 
Old 08-30-2010, 12:40 AM
 
Location: Spots Wyoming
18,696 posts, read 36,455,239 times
Reputation: 2147483647
Speaking of Rickers, he hasn't even been on the system for 10 days now. That's not like him. Hope all is well and he's just busy fishing.
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Old 08-30-2010, 01:07 AM
 
Location: Brendansport, Sagitta IV
7,543 posts, read 12,605,692 times
Reputation: 2954
I was just thinking the same thing.. where the heck is Rickers, anyway? if he don't show up again soon, we'll all starve! Hope he ain't fell in or somethin'. Maybe he caught a really BIG fish.

Last edited by Reziac; 08-30-2010 at 01:09 AM.. Reason: Corrected improperly-hicklike grammar ;)
 
Old 08-30-2010, 07:18 AM
 
9,341 posts, read 25,490,057 times
Reputation: 4478
Default The History of the Blintz

Quote:
Originally Posted by Reziac View Post
Sounds like blintzes could use any soft cheese or fruit of your choice as the filling base. Or even some of each if you wanted a surprise in every bite. :)
Yes, you're right.


Blintzes evolved from the early formation of the society of Persia.

During the year of the great famine, when the peasant and the aristocrat sought means to make life more pleasant, the Persian housewife discovered the life-giving qualities of the pancake. To extend her meager resources to the limit, she made the pancakes wafer thin.

Instinctively, she recognized the necessity of varying the diet of pancakes. Using typical feminine ingenuity, some of the more prosperous homemakers managed to obtain a cheese which was placed in the center of the delicately thin pancake. The edges were then folded over the cheese and rolled, giving the world its first blintz.

As civilized man moved westward, his favorite dish of blintzes also moved to the west. Each group of people added their personal refinements. The French feasted on servings of blintzes and served them with traditional wines. But in France you would call the world renowned blintz ... a crepe suzette; in Armenia, boerike; Italy, manicotti; Russia, blintchiki. Virtually every culture has a similar, popular, item.

Traditionally, blintzes are topped with sour cream or jam. Typically, blintzes are served as a main dish, but consumption has expanded to anytime of day: snack, breakfast, lunch.
 
Old 08-30-2010, 08:14 AM
 
Location: Philthadelphia, PA
23 posts, read 31,325 times
Reputation: 14
thanks for the welcome i'm real good at having a conversation go in 12 different directions, just ask my DH. lol
speaking of jam, i gotta make a batch of seedless raspberry/blackberry jam with berries from my mom's garden. gonna be hot in the kitchen!
this talk of blintzes makes me think of cannolis... (drool)
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