Where did they all go?
At one point the top 5 was mostly Turkish? I know Blade is out on leave after recycling, but there were many more.
Top Turkish pilots?
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centermass
- Posts: 524
- Joined: Sun Sep 17, 2006 10:38 am
- Contact:
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centermass
- Posts: 524
- Joined: Sun Sep 17, 2006 10:38 am
- Contact:
Recipe
* 2 c sugar
* 1/2 c cornstarch
* 1 1/2 c water
* 1/2 ts cream of tartar
* 2 tb rosewater OR one of the following to taste:
o 1/2 ts rose food flavoring
o 1/4 c fruit juice
o 1 tb vanilla extract
o 1 tb orange extract
o 1 tb Crème de menthe liqueur
* Food coloring (optional)
* 1/2 c chopped toasted pistachios or almonds (optional)
* confectioner's sugar (icing sugar), granulated sugar, or desiccated coconut for dusting
1 c equals 250 ml
Combine sugar, 1 c water, cream of tartar, and flavoring(s) in a small saucepan and bring to a boil. In a separate bowl, combine cornstarch with remaining water, mix completely, and slowly stir into sugar mixture. Boil over medium-low heat for 20-30 minutes, until the mixture reaches "Firm-ball stage," or 248°F (120°C) on a candy thermometer. Apply non-stick cooking spray to a form (ice cube trays will do nicely, though not plastic ones), shallow pie pan, or jelly-roll pan. Pour the hot mixture into the pan or form and allow to set. When cool, release from form or cut into cubes as applicable and roll each piece in powdered sugar, granulated sugar, or coconut.
Store at room temperature in airtight container.
Note: with the exception of the sugar, cornstarch, water, cream of tartar, and cooking technique, this recipe may be greatly altered according to taste and/or occasion.
Flavours
* Pistachio
* Rose
* Mastic
* Hazelnut
* Various fruits
* 2 c sugar
* 1/2 c cornstarch
* 1 1/2 c water
* 1/2 ts cream of tartar
* 2 tb rosewater OR one of the following to taste:
o 1/2 ts rose food flavoring
o 1/4 c fruit juice
o 1 tb vanilla extract
o 1 tb orange extract
o 1 tb Crème de menthe liqueur
* Food coloring (optional)
* 1/2 c chopped toasted pistachios or almonds (optional)
* confectioner's sugar (icing sugar), granulated sugar, or desiccated coconut for dusting
1 c equals 250 ml
Combine sugar, 1 c water, cream of tartar, and flavoring(s) in a small saucepan and bring to a boil. In a separate bowl, combine cornstarch with remaining water, mix completely, and slowly stir into sugar mixture. Boil over medium-low heat for 20-30 minutes, until the mixture reaches "Firm-ball stage," or 248°F (120°C) on a candy thermometer. Apply non-stick cooking spray to a form (ice cube trays will do nicely, though not plastic ones), shallow pie pan, or jelly-roll pan. Pour the hot mixture into the pan or form and allow to set. When cool, release from form or cut into cubes as applicable and roll each piece in powdered sugar, granulated sugar, or coconut.
Store at room temperature in airtight container.
Note: with the exception of the sugar, cornstarch, water, cream of tartar, and cooking technique, this recipe may be greatly altered according to taste and/or occasion.
Flavours
* Pistachio
* Rose
* Mastic
* Hazelnut
* Various fruits
nice pics arpad 
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