Text 2519, 75 rader
Skriven 2006-06-26 13:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Hello
=============
 -=> Quoting Dave Sacerdote to Dale Shipp <=-

 JW> Perhaps you'll eventually hear from her after the Labour 
 JW> Day weekend!  [G]

 DS> Pff.  Kids.  [g]

She has a full agenda you know. And the full attention of numerous
younger men.... much younger..... around 8 and 10. [G]

Her focus right now, apart from finishing grade 2, is senior assistant
wedding planner for her Dad's wedding on July 22. "Michelle, you haven't
even sent out the invitations yet. You've got to get on top of this or
the whole thing will be a shambles."

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Banh Mi (Saigon Baguette)
Categories: Vietnamese, Sandwiches, Breads
  Servings: 2 small loaves

  2 1/2 ts active dry yeast
      1 c  lukewarm water
      1 TB sugar
      1 c  all-purpose flour
      1 c  rice flour
      1 ts salt
      2 TB butter, melted

Place the yeast, 1 cup lukewarm water, and sugar in the bowl of a mixer
with a dough hook. Sift together the all-purpose flour, rice flour, and
salt in a separate bowl. Starting the mixer at the lowest speed, add the
butter to the yeast, then gradually add the dry ingredients and beat
until well combined, about 3 minutes, increase the speed to medium and
continue beating the dough until it is smooth and comes away from the
sides of the mixing bowl easily. Put the dough on a lightly floured
surface, cover with plastic wrap, and allow to rise (double in volume),
45 minutes to 1 hour. Punch down the dough and knead it for about 2
minutes.

Separate into 2 portions and shape into an 8-inch long baguette. The
dough may be sticky and hard to handle at this point. Do not overwork
it, just gently shape it. Cover loosely with plastic wrap and allow to
rise a second time, about 45 minutes. Meanwhile, place a baking stone on
a rack set in the middle of the oven and preheat the oven to 400
degrees. With a sharp knife blade or a clean razor blade, make 1 slit
lengthwise or 3 diagonal slits along the top of each baguette. With the
help of a wooden pastry paddle, carefully slide 2 baguettes onto the
baking stone and bake until golden, 20 to 25 minutes. To test the
doneness, tap the underside of a loaf. If it sounds hollow and the
exterior is crisp, then it is done. Remove from the oven and allow to
cool before handling. Note: A perfect substitute, if you do not feel
like baking, is a traditional French baguette. Makes 2 loaves, enough
for 4 sandwiches.

Adapted from "Authentic Vietnamese Cooking" by Corinne Trang

From: Simon Bao To: Gastronomique@yahoo
 
MMMMM-------------------------------------------------




Cheers

Jim, in Yellowknife




... Livestock, usually, is a poor choice for a wedding gift.
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