Text 9319, 83 rader
Skriven 2006-12-27 02:09:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: UN-EARTHLY TREASURE
===============================
 -=> On 12-26-06  15:55,  Carol Shenkenberger <=-
 -=> spoke to Dale Shipp about Re: UN-EARTHLY TREASURE <=-

 CS> I also noted that England has fish for breakfast?  Possibly 'nordic'

  I recall kippers being offered at the B&B we stayed out during
  transistion to/from permanent house.   Kippers are a smoked fish,
  usually herring, and often very boney.   Taste good to me, but the
  bones made them something that Gail really did not like.

 CS> related  infusion?  Now to me, fish and eggs sounds wierd.  Fish and

  If you ordered kippers and eggs you would get them -- but with a
  strange look:-}}   The menu had lots of things, dry cereals, porridge,
  eggs (many styles), kippers and I don't recall what else.   Most folks
  were expected to order just one main thing plus juice and coffee.

 CS> To me still, fried tomatoes should be a bit greenish or at least a

   I'll defer to Ian to describe how they cooked the British tomatoes
   that were served with breakfast.  I'm not sure now if they were
   fried, broiled or what.   They were hot, but were not coated with
   anything the way fried green tomatoes are.

 CS> firm  yellow and are a breakfast food though I like many, can
 CS> serve a 'breakfast food' at lunch and be quite happy about 
 CS> it, or even sometimes, make a 'breakfast food for dinner'. 

   A common dinner for us is ham and eggs, or smoked sausage and eggs.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Muffuletta Bread
 Categories: Cajun, Bread
      Yield: 1 Servings
 
      1 c  Warm water (110F, 45C)
           - plus 1 Tb
      1 tb Sugar
      1 ts Salt
      1    Pk 1/4 oz active dry yeast
      3 c  Bread flour
  1 1/2 tb Vegetable shortening
           Sesame seeds
 
  In a 2-cup glass measuring cup, combine water and sugar.  Stir in
  yeast. Let stand until foamy, 5 to 10 minutes.  In a food processor
  fitted with the steel blade, combine 3 cups flour, salt and
  shortening.  Add yeast mixture.  Process until dough forms a ball,
  about 5 seconds. Stop machine; check consistency of dough.  It should
  be smooth and satiny.  If dough is too dry, add more warm water, 1
  tablespoon at a time, processing just until blended.  If dough is too
  sticky, add more flour, 1 or 2 tablespoons at a time, processing just
  until blended.  Process 20 seconds to knead.  Lightly oil a large
  bowl, swirling to coat bottom and sides. Place dough in oiled bowl;
  turn to coat all sides.  Cover bowl with a plastic wrap.  Let rise in
  a warm, draft-free place until doubled in bulk, about 1-1/2 hours.
  Lightly grease a baking sheet.  When dough has doubled in bulk punch
  down dough; turn out onto a lightly floured surface.  Form dough into
  a round loaf about 10 inches in diameter; place on a greased baking
  sheet.  Sprinkle top of loaf with sesame seeds; press seeds gently
  into surface of loaf.  Cover very loosely with plastic wrap; let rise
  until almost doubled in bulk, 1 hour. Place rack in center of oven.
  Preheat oven to 425F (220C). Remove plastic wrap.  Bake loaf in center
  of preheated oven 10 minutes.  Reduce heat to 375F (190C); bake 25
  minutes. The loaf is done when it sounds hollow when tapped on bottom.
  Cool completely on a rack before slicing. Makes 1 loaf.
  
  Calories     per serving:             Number of Servings:   1
  Fat grams    per serving:              Approx. Cook Time:
  Cholesterol  per serving:                          Marks:
  
  Submitted By FRED TOWNER   MSG#: 182
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 00:13:50, 27 Dec 2006
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