Text 13783, 75 rader
Skriven 2008-09-15 12:53:36 av BURTON FORD (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: On The Street Where You Live
====================================
Hi Dale        9/15/08 12:28 PM

DS> ... Shipwrecked on Hesperus in Columbia, Maryland. 15:10:19, 11 Sep
AP> This tagline has intrigued me for some time... what is the story
AP> behind it? 

dsh-> The story is that ....
----------- Warning! Editing being done here -------
dsh-> Making more sense now?

Yes it does.  And you are much better at explaining now than you were when
I asked you years ago about that, and how come you named your BBS like
that.

Back then you rolled off something about Hesperus St., and something about 
some kind of link or something.  You didn't say that was just a macro and
not a BBS.   I scratched my head and said to myself "Oh well, it's over my
head," and forgot about it.   

Good work in your old age!    [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: No-Knead Bread From Jim Lackey, Sullivan Street Bakery
 Categories: Breads, Info
      Yield: 1 Loaf
 
      3 c  All-purpose or bread flour,
           More for dusting
    1/2 ts (only) instant yeast
  1 1/2 ts Salt
           Cornmeal or wheat bran as
           Needed
 
  1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups
  water, and stir until blended; dough will be shaggy and sticky. Cover
  bowl with plastic wrap. Let dough rest at least 12 hours, preferably
  about 18, at warm room temperature, about 70 degrees.
  
  2. Dough is ready when its surface is dotted with bubbles. Lightly
  flour a work surface and place dough on it; sprinkle it with a little
  more flour and fold it over on itself once or twice. Cover loosely
  with plastic wrap and let rest about 15 minutes.
  
  3. Using just enough flour to keep dough from sticking to work
  surface or to your fingers, gently and quickly shape dough into a
  ball. Generously coat a cotton towel (not terry cloth) with flour,
  wheat bran or cornmeal; put dough seam side down on towel and dust
  with more flour, bran or cornmeal. Cover with another cotton towel
  and let rise for about 2 hours. When it is ready, dough will be more
  than double in size and will not readily spring back when poked with
  a finger.
  
  4. At least a half-hour before dough is ready, heat oven to 450
  degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel,
  Pyrex or ceramic) in oven as it heats. When dough is ready, carefully
  remove pot from oven. Slide your hand under towel and turn dough over
  into pot, seam side up; it may look like a mess, but that is O.K.
  Shake pan once or twice if dough is unevenly distributed; it will
  straighten out as it bakes. Cover with lid and bake 30 minutes, then
  remove lid and bake another 15 to 30 minutes, until loaf is
  beautifully browned. Cool on a rack.
  
  Yield: One 1 1/2 pound loaf.
  
  www.nytimes.com from Jim Lackey.  Date ??   U/L to NCE by Burt Ford
  09/08.
 
MMMMM
 

Burt 
 
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