Text 171, 102 rader
Skriven 2008-01-02 19:12:00 av Sean Dennis
Ärende: Missed mail
===================
Hi, everyone.

It was just discovered that Ross Cassell had my node number still in his
system configuration and my new feed was having all sorts of heartburn
with my packets, but that is now corrected.  Hopefully mail will start
flowing nicely.

Hope you all had a great Christmas and a fun New Year.  I spent both at
work, but in this next paycheck on Friday, I'll be crying all the way to
the bank (and then to go pay off a Christmas shopping bill). <G>

Tonight's dinner is Maura's yummy chili mac.  I need to get that recipe
from her.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: About Bagels -- Homemade
 Categories: Bagels, Breads, Abm, Holiday
      Yield: 1 Servings

           Text

  Ineveitably the popularity of bagels is inspiring home bakers to flour
  their bread boards, heat up their ovens and bake bagels.

  Bread machines have revolutionized home bread baking and removed the
  tedium of mixing and kneading dough. We've targeted bagel recipes
  that we've tested specifically for bread machines, a foolproof
  process when ingredients are measured and timing followed. The same
  recipes are a breeze to make in a food processor, with a heavy-duty
  electric mixer, or by hand. We also describe how dough rises quickly
  in a microwave oven, thereby reducing the prepartation and processing
  time considerably. Using the combination of frrod processor or
  electric mixer and microwave now means you can literally have bagels
  from dough to oven in about 25 minutes.

  Boiling is the important step that gives bagels their unmatched
  chewable quality and adds the distinctive shine to the crusty
  surface. It's a deceptively easy task. Boiling the shaped dough is
  like making pasta, but faster and easier. It's certainly easier than
  making croissants, for example.

  You can make bagels of almost any flavor and size, given the
  parameters of your kneading ability, and the size of your boiling or
  "kettling" pot and oven. A 1 1/2 pound bread machine produces 8 to 12
  bagels, depending on the size of the bagels. Hand-mixing and
  heavy-duty electric mixers can deal with larger dough batches.

  WHY MAKE BAGELS AT HOME WHEN THEY ARE SO READILY AVAILABLE?

  You can load them with your favorite ingredients and really taste
  them. I've tasted and analyzed many good commercially made bagels,
  but some have one or two raisins in a cinnamon-raisin bagel, one chip
  in a chocolate chip bagel and no taste at all in a pineapple-coconut
  bagel, with no sign of any pineapple. If I hadn't read the bin label,
  I would have thought I was eating a plain bagel.

  The aroma of baking bagels will have your family tumbling out of bed
  in the morning, anxious to eat them warm right from the oven. Make
  them for guests -- they'll talk about it for years.

  The satisfaction of shaping sough and creating delicious bagles is
  hard to describe. Children revel in taking a ball of dough, working
  in a few raisins or chocolate chips into it, and then punching a hole
  through it. They follow the process through boiling and baking until
  they see "their" bagel, shiny and hot, emerge from the oven.

  Finally, your homemade bagels will have no preservatives and no
  artificial flavoring. When you bake bagels, you know what's going
  into them. And if you're allergic to any flours normally used, it's
  easy to find substitutes.

  In this book, along with innovative recipes for bagels, you'll find
  suggestions for spreads, sandwiches and canapes. Use these for
  homemade bagels and also for bagels you buy. Most bagel stores and
  delis offer a dozen or so spreads and sandwiches, some inspired, but
  most are ordinary because they're the ones that sell the best. At
  home, you have triple the choice. Any will look elegant and taste
  haute gourmet if you serve them for bagel brunches, lunches, and at
  different holidays. the cranberry spreads, for example, will delight
  your family and guests for Thanksgiving.

  What is the real test of a good bagel? If you and your family like
  them, that's all that matters. Fortunately, there are no tests, no
  standards. No one can agree on what is "best." So surge forward. Bake
  bagels and embellish them according to your tastes.

  The Best Bagels are made at home by Dona Z. Meilach

  ISBN 1-55867-131-5

  Carolyn Shaw April 1996

MMMMM

Later,
Sean

... If at first you don't succeed, try the reset button.

--- EzyQwk V2.15g1 00F90271
 * Origin: Sean's Hole In The Wall (1:18/200)