Text 2195, 86 rader
Skriven 2008-02-10 21:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Re: Bits
================
-=> Quoting Ruth Hanschka to Dave Drum <=-

 RH> I once thought of setting up a web
 RH> business that specialized in regional nonperishables, but a bunch of
 RH> big companies beat me to it.

I too toyed with becoming the Canadian distributor for Frank's
Louisiana Hot Sauce in the 70's and Wick Fowler's Chili Mix in the
90's but I procrastinated and somebody else is doing it now. Still,
there's plenty of other opportunities out there, in both directions.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Banh Mi Vietnamese Sandwich #1 Special
 Categories: Vietnamese, Sandwiches
      Yield: 1 serving
 
           Pork roll
           Head cheese
           Thin layer of pate (like
           Liverwurst)
 
  In addition to the above, cilantro, cucumber, peppers and lightly
  spiced mayo are the usual ingredients.
  
  From: Steve Wertz On Alt.Food.Asian
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Banh Mi (Saigon Baguette)
 Categories: Vietnamese, Sandwiches
      Yield: 4 servings
 
  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
 
MMMMM


Cheers

YK Jim


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