Text 2337, 103 rader
Skriven 2008-02-12 23:43:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: 2008 Picnic
=======================
 -=> On 02-12-08  02:04,  Carol Shenkenberger <=-
 -=> spoke to Janis Kracht about 2008 Picnic <=-

 > What is durian?

 CS> LOL!  You didnt ask that!  Tell me you didnt ask that!  You are about
 CS> to be indunuated with replies!

 CS> BTW, I can get them fresh here and since I'm driving...  Just need
 CS> another who knows how to get the dastards open.  Have a box of the
 CS> cheapest (not even ziplock) samwich baggies on hand ok?  Twist tie type
 CS> is cheapest and works fine!

  We can now get them fresh here at several Asian stores.   At several
  picnics where they showed up, we used a hammer and a Sears Slim Jim
  crowbar to open a crack and then pry them open.   At the first picnic
  we went to, we have pictures somewhere showing what we did.  We
  transported the thing from here to Colts Neck, NJ (Pat Stockett's
  place then) -- frozen and double wrapped in a styrofoam cooler to seal
  it.    It was allowed to thaw suspended from a tree down wind of the
  main picnic.   When it came time to bust it open, Jim Bodle held it
  while I applied the crowbar.   He came away with bloody hands.

  I have serious doubts that a plastic tie bag would contain the smell
  of a fresh ripe one.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Greyston's Potato Onion Bread
 Categories: Bread
      Yield: 4 Servings
 
      1 pk Dry yeast
      1 c  Warm water
  1 1/2 tb Honey
  2 1/2 tb Dry milk powder
      2 ts Salt
  1 1/2 tb Vegetable oil
    1/2 lb Potatoes, cooked until very
           -tender, mashed and
           -allowed to cool
      3 oz Minced onion
      4 c  Unbleached flour (up to 4
    1/2    Cups)
      1    Egg, beaten with 2
           TB water
 
  1.  Dissolve the yeast in the warm water and then add the honey, milk
  powder, salt, oil, potatoes and onions; stir well.  Gradually stir in
  1 1/2    cups of the flour.
  
  2.  Stir in 2 more cups of the flour, 1/2 cup at a time, until the
  dough is stiff.  Turn out onto a lightly floured work surface and
  knead in additional flour until the dough is no longer sticky.
  
  3.  Continue kneading for a bout 15 minutes.  Place the dough in a
  lightly oiled bowl.  Cover the bowl loosely with plastic wrap and set
  it in a warm place to rise for about 1 1/2 hours, until the dough is
  doubled in volume.  Remove the risen dough from the bowl and punch it
  down.  Shape it into a ball and return it to the bowl.  Cover it with
  plastic wrap and let rise for 40 minutes.
  
  4.  Preheat the oven to 350F.  Punch down the dough again and return
  to the work surcace.  Divide the dough in half.  Knead one piece,
  adding about 1/2 cup (or more) of flour  to make the dough stiff
  enough to hold a round shape.
  
  5.  Form the dough into a ball then fold it inward to form a mushroom
  cap.  Repeat this rotation 10 times.  Lay the ball of dough on its
  side then roll and press the dough against the work surface about 10
  times,
  
  continuing to maintain the round shape.  Repeat the procedure with the
  other other piece of dough.
  
  6.  Place both balls on a buttered baking sheet.  Cover lightly with
  plastic wrap and let them rise in a  warm place for about 25 minutes.
  Brush the loaves with the egg wash, then make 2 quarter-inch-deep
  slashes to form a cross in each.
  
  7.  Bake the bread for 35 to 40 minutes, until the loaves are golden
  and produce a hollow sound when tapped on the bottom.  Cool for at
  least one hour before slicing.
  
  Makes 2 round loaves.
  
  [Our Daily Bread; Molly O'Neill]
  [The New York Times Magazine; December 7, 1997]
  
  Posted by Fred Peters.
  From: Fred Peters                     Date: 08-15-98
  Cooking
 
MMMMM



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