Text 29932, 86 rader
Skriven 2009-10-16 07:08:00 av Dave Drum (1:124/311)
     Kommentar till en text av SEAN DENNIS
Ärende: Cooking Shows
=====================
-=> Sean Dennis wrote to Dave Drum <=-

 SD> Hello, Dave.

 SD> Thursday October 15 2009 at 09:06, you wrote to RUTH HAFFLY:

 DD> Huh? That's pretty much an oxymoron these days ... with two notable
 DD> exceptions - Giada DeLaurentis and Alton Brown.

 SD> Did you see Alton's 10th anniversary show for "Good Eats"?  It was "eh"
 SD> for what I was hoping for, but it was funny to watch him go at it live.

I have a basic cable subscription and have seen no reason to "upgrade". The
TVFN has gone so far into the toilet as to be beyond hope. And other than Speed
Network for Dave DeSpain and Formula One races ... I can get all the Glass Teat
I want from local (PBS) channels. I am giving serious consideration to sticking
a 40 foot tower and antenna up in the air and telling Scumcast what they can do
with their cable service. 

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

      Title: Basic Focaccia
 Categories: Breads
      Yield: 2 Loaves

MMMMM--------------------------SPONGE-------------------------------
      1 ts Active dry yeast
    1/2 c  Warm water, 105-110 degrees
    3/4 c  Unbleached all purpose flour

MMMMM--------------------------DOUGH--------------------------------
      1 ts Active dry yeast
      1 c  Warm water
      3 tb Extra virgin olive oil
  3 1/4 c  Unbleached all-purpose flour
      2 ts Sea salt

MMMMM-------------------------TOPPING-------------------------------
      2 tb Extra virgin olive oil
      1 ts (to 1 1/4) coarse sea salt

  For the sponge: Sprinkle yeast over warm water in a large
  mixing bowl. Whisk it in and let stand until creamy, about
  10 minutes. Stir in flour. Cover tightly with plastic wrap
  and let stand until bubbly and doubled in volume, about 45
  minutes. For the dough, sprinkle yeast over warm water.

  Let stand until creamy, about 5-10 minutes.  With a wooden
  spoon, stir the yeast mixture and the olive oil into the
  sponge and mix well. Stir in 1 c of the flour and the salt.
  Stir in enough remaining flour to produce a soft dough.
  Knead on a lightly floured board until soft and smooth,
  about 6-8 minutes. Place dough in a lightly oiled bowl,
  cover with plastic wrap and let rise until doubled 1 to
  1 1/4 hrs or overnight in the fridge.

  Divide dough in half and press into two lightly oiled 9"
  round cake pans. If dough shrinks from the sides, let
  rest a few minutes then stretch it again. Cover with a
  towel and let rise in a warm place for 45 minutes or
  until dough is full of air bubbles.

  Just before baking, press your fingertips deep into the
  dough all over the surface to dimple the loaf. Drizzle
  with olive oil and sprinkle with sea salt

  Bake at 425øF for 20-25 minutes until top is golden.

  Remove from pans and cool on a wire rack.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... "A do-nothing lackluster wherever he sat."  -- A. Haig on George Bush
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