Text 40459, 112 rader
Skriven 2010-07-29 17:00:00 av Stephen Haffly (1:396/45.27)
  Kommentar till text 40416 av Janis Kracht (1:261/38)
Ärende: A dinner party.. but you have to work first! :)(3)       [2]
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Hi Janis,

 JK> > there; it'll get its first post repair test tomorrow when I mix up
 JK> some > bread.

 JK> Seems fast!  was it, or am I imagining that?  Well,  I hope it goes
 JK> well!  Let me know how it goes.   Did they charge you a fortune?  Just
 JK> curious if you don't mind.  The only thing I've had repaired by them
 JK> has been the screw-bolt at the top of the mixer, and they sent that
 JK> for free.  I probably should just send this one in and find out the
 JK> cost. Mine isn't making noise like Steve described, but that bowl will
 JK> NOT stay in the machine when it gets the least bit of power applied..
 JK> like speed ten for macaroni dough for the extruder - bam, right in my
 JK> face :(  Or making bread.. I really have to limit it to one loaf or
 JK> the whole thing jumps out :(


Ours said no faster than 2 for dough.  Perhaps that is part of the
problem?  I think yours has a different style dough hook, so that may
account for why ours specified no more than speed 2.

The repair costs were not too bad.  Free would have been better.
Repairs were $81.00 plus tax for a total of $83.55.  Of that, $44.60 was
for diagnostics and labor and $36.40 was for parts.  Parts listed are
gears/trans housing/gasket/grease.  I suspect the problem was that the
plastic transmission housing broke.  It said that it has metal gears, so
unless they were made up of cheap pot metal, I can't imagine one of them
breaking so easily.  On top of the above costs were the cost of the
shipping kit.  That was about $40.00, but included the shipping costs
(FedEx Ground) both ways.  I considered that to be reasonable because I
would have spent that much on gas, wear and tear on the car, and
frustration with the drive.

They must also have done something with the speed control.  It seems to
work better than before (I had asked them to check it  out while it was
there).  Sometimes it used to not start when we moved the lever until we
moved it back to the off position and then turned it on again.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Rolled Calzones
 Categories: Ethnic, Lunches, Breads
      Yield: 1 servings

           -For the Pizza Dough
    1/4 oz Active dry yeast
  1 1/4 c  Warm water
    1/2 c  Olive oil
      4 c  Bread flour
      1 ts Salt
           -chopped fresh rosemary,
           -tarragon and oregano
           -For the filling
      2 oz Pesto
    1/4 lb Ham, thinly sliced
    1/4 lb Provolone cheese, sliced
    1/8 lb Coppacola (spicy italian
           -ham) thinly sliced
      2    Sweet red peppers, roasted,
           -peeled and sliced
      2 oz Pepperoncinis, drained and
           -chopped (6 - 8)
      1    Egg
      1    Egg white
           -cornmeal

  Soften the yeast in the water. Stir in the oil, then the flour and
  salt. Shape into a round ball, cover with plastic and refrigerate 1
  hour.

  Preheat oven to 400 degrees.  Shape the pizza dough into a ball and
  then roll out into a large oval shape (about 24 inches long).  About
  2 inches behind the front edge, spread the pesto in a long stripe,
  stopping just short of the ends.

  Just behind and overlapping the pesto, place a layer of the ham
  slices, then a layer of cheese then the coppacolla, peppers and
  pepperoncinis. You should still have about 2 inches of dough showing
  at the back edge.

  Beat the egg and brush on the back edge and ends of the dough.

  Roll up Calzone as firmly as possible (so no air gets inside). Tuck
  the ends in and finish with the back edge on the bottom, not on the
  side.

  Place on a baking sheet pan sprinkled with corn meal, brush with egg
  white and bake in a 400 degree oven for 20 minutes.

  Cool to room temperature and slice.  Can be sliced thin for appetizers

  NOTE: To roast peppers, preheat broiler.  Slice the peppers in half
  up on a flat broiling pan and place the pan 3 - 4 inches below the
  heat. Broil the peppers in a plastic bag, seal it with a twist tie
  and set aside. Let peppers steam in the bag for 15 minutes.  Remove
  the peppers from the bag and slip off the charred skins.

  Source: Chef's Night out Cookbook Courtesy of: George Poston, Chef -
  Atwater's From: Joann Pierce From: Pat Stockett Date: 27 Jan 94

MMMMM


Regards,

Stephen
Team OS/2, Team PPoint/IREX

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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