Text 10082, 78 rader
Skriven 2011-04-29 20:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: arctic winter diet
==========================
-=> Quoting Ruth Haffly to Jim Weller <=-

 RH> early explorers who ate a lot of butter
 RH> just for the fat while wandering about the wilds of the Arctic

 JW> we would drizzle melted butter or bacon fat over all our
 JW> meals. We ran out... shot a pair of seals, which got rendered.

 RH> Y'all made butter popular long before Paula Deen did. (G)

I only ate like that when I worked long hours outdoors in the
wintertime and lived in a tent.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pretzel Rolls 
Categories: Bread
  Servings: 4

      3 c  bread flour
      1    envelope instant yeast
      1 ts kosher salt
      1 ts sugar
      1 c  and 1 tablespoon hot
           water (125 F)
    1/3 c  baking soda 
      2 TB sugar
    1/2 c  cornmeal
      1    egg white
           Coarse sea salt or flaky
           salt 
           Thick sliced bacon 
           Grainy mustard 

These pretzel rolls are basically soft pretzels that have not been
given the signature pretzel twist. The secret to making these rolls
taste especially pretzel-like is to boil them. Use a large pot, but
do not fill it up all the way because, if you do, the vigorous
boiling caused by adding the baking soda could overflow your pot.

Place bread flour, yeast, salt and sugar in food processor and pulse
to combine. While the food processor is running gradually add hot
water until elastic dough forms, about 5 minutes. Place dough in an
oiled bowl and cover with plastic and allow dough to double in
volume, about 30 minutes

Punch down dough on a floured work surface and divide into 8 pieces
and shape into round buns. Slash tops of each bun with an ‘X' using
a serrated knife, cover with a towel and let rise until doubled
again, about 25 minutes.

Preheat oven to 375. Grease a baking sheet and sprinkle with
cornmeal. Bring a large pot of water to a boil and add sugar and
baking soda (the baking soda will make the water bubble heavily, so
add it gradually). Boil each roll for 30 seconds, then flip and cook
for another 30 seconds. Place on prepared baking sheet brush with
egg white and sprinkle with salt. Bake until brown, about 25
minutes. Serve these rolls with thick sliced bacon, grainy mustard
and Bavarian beer.

:Posted by Sydney Oland

  From: Serious Eats                    
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... A Newfie went ice fishing and caught a 40 lb ice

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