Text 18552, 113 rader
Skriven 2011-12-02 08:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: but see poor 300
========================
 ML> You might be surprised, or I might be surprised.
 GJ> Can you read ordinary newsprint without borrowing Leonore's magnifying
 GJ> glass?  If so, from what distance?  Looking at the arrow from a
 GJ> distance of 20 cm would be equivalent to newsprint from 7 cm.

I haven't any newspaper right handy, but last time I had the
need to read it without my correctives, I just barely missed
grazing my not-too-large nose, so that's about 4 cm. With
glasses, I admit, I have two sort-of foci, one at about 10-12
cm and one close to stereotypical old folks' arm's length
(where I can read the bigger print well enough, and the little
print looks neat but tends to dissolve into a jumble, albeit a
tidy one).

 ML> But it did have really nice chocolate croissants.
 GJ> I have to admit that once morning dawned, and restaurant staff
 GJ> appeared, the coffee and croissants were good, the prospect of getting
 GJ> out of that hell came closer, and we felt better.

Good French croissants (I originally typed croisaants, perhaps
in honor of the downfall of yet another American airline) and,
even I admit, coffee do take some of the hellishness away from
the worst of temporal environments.

Heaven has:
French cooks
Italian lovers
German engineers
British policemen
Swiss railroads

Hell has:
French railroads
Italian engineers
German policemen
British cooks
Swiss lovers

Or for those who have ridden into CDG on the famed
British Aerospace aircraft:

French policemen
Italian railroads
German lovers
British engineers
Swiss cooks 

 GJ> Hurrah!.  Not many Jews around here. Most of the locals are Arabic
 GJ> speakers.

Lots of Jews are Arabic speakers.

 GJ> To quote the English translation of El Regimende Salud, by the
 GJ> well-known doctor and philosopher, Maimonides,

Not merely well-known but revered even outside the Jewish world.

 GJ> "Wine: the best and most exquisite of foods; it nourishes, it is good
 GJ> for you and it helps the digestive process."

And a little bit redundant.

 ML> You said that subsequently. But I have found that the star/pepper
 ML> system is useful only for distinguishing spicy from nonspicy
 ML> dishes, and not even that all the time.
 GJ> Best of all is to get to know the dishes served at a favourite,
 GJ> consistent restaurant, and for the staff to know you.

I've had some luck in restaurants where they haven't seen
me before and are not likely to do again by asking the
kitchen to fix it as hot as the cook would like to eat
it and then turn it up a notch or two.

---------- Recipe via Meal-Master (tm) v7.05

      Title: CROISSANTS - PAN-1
 Categories: Breadmaker, Breads
   Servings:  1

           XKGR41A Don Fifield                 2 ts Dry yeast
  2 1/4 c  Bread flour                              FOR LATER USE:
  1 1/2 tb Sugar                               5 oz Butter;
      2 tb Dry milk                                 -chiled for folding in the
      1 ts Salt                                     -dough
      1 tb Butter                              1    Egg; beaten for brushing
    2/3 c  Water                                    -on top

  1. Place first 5 ingredients inside the bread pan. Add water. Close cover
  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
  later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for
  30 minutes. 3. Roll 5 oz of chilled butter between two sheets of waxed
  paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at
  least 1 hour. 4. Roll out the dough on a lightly floured surface into a 10
  x 10 1/2 inches rectangle. 5. Place the rolled out butter over two-thirds
  of the dough.  Fold the third without butter over the center third. 6. Fold
  the remaining third on top. Seal edges. Rest the dough in the refrigerator
  for 20 to 30 minutes. 7. Place the dough at right angles to the previous
  position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap
  and place into refrigerator for 20 to 30 minutes. Fold and roll twice more.
  Wrap and chill after each rolling. After the final folding, chill several
  hours or overnight. 8. Cut dough crosswise into thirds. Cut each third in
  thirds. cut each third diagonally to form two triangles. 9. Roll up each
  triangle loosely, starting from the side oposite the point. Curve ends. 10.
  Place seam side down on a greased baking pan. 11. Spray water on top. Proof
  at 90. deg. for 30 to 50 minutes or until nearly doubled. 12. Brush
  croissants with beaten egg. 13. Bake in 375 deg. oven for 10 to 15 minutes
  or until golden brown.

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