Text 1930, 69 rader
Skriven 2010-09-20 09:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: increments 599
======================
 ML> 2 sheep's paunches (stomach bag)
 JW> That version looks good, being meatier and beefier than usual. The
 JW> generous use of pepper and herbs sounds good too.

Haggis is not a bland dish: I've had it a few times and
find it rather scrapply, a good thing in my book.

 JW> (I wondering what I can do with a caribou and a jar of Minor's lamb
 JW> base.)

Not much, I hope.

--

 JW> M: Then this is what we shall do... I will come to work in a dress
 JW> and wear the damned  dress in the lab and the office. But I shall
 JW> also bring a pair of slacks and a shirt to work, change in the
 JW> women's room closest to the foundry, go up the ladder, get my own
 JW> bloody samples so that my work is not compromised, come down, change
 JW> again, and go to the lab. And you will re-write my job description
 JW> and give me that bloody $5 raise."
 JW> (She got the raise.)

From such little stubbornnesses come large freedoms.

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

      Title: San Francisco Sour Dough Bread *
 Categories: Breads
   Servings:  2

------------------------------PATTI - VDRJ67A------------------------------

----------------------------------STARTER----------------------------------
      1 pk Active dry yeast                    2 c  All purpose flour
      2 c  Water; warm (105~-115~)

-----------------------------------DOUGH-----------------------------------
      1 pk Active dry yeast                    2 ts Sugar
      2 tb Water; lukewarm                     2 ts Salt
        pn Sugar                             1/2 ts Baking soda
  1 1/2 c  Water; warm (105~-115~)             2 c  Unsifted all purpose flour
      1 c  Starter                             1 tb Cornmeal
      4 c  All purpose flour

   STARTER: In large bowl mix yeast with warm water and flour. Beat until
  smooth. Cover and let stand at room temperature for 48 hours, stirring mix
  4 times during the 2 days.
   DOUGH: In a cup soften yeast in warm water with a pinch of sugar for 5
  minutes. Pour 1-1/2 cups warm water into mixing bowl. Stir in the yeast mix
  and starter. Stir in flour, sugar and salt. Mix vigorously for 3 minutes.
  Turn into greased bowl. Cover. Let rise in warm place until doubled. Mix
  baking soda with 1 cup remaining flour. Add to dough. Turn onto floured
  board. Knead, adding remaing flour little by little until smooth and
  satiny. Divide dough in half. Shape into 2 loaves on a gresed and cornmeal
  dusted baking sheet. Cover. Let rise until doubled. Brush loaves with
  water. Slash diagonally with sharp knife. Place a shallow pan of hot water
  in bottom of oven. Bake loaves at 400~ for about 45 minutes or until crust
  is golden. For a crisper crust, remove loaves from oven after 35 minutes.
  Brush with salted water. Bake for another 10 minutes.

  TIP: Store starter in refrigerator for future use. Bring to room
  temperature for 4 hours before using.

-----

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