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Text 23177, 55 rader
Skriven 2012-04-02 01:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: SILENT SERVICE 463
==========================
 ml-> ntf
 BF> I just realized... because of a phrase I used often, I of all people,
 BF> am condemned to seeing it now used by others as an acronym.

I hear your complaint. This is the original context (surprisingly
recent), and you will appreciate that the setting makes the dish.

  Date: 23 Oct 105  23:32:22
  From: Michael Loo
    To: Burton Ford
  Subj: BunHickles 623

 -=> Burton Ford said to Sean Dennis <=-
 DS> I tried that SNAFU but I ended up FUBAR.
 sd-> It was another SWIFT day for me.
 BF> GIHA

NTF.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Pita Bread
 Categories: Breads
   Servings: 14

           Karen Mintzias
      5 c  Bread flour (or more)
      3 tb Sugar
      2 ts Salt
      2 pk Dry yeast
      2 c  Water
    1/4 c  Oil or shortening
           Cornmeal

  Combine 2 cups flour, sugar, salt and yeast in large bowl of electric mixer
  and blend well. Heat water and oil in small saucepan until very warm (120
  to 130F). Add warm liquid to flour mixture. Blend at low speed until
  moistened. Beat 3 minutes at medium speed. By hand stir in 2 1/2 to 3 cups
  flour until dough pulls cleanly away from sides of bowl. On floured surface
  knead in 1/2 to 1 cup flour until dough is smooth and elastic with blisters
  under surface, about 10 minutes. Place dough in greased bowl, cover loosely
  with plastic wrap and cloth towel. Let rise in warm place until light and
  doubled in bulk, about 1 1/2 hours. Punch down dough, divide in 2 parts,
  then mold into balls. Allow to rest on counter, covered with inverted bowl,
  15 minutes. Divide dough in 14 equal pieces and shape into balls. On
  lightly floured surface, roll each ball into 7-inch circle about 1/8-inch
  thick. Place circles about 2 inches apart on cornmeal-sprinkled baking
  sheets. Cover and let rise in warm place about 30 minutes. Bake at 450F 8
  to 10 minutes, or until edges turn light golden brown.

  (C) 1992 The Los Angeles Times

MMMMM
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