Text 2470, 112 rader
Skriven 2010-10-05 01:15:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: COMBINING THREADS 01004
===============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 > Bratislava, in Slovakia?  Apart from the obligatory McDonalds,
 > that city still is largely in its Soviet regime state.

 JW> Errk. What a combination! So where's the tourist appeal?

Actually, "pre-Soviet" would be more correct, as the Soviets didn't
seem to bother about Bratislava, but just neglected it.  There are
quite a few old buildings, although many are disintegrating.
 
 > so my house will be vacant, apart from the animals.  I dread
 > returning to see a few old computers and wine casks waiting by the
 > front door! Kevin knows how to bribe my guard dog with old chicken
 > bones.

 JW> A very real risk. You should have your son, the cop, house-sit for
 JW> you, with his revolver.

That son was the reason for the visit to Alice Springs, as it was for
the baptism of his first son.  My other son also went, so my house was
vacant for the weekend.  My friend, Nancy, visited to feed the
animals.  I had warned her to watch out for any piles of wine casks
and ancient computers left on the front verandah.

Just before leaving Alice, Rudy's mother-in-law gave me 4 kg of frozen
camel and beef meat, to be wrapped in newspaper and clothes and taken
home.  (The family has a cattle station and a couple of butchers'
shops.)  The meat was still frozen when unpacked this afternoon.
While staying with Rudy and his wife, on their 7 acre property,
together with a few other friends and relatives, barbecue was the
order of the day.  As expected, the meat was superb, starting with
roast leg of hogget, as tender as young lamb, but with superior
flavour, fresh cooked hot, cold next day, and then made into a curry.
One surprise was a salad component that the MIL produced, of banana,
cut up in a home-made mayonaise, with horse radish.   It was excellent
on the day, and just as good next morning on toast.

 JW> "grain dryer"
 > All that extra work and power must increase the cost of production
 > considerably.
 JW> It does.

So why bother?  Why not stick to barley or rye instead of wheat?
 
 > Here, harvesting is only done when the wheat is good and ready
 JW> That is the ideal way of doing it. But Canadian farmers working with
 JW> short summers and rainy autumns don't always get that option. They
 JW> are always watching the weather and gambling. Harvest too early and

Drinking as well as gambling?  A lot of our farmers do that...

 JW> they pay for heat and take a downgrade in quality and price. Harvest
 JW> too late and they have frost damage and a downgrade in quality and
 JW> price. (The bulk of our harvest, and certainly all our export
 JW> product, is harvested as you describe and are number 1 and 2 grade
 JW> (out of 5 grades for human consumption). If it doesn't make the
 JW> grade, it's animal feed.)

You don't have to thresh it then.
 
 > I would expect finely ground flour to be far more responsive to
 > changes in ambient humidity than whole grains.
 JW> It is. It gains and looses moisture much quicker.  Freshly milled
 JW> flour should have about 13.5% moisture. Generally it dries out as it
 JW> ages. But when the relative humidity is 50% in summer, my flour
 JW> moisture can rise as high as 18% and the next winter when the
 JW> relative humidity is 10%, the moisture content can drop as low as
 JW> 6%. That's enough that I have to adjust the amount of added water on
 JW> a seasonal basis. No hydrometers or calenders needed though; you

So how do you know those humidity figures?  If the RH is 10%, how does
the flour moisture content drop to lower than that, at 6%?

 JW> simply make a ball of dough and then feel it, then add flour by
 JW> tablespoons or water by teaspoons until it feels right. Every baker
 JW> knows what that feels like. Neekha knew at 8 months... pat. pat,
 JW> fondle... "mo' flah" OR "mo' wa".

"Real" play-dough!
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pizza Dough
 Categories: Newsgroups, 06mar2002
      Yield: 4 servings
 
     15 g  Beer yeast
    350 g  Flour
      3 tb Extra virgin olive oil
           Salt
    1/2    Glass warm water
 
  Melt the yeast in the water and stir with 50 gr flour. Obtain a ball;
  leave the ball wrapped in a cloth for 20 min. then make a fountain
  with the remaining flour (300 gr) and in the middle put the ball, the
  oil and a pinch of two of salt. Mix the whole thing and stretch the
  dough, then make a disk (or a couple, or a big one, depending on how
  thin you want the whole thing, then put in the oven with tomatoes,
  cheese and anything you like.
  
  P.S. sorry for grams but i am italian..
  
  From: "Dan" <dmarinazzo@libero.It>
 
MMMMM
 

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