Text 24971, 141 rader
Skriven 2012-05-17 02:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: beastly 670
===================
 HN> I'm grumpy...the BoSox beat us 
 HN> two in a row...Lester and 
 HN> Beckett both ripped us up...we
 HN> only scored one run in 18 innings.
 HN> We had our chances, but had no luck
 HN> and no good calls from the umps. ;-(

You've still got better numbers than the Twinkies,
Padres, and Cubs, though I have no better feeling
about your season than I have about the Sox'.

 HN> Seattle gets it's share of choice
 HN> plums...last year we had a Picasso
 HN> exhibit that was top notch (if you
 HN> like Picasso).

I've seen bunches of Picassos, some of which I like.
The guy must have worked like a beast for all the stuff
he churned out. I've probably seen a greater percentage
of Stradivariuses than I have of Picassos.

 HN> I like the Seattle Asian Art Museum, and
 HN> it's really in a nice location...and you 

Agreed.

 HN> can even go looking for Bruce Lee's grave
 HN> when you're in Seattle!!

Not interested.


 HN> I've been to the Portland Museum several
 HN> times and maybe they're hiding another
 HN> whole museum somewhere cause the one 
 HN> I've been to is nice but tis a far cry
 HN> from being bigger than the SAM.
... 
 -> and one admits of course that these numbers are sometimes
 -> inflated with prints, letters, and photos individually counted.
 HN> At least we have the same 25K that 
 HN> Milwaukee has...(grin)
 
The secret probably lies in the vaults - in fact, the
places do hide whole nother museums. I've been at the
MFAB a bunch of times, but there's no way that they have
more than a few thousand things on display at any time,
and there's no way that I could have set eyes on more
than a few percent of the holdings.

=
 ->  HN> Or they live wrongly with great success!
 -> There are moments when I wish I'd lived wrongly.
 HN> Yeh...me too...then I think about having to
 HN> look at that guy when I shave...I'm afraid
 HN> he'd cut my throat when I wasn't looking!!

Yeah, one thing about living wrong is that you have to
live with yourself.

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

      Title: Sourdough French Bread
 Categories: Breads
   Servings:  6

  2 1/4 c  Bread flour
      1 c  Starter, at room temp.
    1/2 tb Yeast (I use Fermipan or Red
           -Star)
      1 tb Sugar
      1 ts Salt
    1/2 c  Tepid water (between 80 and
           -90 F)

  I take the starter out of the fridge 4 to 8 hours before I plan to start
  the bread. I feed it, then let it come up to room temp as it is digesting
  the feeding (1/2 cup A.P. Flour and 1/2 cup water). To start the bread, I
  measure everything but the water into the machine, set it for French Bread,
  and turn it on. I then drizzle the water into the machine slowly while it
  is running. That allows me to stop before 1/2 cup is added, should the
  flour have absorbed a lot of humidity from the air. For an extra crispy
  crust, I spray the dough lightly with water during the final rise (after
  the loaf-forming stage) and slash the top if I'm in the mood for a fancy
  look.

  Rye Variation

  Substitute 1/2 cup rye for 1/4 cup bread flour. Add 1 tsp caraway seed. May
  need a Tbs or so extra water.

  Sourdough Starter

  This starter is from the Food Processor Bread Book by the Editors of
  Consumer Guide. Published in 1980 by Simon and Schuster. ISBN
  0-671-25201-1. I have been using and abusing this starter for years.

  1 cup warm water 1 package active dry yeast 1/2 cup instant nonfat dry milk
  solids 1/2 cup unflavored natural yogurt 1 1/2 cups all purpose flour

  1. Combine water and yeast in large glass bowl, crock or other non-metallic
  container. Stir to dissolve yeast.

  2. Add dry milk and yogurt to yeast mixture. Beat with whisk until blended.
  Add flour and beat until smooth.

  3. Cover bowl tightly*. Let stand in warm place (85F) until starter has
  developed a sour aroma and is bubbly, 24 to 36 hours. Stir occasionally.

  4. Keep starter tightly covered in refrigerator. *

  5. To use, stir and pour off as much as recipe requires. Replenish
  remaining starter by blending in equal parts of flour and milk*. Cover
  tightly and let stand at room temperature until bubbly. Refrigerate.
  Starter should be used and replenished every two weeks.*

  In case you are wondering about those asterisks. Those are places where I
  have learned to depart from the stated instructions. BY NO MEANS, should
  you ever store your starter tightly covered! This is a great way to end up
  spending at least an hour cleaning your fridge. I keep the starter in an
  old instant coffee jar which has had the cardboard liner removed from the
  lid.

  This leaves a bit of a space when you screw down the lid for gas to escape.
  Even so, I don't screw down the lid all that tightly. I don't waste bread
  flour on the starter, all purpose is fine. I also have given up feeding
  milk to the starter, though I occasionally use whey leftover from making
  yogurt cheese. I have left this starter in the fridge unfed for up to six
  months and found only an inch of booze on the top that smells like cheap
  sherry. I generally stir that down with a dishwasher-safe plastic
  chopsticks and feed the beast. By next morning it is happily bubbling and
  ready to use. You will note that I feed first and then use. That way the
  starter can be doing something while it's coming up to room temperature,
  which is the best temperature to use it.

MMMMM


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