Text 12635, 78 rader
Skriven 2014-04-27 00:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: urban disappointment 556
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 DD> OTOH - it's pretty easy to get a parking place on-street in the
 DD> downtown area these days. Assuming that one has some reason to go
 DD> downtown.

Sounds like Billtown. We went out for drinks before
picking up Annie at the airport, and parking was
distressingly easy to find on a block of bars, which
didn't seem to have much buzz about them - a few
smokers loitering about and one person dressed in what
passes for sexy attire in these parts - almost surely
a prostitute, my limited eyesight sufficient to
determine not very attractive but insufficient to
judge whether transsexual or not. We found one of my
friends' old haunts fairly crowded, though, and two
rounds of Guinness and Yuengling pints, Maker's Mark
shot, and Coke were reasonable at $15 a round.

 DD> Live music seems to be making a comeback in this area.

At least something encouraging.

 DD> Most of it is stuff that I'd not cross the street to hear.

One hoped. My friend Dan and his wife took me to the
Williamsport City Jazz Orchestra concert the other day,
and, surprise, it was palatable, though more town than
city; I was glad that I didn't have to fork over any
admission (he's on the board), but it was better than
nothing. 

 DD> Title: Tony Luke's Italian Roast Pork Sandwich (The Real Deal)

I've not been thrilled with the famed sandwiches in
Philly. We once planned to do a Pat's vs. Geno's vs.
Tony Luke's vs. Jim's, but Pat's cheesesteak was so
overwhelmingly nauseating that I called off the quest
immediately after one bite.

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

      Title: CUBAN BREAD
 Categories: Breads, Ethnic
   Servings:  1

--------------------------------ELAINE TAIT--------------------------------

------------------------------PHILLY.INQUIRER------------------------------
      5 c  To 6 cups bread flour aprox.    2 1/2 c  Hot water,120 to 130 degs.
      2 pk Dry yeast                                Corn meal
      1 tb Salt                                     Water
      2 tb Sugar

  Sprinkle the cornmeal on a non stick baking sheet. Place 4 cups of flour in
  large mixing bowl,add yeast,salt,and sugar.Stir until all are well
  blended.Pour in the hot water and beat 100 strong strokes or three minutes
  with mixer dough hook. Gradually work enough of the remaining flour,using
  fingers if necessary,1/2 cup at a time,that the dough takes shape an no
  longer sticky. Sprinkle work surface with some of the remaining flour.Place
  dough on work surface,working in flour as you knead. Keep a dusting of
  flour between dough and working surface.Knead for 8 minutes by hand or with
  dough hook of mixer until it feels alive under your hands. Place dough in a
  greased bowl.Cover with plastic wrap and put in a warm place,80 to 100
  degs,until double in bulk,about 15 minutes. Punch down dough,turn it out on
  work surface,cut into 2 pieces.Shape each piece into a round.Place on non
  stick baking sheet sprinkled with corn meal.With a sharpe knife or razor
  slash an x on each loaf:brush with water. Place baking sheets on middle
  shelf of cold oven.Place a large pan of hot water on shelf below.Heat oven
  to 400 deg.After 1/2 hour reduce oven to 375 deg.The bread will continue to
  rise while oven is heating.Bake for a total of 45 minutes.( Timing starts
  when you turn on the oven.) Loaves should sound hollow when baked.Cool
  before slicing.Bread will not keepbeyond a day or two,but freezes well and
  makes excellent toast when old......

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