Text 1309, 109 rader
Skriven 2013-06-17 11:07:10 av Stephen Haffly (1:396/45.27)
   Kommentar till text 1029 av JIM (1:123/140)
Ärende: hi stranger 704
=======================
Hello Jim,

On (15 Jun 13) JIM wrote to MICHAEL LOO...

 J > In old northshore bbs type of news our old friends Patrick and Arlene
 J > are selling their house in Danvers and moving to Florida, I haven't
 J > seen them in
 J > almost as long as I haven't seen you but I do keep up with Patrick on
 J > Facebook (the new interactive bbs?). I Still have the lits.com web
 J > address and my email is still jim@ but my old bbs software is on 3.5
 J > inch floppies and I don't think I even have one of those drives
 J > anymore although I was thinking of putting some old parts together and
 J > trying to resurrect a bbs since I have a couple of months off from
 J > work to recuperate I'd have to relearn it all so it probably won't
 J > happen but I got real nostalgic getting on doc's place BBS and seeing
 J > they still exist. Although with the advent of forums software I'm kind
 J > of puzzled why people still use this format unless everyone just runs
 J > really old equipment.

It isn't as if we are running really old equipment. It is that the
attitude here is better than in some places. While forums (Smoking
Meat forums), for example) could serve as an alternative some day, for
now, this still works. It is like sitting around the kitchen table.
Sure, everyone could go into the living room, but some of the best
conversations are happening around the kitchen table still. It is
comfortable. Facebook? I tolerate it only so that I can see pictures of
daughters and grandchildren. Otherwise, I find it annoying and
intrusive. I don't like the advertisements that pop up. Many of them are
for things I don't want or find offensive. (I don't need dating services
for seniors, for example). There are none of those here.

Recipes with each post aren't really needed. I don't always include
them, but if I do, I try to make it something that is appropriate to the
topic. This one is not one that is theme-tied. When we were in Berlin,
we would stop at a streetside stand and get Doner Kebabs (Turkish
version of Gyros). The bread was not the usual Pita that we get here. I
think I found the type of bread used. I remember it being thicker. The
vendor would slice a round into quarters and then split the quarter to
open it since it was thicker than a Pita and did not have the built-in
pocket. I think this is the type of bread used. The fillings were
similar to a Gyro, except that the meat was not a homogeneous
meatloaf-like texture but thin slabs of meat stacked on the spit and
then cut off with a long knife. It was excellent. It was more like
strips of lamb (possibly alternated with beef). I think the seasoning
was more like Shawarma seasoning. We have a jar of that. It contains
Coriander, Cumin, Chili, Allspice, Black Pepper, and Spices. What those
"spices" are, I don't know. It is one of the things Ruth and I miss
about Germany. I am going to try making a batch of the Bazlama bread
soon to see if it is indeed what we remember.

Title: Bazlama - Turkish Flat Bread
Yield: 4 servings
Cooking Time: 15 minutes
Preparation Time: 1/2 hour
Category: Breads
Cuisine: Mediterranean
Source: sharwna
Website: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=215599&o

---
Ingredients
---
1 package active dry yeast (.25 oz)
1 Tbs white sugar
1 Tbs salt
1 1/2 c warm water (110 degrees F or 45 degrees C)
1/2 c Greek-style yogurt
4 c all-purpose flour

---
Instructions
---

1.   Dissolve the yeast, sugar, and salt in the warm water. Add the
water and yogurt to the flour and mix well. The dough will be soft but
not sticky. Turn the dough out onto a lightly floured surface and
shape it into a ball. Cover the dough with a damp cloth and allow it
to rise at room temperature for 3 hours.
2.   Cut the dough into four portions. Shape the dough into rounds and
flatten each round as though you're making pizza dough. Cover the
rounds with a damp cloth and let the dough rest for 15 minutes.
3.   Heat a cast iron skillet or griddle over medium-high heat. Place
one dough round in the skillet and bake until brown spots appear on
the bottom, about 1 minute. Flip the bread and bake for an additional
minute. Remove the bread and wrap it in a clean kitchen towel to keep
warm.
4.   Repeat with the remaining dough rounds. Store any leftover
flatbreads in an airtight container.


---
Notes
---

"This simple flatbread gets its tang from yogurt. It's best served
warm."
ALL RIGHTS RESERVED © 2013 Allrecipes.com   Printed from
Allrecipes.com 6/15/2013


Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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 * Origin: Thunder Mountains Point (1:396/45.27)