Text 15364, 108 rader
Skriven 2014-08-02 06:02:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Drinkies
================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> Me too. Never tried milk/cream in my tea. I used to do it in coffee -
 DD> but weaned myself away from that. Fortunately I am not allergic to
 DD> much - just banananananas and marihoochee AFAIK. Bananananas cause
 DD> hives (and I don't really like them anyway) and Mary Jane gives me
 DD> splitting headaches and projectile vomiting. That particular allergy
 DD> got me out of the 60s more-or-less intact.  Bv)=

 NB> One could do a lot worse, for sure.  I don't care much for bananas,
 NB> either, but as far as I know, I'm not allergic to them.  Never tried
 NB> MJ, got enough second-hand smoke to satisfy any curiosity...  :)

I found (the hard way) that even second-hand smoke (if heavy) can trigger the
allergy. It has kept me away from some parties and live music events I'd
otherwise have attended and enjoyed.

I tell people I don't need to get "high" as I have a weak enough grasp on
reality as it is.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: High-Tech Crackers
 Categories: Appetizers, Breads
      Yield: 13 Dozen
 
      3 c  Hard whole wheat flour; or
           -more as necessary
      1 ts Salt
  1 1/2 c  Warm water

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
           Grated Parmesan
           Cayenne
           Coarse salt
           Sesame seeds
           Cumin seed
 
  Place the flour and salt in a food processor and process
  for 10 seconds to mix thoroughly. With the motor running,
  add the water in a steady stream, then process for 10 sec
  longer. The dough should have formed into one large ball;
  if not, feel the dough: If it feels very sticky, add 3 to
  4 tb more flour and process briefly until a ball forms. If
  the dough feels dry and floury, start the processor again,
  add 2 to 3 tb more water, and process until a ball of
  dough forms.
  
  Once you have a ball of dough, process for 1 minute more,
  no longer. Turn the dough out onto a lightly floured
  surface and knead for 30 seconds or so. Cover with plastic
  wrap and let rest for 30 minutes.
  
  Preheat the oven to 500oF/260oC and place two racks near
  the center of the oven. Divide the dough into 8 pieces.
  Work with one piece at a time, leaving the other pieces
  covered. On a lightly floured surface, with lightly
  floured hands, flatten a piece of dough with your palms.
  Then roll it out to a very thin rectangle or round, as
  even a thinness as possible to ensure even cooking. Gently
  lift the dough from your rolling surface and place it on
  a large baking sheet or pizza pan.
  
  Sprinkle on one of the optional toppings or leave plain.
  Using a knife or a pizza cutter, cut through the dough to
  make rectangular crackers. (Don't worry if they are not
  all exactly the same size. Variations in size and flavor
  will make your crackers interesting.)
   
  Spray the dough lightly with water and place on the upper
  oven rack. Begin rolling out the next piece of dough,
  keeping an eye on the crackers already baking. (Crackers
  brown from underneath.) Check on them 2 1/2 to 3 minutes
  after they go in. As soon as the thinnest patches of the
  dough have started to brown, take them out. If necessary,
  continue baking, checking every 30 seconds, but it is
  better to take the crackers out a little early than too
  late. You will soon get a feel for timing and degree of
  doneness. Variables that affect timing are the heat of
  your oven and how thin you managed to roll out your dough.

  When they come out of the oven, some of the crackers will
  be crisp, while others will need a little time in the air
  to crisp up. Transfer to a large bowl, breaking up any
  incompletely separated crackers.
  
  Roll out the remaining dough, season, and bake. When
  completely cool, crackers can be stored in a well-sealed
  plastic bag or cookie tins for up to a month.
  
  Yield: Approximately 13 dozen very thin crackers of
  varying size, averaging 1 1/2x2 1/2".
  
  Source: Bakers' Dozen, Alford and Duguid, TVFN.
  
  MM Waldine Van Geffen
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The gods give the nuts, but they do not crack them. - Franz Kafka
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