Text 18184, 92 rader
Skriven 2014-10-17 21:09:28 av Stephen Haffly (1:396/45.27)
  Kommentar till text 18182 av Janis Kracht (1:261/38)
Ärende: Peppers                                                  [2]
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Hi Janis,

On (17 Oct 14) Janis Kracht wrote to Ruth Haffly...

 JK> We lived in a total electric apartment very early on in Warick just
 JK> after we were married... My dad and his business partner had built
 JK> these and the utility company had convinced them that going total
 JK> electric was going to be "the future" and cheap. Haha -
 JK> Unfortunately, the utility bills were _horrendous_ such that we
 JK> started calling the O&R company (Orange & Rockland utility company)
 JK> the "rape and plunder" co. - it was that bad. :( Luckily we were able
 JK> to get out of there and buy our first house in Warwick shortly after..
 JK> that first house had the greatest heating system.. hot water heat with
 JK> those big radiators, that held the heat in the radiators for a long
 JK> time.. what a great house that was.  This house in Ithaca is natural
 JK> gas/hot water heat as well, but only baseboards.. When the house was
 JK> rebuilt the radiators were removed. It's still cheaper than our house
 JK> in Windsor was though, because it's got much better insulation than
 JK> the house in Windsor, and that house in Windsor uses oil.  ouch.  Talk
 JK> about painful :(


I really miss those big cast iron radiators. Since they radiated heat as
well as transferred heat to the air via convecetion, they provided a
much more even heat than the forced hot air systems with which we have
had to live in many places. I grew up in a house like that. The house we
are working on purchasing has forced air heat, but uses natural gas.
That should be better than the electric heat pump which this rental
place has. It really did not do a good job in winter, relying instead on
supplemental resistance heat strips when it got really cold. That runs
the bill up fast!

We got two of the little oil-filled electric radiators to suplement the
heat pump. They make a big difference. While they are resistance heat,
they maintain a more even heat.

I am getting ready to make this recipe again tomorrow. I will double it
and make 16 smaller pieces instead of 8 large ones. I will again be
using Kefir instead of Greek yogurt, using 1 cup of Kefir and 1 cup
water in place of the 1/2 cup Greek yogurt and 1 1/2 cups water per
batch.

MMMMM----- Meal-Master (tm) export from Gourmet Recipe Manager

     Title: Bazlama - Turkish Flat Bread
Categories: Mediterranean, Breads
     Yield: 4 servings

      1 pk active dry yeast (.25 oz)
      1 tb white sugar
      1 tb 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

  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.

  Preparation Time: 1/2 hour
  Cooking Time: 15 minutes
  Source: sharwna

  "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

MMMMM

Regards,

Stephen
Professional Point in DOSBox running on Linux.

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