Text 18525, 109 rader
Skriven 2014-10-23 14:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: icream etc. 138
=======================
 RH> This year they're running major inspections on all the rides--and
 RH> saying that there's not enough inspectors to do randowm spot
 RH> inspections thruout the fair. Even tho there's no Vortex, I wouldn't go

One wonders if the bad publicity from the Vortex might dampen
the enthusiasm for the rest of the rides as well.

 RH> on any of the rides. (Last year the operator and owner of the Vortex
 RH> ride tinkered with it, bypassing a saftey feature and injured a number
 RH> of people, some quite seriously.)

Jail or bankruptcy or both?

 RH> Knowing when there's going to be traffic tie ups and when to avoid
 RH> them is a smart idea. Sometimes if Steve and I are down in Raleigh in
 RH> the late afternoon/early evening and don't have to be back in WF, we'll
 RH> just spend more time in Raleigh, usually getting something for supper.
 RH> By the time we're finished eating and wander back to the car, the
 RH> traffic is flowing freely.

And you get a nice outing in town.

 ML> It's a pretty standard peach ice cream but well flavored
 ML> and richer than average.
 RH> So, actually a bit above the standard then.

Well, yes.
 
 ML> Not exactly fair to judge anything based on strip mall
 ML> Chinese (though strip mall burgers and even chicken can
 ML> be fine).
 RH> Some places are good, some are less than memorable.

I take it the latter category includes the ones that
are memorable in a way that makes you want to wash your
head out with soap.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Olive and Garlic Pretzels
 Categories: Emeril, Breads, Snacks
      Yield: 20 Pretzels

     20    Kalamata olives (about 3/4
           Cup), pitted
      1    Anchovy filet
      1 tb Chopped garlic
      2 tb Olive oil
           Freshly ground black pepper
      1 pk Dry active yeast
      2 tb Sugar
      2 tb Vegetable oil
  1 1/2 c  Warm milk (110 degrees F.)
  4 1/2 c  All-purpose flour
      1 ts Salt
      1    Slightly beaten egg white
      1 tb Water
      1 tb Kosher salt
      1 c  Creole mustard

  Combine the olives, anchovy, garlic, olive oil and black pepper in a
  food processor and process until the mixture is smooth, about 15
  seconds. Set aside. Combine the yeast, sugar, and 1 tablespoon of the
  oil in the bowl of an electric mixer fitted with a dough hook. Add
  the milk. With the mixer on low speed, beat the mixture for about 4
  min to dissolve the yeast. If the yeast mixture doesn't begin to
  foam after a few min, it means it's not active and will have to
  be replaced. Add the flour, salt and olive mixture to the yeast
  mixture. Mix on low speed until it lightly comes together, then
  increase the speed to medium and beat until the mixture pulls away
  from the sides of the bowl, forms a ball, and climbs slightly up the
  dough hook. Remove the dough from the bowl. Coat the dough with the
  remaining teaspoon vegetable oil. Return the dough to the bowl and
  turn it to oil all sides. Cover the bowl with plastic wrap, set in a
  warm, draft-free place, and let rise until doubled in size, about 2
  hours. Remove the dough from the bowl and turn it onto a lightly
  floured surface. Preheat the oven 350 degrees F. Roll the dough into
  12 by 10-inch rectangle. Cut into 20 strips, 12 by 1/2-inches. Gently
  pull each strip into a rope about 16 inches long. To form the
  pretzels, cross one end over the other to form a circle, overlapping
  about 4 inches from each end. Take one of the dough in each hand and
  twist once at the point where the dough overlaps. Carefully lift each
  end across to the edge of the circle opposite it. Tuck the ends under
  the edges to form a pretzel shape. Lightly moisten the ends with
  water to seal completely. Place the pretzels on the prepared baking
  sheet. Bake for 5 min. Remove from the oven. Bring 1 gallon of
  salted water to a boil. Add several of the pretzels at a time in the
  boiling water. Cook for 2 min on each side. With a slotted spoon
  remove from the water. Drain on paper-towels. Bring the water back to
  a boil and repeat the cooking process. Regrease the baking sheet.
  Place the pretzels on the baking sheet. Whisk the egg whites and
  water together. Using a pastry brush, brush each pretzel with the egg
  wash. Sprinkle each pretzel with the kosher salt. Bake for 20 to 25
  min or until golden brown. Remove from the oven and serve warm
  with Creole Mustard.

  Yield: 20 pretzels

  SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK;
  SHOW #EMIB14 - WINTER STREET FOOD

  MM Format by Dave Drum 04 January 2000 FROM: Uncle Dirty Dave's
  Kitchen

MMMMM

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