Text 31859, 129 rader
Skriven 2015-10-11 07:00:26 av Dave Drum (1:18/200.0)
  Kommentar till text 31814 av Ruth Haffly (1:396/45.28)
Ärende: Re: Boob Tube
=====================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I will put an antenna into the air at the new house. I'll be able to
 DD> get all the networks (including PBS) which is more TeeVee than I will
 DD> ever watch. And I'll not pay $cumca$t any $$$ past the internet
 DD> service.

 RH> I don't blame you. For all the tv we watch, Steve made an indoor
 RH> antenna that pulls in the local channels quite well. We've a few
 RH> problems during bad weather but don't watch enough tv to really make an
 RH> issue of it.

A big part of that is because the picture signal is now digital rather than
analogue (old school). In the UHF frequency range mandated the the FCC moisture
in the air (heavy rain, snow, fog, Hurricane Joaquin, etc) will absorb some of
the signal energy -- just like with Dish or DirecTV suffer. And digital TV is
an either-or proposition. You either have enough signal/data to make a good
picture or you have no picture. The receivers store the data that comes in
until they have enough to "build" the picture. So you will sometimes get
"pixelisation" or maybe a complete picture, with or without sound, every few
seconds. Or, no picture at all until the moisture abates.

Pixelisation is when you get a whole screen full of blocky bits like the news
programs put up in front of the "naughty bits" in a "Film at 11" story about a
topless beach or something.

 DD> Some people are addicted to the glass teat. Last night Vicky commented
 DD> "There's nothing on worth watching". But, I noticed that she kept on
 DD> watching. Me, I finished what I was doing on the confuser and then
 DD> read a magazine.  Bv)=

 RH> I'll grab ny Nook after I'm done here--Steve had another supper, then
 RH> meeting, this time district, with the American Legion. While out
 RH> shopping, we stopped at our favorite gyro place to pick one up for my
 RH> supper.

My problem with reading is that I tend to read interesting things ..... and if
I get too into the story I forget to eat my food before it gets cold, or forget
to go to bed, or .........

 RH> BTW, I made the Pillsbury rye bread (with tweaks) today. It looks and
 RH> smells like what I used to make; we will probably give it the taste
 RH> test tomorrow.

 DD> We'll await the critique.

 RH> Overall a good texture, a few relatively small air bubble holes. They
 RH> can be eliminated with a better punch down/knead during the shaping
 RH> before it goes on to the second rising. Good taste, both toasted and
 RH> not toasted. It'll be a good one to do to go with the home made
 RH> pastrami, corned beef, or other, similar meals where rye bread would be
 RH> better than wheat.

I don't have a problem with air bubbles in my bread - so long as they aren't
caverns.

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Holiday Stollen
 Categories: Breads, Fruits, Citrus, Nuts
      Yield: 1 Loaf
 
      1 c  Milk
    1/2 c  + 2 TB granulated sugar
    1/2 ts Salt
    1/4 ts (1 pkg) active dry yeast
    1/4 c  Warm water
      5 c  Sifted all-purpose flour
    1/2 c  Fine chopped candied citron
    1/2 c  Fine chop'd candied cherries
      1 c  Slivered almonds
           Grated rind of 1 lemon
      1 c  Seedless raisins
      2 lg Eggs; beaten
      1 c  Butter; softened
    1/4 ts Nutmeg
    1/2 ts Cinnamon
    2/3 c  Sifted confectioners' sugar
      2 tb Hot water
 
  Pour milk into a saucepan. Heat to scalding. Turn off
  heat; stir in 1/2 cup of the granulated sugar and the
  salt. Let mixture cool to lukewarm. In a large bowl,
  dissolve yeast in the 1/2 cup warm water; let mixture rest
  for 5 minutes. Pour lukewarm milk mixture into yeast
  solution. Stir in 1 cup of the flour. Beat dough with
  electric mixer or egg beater until smooth. Cover bowl with
  cloth towel; let dough rise in a warm place 1 hour and 30
  minutes or until double in bulk.
  
  Punch down dough in bowl; fold in citron, cherries,
  almonds, lemon rind and raisins. Add eggs, 3/4 cup of the
  softened butter and the nutmeg. Stir in 3 more cups flour;
  mix dough until smooth. Turn dough out onto a lightly
  floured surface. Knead, working in enough of remaining
  flour to make dough smooth and elastic. Divide dough into
  halves; roll each portion into an oval, about 1/2" thick.
  
  In a small saucepan, melt remaining butter; brush it over
  ovals. In a small bowl, combine cinnamon with remaining 2
  Tbsp granulated sugar; sprinkle mixture over ovals. Fold
  ovals in half, lengthwise. Place them on buttered baking
  sheet. Twist ends of each oval toward each other to form a
  crescent. Loosely cover ovals with wax paper and a cloth
  towel. Let Stollen rise in a warm place about 1 hour or
  until double in bulk.
  
  Preheat oven to 350oF/175oC.

  Bake Stollen 45 minutes or until golden. In a small bowl,
  combine confectioners' sugar with enough of the hot water
  to make a thick icing. Dribble icing over hot Stollen; let
  Stollen cool before slicing.

  UDD NOTE: I usually make three equal ropes of the dough
  and braid them before the final rising. I also sprinkle
  whole, unsalted almonds onto the icing before it cools.

  Makes 1 Stollen.
 
  Recipe from: http://www.recipesource.com

  Uncle Dirty Dave's Kitchen

MMMMM

... "Peanut butter is the pate of childhood." -- Florence Fabricant
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS * bbs.outpostbbs.net * Johnson City, TN (1:18/200)