Text 9199, 96 rader
Skriven 2014-01-26 06:20:06 av Dave Drum (1:18/200.0)
   Kommentar till text 9183 av Dale Shipp (1:261/1466.0)
Ärende: Re: Water
=================
Dale Shipp Said to Dave Drum about Re: Water

DS>  DS> Three score years ago when I was in the Boy Scouts, I recall
DS>  DS> that we took some sort of water purification pills with us on
DS>  DS> camping trips -- but I do not recall what they were called.  Do
DS>  DS> you know?

DS>  DD> Could they have been halazone tablets? That's what the military
DS>  DD> used for  "iffy" water. I think they were chlorine based.

DS> That name sounds familar.  Probably so.

That was an "off the top of me loaf" answer. So, I went and looked. If 
you wish to get a supply (probably MLoo could use this better) a place 
named Gripo Labs sells water-purification tablets in various sizes and 
quantities. According to their web-site:

"Halazone Tablets have a prominent status among water purification 
tablets for ensuring hygienic quality of water with its effective 
bactericidal activity in water.

Halazone Tablets are a powerful purifier of drinking water in small 
quantities.

Application:

It is used worldwide in army, navies, military, households, schools, 
hospitals for purification of drinking water. Halazone tablets provide 
instant purification; hence it is very useful in case of epidemics, 
floods and cyclones." 

http://www.gripolabs.com/chlorine_tablets.html

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

      Title: Water Bagels
 Categories: Breads
      Yield: 18 bagels

      1 c  Milk; scalded
    1/4 c  Butter
      1 tb Sugar
      1 ts Salt
  2 1/4 ts Pkg active dry yeast
      2 lg Eggs
  3 3/4 c  All-purpose flour
      2 qt Water; almost boiling
      1 tb Sugar
      1    Egg white; beaten
 
  Preheat oven to 400oF/205oC.

  Combine the scalded milk, butter, sugar and salt. Warm
  gently to a temperature of between 105oF/41oC and
  115oF/46oC. Remove from the heat and add and dissolve the
  yeast in the mixture. Wait 3 minutes while the yeast
  works. Blend in the eggs and flour. 

  Knead this soft dough for 10 minutes, adding flour if
  needed to make it firm enough to handle. Place in a
  greased bowl, cover and let rise until doubled in bulk.
  Punch down and divide into equal parts (one part for each
  finished bagel). 

  Roll each piece into a rope about 7" long and tapered at
  the ends. Wet the ends and form a doughnut-shaped ring
  from each rope. Cover and let rise on a floured board for
  about 15 minutes. Place in a refrigerator for 2 hours to
  firm up the dough. 

  Bring the water to a boil and add the sugar. Drop the
  rings, one at a time, into the boiling sugar water. When
  the bagels surface, turn them over and cook an additional
  3 minutes. Skim the bagels out of the water and place on
  an ungreased baking sheet. Coat each with beaten egg
  white. Bake in the oven until golden brown (The longer you
  bake, the crisper the bagel).
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... As I said before, I never repeat myself.



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