Text 13645, 76 rader
Skriven 2007-04-02 06:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: I'm back... 298
=======================
 SD> I've already changed it from 1000 to 5000.  It's not problematic,
 SD> but I need to remember to pack the message bases at least once a month
 SD> (if not more) or else they can get rather messy at times.

Okay, thanks.

 SD> I've been putting off doing much with the computers due to no
 SD> furniture to sit and work on them.  I can only do so much sitting on
 SD> the floor.

As I told Clean Dave, the main concern is that you get
comfortable in your new situation before anything else.

 SD> No recipes on the laptop (but I can install MM on here)

There is other food talk than recipes, which this conference,
thank heavens, recognizes. Like you can tell us about what
you had for lunch.

 SD> I found a really good BBQ place here in town.  Lots of good
 SD> places to eat that aren't chains, thankfully.

How're the ribs? What kind of sauce do they use?

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

      Title: Nan - Kazakh Flat Bread
 Categories: Bread, Kazakh, Ethnic, Asian
      Yield: 8 servings

  2 1/2 c  ;Water, lukewarm
      1 pk Yeast, dry
  1 1/2 ts Sugar
      1 ts Oil
    3/4 ts Salt
      4 c  Flour, unbleached
      2 c  Flour, whole wheat
    1/2 c  Onion; minced
      1 ts Garlic; minced

  Approx. Cook Time: 3:00

  In a large bowl, combine 1/2 cup of the water, the yeast, and sugar
  and let stand until foamy; about 5 minutes.  Add the rest of the
  water, the oil, and the salt, then gradually add four cups of the
  unbleached flour and all of the whole wheat flour, one cup at a
  time, mixing well after each addition with a wooden spoon. Transfer
  the dough to a floured surface and knead until smooth and elastic,
  about 10 minutes, adding enough of the remaining unbleached flour
  to prevent sticking.

  Shape the dough into a ball, place in a buttered bowl and turn to
  coat. Cover with a tea towel and let rise in a warm, draft-free
  place until doubled in bulk, about 1 1/2 hours. Divide the dough into
  eight pieces and shape each piece into a ball. On a floured surface
  with a floured rolling pin, roll out each ball into a round about
  seven inches in diameter.  With a pastry brush, brush each round with
  cold water.  Cover with a towel and let stand 30 minutes. Meanwhile,
  preheat the oven to 500 F. (yes, five hundred). Place a heavy-duty
  baking sheet in the oven to heat for 15 minutes. Wet your hands in
  cold water and make an indentation in the center of each dough round
  about two inches in diameter.  With a fork, prick all over the
  indentation in a circular fashion.  Sprinkle with the onion and
  garlic. Carefully remove the baking sheet from the oven. Sprinkle the
  rounds lightly with cold water and place on the baking sheet. Bake in
  the lowest part of the oven until the breads are light golden and
  Flaky. Eat at once as they absorb moistuire when stored.

  ORIGIN: Dr. Gulya Sostulyaev, Pavlodar-Kazakhstan, Circa  1995
  From: Dr. Donald Houston

MMMMM

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