Text 18345, 98 rader
Skriven 2007-07-30 12:58:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: Unable...
=====================
 -=> On 07-26-07  20:01,  Carol Shenkenberger <=-
 -=> spoke to Cindi Marshall about Re: Unable... <=-

 CS> All depends on who can host one!  Each site has it's good and not so
 CS> good  aspects.  Heat in summer is an aspect we have to keep in 
 CS> mind for our more northerly members if we have one in July 
 CS> as is traditional <g>.

   The first picnic in Baltimore had temps in the mid to high 90's.   It
   was hot enough that we cautioned people about staying under the
   shelter and making sure they stayed hydrated.

 CS> Most them northern critters melt in our July weather.

   This year was pretty good weather.  We had one very brief sprinkle on
   Saturday, but it did not deter people much.   Sunday had a moderate
   amount of light steady rain, and so folks stayed inside.   Highest
   temperatures were high 80's to 90 degrees.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Barbecued Pork Bun (Cha Shiu Bow)
 Categories: Oriental, Pork, Bread
      Yield: 4 Servings
 
MMMMM---------------------------DOUGH--------------------------------
    1/3 c  Warm water
    1/2 ts Sugar
      1 pk Dry yeast
  2 1/2 c  Flour
  2 1/2 c  Cake flour
      4 tb Sugar
    1/2 ts Salt
      2 tb Shortening
  1 1/4 c  Low fat milk
     16    Pieces white paper 2 inches
           Square

MMMMM--------------------------FILLING-------------------------------
      6 oz Chinese BBQ pork, diced
      1 tb Oil
      2 ts Water
    1/2 ts Salt
    1/2 ts Sugar
    1/2 ts Thin soy sauce
      1 ts Oyster sauce
      1 ts Hoisin sauce
      2 ts Cornstarch in
      4 ts Cold water (For thickening)
 
  * Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz.
    measuring cup. Let stand until it rises to the 8 oz. level (about 20
    minutes).
  
  * Sift flour, cake flour, sugar and salt into a large mixing bowl.
  
  * Add shortening, yeast mixture and milk.
  
  * Knead mixture 5 minutes to form a dough. Cover with a damp cloth
    and set dough in a warm place. Allow the dough to rise for 3 hours.
  
  * Heat wok, add oil and stir-fry pork for 2 minutes.
  
  * Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and
    hoisin sauce.  Bring it to a boil.
  
  * Prepare thickening by mixing the cornstarch and 4 tablespoons cold
    water. Stir into the mixture and cook for 1 minute. Let cool before
    using.
  
  * After 3 hours, when the dough has risen, shape into rolls about 2
    inches in diameter.  Cut each roll into 1-1/2 inch pieces.
  
  * Shape each piece into a shallow bowl shape.
  
  * Put 1 tablespoon filling in the center, close ans twist dough to
    form a bun.  Put the bun on a 2 inch square of white paper. (This
    prevents the bun from becoming soggy while steaming.) Place 8 buns
  in
    a pie pan and allow them to set and rist for 15 minutes in a warm
    place.
  
  * Steam for 25 minutes.
  
  Format by Dave Drum - 04 April 99
  FROM: Uncle Dirty Dave's Kitchen     An OrientalFoods.Com Recipe
  From: Dave Drum                       Date: 04-12-99
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 13:03:06, 30 Jul 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)