Text 4129, 131 rader
Skriven 2006-08-07 02:17:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Quiznos
===================
 -=> On 08-06-06  16:26,  Jim Weller <=-
 -=> spoke to Dale Shipp about Quiznos <=-

 DS> One of the best subs we have had was from an independent pizza shop
 DS> in New Jersey.   Unfortunately, that is about 3 1/2 hour drive from
 DS> here:-}}

 JW> Not worth a special trip but if you happen to be there....

 I used to go up to Princeton on "detached duty" moderately often before
 I retired.   This sub place was very near the office where I worked
 there.   There were two other places of note.   One was a restaurant
 called Good-time Charlies.   They did a very good prime rib (slight soy
 treatment to it).   Another place was downtown hole in the wall called
 the Spring Street cafe.   I'd guess that it was about 10 feet wide and
 35 feet deep.   They did a very good order of buffalo wings.  Until
 last summer they were the best we had had -- but then we went to the
 Anchor bar in Buffalo, and they took first place.

 Gail had a chance to try the sub/pizza place when we spent the summer
 there in 1978, but we did not get to the prime rib place that summer.
 Gail finally got to Good Time Charlies after one of our trips to New
 England.   Several times we have detoured slightly off of Interstate 95
 to go through Princeton, sometimes stopping there for the night.  She
 has now been to each of the three at least once and agrees that they
 are still as good as I had said for all those years when I was there
 with co-workers and as she remembered from 25 years before.

 Just to the south of Princeton there is a place called New York Deli
 that serves extremely good deli type sandwiches.   We have stopped
 there for reubens and corned beef.  The corned beef sandwich is about 2
 1/2 inches high.   Also they have very good fresh dill pickles.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Three-Pepper Bread
 Categories: Cajun, Bread
      Yield: 4 Servings
 
      8 c  High-gluten bread flour or
           Unbleached all-purpose
           Flour
    3/4 c  Uncooked polenta
    1/2 ts Cayenne pepper
      1 ts Ground black pepper
      1 tb Dried parsley flakes or 3
           TB chopped fresh parsley (1)
      1 tb Granulated garlic or 3 tbls
           Crushed fresh garlic (1)
  2 1/2 tb Active dry yeast proofed in
      4 tb Lukewarm water (2)
      4 ts Salt, preferably sea salt
    1/2 c  Diced sweet red pepper (3)
      4 tb (1/4 cup) Louisiana hot
           Pepper sauce or Tabasco
           Sauce
           Approx  2 1/2 cups water
 
  A blend of three categories of pepper-cayenne, black, and sweet red-is
  typical of the Cajun style.  The traditional Acadian method of cookery
  is designed to engage all the taste buds and fill your mouth will a
  full and long-lasting flavor.  Spicy and slightly hot, this bread can
  be enjoyed with meats, sausages, cheese, and other hearty foods.
  
  For this bread it is important to use polenta, which is coarse, rather
  than cornmeal, which is fine, because polenta retains its identity in
  the loaf, adding a visual enhancement that ground cornmeal cannot
  provide.
  
  (1) We use dried parsley and garlic because of the volume necessary.
  for home baking, fresh herbs and garlic are preferable, but remember,
  that it takes approx. 3 times as much to provide the flavor that dried
  spices and herbs provide.

  (2)  Cajun Three-Pepper is one bread that performs better with active
  dry yeast than with instant.  If instant is all you have, bake the
  loaf after the second rise.  For some reason the instant yeast ...does
  not survive as well through the third rise.

  (3)  You may use canned diced red peppers or pimientos or fresh red
  bell pepper diced yourself.
  
  Mixing
  In a bowl mix all of the dry ingredients, including the proofed yeast
  and the peppers, then add the liquid ingredients, reserving a little
  water for final adjustments during kneading.
  
  Kneading
  When the mixture can be formed into a ball in the bowl, turn the dough
  out onto a floured counter and knead it for 10 to 12 minutes, adding
  water if needed, until a smooth, elastic dough emerges.  The dough
  should be tacky but not sticky, a beautiful salmon color, and with a
  bright garlic and pepper aroma.
  
  Proofing
  Clean the bowl and return dough to it, covering with a damp towel or
  plastic wrap, or put the bowl inside a plastic bag.  Allow the dough
  to rise at room temerature for approximately 1 1/2 hours.  It should
  double in size. If you want to make sandwich loaves, you can form them
  at this time  and put them in greased bread pans.  If you prefer
  free-standing, French-style loaves, punch the dough down and give it
  another rise.
  
  Forming Loaves
  Form free-standing loaves or make small rolls from this dough.  To
  give them a glossy sheen, brush the rolls with an egg wash made of 1
  egg adn 1 tbls water, whisked together.
  
  Baking
  Bake loaf-pan bread at 350 deg F (300 in a convection oven) for
  approx. 45 minutes or until the bottom of the loaf makes that
  wonderfully satisfying thwack sound.  Bake free-standing loaves at 425
  deg F (375 F in a convection oven) and remember to spray three times
  at two-minute intervals. Total baking time should be 40 mintues. Rolls
  will take about 12 minutes at 350 deg F. (300 F in a convection oven).
  
  Source: Brother Juniper's Bread Book, Slow Rise as Method and
  Metaphor, Peter
  Reinhart, Aris Books, 1991, ISBN 0-201-57079-9

  From: Portia Culpepper                Date: 09-03-96  Home Cooking
 
MMMMM


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