Text 24261, 99 rader
Skriven 2012-04-30 22:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Military Tipping
========================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Cold Lake / junior ranks club bar

 DD> If the place serves food and has table service the wait staff will get
 DD> tips...

 DD> If it's just a "belly up to the bar" place with each customer handling
 DD> carrying the drinks to his table tips for the back-bar are sparse. Most
 DD> of those places tend to be beer, shot & a beer or a simple highball
 DD> joints.

It was a shot, beer and two part highball kind of place with snacks.
But there were tables and table service with no stools at the bar.
So there was (modest) tipping. As a relatively high income civilian,
I was expected to tip 15% not 10. [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: King Arthur Flour Wheat Thins 
Categories: quickbreads, crackers
  Servings: 13 dozen

  1 1/4 c  whole wheat flour
  1 1/2 TB sugar
    1/2 ts salt
    1/4 ts paprika
      4 TB butter
    1/4 c  water
    1/4 ts vanilla
           Additional salt for topping

To make the dough: Combine the flour, sugar, salt and paprika in a
medium bowl. Cut the butter into small pieces and mix it in
thoroughly, using your fingers, a pastry blender, a mixer or a food
processor. Combine the water and vanilla, and add it to the flour
mixture, mixing until smooth.

Pre heat the oven to 400 F. Lightly grease baking sheets or line
with parchment paper.

To roll and cut the dough: Divide the dough into 4 pieces; keep the
other pieces covered while you work with one at a time. Lightly
flour your work surface and your rolling pin and roll the piece of
dough into a large rectangle, which should be at least 12 inches
square when trimmed. Keep your pin and the surface of your dough
evenly floured. Flip the dough frequently to keep it from sticking,
but too much flour will make it difficult to roll. Keep rolling
until the dough is as thin as you can get it without tearing, at
least 1/16 inch thick. Trim the dough to even the edges and use a
pizza cutter or a sharp knife to cut the piece into squares
approximately 1 1/2 inches wide. Transfer the squares to a prepared
baking sheet; you can crowd them together, as they don’t expand
while baking. Sprinkle the squares lightly with salt, if desired.
Repeat with the remaining pieces of dough. Save the scraps under
plastic wrap and reroll them all at once just one time.

To bake the crackers: Bake the crackers, one sheet at a time, until
crisp and browned, 5 to 7 minutes. If some of the thinner crackers
brown too quickly, remove them and return the remaining crackers to
the oven to finish baking. These crackers bake quickly, so watch
them closely – even 30 seconds can turn them from golden brown to
toast! Remove the crackers from the oven and cool on the pan or on a
plate; they cool quickly. These crackers will stay crisp for several
days, but are best stored in airtight containers.

What Worked: You know Wheat Thins? Well these do taste better. The
store-bought crackers are usually better when topped with something,
but these are snack-worthy all on their own.

What Didn't: This makes a fairly small bowl of crackers. There are a
lot of crackers in that small bowl, but they're very thin and light,
so it's not a lot of cracker volume. If you're making them for a
party, you might want to double or triple the recipe.

Suggested Tweaks: I didn't think these needed any additional salt on
top, but next time I might add sesame seeds or flax seeds for both
flavor and accent color.

Posted by: dbcurrie
Adapted from: Whole Grain Baking by King Arthur Flour
Yield: about 13 dozen crackers

  From: Serious Eats                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... What the hell is sorghum?
... Sorghum: some kind of grass popular with the undernourished

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