Text 29251, 114 rader
Skriven 2012-09-05 16:30:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BEAT THE HEAT 217 20905
===============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> And getting things under false pretenses, from information
 ML> to sex, falls where in this scheme?
 GJ> Universally, in this modern world, sadly.  But wasn't it ever so?
 ML> Not universally, and I don't have to be party to it.
 ML> And if I know someone is a moral imbecile, I'm not
 ML> going to deal with him willingly.

"All is fair in love and war", it is said, but I believe it does
depend on circumstances.
 
 GJ> Their ability to make lightning decisions calmly and accurately
 GJ> resulted at least in part from their military experience and many
 GJ> years of flying giving them an innate feeling for the plane as part of
 GJ> themselves, so they could still fly it when most instruments and
 GJ> controls were dead or incorrect, and the flight manuals did not cover
 GJ> the situation.

 ML> Are you sure of this, or is it an educated guess? I find it
 ML> difficult to make the stretch of imagining that an expert
 ML> military aircraft pilot is going to transfer all that
 ML> innate feeling to a civilian craft. The planes are not
 ML> meant to do the same thing.

That is one of the interesting points that De Crespigny makes in his
book.  Military aircraft are operated closer to the limit than civil
ones, fly faster and react more quickly.  Landing fixed wing planes on
tiny PNG airstrips, and operating helicopters in confined spaces
require precision flying skills that civilian pilots normally don't
use or need.  That was the background that enabled De Crespigny to
prepare and land his severely damaged A380 on an airstrip of the
absolute minimum limit of length.  His book, "QF32" is good reading.

 GJ> tortillas or pitas is sold as "wraps".  Queenslanders talk a bit
 GJ> funny, too.
 ML> I believe in much of the English speaking world, that is the
 ML> term used.
 GJ> Looking around here in Adelaide, I find it coming into greater use.

 ML> Welcome to the twentieth, uh, whatever century it is.

I prefer to stay in my local world, where a pita is called a pide or a
babari.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fresh Pita Bread
 Categories: Emeril, Breads
      Yield: 16 Pitas
 
      1 ts Dry active yeast
  2 1/2 c  Tepid water (80 to 90
           Degrees)
  2 1/2 c  Whole wheat flour
      1 tb Salt
      1 tb Olive oil
  2 1/2    To 3 1/2 cups unbleached
           All-purpose flour
 
  Stir the yeast and water together in a large bowl. Using a wooden
  spoon and stirring in one direction, stir in the whole wheat flour
  about a cup at a time; then stir 100 times or until the mixture look
  smooth and silky. This is the sponge and it needs to rest, covered
  with plastic wrap, for at least 30 minutes, although it is best if it
  can rest for as long as 8 hours in a cool place, a rest that will
  give fuller flavor. Sprinkle the slat over the sponge and then stir
  in the olive oil, mixing well, again stirring in the same direction.
  Add the flour about a cup at a time, mixing until the dough is too
  stiff to stir with a spoon. Turn the dough out onto a lightly floured
  work surface and knead it mixing until it is smooth and elastic, 8 to
  10 minutes. The dough will be moderately firm and have a slight
  sheen. Clean the mixing bowl, dry it, and coat it lightly with oil.
  Transfer the dough to the bowl, turn the dough around to oil its
  surface, and cover tightly with plastic wrap. Let the dough rise at
  room temperature for 2 to 3 hours, or until it doubles in bulk. Turn
  the dough onto the work surface. Divide it in half and keep one half
  under plastic or cloth while you work with the other. Cut the dough
  into 8 equal pieces and, with lightly floured cupped hands, form the
  pieces into tight balls; keep the balls under plastic as you work on
  the other.
  
  On a well-floured surface, flatten the balls of dough with you
  fingertips and then, using a rolling pin, roll each piece of dough
  into a circle 8 to 9 inches in diameter and less than 1/4-inch thick.
  Cover but do stack the rolled out breads. Preheat the griddle or
  cast-iron skillet over medium-high heat and lightly oil the griddle.
  Bake 1 rolled-out circle at a time on the griddle, putting the pita
  top side down on the griddle and cooking for 15 to 20 seconds before
  turning the bread over gently. Cook for another minute or until big
  bubbles appear. Turn the bread again and cook until it balloons
  fully. Pressing a towel on those areas where bubbles have formed will
  push air into the flat areas. The breads should bake for no more than
  3 minutes. Oil the griddle after every 4 to 5 breads. Pita is best
  the day it is made, but it can be wrapped airtight and frozen for 1
  month.
  
  Yield: 16 pitas
  
  Recipe from: Baking with Julia Cookbook
  
  SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK;
  SHOW #EMIB43 - GREEK SPECIALTIES
  
  MM Format by Dave Drum 04 January 2000 FROM: Uncle Dirty Dave's
  Kitchen
 
MMMMM
 

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--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)