Text 26534, 78 rader
Skriven 2015-04-30 06:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: misery meats 586
========================
 ML> newer materials to inside 20/100 - three times as good as I
 ML> could get up to now. This might make it even legal (though
 ML> not particularly safe) for me to drive or operate heavy
 ML> machinery, though I doubt I will do so.
 DD> You might be better at it than some who would benefit from a pane of
 DD> glass in their navel due to a cranio-rectal infarction (or cell phone
 DD> which is nearly as bad).

I'd say that a lot of people on the roads shouldn't be -
or at least shouldn't be behind the wheel. If they killed
only themselves, I might be inclined to shrug and say
"Darwin," but that's not the case.

 DD> In defence of the Deutsch -- Latin: ca-seus, actually: "fermented,
 DD> sour become one"

But the Musik part ...

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Hot Chile Pepper Twists ABM
 Categories: Breads, Kooknet, Cyberealm
      Yield: 6 servings

      1 c  Water; plus
      2 tb Water; (if needed)
      2 tb Oil
    1/3 c  Cilantro Leaves; lightly
           -packed
  1 1/2 ts Salt
    1/2 c  Cornmeal
  2 1/4 c  Flour
  1 1/2 ts Sugar
      2 ts Yeast

MMMMM--------------------------FILLING-------------------------------
     16 oz Black or Refried Beans
     16 oz Black Olives; drained
  4 1/2 oz Green Chiles; chopped
    1/2 c  Salsa
      8 oz Monterey Jack Cheese;
           -shredded

  Place all dough ingredients except cilantro in pan.  Program for
  knead and first rise. Program a kitchen timer to go off 10 minutes
  before the end of the machine's second kneading cycle.  Check the
  dough when timer goes off and adjust with flour or water if needed.
  Add the cilantro. While the dough is rising, prepare the filling.
  When dough is finished transfer to lightly greased work surface.

  Divide the dough in half.  Working with one half at a time, roll it
  into a 15 x 10" rectangle.  Transfer the rectangle to a lightly
  greased cookie sheet.  Visually divide the rectangle into thirds,
  each 10 x 5". Working on the middle third of the dough, and leaving
  1" of space at each end, layer on half the beans, half the olives,
  half the chilies, half the salsa and then half the cheese.

  Using a rolling pizza wheel or a sharp knife, make 6 evenly space 5"
  long cuts in the dough, cutting from the edge of one side of the
  unfilled sides just to where the filling starts. Repeat with the
  other unfilled side. Fold the small piece of dough at each end of the
  filling, tucking them underneath the dough on the opposite side.
  Repeat the entire process with the other piece of dough. Tent the
  twists with lightly greased plastic wrap and set them aside to rise
  for 1 hour, or until they're noticeably puffy. Bake the twists in a
  preheated 375F oven for 30 minutes. Remove the twists from the oven,
  transfer them to a wire rack, and allow them to cool for 10 minutes
  before cutting.

  Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith

MMMMM

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