Quoting Sean Dennis to Shawn Highfield <=-
I'd not visit the wet bar if they had one. I can't be around cig
smoke at all
In Canada all bars and restaurants have been non-smoking for years
now. And in most bars, coffee and soft drinks are free if you
identify yourself as a designated driver for a group. Just don't try
that if you're by yourself though!
The only smoke you'll encounter is at BBQ joint or bagel bakery.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: New York Style Homemade Bagels
Categories: Breads, Bagels
Yield: 8 servings
DOUGH:
1 1/2 c Warm water (110 to 115 F
1 tb Dry active yeast
1 tb Sugar
1 tb Vegetable oil
2 ts Malt syrup
2 ts Salt
4 1/2 c To 5 cups unbleached
-bread flour
KETTLE WATER:
6 qt water
2 tb Malt syrup or powder
1 ts Salt
TOPPINGS: (OPTIONAL)
Sesame seeds
Poppy seeds
Minced fresh garlic
Minced fresh onion
Caraway seeds
Coarse salt
Corn meal for sprinkling
-baking sheets (optional)
In a large mixing bowl, stir together water, yeast, and sugar. Let
stand for 5 minutes. With a wooden spoon, stir in oil, malt and
one cup of the flour. Add salt, then enough of remaining flour to
make a stiff dough. On a lightly floured surface, knead for 10 to
12 minutes. Cover with a floured dish towel and allow dough to
rest on a board for about 15 minutes. Divide dough into 8 sections
and form each section into 10-inch long strips. Roll the ends
together to seal and make a ring. Place on a lightly floured
surface, cover, and let bagels rest 15 to 20 minutes, rising about
halfway and becoming slightly puffy. Meanwhile, fill a large
cooking pot or Dutch oven three quarters full with water. Add the
malt syrup and salt. Bring water to a boil. Preheat oven to 45 0F
(230C). Line two large baking sheets with baking parchment and, if
desired, sprinkle generously with corn meal. Set aside.
Line two other baking sheets with a kitchen towel, set near your
stove. Reduce boiling water to a simmer and cook 2 bagels at a
time (do not crowd the pot). Simmer bagels for about 45 seconds on
one side, then turn and cook other side for another 45 seconds and
then drain bagels on the towel-lined baking sheet. Carefully place
bagels on the parchment-lined baking sheets. Bake bagels plain or
sprinkle with a topping of your choice. Place in the hot oven,
immediately reduce heat to 425F (220C), and bake about 17 to 25
minutes. When almost baked, turn bagels over (a pair of tongs do
the job easily). If you have a baking stone, finish bagels on the
stone directly. Transfer bagels to wire rack to cool. These freeze
well, which helps to retain a just-baked taste, if they aren't all
eaten on the first day. To freeze, slice cooled bagels first,
place a small strip of plastic between the bagel halves and place
in a plastic self-sealing freezer bag. When you're ready for a
bagel, they'll come apart easily, ready to pop into the
toaster/oven and enjoy. Makes 8 large bagels.
Source: cooksrecipes.com
From: Niki
MMMMM
Cheers
Jim
... How to avoid stress at work: don't go to work.
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