• bars

    From JIM WELLER@1:135/392 to SEAN DENNIS on Sat Jul 24 22:55:00 2021

    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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  • From Sean Dennis@1:18/200 to Jim Weller on Sun Jul 25 19:56:08 2021
    JIM WELLER wrote to SEAN DENNIS <=-

    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!

    When I was in the Army, I could make as much as $400 a night being the designated driver for my friends. Plus, like you said, I got free soft
    drinks and coffee. One place, where I was a regular DD, used to give me
    a 1/3 pound burger and steak fries dinner for free ($13 value). Having
    lost my youngest stepsister to a drunk driver and nearly losing my
    stepfather to a drunk driver, both in 2003, it is the least I can do
    even if I'd not been compensated in any way.

    The only smoke you'll encounter is at BBQ joint or bagel bakery.

    That kind of smoke I don't mind along with grill smoke.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: No-Fail Bagels
    Categories: Breads
    Yield: 16 Servings

    2 Packets active dry yeast
    1/2 c Warm water (105-115f)
    2 ts Sugar
    2 c Lukewarm water
    2 1/2 ts Salt
    6 c Bread flour
    1/2 c Yellow cornmeal

    Place yeast in glass with 1/2 cup warm water. Stir in sugar until
    yeast is disolved. Let stand for 5 minutes, until foamy on top. Pour
    this mixture into a bowl and add 2 cups lukewarm water.

    Stir in salt. Add the 5 1/2 cups flour a cup at a time, mixing with a
    wooden spoon to blend after each addition. Dough will be sticky.

    Spread 1/4 cup of the remaining flour on a work surface. Place dough
    on flour. Place 1/4 cup flour on top of the dough.

    Begin kneading slowly until the flour comes together with the rest
    of the dough. Knead vigorously for 15 minutes. You may have to add
    several tablespoons of flour if the mixture is sticky.

    Use a sharp knife dipped in flour cut the dough into 16 equal
    portions. Roll each portion into a ball. Poke your thumbs through
    the center to make a hole about the size of a quarter.

    Spread 1/4 cup cornmeal on each of two trays or cutting boards and
    place 8 formed bagels on each about 1 inch apart. Cover with a clean
    dish towel and place in a warm draft free spot for 45 minutes to rise.

    Remove towel and place trays of bagels in the refrigerator for 1 hour.

    Pre-heat oven to 400 degrees. Boil 3 cups water in a large pot.
    Spread 1/4 cup yellow cornmeal on 2 cookie sheets.

    Place bagels four at a time into the boiling water. The perfect bagel
    should sink to the bottom and rise immediatly. Boil about 4 minutes
    turning about every 30 seconds. Don't worry if your bagels don't
    sink to the bottom; however if they sink to the bottom and lie there,
    wait until they flost to the top before timing the 4 minutes.

    Remove bagels with a slotted spoon and place on a clean towel for a
    few seconds to drain excess water. Place 8 bagels on each cookie
    sheet.

    You can now add a favorite topping sesame, garlic or onion if
    desired. Bake 35 minutes or until golden. Remove bagels from cookie
    sheet and let them cool on a wire rack. Submitted By GARY FRICKE On
    03-19-95

    MMMMM

    -- Sean

    ... If it works, it must be obsolete.
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