• Today in History - 1888

    From Dave Drum@1:229/452 to All on Wed Nov 23 06:53:28 2022
    23 November 1888 - THE JUKEBOX DEBUTS IN A SAN FRANCISCO SALOON: The
    Palais Royale Saloon rolls out a device that will be an overnight
    success and will eventually drum player pianos out of drinking
    establishments: the jukebox. This initial version, a nickel-and-slot
    player, is a phonograph with stethoscope-like tubes.

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

    Title: Rock & Roll Jukebox Burger
    Categories: Beef, Cheese, Pork, Chilies, Salad
    Yield: 4 servings

    MMMMM--------------------------BURGERS-------------------------------
    1 1/2 lb Ground chuck; 80/20
    1 ts Salt
    1/2 ts Black pepper
    3 tb Bar-B-Q Sauce; more to
    - drizzle on top
    4 sl Cheddar cheese
    8 sl Crisp cooked Bacon

    MMMMM---------------------------SLAW---------------------------------
    2 c Shredded cabbage
    3 tb Mayonnaise
    1 tb White Wine Vinegar
    pn Sugar
    1/3 c Crispy Jalapenos

    Heat an grill to medium heat. In a bowl, combine the
    beef, salt, pepper, and BBQ sauce, mixing by hand just
    until the ingredients are combined. Shape the beef into
    four patties and place on hot grill.

    Grill burgers for 5-7 minutes per side (this will depend
    on how rare you like your burger). Place cheese on
    during the last 2 minutes of cooking.

    Meanwhile, combine the slaw, mayo, and, vinegar in a
    bowl, stirring to coat. Mix in crispy jalapenos.

    When burger have finished cooking, and the cheese has
    melted, place the burgers on four buns. Top each with
    two slices of bacon and a drizzle of BBQ sauce. Divide
    the coleslaw between each burger and serve.

    By: Tanya Schroeder

    RECIPE FROM: https://www.foodfanatic.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Next, a recipe for mashed potatoes that involves a grenade launcher.

    --- Talisman v0.46-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
  • From Dave Drum@1:3634/12 to All on Fri Jan 27 04:33:00 2023
    27 January 1888 - NATIONAL GEOGRAPHIC SOCIETY FOUNDED: Having gathered
    together for the first time two weeks previously, 33 founders, mostly scientists, explorers, and wealthy travelers, incorporate the National Geographic Society to promote "geographical knowledge." Their magazine
    will begin publishing nine months later.

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

    Title: Peter Reinhart's Bagels - Part One
    Categories: Breads
    Yield: 18 servings

    MMMMM--------------------------SPONGE--------------------------------
    1 ts Instant yeast
    4 c Unbleached high-gluten or
    - bread flour
    2 1/2 c Water; room temp

    MMMMM---------------------------DOUGH--------------------------------
    1/2 ts Instant yeast
    3 3/4 c Unbleached high-gluten or
    - bread flour
    2 1/4 ts Salt
    2 ts Malt powder
    +=OR=+
    1 tb Dark or light malt syrup,
    - honey, or brown sugar

    MMMMM--------------------------FINISH--------------------------------
    1 tb Baking soda
    Cornmeal or semolina flour
    - for dusting
    Sesame seeds, poppy seeds,
    - kosher salt, rehydrated
    - dried minced garlic or
    - onions, or chopped fresh
    - onions that have been
    - tossed in oil (opti)

    TO MAKE THE SPONGE: Stir the yeast into the flour in a 4
    quart mixing bowl. Add the water, whisking or stirring
    only until it forms a smooth, sticky batter (like
    pancake batter). Cover the bowl with plastic wrap and
    leave at room temperature for approximately 2 hours, or
    until the mixture becomes very foamy and bubbly. It
    should swell to nearly double in size and collapse when
    the bowl is tapped on the countertop.

    TO MAKE THE DOUGH: In the same mixing bowl (or in the
    bowl of an electric mixer), add the additional yeast to
    the sponge and stir. Then add 3 cups of the flour and
    all of the salt and malt. Stir (or mix on low speed with
    the dough hook) until the ingredients for a ball, slowly
    working in the remaining 3/4 cup flour to stiffen the
    dough.

    Transfer the dough to the counter and knead for at least
    10 minutes (or for 6 minutes by machine). The dough
    should be firm, stiffer than French bread dough, but
    still pliable and smooth. There should be no raw
    flour-all ingredients should be hydrated. The dough
    should pass the windowpane test and register 77 to 81ºF.
    If the dough seems too dry and rips, add a few drops of
    water and continue kneading. If the dough seems tacky or
    sticky, add more flour to achieve the stiffness
    required. The kneaded dough should feel satiny and
    pliable but not be tacky.

    Immediately divide the dough into 4 1/2 ounce pieces for
    standard bagels, or smaller if desired. Form the pieces
    into rolls.

    Cover the rolls with a damp towel and allow them to rest
    for approximately 20 minutes.

    Line 2 sheet pans with baking parchment and mist lightly
    with spray oil. Proceed with one of the following
    shaping methods:

    METHOD 1: Poke a hole in a ball of bagel dough and
    gently rotate your thumb around the inside of the hole
    to widen it to approximately 2 1/2 inches in diameter.
    The dough should be as evenly stretched as possible (try
    to avoid thick and thin spots.)

    METHOD 2: Roll out the dough into an 8-inch long rope.
    (This may require rolling part of the way and resting if
    the pieces are too elastic and snap back, in which case,
    allow them to rest for 3 minutes and then extend them
    again to bring to full length. Wrap the dough around the
    palm and back of your hand, between the thumb and
    forefinger, overlapping the ends by several inches.
    Press the overlapping ends on the counter with the palm
    of your hand, rocking back and forth to seal.

    Place each of the shaped pieces 2" apart on the pans.
    Mist the bagels very lightly with the spray oil and slip
    each pan into a food-grade plastic bag, or cover loosely
    with plastic wrap. Let the pans sit at room temperature
    for about 20 minutes.

    CONTINUED IN PART TWO

    Makes 12 large or 24 mini bagels

    From: The Bread Baker’s Apprentice

    BY: Jasmine Wiggins

    RECIPE FROM: https://www.nationalgeographic.com

    Uncle Dirty Dave's Archives

    MMMMM

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

    Title: Peter Reinhart's Bagels - Part Two
    Categories: Breads
    Yield: 18 servings

    DIRECTIONS CONTINUE

    Check to see if the bagels are ready to be retarded in
    the refrigerator by using the "float test". Fill a small
    bowl with cool or room-temperature water. The bagels are
    ready to be retarded when they float within 10 seconds
    of being dropped into the water. Take one bagel and test
    it. If it floats, immediately return the tester bagel to
    the pan, pat it dry, cover the pan, and place it in the
    refrigerator overnight (it can stay in the refrigerator
    for up to 2 days). If the bagel does not float, return
    it to the pan and continue to proof the dough at room
    temperature, checking back every 10 to 20 minutes or so
    until a tester floats. The time needed to accomplish the
    float will vary, depending on the ambient temperature
    and the stiffness of the dough.

    The following day (or when you are ready to bake the
    bagels), set the oven @ 500ºF/260ºC with the two racks
    set in the middle of the oven. Bring a large pot of
    water to a boil (the wider the pot the better), and add
    the baking soda (and optionally, a few tablespoons of
    barley syrup, see Note at the end). Have a slotted spoon
    or skimmer nearby.

    Remove the bagels from the refrigerator and gently drop
    them into the water, boiling only as many as comfortably
    fit (they should float within 10 seconds). After 1
    minute flip them over and boil for another minute. If
    you like very chewy bagels, you can extend the boiling
    to 2 minutes per side. While the bagels are boiling,
    sprinkle the same parchment-lined sheet pans with
    cornmeal or semolina flour. (If you decide to replace
    the paper, be sure to spray the new paper lightly with
    spray oil to prevent the bagels from sticking to the
    surface.) If you want to top the bagels, do so as soon
    as they come out of the water. You can use any of the
    suggestions in the ingredients list or a combination. I
    make a seed and salt blend.

    When all the bagels have been boiled, place the pans on
    the 2 middle shelves in the oven. Bake for approximately
    5 minutes, then rotate the pans, switching shelves and
    giving the pans a 180-degree rotation. (If you are
    baking only 1 pan, keep it on the center shelf but still
    rotate 180º.) After the rotation, lower the oven setting
    to 450ºF/232ºC and continue baking for about 5 minutes,
    or until the bagels turn light golden brown. You may
    bake them darker if you prefer.

    Remove the pans from the oven and let the bagels cool on
    a rack for 15 minutes or longer before serving.

    Makes 12 large or 24 mini bagels

    From: The Bread Baker’s Apprentice

    BY: Jasmine Wiggins

    RECIPE FROM: https://www.nationalgeographic.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... If your cup runneth over you need a bigger brassiere.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)