Might have explained the current political
geography and why you don't have many
people of northern origins in our persons of
Irish descent. Okay, maybe these folks don't
tend to admit the fact. On the other hand,
I see no evidence of major Irish representation
in the British navy.
That depends on who you count; tons of Scots-Irish booked out of Ireland
for the United States in the early 18th century.
In my whole existence I've only encountered one
person who openly self-identified as Scotch-Irish.
Most give themselves some other label.
I might have at some time likened Golden Delicious
apples to potatoes, but never red ones, and that
might have been a tiny hyperbole anyhow.
The potatoes might taste better; they've been bred to nothingness.
They're not called G-D- apples for nothing.
than no potato at all. If the situation were dire
enough, maybe even zucchini might be okay.
I'm not as sure of that one.
Ok, more hyperbole, not unknown to my repertoire.
I eat it sometimes too, provided I get to bake it instead of cook it in liquid.
Fat. Garlic. The penicillin and bandages of
the food world.
At the Flyfest people experienced my concession
that zucchini could be rendered edible by
contact with sufficient hot fat.
That's true of almost anything.
That being sort of the point.
---------- Recipe via Meal-Master (tm) v8.00
Title: True Garlic Bread
Categories: Breads, Garlic
Yield: 6 servings
1 x Garlic Puree(2 Roasted Head) 1/4 lb Unsalted Butter,
Softened
2 T (2 pk) Dry yeast 1/2 c Warm Water (115-120 degrees)
2 1/2 c Warm Water 2 T Kosher Salt
3 1/4 c Whole Wheat Flour 3 1/4 c Unbleached All
Purpose Flour
1 x Cornmeal
Cream together the garlic puree and butter. (This may be done days in
advance and refrigerated. Bring to room temperature before using).
Combine
the yeast with 1/2 cup warm water in large bowl. Stir with a fork or
small
whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the
flour,
1 c at a time, beginning with the whole wheat. Use a whisk until the
dough
becomes stiff, then switch to a wooden spoon. Turn the dough onto a well
floured work surface. Knead rhythmically for 10 to 15 minutes, until the
dough is smooth, springy, nonsticky, and elastic. Add more flour as you
knead if necessary. The dough is ready if you can poke to fingers into
it
and the resulting indentations spring back. Cover the dough with a cloth
and let rest while you wash, dry and generously butter the bowl. Knead
the
dough a few more turns, then form it into a ball and place it in the
bowl.
Turn it to coat with butter. Cover the bowl and put it in a warm,
draft-free place until the dough has doubled in bulk, about 1 1/2 hours.
It
has risen sufficiently when you can gently poke a finger into the dough
and
the hole reamins. (Don't poke too enthusiastically or the dough will
collapse.) When doubled, flour your fist and punch the dough down. Knead
it a few times and then let it rest. Sprinkle 1 large or 2 small baking
sheets with a liberal amount of cornmeal. Divide the dough into 3 equal
parts. While you work with 1 piece, keep the other 2 covered. Flour your
work surface. With a rolling pin, roll each piece of dough into a
rectangle approximately 14-inches long X 7-inches wide. Spread it with
softened garlic butter. Roll the long edge toward the opposite long
edge,
as if you were rolling up a rug. Pinch ends closed. Place loves on the
baking sheets. With a sharp knife or razor blade, slash the loves
lightly
at 2-inch intervals. Cover with a cloth and place in a warm draft-free
place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to
400
degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the
oven floor. Spray loaves with water several times during the baking
process. (This helps the bread form a thick crusty shell.) To test for
doneness, rap the loaf with your knuckles. The loaf should sound hollow.
Cool on wire racks, but the loaves are delicious eaten warm right out of
the oven. Source unknown
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