assumptions fall flat... One might be pleasantly surprised...
Well, hardly ever!
As in, What, never?!... ;)
As in.
Better a turned-on crockpot and a minor risk of scorch than
a turned-off one with a somewhat less minor risk of little
bugs growing in the food.
That part of the event was only about the length of time of one of our
church dinners... I don't think there was much risk.... :)
According to the authorities, an hour is enough. I
admit, though, that these are people who tell you
to cook meat to 160F.
I've been told I'm a typical capricorn, by those that pay more attention to such things... (G)
Of course, it's a case of the lore assigning
characteristics to you and people searching
them out and saying, ah, yes, of course.
Indeed. ;) I've found it interesting that one can read the whole set
of horoscopes and likely find them all applying to a single person, no
matter what their sign might be.... it's all done so vaguely.... :)
Apparently the art of horoscope (or any predictive)
writing is just that. Be vague enough to apply to
anything but fake-specific enough so people will
believe it's about them.
... Buckwheat Scrapple: the other grey meat.
And what's wrong with that? Though cornmeal
scrapple is nicer than buckwheat or oat scrapple.
Pullman bread
categories: railroad, starch
yield: 1 loaf, about 20 slices
1 3/4 ts yeast
1 1/2 c warm water
2 Tb sugar
4 c bread flour
2 1/2 Tb lard
1 to 1 1/4 ts salt
Sprinkle the yeast in a medium bowl; pour
1/4 c warm water over the yeast. Add 1 Tb sugar.
Allow the yeast to bloom in the water until the
water begins to foam, 5 to 7 min.
Place the flour, remaining 1 Tb sugar, remaining
1 1/4 c water, lard, and salt in the bowl of a
stand mixer equipped with a dough hook. Add the
yeast mixture. Mix on low until a dough forms.
Turn speed to medium; mix 8 to 10 min.
Place the kneaded dough in a lightly greased
bowl; cover with plastic wrap and let rise in a
warm, draft-free place until doubled in bulk,
1 to 1 1/2 hr.
Heat the oven to 350F. Punch down the dough;
knead on a lightly floured work surface 30 sec.
Shape the dough into a log. Place dough in a
lightly greased 9x4" Pullman loaf pan; cover
with plastic wrap and allow to rise until the
dough has almost reached the top edge of the
pan, about 30 min. Watch closely so that the
dough does not overproof.)\ Carefully remove
the plastic; slide the metal cover closed.
Bake about 40 min. Remove the lid in the last
5 min of baking. The bread is done when an
instant-read thermometer inserted into the
center registers 190F. Turn the loaf out onto
a rack to cool completely before slicing.
PJ Hamel, King Arthur Flour via Peggy Wolff, Chicago Tribune. 2/27/2015
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)