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Merge branch 'master' into fix-spelling

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rikai committed Apr 23, 2019
2 parents 6c9df71 + c93e949 commit 76643d3417107699ead83944651f01299a408bfd
@@ -12,7 +12,7 @@
| Strips of Bacon | 3-9 Strips | - |

**Other:**
* Clear Wrap
* Cling Wrap
* Yellow Butter Crackers (Town House or similar)

### Equipment
@@ -29,4 +29,4 @@
4. Convert bacon into bits using favorite method.
5. Combine cheese mixture, cream cheese, bacon bits, and ranch dip mix in large mixer. Mix until ingredients are uniformly distributed.
6. Form into ball shape, cover in clear wrap, refrigerate for at least 12 hours before serving to allow cheese to set and bacon flavor to infuse the cheese.
7. Serve with crackers, a spreading utensil will be necessary if recently removed from refrigeration.
7. Serve with crackers, a spreading utensil will be necessary if recently removed from refrigeration.
@@ -26,4 +26,4 @@

### Storage

Covered in fridge up to 2 days in air-tight container or individually wrap in cling film and freeze.
Covered in fridge up to 2 days in air-tight container or individually wrap in cling wrap and freeze.
@@ -0,0 +1,18 @@
# Mint Julep
A classic cocktail from the American south is the perfect companion for hot weather, horse racing, or watching the grass grow. While any bourbon whiskey will do, a wheated one like Maker's Mark or W.L. Weller's is traditional- it's more smooth and doesn't fight the mint like rye does.

## Ingredients
|Ingredient|Volume |
|:---------|:------|
| Simple Syrup |1 part|
| Bourbon Whiskey |1 part|
| Ice, crushed |Ample|
|Fresh peppermint leaves|1 sprig per serving|
|Seltzer Water|To top|

## Procedure
1. Reserve a peppermint leaf or two for garnishing. Muddle the remainder of the peppermint with the simple syrup, to infuse, in the bottom of a chilled julep glass.
2. Thin the mixture with a little seltzer water.
3. Add bourbon and stir.
4. Top with ice and seltzer water. Stir to distribute muddled peppermint.
5. Garnish with remaining mint leaves.
@@ -0,0 +1,14 @@
# Simple Syrup
This core building block of many cocktails is as easy to make as the name implies. Make plain or infuse with peppermint, citrus peel, cinnamon, herbs, or fruit.
### Ingredients

|Ingredient|Volume |
|:---------|:------|
| Tap water |1 part|
| White Sugar |1 part|

### Directions
1. In a saucepan over medium heat, combine equal parts (by volume) plain white sugar and tap water.
2. Whisk vigorously until sugar is dissolved and syrup is clear. Syrup should not boil, but sugar will not dissolve at room temperature.
3. Remove from heat and allow to cool to room temperature.
4. Refrigerate in sterile glassware for up to a week.
@@ -13,5 +13,5 @@ Instructions
1. put the salt, flour and cubed butter into a bowl
2. Rub with your fingers until it has a texture of bread crumbs
3. using a round ended knife mix the water in one of a time
4. Wrap in in kitchen plastic (Cling film) and put it in the fridge for about 10 mins
4. Wrap in in cling wrap and put it in the fridge for about 10 mins
5. Now use it where ever you please
@@ -8,15 +8,15 @@ Ingredients
* 4 tbsp olive oil
* 600-700mL body temp water (best amount seems to vary depending on floor type, 660mL is a good start)

For fresh pizza dough it is recommend to buy the highest quality floor avialible.
For fresh pizza dough it is recommend to buy the highest quality floor avialible.
Fresh yeast is also advisible over satchets of dried but it does require starting and can be less consistent.

Equipment
---------
* 1 700+mL Jug
* 1 fork
* 1 large bowl
* Cling film / tea towl
* Cling wrap / tea towl
* 1 warm place to put the bowl (293K - 300K for temp ideally)

Optional
@@ -25,10 +25,10 @@ Optional
Process
-------

Follow on of the methods below depending on what equipment you have
Follow on of the methods below depending on what equipment you have

#### By Hand
* Add 660mL of body temp water to a jug, add the sugar, yeast then oil and mix, then set aside.
* Add 660mL of body temp water to a jug, add the sugar, yeast then oil and mix, then set aside.
* Clean your work space, you will need a 60 by 30cm space of clean work surface
* Sieve your floor into a mound on the work surface
* Make decent size hole in the middle of your mound so it looks like a short fat volcano (there should still be a good layer of floor at the bottom of the caldera)
@@ -43,7 +43,7 @@ Follow on of the methods below depending on what equipment you have
* When the dough is elasticy, smooth and light you're done.
* Dust the large bowl with floor, tip out excess
* Put dough ball into bowl
* Cover with cling film or tea towl
* Cover with cling wrap or tea towl
* Place bowl into warm place
* Leave dough for 1-2h hours (dough should double in size)
* Dusty hands and surface with flour and knead lightly so that some air trapped in the dough escapes
@@ -57,7 +57,7 @@ Follow on of the methods below depending on what equipment you have
* turn on mixer until dough is smooth and elasticy
* Dust the large bowl with floor, tip out excess
* Put dough ball into bowl
* Cover with cling film or tea towl
* Cover with cling wrap or tea towl
* Place bowl into warm place
* Leave dough for 1-2h hours (dough should double in size)
* Dusty hands and surface with flour and knead lightly so that some air trapped in the dough escapes
@@ -70,9 +70,9 @@ Follow on of the methods below depending on what equipment you have
* if your bread machines dough setting includes proving time ( machine will run for 90 mins ) then skip to point A otherwise you will need to manually prove the dough
* Dust the large bowl with floor, tip out excess
* Put dough ball into bowl
* Cover with cling film or tea towl
* Cover with cling wrap or tea towl
* Place bowl into warm place
* Leave dough for 1-2h hours (dough should double in size)
* POINT A
* POINT A
* Dusty hands and surface with flour and knead lightly so that some air trapped in the dough escapes
* Dough is now ready to shaping into bases or storage

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