Subj : Today in History - 1883
To   : All
From : Dave Drum
Date : Wed May 24 2023 05:03:00

24 May 1883 - THE EAST RIVER'S BROOKLYN BRIDGE IS OPEN TO TRAFFIC: A
neo-Gothic bridge connecting Manhattan to Brooklyn is officially opened
amid fireworks and naval gun salutes. The mayors of the two boroughs,
and President Chester Arthur, make the trip across the Brooklyn Bridge,
the longest suspension bridge in the world. 

The Brooklyn Bridge is a hybrid cable-stayed / suspension bridge in New
York City, spanning the East River between the boroughs of Manhattan and
Brooklyn. It was opened on May 24, 1883, and was the first fixed
crossing of the East River. It was also the longest suspension bridge in
the world at the time of its opening, with a main span of 1,595.5 feet
(486.3 m) and a deck 127 ft (38.7 m) above mean high water1.

The construction of the Brooklyn Bridge was a brilliant feat of
19th-century engineering. It was the first bridge to use steel for cable
wire, and during its construction explosives were used inside a
pneumatic caisson for the first time.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brick-Oven Pizza (Brooklyn Style)
 Categories: Breads, Cheese, Vegetables, Herbs
      Yield: 16 Servings
 
      1 ts Active dry yeast
    1/4 c  Warm water
      1 c  Cold water
      1 ts Salt
      3 c  Bread flour
      6 oz Low moisture mozzarella
           - cheese; thin sliced
    1/2 c  Crushed tomatoes; canned OK
    1/4 ts Fresh ground black pepper
    1/2 ts Dried oregano
      3 tb Extra-virgin olive oil
      6    Leaves fresh basil; torn
 
  Sprinkle yeast over warm water in a large bowl. Let
  stand for 5 minutes to proof. Stir in salt and cold
  water, then stir in the flour about 1 cup at a time.
  
  When the dough is together enough to remove from the
  bowl, knead on a floured surface until smooth, about 10
  minutes. Divide into two pieces, and form each one into
  a tight ball. Coat the dough balls with olive oil, and
  refrigerate in a sealed container for at least 16 hours.
  
  Be sure to use a big enough container to allow the dough
  to rise. Remove the dough from the refrigerator one hour
  prior to using.
  
  Heat the oven, with a pizza stone on the lowest rack,
  to 550+|F/285+|C.
  
  Lightly dust a pizza peel with flour.
  
  Using one ball of dough at a time, lightly dust the
  dough with flour, and stretch gradually until it is
  about 14" (36 cm) in diameter, or about as big around
  as the pizza stone. Place on the floured peel. Place
  thin slices of mozzarella over the crust, then grind a
  liberal amount of black pepper over it. Sprinkle with
  dried oregano. Randomly arrange crushed tomatoes,
  leaving some empty areas. Drizzle olive oil over the
  top.
  
  With a quick back and forth jerk, make sure the dough
  will release from the peel easily. Place the tip of the
  peel at the back of the preheated pizza stone, and
  remove peel so that the pizza is left on the stone.
  
  Bake for 4 to 6 minutes in the preheated oven, or until
  the crust begins to brown. Remove from the oven by
  sliding the peel beneath the pizza. Sprinkle a few basil
  leaves randomly over the pizza. Cut into wedges and
  serve.
  
  Servings: 16 (2 pizzas)
  
  RECIPE FROM: https://www.allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Poutine: a root vegetable salad, beef vinaigrette & cheese croutons.
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