Text 17901, 66 rader
Skriven 2007-07-12 14:21:09 av Sean Dennis (1:18/200.0)
  Kommentar till text 17876 av MICHAEL LOO (1:123/140)
Ärende: 813 various foods
=========================
MICHAEL LOO wrote in a message to SEAN DENNIS:

 ML> Do tell: how long were you there? For some reason I thought
 ML> you were Tennessee from way back.

I've lived off and on in Arizona, California and Texas multiple times in my
life.  Arizona was mainly from 1982-1983 and 1986-1988.  Texas was from
1996-2000 while I was in the Army.  I was born in San Diego, but have lived in
Sunnymead (now Moreno Valley) and Highland (a suburb of San Bernandino).  My
mother's side of the family lives in Riverside, Hesperia and Big Bear City now.

 ML> You won't be able to identify the kind of filler that you use in
 ML> your baked goods - and if the recipe is good, you might not realize
 ML> there's filler at all.

That's true; I hadn't thought of that.

 ML> Ruth confirms my opinion of TR; there appears to be a bit of
 ML> consensus on the echo.

I do like Texas Roadhouse, as I've said before, just because they know how to
cook the steak the way I like it.  I'm very tempermental about how my steak is
done, not because I'm naturally picky (well, okay, I am kinda), but it's
because if it's not done right, I can't eat it.  Right now, since my jaw is
still healing from surgery, I have to do a lot of chewing on my poor back right
molars (I just have two, one on top, one on bottom) which aren't in that good
of shape.  So anything soft is good for me.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Abm-Eggnog Bread
 Categories: Abm, Holiday
      Yield: 16 Servings
 
           -LISA CRAWLEY (TSPN00B)
      2 tb Sugar
      1 pk Active dry yeast
  2 1/2 c  All-purpose flour
      2 tb Butter
      1 ts Salt
    1/4 ts Nutmeg
    3/4 c  Eggnog; at room temp.*
 
  I adapted a recipe from my food processor bread book for my b/m for
  the eggnog bread which you read about. Here is what I did; you may
  need to make adaptations for whatever type of b/m you have. Play with
  it, if it looks too sticky, add flour (1 tbsp. at a time.) If too
  dry, add liquid, also one tbsp. at a time. Then let her rip!!!!!!!!
    * Maybe as little as 1/2 c; (I took the chill off of it in the
  microwave) Place ingredients. in the B/M according to your
  manufacturers' directions. Then adjust by adding flour or liquid as
  needed This made a real moist, light lg. loaf. It rose to the top of
  my breadmaker. I used the SWEET BREAD cycle and turned the lightness
  or darkness button slightly lighter than the center mark (I have a
  Welbilt). Let me know your results, we sure enjoyed it! FROM: LISA
  CRAWLEY (TSPN00B)
 
MMMMM

Later,
Sean

// sean@outpostbbs.net | ICQ: 19965647 | http://outpostbbs.net

--- timEd/2 1.10.y2k+
 * Origin: Outpost BBS - Douglasville, GA - 770-489-1561 (1:18/200)