Text 18434, 138 rader
Skriven 2007-08-02 18:06:52 av Carol Shenkenberger (3:800/201)
  Kommentar till text 18371 av Barbara McNay (1:382/48)
Ärende: Re: EZ BAKE  70527
==========================
*** Quoting Barbara McNay from a message to Carol Shenkenberger ***


 > I've probably not have 'strong' olive oil.  Mostly I
 > get the cheaper Bertoli brand.  I also don't put oil
 > in bread except maybe some which call for butter get a
 > knob of butter.  I'm sure some do use oil, but I'm not
 > really recalling making many that do.  An experiment I

BM> I don't know whether any of the machine's recipes called for oil, eith
BM> just subbed it for the solid fat, anyway, and used whole-grain flour w
BM> the recipes don't call for, either.

Ok, add a little gluten then and it wil work.  We are more the rye or white or
white with a little wheat added (lite wheat I guess).  I would like to
experiment with other flours but as I've mentioned, stock is had to get here
in other than white or wheat (or rice and I'm not that fond of rice breads).

 > I am curious about one recipe I saw posted once that
 > used vegemite.  I have tons of that here and cant ship
 > it.  It will find a home with a neighbr when we leave
 > which is how we got it anyways.

BM> I have never seen Vegemite, but I used to use a lot of brewer's yeast,
BM> which I believe comes from the same source.  It's a vitamin B-rich pow
BM> for mixing with foods.  The health food store where I bought it had tw

Yes, same source I think but Vegemite is a very salty thick gel, sorta like
peanut butter except you spread it really thin on things (too much is ukky, a
thin scraping is lovely on toast).

I should ask Glenn if he has any recipes to hep use some of it up before I gift
it away to the next holder.  It lasts forever as far as I can tell.

At a rough guess, I am going to try replacing the salt with the same volume of
vegemite in a bread-batch and just see what happens.

BM> different kinds, one a yellow powder, and one brown ... and they did n
BM> usually have both kinds at the same time.  They tasted quite different
BM> from each other, and usually when I bought a new bag, it was the alter
BM> kind, so each time I bought a new bag, I'd have to get used to the tas
BM> all over again.

Humm.  I might want to try it out too.

 > There's a particular tofu-sesame oil 'cake' we love,
 > but more than 1 piece is over-powering.  People get
 > them to break into small bits and add to a bento box
 > as one of the 7-9 little 'bits of flavor'.  For that
 > use, it's perfect.  It also wont spoil in the heat.

BM> That's an interesting characteristic.

A pretty important one here too.  It's ranging up to 95F most days except today
with the typhoon headed at us in a little over 2 hours (8PM CPA).  Today ws
quite nicely 80F or so.

Snce we are in the yard period, the ship will stay tied to the pier (it's only
a CAT1) and we get to see the Japanese workers eat lunch out on the pier from
their various bento boxes, kept in the shade until lunch time.

I saw 3 of them together just a few days ago, all trading bits off.  They
looked related, possibly 2 brothers and an uncle?  You could just see them
open their boxes and go 'dang, she packed me that again' and then they'd trade
off.  Some things require no common language to explain with a look of the
face <g>.

I forget if it was you or Joan who asked what Japanese pack to avoid food
spoilage in our hot climate.  Fried seasoned Tofu is a very popular one, fried
in oils that can take heat (unlike butter). Steamed and raw vegetables, and
lately the semi-dried makeral is starting to show again.  If they have time,
they tend to take the rice keeper part out and put it in the sun for about an
hour so so before eating (nice and hot).  Little fish shaped plastic keepers
are filed with various flavored oils or soy sauce and used as condiments. 
I've seen a fair number of western foods tucked away in there too such as
jarred beets (a few slices) and olives or a handful of chips in a ziplock
baggie.  Grapes are popular just now and meekans are showing up.


BM> I'll have to do some more looking.  I did see today that they had bags
BM> of "dried five-spice powder," but I didn't get any.  The bags looked t
BM> hold at least a half pound of powder.

WOW!  It would take even me forever to use up that much!  If the regular stuff
at the normal store (Mccormicks spices or whatever you have there) is cheaper,
I'd go with the smaller size.

Unless you have some friends to split it with?  Might work then.


 > BM> We should find out presently.

 > Probably but I'm 1500 or more messages behind on my
 > pointers.  Things to my 'name' I see right away but
 > the rest is in backlog as i catch up!

BM> We all do chat a lot, don't we? [g]

That we do!  I see there's alot of posts made today.  I'll get to them all
eventually.  Might have to turn off the systems though tonight due to the
storm.  It's ot bad now, but it might get bad enough to need to.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Quick Cranberry Cobbler
 Categories: Desserts, Diabetic, Low-fat
      Yield: 8 Servings
 
      1    Thick-skinned orange
      1 c  Water
    1/2 c  Granulated sugar replacement
      4 c  Cranberries
      1 tb Butter
      1 pk Biscuit dough to make 8 bis.
 
  Grate the orange rind.  Juice the orange.  Combine orange juice,
  grated rind, water, sugar replacement, cranberries and butter in a
  saucepan. Bring to a boil and cook for 1 min.
  
  Spoon cranberry sauce evenly among 8 well-greased baking dishes or
  into a casserole.  Top the sauce with biscuits (biscuit dough?). Bake
  at 450 F for 10 min, reduce heat and bake at 350 F for 20 min longer.
        8    servings.
  
  Each serving 98 calories, 1 bread, 3/4 fruit Source: Diabetic High
  Fiber Cookbook by Mary Jane Finsand c. 1985 Shared but not tested by
  Elizabeth Rodier Oct 93
  
  Suggestion:  try half recipe using 1/2 tsp. dry orange peel and 3 or
  4 tb. unsweetened orange juice, just cooking the cranberry mixture in
  a saucepan and serve with turkey.  Half recipe without biscuits would
  be about 3 fruit exchanges.
 
MMMMM
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)