Text 1194, 160 rader
Skriven 2008-01-22 16:35:50 av Janis Kracht (1:261/38)
   Kommentar till text 1153 av Ruth Haffly (1:396/45.28)
Ärende: BlueWave                                                 [2]
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Hi Ruth1

>>> Maybe it's the humidity there?

>> > Part that and part the nature of the product. We grind our own flour
>> so > it's fresher than the store bought and nothing is added to
>> preserve it > or protect the oils from going bad on us.

>> Ok, that's the same thing my daughter does.. she has to because of
>> everyone's allegies.. including her own.  I've got a mill and flaker

> So what's a flaker?

You can buy groats and flake them with the flaker and make oatmeal - we do that
rather than buy off the shelf oatmeal. If you put it through once, that's
"old-fashioned" style oatmeal.. If you put it through twice, you end up with
the equivalent of "quick-oats". It's really neat to do.

>> here as well, as I do it "now and again"... but my guts don't seem
>> really happy with too much in the way of whole-grains..
> It's something you have to work in to.

I dunno.. been trying for years.  Some things just tear up my guts something
wicked.. probably from all the blasted meds I've been on over the years..
Prednisone was the worst of them - I was on it long term too at least for
couple of years.. Doesn't stop me from trying anything though :)  I just pay
for it later haha

>>> Yes, I'd read that as well.. matter of fact, the bread machine
>>> suggests it always be done that way.

>> > OK, 715 grams is the amount of whole wheat flour for the basic loaf.
>> metric is
>> > more precise so we use that for weighing the flour.

>> Yes, it is very precise..when I use the bread machine, I do weigh the
>> flour.. but the mixer->oven method isn't as 'sensitive' it seems.

> OK, we just go with the machine 99% of the time.

If we'd had good bread makers when I had my smaller mixer I probably would have
done the same.. They weren't as nice as they are now though :)

>> When I use the oven, I normally use a brick-insert, made by
>> hearthkitchen
>> (http://www.hearthkitchen.com/).  I got that from
>> pleasanthillgrain.com as well.. free shipping <grin>  It's a great
>> insert, and makes great italian and artisan bread.. I love it :)  It's
>> a three-sided thing.. two sides and a base, which you can cover with
>> an optional metal shelf if you want, or bake right on the stone.

> I've seen pictures of them; we took the cheater's way out.  We have half
> dozen unglazed quarry tiles on the bottom rack of our oven. (G)

Yes, that's how I did it as well for a long time.  There are benefites to
both.. you don't mind taking out the tiles since you just stack them up and
remove them, the heathkit insert is a little more of a job to remove if you
don't want to use it that day.  I normally just leave it in the oven, but for
delicate baking, like angel food cake, etc. I like to remove it.

>> > friend used to refer to them as "them stinky little fishes".

>> Lol :)  I can see how if one overdid the 'stinkers', it could get to
>> you :)

> Steve had about 2 fish on each slice of pizza--way overdone!

Oh, and he complained??? Lol :)  If there weren't at least 2 on my pizza slice
I'd complain to the management and demand more !!! <laugh>

>> > I'll hunt it down; the book is downstairs in the dining room. Just
>> have > to remember to bring it up here.

>> When you have a chance will be fine :)

> Will do; right now I'm playing catch up from the week end.

Not a problem.. :)


>>> > Tell me about it; we're not in little Italy here.

>>> Very true, and not here either :(

>> > There is an Italian store in Rochester. (G) What about Binghamton?

>> I haven't been able to find one.. but there are some in Scranton PA
>> where my family is from, that's an hour away. I could have missed some
>> little shops in the neighborhoods.

> Check the phone books. (G)

I did.. I don't see any :( not listed as such, at least..

=======Risotto with Broiled Chicken and Sausage ===
This looks complicated, but it's not, really :) It isn't classic Risotto by any
means, either <grin>

Serves 6

1/2 cup olive oil
1/4 cup lemon juice
1 teaspoon basil
1 teaspoon oregano
1 tablespoon fresh parsley, chopped 1 teaspoon salt
1 teaspoon freshly ground black pepper 1 1/2 pounds boneless chicken breasts,
cut into 2-3" chunks 1 pound sweet italian sausage links, cut into 2" slices 1
large onion, quartered
1 large tomato, quartered twice
1 green pepper, cut in large chunks 10-12 large mushroom caps
4 slices thick bacon, cut into 1/2" pieces crosswise

Combine the olive oil, lemon juice, and seasonings in a large bowl.  Add the
chicken breasts, sausage and vegetables.  Marinate covered.  Parboil the bacon
pieces. Remove the bacon pieces from the water and drain well.  Add to
marinating meats and vegetables.  Allow to marinate while you prepare the
risotto, or for a half-hour.

Prepare the risotto:

2 cups cooked rice
1/2 cup prosciutto chopped
1 tablespoon butter and 1 tablespoon olive oil 1/2 cup mushrooms, diced
1 cup onion, diced
1 green pepper, diced
2 tablespoons locatelli romano cheese 1/2 cup raisins
1/4 cup parsley
1 diced banana
1/2 cup pignoli nuts or walnuts
3 hard-boiled eggs, chopped
1/2 cup of a mix of chopped fresh herbs: parsley, chives and basil and 1/4
    teaspoon salt

In a large skillet, saute the prociutto in the butter and oil.  Add the diced
mushrooms and saute for a minute longer. Add the onions and saute just until
translucent. Add the peppers and saute until soft.  Add the cooked rice and
toss lightly until coated with flavors.  Toss in the cheese, raisins, parsley,
banana, & pine nuts.  In a separate bowl, toss the cooked eggs with the herbs
and salt and add to the rice, and toss. Salt and pepper to taste.  Place the
risotto on a large platter and keep warm.  Try not to eat to much of it while
it's sitting there <bg>.

Drain the marinating meats and vegetables and reserve the marinade. Stack the
meat and vegetables on a broiling rack alternating each (onion, tomato, bacon,
chicken, mushroom, sausage, peppers, then repeat etc.) Don't pack them too
tight because you want the broiler to be able to cook the meats without
overdoing the chicken.

Broil the meats and vegetables for 6 minutes, turn and broil for 6 minutes
more, basting often with marinade. I like to use a hinged broiling rack, which
I can clamp shut with all the ingredients, and turn easily. The bottom of a
broiling pan works just as well, with slotted spoon used for turning.  When
done, place broiled meats and vegetables on the platter of Risotto.  Drizzle
some of the pan juices from the broiling pan over all and serve.

Take care,
Janis

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 * Origin: Prism bbs (1:261/38)