Text 17380, 120 rader
Skriven 2008-12-05 16:25:55 av Ruth Haffly (1:396/45.28)
  Kommentar till text 17310 av Carol Shenkenberger (23741.cooks)
Ärende: pie time
================
Hi Carol,

 >  CS> related and I suspect she never really knew it.  Like the breadmaker
 >  CS> lady stall? She'd not recall that.

 > Sounds like she's remembering the time you lived in military housing
 > more than the cho.  It's to be expected, given the age she moved into
 > each one.  Did you keep going to the breadmaker lady's stall much in the

 CS> Yes, she recalls the later years better.  As to the breadmaker lady,
 CS> no Charlotte doesnt recall her but she died in a drunk driving
 CS> accident about the time we moved to base housing.  (no USA people
 CS> involved, totally locals).

I recall reading that; it was sad. But, it sounds like you brightened up
her last few years. I'm sure she never expected an American teaching her
how to make bread and it being so popular in her store.

 > It's what makes cooking fun.  I used a bit less salt and finer sugar
 > (almost white sugar texture) in the loaf of bread that's in the machine
 > now--looks like it's the best one I've had in quite a while.

 CS> Humm!  I did one with a generic french recipe but used honey, a little
 CS> karo, and an egg.  Dang things tried to lift the lid off the machine!
 CS> (The recipe calls for no sugar at all nor egg, but I like to play).

Not real french bread but sounds like a good varient.

 CS> I may make a whole wheat one later with a little rye flour mixed in.
 CS> (out of white flour).  I have a recipe that is a bit like pumpernickle
 CS> of a milder sort for this in one of my many breadmaker books.  Not
 CS> quite as dense or dark as the store sort, but we like it and it slices
 CS> well.

Sounds like the bread machine is getting a bit more use than it's seen
lately.  Do you "free hand" slice or do you have a guide?  I've got a
guide thing that's about 13 years old; haven't found a replacement in
stores but not looked on line yet.  It helps me get uniform slices.

 >  CS> She used whole wheat, rye, and rice flour for a thin dense 'cake'.  I
 >  CS> do not know the exact proportions.

 CS> I think she was aiming for something a little like the mochi-cakes but
 CS> not quite as dense.  Like me, she adapts alot but in different
 CS> directions.
 CS> Sensible as her base of cooking is not the same.

OK, that sounds logical.  I always thought mochi was on the lighter
side, not dense.


 CS> A post school munchie is getting devoured.  I made a sesame tofu
 CS> breaded cake and fried it in a lite (10% sesame oil blend) oil.  No MM
 CS> for this one, just fast 'stuff'.

 CS> Slice tofu cake (firm, pressed for a bit under a plate like I did at
 CS> the picnic) to about 1/2 inch thick strips.  Sprinkle with seasme
 CS> seeds then make a batter of egg and flour (I have a little white, not
 CS> enough for a loaf but enough for this sort of thing).  I mixed in some
 CS> whole wheat flour to make it stretch. (Idea for you, I think it can
 CS> work with totally whole wheat).  I spiced them with more sesame seeds
 CS> and a small sprinkle of sweet paprika then fried them up.  Nicely
 CS> crunchy and they come out a bit like a fried cheese stick.

I can see why they were devoured.  Paired with a teen ager.........

 > Sounds good.  BTW, I just checked my Penn Dutch and German cook books.
 > The parsnip recipies I I found were for basically steaming it to be
 > served either as a mash (like potatoes) or like cooked, sliced carrots.
 > Seasonings varied but there were no cake like (patty) creations.  It
 > could have been a unique to the cook creation.  Sorry to be so long in
 > getting back on this.

 CS> Not to worry! As she's back in contact, I asked her.  Yes, it's
 CS> something odd her grandmother made and yes, parsnips (big old late
 CS> season ones) were used.

OK, I sort of had the suspicion it was an old family thing.

 CS> She got the idea from seeing me make some fried lotus root once though
 CS> I do not recall making that with a sweet base.  Probably did though.

The light bulb went on in the head. (G)

 CS> shopping today got a nice lotus root again.  Thats one of the foods we
 CS> dont get that often anymore as we only see it a few places, but they
 CS> had a nice one today.

I presume that was at your Asian products store. I've not seen any at
the commissary.  Speaking of which, Steve was at the Fort Stewart one
the other day picking up a few things.  He commented that the produce
section isn't as good as the (smaller) Hunter one--no organic section.
So, I guess ours is pretty good, tho it was quite picked over when we
went yesterday.

 >  >  CS> shifted to leave less time for baking.  Not too much, but I see a lo
 >  >  CS> of 'wonder' on the counter.

 >  > Sometimes you just have to give in to the convenience factor.

 >  CS> It's icky but Charlotte likes it well enough.

 > Is it the wonder white wheat?  That may have a bit of redeeming value
 > but regular wonder is "balloon bread".

 CS> Balloon bread I'm afraid.  It has one claim to fame.  Makes nice
 CS> grilled chees e samwiches quick.

With the  individually wrapped slices? GACK!

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

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 * Origin: Sew! That's My Point (1:396/45.28)