Text 17421, 122 rader
Skriven 2008-12-06 21:18:19 av Carol Shenkenberger (23842.cooks)
  Kommentar till text 17380 av Ruth Haffly (1:396/45.28)
Ärende: pie time
================
    
 >  > 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.

Yes, and they tried to keep up her end for the breadmachines for quite a time
but they never got the knack of it like she did so it went away.  They did
however make quite a bit by selling flours and things breadmaker folks use,
even as I was leaving.

 >  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.

Definately a mix and not sure what cuisine it might tie to.  Chewy fluffy
white bread.

 >  CS> I may make a whole wheat one later with a little rye flour mixed in.
 > 
 > 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.

Yes, I have a guide slicer.  Couldnt live without it!

 >  >  CS> She used whole wheat, rye, and rice flour for a thin dense 'cake'.  
 >  >  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.

Naw, mochi that i know and select is as dense as a cracker.

 >  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.........

Hehehehehe.

I'm always making something a bit odd and some work, some dont.

 >  > 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
 > 
 >  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.

Yes.  She mentioned she liked this version better.

There was something else she did.  She'd grate 'sweet end' daikon and add
grated carrots then cook them up with lots of eggs into something a little
like quiche,  With my cholestrol needs, I didnt investigate too hard but the
few nibbles were very good.

 >  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.

Yes, asian market but they do have them at the commisary here.  Probably a
much bigger one than you have access to.  The 3 bigger ones (in order) are
main base, Oceana, and Little Creek.  There are some others but they arent
located easy for me (Dam Neck etc) so I'm not that familiar with them.

 >  >  >  CS> shifted to leave less time for baking.  Not too much, but I see a
 >  >  >  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!

Hehehe comfort food at times.  I do not get the lower stuff than the delux
kraft which isnt individually wrapped.  That wrapped stuff tastes like the
wrapper.
             xxcarol
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