Text 2138, 82 rader
Skriven 2008-02-10 12:42:00 av BOB GEARHART (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: RE: Christmas goodies 689
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 Carol Shenkenberger said to Bob Gearhart at 02-07-08  03:19
 Subject: RE: Christmas goodies 689<Carol Shenkenberger>

 >  Yes, nothing like home made bread.  It's good exercise for the fingers
 >  too.   :)

 CS> Well for me, breadmaker.  Partly because i seem to be too stupid to
 CS> hand make it, and partly due to what might best be described as weak
 CS> wrists. (neck problem affects arm).  That doesnt stop me, I just use
 CS> the breadmaker an am happy.

 I've eaten bread from bread makers, and it was pretty good.  Formula
 bread that was, and while it was still warm enough to melt the butter
 It wasn't bad.  Got a little grainy after a day or so. I imagine
 someone with a bit of breadmaking experience could use one to make much
 better bread.  When you do it by hand, you work the amount of flour into
 the dough depending upon the humidity and temperature, so each loaf of
 bread is a special creation, sort of a masterwork by an artist.  <LOL>

 CS> In fact, I took a break while typing this to start a loaf.  A 'Sally
 CS> Lund' bread withg eggs and no water.  Odd looking but let's see in 4
 CS> hours how it turns out before bashing it <g>.

 I make cinnamon rolls that way and christmas breads for the big table
 at feasting time.  Usually I add powdered milk to the mix for those.
 It seems more nutritious than whole milk.  Just in my head, no way to
 back that up.  <g>

 >  Dorothy thinks food means meat.   She is very carnivorous so I have to
 >  sneak vegetables to the table when she's not looking.,  Thank heaven for
 >  frozen veggies and a microwave.  :)

 CS> Oh, challange!  Me, I tend to meat as a garnish now <g>.

 A little is OK and required actually.  But there should be something on
 the table other than this big slab of meat.
 
 CS> I found that salt was covering other flavors which I wanted to have. 
 CS> By no means am I now totally 'low-salt' but much of what I make is.  I
 CS> was a major salt-vampire and am still largely non-reactive to salt
 CS> (most are not, Docs tend to rote say reduce salt but for many of us,
 CS> salt is not an issue).

 I used to put salt on potato chips. After dipping them in catsup.  What a
 change of pace for me.   I still can't stand buttered boiled potatoes
 without salt though.  That is the only time I touch the salt shaker.

 CS> Don *is* salt reactive so we swapped.  

 CS> Have you got a pepperpill for grinding your own pepper?  I've got 2
 CS> and was looking at the multi-colored peppercorns as an idea for the
 CS> other one we just unpacked from storage.  I could also use that 2nd one
 CS> for cloves or star anise.

 Chuckle..  Yep I have a couple pepper mills.  I like to use Janes krazy
 mixed up pepper a lot and like it.

 But story time. Your using the pepper mill for other than it's intended
 purpose brings it to mind.  When my daughter lived with me I was into a
 coffee craze period.  Unknown to me, she used my coffee grinder to make a
 lot of crushed garlic.  She wiped it out OK with the wash cloth, but
 not enough.  When I made nice new pot of coffee and had first sip, it
 flew out of my mouth and made an awful mess.  Most revolting thing
 ever.  
 
 CS> I just found out there is a better sodium brand of 'sweet chile sauce'
 CS> (THai chicken dip) called Mae Ploy.  Apparently it is only 200MG per
 CS> TB.  My version (Flying horse) is 300mg for 2TS.

 CS> I'm going to look for that brand later and see if I can find it.
 CS> xxcarol

 I'm pretty leery now.  There is a Manilla Mart up on the corner and
 they have most of the Asian foods available, but after reading about
 Chinese farming practices and what is ending up in our foods, I'm not
 buying there now.

 Bob

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