Text 2186, 100 rader
Skriven 2008-02-10 22:18:36 av Carol Shenkenberger (8164.cooks)
   Kommentar till text 2138 av BOB GEARHART (1:123/140)
Ärende: RE: Christmas goodies 689
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 >  >  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>

Cant say mine are asterworks, but they beat sore bought 'wonderbread' by far
and with 5 mins a loaf of my time, and cheaper to make, I go for this device.
 I'm on my 3rd one having worn 2 of them completely out.

 >  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>
 > 

Well, that one didnt come out right.  Got these little kernals of dough all
over and no rise.  Birds liked it though!

 >  >  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.

Don and Dorothy would get along well.

 >  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.

I'd start salt boiled peanuts with 1/2 to 3/4 cup salt then move up <g>.

 >  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.


I need a few more but want them to all look different.  Havent picked out
more but I'd like one for cloves, another for star anise, and possibly a 3rd
for annato.

 >  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.



(snicker) You are not the first nor will be the last for that one.

 >  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.
 > 
 >  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.

Keep in mind the one's I've mentioned are either franchise 'made in the USA'
or Thailand/philippenes products.  Not China.
             xxcarol
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