Text 3259, 75 rader
Skriven 2008-03-02 13:01:27 av Carol Shenkenberger (9251.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>

I'm fairly decent at it, I think.  Breadmaker only though.  I have lots of
variations in recipes but tend to make mostly white or rye variations.  Our
friend Elise in Sasebo got us into Rye breads and though I can't make them as
well, mine are 'acceptable'.

 >  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 can't recall if I followed up on this but the Sally Lund recipe did
*not* work.  I got hard little bread pebbles and no rise.  I suspect it isnt
a bread that does well in a breadmaker.  Needed water added I think too which
hand kneading would have shown.

 >  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.

Humm, I agree mostly there.  I've tried herbs and such but they just dont
really cut it.  Now, fat fried ones dont need salt <g>.  Aint saying thats a
good health swap though!

 >  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 to get some of that.  Looks cool.


 >  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.

We skipped the Mae Ploy too.  Partly that (though not massively so) but also
it was so thick looking, I was sure it was fillered with sugar to do that. 
It was slightly lower in sodium, but not enough to make a swap from the tried
and true brand we like (Flying Horse).
          xxcarol
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