Text 16532, 129 rader
Skriven 2011-10-11 17:30:08 av Dave Drum (1:261/38)
  Kommentar till text 16492 av Ruth Haffly (1:396/45.28)
Ärende: Life, and other fantasies
=================================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> What's hard about that?!?!?! At least it added an interesting note to
 DD> the tapioca sludge - something almost as interesting to me as grits.

 RH> It just was not what we were expecting. Rachel was not into "hot" at
 RH> all then, Deborah and I enjoyed it some but Steve liked it the most.
 RH> Still, to have it in tapioca..............................oh, and BTW,
 RH> I like grits--with cheese, salt & pepper and a scrambled egg or 2 mixed
 RH> in. Actually, I'll put any of the above in by themself, sometimes all 3
 RH> together. A bit of country ham chopped up & mixed in them tastes good
 RH> too.

IOW - you like the flavours of the stuff you use to tart-up the spackle. AFAICS
grits are like skinless, boneless, battery chicken breasts. They have no lavour
of their own and need additives to have any taste at all.

 DD> Got this recipe in e-mail this morning when Gourmet announced their
 DD> unexpected return (albeit as Gourmet Live! an on-line email

 DD> Which isn't the print edition - but, it's better than no Gourmet at
 DD> all.

 RH> I guess so; I nevr saw the magazine so haven't anything to compare an
 RH> on line version to.

You missed a great foodie magazine. They had the best writers - Calvin Trillin,
Jonathon Gold, Anthony Bourdain, Maeve Binchey, etc. And those are just the
recent ones. James Beard and M.F.K Fisher were also denizens of the pages of
Gourmet. Their last editor, Ruth Reichel won two James Beard awards for
excellence as a food critic (for the L. A. Times) before graduating to the
(former) Flagship of the Conde'-Nast empire. The quality of the writing,
recipes, presentation, etc. was 3X better than the L.C.D. Bon Apetit which
survived the cut.

 DD> Anyway, as soon as I saw this recipe I thought of you ...


 DD>       Title: Whole-Wheat Bread w/Walnuts & Cranberries
 DD>  Categories: Breads, Fruits, Nuts
 DD>       Yield: 24 servings

 DD>       1 c  Whole milk
 DD>       2 lg Eggs
 DD>       1 c  All-purpose flour

 RH> That doesn't look like whole wheat flour to me. Somebody better go back
 RH> and check the recipe. I'd use probably half whole wheat flour ground
 RH> from winter wheat (more of a bread flour) and half spring wheat (more
 RH> of a pastry flour) to get an approximation of all purpose.

I knew when I posted it that you'd catch that. But, I went ahead anyway as it
does look like a good recipe.

 DD>       2 tb Unsalted butter; melted,
 DD>            - divided
 DD>     1/2 ts Salt
 DD>     1/8 ts Black pepper
 DD>     1/3 c  Fine chopped provolone
 DD>       2 tb Grated Parmesan
 DD>   1 1/2 tb Chopped chives

 RH> The cheese does look good--use some fresh grated Parmesan-Reggiano?

Hey, you're making it. Whatever you choose. Even some Grana-Padano or the
cheapie Asiago if you like.

 DD>   EQUIPMENT: a 24-cup mini-muffin pan

 RH> Got that.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Whole Wheat Pizza
 Categories: Pizza, Vegetables, Cheese
      Yield: 8 servings

      1 c  Warm water (110ø - 115ø)
      1 tb Active dry yeast
      1 tb Honey
      1 c  Whole wheat flour
    1/2 ts Salt
      1 tb Oil
      4 oz Cheddar cheese; grated
    1/2 ts Black pepper
    1/2 ts Caraway seeds
    1/4 ts Garlic powder
  1 1/4 c  (to 1 1/2 c) whole wheat
           - flour
    1/2 c  Tomato sauce
           +=OR=+
    1/2 c  Jarred, pre-made pizza or
           - marinara sauce
    1/2 tb (to 1 tb) dried oregano
      1 c  Raw broccoli pieces
      1 c  Raw mushroom slices
      8 oz Mozzarella cheese; shredded

  Combine the water, yeast, honey and the 1 cup of whole
  wheat flour in a large bowl. Beat 100 times until
  mixture is smooth. Let rise in a warm place for 15
  minutes. Add the salt, oil, Cheddar cheese, pepper,
  caraway seeds, garlic powder and 1-1/4 to 1-1/2 ups
  whole wheat flour. Mix well and let the dough rest for
  5 minutes.

  Pat out the dough onto a baking sheet for 1 large
  pizza or divide the dough in half and make two
  medium-size pizzas.

  Top with the pizza sauce, oregano, vegetables and
  mozzarella. Bake in a 400øF/205øC oven for 15 to 20
  minutes.

  Serves 8

  Source: Holiday Cookbook, American Diabetes Assn.
  by Betty Wedman, M.S.,R.D.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... When ideas fail, words come in very handy. - Johann Wolfgang von Goethe

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)