Text 28861, 86 rader
Skriven 2012-08-28 12:30:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: HUNT'S & HFCS
=====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Does your equivalent to our Food and Drug regulators insist that HFCS
 DD> be labelled as such and called out in the ingredients - or have they
 DD> let ADM, Tate & Lyle, Staley, et al weasel word it as "corn sugar"
 DD> which was rejected by our FDA -- getting it right for once.

 JW> The code word in Canada is "fructose-glucose". We only see that
 JW> ingredient in products imported from the USA as our own corn crop is
 JW> negligible (mostly southern Ontario) and the majority of it is
 JW> harvested green and chopped into cattle silage.

OK, and lucky youse guys. Our current corn crop woes have been pretty well
documented. But, back in the day, when I spent a lot of time on the farm -
after the wheat/rye/oats/barley was in we would either plant red clover or a
late corn planting specifically to be chopped into silage and stored in "trench
silos" for feeder cattle. Sadly, many of our farmers have been led into one or
at best two crop operations by Mr. Banker working in cahoots with Mr. Farm
Advisor (who is usually an employee of Mr. Banker.)

And gladly, there are still some old line farmers - like the rye/oats guy I
mentioned in another post, and the people who survived the Mother Earth News
era by taking the stuff that made sense and actually worked and applying it to
their operation(s). They are the people who have been hurt least by this latest
drought.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Russian Peasant Black Rye Bread
 Categories: Russian, Breads
      Yield: 1 Loaf

    3/4 pt Hot water
      4 tb Dark molasses
      6 oz Fine, dark breadcrumbs;
           - toasted
           +=OR=+
      4 oz Crumbs
           +=AND=+
      2 oz Wheat germ
      2 ts Dry yeast
    1/4 pt Lukewarm water
      1 ts Sugar
    1/2 ts Ground ginger
     12 oz Rye flour
      2 ts Salt
      3 tb Melted butter
      6 oz White flour

MMMMM---------------------------GLAZE-------------------------------
           Beaten egg yolk

  Pour hot water into large mixing bowl and dissolve
  molasses. Add breadcrumbs and mix. Dissolve yeast in
  lukewarm water adding sugar and ginger and let stand for
  about 15 mins. When breadcrumbs are lukewarm and yeast is
  spongy mix together and stir in rye flour.

  To this very dry mix add salt and melted butter. Spread
  white flour on a large board and put dark mix on top. Turn
  bowl over it and leave for about 15 mins more. Knead
  vigorously for at least 10 mins using as much white flour
  as needed to prevent dough from sticking. When smooth and
  stiff place in a greased bowl, turn once, then cover with
  warm towel and leave in warm place until double in bulk,
  about 1 1/2 hours.

  Turn out onto lightly floured board and shape into single
  large loaf, long or round but as high as possible in
  either case. Place on buttered baking sheet, cover, and
  allow to rise for 30 mins more, it should double again.

  Before baking brush with beaten egg yolk. Bake for 40 - 45
  mins at 400øF/205øC/Gas Mark 6.

  From: Sue's Recipe Server <Sue@fisol.demon.co.uk>

  Posted by: Mary Riemerman - 16 Dec 1996

  Uncle Dirty Dave's Archives
 
MMMMM

... Wish I had time for just one more bowl of chilli - Kit Carson's last words
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