Text 35963, 91 rader
Skriven 2013-04-10 21:26:05 av Ruth Haffly (1:396/45.28)
  Kommentar till text 35910 av MICHAEL LOO (1:123/140)
Ärende: breakfast 398
=====================
Hi Michael,

 RH> Can't prove it by me; we don't get Food Network any more.

 ML> Not being an expert on television, I was surprised that the
 ML> Cooking Channel is not a basic offering, but Food Network is.
 ML> And that they're siblings, along with Travel Channel.

Not really surprised there. Wouldn't be surprised if HGTV is also
connected in with them.

 ML> milk. Not so fond memories of the aftermath, but back then nobody
 ML> recognized that there was such a thing as dairy intolerance. I
 RH> I think it was in the mid 70s I started hearing about it--from Steve
 RH> who has a problem with it also.

 ML> I started to feel it in childhood but didn't treat it
 ML> until my friend Diana used to get me probiotic pills
 ML> via diplomatic pouch from Japan (they were not approved
 ML> for sale in the US) around 1972.

Steve didn't have a problem until his later teens. He never really
mentioned it until we got married but we've been a steady buyer of
Lact-Aid or generic brands for years now. Deborah inherited the problem
from her dad but I think she tries to ignore it as much as she can.

 RH> BTW, the egg in bread thing Annie made--we call it "egg in the eye"
 RH> but there are countless other names for it. After I flip mine, I like
 RH> to layer on some cheese (a good cheddar or swiss) and meat like ham.
 ML> She does them just plain but serves bacon or sausage on the side.
 RH> Try my idea on her, see what she thinks.

 ML> Vigorous shaking of head and nuh uh sounds. When one is used
 ML> to do things the way one did in childhood, change is hard.

It's possible; I've changed a lot of food habits from the way I learned
them in childhood. But, I was open to the changes.

 ML> Not so good as that. I was thinking of Fry Brothers Turkey Farm.
 RH> OK, I think Steve has been there but I've not.
 ML> We passed by it a couple days ago - even though the reconstructed
 ML> US 15 (future I-99) bypasses it, it persists.
 RH> It's not that far off the beaten path. Neither is Steam Valley Inn.

 ML> You can see it from the highway. Now, instead of making a
 ML> U-turn from the northbound lane you have to go to the next
 ML> exit and reverse direction (and then do it again to continue
 ML> northbound).

I know, pain in the neck. but, is it worth it? For SVI you get off  at
the Trout Run exit, then get right back on the highway right there.


 ML> I was saving this recipe for Fordinski, but I haven't seen
 ML> him around:

He was around briefly, then dropped out of sight again.


 ML> Fried doughnuts no yeast
 ML> cat: cake, dessert, breakfast, sinker
 ML> yield: 26 to 30

Unfortunatly, off my list of things to enjoy except in small quantities.
Maybe I could have the hole, unglazed, with the smaller amount of sugar
and stay within a reasonable carb count.


 ML> My family like it plain, without glaze or dusting of
 ML> icing sugar. So to make this sweet, mostly I increase
 ML> the amount of sugar up to 3/4 c.



 I wonder why the dough
 ML> is supposed to rest for a long time as it is leavened
 ML> with baking powder, but I always follow this method.

To make it easier to work with? That's the reason a lot of yeast doughs
have a resting period. It also allows the gluten structures to develop.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Even I don't understand what I just said...

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)