Text 7565, 87 rader
Skriven 2011-02-22 23:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: VIETNAMESE BAKERS 10221
===============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> We went through the stage of supermarkets having their own in-store
 GJ> bakeries.  I think the idea was that the smell of fresh bread baking
 GJ> would encourage customers to buy more, but eventually they all
 GJ> disappeared.  Perhaps they were not found to be cost-effective.

Or perhaps you have enough superior quality independents to drive
them out of business except for the ultra cheap low end from...

 GJ> all the s/market bread is made by the big factories.

Our store bakeries were just good enough to drive out the small guys
with high quality but (by necessity) high prices. As I said the
in-house bread was medium quality, medium priced. The Co-Op brings
in barrels of flour premixed with yeast, salt, and sugar so they
just have to add water to make dough; Loblaw's are worse.... they
bring in frozen lumps of dough, let them thaw and rise, then bake
them. The bread is two day's fresher but no better than factory
bread. But I make my own so I don't really care.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Navajo Tacos with Indian Fry Bread and Salsa
 Categories: Quickbreads, Sandwiches, Groundmeat, Beef, Cheese
      Yield: 24 Servings
 
           INDIAN FRY BREAD:
      4 c  Flour
      2 ts Salt
      4 ts Baking powder
    1/2 c  Dry powdered milk
      2 c  Water
           SALSA:
      4 md To large tomatoes, diced
      1 ts Salt
      1 tb Lemon or lime juice
    1/2 md Onion, diced
      1    Green pepper, diced
      1 tb Cilantro,
      2 cl Garlic, diced
      1    Jalapeno, diced (or more)
           TACOS:
           Indian Fry Bread
           Pinto beans
           Browned hamburger
           Salt and pepper
           Diced onion
           Shredded lettuce
           Grated cheese
           Diced tomatoes
           Sour cream
           Guacamole
           Sliced black olives
           Diced chilies

  Fry bread: Put in bowl and mix flour, salt, baking powder and
  powdered milk Gradually add water Mix dough with hands, add more
  flour if necessary. Pinch off pieces of dough. Flatten dough with
  hands. Let stand for 5 minutes. Heat 1 cup oil in heavy skillet.
  Pat dough out with hands in large or medium circles about 1/4 inch
  thick, brown on both sides in hot oil. Drain, set aside. Makes
  about 2 dozen.
  
  Salsa: Mix all together and refrigerate for up to an hour for
  flavor.

  For Tacos: On top of Indian Fry Bread, place a large spoon of
  pinto beans (fresh cooked are the best). Then browned hamburger
  with salt and pepper and diced onion. Shredded lettuce, grated
  cheese, diced onions, diced tomatoes, and salsa. Garnish with sour
  cream, guacamole, sliced black olives, diced chilies, if you like.
  Indian Fry Bread is good with powdered sugar or honey as well.

  Niki
 
MMMMM

Cheers

YK Jim
                                                                     
... 3 days after giving up drinking, Kevin in hospital for dehydration.

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