Text 7918, 159 rader
Skriven 2011-03-02 12:20:50 av Janis Kracht (1:261/38)
   Kommentar till text 7468 av Ruth Haffly (1:396/45.28)
Ärende: rosemary 944                                             [1]
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Hi Ruth!

>>> because so many do use it, it does seem that more and more products
>>> are not using HFCS.

>> > I know, and I appreciate it.

> So do I. I looked at a can of Campbell's cream of mushroom soup
> yesterday; it looked like there was none in but some other not so great
> stuff. I put it back and used my own white sauce mix with some lightly
> sauteed mushrooms for what I'd thought about using the soup for. I made
> the sauce with some smoked turkey broth which really tasted good in the
> chicken casserole. Not enough to overwhelm with smoke flavor but enough
> to give it a nice taste.

That's a nice idea :)  Typically when I make cream of mushroom soup I make a
white sauce with 3 tablespoons flour, 3 tablespoons butter and about 1 or 1 1/2
cups milk.. I put an onion in the saucepan stuck with a few whole cloves, and
put it in the oven for about 10 minutes or so.  Then I add sauteed mushrooms
and some light stock like chicken broth.  The key for me to making it taste
like umm "authentic" cream of mushroom soup (if Campell's is the flavor you're
going for (g)) is to add some nutmeg.

>> Oh yes, we do also.. when we our kids were little, even with the corn
>> allergies they had, they weren't as intense as our grandchildren's
>> allergies to corn are now.. scarey...

> You did what you had to do, then and now, but be thankful for
> improvements in medicine and the making of certain foods.

Yes indeed.  I wonder sometimes about the increase in kid's sensitivity to so
many foods these days.  That's what I find a little scarey.

spiedies:

>> Sure.. it's not hard to make flour tortillas.. I do it ofen enough.
>> Sometimes I do Naan instad.. it's a good Indian flat-bread type.. but
>> maybe more for sopping up. :)

> It's hard finding the Italian style breads in whole wheat tho.

When I make Italian bread I use a combination of 'light whole grain' and
semolina.. Semolina is great in Italian bread.. don't know if you folks ever
tried that.  Here's the recipe I use:

===Italian Semolina bread===
2 loaves

Sponge
2 cups warm water
2 packages active dry yeast (1-1/2 tablespoons) 3 cups semolina flour

Dough
3 tablespoons sugar or malt syrup
3 tablespoons shortening or olive oil 2 to 3 cups bread flour
1 tablespoon salt
Cornmeal, for dusting baking sheet
Sesame seeds, for sprinkling (optional)

In a large bowl, sprinkle the yeast over the warm water and allow to soften.
Add the semolina and stir until smooth.  Cover and let stand in a warm spot
until doubled in volume (30 to 45 minutes).

Stir down the sponge, then add the malt syrup (health food store generally has
it), olive oil, 2 cups of the flour, and the salt.  Mix until the dough comes
away from the sides of the bowl.

Turn out onto a floured work surface and knead, adding more flour 1/4 cup at a
time if the dough is sticky.  Continue kneading vigorously until the dough
feels smooth and elastic (10 to 12 minutes).  The dough should push back when
pressed down.

Transfer the dough to an oiled bowl and turn to coat.  Cover and allow to rise
until doubled in volume (35 to 45 minutes).  Punch down, cut in half, shape
into two loves, and cover.  Allow to rest for 10 minutes.

Form into 2 Italian-shaped loaves about 18 inches long.  Place the loaves on a
baking sheet that has been dusted with cornmeal.  Cover with a cloth and allow
to rise until doubled in size (45 to 60 minutes).  Brush the tops with water
and sprinkle with sesame seeds, pressing them lightly into the dough.  When the
bread has proofed, cut 3 diagonal slashes with a sharp knife or razor blade.

Preheat the oven to 400F.  Bake with steam until the loves are browned and
sound hollow when tapped on the bottom (35 to 45 minutes).  If baking on an
oven stone or tiles, the bread can be removed from the baking pans for the last
10 minutes to firm up the crust.
====

> Steve's been helping a lot since he's home more. He's a bit
> incapacitated tho right now, with a couple of stitches in his left
> thumb. He was putting a safety chain on a neighbor's door yesterday and
> it "bit" him.

Sorry to hear that :(  Hope it's doing better by now!

>> a fall so bad that it hurts to slice an onion with my right hand :( :(
>> but his help is most welcome. Darn I guess I'm going to have to call
>> the doc afterall.. grrr..

> Do so; you will be better for it. Have you tried heat (like the rice
> bags) when you're not using it?

Well, I have an app't this afternoon.. We'll see what he says.. I'm hoping he
doesn't suggest a shot of steroids into the muscle.. I had one of those ONCE
and really do NOT want another one :) :) :)  There must be something besides
those shots to ease this.

>> over.. it's just that now to repair this guy is going to set us back
>> some probably $100+ .. that's too much in my mind. I'd keep it for a

> We paid a bit under $100. to get the KA fixed but that included
> shipping. So far, it's doing well since we got it back.

Glad there's been no problem... I just have a feeling they're going to tell me
the base clip needs to be replaced, and it won't be a quick fix.. I may check
it out with them on the phone and see what they say though.   Still have my
eyes on that bosch though :)

>> spare. So I'm hoping the Bosch lives as long as I do (laugh)
> Sounds like my dad; he's always saying that something should outlast him
> now. He's 89 tho.

The first kitchenaid I bought lasted over 20 years :)  I guess that's why the
stand mixer really bummed me out.. different method of bowl attachment though..

> Steve gets a lot of use out of the kitchen stuff too, not as much tho
> with the sewing stuff. That's mostly my realm. He does do the embroidery
> work tho.

That's neat..  but not of interest to Ron so far.

>> > They took off in the late 70s;

>> Yep, reading the history I've seen that..personally, I must have been
>> elsewhere :)

> Warwick or Louisville?

In the 70's I would have been in Warwick.  We didn't move to Louisville until
maybe 1995 or so when fpTechnologies was sold to another company which was then
located in Louisville.

>> Yes, it really makes a differnce sometimes.. Ron was amazed the first
>> time I used it, that there wasn't a cow in sight hahaha

> Now that is a really good substitution!

Yep :)

It's funny.. the other day I made the equivalent of 'rice-a-roni'.. stir-fried
rice and cappelini, then simmered in chicken broth.. I used broth from bullion
cubes.. it was so bland :(  My own mix of 'phoney-chicken broth' makes such a
big difference with that dish.  Next time, I'll use my own as I mostly do :)

Take care,
Janis

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