Text 16003, 119 rader
Skriven 2014-08-19 16:43:17 av Ruth Haffly (1:396/45.28)
  Kommentar till text 15952 av Dave Drum (1:261/38)
Ärende: Lack                                                     [1]
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Hi Dave,


 DD> I had a friend who made a sort of quick soda bread using beer as
 DD> liquid. And he was proud of himself to the point of pressing a loaf of
 DD> it on me each time he made a batch. The sparrows and critters around
 DD> my house ate well - I'd leave it outside for them.

 RH> Any ideas why ther was such a to do about it other than the fact that
 RH> it could be done? My dad bought the ABM for Mom but he was the one that

 DD> With Tom, it was one of the things that he could do correctly in the
 DD> kitchen. BTW - his was made in the oven and mixed in a bowl.

So, did the kitchen smell like a brewery? (G) Our quilting group uses
the American legion building, as does a commercial baker but on
different days. Today the Legion commander was showing somebody else
around who is thinking of using the building several days a week. He
warned the person that the smell of pies baking might be a bit of a
distraction. (G)

 RH> used it more. Then they both retired, her mind started going and the
 RH> machine sat on the kitchen counter taking up space for years. Finally,
 RH> I think my younger sister took it last year. It only made a one pound
 RH> loaf so by the time the paddle was taken out, there wasn't much bread
 RH> without a hole in the middle.

 DD> I have a 1 pound ABM - but the paddle doesn't mess up more than the
 DD> bottom inch or so of the loaf. It makes a round loaf - so, when I make
 DD> bread I use it on the dough cycle, then bake the bread in a standard
 DD> loaf pan in the real oven. Works out pretty well - for me.

IIRC, my mom's made a square loaf. Our first couple of machines made a
tall rectangular loaf, the latest one has a horizontal rectangular pan
with 2 paddles. We use the KA mixer and do 2 loaves at a time more often
now.


 RH> Another time, one sister suggested my folks steam some bratwurst in
 RH> beer. I asked that some be done in just water for those of us that
 RH> didn't want the beer taste. Sister got all huffed up so parents ended

 DD> I've only done sausages in beer a couple times. Last time was the 1999
 DD> Canadian Caper picnic when I was getting the sausages ready that I had
 DD> brought. Someone requested that I do them in beer and brought me the
 DD> requisite amount of LaBatts or Molson. They were OK, but, nothing that
 DD> special AFAICS. The onions and bell pepper cooked in with the sausages
 DD> added more (and better) flavour than the little bit the brewski
 DD> contributed. I've had sausages in restaurants adverted as "beer brats"
 DD> or "steamed in beer" and TBH - I can't see what all the fuss is about
 DD> taste-wise. Or, maybe I just have a tin palate in that range.

 RH> I can't see any sense in it. We usually do Italian sausages, the hot
 RH> ones, instead of brats. I'll steam them for a bit, then brown them
 RH> after sauteeing some peppers, onions, mushrooms and garlic in the same
 RH> cast iron fry pan.

 DD> I usually brown the sausages right along with the peppers and onions
 DD> which were in the liquid in the pot or steamer. Different people,
 DD> different methods.

I do it basically the way I saw my MIL do it. She didn't use the
mushrooms and garlic but we like the addition, especially the garlic.


 DD>       Title: Dirty Dave's Country Rub
 DD>  Categories: Rubs, Spices, Herbs
 DD>       Yield: 1 servings

 RH> One of your own special blends? Do you use the regular, sweet or smoked
 RH> paprika in it?

 DD> Just regular paprika - not hot or smoked. It's both a filler and a
 DD> colourant. The recipe, like most of mine, is based on the work of
 DD> others and tweaked by me to my own taste. Once it crosses a certain
 DD> line with tweaks and additions/subtractions, in my mind it becomes
 DD> "mine" rather than just a modification of the original. This one beats
 DD> the snot out of Old El Paso ....

 RH> I've made the lemon pound cake mine by the changes I made to the
 RH> recipe. BTW, my MIL sent the rhubarb bars recipe; I'll get Steve to
 RH> post it as he's got the system with MM.

 DD> It's in another post - not in MM. But, I will fix that and post it
 DD> back so you can have it in MM format.

I'm not concerned. Main thing is, now we have a (more) permanent copy in
case I lose the paper.

 DD>       Title: Dirty Dave's Taco Seasoning Mix
 DD>  Categories: Spices, Chilies
 DD>       Yield: 1 /2 cup


 RH> When I needed some fajita seasoning a few months ago, I started with
 RH> salt, then added black pepper, onion & garlic powders, ancho and
 RH> chipotle powders, some Mexican oregano, grated orange peel, a touvh of
 RH> cayenne and cumin. May have had a bit of other things but I just went
 RH> thru the spice racks, pulling down various ones. Should have kept
 RH> better track of what I used because it had a good flavor

 DD> When next you make it you will probably remember to take notes.  Bv)=

It won't be for a while, got some more at the H Mart when we went up to
MD for the picnic. But, yes, I will make some notes. I started with
salt; it was maybe about 1/4 to 1/3 of the total (by weight) of the
ingredients, then added the others as I thought "this would go well in
it" until I thought I had enough. It worked!

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


... Matthew 7:7 |... seek, and ye shall find;

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