Text 19402, 72 rader
Skriven 2014-11-15 15:23:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: Kerr  was: reductio a
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-=> Quoting Ruth Haffly to Nancy Backus on 11-10-14  20:24 <=-

 NB>>> And, I do know that authentic rye IS more dense, so I was happy
 NB>>> enough with the results I got.  Adding the eggs made it more
 NB>>> like what Margit was expecting... ;)
 RH>> Sounds like you got it close enough to make her happy, and that's
 RH>> the important thing in the long run.
 NB>> It was almost more of a fluke that I hit on that... especially as she
 NB>> was SURE that there weren't any eggs in it (or orange peel, etc,
 NB>> etc)... By the time I finally had it the way she thought it should
 NB>> taste, I'd added back in all sorts of things she didn't think she
 RH>> wanted in there... ;)

 RH> The tricks the mind plays when you try to remember a taste of
 RH> something you had years ago and want to re-create it. (G)

I'm sure that was part of it... plus she tends to be opinionated on
everything whether or not she really knows much about it, so she may
just have decided that that was how it was, and no telling her
elsewise... I'd just quietly tweak one thing after another, and wait for
the feedback...  took some years to get it where she was happy with it.
 
 RH>> I've not looked in a while, but still trying to find the copy of
 RH>> the recipe I used to use for rye bread years ago. Maybe as I'm
 RH>> organising recipies, etc after the move.............
 NB>> That's a good possibility...  ;)  Or when you are looking for
 NB>> something completely different..  ;)

 RH> Possibly, I did find the sour cream (I always used yogurt) spice pound
 RH> cake recipe I was looking for. After I couldn't initially find it, I
 RH> went on line and found the lemon pound cake recipe that I've made
 RH> various times, including at the picnic. The rye bread recipe was on
 RH> the back of a Gold Medal or Pillsbury sack of rye flour from the mid
 RH> 70s. I know it had molasses in it, and no eggs, but don't remember that
 RH> much of what else and what proportions.

If you don't come across it while sorting, there might be some archive
of Pillsbury or Gold Medal recipes online...  There used to be a local
ask-it column in the local paper where people could try to find old
recipes from similar sources... surprising what could be found, even
back then...  ;)

 RH>> That's for sure, seeing that now with all the boxes in/around our
 RH>> kitchen. Had to clear a path to the microwave!
 NB>> That sort of thing will send you out to eat in quick order... ;)

 RH> We will tomorrow, because it's Veteran's Day.

And veterans get to eat free a number of places....  :)  Worth taking
advantage of, for sure, even if everything wasn't in disarray with the
move...  ;)
 
 RH>> We are also talking about visiting them at some point--there has to
 RH>> be at least one decent Korean place in the greater Charlotte area!
 NB>> One would think!   :)

 RH> Thing is, have to find that certain one. I guess that would mean
 RH> trying a number of them and trying to determine some sort of ranking
 RH> system. (G)

Korean tends to be less common than most other Asian, so there might be
fewer to run through...  ;)  There might also be some sort of reviews of
such available...  or a Korean Presbyterian Church that one could
connect with and find out where the "natives" think is good...  :)

ttyl           neb

... Don't use a big word where a diminutive one will suffice.

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