Text 25323, 103 rader
Skriven 2015-03-25 10:14:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Stephen Haffly
Ärende: Re: Coding-Gourmet
==========================
-=> Stephen Haffly wrote to Dave Drum <=-

 SH> Search and replace is a nice feature. I find it to be a very useful
 SH> function.

 DD> Thanks for the input, though. I think things may iron themselves out
 DD> when I get back to my tin can and the desktop with XP. For now check
 DD> out the temps in the recipe attached for my preferred substitution for
 DD> the "+." symbol.

 SH> Does this mean that your attempts to find another place to live have
 SH> gone by the wayside? I have not been reading lately (been too busy), so
 SH> I was not aware of the status of your house search.

It's been put on the back burner .... I replaced the front door, have ordered
new windows, and cut a troublesome tree. With a few touches the place will
become liveable. I have also managed to ressurect the cook-top to usefulness.
And the whole place has been re-plumbed.

Not that I wouldn't move to a conventional home if the right opportunity
presents. Sunday after Phil and I went to the Italian-American War Veterans
breakfast we did a drive-by on a place listed for less than $10K. I could have
paid ca$h for it if I had to. And it didn't look bad at first until I took a
look at the foundation. I don't think I'd take it even as a gift.

 SH> While I would use all whole-wheat flour, this one uses mostly
 SH> unbleached flour.

 SH> MMMMM----- Recipe via Meal-Master (tm)

 SH>    Title: Whole Wheat Tortillas
 SH> Categories: Breads, Diabetic, Ethnic, Vegetarian

I'm with tortillas that way I am with pasta. So long as there is acceptable
quality and price at the store .... I'm happy with Ortega and Old El Paso whole
wheat tortillas.

MMMMM Recipe via Meal Master (tm) v8.06

      Title: Whole-Wheat Tortillas
 Categories: Five, Breads
      Yield: 12 tortillas

  2 1/2 c  Whole-wheat flour
    1/2 c  Oil
      1 ts Salt
      1 c  Water heated in microwave
           - for 1 min

  In the bowl of a heavy-duty mixer set with a dough hook,
  pour in the flour, oil and salt. Beat with the paddle
  until crumbly, about 3 to 5 minutes. Scrape the sides as
  needed. If your hand-held mixer comes with dough hooks
  those can be used as well.

  With the mixer running, gradually add the warm water and
  continue mixing until the dough is smooth, about 3
  minutes.

  Take out the dough and divide it into 12 equal sized
  pieces. I do this by making the dough into a big log shape
  that is about 8" to 10" long. Then cut it in the middle.
  Then cut each of those pieces in the middle and so on
  until you have 12 pieces.

  Using the palms of your hand roll each piece into a round
  ball and flatten it out on a baking tray or board. Cover
  with plastic wrap and let rest at room temperature for at
  least 15 minutes or up to one hour.

  Heat a cast iron skillet, griddle or 12" skillet over
  med-high heat. The pan should be fairly hot before you
  begin cooking the tortillas.

  On a lightly floured board or counter top, use a rolling
  pin to turn each ball into a 8" to 10" flat circle
  (measure against your recipe if printed on a 8.5" X 11"
  sheet of paper). Be careful not to use more than a
  teaspoon or two of flour when rolling out each ball into a
  tortilla because too much excess flour will burn in the
  pan.

  Grease the pan with a touch of oil (or ghee) and then
  carefully transfer each tortilla, one at a time, to the
  pan and cook until puffy and slightly brown, about 30 to
  45 seconds per side. Set aside on a plate to cool
  slightly. Eat within an hour, refrigerate or freeze.

  Serves: 12 Tortillas
 
  Adapted from Anson Mills

  Recipe from: http://www.100daysofrealfood.com

  Uncle Dirty Dave's Archives

MMMMM

... I'm at a loss for words.. Someone keeps deleting them.
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