Text 25552, 86 rader
Skriven 2015-03-31 10:50:42 av Janis Kracht (1:261/38.0)
  Kommentar till text 25365 av NANCY BACKUS (1:123/140)
Ärende: Turkish food
====================
Hi Nancy,

>>> wanted. :) I remember making a conscious decision along those lines
>>> when I was still in college after I met Ron. ;)
>> True, quite different lifestyles.. :)  Had your sister already gone to
>> the West coast by then, or would you have been the first to go...?

>> She was there, working in Hollywood for several years by then.  I
>> wouldn't doubt she was involved in pointing them to us though I don't
>> remember her mentioning it.

> Sounds possible to me... :)  But still, a road not taken.. :)

Yes, and I'm not sorry about it hehe

>>>>> top it with the pignoli nuts.  Talk about spicy hehe.. we loved it
>>>>> though.
>>>> Sounds tasty...  :)   Is that 2 Tb each of the lemon juice, coriander
>>>> and red pepper sauce, or are the second two "to taste"...?
>>> Coriander to taste.. I used a half teaspoon since that's all I had..
>>> the red pepper sauce also to taste.. I used Sriracha Hot Chili Sauce
>>> and gave it several shots until it was "just right" since I didn't have
>>> much coriander :)
>> Ok, I've got a better idea of the spice level now... ;)

>> I always make things from this cookbook as written the first time,
>> to get a sense of the original 'spice level', etc.  Then I go from
>> there for the next round of a particular recipe :)

> That makes good sense... unless one has done a particular mix of
> ingredients already in a similar recipe, or is VERY good at "mixing"
> tastes in one's head, doing it straight the first time would be called
> for to find out how things actually do merge...  :)

I'm usually pretty good at figuring out what a dish will be like from reading a
recipe.. I can tell pretty much if a recipe will be one we want to repeat, etc.
for instance.  Going by an original recipe the first time is just a habit I got
into long ago I guess. :)

>> ==Turkish Delight (Lokum)==

> My son brought home some of that that he'd bought in Turkey, for me to
> have some... various flavors...  :)   That visit had been just a touristy
> stopover...

It must have been a welcome gift :)  Perhaps we can make some for the next
picnic.. I always have geletin in the house since I use it in a bread dough
enhancer.  It keeps home-made bread fresh longer (not that bread stays around
here very long when I make it (G)).

> at the moment, he's actually got a job there for a couple
> months... :)

Nice, maybe he'll bring some more goodies home when he returns :)

===Bread Dough Enhancer===
1 cup wheat gluten
2 tablespoons lecithin granules
1 teaspoon ascorbic acid crystals
2 tablespoons powdered pectin
2 tablespoons unflavored gelatin
1/2 cup nonfat dry milk
1 teaspoon powdered ginger

Mix together and store in an airtight container in the refrigerator. For 100%
whole grain breads, use 3 tablespoons per loaf. Add to your recipe along with
the flour.

I love dough enhancer so much I make it in triple batches and keep it in a
quart-size jar.

Happy whole grain bread baking!

Note: While it's not necessary to use dough enhancer in white bread recipes,
you can! You'll have higher loaves, and loaves that stay fresh longer.
Especially in summer months, if you don't use air conditioning, dough enhancer
will help you keep your bread fresh longer.

http://chickensintheroad.com/cooking/how-to-make-homemade-dough-enhancer/
==

Take care,
Janis

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