Text 31302, 87 rader
Skriven 2015-09-25 20:48:11 av Ruth Haffly (1:396/45.28)
  Kommentar till text 31279 av Dave Drum (89491.cooks)
Ärende: bread                                                    [1]
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Hi Dave,

 DD> TBH - my favourite rye is black/Russian/pumpernickel.

 RH> I go for either but the one dislike I have about the lighter one is
 RH> that the caraway seeds sometimes get stuck in my teeth. (G)

 DD> My main objection, also. Which is why I grind the seeds if I am baking
 DD> the bread. I also don't care for the "taste bombs" when I bite on one
 DD> of the seeds. Spread evenly through the loaf - not bad. Concentrated -
 DD> not so good.   Bv)=

But, the seeds are needed to give the bread its unique taste. guess we
will just have to put up with them. At least with dentures, you can take
them out to take the seeds out of them. (G)

 DD> tool circus deals. And jumped right into sausage making on my own.

 RH> We have a grinder attachment for the KA mixer.

 DD> I have had mixed reports on the efficacy of that attachment. I have
 DD> been told (by several - no direct experience of my own) that the
 DD> newer/non-Hobart machines will not stand up to the grinder or the
 DD> pasta extruder. I might use a KA for a sausage stuffer in a pinch.
 DD> But, I have the stuffer for my little stand-alone grinder.

 RH> We've not had problems with the grinder or pasta maker attachments for
 RH> the KA. They haven't been used too much, probably should get them out
 RH> and use them more but we aren't eating as much pasta as we used to. I
 RH> could freeze some, probably, but have to defrost/inventory the freezer
 RH> and see how much room is available for stocking. As for the grinder,
 RH> we've just not had projects where it has been needed that often but
 RH> it's good to have for times when we do need it. (G)

 DD> I have made pasta just a couple times ..... just to see what it was
 DD> "all about". Truthfully, and for me, store bought dried pasta is
 DD> perfectly fine. Unless I am making gnocci (a rare occurrence) ....
 DD> hmmmmmm.

I've not made gnocci but have done other pastas. Used to be, it was hard
to find whole wheat pastas so I made more of it (with an Oster Kitchen
Center machine). Now that whole wheat pasta is easier to find (and
easier on our budget), I don't make it--and we don't eat as much of it
as we did in our younger days. I did impress my MIL once when I made
lasagne, making the noodles from scratch.


 DD> After I get closed on the new house (Oct. 2) I will be shopping for a
 DD> stand mixer. Probably a Cuisinart unless I can find a Hobart made KA.

Won't be long now--are you boxing things up in anticipation of moving in
the day you sign the paperwork? We made the actual move over 2 weeks
after signing so Steve could get some work done on the house while it
was empty. His latest project--replacing the sinks in the master
bathroom as one was cracked. Got a matched set from ReStore for $5.
each.

 DD> I generally put my meatballs in red gravy and serve with pasta. I have
 DD> made "Swedish" (style) meatballs to go in a creamy sauce with egg
 DD> noodles ..... but, it's not a favourite and I only have done upon
 DD> request from a guest.

 RH> I've only done the Italian style meat balls, but have tried them with
 RH> different combinations of meat. Some work better than others.

 DD> I once made some cocktail/appetiser meatballs for a meeting that used
 DD> grape jelly in the sauce/glaze. They were well accepted but since I
 DD> was in early days with my diabetes and hadn't yet learned about
 DD> balancing my "sins" I left them alone.

I would have left them alone as well; I don't like grape jelly,
especially the super sweet kind on most store shelves. I made a few
mistakes early on, and the readings the next morning showed them, but
overall got things under control fast. I still try to watch what I eat
and balance the carbs & proteins, tho some days it's easier said than
done.

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


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)