Text 31306, 127 rader
Skriven 2015-09-24 21:52:50 av Stephen Haffly (1:396/45.27)
  Kommentar till text 31195 av Dale Shipp (1:261/1466.0)
Ärende: vDOS/DOSBox
===================
Hello Dale,

On (23 Sep 15) Dale Shipp wrote to Stephen Haffly...

 DS> I have since found a better option, called vDOS.  It trims out a lot
 DS> of the game playing stuff that is in DOSBOX, and adds in the ability
 DS> to
 DS> send ports directly to an application.  I have set LPT1 to get sent to
 DS> my edit program (editpadlite).  That way the file is opened
 DS> immediately, and I don't have to use file manager to search for it.  I
 DS> can also make adjustments (margins, font size) before printing it.


Interesting, and would be a possible option for Michael, especially
since it is derived from DOSBox. The only downside is that it is
specifically for Windows. No Linux version available, so it would not do
me any good.

I just made another batch of almond milk. Instead of a blender and
cheesecloth, I used our juicer. It does not turn out quite as smooth,
but it tastes good. I also added some vanilla and stevia. To smooth it
out further, I added some guar gum. For the two quart batch, I added 3/4
tsp stevia equivalent to 6 tsp sugar, 1 tsp vanilla extract, and 1/2 tsp
guar gum. The guar gum assists also when frothing it for a non-dairy
cappuchino.

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

   Title: Creamy Homemade Almond Milk
Categories: Beverages

     1 c almonds, raw unsalted skin-on
     4 c water, filtered plus additional for soaking
 1 1/2 t honey, (or agave nectar, or one whole pitted date) (optional)
   1/8 t salt (optional)


  Place raw almonds in a bowl and cover with cold water. Allow to soak
  overnight up to 48 hours, then drain and rinse. If soaking longer than
  overnight, change the cold soaking water every 12 hours.

  After soaking, drain and rinse the almonds. Do not peel the almonds;
  according to my recipe testing, keeping the skins on actually helps to
  reduce the grittiness of the almond milk (counter intuitive, I know!).
  Combine soaked almonds and 4 cups of filtered water in a blender.

  For a whole milk texture, I use 4 cups of water to 1 cup almonds.
  For a thinner texture, feel free to add more water-- you can adjust
  the texture to taste. The more water you add, the lower in fat the
  milk will be per serving; however, you don't want to add too much
  liquid or it will turn watery. Best to add water in small batches till
  the texture seems right to you.

  Blend on low, then slowly raise the speed to high for 1-2 minutes
  till the milk is completely smooth and no chunks of nuts remain. If
  desired, add sweetener, vanilla and/or salt to taste, then blend again
  to combine (if using a date, make sure you blend till it's completely
  pulverized). Feel free to adjust the sweetness to taste.

  Strain milk through a fine mesh strainer, tea towel, cheesecloth or
  nut bag into a storage container. A nut bag will work best for keeping
  your milk smooth and chunk-free. I usually strain the milk into a
  quart mason jar, which works perfectly with the 4 cup to 1 cup ratio
  of water to almonds.

  If using a mesh strainer, you will need to agitate the solids a bit
  to help all the milk drip through. I don't scrape them (this can push
  the solids through the strainer), but I do gently stir and move the
  solids around to make room for the liquid to come through. Similarly,
  if using a nut bag, you will need to gently squeeze the bag till all
  of the milk seeps through.

  Transfer milk to the refrigerator and chill thoroughly. It should
  keep for 3-4 days if refrigerated. I usually shake mine a bit before
  pouring to make sure it's well blended.

  Once you're finished straining the milk, you will have a small
  amount of almond solids left. These can be discarded or dehydrated
  into almond meal and used as a gluten free breading for fish or
  chicken or mixed into baked goods. To do this, first adjust your oven
  to the lowest heat setting. Place the leftover almond solids in a mesh
  strainer for about 30 minutes to allow any remaining liquid to drain
  off.

  With a rubber spatula, spread the solids as thinly as possible onto
  a baking pan lined with parchment or a silicone baking sheet. Place in
  the oven at 200 degrees.

  Allow the paste to dehydrate for a few hours up to overnight. Check
  every couple of hours; when the meal hardens into a dry sheet, it's
  finished.

  Break up the dehydrated paste and pulverize using a food processor
  for 1-2 minutes. You can also use a fork, but a food processor will
  give you a much finer grind.

  You will be left with about 1/2 cup of almond meal.


  Rating: 5/5 stars


 Source: The Shiksa
 Link:
 http://theshiksa.com/2013/06/24/how-to-make-almond-milk/?recipe_print=yes

 You will also need

  Blender or food processor, fine mesh strainer or nut bag or clean
  tea towel or cheesecloth, 1 quart glass jar or storage container

  Use almond milk anywhere you would use regular milk-- in coffee or
  tea, on cereal, or as a milk substitute in recipes.


MMMMM


Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

--- PPoint 3.01
 * Origin: Thunder Mountains Point (1:396/45.27)