Text 31388, 128 rader
Skriven 2015-09-27 22:23:51 av Ruth Haffly (1:396/45.28)
  Kommentar till text 31345 av Dave Drum (1:261/38.0)
Ärende: bread                                                    [1]
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Hi Dave,

 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)=

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

 DD> If you grind the seeds and put the powder into the dough you *should*
 DD> get the flavour of the caraway spread throughout the loaf.

I prefer the little flavor 'pops' than having a stronger caraway taste
thruout the loaf.

 DD> My "George Washingtons" are made with no gaps between the teeth - so,
 DD> getting a blackberry seed, or caraway seed stuck between isn't a
 DD> problem. Getting something under the plate - between the plate and the
 DD> gum - seems like there is a boulder in your mouth. If it's not too bad
 DD> I will leave the table to deal with it (if not dining alone).
 DD> Otherwise, some may get "grossed out" as I go mining in the bridgework
 DD> to remove the offending bit.

Easier said than done? I still have my own teeth (minus wisdom plus one)
so I'd have to excuse myself to extract the seeds or bear with it, if I
couldn't be excused.


 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

 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

 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.

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

 DD> Gnocci are very easy to make. Basically dumplings made with semolina
 DD> flour, egg, salt and sometimes potatoes, ricotta or spinach. You don't
 DD> have to roll them out to a flat sheet or strip-cut them into linguine
 DD> or spaghetti. I got on to doing them when I was running the satellite
 DD> shop and the early version of TVFN was one of the usual channels on
 DD> the demonstrator TV. Molto Mario (Mario
 DD> Batalli) did a *lot* of shows in which he made his own pasta --- and
 DD> made it look easy.

It is easy to do almost any kind of pasta, but some you need to have a
lot of room to spread it to let it dry a bit. (G)


 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.

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

 DD> ReStore is going to be one of my main suppliers for the new house. I
 DD> learned, though, it's like the Odd Lots store -- if you see something
 DD> you like, buy it right then. When you go back there's a good chance it
 DD> will be living with someone else.

We saw that with an entertainment center we were looking at. Tomorrow is
the one month date on a recliner; we're going to see if it's still
there. It was on Thursday but.......................

 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.

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

 DD> Jelly is basically sugar, fruit (which has sugar of its own), pectin
 DD> and a little water. IIRC I used Schmucker's because that's what was at
 DD> hand. If I am going to put sweetness on my toast, panquakes, or
 DD> waffles I favour preserves, jams or marmalade.

I generally don't make jelly either; I make preserves or jam. I've cut
way back on how much preserves or jam I eat, and only on toast. Early on
after the diagnosis, I cut pancakes and waffles out competly--too much
temptation to go heavy on the sweet stuff. I'll use a fine drizzle
(maybe a half to 3/4 teaspoon) of real maple on scrapple but no fake
maple, no pancakes, no waffles and I keep my carbs in line.

 DD>       Title: Gnocchi all'Amatriciana
 DD>  Categories: Pasta, Pork, Sauces, Potatoes, Chilies
 DD>       Yield: 6 servings


Hmmmmmmmmmmmmmmmmmmm, may have to give it a try...........


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


... OH NO!  Not ANOTHER learning experience!

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