Text 31421, 123 rader
Skriven 2015-09-29 06:44:49 av Dave Drum (1:18/200.0)
  Kommentar till text 31388 av Ruth Haffly (1:396/45.28)
Ärende: Re: bread                                                    [1]
========================================================================
-=> Ruth Haffly wrote to Dave Drum <=-

 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.

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

And that, boys and girls, is why there are pari-mutuel windows at the horse
track. You pays your money and you makes your choice.   Bv)=

 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.

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

In retrospect, I wish I had emulated M. Ford and taken better care of my
naturals. The china clippers are better than bare gums - especially when
confronted by a cheap steak or overdone pork chop. But, not as good as
"realies".

   >>>>>>>>>8 SNIP B<<<<<<<<<<<

 RH> It is easy to do almost any kind of pasta, but some you need to have a
 RH> 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.

I shouldn't have to make a might effort. I have some things packed up already.
But, I have to pay another month's rent on the tin-can - so, other than the
large pieces - which will go in one big push, I can pretty much do it
piece-meal. A couple trips every night after work. And that way I can reuse the
boxes, too.

 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.

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

It helps that I have an inside man at the skunk works. Les is keeping an eye
open for interesting pieces that I might like. If I didn't already have a
refrigerator too many there is/was an BIG Amana side-by-side with icemaker and
ice-water dispenser in the door priced at $75. But, the house comes with a
newish ice box already in place and I have the somewhat smaller one from the
trailer to find a place to put.

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

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

This one might go well at one of your weekly pot-luck suppers - the only
"Diablo" is in the title - although one could increase the amount(s) of chile.
I made this for a family gettogether once (doubled to use the whole bag) and it
was all subscribed before I could get back for seconds.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gnocci Diablo
 Categories: Pasta, Pork, Vegetables, Chilies, Cheese
      Yield: 8 Servings
 
     12 oz (1/2 pkg) frozen gnocchi
    1/2 lb Bulk hot Italian sausage
      1 md Onion; in medium wedges
      2 c  Red spaghetti sauce
    1/2 ts Crushed red pepper

MMMMM--------------------------TO SERVE-------------------------------
      1 tb Chopped fresh basil
           +=OR=+
      1 ts Dried basil
      1 tb Grated Parmesan cheese
 
  Cook and drain gnocchi as directed on package; keep warm.
  
  Cook sausage and onion in 1 1/2 quart saucepan over medium
  high heat. Stirring occasionally, until sausage is no
  longer pink; drain.
  
  Stir in spaghetti sauce and crushed red pepper; heat to
  boiling. Reduce heat to low; cover and simmer 5 minutes.
  
  Spoon sauce mixture onto serving plates. Top with gnocchi.
  Sprinkle with basil and cheese.
  
  Makes 8 servings
  
  Source: Betty Crocker's Pasta Cookbook
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Not for troglodytes to whom a mall pretzel with mustard is radical.
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS * bbs.outpostbbs.net * Johnson City, TN (1:18/200)