Text 32185, 78 rader
Skriven 2015-10-19 20:07:57 av Ruth Haffly (1:396/45.28)
  Kommentar till text 32062 av MICHAEL LOO (1:123/140)
Ärende: pix nix 346
===================
Hi Michael,

 ML> >  ML> It took me quite a while to get to enjoy olives.
 ML> > I've always liked them, the black ones better than the green when I
 ML> was > younger. Now I like kalamatas the best, followed by a good
 ML> green, then a > (non canned) black.

 ML> It was also a long time before I got to appreciate olive oil,
 ML> and even now I prefer it in modest quantity and in its place.

I started using it after Steve and I got married, but in small
quantities. Now it's one of the ones I grab out of the cabinet on a
regular basis--canola being the other major one but we also have peanut
and sesame oil on hand.

 ML> I raised my eyebrows at Ian yesterday for making a canape out
 ML> of my fritons and putting sun-dried tomatoes in oil on them,
 ML> so the pork and pork fat flavor was interfered with by the
 ML> olive oil dripping from the tomatoes. When he did this before
 ML> with chutney, it was much better.

Yes, in this case, olive oil was not the one to be used.


 ML> >  ML> by Joaquin.
 ML> > The 2 did play off of each other to a bit around the Outer Banks,
 ML> but > overall, the low pressure system did the most damage.

 ML> It was as I heard the water left over from the hurricane
 ML> that got redeposited in inconvenient places.

As is usual with those systems. Have you heard about the mudslides out
west, especially in CA? Rather much a mess.

 ML> >  ML> purpose I am going to err on the side of dryness.
 ML> > I would think dry would be better than wet for a recipe like that.
 ML> You > could always dribble in a bit more water if needed but it's
 ML> harder to > dry out a wet dough without losing proportionality of the
 ML> ingredients.

 ML> The wet dough made sense because I wanted bubbles in
 ML> the finished product (increases crunch). Unfortunately,

OK, but too wet a dough won't give you any bubbles.


 ML> everything was wet enough that there was visible sag in
 ML> the rolls when they went into the oven, so when they
 ML> were turned they were bowed in a weird way, making even
 ML> cooking hard. If I'd not been in a hurry I'd have hung
 ML> the sheets to dry for half an hour before making rolls
 ML> out of them.

Live and learn. (G)

 ML> >  ML> I'd be inclined to use a fruit juice as substitute in
 ML> >  ML> that recipe. Or wine vinegar mixed with a little sugar.
 ML> > Maybe the latter would work but fruit juice has a lot of carbs in it
 ML> > that I can do without. Maybe half sugar, half stevia to mix in with
 ML> the > vinegar if I were making it for Steve and me.

 ML> Then stevia works okay with acid?

I've not had any or noticed any bad reactions with it. Very often now
I'll use stevia in my broccoli salad dressing. I'll mix the stevia &
vinegar, then add the mayo to that mix. It works, and is better on the
sugar level.

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


... Are you sure you really want to know that?

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