Grateful Dead

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c_c
c_c's picture
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Joined: Jun 4 2007
anybody??

anybody out there make their own cheese and got advice about how to do so??

specifically mozzerella.

peace.

c_c
c_c's picture
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Joined: Jun 4 2007
yup

yup, yummy in my tummy.

I use the fat free milk and the sugar free pudding, because I gotta watch my weight.

heaven knows, everybody else can't help but seeing it. ( -;

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Joined: Jul 20 2007
Fresh strawberries!!!!!!!!!!!!!!!!!!!!!!!

Yummy in my tummy, and in a frozen fruit slushie....
brain freeze anyone??

Hey CCJ them homemade raisinettes sound yummy too :)

c_c
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Joined: Jun 4 2007
missin' them Raisinets

I was missin' them raisinets I used to have at the movie shows all those years ago.

so, I am making homemade Rasinets. Raisons covered with chocolatte. I am using sugar free pudding and fat free milk, putting raisins in it, then freezing the choco-raisin clumps for later. couldn't really take the time to try to sepaerate the raisnis and make them individual, but figure the clumps will be just fine, too.

we'll probably have them as we contine our way through the complete Seinfeld DVD collection, up to season 8 now.

( -;

peace.

marye's picture
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Joined: May 26 2007
sounds great!

thanks for the explanation on hard flour. Here they just call it bread flour, pretty much, from what I've seen.

skenisahen's picture
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Joined: Jun 4 2007
Cod!

If you're gonna eat Cod, do it like this. My 5 year old inhales it!

Take your cod filet and make sure all the bones are gone. Sprinkle with salt, pepper, a little paprika and cover with lemon slices for about 20 minutes.

Set your oven to the highest broil setting and let it get hot for at least 5 minutes (thus warming the entire oven). Put the cod filet into a buttered broiling pan. Remove lemons. Cut up a few chunks of butter and place them next to the cod in the broiling pan. Add some water to the pan. Not much, just enough to coat the bottom of the pan (broth is good to use, too). Add a little salt and pepper to the water as well. Broil for about 12 minutes. Serve. Eat. Incredible!

| I'm just a, well...porpoise. |

iknowurider's picture
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Joined: Oct 23 2007
Just bought my first Crock Pot

Set It & forget It, no doubt!
I cheated & got a frozen Crock Pot Creation. Chicken & Dumplings. Not bad at all. Next
week I may try something with fresh ingredients. Wish me luck.

PEACE

Sunshine-daydream1951's picture
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Joined: Jun 5 2007
Hard flour

is bread making flour, it has a higher Gluten content so it stretches more and holds the dough together. Which is why bread dough springs back when you knead it.

- - - - - - - - - - - - - -

Spanish Jam

c_c
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Joined: Jun 4 2007
ummm

ummm... "hard" flour

What is as opposed to "soft" flour?

(I'll take wise ass answers for 400, Alex)

seriously. ( -;

(I am not making this up)

looks the same same as "soft" flour.

hard flour has more gluten, which is better (for some reason) for baking breads. my old lady is the scientist gluton expert in our house, the recipe is actually hers.

actually please look here:

http://en.wikipedia.org/wiki/Flour

in the types of flour section, they list "hard" flour that they also call "bread" flour.

I'll quote from that page:

"Types of flour

Much more wheat flour is produced than any other flour. Wheat varieties are called "clean," "white," or "brown" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low.

Hard flour, or bread flour, is high in gluten, with a certain toughness that holds its shape well once baked.

Soft flour is comparatively low in gluten and so results in a finer texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour."

******

most people use "all purpose flour" which is less glutanous, and not just exactly perfect for baking bread in our house in the opinion of the bread scientist formerly known as my old lady.

I reckon it depends on where you buy your flour how they call it, or what is available.

even for non-bakers, the naan recipe and cooking is pretty easy to do in the frying pan.

non-bakers who do not have an automatic bread kneeder, should mix and mash it up for about 15 minutes, let it rise in a warm place for 30--40 minutes before frying/cooking it. I forgot to say in the recipe, use warm water, but not too hot or you will kill your yeast.

I'm frigging Chef Boyardee over here.

( -:

peace.

marye's picture
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Joined: May 26 2007
joe...

what is hard flour? I've never encountered the term before.

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