Quoting Carol Shenkenberger to Sean Dennis <=-

Meantime, bread rose and in the oven baking. Farly standard recipe
for me

I've posted quite a few bread recipes with different blends of
flours and additional flavourings here in the past few weeks.

1.5c milk

Except for the occasional brioche, sweet raisin bread or batch of
cinnamon rolls I almost always use water, not milk.

Lately I've been making a lot of white flour fry bread as it's a
favourite of our great niece who is staying with us for a bit. We
shallow fry pan cake sized blobs of dough in a quart inch of lard
and turn them over once. Some of them end up as Navajo tacos, others
sprinkled with sugar and cinnamon ("Eskimo" donuts) but most of them
just get eaten up plain while still warm.










Cheers

Jim


... That's a dangerous thought. Stay right where you are - The Illuminati

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

On 10-04-22 21:51, Jim Weller <=-
spoke to Carol Shenkenberger about bread <=-

Lately I've been making a lot of white flour fry bread as it's a
favourite of our great niece who is staying with us for a bit. We
shallow fry pan cake sized blobs of dough in a quart inch of lard
and turn them over once. Some of them end up as Navajo tacos, others sprinkled with sugar and cinnamon ("Eskimo" donuts) but most of them
just get eaten up plain while still warm.

And all sound quite good!

The referenced cookbook was essentially one of two bread machine bible
for Gail back when she was doing a lot of bread machine bread. We still
have the machine, but hardly ever use it any more. In fact, we eat so
little bread in our apartment (as opposed to in the restaurants) that
she freezes the store bought bread in four slice portions.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Multigrain Buttermilk Bread -Machine
Categories: Machine, Hitachi, And others, D/g
Yield: 1 servings

MMMMM-------------------------1 1/2 LOAF------------------------------
1/3 c Cracked wheat
1 1/4 c Buttermilk OR 5 Tb of dry
Buttermilk powder and 1 1/4
C water
1 1/2 c Bread flour(Plus 2 tb flour)
1 1/2 c Whole wheat flour
3 tb Gluten
2 tb Wheat germ
1/4 c Cornmeal
1 1/2 ts Salt
1 1/2 tb Butter or margarine
2 tb Honey
1/4 ts Baking soda
3 ts Red Star active dry yeast *

MMMMM------------------------1 POUND LOAF-----------------------------
1/4 c Cracked wheat
7/8 c Buttermilk OR 3 tablespoons
Dried buttermilk powder and
7/8 cup water
1 c Bread flour(plus 1 tb flour)
1 c Whole wheat flour
2 ts Gluten
1 1/2 tb Wheat germ
3 tb Cornmeal
1 ts Salt
1 tb Butter or margarine
1 1/2 tb Honey
1/4 ts Baking soda
2 ts Red star brand dry yeast
(FOR ALL MACHINES)

* NOTE: for larger loaf -
3 teaspoons of dry yeast for all machines except 1 1/2 pound
Panasonic/ National machines (use 4 1/2 teaspoons yeast)

Have all ingredients at room temperature, or warm liquid in microwave
for 40 - 60 seconds on high.

Place all ingredients in bread pan, select Light Crust setting, and
press Start.

After baking cycle ends, remove bread from pan, place on cake rack and
allow to cool 1 hour before slicing.

From: Bread Machine Magic, Linda Rehberg & Lois Conway.
Entered by Dale & Gail Shipp, Columbia Md.

MMMMM



... Shipwrecked in Silver Spring, Maryland. 00:21:55, 06 Oct 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Jim Weller <=-

Lately I've been making a lot of white flour fry bread as it's a
favourite of our great niece who is staying with us for a bit. We
shallow fry pan cake sized blobs of dough in a quart inch of lard
and turn them over once. Some of them end up as Navajo tacos, others sprinkled with sugar and cinnamon ("Eskimo" donuts) but most of them
just get eaten up plain while still warm.

And all sound quite good!

The referenced cookbook was essentially one of two bread machine bible
for Gail back when she was doing a lot of bread machine bread. We
still have the machine, but hardly ever use it any more. In fact, we
eat so little bread in our apartment (as opposed to in the restaurants) that she freezes the store bought bread in four slice portions.

That sounds like me. Except for freezing the bread. My room-mate eats
a lot of bread .... I suppose to make up for what I don't eat. When I
was living alone I often bunged the loaf into the freezer. But, that
sorting it into portions sounds like a most excellent idea.

Right after I moved into this house one of my places had a kille sale
on a 2 lb bread machine. And, since I had left my other one to the mold
at my former tin-can I bought it. Have yet to unpack it. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Prophet Isaiah's Honey Challah
Categories: Breads, Nuts, Herbs
Yield: 15 Slices

1 tb Coriander seeds
1 tb Fennel seeds
6 c Unbleached A-P flour;
- divided, more as needed
1 c Whole wheat flour
1/4 oz Pkg rapid-rise dry yeast
5 lg Eggs; divided
2 1/2 ts Salt
1/2 c + 1 tb honey; divided
1/2 c Oil
2 c + 1 ts warm water; divided
1/3 c Sliced blanched almonds

In a small skillet, toast the coriander and fennel seeds
over medium heat just until aromatic, 1 to 2 minutes. Be
careful, as the seeds can over-toast and burn quickly;
shake the pan or stir frequently to keep the seeds from
burning. Remove from heat and set aside to cool.

In a large bowl, whisk together 4 cups of the
all-purpose flour, the wheat flour, the yeast and
toasted seeds.

In a medium bowl, or in the bowl of a stand mixer, beat
together 4 eggs, the salt, one-half cup honey, the oil
and 2 cups warm water. If mixing by hand, make a well in
the center of the large bowl of dry ingredients and pour
in the liquid mixture. Mix with a wooden spoon, slowly
incorporating the dry into the wet ingredients until
thoroughly incorporated. If using a stand mixer, with
the mixer running, slowly rain the dry ingredients into
the wet until thoroughly incorporated.

Slowly stir or beat in the remaining 2 cups all-purpose
flour until thoroughly combined to form a sticky, wet
dough. Transfer the dough to a well-floured work surface
and continue to knead, adding extra flour as needed (up
to 2 cups), until the dough is smooth and soft and only
slightly sticky. Place the dough in an oiled bowl (turn
the dough over so it is completely coated in oil), cover
and set aside in a warm place until puffed and risen,
about 1 hour.

While the dough is rising, set the oven @ 350ºF/175ºC.
In a medium bowl, whisk together the remaining egg, 1
tablespoon honey and 1 teaspoon water to form an egg
wash.

Assemble the challah: When the dough is risen, punch it
down and set aside for 5 minutes, then divide the dough
into 3 equal pieces. Carefully roll each piece into a
long snake, oiling the pieces as needed to keep them
from sticking. If you have trouble rolling one piece out
(it may feel "tense" and bounce back when released),
move on to the next piece, to give the first piece time
to relax. Roll each piece to a length of about 2 feet.
Braid the 3 pieces together, pressing together the ends
of the braid so they do not unravel. Gently twist the
challah into the shape of a circle, folding one end of
the braid under the other to "tie," and pinching the
ends so the circle does not come apart. Place the
challah on a large, oiled baking sheet.

Brush the challah with the egg wash. Grease the outside
of a small, oven-proof bowl (about 3 inches wide and 2
inches deep), and press the bowl down into the center of
the circle. Brush the challah again with the egg wash,
then sprinkle over the almonds.

Bake the challah until puffed and a rich golden-brown,
about 45 minutes. Check the challah frequently as it
bakes, brushing the seams in the braid periodically as
they rise so they color with the rest of the challah,
and rotating the challah once or twice to ensure even
coloring. Shortly before it is done, check the challah
once more and brush any light spots with the wash to add
a little more color.

When the challah is done, remove it and cool the challah
on a rack. Fill the bowl half-full with honey before
serving.

Makes 1 large challah (at least 15 servings)

RECIPE FROM: https://www.latimes.com

Uncle Dirty Dave's Archives

MMMMM

... Wisconsin: Come smell our dairy air.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Dale Shipp <=-

was living alone I often bunged the loaf into the freezer. But, that sorting it into portions sounds like a most excellent idea.

I've been doing that "In the woods" for a while now. As I only eat
one peice of toast for breakfast with eggs and bacon or jam etc.

I do it with English muffins at home as well since they are toasted
anyway it works out perfectly. :)

Right after I moved into this house one of my places had a kille sale
on a 2 lb bread machine. And, since I had left my other one to the mold
at my former tin-can I bought it. Have yet to unpack it. Bv)=

Mine is on the shelf beside me, I use it more in the winter. Daughter just bought one a week or two back so she's making bread all the time as well as
she made a pretty good strawberry jam from frozen berries she had.

Shawn

... Seeing is deceiving. It's eating that's believing.

--- Talisman v0.43-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

was living alone I often bunged the loaf into the freezer. But, that sorting it into portions sounds like a most excellent idea.

I've been doing that "In the woods" for a while now. As I only eat
one peice of toast for breakfast with eggs and bacon or jam etc.

I do two pieces of toast. Drain the egg yolks onve the potatoes then use
the "set" part of the yolk and a bit of the white and some of the bacon
or sausage to make a pair of breakfast sandwiches.

I do it with English muffins at home as well since they are toasted
anyway it works out perfectly. :)

I may adopt Dale's portioning trick. I'll look around for some containers
I can use with my sucky-bag machine to avoid freezer-burn (actually excess sogginess in the frozen bread when it's thawed.

Right after I moved into this house one of my places had a kille sale
on a 2 lb bread machine. And, since I had left my other one to the mold
at my former tin-can I bought it. Have yet to unpack it. Bv)=

Mine is on the shelf beside me, I use it more in the winter. Daughter just bought one a week or two back so she's making bread all the time
as well as she made a pretty good strawberry jam from frozen berries
she had.

New toy and all that. I did the same when I got my first one.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raspberry Cream Loaf (Breadmachine)
Categories: Breads, Fruits
Yield: 1 Loaf

3/4 c Sour cream or yogurt
2 tb Unsalted butter
1 1/2 ts Raspberry extract
1/3 c Canned raspberry filling
2 c Unbleached all purpose flour
1/2 c Wheat germ
1/4 ts Salt
1 1/2 ts Active dry yeast

If the instructions that came with your baking machine
call for the yeast to be placed in the baking pan first
thing, remember to add the other dry ingredients before
the liquids. Otherwise, scoop the sour cream or yogurt
into your pan and add the butter, raspberry extract,
raspberry filling, flour, wheat germ and salt. Scatter
the yeast over the top of the other ingredients or place
it in its own separate dispenser if your machine has
such a device.

Set the machine to its rapid-bake cycle for this loaf.
Once the loaf has cooled enough so that it can be sliced
without difficulty, remove the top and bottom crusts and
cut the remaining square or round into slices 1" to
1-1/2" thick.

Serve the slices warm with a scoop of raspberry sorbet,
a ladling of raspberry syrup or Raspberry Melba Sauce,
and a few fresh raspberries scattered on top of it all.

Formatted by Jenny Johanssen

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... It's amazing how pervasive food is.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

Dave Drum wrote to Shawn Highfield <=-

I do two pieces of toast. Drain the egg yolks onve the potatoes then
use the "set" part of the yolk and a bit of the white and some of the bacon or sausage to make a pair of breakfast sandwiches.

Sounds good.

I may adopt Dale's portioning trick. I'll look around for some
containers I can use with my sucky-bag machine to avoid freezer-burn (actually excess sogginess in the frozen bread when it's thawed.

I tend to toast bread most of the time so that dries out the sogginess. :)

New toy and all that. I did the same when I got my first one.

Oh yeah.

Shawn

... Dachshund: Half a dog high by a dog and a half long.

--- Talisman v0.43-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Quoting Dale Shipp to Jim Weller <=-

Title: Multigrain Buttermilk Bread -Machine
Categories: D/g

I take it you've made this one yourself. Did you get a good rise?

1 1/4 c Buttermilk
1/4 ts Baking soda
3 ts Red Star active dry yeast

I've always been advised that baking soda inhibits yeast growth, so
even though the acid in the buttermilk reacts with the alkaline
soda I always skip the soda when I make similar breads. I do know
that yeast thrives in acidic environments so I often add a
tablespoon of the whey that rises to the top of sour cream or yogurt
containers to my water based doughs.

1/4 c Cracked wheat
1 c Bread flour(plus 1 tb flour)
1 c Whole wheat flour
2 ts Gluten
1 1/2 tb Wheat germ
3 tb Cornmeal

If I raised the amount of bread flour and decreased the amount of
whole wheat flour by half a cup I wouldn't need to add any gluten.

Having said that Canadian wheat has a higher gluten content
naturally than American grain, about 2% on average. My all purpose
flour runs 10% gluten protein and is good for breadmaking, while
yours is 8% and better suited for biscuits, quickbreads, and pancakes.
Extra soft 6% cake and pastry flour is ideal for pie pastry,
delicate cookies and cakes

There are six classes of wheat based on the growing season (winter
or spring), hardness i.e. gluten content (hard or soft) and colour
(red or white). Softer wheats have lower protein and less gluten
strength.

Red wheat has a slightly higher amount of protein which makes it
better for more rustic, artisan, and generally harder bread loaves.
In contrast, hard white wheat's more moderate level of protein makes
for softer loaves such as your typical pan loaves and dinner rolls.

Hard Red Spring wheat is the preferred crop for northern plains
farmers as it matures quicker than soft white strains. Selective
breeding programs at Guelph University and the University of
Saskatchewan in Saskatoon over the decades has resulted in very fast
ripening varieties that have allowed farmers to grow wheat hundreds
of miles farther north than they used to. The Peace River Red
variety in particular made the northern part of Alberta and
Saskatchewan what it is today.

Hard Red Spring Wheat is not grown in the US.

Durum is the hardest of all wheats classes, amber in colour and has
very high gluten content. It is used primarily for pasta and
couscous.

Another apple thing:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Mint Couscous
Categories: Chicken, Moroccan, Fruit, Pasta
Yield: 2 servings

1 tb Butter; plus 1 teaspoon
1 c Peeled and finely chopped
Sweet apples
1 tb Minced shallots
1 ts Minced garlic
3 tb Chopped fresh mint; plus
Extra for garnish
Garnish
Salt and pepper
1 c Couscous
1 tb Olive oil
1 c Chicken stock
2 oz Crumbled feta cheese
Fresh rosemary

In a saute pan, heat 1 tablespoon of butter. When the butter is
melted, add the apples, shallots,garlic and mint. Saute for 2
minutes. Add the couscous and olive oil and saute for 1 minute.
Stir in t he stock and bring to a boil, stirring for 2 minutes.
Reduce the heat and cook for 1 minute. Stir in the remaining
butter and remove from the heat. Cover and allow to sit for 2
minutes. Uncover and f luff with a fork. Fold in the feta cheese.
Season with salt and pepper. Mound the couscous in the center of
the platter. Lay the carved lamb over the couscous. Garnish with
fresh rosemary and mint.

Recipe by: Emeril Lagasse

MMMMM



Cheers

Jim

... The geometry is too complicated to explain to lay people
... but cutting a sandwich diagonally gives you more sandwich

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Shawn Highfield wrote to Dave Drum <=-

I do two pieces of toast. Drain the egg yolks onve the potatoes then
use the "set" part of the yolk and a bit of the white and some of the bacon or sausage to make a pair of breakfast sandwiches.

Sounds good.

I may adopt Dale's portioning trick. I'll look around for some
containers I can use with my sucky-bag machine to avoid freezer-burn (actually excess sogginess in the frozen bread when it's thawed.

I tend to toast bread most of the time so that dries out the sogginess.
:)

For me, toast is mostly with breakfast ..... even if I am having bacon
and eggs for supper. But for accompanying lunch dinner plates I prefer
buttered bread to help chase down and corral errant veg, or to sop up
excess (is there such a thing?) gravy from the mash.

If I'm doing grilled cheese or a panini - that's different. Bv)=

New toy and all that. I did the same when I got my first one.

Oh yeah.

I was inventorying my counter-top appliances a couple days ago to see
where I could free up some of my limited counter space. I was thinking
I could give away my Cuisinart stand mixer as I've not used it in the
past five years. But then this little voice in the back of my head said
"The day after you give it away you'll discover a 'gotta try' recipe that
needs it."

I did give away the faddish air-fryer which I used quite a bit when it
was newly acquired but have had to dust since then. I'm keeping the old
school deep fryer and the convection toaster oven which will double as
an air fryer if I just gotta air-fry something. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Big Kahuna's Grilled Cheese
Categories: Breads, Cheese, Vegetables, Chilies
Yield: 4 servings

4 Poblano or Anaheim chilies
- (or canned whole green
- chilies)
1/4 c White vinegar
1/2 Onion; thin sliced
1/4 c Mayonnaise NOT Miracle Wimp
1/4 c Dijon mustard or Mr Mustard
8 sl Swirl rye bread
12 sl Provolone or Harvati cheese
2 Ripe tomatoes; sliced
8 sl Cheddar
1/2 c Butter; softened

Begin by roasting the chilies over the flame on your
stovetop (or under the broiler) until the skin is
totally blackened (if using fresh). When the chilies are
totally charred, throw them into a plastic bag. Seal and
allow them to steam and cool.

Next, pour the white vinegar over the sliced onion and
let it sit awhile. This woll the "sharpness" of the
onion and leave a nice sweetness.

FINALLY, MAKE THE SAUCE: equal amounts of mayonnaise and
Dijon. In this case simple mis better.

To make the sandwiches, scrape the blackened skin off
the chilies. Scrape out the seeds, too, so you'll wind
up with big pieces of roasted green chiles.

For each sandwich, generously spread 2 pieces of bread
with the sauce. Lay on 2 slices of provolone, 2 slices
of tomato, 2 slices of Cheddar... a nice layer of
roasted green chilies... a few red onion slices... and
one more slice of provolone just to hold it all
together.

Top with the other slice of bread and spread outside
with a good amount of butter.

Toast the sandwich in a skillet over medium-low heat
until the cheese is thoroughly melted inside.

Be careful not to burn the bread!

Uncle Dirty Dave's Kitchen

MMMMM

... What do you get if you play New Age music backwards? New Age music
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Dave Drum wrote to Shawn Highfield <=-

I could give away my Cuisinart stand mixer as I've not used it in the
past five years. But then this little voice in the back of my head said "The day after you give it away you'll discover a 'gotta try' recipe
that needs it."

That's exactly what will happen. I got my mothers old sunbeam standmixer
when she stopped baking, but the understanding is if she needs it I drive
it 1.5 hours to her house. ;)

I did give away the faddish air-fryer which I used quite a bit when it
was newly acquired but have had to dust since then. I'm keeping the old

I have the instant pot duo-crisp so it has an air fryer lid, as well as a convection oven that we use in the woods. I bring it home for the winter for the big meals that need a second oven. :)

Shawn

... One was more wise than the other.

--- Talisman v0.43-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

On 10-08-22 22:22, Jim Weller <=-
spoke to Dale Shipp about bread <=-

Title: Multigrain Buttermilk Bread -Machine
Categories: D/g

I take it you've made this one yourself. Did you get a good rise?

I didn't make it, but if Gail made it I certainly ate it:-}}

I don't recall if she ever said whether or not this recipe gave a good
rise or not. Also, bear in mind that it has been at least 20 years
since we used our bread machine on a regular basis. As such, our memory
has faded a bit.

1 1/4 c Buttermilk
1/4 ts Baking soda
3 ts Red Star active dry yeast

I've always been advised that baking soda inhibits yeast growth, so

I've also heard that salt inhibits the yeast growth -- but do not know
if that is accurate.

even though the acid in the buttermilk reacts with the alkaline
soda I always skip the soda when I make similar breads. I do know
that yeast thrives in acidic environments so I often add a
tablespoon of the whey that rises to the top of sour cream or yogurt containers to my water based doughs.

Having said that Canadian wheat has a higher gluten content
naturally than American grain, about 2% on average. My all purpose
flour runs 10% gluten protein and is good for breadmaking, while
yours is 8% and better suited for biscuits, quickbreads, and pancakes. Extra soft 6% cake and pastry flour is ideal for pie pastry,
delicate cookies and cakes

Good to know.

There are six classes of wheat based on the growing season (winter
or spring), hardness i.e. gluten content (hard or soft) and colour
(red or white). Softer wheats have lower protein and less gluten
strength.

Interesting -- I did not know all of that.

<<much snipping below>>

Red wheat has a slightly higher amount of protein which makes it
Hard Red Spring wheat is the preferred crop for northern plains
farmers as it matures quicker than soft white strains. Selective
Hard Red Spring Wheat is not grown in the US.
Durum is the hardest of all wheats classes, amber in colour and has
very high gluten content. It is used primarily for pasta and
couscous.

You give an excellent synopsis.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Dim Sum (Steamed Chinese Appetizers).
Categories: Chinese, Appetizer, D/g
Yield: 1 servings

1 3/4 lb Ground meat (beef , pork or
-mix of two)

MMMMM-------------------------BASIC MIX------------------------------
2 Eggs
3 tb Soy sauce (light
-preferred)
3 tb Sherry
1 ts Grated fresh ginger
1/2 ts White pepper
2 tb Sesame oil
3 Chopped little green
-onions
2 tb Corn starch
4 tb Chopped water chestnut
3 Clove garlic, minced

MMMMM----------------------EXTRA CONDIMENTS---------------------------
1 1/2 ts Red chili sauce with
-garlic
2 ts Spicy brown bean sauce
3 ts Hosin sauce
1 ts Grated orange peel

MMMMM--------------------------WRAPPER-------------------------------
1 pk Wonton skins

In a large bowl, mix meat well with remaining BASIC ingredients. mix
until smooth.

Separate mix into four equal parts. For each part, add one of the
EXTRA condiments -- mix well.

To stuff the dumplings, put about one overflowing teaspoon or pecan
sized ball into a wonton skin. Fold into shape. Possible shapes are
purse , fish , chocolate kiss, nurses cap, or whatever. Parts of the
wonton skin that are sticking out may get tough, so keep this to a
minimum. Use a different shape for each condiment so that you will
know what is what.

To cook, place on top of lettuce leaf on steam rack ( the leaf helps
prevent sticking). Be very careful not to let them touch each other
or else they will stick. Steam for 20 minutes. Eat while still hot.

Can be frozen and reheated in microwave.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

MMMMM



... Shipwrecked in Silver Spring, Maryland. 01:21:48, 10 Oct 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Shawn Highfield wrote to Dave Drum <=-

I could give away my Cuisinart stand mixer as I've not used it in the
past five years. But then this little voice in the back of my head said "The day after you give it away you'll discover a 'gotta try' recipe
that needs it."

That's exactly what will happen. I got my mothers old sunbeam
standmixer when she stopped baking, but the understanding is if she
needs it I drive it 1.5 hours to her house. ;)

I did give away the faddish air-fryer which I used quite a bit when it
was newly acquired but have had to dust since then. I'm keeping the old

I have the instant pot duo-crisp so it has an air fryer lid, as well as
a convection oven that we use in the woods. I bring it home for the winter for the big meals that need a second oven. :)

I gave my instant pot away since its main function at my house would
have been as a slow-cooker. My sister-in-law was happy to have it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Instant Pot Mexican Pulled Pork (Carnitas)
Categories: Pork, Herbs, Chilies, Fruits
Yield: 9 servings

MMMMM-------------------------SPICE RUB------------------------------
4 tb Chilli spice mix
2 ts Salt
1 tb Brown sugar
2 ts Ground cumin
1 ts Cayenne
1 ts Dried oregano
1 ts Onion powder
1 ts Garlic powder
1/4 ts Cinnamon
pn (scant) ground cloves

MMMMM------------------------PULLED PORK-----------------------------
3 1/2 lb Boneless pork shoulder
- roast; in two pieces
2 tb Oil
3/4 c Pineapple juice, orange
Juice, or water

Special equipment: 6 qt. electric or stovetop pressure cooker, Fat
separator

SEASON THE PORK: In a small bowl, combine the spice rub ingredients.
Pat the pork dry with paper towels, then sprinkle with half of the
spice rub. Turn and rub the spice into the pork until the pieces are
evenly coated.

LET THE PORK SIT 15 TO 60 MIN: Leave the pork to absorb the rub and to
take the chill off the meat, at least 15 minutes or up to an hour.
(Room temperature pork will sear better!)

SEAR THE PORK: Select the *Saute* program on your pressure cooker and
add the oil to the pot. (If you are using a stovetop pressure cooker,
heat the oil over medium heat.)

Use a pair of tongs to lower the pork into the pot so the side with
the most fat is facing down. Sear for 5 minutes. Flip it over and
sear it for 5 more minutes. Both sides should be browned.

Sprinkle the remaining spice rub over the pork, then pour the
pineapple juice over the top.

PRESSURE COOK THE PORK: Place the lid on your pressure cooker. Make
sure that the pressure regulator is set to the "Sealing" position.
Select the *Manual* program on the pressure cooker and set the time
to 1 hour and 15 minutes at high pressure. (For stovetop pressure
cookers, cook for 60 minutes at high pressure.)

It will take about 10 minutes for your pressure cooker to come up to
pressure, and then the cooking time will begin.

RELEASE THE PRESSURE: After the cooking time ends, let the pot sit and
naturally release pressure for about 20 minutes, then vent the
remaining steam. (For stovetop pressure cookers, do a quick pressure
release.)

SEPARATE THE PORK AND COOKING LIQUID: Use tongs to transfer the pork
to a large baking dish or sheet pan, but be very gentle -- the pork
will be VERY tender and will fall apart easily!

Then, use heat-proof mitts to lift the inner pot out of the pressure
cooker, pour the cooking liquid into a fat separator, then pour the
liquid back into the pot. Reserve the fat. (Alternatively, let the
cooking liquid stand for about 10 minutes until the fat floats to the
top, then use a shallow spoon to skim as much fat as possible from
the surface.)

REDUCE THE COOKING LIQUID: Return the pot to the pressure cooker,
select the *Sauté* program, and let the cooking liquid reduce for 10
minutes. (If you are using a stovetop pressure cooker, do the same
thing over medium heat.) While the liquid is reducing, use a pair of
forks to shred the pork.

Broil the pulled pork until crispy (optional for carnitas): To make
crispy carnitas, place the pan of shredded pork 6" to 8" below the
broiler and broil for 5 to 10 minutes until the tips and edges of the
pork are browned and crispy.

It's fine to skip this step if you're making a recipe where you don't
need the pork to be crispy.

TOSS THE SHREDDED PORK WITH THE REDUCED LIQUID AND SERVE: Return the
pork to the pot with the reduced cooking liquid and toss to coat the
pork evenly. If the pork seems a little dry, add a tablespoon or two
of the reserved fat.

Serve it in tacos with the fixings listed above, or in burritos or
rice bowls, or on a tostada salad.

Yield: Makes 8 to 10 servings

by Coco Morante

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Seeing is deceiving. It's eating that's believing.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Dale Shipp to Jim Weller <=-

1/4 ts Baking soda

Did you get a good rise?

I don't recall

In that case I think I'll continue my practise of never adding soda
to yeasted bread dough.

I've also heard that salt inhibits the yeast growth -- but do not know
if that is accurate.

Salt does slow down the rate of yeast growth. As does cool
temperatures. Sugar, warmth and acidity all increase it. And slow
rises yield superior bread. I adapt my recipes by decreasing sugar
when I decrease the salt and only add acidity like sour cream and
yogurt whey when the kitchen is cool (below 72 F). If I'm pushed for
time I'll proof bread in the oven with the light on (so 85-90 F
range) but the results, although still good, are not quite as nice.

You give an excellent synopsis.

I grew up around and worked on farms and three of Roslind's siblings
are ranchers (2 retired and 1 who won't quit). And my sister is a
plant geneticist at the U.of S. and although she specialises in pulse and
not grains she is quite knowledgeable on the subject.

Having said that Canadian wheat has a higher gluten content
naturally than American grain, about 2% on average. My all purpose
flour runs 10% gluten protein and is good for breadmaking, while
yours is 8% and better suited for biscuits, quickbreads, and pancakes. Extra soft 6% cake and pastry flour is ideal for pie pastry,
delicate cookies and cakes

Good to know.

There are six classes of wheat based on the growing season (winter
or spring), hardness i.e. gluten content (hard or soft) and colour
(red or white). Softer wheats have lower protein and less gluten
strength.

Interesting -- I did not know all of that.

<<much snipping below>>

Red wheat has a slightly higher amount of protein which makes it
Hard Red Spring wheat is the preferred crop for northern plains
farmers as it matures quicker than soft white strains. Selective
Hard Red Spring Wheat is not grown in the US.
Durum is the hardest of all wheats classes, amber in colour and has
very high gluten content. It is used primarily for pasta and
couscous.

Title: Dim Sum (Steamed Chinese Appetizers).

I love dim sum, especially the dumplings dishes and there are so
many wonderful kinds.

A very simple beet dish:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Borani Chogondar (Beet Hors D'oeuvre)
Categories: Appetizers, Persian, Vegetables, Dairy, Herb
Yield: 3 servings

1 cn Sliced beets
4 tb Yogurt
1 tb Dried mint

Drain water from the beets. Put two tablespoons of yogurt in a dish.
Arrange beets in the dish and top it with yogurt. Let it remain in
the refrigerator until time to serve. When ready to serve, take the
mint and rub it in the palm of your hands and sprinkle it over the
beets.

Source: In a Persian Kitchen typed by Leonard Smith

From: Lionheart

MMMMM



Cheers

Jim


... How to avoid shark attacks: 1. stay out of the water 2. That's it

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Quoting Carol Shenkenberger to Jim Weller <=-

I use buttermilk a lot.

That will give it the acidic kick that yeast love.

Helps the bread not mold.

It gets eaten so fast that that's not a problem here.

milk products do is make the bread not dry out as fast.

Or that either.

Milk does make for a softer crumb which in a white sandwich loaf.

But sometimes I want a crusty French bread. So simple: just flour,
yeast, salt and water. No fats, no sugars, no dairy.

---------- Recipe via Meal-Master (tm) v8.06

Title: Bruschetta by Gary Rolle
Categories: Italian, Appetizers, Bread
Yield: 4 Servings

2 lg Tomato
1/4 ts Salt
2 lg Basil leaves; fresh
1 French bread baguette
1 Clove garlic
1 Jalapeno pepper
1 tb Olive oil
2 tb Parmesan cheese; grated

Cut tomato in small chunks, being careful not to loose juice. Mince
garlic, basil and jalapeno fairly fine. Do not discard jalapeno
lining or seeds. Mix in bowl with other ingredients except bread
and cheese. Refrigerate 1 or 2 hours until time to serve. Spoon
onto French bread slices and top with grated Parmesan cheese.

From Gary Rolle, Calgary
Posted by Jack Busst, Calgary
FIDO Gourmet echo 94/10/17

-----



Cheers

Jim


... Only WASPs eat sandwiches with mayo and white bread.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hello Carol,

[..]

I use buttermilk a lot.

I doubt you know what buttermilk is, or how to make it.

Helps the bread not mold.

I doubt you know much about bread, or mold.

The main thing milk products do is make the bread not dry out as fast.

What kind of bread? What kind of milk? Do you even have a clue?

Anyways, baking again tomorrow so Don has bread while I'm gone on a work trip next week.

To knead, or not to knead? That may be the question. But the answer
is always to have fun. So have plenty of that. Regardless of result.

For Life,
Lee

--
Nothing sucks like an Electrolux

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)