Text 17962, 126 rader
Skriven 2007-07-14 10:33:06 av Sean Dennis (1:18/200.0)
  Kommentar till text 17931 av DAVE SACERDOTE (1:123/140)
Ärende: A food road trip
========================
DAVE SACERDOTE wrote in a message to SEAN DENNIS:

 DS> That's one of the things I like about Trader Joe's, despite the
 DS> loss of their "funky/independent" attitude since they've been
 DS> bought out by Aldi's.

I didn't know they were bought out.  We like shopping at ALDI too, but again,
the closest one is in Atlanta, although since we go up into the
Marietta/Kennesaw area for family, we shop at the ALDI right across the highway
from my mother-in-law's place.

 DS> Good stuff, but be careful with natural licorice if you have
 DS> trouble with blood pressure. (By "be careful" I mean "don't
 DS> overindulge" - natural licorice has cardiac side effects if you eat
 DS> a lot of it.) 

Oh yeah, I know about that.  My doctor and dietician both told me that my love
for licorice has to be moderated, which it is.  I can't eat much licorice
before it makes me sick.  I eat a little bit of it.  Unfortunately, licorice
robs the body of potassium and I've already got enough problems (I've high
blood pressure). 

 DS> Does the milk that you normally buy have rBSH?  Up here, I can't
 DS> think of a single milk brand that tolerates the use of rBSH. (We
 DS> buy our milk directly from the dairy up the street and they are
 DS> 100% grass-fed organically-raised cows.)

I wouldn't know, to be honest, but I'd (safely) assume that anything you buy
from Wal-Mart, Kroger, Publix and the like would from mass production.  Also, I
saw yesterday while at Wal-Mart that the milk was a whopping $4.27 a gallon
(ow!) and yet at TJ's, it was only $1.99.  I wasn't sure why.

If I was financially able to, I'd shop at TJs and Harry's (Whole Foods)
exclusively for their good food.

 DS> That's a good idea, too.  We try to keep a cooler in the car when
 DS> we take any kind of road trip, because we can't resist stopping at
 DS> unfamiliar grocery stores no matter where we are. [g]

Yep!  That's our idea too.  Especially when we go into Atlanta.  You never know
when you'll run across a good ethnic food store or if our trip will take us
past a TJs or Harry's.  Ours is a small 16qt one so it'll fit into the trunk of
our tiny Civic.

(On a side note, our stockbroker told us to quit dumping money into our old
cars (mine especially).  So I think in a few months when we're settled into our
new place, I may go looking for a newer car.  I've my eyes on a Chevy Impala
since I want something with four doors and a bit more power to go traveling in.
 Then again, I've always wanted me a little pick-em-up truck, so the urge must
be carefully balanced! :)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ancient One Sourdough Starter
 Categories: Abm, Breads
      Yield: 1 Servings
 
MMMMM-----------------FORMATTED BY JOYCE BURTON----------------------
      1 pk Dry Ancient One Starter
    3/4 c  Flour
    3/4 c  Warm water; 90 degrees
 
  SOURDOUGH BAKING is not an INSTANT MIX.  However, the time and effort
  involved will produce a more satisfying product than almost any other
  type of cooking. Once activated, a Sourdough Starter is a living
  yeast that requires care and attention, so you must observe the
  following:
  
   1.  Mix contents of package with flour and water.
   2.  Place mixture in a covered jar or sourdough pot.
   3.  Leave in a warm spot in kitchen for 48 hours.
   4.  When fermentation has taken place the Sourdough Starter is ready
  to use or put in refrigerator until ready to use.
  
  TO USE: 5. Start the night before. To your entire Sourdough Starter
  add 2 cups warm water (to 90 degrees) per cup of Starter in a large
  stoneware, glass or stainless steel mixing bowl. Blend in 2 1/2 cups
  of flour. Mix thoroughly.  Don't worry if the mixture appears thick
  and lumpy; fermentation will smoth it out for you! Cover and leave in
  a warm spot in the kitchen overnight or at least twelve hours. DO NOT
  ADD ANY OTHER INGREDIENTS AT THIS TIME!  After fermentation is
  completed remove a cup full and return to refrigerator in a covered
  jar for use next time. With the batter remaining, you can now proceed
  to following your recipe.
  
  The idea of expanding your Starter to produce the quantity of batter
  required is basic to every recipe. The amount of batter to be produced
  depends solely on the amount of flour and water added (Step 5 will
  produce 5 1/2 cups and after removing 1 cup, you'll have 4 1/2 cups
  for your basic recipe).  If you need l cup of starter for your basic
  recipe, you would add 1/2 cup of warm water and 3/4 cup of flour to
  your starter.
  
  When activitating the starter or producing a batter, always allow
  sufficient time for fermentation; don't let it get cold and never try
  to rush the process.
  
  When fermentation is complete, always take out a cup before adding
  other ingredients.  If you are a sleepy rised, take out a cup when
  you mix the batter the night before.
  
  When storing your Starter in the refrigerator, use a non-metal covered
  container.  After a while, liquid may rise to the top. This will have
  a tangy, slightly sour smell; all you have to do is stir it right
  back into the Starter.  If you find the aroma of your Starter a mite
  too "sour" for your tase (remember that this smell and tangy taste
  are what give Sourdough its uniqueness), all you have to do is
  "freshen the Starter" by adding one cup of warm water and one cup of
  flour to your cup of Starter. Mix thoroughly and let stand covered in
  the kitchen for three or four hours. Then turn out the surplus and
  put your starter back in the refrigerator. If you find your batter is
  too "sour" for your taste, you can sweeten it with not more than one
  teaspoon of soda in 1/8 cup of water.
  
  Source of Instructions and starter:  Martin Ringhofer, 7012 24th N.W.,
  Seattle, WA  98117.
 
MMMMM
 
Later,
Sean

// sean@outpostbbs.net | ICQ: 19965647 | http://outpostbbs.net

--- timEd/2 1.10.y2k+
 * Origin: Outpost BBS - Douglasville, GA - 770-489-1561 (1:18/200)