Text 18457, 108 rader
Skriven 2007-08-02 18:06:08 av Barbara McNay (1:382/48)
  Kommentar till text 18434 av Carol Shenkenberger (3:800/201)
Ärende: EZ BAKE  70527
======================
 > *** Quoting Barbara McNay from a message to Carol
 > Shenkenberger ***


 > BM> I don't know whether any of the machine's recipes called for oil, eith
 > BM> just subbed it for the solid fat, anyway, and used whole-grain flour w
 > BM> the recipes don't call for, either.

 > Ok, add a little gluten then and it wil work.  We are
 > more the rye or white or white with a little wheat
 > added (lite wheat I guess).  I would like to
 > experiment with other flours but as I've mentioned,
 > stock is had to get here in other than white or wheat
 > (or rice and I'm not that fond of rice breads).

I've never been fond of rye bread, nor whole wheat bread either, for that
matter, but I find them much more acceptable, now.  I'm thinking that's because
of fresher ingredients at least as much as matured taste.  I've never had or
even heard of rice bread.

 >> I am curious about one recipe I saw posted once that
 >> used vegemite.  I have tons of that here and cant ship
 >> it.  It will find a home with a neighbr when we leave
 >> which is how we got it anyways.

 > BM> I have never seen Vegemite, but I used to use a lot of brewer's yeast,
 > BM> which I believe comes from the same source.  It's a vitamin B-rich pow
 > BM> for mixing with foods.  The health food store where I bought it had tw

 > Yes, same source I think but Vegemite is a very salty
 > thick gel, sorta like peanut butter except you spread
 > it really thin on things (too much is ukky, a thin
 > scraping is lovely on toast).

 > I should ask Glenn if he has any recipes to hep use
 > some of it up before I gift it away to the next
 > holder.  It lasts forever as far as I can tell.

 > At a rough guess, I am going to try replacing the salt
 > with the same volume of vegemite in a bread-batch and
 > just see what happens.

I wonder whether you would notice the difference, unless it's quite
strong-flavored, and/or you use white flour?

 > BM> different kinds, one a yellow powder, and one brown ... and they did n
 > BM> usually have both kinds at the same time.  They tasted quite different
 > BM> from each other, and usually when I bought a new bag, it was the alter
 > BM> kind, so each time I bought a new bag, I'd have to get used to the tas
 > BM> all over again.

 > Humm.  I might want to try it out too.

It is not salty, but you might find it to be an acquired taste.


 > the Japanese workers eat lunch out on the pier from
 > their various bento boxes, kept in the shade until
 > lunch time.

 > I saw 3 of them together just a few days ago, all
 > trading bits off.  They looked related, possibly 2
 > brothers and an uncle?  You could just see them open
 > their boxes and go 'dang, she packed me that again'
 > and then they'd trade off.  Some things require no
 > common language to explain with a look of the face
 > <g>.

Picky, picky [g].  But it makes lunch an interesting adventure.

 > I forget if it was you or Joan who asked what Japanese
 > pack to avoid food spoilage in our hot climate.  Fried

That was I.

 > seasoned Tofu is a very popular one, fried in oils
 > that can take heat (unlike butter). Steamed and raw
 > vegetables, and lately the semi-dried makeral is
 > starting to show again.  If they have time, they tend
 > to take the rice keeper part out and put it in the sun
 > for about an hour so so before eating (nice and hot).
 > Little fish shaped plastic keepers are filed with
 > various flavored oils or soy sauce and used as
 > condiments.  I've seen a fair number of western foods
 > tucked away in there too such as jarred beets (a few
 > slices) and olives or a handful of chips in a ziplock
 > baggie.  Grapes are popular just now and meekans are
 > showing up.

Ah, yes, grapes.  Reminds me of the time I took a bunch of grapes in my lunch
bag for a picnic when I was a kid--on a horseback ride.  By lunchtime, the
grapes were a messy mush [g]


 > BM> I'll have to do some more looking.  I did see today that they had bags
 > BM> of "dried five-spice powder," but I didn't get any.  The bags looked t
 > BM> hold at least a half pound of powder.

 > WOW!  It would take even me forever to use up that
 > much!  If the regular stuff at the normal store
 > (Mccormicks spices or whatever you have there) is
 > cheaper, I'd go with the smaller size.

As far as I know, that's the "regular stuff"--in the international section.  I
don't remember seeing it in small bottles in the domestic section.

---
 * Origin: T E X A S ! (1:382/48)