Text 5407, 116 rader
Skriven 2006-09-12 01:12:36 av BURTON FORD (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Cell Phone
==================
Hi Dirt                  9/12/06 12:54 AM

dd-> I have upgraded my cell phone. So, I have this perfectly usable other 
dd-> instrument for which I have no use. 
----------- Warning! Editing being done here -------
dd-> Anyway - if one of you can use it (and the charger) it price is my 
dd-> favourite - FREE. I'll send it to you via US Snail with all the
numbers 
dd-> you need to get it activated in your name/area code.

That's a nice thought, Dave.   Thanks for the offer, but we, anyway, are
all set.  When we went to a cell phone I bit the bullet and got a phone for
each of us.  I wanted to be able to reach Shirley at anytime, and
vise-verse.  That was the big reason we got cell phones, not particularly
for road accidents, emergency and so forth.  Costs a bundle a month, but
worth it for peace of mind. 

Convenient too.  We always have a cell phone turned on when one or both of
us is out of home.   It's not an invasion of privacy wherever we are,
because hardly anyone has our numbers.  Just close friends and relatives.

Unlike certain friends, who shall be nameless, we have my phone on at
things like picnics, convoys, etc.  We find it especially useful then.  

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gluten Free Bread Hints - Bread Machine
 Categories: Abm, Info
      Yield: 1 Info sheet
 
 
  From - Bread Machine Baking for Better Health, Maureen Keane and
  Danirlla Chase. ~---- Personal Note: I have not tried any of these
  recipes, but for anyone that is on a restricted diet I would
  recommend that you take a look at this book. I found it at our local
  health food store. ~----
  
  Check your machine's instruction booklet to make sure your machine
  can bake whole grain breads.  Some machines on the market today are
  equipped to make only lighter, white breads.  If you bake whole grain
  breads in this type of machine you will eventually wear down the
  motor. Baking Gluten Free Bread in ABM
  
  Since only flours containing no lkiadin and prolamin can be used to
  make bread for people with celiac disease or dermatitis
  herpetiformis, a substitute for gluten must be used to make the dough
  rise. An excellent substitute for gluten is xanthan gum, a natural
  product made from Xanthomomas campestis.  This micro organism is
  grown in the lab for its cell coat, which is dried and ground to form
  xanthan gum. Xantham gum is added as a powder to the dry bread
  ingredients. One teaspoon is needed for every cup of gluten free
  flour. You can buy this product at your local health food store or
  order it from various mail order companies.
  
  Tips for Making Gluten Free Breads
  
  1.  Buy a machine that makes the 1 1/2 pound square type loaf.  This
  will enable you to make medium and small size loaves that are easy to
  slice for sandwiches and toast.
  
  2.  Gluten free doughs are sticky and difficult to mix.  Help your
  machine by checking on the dough often during the first 5 - 10
  minutes. Scrape down the sides of the pan with a soft rubber spatula.
  
  3.  Gluten free dough does not look like ordinary wheat dough. Gluten
  free doughs require more liquid and in some recipes resemble a batter
  more than a dough.  By observing the dough mixing during the first 5
  ~ 10 minutes you will get a feel for what the dough should look like
  and be able to adjust the liquid and dry ingredients accordingly.
  
  4.  The dough will mix more readily if you always add the liquid
  ingredients first.  Do this EVEN if your machine recommends that dry
  ingredients should go in first.
  
  5.  GF breads require extra yeast to rise.  Some recipes will double
  or triple the amount of yeast called for in a similar recipe made
  with wheat flour.
  
  6. If your machine has a yeast dispenser, do NOT use it.  The bread
  will rise higher if you sprinkle the yeast on top of the dry
  ingredients just before you start the machine.
  
  7.  A combination of three or four flours will taste better than a
  mixture of just one or two flours.  The bread will rise higher as
  well.
  
  8.  Never buy your flours from an open bin.  They may be contaminated
  with small amounts of gluten containing products.  Use only products
  that are sealed in a package.
  
  9.  Wheat free ingredients are not the same as gluten free products.
  
  10.  Potato starch flour is not the same as potato flour.  Potato
  flour is heavier and does not work well in gluten free breads.
  
  Lactose intolerance:
  
  Cereal free soymilk makes an excellent substitute for milk.  Fortified
  soymilk will also add significant amounts of protein, calcium,
  vitamin D and ribroflavin to your breads:
  
  == Courtesy of Dale & Gail Shipp, Columbia Md. ==
  
  U/l to NCE by Burt Ford 6/99 09/06.
 
MMMMM
 

Burt


---
'Til we read again. Burt               /~~.
  x=Newark, in New York State     ,~x~    |       
                                 `-------.;_
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)