Text 17310, 98 rader
Skriven 2008-12-04 15:19:12 av Carol Shenkenberger (23741.cooks)
  Kommentar till text 17196 av Ruth Haffly (1:396/45.28)
Ärende: pie time
================
    
 >  >  CS> she was just too young to really remember well now.
 > 
 >  > She was about the age Deborah was (6) when we went over to Germany.
 >  > But, Deborah had her sister to help re-enforce some of the memories. The
 >  > fact that she is now talking about the time there is good.  You remember
 > 
 >  CS> Given time, all will work out.  Some of what i recall is more adult
 >  CS> related and I suspect she never really knew it.  Like the breadmaker
 >  CS> lady stall? She'd not recall that.
 > 
 > Sounds like she's remembering the time you lived in military housing
 > more than the cho.  It's to be expected, given the age she moved into
 > each one.  Did you keep going to the breadmaker lady's stall much in the
 > last few years?  IIRC, you went more when you lived in the cho, less
 > after you moved on post.

Yes, she recalls the later years better.  As to the breadmaker lady, no
Charlotte doesnt recall her but she died in a drunk driving accident about
the time we moved to base housing.  (no USA people involved, totally locals).

 >  > Adaptation is part of the fun of cooking.  I do it with quite a lot of
 >  > recipes anyway. (G)
 > 
 >  CS> Who am I to complain in that?  ;-)
 > 
 > It's what makes cooking fun.  I used a bit less salt and finer sugar
 > (almost white sugar texture) in the loaf of bread that's in the machine
 > now--looks like it's the best one I've had in quite a while.

Humm!  I did one with a generic french recipe but used honey, a little karo,
and an egg.  Dang things tried to lift the lid off the machine!  (The recipe
calls for no sugar at all nor egg, but I like to play).

I may make a whole wheat one later with a little rye flour mixed in. (out of
white flour).  I have a recipe that is a bit like pumpernickle of a milder
sort for this in one of my many breadmaker books.  Not quite as dense or dark
as the store sort, but we like it and it slices well.

 >  >  CS> Yes.  I remember some long ago wonderful fennel and poppyseed cakes
 >  >  CS> she made, drizzled with a thin sweet icing.
 >  CS>  >
 >  > That sounds interesting; I don't recall having anything like that.
 > 
 >  CS> She used whole wheat, rye, and rice flour for a thin dense 'cake'.  I
 >  CS> do not know the exact proportions.

I think she was aiming for something a little like the mochi-cakes but not
quite as dense.  Like me, she adapts alot but in different directions. 
Sensible as her base of cooking is not the same.

A post school munchie is getting devoured.  I made a sesame tofu breaded cake
and fried it in a lite (10% sesame oil blend) oil.  No MM for this one, just
fast 'stuff'.  

Slice tofu cake (firm, pressed for a bit under a plate like I did at the
picnic) to about 1/2 inch thick strips.  Sprinkle with seasme seeds then make
a batter of egg and flour (I have a little white, not enough for a loaf but
enough for this sort of thing).  I mixed in some whole wheat flour to make it
stretch. (Idea for you, I think it can work with totally whole wheat).  I
spiced them with more sesame seeds and a small sprinkle of sweet paprika then
fried them up.  Nicely crunchy and they come out a bit like a fried cheese
stick.

 
 > Sounds good.  BTW, I just checked my Penn Dutch and German cook books.
 > The parsnip recipies I I found were for basically steaming it to be
 > served either as a mash (like potatoes) or like cooked, sliced carrots.
 > Seasonings varied but there were no cake like (patty) creations.  It
 > could have been a unique to the cook creation.  Sorry to be so long in
 > getting back on this.

Not to worry! As she's back in contact, I asked her.  Yes, it's something odd
her grandmother made and yes, parsnips (big old late season ones) were used.

She got the idea from seeing me make some fried lotus root once though I do
not recall making that with a sweet base.  Probably did though.  Oh,
shopping today got a nice lotus root again.  Thats one of the foods we dont
get that often anymore as we only see it a few places, but they had a nice
one today.

 >  >  CS> We've been getting more commecial bread lately as my work hours have
 >  >  CS> shifted to leave less time for baking.  Not too much, but I see a lo
 >  >  CS> of 'wonder' on the counter.
 >  CS>  >
 >  > Sometimes you just have to give in to the convenience factor.
 > 
 >  CS> It's icky but Charlotte likes it well enough.
 > 
 > Is it the wonder white wheat?  That may have a bit of redeeming value
 > but regular wonder is "balloon bread".

Balloon bread I'm afraid.  It has one claim to fame.  Makes nice grilled chees
e samwiches quick.
             xxcarol

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