Text 39937, 120 rader
Skriven 2010-07-11 09:54:00 av Dave Drum (42745.cooking)
  Kommentar till text 39905 av Ruth Haffly (1:396/45.28)
Ärende: Try Outs for Generics
=============================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Not all of ALDI's stuff is of sterling quality.  Bv)=  Which is why I
 DD> buy single items to "test fly" before committing to stock that in my
 DD> pantry.  Bv)=

 RH> Given the distance, I don't want to spend money on something "iffy."
 RH> By reading the labels, I get an idea of if I'll want it or not. I try
 RH> to stay away from HFCS, white flour and sugar, loads of preservatives
 RH> and artificial colr/flavors which it seems Aldi's carries a lot of.  If
 RH> I canget organic, natural, etc for a the same or a few pennies more,
 RH> I'll buy those.  Lowe's has a good house brand line of those at a
 RH> decent price, as does Whole Foods Market so they get my money.

I don't make major buys of canned goods at ALDI. But, if they stock something
that I generally use - a single can of their product to try isn't that big a
deal ... generally less than a dollar. And, if it's good stuff I know it's
something I can stock up on next trip - whenever that is.

I, too, stay away from HFCS. Even to the point of stopping buying my favourite
catsup (Red Gold) when they switched to HFCS as their sweetener. White flour
... I dunno, I usually buy wheat bread - and mostly whole grain wheat rather
than the more usual some whole wheat flour in a white bread recipe. I will buy
French and Italian and rustic breads that are made with white flour ... but,
most of those are made with unbleached white flour, not the usual homogenised
"Wonder" loaf. Other than HFCS the things I look out most for are Salt, MSG and
artificial flavours.
 
 DD> ALDI is not one of my major shopping stops. I do buy their Beaumont
 DD> Coffee - unless Yuban is on sale at near the ALDI price of U$4.49 for
 DD> a "cheater" 3# can (39 oz). Last time I looked at Yuban it was
 DD> U$10.89/33 oz. And it's the only ground coffee that is commonly
 DD> available that I like better than the Beaumont house brand from ALDI
 DD> ... including ALDI's "Grandessa" premium coffees.

 RH> Steve is an occaisional coffee drinker; I don't drink it at all.  He
 RH> buys it in small quantities; I think mot recently (November-ish) from
 RH> Fresh Market and keeps most of it in the freezer. At the rate he drinks
 RH> it, it'll last well into his 2nd, maybe 3rd year of seminary. (G)

I don't drink nearly as much coffee as I used to do. Three cups in the morning
is about my limit. Well, it's claimed to be a 5 cup coffee maker. But, they
must have used Shirley Temple's Cinderella Tea Set for the cups. I get three
honest cups out of their 5 cup pot.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Rustic Italian Bread
 Categories: Breads
      Yield: 12 servings
 
      1 c  Warm water; 120ø-130øF.
      2 tb Olive oil
      3 c  Unbleached flour
      2 ts Sugar
    1/2 ts Salt
      1 pk Active dry yeast
           Cornmeal
      1    Egg white; beaten
 
  Place ingredients except cornmeal and egg white in bread
  machine pan according to manufacturer's directions. Process
  on dough setting.

  Sprinkle ungreased cookie sheet with cornmeal. At end of
  dough cycle, remove dough from machine; place on lightly
  floured surface. Punch down dough (If dough is sticky, knead
  in additional flour before shaping).

  Shape dough into baguette-shaped loaf about 12" long. Place
  loaf on cornmeal-coated sheet. Cover; let rise in warm
  place, 80ø-85øF., for 20-25 minutes or until light and
  doubled in size.

  Heat oven to 375øF. With a sharp knife, make one deep
  lengthwise slash in top of loaf. Brush loaf with egg white.

  Bake at 375øF. for 25-35 minutes or until loaf sounds hollow
  when lightly tapped.

  Makes one, 12 slice loaf.

  Lightly spoon flour into measuring cup; level off. In large
  bowl, combine flour, sugar, salt and yeast; mix well. Add
  warm water and oil; mix well.

  Turn dough out onto lightly floured surface. Knead dough for
  5 minutes or until smooth. Place dough in bowl; cover with
  plastic wrap and cloth towel. Let rise in warm place
  (80ø-85øF.) for 30-40 minutes.

  Sprinkle ungreased cookie sheet with cornmeal. Punch down
  dough. Shape dough into baguette-shaped loaf 12" long.
  Place dough on cornmeal-coated sheet. Cover; let rise in
  warm place for 25 to 30 minutes or until doubled in size.

  Heat oven to 375øF. With sharp knife, make 1 deep lengthwise
  slash in top of loaf. Brush loaf with egg white. Bake at
  375øF. for 25-35 minutes or until loaf sounds hollow when
  lightly tapped.
  
  Recipe by: Pillsbury Low-Fat Italian Cooking

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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