Subj : Grocery Getters
To : Dave Drum
From : Ruth Haffly
Date : Tue Feb 04 2025 14:24:40
Hi Dave,
DD> I'm more likely to get bacon fragments or popcorn hulls under a plate.
RH> Whatever, it's something I don't have to worry about yet. Still have
RH> most of my teeth--wisdoms were taken out in my early 20s. Another molar
RH> was being reabsorbed internally, dentist said in his years of practice,
RH> he'd only seen it 2 or 3 times before. But, that tooth had to go. Both
DD> Especially watch out for trhose blackberry seeds.
When, and if, the time comes, I will. Did get a Water Pik a while ago;
it is good for getting those odd bits of food from between the teeth.
Brushing and flossing do good but the Water Pik adds just that bit extra
that makes the hygenist happy. (G)
DD> I did the dental visits. But I had teeth break for no known reason, Or
DD> just loosen and fall out, I was down to about 6 whole teeth and a few
DD> snags when I decided "It's time".
RH> Must be something genetic or from your years as a smoker.
DD> Whatever, it's a fact of life. My niece has horrid teeth that her
DD> dentist blames on my brother's service in Vietnam and exposure to
DD> Agent Orange.It seems that can cause a genetic shift
Why am I not surprised?
DD> Here's a recipe I'm going to try with my bread machine. I may add some
DD> ground caraway - as I said I like the flavour. And I might play with
DD> the rye to white ratio. Or sub whole wheat for the bread flour. Bv)=
RH> Don't use any more rye flour as it has no gluten. The bread flour has
RH> more gluten than white or whole wheat so if you use one of those, you
RH> might want to add a tablespoon or so of powdered gluten. Voice of
RH> experience. (G)
DD> Thanks for the head's up.
RH> Glad to pass on knowledge to aspiring bread bakers.
DD> I'm not really a baker. But, every so often I get frisky, Other than
DD> the breakfast toast and burger buns ..... oh, and the cinnamon rolls
DD> at the Golden Corral breakfast buffet.
We don't have a GC in town any more, closed during Covid. Now it's a
ghost kitchen for several restaurants. You have to call them order, then
go over to the GC to pick your food up.
DD> The other call for gluten substitute is xanthan gum - wjich has, as
DD> with most things culinary, its adherents and its detractors. Mr? I'm
DD> not a celiac sufferer so I don't care. Bv)=
RH> We keep gluten on hand so easy for us to grab some and toss it in
RH> otherwise low gluten baked goods.
DD> Only thing I've baked for a while has been frozen pizza. Bv)= Or Papa
DD> Murphy's. MMMMM----- Recipe via Meal-Master (tm) v8.06
RH> We baked a pita pizza Friday night--pizza using a pita bread for the
RH> crust. Worked well for the 2 of us--6 slices (2 put aside for my lunch
RH> yesterday) and a salad made a filling meal for us.
DD> Here's an interesting thing I happened upon in my Taste of Home feed.
DD> It look the perfect size for you and Steve.
