Subj : Re: Grocery Getters
To : Ruth Haffly
From : Dave Drum
Date : Thu Feb 06 2025 06:19:40
-=> Ruth Haffly wrote to Dave Drum <=-
RH> @MSGID: 1:396/45.28 2bc30978
RH> @REPLY: 1:18/200@fidonet 668e45c4
RH> 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 those blackberry seeds.
RH> When, and if, the time comes, I will. Did get a Water Pik a while ago;
RH> it is good for getting those odd bits of food from between the teeth.
RH> Brushing and flossing do good but the Water Pik adds just that bit
RH> extra that makes the hygenist happy. (G)
Never messed about with ne of those. Nor the waxed string (floss). A tooth
pick (wood or plastic( and brusking with and up & down stroke rather than
the more usual (ad easier) to & fro that most use took care of the bits
and pieces in the cracks.
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
RH> 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.
RH> We don't have a GC in town any more, closed during Covid. Now it's a
RH> ghost kitchen for several restaurants. You have to call them order,
RH> then go over to the GC to pick your food up.
Our G.C. began life as a Golden Corral steakhouse franchise. Then
switched franchises to "Maverick Steak House" and finally transitioned
back to Golden Corral as a buffet. And in a different, much larger place.
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.
DD> Title: No-Yeast Pizza Dough
DD> Categories: Five, Breads
DD> Yield: 4 Slices
RH> Hmmmmm, may be worth giving a try when (and if) I ever run out of
RH> yeast. We'd make it whole wheat, instead of A-P flour.
Off to the pulmonologist this ayem to get him to give mw a script for
a home oxygen concentrator and a porta-pack to carry along when out of
the house. I had that set-up for more than a year but things improved
to the point I didn't see the need to tie up equipment I didn't really
need. And two years down the road things have changed dramatically - I
can't walk into the kitchen for a glas of water or cup of coffee and
back to my computer without running out of air. I'ts the tiniest bit
scary. Bv)=
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Easy Way Chicken
Categories: Five, Poultry
Yield: 6 servings
4 lb Whole chicken
1 tb Butter Or Oil
Salt & pepper
+=+OR+=+
Seasoning of your choice.
MMMMM----------------------OPTIONAL GRAVY----------------------------
1/4 c A-P flour
2 c Chicken broth
Salt
Spray a 12" oven-safe pan (cast iron preferred) with
cooking spray. Place in the oven which has been heated
to 425ºF/218ºC convection or 450ºF/232ºC conventional.
Pat dry a whole chicken, tie legs together with kitchen
string, and tuck wings under the body.
Coat the surface of the chicken with a good brush of oil
or a tablespoon of butter. Butter will tend to smoke
more.
Season the chicken with salt and pepper to taste. You
can season any way you want.
Transfer the chicken to your heated pan. Let it
roastabout 30 minutes.
Turn OFF the oven and let set in the hot oven until
breast temp is 165ºF/74ºC and thigh is 175ºF/79ºC, about
30 minutes. Move the chicken to a plate and pour any
liquid in the chicken cavity into the pan. Allow the
chicken to rest for 5-10 minutes before cutting with a
sharp knife.
Move the chicken to a plate and pour any liquid in the
chicken cavity into the pan.
OPTIONAL GRAVY: - this is for 2 cups. Double if having
potatoes and gravy
Combine flour with a cup of cold water. You need 2
tablespoons of flour for every cup of gravy you make.
You can use a bowl and whisk to combine the flour and
water, or I like to use a Tupperware shaker.
Move the pan to the stovetop and add the amount of
chicken stock or broth you want to the juices in the
pan. Over medium-high heat, bring to a boil and scrape
anything off the bottom of the pan.
Slowly add most of the water/flour mixture while
continuously stirring. In about 2-3 minutes, the mixture
will thicken. Add more flour mixture is not thick enough
and continue to stir. Continue this until the desired
thickness. Add salt to taste.
By: Melissa Clark - on NPR's Fresh Air program
RECIPE FROM:
https://www.npr.org
Uncle Dirty Dave's Archives
MMMMM
... I am desperately trying to figure out why Kamikaze pilots wore helmets.
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