Ayale-com.787
net.cooks
utcsrgv!utzoo!decvax!yale-com!harley
Wed Feb 3 01:25:34 1982
crust
my favorite crust is made with OIL & a (varying) mixture of medium
whole-wheat & fine soy-flour. no sifting or precise measuring
necessary, since flakiness is not the object. just use more water
to keep it from getting rock hard. the whole wheat should be stone
ground, since steel flour-mills burn the wheat germ oil, predisposing
it to become rancid.
why don't i want my pastry flaky? well, aside from the fact we've
been taught that white flour tastes good, etc, there is really no
nutritional point to using white flour & all those high-powered
fats. there is even evidence that the vitamins in enriched flour
aren't in a form the body can use well. in the old days, only the
rich could afford white flour because it was very tedious to produce.
when it became cheaper, the masses thronged to get white bread
& pastry, because they thought anything the rich had must be
quite luxurious! they didn't manage to make the connection between
the obesity & other health problems of the upper class & the wonderful
food they now could afford.
the same thing happened in east asia with white rice, causing widespread
malnutrition. so now everything is enriched enriched enriched, which
to my mind is like plugging up your ass to treat diarrhea. (incidentally,
fiber is not a laxative, but rather a regularizer. the stool passes
more frequently, rather than getting looser.)
stay tuned for more feminist critiques of nutrition.
- steve harley (yale-comix!harley)
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