it might make sense for me to pamper this old body
in this regard, but frankly it doesn't matter much.

To each his own.

Naturally, different strokes for different hides.

All covered by a home made quilt. (G)

You've got me in stitches.

I'm doubting that the white collar guys in those days
had washers and dryers - or at least the intersection
of the two phenomena was fleeting.

Used to be, collars and cuffs were detachable--you wore the same

shirt > all week, just putting on a clean set of cuffs and collar
every day.
No wonder people were so eager for Friday.

Except for those that had to work a half day on Saturday. The washing
methods were less than great then also so a white shirt didn't stay
white very long, even with repeated washings.

Or especially with repeated washing. I remember
sending laundry out in Nepal and having it come
back discolored and with holes. Ah, well, that's
the way the cookie crumbles (a good reason to bake,
eat, and love chewy cookies).

dryers. White collars became easier to maintain.

For those of us who sweat a lot, white collars
are, as Pigpen in Peanuts used to say, next to
impossible.

Ring around the collar! Disposables would be better in those cases.

Things were less disposable in those days,
but I'm glad not to be living in them.

the > minutia of some things. Both papayas and persimmons are good taasting > and orange tho. (G)
Though an unripe papaya is troublesome to eat,
whereas an unripe persimmon is downright torturous.

Pucker power!

In the case of persimmons, well beyond pucker -
the things are tannic enough to make one's mouth
turn into leather - I did try a bite once just
for research purposes; that was 57 years ago plus
or minus a year, and I still recall the sensation.

We grind our own wheat so it's much fresher.

If you start off with wheat whose germ hasn't
started to go off, that's no doubt true.

Try not to; we keep oxygen absorbers in the bucket where we store the
wheat.

Good move. I've tasted the freshest commercially
available whole wheat flour, and I'm surprised that
it hasn't been implicated in digestive cancers, the
rancidity factor is so high.

Thanks for that - I'll tell Lilli - she was using
the dough hook for the whole thing. And as far as

It'll work better for her to use the paddle for initial mixing--a

much > better job of initial incorporation is achieved that way.
I told her - no word back so far.

OK, and the liquids should be heated to 125; I think I had said 115.

I advised her 110.

hand kneading, that would be my way from the get-go.

I used to, until I broke both wrists. At one time I used to knead 8 loaves worth of dough at one time by hand.

Wondering whether you might be able to do, say, 2 loaves
at once now.

Maybe so, don't know because I try not to over work the wrists.

But not coddle them too much. I find that there's
a substantial use it or lose it in much of life.

Title: Onion-Cheddar Bread

This does look good tho.

1/2 c Orange juice 1/2 c Water
2 tb Butter or margarine * 1 Env. onion soup
mix 1 tb Sugar 1 ts Salt
5 oz Shredded cheddar cheese Melted butter or margarine

Cut the extra salt if using the onion soup mix.

Good idea.

It would probably work with a KA mixer/dough hook.

Are there bread recipes that don't work (given
sufficient competency on the part of the cook)
on the KitchenAid?

I've used KA for various things but not bread.
For me, breadmaking is manual labor, or else
bread machine from start to stop.

---------- Recipe via Meal-Master (tm) v7.05

Title: Potato Loaf Bread
Categories: Breads, Breadmaker, Brunch
Servings: 1

-----------------------------FOR 1-1/2 LB.
LOAF-----------------------------
1 pk Yeast 2 1/2 ts Sweet butter
3 c Bread flour 2 tb Instant mashed potato flakes
1 tb Sugar 1 c Hot milk
1 1/2 ts Salt

Place the first 5 ingredients into the pan. Sprinlke the potato flakes
over
the hot milk and stir. Let cool slightly. Add milk, select white bread,
and
push start.

From Loafing It by DAK

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

it might make sense for me to pamper this old body
in this regard, but frankly it doesn't matter much.

To each his own.

Naturally, different strokes for different hides.

All covered by a home made quilt. (G)

You've got me in stitches.

All squared away now?

I'm doubting that the white collar guys in those days
had washers and dryers - or at least the intersection
of the two phenomena was fleeting.

Used to be, collars and cuffs were detachable--you wore the

same > ML> shirt > all week, just putting on a clean set of cuffs and collar > ML> every day.

No wonder people were so eager for Friday.

Except for those that had to work a half day on Saturday. The

washing > methods were less than great then also so a white shirt
didn't stay

white very long, even with repeated washings.

Or especially with repeated washing. I remember

Especially if the water is less than clean to begin with.

sending laundry out in Nepal and having it come
back discolored and with holes. Ah, well, that's

Sounds like it may have been taken to the nearest source of water and
beaten with rocks.

the way the cookie crumbles (a good reason to bake,
eat, and love chewy cookies).

Some cookies, like chocolate chip, should be chewy. Others, like
gingersnaps, should be nice and crisp.

dryers. White collars became easier to maintain.

For those of us who sweat a lot, white collars
are, as Pigpen in Peanuts used to say, next to
impossible.

Ring around the collar! Disposables would be better in those cases.

Things were less disposable in those days,
but I'm glad not to be living in them.

Agreed!

the > minutia of some things. Both papayas and persimmons are

good > ML> taasting > and orange tho. (G)

Though an unripe papaya is troublesome to eat,
whereas an unripe persimmon is downright torturous.

Pucker power!

In the case of persimmons, well beyond pucker -
the things are tannic enough to make one's mouth
turn into leather - I did try a bite once just
for research purposes; that was 57 years ago plus
or minus a year, and I still recall the sensation.

I've not had any but from what I've read, I can believe it.

We grind our own wheat so it's much fresher.

If you start off with wheat whose germ hasn't
started to go off, that's no doubt true.

Try not to; we keep oxygen absorbers in the bucket where we store

the > wheat.

Good move. I've tasted the freshest commercially
available whole wheat flour, and I'm surprised that
it hasn't been implicated in digestive cancers, the
rancidity factor is so high.

We stopped buying the major mill name whole wheat flour years ago; I
think back when we were in HI. About 11 years ago we got the mill to do
our own.

Thanks for that - I'll tell Lilli - she was using
the dough hook for the whole thing. And as far as

It'll work better for her to use the paddle for initial

mixing--a > ML> much > better job of initial incorporation is
achieved that way. > ML> I told her - no word back so far.

OK, and the liquids should be heated to 125; I think I had said 115.

I advised her 110.

Most recipes say to heat it to 120-130 so I compromise at 125.

hand kneading, that would be my way from the get-go.

I used to, until I broke both wrists. At one time I used to

knead 8 > ML> > loaves worth of dough at one time by hand.

Wondering whether you might be able to do, say, 2 loaves
at once now.

Maybe so, don't know because I try not to over work the wrists.

But not coddle them too much. I find that there's
a substantial use it or lose it in much of life.

They don't get coddled, trust me. I'm typing without a brace on since
there's not too much mail. I'll feel it later tho.

Title: Onion-Cheddar Bread

This does look good tho.

1/2 c Orange juice 1/2 c Water
2 tb Butter or margarine * 1 Env. onion

soup > ML> mix 1 tb Sugar 1 ts
Salt

5 oz Shredded cheddar cheese Melted

butter or > ML> margarine

Cut the extra salt if using the onion soup mix.

Good idea.

It would probably work with a KA mixer/dough hook.

Are there bread recipes that don't work (given
sufficient competency on the part of the cook)
on the KitchenAid?

Use the paddle instead of the hook for things like banana bread,
muffins, etc. The hook is best used with heavy doughs, up to a limit. If
the dough is too heavy, the KA motor will burn out trying to knead it.
(BTW, don't go higher than a setting of 2 for kneading). Really heavy
doughs are best hand kneaded. Also, my KA book says not to use the mixer
for a whole wheat bread recipe that has more than 8 cups of flour; the
recipe I sent you has 8 cups of flour in it. (G) You can use a bit more
with a white flour recipe. Just experiment but keep aware of the mixer's limitations.

I've used KA for various things but not bread.
For me, breadmaking is manual labor, or else
bread machine from start to stop.

I don't use the bread machine that much any more, mostly if I have to
make pizza or roll dough--a smaller amount than I want to use the KA
for.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 09-03-18 16:02, Ruth Haffly <=-
spoke to Michael Loo about 239 textile was catty fis <=-

the way the cookie crumbles (a good reason to bake,
eat, and love chewy cookies).

Some cookies, like chocolate chip, should be chewy. Others, like gingersnaps, should be nice and crisp.

And I completely disagree. Chocolate chip cookies should *not* be
chewy, but should be crisp -- at least in this house as made by she who
makes a gross of them each Christmas.

And in your house, make this with thighs :-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken & Cucumber Cold Salad
Categories: Chicken, Salad
Yield: 1 Servings

2 Boneless skinless chicken
Breasts, skin removed
2 Cucumbers
6 tb Soy sauce
2 tb Rice wine vinegar
1 ts Sugar
2 tb Sesame oil
2 ts Garlic, minced
2 Scallions, chopped
1/2 c Carrots, shredded

Put chicken in boiling water, reduce to a simmer, cover and cook over
medium heat for 15 minutes. Take out, let cool and shred (or tear by
hand).

Peel and seed the cucumbers. Cut lengthwise into strips and put the
strips in a large bowl.

Add chicken shreds to cucumbers. Mix the soy sauce, vinegar, sugar,
sesame oil, and garlic to make the sauce, and pour on top of chicken
mixture. Sprinkle scallions and carrots on top and serve.

Makes 4 appetizer servings

Per serving: 212 calories, 12 gm protein, 7 gm carbohydrates, 15 gm
fat, 2gm saturated fat, 23 mg cholesterol, 1403 mg sodium
(860 mg sodium if you substitute low-sodium soy sauce)

Recipe: This dish is included in the Overlook Press paperback "Two
Films by Ang Lee" (September 1994; $13.95).

From: David Pileggi Date: 04-14
International Cooking Ä

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:47:01, 05 Sep 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

the way the cookie crumbles (a good reason to bake,
eat, and love chewy cookies).

Some cookies, like chocolate chip, should be chewy. Others, like gingersnaps, should be nice and crisp.

And I completely disagree. Chocolate chip cookies should *not* be
chewy, but should be crisp -- at least in this house as made by she
who makes a gross of them each Christmas.

Your choice, my choice. (G)

And in your house, make this with thighs :-}}

Title: Chicken & Cucumber Cold Salad
Categories: Chicken, Salad
Yield: 1 Servings

Actually, I use breasts more than I use thighs. Either one would be good
here.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... *Everyone is weird. Some of us are proud of it*

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)