On Tue, 6 Jul 2010 09:40:45 -0700 (PDT), RicodJour <[email protected]>
wrote:
>On Jul 5, 6:38 pm, Robatoy <[email protected]> wrote:
>> On Jul 5, 5:19 pm, RicodJour <[email protected]> wrote:
>>
>>
>>
>> > On Jul 2, 4:33 pm, Robatoy <[email protected]> wrote:
>>
>> > > I took on this breadmaking hobby a few months ago. And, as per usual,
>> > > "what else is out there" got to me.
>> > > Last one was the Cuisinart Convection unit. Makes nice loafs, Great
>> > > recipe book.
>>
>> > > BUT
>>
>> > > What a difference:http://www.zojirushi.com/ourproducts/breadmakers/bb_cec20.html
>>
>> > > Highly recommended.
>>
>> > I picked up an earlier model Zojirushi at a US Postal auction about
>> > fifteen years ago. It was a pig in a poke as you couldn't plug it in
>> > to see if it worked, and, well, after I got it home $90 later, it
>> > didn't. Damn. I opened it up, looked for the big ON/OFF switch,
>> > couldn't find it, and closed it back up. Miraculously, that did the
>> > trick, and it worked. It's been humming along fine ever since.
>>
>> > There's nothing quite like waking up in the morning and having the
>> > smell of coffee and fresh bread tickling the nose. Here's a nice one:http://www.bigoven.com/84075-Fennel-Pepperoni-Bread-for-the-Zojirushi...
>> > and some morehttp://www.bigoven.com/recipes/any/Zojirushi
>>
>>
>> Great link, thank you kind sir.
>
>Think nothing of it, my good man.
>
>> Too hot to bake today. 93°F (Feels like 102°F due to 70% Humidity)
>> Yup..Canada.
>
>97F here and it's on its way up.
>I hate it when I have to stop making fun of my brother for moving to
>Phoenix.
I was razzing my son in Vermont about the heat there. It's been beautiful
here in Alabama. ;-)
On Jul 6, 9:41=A0am, Jack Stein <[email protected]> wrote:
> [email protected] wrote:
> > On Fri, 2 Jul 2010 13:33:31 -0700 (PDT), Robatoy <[email protected]=
om>
> > wrote:
>
> >> I took on this breadmaking hobby a few months ago. And, as per usual,
> >> "what else is out there" got to me.
> >> Last one was the Cuisinart Convection unit. Makes nice loafs, Great
> >> recipe book.
> > We had a "BreadMan", or something like that and really enjoyed it, befo=
re the
> > element started going. =A0Coming home to goo-bread wasn't much fun. =A0=
We then
> > replaced it with a Cuisinart (the only other machine we could find), wh=
ich
> > apparently makes goo-bread by design. =A0Evidently bread makers are pas=
se, so
> > haven't replaced it. =A0SWMBO just buys specialty bread from Panera now=
.
>
> The problem is yuppie bread makers. =A0You need a real bread maker:
>
> http://jbstein.com/Flick/Mixer.jpg
We have a decent mixer, but that only does 1/4 of the job and doesn't
do it when we're not home. I'm sure that works well for the Army,
though.
<...>
On Jul 8, 1:42=A0pm, RicodJour <[email protected]> wrote:
> On Jul 8, 1:29=A0pm, Robatoy <[email protected]> wrote:
>
>
>
> > 104 =B0F at my BBQ outdoor kitchen.
>
> Man, that is some slow-cooker temperature. =A0How can you tell that the
> ribs have been slow-cooked and aren't just starting to decay? =A0;)
>
> > If the wind turns so it comes from
> > the North. which it is predicted to do, the temp can drop 30 degrees
> > in an hour.
>
> > BUT.. just 30 mins up the road from my house:
>
> >http://tinyurl.com/36vev7x
>
> > People just don't think of Canada this way. We still get 'Murkans
> > crossing the border packing parkas and skis.
>
> Wow, that's amazing! =A0Where did you guys import the sand from?
We bought some from an Algerian. All 1000 km of it.
>
> I also didn't realize that pubic wigs were popular in Canada.http://en.wi=
kipedia.org/wiki/Merkin
That's some funny stuff right there. Now I know from where the collars
of those parkas cometh.
>
> The heat wave broke here - shouldn't be much above 90 for the rest of
> the week. =A0small yay
>
They're talking 68 overnight. Personally I don't care, I had a new AC
installed in March, works great. It even cycles on and off. The old
one used twice the power and ran continuously, even the headlights on
cars that drove by at night would brown out. A test promised a 55%
improvement in efficiency.
On Jul 8, 7:56=A0pm, Larry Jaques <[email protected]> wrote:
>
> The meeces are all getting sunburned and the polar bears all drowned.
> Just ask Algore. =A0<sigh>
>
All that fukker needs is a heat-wave and his disinformation machine
picks up millions in contributions from the Ed Begley crowd. That
bunch is just as oblivious as the 'other' side which seems to think we
can burn, spill and waste with impunity.
Lee Michaels wrote:
> "Robatoy" <[email protected]> wrote in message
> news:[email protected]...
>> I took on this breadmaking hobby a few months ago. And, as per usual,
>> "what else is out there" got to me.
>> Last one was the Cuisinart Convection unit. Makes nice loafs, Great
>> recipe book.
>>
>> BUT
>>
>>
>> What a difference:
>> http://www.zojirushi.com/ourproducts/breadmakers/bb_cec20.html
>>
>> Highly recommended.
> ====================
>
> Damn, I was going to ask if it makes coffee too. Then I noticed that
> they have coffee makers and sesame seed grinders. Have you ever
> needed a sesame seed grinder?
>
> The breadmaker cooks meatloafs and makes jam. I am certain that it is
> versatile enough to do something illegal with it.
>
> And the scariest thing of all?? No Price. You know it is expensive
> when they won't even tell you how much it costs. I guess if I don't
> know, I can't afford it.
About $250
Here's one:
http://www.google.com/products/catalog?q=bb-cec20&rls=com.microsoft:en-us:IE-SearchBox&oe=UTF-8&rlz=1I7GGLJ_en&um=1&ie=UTF-8&cid=9634797231802933165&ei=TqIuTLCEFML6lwfMptSMCQ&sa=X&oi=product_catalog_result&ct=result&resnum=1&ved=0CBkQ8wIwAA#
On Jul 6, 7:32=A0pm, "[email protected]" <[email protected]>
wrote:
> On Tue, 6 Jul 2010 09:40:45 -0700 (PDT), RicodJour <ricodj...@worldemail.=
com>
> wrote:
>
>
>
> >On Jul 5, 6:38=A0pm, Robatoy <[email protected]> wrote:
> >> On Jul 5, 5:19=A0pm, RicodJour <[email protected]> wrote:
>
> >> > On Jul 2, 4:33=A0pm, Robatoy <[email protected]> wrote:
>
> >> > > I took on this breadmaking hobby a few months ago. And, as per usu=
al,
> >> > > "what else is out there" got to me.
> >> > > Last one was the Cuisinart Convection unit. Makes nice loafs, Grea=
t
> >> > > recipe book.
>
> >> > > BUT
>
> >> > > What a difference:http://www.zojirushi.com/ourproducts/breadmakers=
/bb_cec20.html
>
> >> > > Highly recommended.
>
> >> > I picked up an earlier model Zojirushi at a US Postal auction about
> >> > fifteen years ago. =A0It was a pig in a poke as you couldn't plug it=
in
> >> > to see if it worked, and, well, after I got it home $90 later, it
> >> > didn't. =A0Damn. =A0I opened it up, looked for the big ON/OFF switch=
,
> >> > couldn't find it, and closed it back up. =A0Miraculously, that did t=
he
> >> > trick, and it worked. =A0It's been humming along fine ever since.
>
> >> > There's nothing quite like waking up in the morning and having the
> >> > smell of coffee and fresh bread tickling the nose. =A0Here's a nice =
one:http://www.bigoven.com/84075-Fennel-Pepperoni-Bread-for-the-Zojirushi..=
.
> >> > and some morehttp://www.bigoven.com/recipes/any/Zojirushi
>
> >> Great link, thank you kind sir.
>
> >Think nothing of it, my good man.
>
> >> Too hot to bake today. 93=B0F (Feels like 102=B0F due to 70% Humidity)
> >> Yup..Canada.
>
> >97F here and it's on its way up.
> >I hate it when I have to stop making fun of my brother for moving to
> >Phoenix.
>
> I was razzing my son in Vermont about the heat there. =A0It's been beauti=
ful
> here in Alabama. =A0;-)
Into everybody's eyes a little sweat must fall...and I hope you're
soaking wet with sweat next week! ;)
R
On Wed, 07 Jul 2010 08:53:24 -0400, Jack Stein <[email protected]>
wrote the following:
>Larry Jaques wrote:
>> On Tue, 06 Jul 2010 10:41:56 -0400, Jack Stein <[email protected]>
>
>>> The problem is yuppie bread makers. You need a real bread maker:
>
>>> http://jbstein.com/Flick/Mixer.jpg
>>
>> Izzat a real live 440v 3ph knicker twister, Jack?
>
>It's a real live Hobart A200, 120v dunno hp but the sucker is strong as
>hell, heavy as hell also... The last time I moved that sucker I was a
>little younger and stronger. It is where it is now...
>
>>> Then you just need someone that knows how to make the stuff:
>>>
>>> http://jbstein.com/Flick/Bread.jpg
>>
>> I just finished dessert, but that made me hungry. Sourdough, I hope?
>> Got my address?
>
>Not sourdough, but my wifes own recipe of a mix between her super duper
>standard homemade regular bread and her super duper Italian bread. I
>call it the best Italian bread ever made by any human. It is scary good...
Is it at least VERY yeasty? That makes for an excellent bread.
>> Here's a pretty girl: http://fwd4.me/VyZ
>
>Yeah, thats the style my wife uses. I use it sometimes when she isn't
>looking:-)
<g>
> > For elitists, Wusthof: http://fwd4.me/Vya
>
>I'm way too down to earth (cheap) to buy something like that, That's
>like the festool of bread knives:-)
My motto is NEVER FESTER! <snort>
--
It's also helpful to realize that this very body that we have, that's
sitting right here right now, with its aches and its pleasures, is
exactly what we need to be fully human, fully awake, fully alive.
-- Pema Chodron
On Jul 3, 4:46=A0pm, Robatoy <[email protected]> wrote:
> You are a bad person.
> Now I want some foccacia, drizzled with some EV and fresh rosemary.
> I wasn't hungry till I read your post.
> You are a bad person.
>
> Very bad.
LMAO.... I grow our rosemary, parsley, etc. that we use and it is
always ready to go.
Try this in your new Cadillac machine. It is a classic white Italian,
made to be sliced, brushed with your favorite infused oil, and toasted
under the broiler. I have literally made this a few hundred times as
it wound up being a favorite for us, but for family when we have
everyone over around the holidays.
It is an easy, basic, peasant style bread.
Out of the pan it has a great crumb, and real bread flour and gluten
make it have a slightly nutty taste. Out of the oven for 30 minutes,
Kathy and I have eaten 1/2 a loaf with butter.
water - 1 1/8 to 1/1/4 cups
olive oil - 1 1/2 tablespoons
salt (a must) - 1 teaspoon
bread flour - 3 cups
wheat gluten - 3 tablespoons
active (instant breadmaker type) yeast - 1 1/2 teaspoons
The wheat gluten (or vital wheat gluten) makes the bread have an
excellent texture and great crust. Bake it on the french bread cycle
as it will need to warm a bit on the rising cycle to get the benefit
of the added gluten. You will get a 1 1/2 pound loaf. This dough
also makes great soft breadsticks.
I have made rolls from this dough as well. I work rosemary in the top
of the rolls before baking, and some parmesan. Sometimes just
parmesan. Most of it flashes off, but it looks great on the roll
tops.
May I humbly suggest the vaunted bible of the bread machine, "More
Bread Machine Magic" by Rehberg and Conway. I bought several books at
the used book store, but as suggested to me on a now defunct baking
forum, this IS the one to have.
Congrats on the Zo. They don't come better than that one. The reason
I didn't get one when I was hunting was that the Zo machines were
$399, and the Breadman machine I got was rated as high for most uses
(versatility and hard doughs go to the Zo) and it as $149 as a promo
on Amazon. I admit, still a bit of lust in my heart for a double
paddle machine....
Robert
On Jul 2, 4:33=A0pm, Robatoy <[email protected]> wrote:
> I took on this breadmaking hobby a few months ago. And, as per usual,
> "what else is out there" got to me.
> Last one was the Cuisinart Convection unit. Makes nice loafs, Great
> recipe book.
>
> BUT
>
> What a difference:http://www.zojirushi.com/ourproducts/breadmakers/bb_cec=
20.html
>
> Highly recommended.
I picked up an earlier model Zojirushi at a US Postal auction about
fifteen years ago. It was a pig in a poke as you couldn't plug it in
to see if it worked, and, well, after I got it home $90 later, it
didn't. Damn. I opened it up, looked for the big ON/OFF switch,
couldn't find it, and closed it back up. Miraculously, that did the
trick, and it worked. It's been humming along fine ever since.
There's nothing quite like waking up in the morning and having the
smell of coffee and fresh bread tickling the nose. Here's a nice one:
http://www.bigoven.com/84075-Fennel-Pepperoni-Bread-for-the-Zojirushi-recip=
e.html
and some more
http://www.bigoven.com/recipes/any/Zojirushi
R
On Thu, 8 Jul 2010 11:52:13 -0700 (PDT), Robatoy
<[email protected]> wrote:
>Some wet shit heading our way.
>Maybe a little twister action.
>How are you holding up? (Yonge & Bloor having some sort of 'perfect
>storm' of heat in TO?)
Not much in the wind and twister department, just the heat, an
occasional thunderstorm that dries up the .1" of rain and then more
heat. The only problem living in an apartment is that you could go
looking for a pool to cool off in, but by the time you get back home,
you're sweating your butt off again.
The heat doesn't bother me too much, I'm usually fine with just a fan
going, but my cat will rip a strip from me if I don't turn on the air
conditioner.
On Thu, 8 Jul 2010 17:21:55 -0700 (PDT), Robatoy
<[email protected]> wrote the following:
>On Jul 8, 7:56 pm, Larry Jaques <[email protected]> wrote:
>
>>
>> The meeces are all getting sunburned and the polar bears all drowned.
>> Just ask Algore. <sigh>
>>
>
>All that fukker needs is a heat-wave and his disinformation machine
>picks up millions in contributions from the Ed Begley crowd. That
>bunch is just as oblivious as the 'other' side which seems to think we
>can burn, spill and waste with impunity.
What are you talking about? Algore is on both sides. He inefficiently
wastes millions of BTUs and tens of thousands of gallons of gasoline
each year while lying about warming and preaching abstention.
Our roving Canuck keeps telling me that Algore is irrelevant, but I'm
here to tell him, once again, the bastard isn't. Got it, WeeGee?
Tell him, Toy!
--
EXPLETIVE: A balm, usually applied verbally in hindsight,
which somehow eases those pains and indignities following
our every deficiency in foresight.
On Jul 9, 3:48=A0pm, Larry Jaques <[email protected]> wrote:
> On Thu, 8 Jul 2010 17:21:55 -0700 (PDT), Robatoy
> <[email protected]> wrote the following:
>
> >On Jul 8, 7:56=A0pm, Larry Jaques <[email protected]> wrote:
>
> >> The meeces are all getting sunburned and the polar bears all drowned.
> >> Just ask Algore. =A0<sigh>
>
> >All that fukker needs is a heat-wave and his disinformation machine
> >picks up millions in contributions from the Ed Begley crowd. That
> >bunch is just as oblivious as the 'other' side which seems to think we
> >can burn, spill and waste with impunity.
>
> What are you talking about? =A0Algore is on both sides. He inefficiently
> wastes millions of BTUs and tens of thousands of gallons of gasoline
> each year while lying about warming and preaching abstention.
>
> Our roving Canuck keeps telling me that Algore is irrelevant, but I'm
> here to tell him, once again, the bastard isn't. Got it, WeeGee?
>
> Tell him, Toy!
Wee Gee mutters sottovoce: "Eppur si scalda!" while vowing once again
to stay away from all the political scientology on the wreck.
Luigi
"Robatoy" <[email protected]> wrote in message
news:[email protected]...
>I took on this breadmaking hobby a few months ago. And, as per usual,
> "what else is out there" got to me.
> Last one was the Cuisinart Convection unit. Makes nice loafs, Great
> recipe book.
>
> BUT
>
>
> What a difference:
> http://www.zojirushi.com/ourproducts/breadmakers/bb_cec20.html
>
> Highly recommended.
====================
Damn, I was going to ask if it makes coffee too. Then I noticed that they
have coffee makers and sesame seed grinders. Have you ever needed a sesame
seed grinder?
The breadmaker cooks meatloafs and makes jam. I am certain that it is
versatile enough to do something illegal with it.
And the scariest thing of all?? No Price. You know it is expensive when they
won't even tell you how much it costs. I guess if I don't know, I can't
afford it.
On Jul 8, 1:29=A0pm, Robatoy <[email protected]> wrote:
>
> 104 =B0F at my BBQ outdoor kitchen.
Man, that is some slow-cooker temperature. How can you tell that the
ribs have been slow-cooked and aren't just starting to decay? ;)
> If the wind turns so it comes from
> the North. which it is predicted to do, the temp can drop 30 degrees
> in an hour.
>
> BUT.. just 30 mins up the road from my house:
>
> http://tinyurl.com/36vev7x
>
> People just don't think of Canada this way. We still get 'Murkans
> crossing the border packing parkas and skis.
Wow, that's amazing! Where did you guys import the sand from?
I also didn't realize that pubic wigs were popular in Canada.
http://en.wikipedia.org/wiki/Merkin
The heat wave broke here - shouldn't be much above 90 for the rest of
the week. small yay
R
On Thu, 8 Jul 2010 13:57:00 -0400, "Lee Michaels"
<leemichaels*nadaspam*@comcast.net> wrote:
>Well, they need to protect themselves from polar bear and moose attacks.
>Are the polar bears and mooses getting sunburnt too?
Nah! The polar bears and the moose protect themselves from sunburn by
invading Canadian swimming pools to cool off.
http://www.guzer.com/pictures/moose_pool.php
On Jul 3, 3:22=A0pm, Swingman <[email protected]> wrote:
> On 7/3/2010 4:46 PM, Robatoy wrote:
>
> > On Jul 3, 4:27 pm, "[email protected]"<[email protected]>
> >> I found I could eat a 1# loaf of that at one sitting when it was
> >> warm...
>
> >> Brushed with garlic olive oil and browned in the oven before serving
> >> made it too much to resist...
>
> >> Robert
>
> > You are a bad person.
> > Now I want some foccacia, drizzled with some EV and fresh rosemary.
> > I wasn't hungry till I read your post.
> > You are a bad person.
>
> > Very bad.
>
> Horrid!
>
> Damn I'm hungry ...
Truly and thoroughly disgusting!!!
Luigi
On Jul 8, 2:26=A0pm, Upscale <[email protected]> wrote:
> On Thu, 8 Jul 2010 13:57:00 -0400, "Lee Michaels"
>
> <leemichaels*[email protected]> wrote:
> >Well, they need to protect themselves from polar bear and moose attacks.
> >Are the polar bears and mooses getting sunburnt too?
>
> Nah! The polar bears and the moose protect themselves from sunburn by
> invading Canadian swimming pools to cool off.
>
> http://www.guzer.com/pictures/moose_pool.php
There you go, the laugh I needed today! (Demolishing a bathroom in our
home..FUN!)
Some wet shit heading our way.
Maybe a little twister action.
How are you holding up? (Yonge & Bloor having some sort of 'perfect
storm' of heat in TO?)
On Jul 3, 8:46=A0pm, Luigi Zanasi <[email protected]> wrote:
> On Jul 3, 3:22=A0pm, Swingman <[email protected]> wrote:
>
>
>
>
>
> > On 7/3/2010 4:46 PM, Robatoy wrote:
>
> > > On Jul 3, 4:27 pm, "[email protected]"<[email protected]>
> > >> I found I could eat a 1# loaf of that at one sitting when it was
> > >> warm...
>
> > >> Brushed with garlic olive oil and browned in the oven before serving
> > >> made it too much to resist...
>
> > >> Robert
>
> > > You are a bad person.
> > > Now I want some foccacia, drizzled with some EV and fresh rosemary.
> > > I wasn't hungry till I read your post.
> > > You are a bad person.
>
> > > Very bad.
>
> > Horrid!
>
> > Damn I'm hungry ...
>
> Truly and thoroughly disgusting!!!
>
> Luigi
http://i123.photobucket.com/albums/o290/Robatoy/focaccia-bread.jpg
On Jul 9, 8:57=A0pm, Larry Jaques <[email protected]> wrote:
> I inherited my dad's Hitachi Home Bakery, but I seldom use it any
> more. I keep letting the yeast get too old.
No problem. When I was buying baker sized bricks at Sam's, there was
no way I could use all of it in a timely manner. It came in double
bricks of about 1 pound each, a generic packaging of this:
http://preview.tinyurl.com/3yxyocj
I put one in the deep freeze, and it was fine a couple of years
later. The first brick was put in an airtight jar, and it would last
a year and a half with no problem at all. The jar was out of the
fridge just long enough to get a couple of teaspoons out, then back it
went immediately to keep moisture from forming in the jar.
Freezing worked exceptionally well.
Sam's used to sell the two pack of 1# bricks for about $7 - $8, so it
was well worth it.
Robert
On Jul 5, 6:38=A0pm, Robatoy <[email protected]> wrote:
> On Jul 5, 5:19=A0pm, RicodJour <[email protected]> wrote:
>
>
>
> > On Jul 2, 4:33=A0pm, Robatoy <[email protected]> wrote:
>
> > > I took on this breadmaking hobby a few months ago. And, as per usual,
> > > "what else is out there" got to me.
> > > Last one was the Cuisinart Convection unit. Makes nice loafs, Great
> > > recipe book.
>
> > > BUT
>
> > > What a difference:http://www.zojirushi.com/ourproducts/breadmakers/bb=
_cec20.html
>
> > > Highly recommended.
>
> > I picked up an earlier model Zojirushi at a US Postal auction about
> > fifteen years ago. =A0It was a pig in a poke as you couldn't plug it in
> > to see if it worked, and, well, after I got it home $90 later, it
> > didn't. =A0Damn. =A0I opened it up, looked for the big ON/OFF switch,
> > couldn't find it, and closed it back up. =A0Miraculously, that did the
> > trick, and it worked. =A0It's been humming along fine ever since.
>
> > There's nothing quite like waking up in the morning and having the
> > smell of coffee and fresh bread tickling the nose. =A0Here's a nice one=
:http://www.bigoven.com/84075-Fennel-Pepperoni-Bread-for-the-Zojirushi...
> > and some morehttp://www.bigoven.com/recipes/any/Zojirushi
>
>
> Great link, thank you kind sir.
Think nothing of it, my good man.
> Too hot to bake today. 93=B0F (Feels like 102=B0F due to 70% Humidity)
> Yup..Canada.
97F here and it's on its way up.
I hate it when I have to stop making fun of my brother for moving to
Phoenix.
R
On Tue, 06 Jul 2010 10:41:56 -0400, Jack Stein <[email protected]>
wrote the following:
>[email protected] wrote:
>> On Fri, 2 Jul 2010 13:33:31 -0700 (PDT), Robatoy <[email protected]>
>> wrote:
>>
>>> I took on this breadmaking hobby a few months ago. And, as per usual,
>>> "what else is out there" got to me.
>>> Last one was the Cuisinart Convection unit. Makes nice loafs, Great
>>> recipe book.
>
>> We had a "BreadMan", or something like that and really enjoyed it, before the
>> element started going. Coming home to goo-bread wasn't much fun. We then
>> replaced it with a Cuisinart (the only other machine we could find), which
>> apparently makes goo-bread by design. Evidently bread makers are passe, so
>> haven't replaced it. SWMBO just buys specialty bread from Panera now.
>
>The problem is yuppie bread makers. You need a real bread maker:
>
>http://jbstein.com/Flick/Mixer.jpg
Izzat a real live 440v 3ph knicker twister, Jack?
>Then you just need someone that knows how to make the stuff:
>
>http://jbstein.com/Flick/Bread.jpg
I just finished dessert, but that made me hungry. Sourdough, I hope?
Got my address?
>http://jbstein.com/Flick/BreadBoard2.jpg
What, no -real- bread knife?
Here's a pretty girl: http://fwd4.me/VyZ
For elitists, Wusthof: http://fwd4.me/Vya
--
It's also helpful to realize that this very body that we have, that's
sitting right here right now, with its aches and its pleasures, is
exactly what we need to be fully human, fully awake, fully alive.
-- Pema Chodron
On Jul 4, 8:31=A0pm, "Lobby Dosser" <[email protected]> wrote:
> "Robatoy" <[email protected]> wrote in message
>
> news:[email protected]...
> On Jul 4, 10:18 am, Larry Jaques <[email protected]> wrote:
>
>
>
>
>
> > On Sat, 3 Jul 2010 18:25:02 -0700 (PDT), Robatoy
> > <[email protected]> wrote the following:
>
> > >http://i123.photobucket.com/albums/o290/Robatoy/focaccia-bread.jpg
>
> > Hayseuss Crisco. You fuel!
>
> > Next time, break out the mortar and pestle and grind your rosemary so
> > you don't have Lip & Gum Needle-Puncture Syndrome after eating the
> > bloody bread, eh? (Or mix it with the liquid in a blender before
> > inserting into the recipe.)
>
> > --
> > It's also helpful to realize that this very body that we have, that's
> > sitting right here right now, with its aches and its pleasures, is
> > exactly what we need to be fully human, fully awake, fully alive.
> > -- Pema Chodron
>
> It is decorative, Jako. Pull it off! The good stuff is INSIDE the
> bread already.
>
> ------------------------------------------------------------------
> Don't need no steenkin' parsley!
Bite your tongue!
http://www.whfoods.com/genpage.php?tname=3Dfoodspice&dbid=3D100
On Jul 2, 9:38=A0pm, Elrond Hubbard <[email protected]> wrote:
> Robatoy <[email protected]> wrote in news:7b5b4d94-f6d9-451b-962d-
> [email protected]:
>
> > I took on this breadmaking hobby a few months ago. And, as per usual,
> > "what else is out there" got to me.
> > Last one was the Cuisinart Convection unit. Makes nice loafs, Great
> > recipe book.
>
> > BUT
>
> > What a difference:
> >http://www.zojirushi.com/ourproducts/breadmakers/bb_cec20.html
>
> > Highly recommended.
>
> We've had one for about a year - makes the previous unit look like an Eas=
y-
> Bake Oven. =A0Buy good quality, only cry once.
Indeed.
Of course, now I am eyeing the 10 qt induction heated pressure rice
cooker. I mean, a "Gaba Brown Rice" setting? That's worth a couple of
hundred bucks right there!
UNDER 400 smackeroonies, no less.
http://www.zojirushi.com/ourproducts/ricecookers/np_htc.html
On Sat, 3 Jul 2010 17:46:26 -0700 (PDT), Luigi Zanasi
<[email protected]> wrote the following:
>On Jul 3, 3:22 pm, Swingman <[email protected]> wrote:
>> On 7/3/2010 4:46 PM, Robatoy wrote:
>>
>> > On Jul 3, 4:27 pm, "[email protected]"<[email protected]>
>> >> I found I could eat a 1# loaf of that at one sitting when it was
>> >> warm...
>>
>> >> Brushed with garlic olive oil and browned in the oven before serving
>> >> made it too much to resist...
>>
>> >> Robert
>>
>> > You are a bad person.
>> > Now I want some foccacia, drizzled with some EV and fresh rosemary.
>> > I wasn't hungry till I read your post.
>> > You are a bad person.
>>
>> > Very bad.
>>
>> Horrid!
>>
>> Damn I'm hungry ...
>
>Truly and thoroughly disgusting!!!
I didn't think so. Of course, I was eating my Anytime Gourmet
Rosemary Chicken at the time I read that, so...
--
It's also helpful to realize that this very body that we have, that's
sitting right here right now, with its aches and its pleasures, is
exactly what we need to be fully human, fully awake, fully alive.
-- Pema Chodron
On Jul 5, 5:19=A0pm, RicodJour <[email protected]> wrote:
> On Jul 2, 4:33=A0pm, Robatoy <[email protected]> wrote:
>
> > I took on this breadmaking hobby a few months ago. And, as per usual,
> > "what else is out there" got to me.
> > Last one was the Cuisinart Convection unit. Makes nice loafs, Great
> > recipe book.
>
> > BUT
>
> > What a difference:http://www.zojirushi.com/ourproducts/breadmakers/bb_c=
ec20.html
>
> > Highly recommended.
>
> I picked up an earlier model Zojirushi at a US Postal auction about
> fifteen years ago. =A0It was a pig in a poke as you couldn't plug it in
> to see if it worked, and, well, after I got it home $90 later, it
> didn't. =A0Damn. =A0I opened it up, looked for the big ON/OFF switch,
> couldn't find it, and closed it back up. =A0Miraculously, that did the
> trick, and it worked. =A0It's been humming along fine ever since.
>
> There's nothing quite like waking up in the morning and having the
> smell of coffee and fresh bread tickling the nose. =A0Here's a nice one:h=
ttp://www.bigoven.com/84075-Fennel-Pepperoni-Bread-for-the-Zojirushi...
> and some morehttp://www.bigoven.com/recipes/any/Zojirushi
>
> R
Great link, thank you kind sir.
Too hot to bake today. 93=B0F (Feels like 102=B0F due to 70% Humidity)
Yup..Canada.
I used this one for a few years when the bread machines were the rage
about 10-15 years ago:
http://www.amazon.com/Breadman-TR2200C-Ultimate-Bread-Machine/dp/B00004R93S
It was fun and easy. I never made anything in it but bread and dough,
but found I could make some great artisan breads as well as plain
peasant style breads by making the dough in the machine and baking it
in the oven on my stone.
In a year of total indulgence, I bought a sack of bread flour from
Sam's, as well as 3 pounds of yeast. It was about the same price at
Sam's for bulk as it was nickel and diming those ingredients from the
grocery. We had fresh bread constantly, and I experimented for about
5 years or so with all kinds of recipes only to find there is no such
thing as "bad" fresh, warm bread.
We also put on several pounds apiece. The bread machine is now in the
garage. It is too much temptation for us. The smell of fresh bread,
garlic breadsticks, foccacia etc., in the house let us know just how
weak we are.
I realized I had gone over the cliff when I found an old recipe to
make a "workman's loaf" that was bread dough wrapped around chunks of
ham and cheese, then baked altogether.
The idea was that loaf would cook around the meat and cheese, and they
would stay out of the air (bacteria) and be safe to eat at the
workman's lunch break.
I found I could eat a 1# loaf of that at one sitting when it was
warm...
Brushed with garlic olive oil and browned in the oven before serving
made it too much to resist...
Robert
On Sun, 4 Jul 2010 17:31:15 -0700, "Lobby Dosser" <[email protected]>
wrote the following:
>"Robatoy" <[email protected]> wrote in message
>news:[email protected]...
>On Jul 4, 10:18 am, Larry Jaques <[email protected]> wrote:
>> On Sat, 3 Jul 2010 18:25:02 -0700 (PDT), Robatoy
>> <[email protected]> wrote the following:
>>
>>
>>
>> >http://i123.photobucket.com/albums/o290/Robatoy/focaccia-bread.jpg
>>
>> Hayseuss Crisco. You fuel!
>>
>> Next time, break out the mortar and pestle and grind your rosemary so
>> you don't have Lip & Gum Needle-Puncture Syndrome after eating the
>> bloody bread, eh? (Or mix it with the liquid in a blender before
>> inserting into the recipe.)
>
>It is decorative, Jako. Pull it off! The good stuff is INSIDE the
>bread already.
If it's on the bread, it's considered edible. But not by me. Puree
that forest first, please.
>------------------------------------------------------------------
>Don't need no steenkin' parsley!
Twue. Haute ain't hot.
--
It's also helpful to realize that this very body that we have, that's
sitting right here right now, with its aches and its pleasures, is
exactly what we need to be fully human, fully awake, fully alive.
-- Pema Chodron
In article <[email protected]>,
Jack Stein <[email protected]> wrote:
>Larry Jaques wrote:
>> On Tue, 06 Jul 2010 10:41:56 -0400, Jack Stein <[email protected]>
>
>>> The problem is yuppie bread makers. You need a real bread maker:
>
>>> http://jbstein.com/Flick/Mixer.jpg
>>
>> Izzat a real live 440v 3ph knicker twister, Jack?
>
>It's a real live Hobart A200, 120v dunno hp but the sucker is strong as
>hell, heavy as hell also... The last time I moved that sucker I was a
>little younger and stronger. It is where it is now...
>
Ah, that's a 'toy' model in the Hobart line. it's a counter-top unit. (Per
the spec sheet it is a 1/2 hp motor.)
The 'serious' Hobarts are _floor_ standing units, e.g. the HL1400. 140qt
bowl. 5'8" tall, 4' deep, 2-1/2' wide. Motor is 5hp, 3 phase, 240v or 480v.
Weighs in at 1,385 lbs. *empty*. It'll mash 100 lbs of potatoes in a single
batch. Or mix enough bread dough for around 250 one-pound loaves.
Robatoy <[email protected]> wrote in news:7b5b4d94-f6d9-451b-962d-
[email protected]:
> I took on this breadmaking hobby a few months ago. And, as per usual,
> "what else is out there" got to me.
> Last one was the Cuisinart Convection unit. Makes nice loafs, Great
> recipe book.
>
> BUT
>
>
> What a difference:
> http://www.zojirushi.com/ourproducts/breadmakers/bb_cec20.html
>
> Highly recommended.
We've had one for about a year - makes the previous unit look like an Easy-
Bake Oven. Buy good quality, only cry once.
Scott
Upscale <[email protected]> wrote in
news:[email protected]:
> On Fri, 2 Jul 2010 13:33:31 -0700 (PDT), Robatoy
> <[email protected]> wrote:
>
>>I took on this breadmaking hobby a few months ago. And, as per usual,
>>"what else is out there" got to me.
>>Last one was the Cuisinart Convection unit. Makes nice loafs, Great
>>recipe book.
>
> How does it do on making pizza dough?
>
We use ours for pizza dough more often than anything else - it makes
superior pizza and foccacia... mmm.
On 7/3/2010 4:46 PM, Robatoy wrote:
> On Jul 3, 4:27 pm, "[email protected]"<[email protected]>
>> I found I could eat a 1# loaf of that at one sitting when it was
>> warm...
>>
>> Brushed with garlic olive oil and browned in the oven before serving
>> made it too much to resist...
>>
>> Robert
>
> You are a bad person.
> Now I want some foccacia, drizzled with some EV and fresh rosemary.
> I wasn't hungry till I read your post.
> You are a bad person.
>
> Very bad.
Horrid!
Damn I'm hungry ...
--
www.e-woodshop.net
Last update: 4/15/2010
KarlC@ (the obvious)
On Jul 4, 4:16=A0am, "[email protected]" <[email protected]>
wrote:
> On Jul 3, 4:46=A0pm, Robatoy <[email protected]> wrote:
>
> > You are a bad person.
> > Now I want some foccacia, drizzled with some EV and fresh rosemary.
> > I wasn't hungry till I read your post.
> > You are a bad person.
>
> > Very bad.
>
> LMAO.... =A0I grow our rosemary, parsley, etc. that we use and it is
> always ready to go.
>
> Try this in your new Cadillac machine. =A0It is a classic white Italian,
> made to be sliced, brushed with your favorite infused oil, and toasted
> under the broiler. =A0I have literally made this a few hundred times as
> it wound up being a favorite for us, but for family when we have
> everyone over around the holidays.
>
> It is an easy, basic, peasant style bread.
>
> Out of the pan it has a great crumb, and real bread flour and gluten
> make it have a slightly nutty taste. =A0Out of the oven for 30 minutes,
> Kathy and I have eaten 1/2 a loaf with butter.
>
> water - 1 1/8 to 1/1/4 cups
> olive oil - 1 1/2 tablespoons
> salt (a must) - 1 teaspoon
> bread flour - 3 cups
> wheat gluten - 3 tablespoons
> active (instant breadmaker type) yeast - 1 1/2 teaspoons
>
> The wheat gluten (or vital wheat gluten) makes the bread have an
> excellent texture and great crust. =A0Bake it on the french bread cycle
> as it will need to warm a bit on the rising cycle to get the benefit
> of the added gluten. =A0You will get a 1 1/2 pound loaf. =A0This dough
> also makes great soft breadsticks.
>
> I have made rolls from this dough as well. =A0I work rosemary in the top
> of the rolls before baking, and some parmesan. =A0 Sometimes just
> parmesan. =A0Most of it flashes off, but it looks great on the roll
> tops.
>
> May I humbly suggest the vaunted bible of the bread machine, "More
> Bread Machine Magic" by Rehberg and Conway. =A0I bought several books at
> the used book store, but as suggested to me on a now defunct baking
> forum, this IS the one to have.
>
> Congrats on the Zo. =A0They don't come better than that one. =A0The reaso=
n
> I didn't get one when I was hunting was that the Zo machines were
> $399, and the Breadman machine I got was rated as high for most uses
> (versatility and hard doughs go to the Zo) and it as $149 as a promo
> on Amazon. =A0I admit, still a bit of lust in my heart for a double
> paddle machine....
>
> Robert
I am assuming you rasp (on course of course) your own Parm. That gives
a wonderful look to a bun. My 'cheese pusher' owns a wonderful deli
and is a down-to-core Italian. He's explained all the different
parmeseans to me. I often mix romanos with parms for 'dial-in'
saltiness.
(Too bad his team didn't make in the World Cup...NOT..<WEG>)
The dual paddle pulls the dough and compresses it like a hand
kneading. The texture is so much better with the Zo, even if you
compare the same recipes.
I will try your french.... the recipe looks really familiar.
Hint: Don't try to measure out ingredients between phone-calls (damned
cell-phones) as a double dose of sugar (cane) and yeast makes for a
very sticky mess. (The loaf pushed the door open trying to leave)
On Jul 3, 4:27=A0pm, "[email protected]" <[email protected]>
wrote:
> I used this one for a few years when the bread machines were the rage
> about 10-15 years ago:
>
> http://www.amazon.com/Breadman-TR2200C-Ultimate-Bread-Machine/dp/B000...
>
> It was fun and easy. =A0I never made anything in it but bread and dough,
> but found I could make some great artisan breads as well as plain
> peasant style breads by making the dough in the machine and baking it
> in the oven on my stone.
>
> In a year of total indulgence, I bought a sack of bread flour from
> Sam's, as well as 3 pounds of yeast. =A0It was about the same price at
> Sam's for bulk as it was nickel and diming those ingredients from the
> grocery. =A0We had fresh bread constantly, and I experimented for about
> 5 years or so with all kinds of recipes only to find there is no such
> thing as "bad" fresh, warm bread.
>
> We also put on several pounds apiece. =A0The bread machine is now in the
> garage. =A0It is too much temptation for us. =A0The smell of fresh bread,
> garlic breadsticks, foccacia etc., in the house let us know just how
> weak we are.
>
> I realized I had gone over the cliff when I found an old recipe to
> make a "workman's loaf" that was bread dough wrapped around chunks of
> ham and cheese, then baked altogether.
>
> The idea was that loaf would cook around the meat and cheese, and they
> would stay out of the air (bacteria) and be safe to eat at the
> workman's lunch break.
>
> I found I could eat a 1# loaf of that at one sitting when it was
> warm...
>
> Brushed with garlic olive oil and browned in the oven before serving
> made it too much to resist...
>
> Robert
You are a bad person.
Now I want some foccacia, drizzled with some EV and fresh rosemary.
I wasn't hungry till I read your post.
You are a bad person.
Very bad.
On Sun, 4 Jul 2010 19:23:15 -0700 (PDT), Robatoy
<[email protected]> wrote the following:
>On Jul 4, 8:31 pm, "Lobby Dosser" <[email protected]> wrote:
>> "Robatoy" <[email protected]> wrote in message
>>
>> news:[email protected]...
>> On Jul 4, 10:18 am, Larry Jaques <[email protected]> wrote:
>>
>>
>>
>>
>>
>> > On Sat, 3 Jul 2010 18:25:02 -0700 (PDT), Robatoy
>> > <[email protected]> wrote the following:
>>
>> > >http://i123.photobucket.com/albums/o290/Robatoy/focaccia-bread.jpg
>>
>> > Hayseuss Crisco. You fuel!
>>
>> > Next time, break out the mortar and pestle and grind your rosemary so
>> > you don't have Lip & Gum Needle-Puncture Syndrome after eating the
>> > bloody bread, eh? (Or mix it with the liquid in a blender before
>> > inserting into the recipe.)
>>
>> > --
>> > It's also helpful to realize that this very body that we have, that's
>> > sitting right here right now, with its aches and its pleasures, is
>> > exactly what we need to be fully human, fully awake, fully alive.
>> > -- Pema Chodron
>>
>> It is decorative, Jako. Pull it off! The good stuff is INSIDE the
>> bread already.
>>
>> ------------------------------------------------------------------
>> Don't need no steenkin' parsley!
>
>Bite your tongue!
>http://www.whfoods.com/genpage.php?tname=foodspice&dbid=100
Firefox gave me a DONE at the bottom of a blank page at that URL, Toy.
<shrug>
BTW, _THIS_ is parsley: http://fwd4.me/Vjl Tres piquant!
--
It's also helpful to realize that this very body that we have, that's
sitting right here right now, with its aches and its pleasures, is
exactly what we need to be fully human, fully awake, fully alive.
-- Pema Chodron
On Tue, 6 Jul 2010 17:32:07 -0700 (PDT), RicodJour <[email protected]>
wrote:
>On Jul 6, 7:32 pm, "[email protected]" <[email protected]>
>wrote:
>> On Tue, 6 Jul 2010 09:40:45 -0700 (PDT), RicodJour <[email protected]>
>> wrote:
>>
>>
>>
>> >On Jul 5, 6:38 pm, Robatoy <[email protected]> wrote:
>> >> On Jul 5, 5:19 pm, RicodJour <[email protected]> wrote:
>>
>> >> > On Jul 2, 4:33 pm, Robatoy <[email protected]> wrote:
>>
>> >> > > I took on this breadmaking hobby a few months ago. And, as per usual,
>> >> > > "what else is out there" got to me.
>> >> > > Last one was the Cuisinart Convection unit. Makes nice loafs, Great
>> >> > > recipe book.
>>
>> >> > > BUT
>>
>> >> > > What a difference:http://www.zojirushi.com/ourproducts/breadmakers/bb_cec20.html
>>
>> >> > > Highly recommended.
>>
>> >> > I picked up an earlier model Zojirushi at a US Postal auction about
>> >> > fifteen years ago. It was a pig in a poke as you couldn't plug it in
>> >> > to see if it worked, and, well, after I got it home $90 later, it
>> >> > didn't. Damn. I opened it up, looked for the big ON/OFF switch,
>> >> > couldn't find it, and closed it back up. Miraculously, that did the
>> >> > trick, and it worked. It's been humming along fine ever since.
>>
>> >> > There's nothing quite like waking up in the morning and having the
>> >> > smell of coffee and fresh bread tickling the nose. Here's a nice one:http://www.bigoven.com/84075-Fennel-Pepperoni-Bread-for-the-Zojirushi...
>> >> > and some morehttp://www.bigoven.com/recipes/any/Zojirushi
>>
>> >> Great link, thank you kind sir.
>>
>> >Think nothing of it, my good man.
>>
>> >> Too hot to bake today. 93°F (Feels like 102°F due to 70% Humidity)
>> >> Yup..Canada.
>>
>> >97F here and it's on its way up.
>> >I hate it when I have to stop making fun of my brother for moving to
>> >Phoenix.
>>
>> I was razzing my son in Vermont about the heat there. It's been beautiful
>> here in Alabama. ;-)
>
>Into everybody's eyes a little sweat must fall...and I hope you're
>soaking wet with sweat next week! ;)
Without a doubt. Then I'll hear it from him. ...until October. ;-)
On Jul 3, 10:48=A0pm, "Lobby Dosser" <[email protected]> wrote:
> "Robatoy" <[email protected]> wrote in message
>
> news:[email protected]...
> On Jul 3, 8:46 pm, Luigi Zanasi <[email protected]> wrote:
>
>
>
>
>
> > On Jul 3, 3:22 pm, Swingman <[email protected]> wrote:
>
> > > On 7/3/2010 4:46 PM, Robatoy wrote:
>
> > > > On Jul 3, 4:27 pm, "[email protected]"<[email protected]>
> > > >> I found I could eat a 1# loaf of that at one sitting when it was
> > > >> warm...
>
> > > >> Brushed with garlic olive oil and browned in the oven before servi=
ng
> > > >> made it too much to resist...
>
> > > >> Robert
>
> > > > You are a bad person.
> > > > Now I want some foccacia, drizzled with some EV and fresh rosemary.
> > > > I wasn't hungry till I read your post.
> > > > You are a bad person.
>
> > > > Very bad.
>
> > > Horrid!
>
> > > Damn I'm hungry ...
>
> > Truly and thoroughly disgusting!!!
>
> > Luigi
>
> http://i123.photobucket.com/albums/o290/Robatoy/focaccia-bread.jpg
>
> -------------------------------------------------------------------------=
-- ----------------
> Why the jug of motor oil?
That's yak urine.
On Jul 6, 12:40=A0pm, RicodJour <[email protected]> wrote:
> On Jul 5, 6:38=A0pm, Robatoy <[email protected]> wrote:
>
>
>
>
>
> > On Jul 5, 5:19=A0pm, RicodJour <[email protected]> wrote:
>
> > > On Jul 2, 4:33=A0pm, Robatoy <[email protected]> wrote:
>
> > > > I took on this breadmaking hobby a few months ago. And, as per usua=
l,
> > > > "what else is out there" got to me.
> > > > Last one was the Cuisinart Convection unit. Makes nice loafs, Great
> > > > recipe book.
>
> > > > BUT
>
> > > > What a difference:http://www.zojirushi.com/ourproducts/breadmakers/=
bb_cec20.html
>
> > > > Highly recommended.
>
> > > I picked up an earlier model Zojirushi at a US Postal auction about
> > > fifteen years ago. =A0It was a pig in a poke as you couldn't plug it =
in
> > > to see if it worked, and, well, after I got it home $90 later, it
> > > didn't. =A0Damn. =A0I opened it up, looked for the big ON/OFF switch,
> > > couldn't find it, and closed it back up. =A0Miraculously, that did th=
e
> > > trick, and it worked. =A0It's been humming along fine ever since.
>
> > > There's nothing quite like waking up in the morning and having the
> > > smell of coffee and fresh bread tickling the nose. =A0Here's a nice o=
ne:http://www.bigoven.com/84075-Fennel-Pepperoni-Bread-for-the-Zojirushi...
> > > and some morehttp://www.bigoven.com/recipes/any/Zojirushi
>
> > Great link, thank you kind sir.
>
> Think nothing of it, my good man.
>
> > Too hot to bake today. 93=B0F (Feels like 102=B0F due to 70% Humidity)
> > Yup..Canada.
>
> 97F here and it's on its way up.
> I hate it when I have to stop making fun of my brother for moving to
> Phoenix.
>
> R
Yup, another hot one today. But I want bread, so outside it goes. Got
to love modern automation. Heck, I can even buy flour in the store, I
don't have to bring in the sheaves.... just the bacon.
On Jul 8, 1:57=A0pm, "Lee Michaels" <leemichaels*[email protected]>
wrote:
> "Robatoy" =A0wrote
>
> People just don't think of Canada this way. We still get 'Murkans
> crossing the border packing parkas and skis.
> =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
>
> Well, they need to protect themselves from polar bear and moose attacks.
>
> Are the polar bears and mooses getting sunburnt too?
Yes. Parkas are a sure-fire way to protect yourself from a pissed off
moose/polar bear, yuppers. LOL
Snowmobile suits are a better choice, they hold more when you crap
yourself in a face-to-face situation with either of those animals.
Them mooses are much bigger than they appear on a postcard. They eat
GreenPeacers and their Volvos.
On Jul 4, 10:18=A0am, Larry Jaques <[email protected]> wrote:
> On Sat, 3 Jul 2010 18:25:02 -0700 (PDT), Robatoy
> <[email protected]> wrote the following:
>
>
>
> >http://i123.photobucket.com/albums/o290/Robatoy/focaccia-bread.jpg
>
> Hayseuss Crisco. You fuel! =A0
>
> Next time, break out the mortar and pestle and grind your rosemary so
> you don't have Lip & Gum Needle-Puncture Syndrome after eating the
> bloody bread, eh? (Or mix it with the liquid in a blender before
> inserting into the recipe.)
>
> --
> It's also helpful to realize that this very body that we have, that's
> sitting right here right now, with its aches and its pleasures, is
> exactly what we need to be fully human, fully awake, fully alive.
> =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =
=A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 -- Pema Chodron
It is decorative, Jako. Pull it off! The good stuff is INSIDE the
bread already.
On Thu, 8 Jul 2010 11:56:27 -0700 (PDT), Robatoy
<[email protected]> wrote:
>Yes. Parkas are a sure-fire way to protect yourself from a pissed off
>moose/polar bear, yuppers. LOL
Unless it's a furry white parka and then the polar bear might mistake
you for a female of the species. Then, you'd better REALLY run.
On Jul 6, 12:40=A0pm, RicodJour <[email protected]> wrote:
> On Jul 5, 6:38=A0pm, Robatoy <[email protected]> wrote:
>
>
>
>
>
> > On Jul 5, 5:19=A0pm, RicodJour <[email protected]> wrote:
>
> > > On Jul 2, 4:33=A0pm, Robatoy <[email protected]> wrote:
>
> > > > I took on this breadmaking hobby a few months ago. And, as per usua=
l,
> > > > "what else is out there" got to me.
> > > > Last one was the Cuisinart Convection unit. Makes nice loafs, Great
> > > > recipe book.
>
> > > > BUT
>
> > > > What a difference:http://www.zojirushi.com/ourproducts/breadmakers/=
bb_cec20.html
>
> > > > Highly recommended.
>
> > > I picked up an earlier model Zojirushi at a US Postal auction about
> > > fifteen years ago. =A0It was a pig in a poke as you couldn't plug it =
in
> > > to see if it worked, and, well, after I got it home $90 later, it
> > > didn't. =A0Damn. =A0I opened it up, looked for the big ON/OFF switch,
> > > couldn't find it, and closed it back up. =A0Miraculously, that did th=
e
> > > trick, and it worked. =A0It's been humming along fine ever since.
>
> > > There's nothing quite like waking up in the morning and having the
> > > smell of coffee and fresh bread tickling the nose. =A0Here's a nice o=
ne:http://www.bigoven.com/84075-Fennel-Pepperoni-Bread-for-the-Zojirushi...
> > > and some morehttp://www.bigoven.com/recipes/any/Zojirushi
>
> > Great link, thank you kind sir.
>
> Think nothing of it, my good man.
>
> > Too hot to bake today. 93=B0F (Feels like 102=B0F due to 70% Humidity)
> > Yup..Canada.
>
> 97F here and it's on its way up.
> I hate it when I have to stop making fun of my brother for moving to
> Phoenix.
>
> R
104 =B0F at my BBQ outdoor kitchen. If the wind turns so it comes from
the North. which it is predicted to do, the temp can drop 30 degrees
in an hour.
BUT.. just 30 mins up the road from my house:
http://tinyurl.com/36vev7x
People just don't think of Canada this way. We still get 'Murkans
crossing the border packing parkas and skis.
"Robatoy" <[email protected]> wrote in message
news:[email protected]...
On Jul 3, 8:46 pm, Luigi Zanasi <[email protected]> wrote:
> On Jul 3, 3:22 pm, Swingman <[email protected]> wrote:
>
>
>
>
>
> > On 7/3/2010 4:46 PM, Robatoy wrote:
>
> > > On Jul 3, 4:27 pm, "[email protected]"<[email protected]>
> > >> I found I could eat a 1# loaf of that at one sitting when it was
> > >> warm...
>
> > >> Brushed with garlic olive oil and browned in the oven before serving
> > >> made it too much to resist...
>
> > >> Robert
>
> > > You are a bad person.
> > > Now I want some foccacia, drizzled with some EV and fresh rosemary.
> > > I wasn't hungry till I read your post.
> > > You are a bad person.
>
> > > Very bad.
>
> > Horrid!
>
> > Damn I'm hungry ...
>
> Truly and thoroughly disgusting!!!
>
> Luigi
http://i123.photobucket.com/albums/o290/Robatoy/focaccia-bread.jpg
-------------------------------------------------------------------------------------------
Why the jug of motor oil?
"Robatoy" <[email protected]> wrote in message
news:[email protected]...
On Jul 3, 10:48 pm, "Lobby Dosser" <[email protected]> wrote:
> "Robatoy" <[email protected]> wrote in message
>
> news:[email protected]...
> On Jul 3, 8:46 pm, Luigi Zanasi <[email protected]> wrote:
>
>
>
>
>
> > On Jul 3, 3:22 pm, Swingman <[email protected]> wrote:
>
> > > On 7/3/2010 4:46 PM, Robatoy wrote:
>
> > > > On Jul 3, 4:27 pm, "[email protected]"<[email protected]>
> > > >> I found I could eat a 1# loaf of that at one sitting when it was
> > > >> warm...
>
> > > >> Brushed with garlic olive oil and browned in the oven before
> > > >> serving
> > > >> made it too much to resist...
>
> > > >> Robert
>
> > > > You are a bad person.
> > > > Now I want some foccacia, drizzled with some EV and fresh rosemary.
> > > > I wasn't hungry till I read your post.
> > > > You are a bad person.
>
> > > > Very bad.
>
> > > Horrid!
>
> > > Damn I'm hungry ...
>
> > Truly and thoroughly disgusting!!!
>
> > Luigi
>
> http://i123.photobucket.com/albums/o290/Robatoy/focaccia-bread.jpg
>
> ---------------------------------------------------------------------------
> ----------------
> Why the jug of motor oil?
That's yak urine.
-------------------------------------------------------------------------------------------------
So, yet another source of Oil!!
"Robatoy" <[email protected]> wrote in message
news:[email protected]...
On Jul 4, 10:18 am, Larry Jaques <[email protected]> wrote:
> On Sat, 3 Jul 2010 18:25:02 -0700 (PDT), Robatoy
> <[email protected]> wrote the following:
>
>
>
> >http://i123.photobucket.com/albums/o290/Robatoy/focaccia-bread.jpg
>
> Hayseuss Crisco. You fuel!
>
> Next time, break out the mortar and pestle and grind your rosemary so
> you don't have Lip & Gum Needle-Puncture Syndrome after eating the
> bloody bread, eh? (Or mix it with the liquid in a blender before
> inserting into the recipe.)
>
> --
> It's also helpful to realize that this very body that we have, that's
> sitting right here right now, with its aches and its pleasures, is
> exactly what we need to be fully human, fully awake, fully alive.
> -- Pema Chodron
It is decorative, Jako. Pull it off! The good stuff is INSIDE the
bread already.
------------------------------------------------------------------
Don't need no steenkin' parsley!
"Robatoy" <[email protected]> wrote in message
news:72cc48ba-0fe0-4444-b27e-b64d3ef3e136@u26g2000yqu.googlegroups.com...
On Jul 4, 8:31 pm, "Lobby Dosser" <[email protected]> wrote:
> "Robatoy" <[email protected]> wrote in message
>
> news:[email protected]...
> On Jul 4, 10:18 am, Larry Jaques <[email protected]> wrote:
>
>
>
>
>
> > On Sat, 3 Jul 2010 18:25:02 -0700 (PDT), Robatoy
> > <[email protected]> wrote the following:
>
> > >http://i123.photobucket.com/albums/o290/Robatoy/focaccia-bread.jpg
>
> > Hayseuss Crisco. You fuel!
>
> > Next time, break out the mortar and pestle and grind your rosemary so
> > you don't have Lip & Gum Needle-Puncture Syndrome after eating the
> > bloody bread, eh? (Or mix it with the liquid in a blender before
> > inserting into the recipe.)
>
> > --
> > It's also helpful to realize that this very body that we have, that's
> > sitting right here right now, with its aches and its pleasures, is
> > exactly what we need to be fully human, fully awake, fully alive.
> > -- Pema Chodron
>
> It is decorative, Jako. Pull it off! The good stuff is INSIDE the
> bread already.
>
> ------------------------------------------------------------------
> Don't need no steenkin' parsley!
Bite your tongue!
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=100
-------------------------------------------------------------------------------------
Pass on the celery too.
[email protected] wrote:
> On Fri, 2 Jul 2010 13:33:31 -0700 (PDT), Robatoy <[email protected]>
> wrote:
>
>> I took on this breadmaking hobby a few months ago. And, as per usual,
>> "what else is out there" got to me.
>> Last one was the Cuisinart Convection unit. Makes nice loafs, Great
>> recipe book.
> We had a "BreadMan", or something like that and really enjoyed it, before the
> element started going. Coming home to goo-bread wasn't much fun. We then
> replaced it with a Cuisinart (the only other machine we could find), which
> apparently makes goo-bread by design. Evidently bread makers are passe, so
> haven't replaced it. SWMBO just buys specialty bread from Panera now.
The problem is yuppie bread makers. You need a real bread maker:
http://jbstein.com/Flick/Mixer.jpg
Then you just need someone that knows how to make the stuff:
http://jbstein.com/Flick/Bread.jpg
http://jbstein.com/Flick/BreadBoard2.jpg
--
Jack
I have not failed. I've just found ten thousand ways that won't work.
http://jbstein.com
Larry Jaques wrote:
> On Tue, 06 Jul 2010 10:41:56 -0400, Jack Stein <[email protected]>
>> The problem is yuppie bread makers. You need a real bread maker:
>> http://jbstein.com/Flick/Mixer.jpg
>
> Izzat a real live 440v 3ph knicker twister, Jack?
It's a real live Hobart A200, 120v dunno hp but the sucker is strong as
hell, heavy as hell also... The last time I moved that sucker I was a
little younger and stronger. It is where it is now...
>> Then you just need someone that knows how to make the stuff:
>>
>> http://jbstein.com/Flick/Bread.jpg
>
> I just finished dessert, but that made me hungry. Sourdough, I hope?
> Got my address?
Not sourdough, but my wifes own recipe of a mix between her super duper
standard homemade regular bread and her super duper Italian bread. I
call it the best Italian bread ever made by any human. It is scary good...
>> http://jbstein.com/Flick/BreadBoard2.jpg
> What, no -real- bread knife?
My wife tells me all the time that is not a bread knife? It has some
corrugated/serrated thing-ees on the end so I tell her it is a bread
knife. I like it because the wide blade makes it easy to cut straight
slices. We fight any time the bread is cut less than perfect... You run
out of big things to fight about after knowing someone 56 years...
> Here's a pretty girl: http://fwd4.me/VyZ
Yeah, thats the style my wife uses. I use it sometimes when she isn't
looking:-)
> For elitists, Wusthof: http://fwd4.me/Vya
I'm way too down to earth (cheap) to buy something like that, That's
like the festool of bread knives:-)
--
Jack
Got Change: Democratic Republic ======> Banana Republic!
http://www.youtube.com/watch?v=kHxb_vZe7Ao
Larry Jaques wrote:
> Is it at least VERY yeasty? That makes for an excellent bread.
The yeasty thing gets old after awhile and you look for other things.
We've been eating mostly our own bread for over 20 years now and now I
like a lighter, airy bread. This Italian/regular she makes is real good
but the crust, particularly when toasted, or in a garlic bread should be
illegal.
I bought her the Hobart about 20 years ago because I loved home made
bread and the yeasty taste was a big part of that, mainly when hot out
of the oven. Now, we freeze her bread and it's great all the time. She
burnt up a "heavy duty" KitchenAid mixer in no time trying to mix dough,
the Hobart doesn't even get warm and will out last both of us I'd guess.
About the only down side is store bought bread is barely eatable.
--
Jack
Got Change: The Individual =======> The Collective!
http://jbstein.com
On Thu, 08 Jul 2010 21:48:56 -0400, Jack Stein <[email protected]>
wrote the following:
>Larry Jaques wrote:
>
>> Is it at least VERY yeasty? That makes for an excellent bread.
>
>The yeasty thing gets old after awhile and you look for other things.
>We've been eating mostly our own bread for over 20 years now and now I
>like a lighter, airy bread. This Italian/regular she makes is real good
>but the crust, particularly when toasted, or in a garlic bread should be
>illegal.
I prefer much denser bread, thanks. Keep your Wonder Bread, Jack. ;)
>I bought her the Hobart about 20 years ago because I loved home made
>bread and the yeasty taste was a big part of that, mainly when hot out
>of the oven. Now, we freeze her bread and it's great all the time. She
>burnt up a "heavy duty" KitchenAid mixer in no time trying to mix dough,
>the Hobart doesn't even get warm and will out last both of us I'd guess.
>About the only down side is store bought bread is barely eatable.
It's barely edible, too. I like the local FredMeyer foccacia, but
it's nothing compared to the loaf I bought in CA a few years ago.
I inherited my dad's Hitachi Home Bakery, but I seldom use it any
more. I keep letting the yeast get too old.
--
EXPLETIVE: A balm, usually applied verbally in hindsight,
which somehow eases those pains and indignities following
our every deficiency in foresight.
On Fri, 2 Jul 2010 13:33:31 -0700 (PDT), Robatoy
<[email protected]> wrote:
>I took on this breadmaking hobby a few months ago. And, as per usual,
>"what else is out there" got to me.
>Last one was the Cuisinart Convection unit. Makes nice loafs, Great
>recipe book.
How does it do on making pizza dough?
On Sat, 3 Jul 2010 19:48:31 -0700, "Lobby Dosser" <[email protected]>
wrote the following:
>"Robatoy" <[email protected]> wrote in message
>news:[email protected]...
>http://i123.photobucket.com/albums/o290/Robatoy/focaccia-bread.jpg
>
>-------------------------------------------------------------------------------------------
>Why the jug of motor oil?
Out of olive?
--
It's also helpful to realize that this very body that we have, that's
sitting right here right now, with its aches and its pleasures, is
exactly what we need to be fully human, fully awake, fully alive.
-- Pema Chodron
On Fri, 2 Jul 2010 13:33:31 -0700 (PDT), Robatoy <[email protected]>
wrote:
>I took on this breadmaking hobby a few months ago. And, as per usual,
>"what else is out there" got to me.
>Last one was the Cuisinart Convection unit. Makes nice loafs, Great
>recipe book.
We had a "BreadMan", or something like that and really enjoyed it, before the
element started going. Coming home to goo-bread wasn't much fun. We then
replaced it with a Cuisinart (the only other machine we could find), which
apparently makes goo-bread by design. Evidently bread makers are passe, so
haven't replaced it. SWMBO just buys specialty bread from Panera now.
>
>What a difference:
>http://www.zojirushi.com/ourproducts/breadmakers/bb_cec20.html
>
>Highly recommended.
At $235 from Amazon isn't exactly FesteringTool country. That's about the
price of a 106" hunk of Festering metal. If the bread machine works as well
as our old BreadMan it would be well worth that. The Cuisinart can go to the
dump. That was a lot of money wasted.
On Thu, 8 Jul 2010 13:57:00 -0400, "Lee Michaels"
<leemichaels*nadaspam*@comcast.net> wrote the following:
>
>"Robatoy" wrote
>
>People just don't think of Canada this way. We still get 'Murkans
>crossing the border packing parkas and skis.
>===============
>
>Well, they need to protect themselves from polar bear and moose attacks.
>
>Are the polar bears and mooses getting sunburnt too?
The meeces are all getting sunburned and the polar bears all drowned.
Just ask Algore. <sigh>
--
EXPLETIVE: A balm, usually applied verbally in hindsight,
which somehow eases those pains and indignities following
our every deficiency in foresight.
On Sat, 3 Jul 2010 18:25:02 -0700 (PDT), Robatoy
<[email protected]> wrote the following:
>
>http://i123.photobucket.com/albums/o290/Robatoy/focaccia-bread.jpg
Hayseuss Crisco. You fuel!
Next time, break out the mortar and pestle and grind your rosemary so
you don't have Lip & Gum Needle-Puncture Syndrome after eating the
bloody bread, eh? (Or mix it with the liquid in a blender before
inserting into the recipe.)
--
It's also helpful to realize that this very body that we have, that's
sitting right here right now, with its aches and its pleasures, is
exactly what we need to be fully human, fully awake, fully alive.
-- Pema Chodron