On Sun, 17 Jul 2011 18:34:38 -0700 (PDT), Bryan
> wrote:
snip
>

I find white flour to be pretty tasteless, which isn't a
>bad thing if the focus is on the adjuncts, and high gluten white flour
>is less tasteless, especially the nice crusty breads, but even there
>the flavor is mostly from the yeast and the browned surface. The only
>point I agree with Sheldon on is the BLT. There, whole wheat
>dominates overly, and detracts from the bacon and tomato.
>
>> Janet US
>
>--Bryan

You shouldn't be getting flavor from the yeast (not in the traditional
sense). Not that yeasty flavor any way. That is what artisanal
breads are all about. The flavor is developed by long builds. I've
never heard anyone say the high gluten flour has better flavor. I
think it is more likely how the dough has been treated, how many/ how
long each build is, the baking temperature that contributes to the
flavor.
Janet US

>
> Dip bread in this mixture and slowly cook on a square, non-stick pan
> with 2 T of neutral oil. *I use peanut. *Control heat carefully so as
>
> --Bryan

It may be "hearty," but whole wheat French toast is disgusting. A
good artisanal white bread or brioche is the best. And peanut oil has
a distinct taste, so I would use canola oil instead. And why would
you mix a good maple syrup with Karo? Just curious about that one....

N.

On Sun, 17 Jul 2011 09:02:06 -0700, wrote:

> On Sun, 17 Jul 2011 07:46:58 -0500, George Leppla
> > wrote:
>
>>On 7/16/2011 7:49 PM, Pete C. wrote:
>>> Pace is ok, but I really like the La Costena salsas. More variety and
>>> more authentic, actually made in Mexico.
>>
>>
>>Sam's sells Pace in the Bucket-O-Salsa size. We keep the container in
>>our second refrigerator and fill a smaller container for every day use.
>>It is inexpensive and I like it.
>>
>>Not every part of every meal has to be home-made or gourmet quality.
>>
>>Heck... I have even been known to make dishes that include canned soup!
>><GASP>
>>
>>George L
>
> THUD <Falling over faint.>
>
> koko

where are the food police when you really need them? (not you, bobo.)

your pal,
blake

On Jul 18, 2:23*pm, Nancy2 > wrote:
> > Dip bread in this mixture and slowly cook on a square, non-stick pan
> > with 2 T of neutral oil. *I use peanut. *Control heat carefully so as
>
> > --Bryan
>
> It may be "hearty," but whole wheat French toast is disgusting. *A
> good artisanal white bread or brioche is the best. *And peanut oil has
> a distinct taste, so I would use canola oil instead. *And why would
> you mix a good maple syrup with Karo? *Just curious about that one....
>
> N.

Probably to make the maple syrup go farther. Bryan introduced me to
the Joys of Maple Syrup years ago, and we'd buy whatever brand of
pancake syrup and spike it up with pure maple, and it was SO GOOD!
Pure maple can be a bit much on pancakes though. I guess? Lord knows
it's expensive enough though!

John Kuthe...

Joan Kuthe wrote:
>
>Bwrrryan introduced me to the Joys of Maple Syrup years ago.

Awwww... how schweet!