On Tue, 5 Jul 2016 16:01:33 -0700, Taxed and Spent
> wrote:

>On 7/5/2016 3:53 PM, jmcquown wrote:
>> On 7/5/2016 6:27 PM, Julie Bove wrote:
>>>
>>> But with the Wondra, you don't need the slurry.
>>
>> God forbid you should have to shake some flour with water to make a slurry.
>
>I seem to recall she is "sensitive" to water.

Mother of god...

On Tue, 5 Jul 2016 15:26:59 -0700, "Julie Bove"
> wrote:

>
>"Janet B" > wrote in message
.. .
>> On Mon, 04 Jul 2016 23:34:23 -0700, isw > wrote:
>>
>>>In article >,
>>> Sqwertz > wrote:
>>>
>>>> On Mon, 4 Jul 2016 20:12:49 -0700, Julie Bove wrote:
>>>>
>>>> > "Sqwertz" > wrote in message
>>>> > ...
>>>> >> On Mon, 4 Jul 2016 16:32:28 -0700, Julie Bove wrote:
>>>> >>
>>>> >>> I did try looking but came up empty. Do you know of another brand of
>>>> >>> flour
>>>> >>> like Wondra? It is a cooked flour, perfect for making gravy and
>>>> >>> sauce. No
>>>> >>> need to make a slurry. Can dump it straight in. Never any lumps.
>>>> >>
>>>> >> It is not cooked. And you don't need it. You'd hate it and
>>>> >> eventually just throw it away.
>>>> >
>>>> > Yes it is cooked.
>>>> >
>>>> > http://bakingbites.com/2008/05/what-is-wondra-flour/
>>>> >
>>>> > Says it is essentially cooked already.
>>>>
>>>> Wondra flour is a modified wheat flour starch made from treating it
>>>> with an acid, usually hydrochloric acid. Of course they don't
>>>> advertise that because people get freaked out when they know their
>>>> food has been treated with acid (as Braggs Liquid Aminos has learned).
>>>>
>>>> If Wondra was cooked then it wouldn't have been the subject of the
>>>> current e-coli flour recall. Steaming temperatures (as the above
>>>> website claims) would easily kill e-Coli in milliseconds - well before
>>>> steaming temperatures were reached. But acid treatments don't kill
>>>> e-coli. That is why e-coli survives in - and passes through - your
>>>> stomach. Which is full of acid. And that is why Wondra has been
>>>> recalled.
>>>>
>>>> My store used to carry both the canister and the box of Wondra but
>>>> they were not there today. Any half-moron should be able to make fine
>>>> gravy using AP flour and corn starch. You don't need Wondra.
>>>
>>>"Need"??, No, but it sure is handy when that sauce you've already made
>>>just didn't tighten up the way you expected ...
>>>
>>>Isaac
>>
>> did you know that you can mix a paste of soft butter and flour and put
>> that into the sauce to thicken it? The paste easily blends into the
>> sauce and will not lump.
>> Janet US
>
>Sure I do. And then what? Wait for the butter to kick in and send me flying
>to the bathroom in agony? I can't eat butter. And did you notice the fact
>that I said that you don't need to make a slurry with the Wondra? You do
>know what a slurry is...right?

The butter and flour mixture isn't a slurry - it's called "buerre
manie", or kneaded butter. A slurry is a combination of a starch (corn
starch, flour, etc) and cold water. There is no butter or other fat
involved.

Doris
>

On Tue, 5 Jul 2016 15:26:59 -0700, "Julie Bove"
> wrote:

>
>"Janet B" > wrote in message
.. .
>> On Mon, 04 Jul 2016 23:34:23 -0700, isw > wrote:
>>
>>>In article >,
>>> Sqwertz > wrote:
>>>
>>>> On Mon, 4 Jul 2016 20:12:49 -0700, Julie Bove wrote:
>>>>
>>>> > "Sqwertz" > wrote in message
>>>> > ...
>>>> >> On Mon, 4 Jul 2016 16:32:28 -0700, Julie Bove wrote:
>>>> >>
>>>> >>> I did try looking but came up empty. Do you know of another brand of
>>>> >>> flour
>>>> >>> like Wondra? It is a cooked flour, perfect for making gravy and
>>>> >>> sauce. No
>>>> >>> need to make a slurry. Can dump it straight in. Never any lumps.
>>>> >>
>>>> >> It is not cooked. And you don't need it. You'd hate it and
>>>> >> eventually just throw it away.
>>>> >
>>>> > Yes it is cooked.
>>>> >
>>>> > http://bakingbites.com/2008/05/what-is-wondra-flour/
>>>> >
>>>> > Says it is essentially cooked already.
>>>>
>>>> Wondra flour is a modified wheat flour starch made from treating it
>>>> with an acid, usually hydrochloric acid. Of course they don't
>>>> advertise that because people get freaked out when they know their
>>>> food has been treated with acid (as Braggs Liquid Aminos has learned).
>>>>
>>>> If Wondra was cooked then it wouldn't have been the subject of the
>>>> current e-coli flour recall. Steaming temperatures (as the above
>>>> website claims) would easily kill e-Coli in milliseconds - well before
>>>> steaming temperatures were reached. But acid treatments don't kill
>>>> e-coli. That is why e-coli survives in - and passes through - your
>>>> stomach. Which is full of acid. And that is why Wondra has been
>>>> recalled.
>>>>
>>>> My store used to carry both the canister and the box of Wondra but
>>>> they were not there today. Any half-moron should be able to make fine
>>>> gravy using AP flour and corn starch. You don't need Wondra.
>>>
>>>"Need"??, No, but it sure is handy when that sauce you've already made
>>>just didn't tighten up the way you expected ...
>>>
>>>Isaac
>>
>> did you know that you can mix a paste of soft butter and flour and put
>> that into the sauce to thicken it? The paste easily blends into the
>> sauce and will not lump.
>> Janet US
>
>Sure I do. And then what? Wait for the butter to kick in and send me flying
>to the bathroom in agony? I can't eat butter. And did you notice the fact
>that I said that you don't need to make a slurry with the Wondra? You do
>know what a slurry is...right?
>
you know what? I wasn't responding (talking to you). I was speaking
directly to someone else (Isaac). That means that you don't need to
pay any attention to what I said. You can ignore me. That means you
don't have to post to me. Get it?
I've forgotten more than you will ever know or understand on your
best, most lucid day.
Janet US

On Tue, 5 Jul 2016 15:25:19 -0700, "Julie Bove"
> wrote:

>
>"Doris Night" > wrote in message
.. .
>> On Tue, 5 Jul 2016 00:34:45 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>>"Sqwertz" > wrote in message
...
>>>> On Mon, 4 Jul 2016 20:12:49 -0700, Julie Bove wrote:
>>>>
>>>>> "Sqwertz" > wrote in message
>>>>> ...
>>>>>> On Mon, 4 Jul 2016 16:32:28 -0700, Julie Bove wrote:
>>>>>>
>>>>>>> I did try looking but came up empty. Do you know of another brand of
>>>>>>> flour
>>>>>>> like Wondra? It is a cooked flour, perfect for making gravy and
>>>>>>> sauce.
>>>>>>> No
>>>>>>> need to make a slurry. Can dump it straight in. Never any lumps.
>>>>>>
>>>>>> It is not cooked. And you don't need it. You'd hate it and
>>>>>> eventually just throw it away.
>>>>>
>>>>> Yes it is cooked.
>>>>>
>>>>> http://bakingbites.com/2008/05/what-is-wondra-flour/
>>>>>
>>>>> Says it is essentially cooked already.
>>>>
>>>> Wondra flour is a modified wheat flour starch made from treating it
>>>> with an acid, usually hydrochloric acid. Of course they don't
>>>> advertise that because people get freaked out when they know their
>>>> food has been treated with acid (as Braggs Liquid Aminos has learned).
>>>>
>>>> If Wondra was cooked then it wouldn't have been the subject of the
>>>> current e-coli flour recall. Steaming temperatures (as the above
>>>> website claims) would easily kill e-Coli in milliseconds - well before
>>>> steaming temperatures were reached. But acid treatments don't kill
>>>> e-coli. That is why e-coli survives in - and passes through - your
>>>> stomach. Which is full of acid. And that is why Wondra has been
>>>> recalled.
>>>>
>>>> My store used to carry both the canister and the box of Wondra but
>>>> they were not there today. Any half-moron should be able to make fine
>>>> gravy using AP flour and corn starch. You don't need Wondra.
>>>>
>>>> -sw
>>>
>>>I made gravy all the time without it but it is a heck of a lot easier.
>>
>> How about Veloutine? You just sprinkle it on your liquid and stir.
>
>I had to look it up as I had never heard of it. It's a Knorr product and
>they put all sorts of crap in their food that I don't eat. Ingredients a
>POTATO STARCH, LACTOSE, MALTODEXTRIN, RICE FLOUR, CARAMEL, MONOGLYCERIDE.
>
>So that's a no go for me., Two things I can't eat. Sorry.
>
>>>And it is not true that e-coli can not survive in cooked food. There was
>>>that big Jack In The Box burger thing some years back.
>>
>> The burgers at JITB weren't cooked through. That's how the e-coli
>> survived. That is why it is recommended that you always eat burgers
>> well done.
>
>I know but he was saying the flour couldn't be cooked because it had e-coli.
>The mere fact that something has been cooked means nothing when it comes to
>food poisoning.

No. That is not what he said.
Janet US

"Sqwertz" > wrote in message
...
> On Tue, 5 Jul 2016 15:25:19 -0700, Julie Bove wrote:
>
>> "Doris Night" > wrote in message
>> ...
>>
>>> The burgers at JITB weren't cooked through. That's how the e-coli
>>> survived. That is why it is recommended that you always eat burgers
>>> well done.
>>
>> I know but he was saying the flour couldn't be cooked because it had
>> e-coli.
>> The mere fact that something has been cooked means nothing when it comes
>> to
>> food poisoning.
>
> You totally ignored what I said (twice now) to try and continue to
> support your defective argument.

What defective argument is that?

"Janet B" > wrote in message
...
> On Tue, 5 Jul 2016 15:25:19 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Doris Night" > wrote in message
. ..
>>> On Tue, 5 Jul 2016 00:34:45 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>>"Sqwertz" > wrote in message
...
>>>>> On Mon, 4 Jul 2016 20:12:49 -0700, Julie Bove wrote:
>>>>>
>>>>>> "Sqwertz" > wrote in message
>>>>>> ...
>>>>>>> On Mon, 4 Jul 2016 16:32:28 -0700, Julie Bove wrote:
>>>>>>>
>>>>>>>> I did try looking but came up empty. Do you know of another brand
>>>>>>>> of
>>>>>>>> flour
>>>>>>>> like Wondra? It is a cooked flour, perfect for making gravy and
>>>>>>>> sauce.
>>>>>>>> No
>>>>>>>> need to make a slurry. Can dump it straight in. Never any lumps.
>>>>>>>
>>>>>>> It is not cooked. And you don't need it. You'd hate it and
>>>>>>> eventually just throw it away.
>>>>>>
>>>>>> Yes it is cooked.
>>>>>>
>>>>>> http://bakingbites.com/2008/05/what-is-wondra-flour/
>>>>>>
>>>>>> Says it is essentially cooked already.
>>>>>
>>>>> Wondra flour is a modified wheat flour starch made from treating it
>>>>> with an acid, usually hydrochloric acid. Of course they don't
>>>>> advertise that because people get freaked out when they know their
>>>>> food has been treated with acid (as Braggs Liquid Aminos has learned).
>>>>>
>>>>> If Wondra was cooked then it wouldn't have been the subject of the
>>>>> current e-coli flour recall. Steaming temperatures (as the above
>>>>> website claims) would easily kill e-Coli in milliseconds - well before
>>>>> steaming temperatures were reached. But acid treatments don't kill
>>>>> e-coli. That is why e-coli survives in - and passes through - your
>>>>> stomach. Which is full of acid. And that is why Wondra has been
>>>>> recalled.
>>>>>
>>>>> My store used to carry both the canister and the box of Wondra but
>>>>> they were not there today. Any half-moron should be able to make fine
>>>>> gravy using AP flour and corn starch. You don't need Wondra.
>>>>>
>>>>> -sw
>>>>
>>>>I made gravy all the time without it but it is a heck of a lot easier.
>>>
>>> How about Veloutine? You just sprinkle it on your liquid and stir.
>>
>>I had to look it up as I had never heard of it. It's a Knorr product and
>>they put all sorts of crap in their food that I don't eat. Ingredients
>>a
>>POTATO STARCH, LACTOSE, MALTODEXTRIN, RICE FLOUR, CARAMEL, MONOGLYCERIDE.
>>
>>So that's a no go for me., Two things I can't eat. Sorry.
>>
>>>>And it is not true that e-coli can not survive in cooked food. There was
>>>>that big Jack In The Box burger thing some years back.
>>>
>>> The burgers at JITB weren't cooked through. That's how the e-coli
>>> survived. That is why it is recommended that you always eat burgers
>>> well done.
>>
>>I know but he was saying the flour couldn't be cooked because it had
>>e-coli.
>>The mere fact that something has been cooked means nothing when it comes
>>to
>>food poisoning.
>
> No. That is not what he said.
> Janet US

That's exactly what he said. It's even quoted above.

"jmcquown" > wrote in message
...
> On 7/5/2016 6:26 PM, Julie Bove wrote:
>>
>> "Janet B" > wrote in message
>> ...
>>> On Mon, 04 Jul 2016 23:34:23 -0700, isw > wrote:
>>>
>>>> In article >,
>>>> Sqwertz > wrote:
>>>>
>>>>> On Mon, 4 Jul 2016 20:12:49 -0700, Julie Bove wrote:
>>>>>
>>>>> > "Sqwertz" > wrote in message
>>>>> > ...
>>>>> >> On Mon, 4 Jul 2016 16:32:28 -0700, Julie Bove wrote:
>>>>> >>
>>>>> >>> I did try looking but came up empty. Do you know of another
>>>>> brand of
>>>>> >>> flour
>>>>> >>> like Wondra? It is a cooked flour, perfect for making gravy and
>>>>> >>> sauce. No
>>>>> >>> need to make a slurry. Can dump it straight in. Never any lumps.
>>>>> >>
>>>>> >> It is not cooked. And you don't need it. You'd hate it and
>>>>> >> eventually just throw it away.
>>>>> >
>>>>> > Yes it is cooked.
>>>>> >
>>>>> > http://bakingbites.com/2008/05/what-is-wondra-flour/
>>>>> >
>>>>> > Says it is essentially cooked already.
>>>>>
>>>>> Wondra flour is a modified wheat flour starch made from treating it
>>>>> with an acid, usually hydrochloric acid. Of course they don't
>>>>> advertise that because people get freaked out when they know their
>>>>> food has been treated with acid (as Braggs Liquid Aminos has learned).
>>>>>
>>>>> If Wondra was cooked then it wouldn't have been the subject of the
>>>>> current e-coli flour recall. Steaming temperatures (as the above
>>>>> website claims) would easily kill e-Coli in milliseconds - well before
>>>>> steaming temperatures were reached. But acid treatments don't kill
>>>>> e-coli. That is why e-coli survives in - and passes through - your
>>>>> stomach. Which is full of acid. And that is why Wondra has been
>>>>> recalled.
>>>>>
>>>>> My store used to carry both the canister and the box of Wondra but
>>>>> they were not there today. Any half-moron should be able to make fine
>>>>> gravy using AP flour and corn starch. You don't need Wondra.
>>>>
>>>> "Need"??, No, but it sure is handy when that sauce you've already made
>>>> just didn't tighten up the way you expected ...
>>>>
>>>> Isaac
>>>
>>> did you know that you can mix a paste of soft butter and flour and put
>>> that into the sauce to thicken it? The paste easily blends into the
>>> sauce and will not lump.
>>> Janet US
>>
>> Sure I do. And then what? Wait for the butter to kick in and send me
>> flying to the bathroom in agony? I can't eat butter. And did you notice
>> the fact that I said that you don't need to make a slurry with the
>> Wondra? You do know what a slurry is...right?
>>
>>
> We do know what a slurry is. It is apparently something too darn
> difficult for you do to. Don't ask for suggestions then shoot them down.
> Sorry you cannot eat butter but most people can't keep up with what you
> can and cannot tolerate.

It's not difficult and I didn't ask for suggestions. I asked specifically if
there was another brand of flour like Wondra. People are throwing all this
other stuff into the mix as though I were some simpering idiot who doesn't
know how to cook. That gets very annoying to me.

"Doris Night" > wrote in message
...
> On Tue, 5 Jul 2016 15:26:59 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Janet B" > wrote in message
. ..
>>> On Mon, 04 Jul 2016 23:34:23 -0700, isw > wrote:
>>>
>>>>In article >,
>>>> Sqwertz > wrote:
>>>>
>>>>> On Mon, 4 Jul 2016 20:12:49 -0700, Julie Bove wrote:
>>>>>
>>>>> > "Sqwertz" > wrote in message
>>>>> > ...
>>>>> >> On Mon, 4 Jul 2016 16:32:28 -0700, Julie Bove wrote:
>>>>> >>
>>>>> >>> I did try looking but came up empty. Do you know of another brand
>>>>> >>> of
>>>>> >>> flour
>>>>> >>> like Wondra? It is a cooked flour, perfect for making gravy and
>>>>> >>> sauce. No
>>>>> >>> need to make a slurry. Can dump it straight in. Never any lumps.
>>>>> >>
>>>>> >> It is not cooked. And you don't need it. You'd hate it and
>>>>> >> eventually just throw it away.
>>>>> >
>>>>> > Yes it is cooked.
>>>>> >
>>>>> > http://bakingbites.com/2008/05/what-is-wondra-flour/
>>>>> >
>>>>> > Says it is essentially cooked already.
>>>>>
>>>>> Wondra flour is a modified wheat flour starch made from treating it
>>>>> with an acid, usually hydrochloric acid. Of course they don't
>>>>> advertise that because people get freaked out when they know their
>>>>> food has been treated with acid (as Braggs Liquid Aminos has learned).
>>>>>
>>>>> If Wondra was cooked then it wouldn't have been the subject of the
>>>>> current e-coli flour recall. Steaming temperatures (as the above
>>>>> website claims) would easily kill e-Coli in milliseconds - well before
>>>>> steaming temperatures were reached. But acid treatments don't kill
>>>>> e-coli. That is why e-coli survives in - and passes through - your
>>>>> stomach. Which is full of acid. And that is why Wondra has been
>>>>> recalled.
>>>>>
>>>>> My store used to carry both the canister and the box of Wondra but
>>>>> they were not there today. Any half-moron should be able to make fine
>>>>> gravy using AP flour and corn starch. You don't need Wondra.
>>>>
>>>>"Need"??, No, but it sure is handy when that sauce you've already made
>>>>just didn't tighten up the way you expected ...
>>>>
>>>>Isaac
>>>
>>> did you know that you can mix a paste of soft butter and flour and put
>>> that into the sauce to thicken it? The paste easily blends into the
>>> sauce and will not lump.
>>> Janet US
>>
>>Sure I do. And then what? Wait for the butter to kick in and send me
>>flying
>>to the bathroom in agony? I can't eat butter. And did you notice the fact
>>that I said that you don't need to make a slurry with the Wondra? You do
>>know what a slurry is...right?
>
> The butter and flour mixture isn't a slurry - it's called "buerre
> manie", or kneaded butter. A slurry is a combination of a starch (corn
> starch, flour, etc) and cold water. There is no butter or other fat
> involved.

*I* know what a slurry is. I believe I even mentioned it in the original
post. Yes. Yes I did. I just looked. I also know how to make a white sauce.
That has butter in it.

"Sqwertz" > wrote in message
news
> On Tue, 5 Jul 2016 15:26:59 -0700, Julie Bove wrote:
>
>> "Janet B" > wrote in message
>> ...
>>
>>> did you know that you can mix a paste of soft butter and flour and put
>>> that into the sauce to thicken it? The paste easily blends into the
>>> sauce and will not lump.
>>
>> Sure I do. And then what? Wait for the butter to kick in and send me
>> flying
>> to the bathroom in agony? I can't eat butter.
>
> Margarine works, too. Not that that makes it any easier than making a
> slurry.
>
> [wait for it...]

Most margarine also contains milk. I only know of two that I can purchase
here that don't. One tastes like oil. There are others, perhaps more readily
available in areas where a lot of Jewish people live.

My point was that with the Wondra flour, you could use it as is. No need to
make a paste or slurry or anything else.

"Janet B" > wrote in message
...
> On Tue, 5 Jul 2016 15:26:59 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Janet B" > wrote in message
. ..
>>> On Mon, 04 Jul 2016 23:34:23 -0700, isw > wrote:
>>>
>>>>In article >,
>>>> Sqwertz > wrote:
>>>>
>>>>> On Mon, 4 Jul 2016 20:12:49 -0700, Julie Bove wrote:
>>>>>
>>>>> > "Sqwertz" > wrote in message
>>>>> > ...
>>>>> >> On Mon, 4 Jul 2016 16:32:28 -0700, Julie Bove wrote:
>>>>> >>
>>>>> >>> I did try looking but came up empty. Do you know of another brand
>>>>> >>> of
>>>>> >>> flour
>>>>> >>> like Wondra? It is a cooked flour, perfect for making gravy and
>>>>> >>> sauce. No
>>>>> >>> need to make a slurry. Can dump it straight in. Never any lumps.
>>>>> >>
>>>>> >> It is not cooked. And you don't need it. You'd hate it and
>>>>> >> eventually just throw it away.
>>>>> >
>>>>> > Yes it is cooked.
>>>>> >
>>>>> > http://bakingbites.com/2008/05/what-is-wondra-flour/
>>>>> >
>>>>> > Says it is essentially cooked already.
>>>>>
>>>>> Wondra flour is a modified wheat flour starch made from treating it
>>>>> with an acid, usually hydrochloric acid. Of course they don't
>>>>> advertise that because people get freaked out when they know their
>>>>> food has been treated with acid (as Braggs Liquid Aminos has learned).
>>>>>
>>>>> If Wondra was cooked then it wouldn't have been the subject of the
>>>>> current e-coli flour recall. Steaming temperatures (as the above
>>>>> website claims) would easily kill e-Coli in milliseconds - well before
>>>>> steaming temperatures were reached. But acid treatments don't kill
>>>>> e-coli. That is why e-coli survives in - and passes through - your
>>>>> stomach. Which is full of acid. And that is why Wondra has been
>>>>> recalled.
>>>>>
>>>>> My store used to carry both the canister and the box of Wondra but
>>>>> they were not there today. Any half-moron should be able to make fine
>>>>> gravy using AP flour and corn starch. You don't need Wondra.
>>>>
>>>>"Need"??, No, but it sure is handy when that sauce you've already made
>>>>just didn't tighten up the way you expected ...
>>>>
>>>>Isaac
>>>
>>> did you know that you can mix a paste of soft butter and flour and put
>>> that into the sauce to thicken it? The paste easily blends into the
>>> sauce and will not lump.
>>> Janet US
>>
>>Sure I do. And then what? Wait for the butter to kick in and send me
>>flying
>>to the bathroom in agony? I can't eat butter. And did you notice the fact
>>that I said that you don't need to make a slurry with the Wondra? You do
>>know what a slurry is...right?
>>
> you know what? I wasn't responding (talking to you). I was speaking
> directly to someone else (Isaac). That means that you don't need to
> pay any attention to what I said. You can ignore me. That means you
> don't have to post to me. Get it?
> I've forgotten more than you will ever know or understand on your
> best, most lucid day.
> Janet US

You know what? I can respond to whoever I want to.

"Sqwertz" > wrote in message
...
> On Tue, 5 Jul 2016 15:27:50 -0700, Julie Bove wrote:
>
>> "sf" > wrote in message
>> ...
>>> On Tue, 05 Jul 2016 08:13:12 -0600, Janet B >
>>> wrote:
>>>
>>>> On Mon, 04 Jul 2016 23:34:23 -0700, isw > wrote:
>>>>
>>>> >In article >,
>>>> > Sqwertz > wrote:
>>>> >
>>>> >> On Mon, 4 Jul 2016 20:12:49 -0700, Julie Bove wrote:
>>>> >>
>>>> >> > "Sqwertz" > wrote in message
>>>> >> > ...
>>>> >> >> On Mon, 4 Jul 2016 16:32:28 -0700, Julie Bove wrote:
>>>> >> >>
>>>> >> >>> I did try looking but came up empty. Do you know of another
>>>> >> >>> brand
>>>> >> >>> of
>>>> >> >>> flour
>>>> >> >>> like Wondra? It is a cooked flour, perfect for making gravy and
>>>> >> >>> sauce. No
>>>> >> >>> need to make a slurry. Can dump it straight in. Never any lumps.
>>>> >> >>
>>>> >> >> It is not cooked. And you don't need it. You'd hate it and
>>>> >> >> eventually just throw it away.
>>>> >> >
>>>> >> > Yes it is cooked.
>>>> >> >
>>>> >> > http://bakingbites.com/2008/05/what-is-wondra-flour/
>>>> >> >
>>>> >> > Says it is essentially cooked already.
>>>> >>
>>>> >> Wondra flour is a modified wheat flour starch made from treating it
>>>> >> with an acid, usually hydrochloric acid. Of course they don't
>>>> >> advertise that because people get freaked out when they know their
>>>> >> food has been treated with acid (as Braggs Liquid Aminos has
>>>> >> learned).
>>>> >>
>>>> >> If Wondra was cooked then it wouldn't have been the subject of the
>>>> >> current e-coli flour recall. Steaming temperatures (as the above
>>>> >> website claims) would easily kill e-Coli in milliseconds - well
>>>> >> before
>>>> >> steaming temperatures were reached. But acid treatments don't kill
>>>> >> e-coli. That is why e-coli survives in - and passes through - your
>>>> >> stomach. Which is full of acid. And that is why Wondra has been
>>>> >> recalled.
>>>> >>
>>>> >> My store used to carry both the canister and the box of Wondra but
>>>> >> they were not there today. Any half-moron should be able to make
>>>> >> fine
>>>> >> gravy using AP flour and corn starch. You don't need Wondra.
>>>> >
>>>> >"Need"??, No, but it sure is handy when that sauce you've already made
>>>> >just didn't tighten up the way you expected ...
>>>> >
>>>> >Isaac
>>>>
>>>> did you know that you can mix a paste of soft butter and flour and put
>>>> that into the sauce to thicken it? The paste easily blends into the
>>>> sauce and will not lump.
>>>> Janet US
>>>
>>> Just shake up some flour with a little water (in a covered container)
>>> for a lump free slurry, no need for butter.
>>
>> But with the Wondra, you don't need the slurry.
>
> How hard is it to take a few spoonfulls of the cooking liquid (or tap
> water) and put it into a small cup and stir??? You could have done
> that 50 times in the time you've spent on this useless thread.
>
> (Here comes the list of reasons why it's so difficult to make a
> slurry...)

Nobody said it was hard. That is exactly how I used to do it. But with
Wondra, I don't have to. That means no spoon bowl to wash.

"jmcquown" > wrote in message
...
> On 7/5/2016 6:27 PM, Julie Bove wrote:
>>
>> "sf" > wrote in message
>> ...
>>> On Tue, 05 Jul 2016 08:13:12 -0600, Janet B >
>>> wrote:
>>>
>>>> On Mon, 04 Jul 2016 23:34:23 -0700, isw > wrote:
>>>>
>>>> >In article >,
>>>> > Sqwertz > wrote:
>>>> >
>>>> >> On Mon, 4 Jul 2016 20:12:49 -0700, Julie Bove wrote:
>>>> >>
>>>> >> > "Sqwertz" > wrote in message
>>>> >> > ...
>>>> >> >> On Mon, 4 Jul 2016 16:32:28 -0700, Julie Bove wrote:
>>>> >> >>
>>>> >> >>> I did try looking but came up empty. Do you know of another
>>>> brand >> >>> of
>>>> >> >>> flour
>>>> >> >>> like Wondra? It is a cooked flour, perfect for making gravy
>>>> and >> >>> sauce. No
>>>> >> >>> need to make a slurry. Can dump it straight in. Never any lumps.
>>>> >> >>
>>>> >> >> It is not cooked. And you don't need it. You'd hate it and
>>>> >> >> eventually just throw it away.
>>>> >> >
>>>> >> > Yes it is cooked.
>>>> >> >
>>>> >> > http://bakingbites.com/2008/05/what-is-wondra-flour/
>>>> >> >
>>>> >> > Says it is essentially cooked already.
>>>> >>
>>>> >> Wondra flour is a modified wheat flour starch made from treating it
>>>> >> with an acid, usually hydrochloric acid. Of course they don't
>>>> >> advertise that because people get freaked out when they know their
>>>> >> food has been treated with acid (as Braggs Liquid Aminos has
>>>> learned).
>>>> >>
>>>> >> If Wondra was cooked then it wouldn't have been the subject of the
>>>> >> current e-coli flour recall. Steaming temperatures (as the above
>>>> >> website claims) would easily kill e-Coli in milliseconds - well
>>>> before
>>>> >> steaming temperatures were reached. But acid treatments don't kill
>>>> >> e-coli. That is why e-coli survives in - and passes through - your
>>>> >> stomach. Which is full of acid. And that is why Wondra has been
>>>> >> recalled.
>>>> >>
>>>> >> My store used to carry both the canister and the box of Wondra but
>>>> >> they were not there today. Any half-moron should be able to make
>>>> fine
>>>> >> gravy using AP flour and corn starch. You don't need Wondra.
>>>> >
>>>> >"Need"??, No, but it sure is handy when that sauce you've already made
>>>> >just didn't tighten up the way you expected ...
>>>> >
>>>> >Isaac
>>>>
>>>> did you know that you can mix a paste of soft butter and flour and put
>>>> that into the sauce to thicken it? The paste easily blends into the
>>>> sauce and will not lump.
>>>> Janet US
>>>
>>> Just shake up some flour with a little water (in a covered container)
>>> for a lump free slurry, no need for butter.
>>
>> But with the Wondra, you don't need the slurry.
>
> God forbid you should have to shake some flour with water to make a
> slurry.

Well... You all can keep making your slurries if that's what makes you
happy.

"sf" > wrote in message
news
> On Tue, 5 Jul 2016 18:53:56 -0400, jmcquown >
> wrote:
>
>> On 7/5/2016 6:27 PM, Julie Bove wrote:
>> >
>> > "sf" > wrote in message
>> > ...
>> >> On Tue, 05 Jul 2016 08:13:12 -0600, Janet B >
>> >> wrote:
>> >>
>> >>> On Mon, 04 Jul 2016 23:34:23 -0700, isw > wrote:
>> >>>
>> >>> >In article >,
>> >>> > Sqwertz > wrote:
>> >>> >
>> >>> >> On Mon, 4 Jul 2016 20:12:49 -0700, Julie Bove wrote:
>> >>> >>
>> >>> >> > "Sqwertz" > wrote in message
>> >>> >> > ...
>> >>> >> >> On Mon, 4 Jul 2016 16:32:28 -0700, Julie Bove wrote:
>> >>> >> >>
>> >>> >> >>> I did try looking but came up empty. Do you know of another
>> >>> brand >> >>> of
>> >>> >> >>> flour
>> >>> >> >>> like Wondra? It is a cooked flour, perfect for making gravy
>> >>> and >> >>> sauce. No
>> >>> >> >>> need to make a slurry. Can dump it straight in. Never any
>> >>> >> >>> lumps.
>> >>> >> >>
>> >>> >> >> It is not cooked. And you don't need it. You'd hate it and
>> >>> >> >> eventually just throw it away.
>> >>> >> >
>> >>> >> > Yes it is cooked.
>> >>> >> >
>> >>> >> > http://bakingbites.com/2008/05/what-is-wondra-flour/
>> >>> >> >
>> >>> >> > Says it is essentially cooked already.
>> >>> >>
>> >>> >> Wondra flour is a modified wheat flour starch made from treating
>> >>> >> it
>> >>> >> with an acid, usually hydrochloric acid. Of course they don't
>> >>> >> advertise that because people get freaked out when they know their
>> >>> >> food has been treated with acid (as Braggs Liquid Aminos has
>> >>> learned).
>> >>> >>
>> >>> >> If Wondra was cooked then it wouldn't have been the subject of the
>> >>> >> current e-coli flour recall. Steaming temperatures (as the above
>> >>> >> website claims) would easily kill e-Coli in milliseconds - well
>> >>> before
>> >>> >> steaming temperatures were reached. But acid treatments don't
>> >>> >> kill
>> >>> >> e-coli. That is why e-coli survives in - and passes through -
>> >>> >> your
>> >>> >> stomach. Which is full of acid. And that is why Wondra has been
>> >>> >> recalled.
>> >>> >>
>> >>> >> My store used to carry both the canister and the box of Wondra but
>> >>> >> they were not there today. Any half-moron should be able to make
>> >>> fine
>> >>> >> gravy using AP flour and corn starch. You don't need Wondra.
>> >>> >
>> >>> >"Need"??, No, but it sure is handy when that sauce you've already
>> >>> >made
>> >>> >just didn't tighten up the way you expected ...
>> >>> >
>> >>> >Isaac
>> >>>
>> >>> did you know that you can mix a paste of soft butter and flour and
>> >>> put
>> >>> that into the sauce to thicken it? The paste easily blends into the
>> >>> sauce and will not lump.
>> >>> Janet US
>> >>
>> >> Just shake up some flour with a little water (in a covered container)
>> >> for a lump free slurry, no need for butter.
>> >
>> > But with the Wondra, you don't need the slurry.
>>
>> God forbid you should have to shake some flour with water to make a
>> slurry.
>>
>>
> And won't need to buy an otherwise useless product just to make a
> flour thickened gravy.

It's not otherwise useless. It can be used for other things. It is purported
to make flaky pastries and pie crusts. Fact is, I don't do a lot of baking
like I used to. I like that the Wondra comes in a small and easy to use
container. It's just something that I like and use a lot.

When I bought flour on Sat. I had to wrestle with how much to buy. I don't
like to keep a lot of it and prefer to buy as needed. Two of the very small
bags would have been the perfect amount but it was much cheaper to buy the
larger bag. I only bought that because I need it to mix with the whole wheat
that I am trying to use up. Most weeks I bake nothing at all. So flour isn't
something I keep much of. But I can keep the little can of the Wondra and
that's what works for me.

"Sqwertz" > wrote in message
...
> On Tue, 5 Jul 2016 15:28:40 -0700, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Tue, 5 Jul 2016 00:34:45 -0700, Julie Bove wrote:
>>>
>>>> And it is not true that e-coli can not survive in cooked food. There
>>>> was
>>>> that big Jack In The Box burger thing some years back.
>>>
>>> I specifically said that certain temperatures needed to be achieved.
>>> E-coli is killed at very specific temperatures for very specific
>>> lengths of time. 160F is considered the safe temperature to cook
>>> hamburger and other meats, but JitB was not doing that. If the USDA
>>> says 160F for hamburgers, what do you think would happen to e-coli in
>>> flour steamed at 200-212F?
>>>
>>> Wondra flour may have been steamed back in the 60's and 70's and
>>> General Mills still wants people to think that, but not now.
>>> Virtually all the mass produced modified food starches are now made by
>>> acid, alkaline, or enzymatic treatments.
>>
>> It's not a modified food starch. It's a flour.
>
> And get this - flour is a starch. Duh. Wondra is a pre-gelatinized
> (modified) wheat starch. It's 70+% starch.

Yes. I know it is a starch. But it is labeled as flour and not modified food
starch. It is not just used as a thickener. I can be used as flour.
>
> I think your whole purpose here is to waste other people's time under
> the guise of cooking "conversation".

I wasn't looking for a conversation. I asked what I thought was a very
specific question. I find it hard to believe that no other company makes
this kind of flour but it is rather looking that way.

"Sqwertz" > wrote in message
...
> On Tue, 5 Jul 2016 15:31:24 -0700, Julie Bove wrote:
>
>> I bought a bag of flour at QFC. There was a lady frantically pulling
>> flour
>> from the shelves. The shelves were mostly empty but I did see Wondra.
>
> You started this useless thread by stating that you looked everywhere
> but couldn't find it. Now you're saying that you DID see it????
>
> Sheesh. Attention Whore much?

That's not what I said. I asked for a flour *like* Wondra. As in some other
brand that is *not* Gold Medal. I will use up the can that I have but I have
no intention of buying any more Gold Medal products for the time being. What
I said that I couldn't find was another flour *like* it.

"Julie Bove" > wrote in message
...
>
> "Cheri" > wrote in message
> ...
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Sqwertz" > wrote in message
>>
>>>> My store used to carry both the canister and the box of Wondra but
>>>> they were not there today. Any half-moron should be able to make fine
>>>> gravy using AP flour and corn starch. You don't need Wondra.
>>>>
>>>> -sw
>>>
>>> I made gravy all the time without it but it is a heck of a lot easier.
>>>
>>> And it is not true that e-coli can not survive in cooked food. There was
>>> that big Jack In The Box burger thing some years back.
>>
>> Gee, he decides what you do and don't need, typical king of the internet
>> wannabe.
>>
>> Cheri
>
> And he dissed my burgers. Big old meanie bobeanie! This could be him.
>
> https://www.youtube.com/watch?v=nCNF3wPgqFc

He isn't the only one.


--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>>
>>>> "Sqwertz" > wrote in message
>>>
>>>>> My store used to carry both the canister and the box of Wondra but
>>>>> they were not there today. Any half-moron should be able to make fine
>>>>> gravy using AP flour and corn starch. You don't need Wondra.
>>>>>
>>>>> -sw
>>>>
>>>> I made gravy all the time without it but it is a heck of a lot easier.
>>>>
>>>> And it is not true that e-coli can not survive in cooked food. There
>>>> was
>>>> that big Jack In The Box burger thing some years back.
>>>
>>> Gee, he decides what you do and don't need, typical king of the internet
>>> wannabe.
>>>
>>> Cheri
>>
>> And he dissed my burgers. Big old meanie bobeanie! This could be him.
>>
>> https://www.youtube.com/watch?v=nCNF3wPgqFc
>
> He isn't the only one.

True.

On Tuesday, July 5, 2016 at 6:55:39 PM UTC-4, Jill McQuown wrote:
> On 7/5/2016 6:26 PM, Julie Bove wrote:
> >
> > "Janet B" > wrote in message
> > ...
> >> On Mon, 04 Jul 2016 23:34:23 -0700, isw > wrote:
> >>
> >>> In article >,
> >>> Sqwertz > wrote:
> >>>
> >>>> On Mon, 4 Jul 2016 20:12:49 -0700, Julie Bove wrote:
> >>>>
> >>>> > "Sqwertz" > wrote in message
> >>>> > ...
> >>>> >> On Mon, 4 Jul 2016 16:32:28 -0700, Julie Bove wrote:
> >>>> >>
> >>>> >>> I did try looking but came up empty. Do you know of another
> >>>> brand of
> >>>> >>> flour
> >>>> >>> like Wondra? It is a cooked flour, perfect for making gravy and
> >>>> >>> sauce. No
> >>>> >>> need to make a slurry. Can dump it straight in. Never any lumps.
> >>>> >>
> >>>> >> It is not cooked. And you don't need it. You'd hate it and
> >>>> >> eventually just throw it away.
> >>>> >
> >>>> > Yes it is cooked.
> >>>> >
> >>>> > http://bakingbites.com/2008/05/what-is-wondra-flour/
> >>>> >
> >>>> > Says it is essentially cooked already.
> >>>>
> >>>> Wondra flour is a modified wheat flour starch made from treating it
> >>>> with an acid, usually hydrochloric acid. Of course they don't
> >>>> advertise that because people get freaked out when they know their
> >>>> food has been treated with acid (as Braggs Liquid Aminos has learned).
> >>>>
> >>>> If Wondra was cooked then it wouldn't have been the subject of the
> >>>> current e-coli flour recall. Steaming temperatures (as the above
> >>>> website claims) would easily kill e-Coli in milliseconds - well before
> >>>> steaming temperatures were reached. But acid treatments don't kill
> >>>> e-coli. That is why e-coli survives in - and passes through - your
> >>>> stomach. Which is full of acid. And that is why Wondra has been
> >>>> recalled.
> >>>>
> >>>> My store used to carry both the canister and the box of Wondra but
> >>>> they were not there today. Any half-moron should be able to make fine
> >>>> gravy using AP flour and corn starch. You don't need Wondra.
> >>>
> >>> "Need"??, No, but it sure is handy when that sauce you've already made
> >>> just didn't tighten up the way you expected ...
> >>>
> >>> Isaac
> >>
> >> did you know that you can mix a paste of soft butter and flour and put
> >> that into the sauce to thicken it? The paste easily blends into the
> >> sauce and will not lump.
> >> Janet US
> >
> > Sure I do. And then what? Wait for the butter to kick in and send me
> > flying to the bathroom in agony? I can't eat butter. And did you notice
> > the fact that I said that you don't need to make a slurry with the
> > Wondra? You do know what a slurry is...right?
> >
> >
> We do know what a slurry is. It is apparently something too darn
> difficult for you do to. Don't ask for suggestions then shoot them
> down. Sorry you cannot eat butter but most people can't keep up with
> what you can and cannot tolerate.

Or we know that if we manage to keep track, she'll say we are stalking
her.

Cindy Hamilton

On Tue, 5 Jul 2016 21:17:47 -0700, "Julie Bove"
> wrote:

>It's not difficult and I didn't ask for suggestions. I asked specifically if
>there was another brand of flour like Wondra.

No. There, does that answer your specific question?

Doris

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Cheri" > wrote in message
>>> ...
>>>>
>>>> "Julie Bove" > wrote in message
>>>> ...
>>>>>
>>>>> "Sqwertz" > wrote in message
>>>>
>>>>>> My store used to carry both the canister and the box of Wondra but
>>>>>> they were not there today. Any half-moron should be able to make
>>>>>> fine
>>>>>> gravy using AP flour and corn starch. You don't need Wondra.
>>>>>>
>>>>>> -sw
>>>>>
>>>>> I made gravy all the time without it but it is a heck of a lot easier.
>>>>>
>>>>> And it is not true that e-coli can not survive in cooked food. There
>>>>> was
>>>>> that big Jack In The Box burger thing some years back.
>>>>
>>>> Gee, he decides what you do and don't need, typical king of the
>>>> internet
>>>> wannabe.
>>>>
>>>> Cheri
>>>
>>> And he dissed my burgers. Big old meanie bobeanie! This could be him.
>>>
>>> https://www.youtube.com/watch?v=nCNF3wPgqFc
>>
>> He isn't the only one.
>
> True.

More like this:

http://www.flamewarriorsguide.com/warriorshtm/jerk.htm

On 7/6/2016 12:24 AM, Julie Bove wrote:
>
> "Sqwertz" > wrote in message
> ...
>> On Tue, 5 Jul 2016 15:27:50 -0700, Julie Bove wrote:
>>
>>> But with the Wondra, you don't need the slurry.
>>
>> How hard is it to take a few spoonfulls of the cooking liquid (or tap
>> water) and put it into a small cup and stir??? You could have done
>> that 50 times in the time you've spent on this useless thread.
>>
>> (Here comes the list of reasons why it's so difficult to make a
>> slurry...)
>
> Nobody said it was hard. That is exactly how I used to do it. But with
> Wondra, I don't have to. That means no spoon bowl to wash.

Aww, damn. I'd sure hate to have to wash a spoon and a cup! You know
described yourself perfectly in another reply: a simpering idiot.

Doris gave you the answer: NO. If there's something else out like like
Wondra the replies you've gotten would indicate we are not aware of any.

Want me to send you the <gasp> expired cannister of Wondra I have in the
pantry? LOL

Jill

On 7/6/2016 12:20 AM, Julie Bove wrote:
>
> "Doris Night" > wrote in message
> ...
>>
>> The butter and flour mixture isn't a slurry - it's called "buerre
>> manie", or kneaded butter. A slurry is a combination of a starch (corn
>> starch, flour, etc) and cold water. There is no butter or other fat
>> involved.
>
> *I* know what a slurry is. I believe I even mentioned it in the original
> post. Yes. Yes I did. I just looked. I also know how to make a white
> sauce. That has butter in it.

No one was talking about white sauce. You're flip-flopping again.

Jill

"Cheri" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>>
>>>> "Cheri" > wrote in message
>>>> ...
>>>>>
>>>>> "Julie Bove" > wrote in message
>>>>> ...
>>>>>>
>>>>>> "Sqwertz" > wrote in message
>>>>>
>>>>>>> My store used to carry both the canister and the box of Wondra but
>>>>>>> they were not there today. Any half-moron should be able to make
>>>>>>> fine
>>>>>>> gravy using AP flour and corn starch. You don't need Wondra.
>>>>>>>
>>>>>>> -sw
>>>>>>
>>>>>> I made gravy all the time without it but it is a heck of a lot
>>>>>> easier.
>>>>>>
>>>>>> And it is not true that e-coli can not survive in cooked food. There
>>>>>> was
>>>>>> that big Jack In The Box burger thing some years back.
>>>>>
>>>>> Gee, he decides what you do and don't need, typical king of the
>>>>> internet
>>>>> wannabe.
>>>>>
>>>>> Cheri
>>>>
>>>> And he dissed my burgers. Big old meanie bobeanie! This could be him.
>>>>
>>>> https://www.youtube.com/watch?v=nCNF3wPgqFc
>>>
>>> He isn't the only one.
>>
>> True.
>
> More like this:
>
> http://www.flamewarriorsguide.com/warriorshtm/jerk.htm

Wow you got that spot on) Well found)

--
http://www.helpforheroes.org.uk/shop/

"Doris Night" > wrote in message
...
> On Tue, 5 Jul 2016 21:17:47 -0700, "Julie Bove"
> > wrote:
>
>>It's not difficult and I didn't ask for suggestions. I asked specifically
>>if
>>there was another brand of flour like Wondra.
>
> No. There, does that answer your specific question?

Yes.

"jmcquown" > wrote in message
news
> On 7/6/2016 12:24 AM, Julie Bove wrote:
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Tue, 5 Jul 2016 15:27:50 -0700, Julie Bove wrote:
>>>
>>>> But with the Wondra, you don't need the slurry.
>>>
>>> How hard is it to take a few spoonfulls of the cooking liquid (or tap
>>> water) and put it into a small cup and stir??? You could have done
>>> that 50 times in the time you've spent on this useless thread.
>>>
>>> (Here comes the list of reasons why it's so difficult to make a
>>> slurry...)
>>
>> Nobody said it was hard. That is exactly how I used to do it. But with
>> Wondra, I don't have to. That means no spoon bowl to wash.
>
> Aww, damn. I'd sure hate to have to wash a spoon and a cup! You know
> described yourself perfectly in another reply: a simpering idiot.
>
> Doris gave you the answer: NO. If there's something else out like like
> Wondra the replies you've gotten would indicate we are not aware of any.
>
> Want me to send you the <gasp> expired cannister of Wondra I have in the
> pantry? LOL

Why would I want your ancient Wondra? I could buy it if I wanted to. Fact
is, I want to buy a different brand. But if you still have foods around that
were your mother's, your kitchen must be scary indeed.

"jmcquown" > wrote in message
...
> On 7/6/2016 12:20 AM, Julie Bove wrote:
>>
>> "Doris Night" > wrote in message
>> ...
>>>
>>> The butter and flour mixture isn't a slurry - it's called "buerre
>>> manie", or kneaded butter. A slurry is a combination of a starch (corn
>>> starch, flour, etc) and cold water. There is no butter or other fat
>>> involved.
>>
>> *I* know what a slurry is. I believe I even mentioned it in the original
>> post. Yes. Yes I did. I just looked. I also know how to make a white
>> sauce. That has butter in it.
>
> No one was talking about white sauce. You're flip-flopping again.

Actually someone mentioned a mix of flour and butter and that is the start
of a white sauce. No?

"Julie Bove" > wrote in message
...
>
> "Doris Night" > wrote in message
> ...
>> On Tue, 5 Jul 2016 21:17:47 -0700, "Julie Bove"
>> > wrote:
>>
>>>It's not difficult and I didn't ask for suggestions. I asked specifically
>>>if
>>>there was another brand of flour like Wondra.
>>
>> No. There, does that answer your specific question?
>
> Yes.

I would add to to that ... so far as she knows. Unless of course she knows
everything?

--
http://www.helpforheroes.org.uk/shop/

"Julie Bove" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>> On 7/6/2016 12:20 AM, Julie Bove wrote:
>>>
>>> "Doris Night" > wrote in message
>>> ...
>>>>
>>>> The butter and flour mixture isn't a slurry - it's called "buerre
>>>> manie", or kneaded butter. A slurry is a combination of a starch (corn
>>>> starch, flour, etc) and cold water. There is no butter or other fat
>>>> involved.
>>>
>>> *I* know what a slurry is. I believe I even mentioned it in the original
>>> post. Yes. Yes I did. I just looked. I also know how to make a white
>>> sauce. That has butter in it.
>>
>> No one was talking about white sauce. You're flip-flopping again.
>
> Actually someone mentioned a mix of flour and butter and that is the start
> of a white sauce. No?

If it is of any use I can tell you what I use to thicken gravies and sauces.

I whiz butter and flour up until it looks like breadcrumbs. I can keep a
poly bag of it in the freezer and just spoon some out when I need it. It
doesn't freeze in a hard lump either.

I just add it to the liquid in the pan and whisk it up.



--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 7/6/2016 12:20 AM, Julie Bove wrote:
>>>>
>>>> "Doris Night" > wrote in message
>>>> ...
>>>>>
>>>>> The butter and flour mixture isn't a slurry - it's called "buerre
>>>>> manie", or kneaded butter. A slurry is a combination of a starch (corn
>>>>> starch, flour, etc) and cold water. There is no butter or other fat
>>>>> involved.
>>>>
>>>> *I* know what a slurry is. I believe I even mentioned it in the
>>>> original
>>>> post. Yes. Yes I did. I just looked. I also know how to make a white
>>>> sauce. That has butter in it.
>>>
>>> No one was talking about white sauce. You're flip-flopping again.
>>
>> Actually someone mentioned a mix of flour and butter and that is the
>> start of a white sauce. No?
>
> If it is of any use I can tell you what I use to thicken gravies and
> sauces.
>
> I whiz butter and flour up until it looks like breadcrumbs. I can keep a
> poly bag of it in the freezer and just spoon some out when I need it. It
> doesn't freeze in a hard lump either.
>
> I just add it to the liquid in the pan and whisk it up.

That's a great idea.

Cheri

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> On 7/6/2016 12:20 AM, Julie Bove wrote:
>>>>>
>>>>> "Doris Night" > wrote in message
>>>>> ...
>>>>>>
>>>>>> The butter and flour mixture isn't a slurry - it's called "buerre
>>>>>> manie", or kneaded butter. A slurry is a combination of a starch
>>>>>> (corn
>>>>>> starch, flour, etc) and cold water. There is no butter or other fat
>>>>>> involved.
>>>>>
>>>>> *I* know what a slurry is. I believe I even mentioned it in the
>>>>> original
>>>>> post. Yes. Yes I did. I just looked. I also know how to make a white
>>>>> sauce. That has butter in it.
>>>>
>>>> No one was talking about white sauce. You're flip-flopping again.
>>>
>>> Actually someone mentioned a mix of flour and butter and that is the
>>> start of a white sauce. No?
>>
>> If it is of any use I can tell you what I use to thicken gravies and
>> sauces.
>>
>> I whiz butter and flour up until it looks like breadcrumbs. I can keep a
>> poly bag of it in the freezer and just spoon some out when I need it. It
>> doesn't freeze in a hard lump either.
>>
>> I just add it to the liquid in the pan and whisk it up.
>
> That's a great idea.

Hope you like it


--
http://www.helpforheroes.org.uk/shop/

In article >,
Julie Bove > wrote:
>
>"Sqwertz" > wrote in message
...
>> On Tue, 5 Jul 2016 00:34:45 -0700, Julie Bove wrote:
>>
>>> And it is not true that e-coli can not survive in cooked food. There was
>>> that big Jack In The Box burger thing some years back.
>>
>> I specifically said that certain temperatures needed to be achieved.
>> E-coli is killed at very specific temperatures for very specific
>> lengths of time. 160F is considered the safe temperature to cook
>> hamburger and other meats, but JitB was not doing that. If the USDA
>> says 160F for hamburgers, what do you think would happen to e-coli in
>> flour steamed at 200-212F?
>>
>> Wondra flour may have been steamed back in the 60's and 70's and
>> General Mills still wants people to think that, but not now.
>> Virtually all the mass produced modified food starches are now made by
>> acid, alkaline, or enzymatic treatments.
>>
>> -sw
>
>It's not a modified food starch. It's a flour.
>
The stupid part is that there are only 2 (read that two as the number
two--as in 1 + 1) batches of Wondra that are subject to the recall. And
my local Winco (Julie shops at Winco doesn't she) AND both of my local
Walmarts have Wondra in stock--and both with later "Use By" dates than
the recalled batches. So what the hell is the problem?

-ray

On 7/6/2016 9:34 PM, Ray Abbitt wrote:
> The stupid part is that there are only 2 (read that two as the number
> two--as in 1 + 1) batches of Wondra that are subject to the recall. And
> my local Winco (Julie shops at Winco doesn't she) AND both of my local
> Walmarts have Wondra in stock--and both with later "Use By" dates than
> the recalled batches. So what the hell is the problem?
>
> -ray

She shops in different stores depending on what she wants to buy. She
wants something *like* Wondra, not Wondra. Even though Wondra seemed to
work okay before...

Jill

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 7/6/2016 12:20 AM, Julie Bove wrote:
>>>>
>>>> "Doris Night" > wrote in message
>>>> ...
>>>>>
>>>>> The butter and flour mixture isn't a slurry - it's called "buerre
>>>>> manie", or kneaded butter. A slurry is a combination of a starch (corn
>>>>> starch, flour, etc) and cold water. There is no butter or other fat
>>>>> involved.
>>>>
>>>> *I* know what a slurry is. I believe I even mentioned it in the
>>>> original
>>>> post. Yes. Yes I did. I just looked. I also know how to make a white
>>>> sauce. That has butter in it.
>>>
>>> No one was talking about white sauce. You're flip-flopping again.
>>
>> Actually someone mentioned a mix of flour and butter and that is the
>> start of a white sauce. No?
>
> If it is of any use I can tell you what I use to thicken gravies and
> sauces.
>
> I whiz butter and flour up until it looks like breadcrumbs. I can keep a
> poly bag of it in the freezer and just spoon some out when I need it. It
> doesn't freeze in a hard lump either.
>
> I just add it to the liquid in the pan and whisk it up.

Sorry, no use to me as I can't eat butter and I also don't want to add more
fat to my food.

"Ray Abbitt" > wrote in message
...
> In article >,
> Julie Bove > wrote:
>>
>>"Sqwertz" > wrote in message
...
>>> On Tue, 5 Jul 2016 00:34:45 -0700, Julie Bove wrote:
>>>
>>>> And it is not true that e-coli can not survive in cooked food. There
>>>> was
>>>> that big Jack In The Box burger thing some years back.
>>>
>>> I specifically said that certain temperatures needed to be achieved.
>>> E-coli is killed at very specific temperatures for very specific
>>> lengths of time. 160F is considered the safe temperature to cook
>>> hamburger and other meats, but JitB was not doing that. If the USDA
>>> says 160F for hamburgers, what do you think would happen to e-coli in
>>> flour steamed at 200-212F?
>>>
>>> Wondra flour may have been steamed back in the 60's and 70's and
>>> General Mills still wants people to think that, but not now.
>>> Virtually all the mass produced modified food starches are now made by
>>> acid, alkaline, or enzymatic treatments.
>>>
>>> -sw
>>
>>It's not a modified food starch. It's a flour.
>>
> The stupid part is that there are only 2 (read that two as the number
> two--as in 1 + 1) batches of Wondra that are subject to the recall. And
> my local Winco (Julie shops at Winco doesn't she) AND both of my local
> Walmarts have Wondra in stock--and both with later "Use By" dates than
> the recalled batches. So what the hell is the problem?

I never said it wasn't in stock. My issue is that so much Gold Medal stuff
has been recalled, I don't want to buy that brand right now. That may change
in the future but for now I shall buy another brand. Which is why I asked
the question.

"jmcquown" > wrote in message
...
> On 7/6/2016 9:34 PM, Ray Abbitt wrote:
>> The stupid part is that there are only 2 (read that two as the number
>> two--as in 1 + 1) batches of Wondra that are subject to the recall. And
>> my local Winco (Julie shops at Winco doesn't she) AND both of my local
>> Walmarts have Wondra in stock--and both with later "Use By" dates than
>> the recalled batches. So what the hell is the problem?
>>
>> -ray
>
> She shops in different stores depending on what she wants to buy. She
> wants something *like* Wondra, not Wondra. Even though Wondra seemed to
> work okay before...

OMG! You people here are especially thick! I am displeased with the company
that makes Gold Medal flours. So many things were recalled, not once but
twice. I do not want to buy that brand at this point in time. Got it?
Probably not, but one can always hope.

"Ophelia" > wrote in message
...
>
>
> "Cheri" > wrote in message

>>> I whiz butter and flour up until it looks like breadcrumbs. I can keep
>>> a
>>> poly bag of it in the freezer and just spoon some out when I need it.
>>> It
>>> doesn't freeze in a hard lump either.
>>>
>>> I just add it to the liquid in the pan and whisk it up.
>>
>> That's a great idea.
>
> Hope you like it

I know I will since I usually do the butter flour mix to add to things, and
that will be so handy to have in the freezer. Thanks for the suggestion, I
am always looking for easier ways.

Cheri

>"Ophelia" > wrote in message
...

>> If it is of any use I can tell you what I use to thicken gravies and
>> sauces.
>>
>> I whiz butter and flour up until it looks like breadcrumbs. I can keep a
>> poly bag of it in the freezer and just spoon some out when I need it. It
>> doesn't freeze in a hard lump either.
>>
>> I just add it to the liquid in the pan and whisk it up.

That is a really good idea! I'm going to file it away for future
reference.

I'd imagine that you could do this with olive oil instead, if you
didn't want to use butter for some reason.

Thanks very much!

Doris

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Cheri" > wrote in message
>
>>>> I whiz butter and flour up until it looks like breadcrumbs. I can keep
>>>> a
>>>> poly bag of it in the freezer and just spoon some out when I need it.
>>>> It
>>>> doesn't freeze in a hard lump either.
>>>>
>>>> I just add it to the liquid in the pan and whisk it up.
>>>
>>> That's a great idea.
>>
>> Hope you like it
>
> I know I will since I usually do the butter flour mix to add to things,
> and that will be so handy to have in the freezer. Thanks for the
> suggestion, I am always looking for easier ways.

You are welcome. It works well very for me
--
http://www.helpforheroes.org.uk/shop/

"Doris Night" > wrote in message
...
>>"Ophelia" > wrote in message
...
>
>>> If it is of any use I can tell you what I use to thicken gravies and
>>> sauces.
>>>
>>> I whiz butter and flour up until it looks like breadcrumbs. I can keep
>>> a
>>> poly bag of it in the freezer and just spoon some out when I need it.
>>> It
>>> doesn't freeze in a hard lump either.
>>>
>>> I just add it to the liquid in the pan and whisk it up.
>
> That is a really good idea! I'm going to file it away for future
> reference.
>
> I'd imagine that you could do this with olive oil instead, if you
> didn't want to use butter for some reason.
>
> Thanks very much!

Not sure how you get it like dry breadcrumb using oil.


>
> Doris

--
http://www.helpforheroes.org.uk/shop/

On 7/7/2016 1:06 AM, Ophelia wrote:
>
>
> "Cheri" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Cheri" > wrote in message
>>
>>>>> I whiz butter and flour up until it looks like breadcrumbs. I can
>>>>> keep a
>>>>> poly bag of it in the freezer and just spoon some out when I need
>>>>> it. It
>>>>> doesn't freeze in a hard lump either.
>>>>>
>>>>> I just add it to the liquid in the pan and whisk it up.
>>>>
>>>> That's a great idea.
>>>
>>> Hope you like it
>>
>> I know I will since I usually do the butter flour mix to add to
>> things, and that will be so handy to have in the freezer. Thanks for
>> the suggestion, I am always looking for easier ways.
>
> You are welcome. It works well very for me

And if the ratios are right, it can also be used to make a quick pastry,
I suppose.
Graham