"Terry Coombs" > wrote in message
news
> On 7/4/2017 5:03 PM, Julie Bove wrote:
>>
>> "Bruce" > wrote in message
>> ...
>>> On Tue, 04 Jul 2017 18:42:41 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>> On Tue 04 Jul 2017 08:28:34a, Terry Coombs told us...
>>>>
>>>>> On 7/4/2017 10:12 AM, U.S. Janet B. wrote:
>>>>>> On Tue, 4 Jul 2017 07:33:40 -0500, Terry Coombs
>>>>>> > wrote:
>>>>>>
>>>>>>> On 7/4/2017 4:06 AM, Julie Bove wrote:
>>>>>>>> "U.S. Janet B." > wrote in message
>>>>>>>> ...
>>>>>>>>> On Mon, 3 Jul 2017 23:27:04 -0700, "Julie Bove"
>>>>>>>>> > wrote:
>>>>>>>>>
>>>>>>>>>> "Bruce" > wrote in message
>>>>>>>>>> ...
>>>>>>>>>>> On Mon, 03 Jul 2017 23:00:08 -0600, U.S. Janet B.
>>>>>>>>>>> > wrote:
>>>>>>>>>>>
>>>>>>>>>>>> get help with this at alt.bread.recipes. This is not a
>>>>>>>>>>>> recipe exchange group. It is a group that is meant to
>>>>>>>>>>>> share and help each other. Not a very busy group in the
>>>>>>>>>>>> summer. Huh?
>>>>>>>>>> Doesn't seem any less busy to me. And I seem to remember a
>>>>>>>>>> recent exchange of potato salad recipes.
>>>>>>>>> your cognitive abilities have not improved during your hiatus.
>>>>>>>>> Do not screw things up for a newcomer.
>>>>>>>>> The OP is directed to alt.bread.recipes
>>>>>>>> Hey wait! I thought the OTHER Janet was in charge. Or maybe it
>>>>>>>> was Roy?
>>>>>>>>
>>>>>>>> And how did I screw anything up for him?
>>>>>>> You didn't , but I suspect Janet might have a control problem
>>>>>>> after
>>>>>>> reading some of her (?) other posts ... I don't get "directed"
>>>>>>> anywhere , though I do appreciate suggestions .
>>>>>>>
>>>>>>> --
>>>>>>>
>>>>>>> Snag
>>>>>> Consider the offer of help at a bread group withdrawn. I am so
>>>>>> sorry you found offense at the word directed that was used to
>>>>>> clarify for another poster. With your current post you have
>>>>>> shown just exactly the kind of person you are. BTW, are you
>>>>>> aware there are several Janet here?
>>>>>> Have fun with Julie.
>>>>>> Janet US
>>>>>
>>>>> Too late ... and I know very little about this group or the
>>>>> dynamics
>>>>> . If it's like most every other group I read , there are a couple
>>>>> of sour grapes that generally cause problems . I felt the use of
>>>>> "directed" to be dismissive . I'll figure out who the trolls are
>>>>> as we go along , shouldn't be that hard .
>>>>>
>>>>> --
>>>>>
>>>>> Snag
>>>>>
>>>>>
>>>>
>>>> And now I think you're full of shit! "Directed" in this case was
>>>> meant as "referred", and if that bothers you, too, then **** off!
>>>
>>> Lol, if I was a newcomer here I'd feel as if I stepped into One Flew
>>> Over the Cuckoo's Nest.
>>
>> I hope I didn't do anything wrong. I posted a couple of recipes. Would
>> have put up some others but didn't for fear of getting grief for doing
>> so.
>
> Naw Bruce , I've been involved in usenet for nearly 20 years now . Grew
> a carapace long ago . Gee Julie , I mighta screwed up , I just posted a
> recipe for baby clams in white wine sauce under my sig in a reply to
> Boring Elgar upthread a few posts .

Hehe. I'll bet that would put some panties in a wad. I know my husband would
like your recipe but due to his gout, he has to avoid seafood. I myself am
not a seafood lover despite living in the PNW.

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > Julie Bove wrote in rec.food.cooking:
>> >
>> > >
>> >>"Bruce" > wrote in message
>> > > ...
>> >>> On Mon, 03 Jul 2017 23:00:08 -0600, U.S. Janet B. >
>> >>> wrote:
>> > > >
>> >>> > On Mon, 3 Jul 2017 22:19:01 -0500, Terry Coombs
>> > >>> > wrote:
>> >>> >
>> >>>>> But several here will recognize my name from other groups . I
>> > > came
>> >>> > > looking for a baking group , found this one after determining
>> >>> > > the baking group I found hasn't had a new post since last year
>> >>> > > ...
>> >>> > >
>> >>>>> I was looking for some advice about whole wheat bread , ended
>> up >>> > > making a couple of batches of "half-wheat" instead . I
>> subbed >>> > > about half of the white flour in my favorite bread
>> recipe with >>> > > stone ground wheat flour , and it turned out
>> pretty good . I >>> > > also had to add a couple of tablespoons extra
>> water to get the >>> > > right consistency .
>> >>> > >
>> >>>>> I do most of the cooking here , and am always on the lookout
>> for >>> > > something new ... in particular , the wife has had a
>> >>> > > recommendation to get more fiber in her diet (that's why the
>> >>> > > half-wheat bread) , and I'll be looking for dishes that will
>> >>> > > help with that . Beans are a good source of fiber , but there
>> >>> > > are only so many ways you can cook beans ...
>> >>> > >
>> >>>>> --
>> >>> > >
>> >>>>> Snag
>> >>> > >
>> >>> > get help with this at alt.bread.recipes. This is not a recipe
>> >>> > exchange group. It is a group that is meant to share and help
>> >>> > each other. Not a very busy group in the summer.
>> > > >
>> >>> Huh?
>> > >
>> > > Doesn't seem any less busy to me. And I seem to remember a recent
>> > > exchange of potato salad recipes.
>> >
>> > Hi Julie, she's talking alt.bread.recipes, not here. ABR's recipes
>> > are largely about bread and for the past 3 years or so, most posted
>> > recipes were for bread machines (not all, just most). Most other
>> > talk was about other things for the past 4-5 years, but were bread
>> > related.
>>
>> I know what she's talking about. It just came across to me like she
>> was trying to run him off.
>
> In ABR? Might be, hard to judge.

No. I've not gone to that group. Sounded like she didn't want him posting
here. Maybe it was just worded badly but that was how I took it.

"dsi1" > wrote in message
...
> On Tuesday, July 4, 2017 at 2:29:42 AM UTC-10, Terry Coombs wrote:
>> On 7/4/2017 12:00 AM, U.S. Janet B. wrote:
>> > On Mon, 3 Jul 2017 22:19:01 -0500, Terry Coombs >
>> > wrote:
>> >
>> >> But several here will recognize my name from other groups . I came
>> >> looking for a baking group , found this one after determining the
>> >> baking
>> >> group I found hasn't had a new post since last year ...
>> >>
>> >> I was looking for some advice about whole wheat bread , ended up
>> >> making a couple of batches of "half-wheat" instead . I subbed about
>> >> half
>> >> of the white flour in my favorite bread recipe with stone ground wheat
>> >> flour , and it turned out pretty good . I also had to add a couple of
>> >> tablespoons extra water to get the right consistency .
>> >>
>> >> I do most of the cooking here , and am always on the lookout for
>> >> something new ... in particular , the wife has had a recommendation to
>> >> get more fiber in her diet (that's why the half-wheat bread) , and
>> >> I'll
>> >> be looking for dishes that will help with that . Beans are a good
>> >> source
>> >> of fiber , but there are only so many ways you can cook beans ...
>> >>
>> >> --
>> >>
>> >> Snag
>> >>
>> > get help with this at alt.bread.recipes. This is not a recipe
>> > exchange group. It is a group that is meant to share and help each
>> > other. Not a very busy group in the summer.
>> > Janet US
>>
>> I believe you're wrong ... I've seen several posts with recipes . But
>> I will check out the alt.bread group . I wasn't looking for bread
>> recipes in particular , just about anything goes here except for corn ,
>> the wife usually has a bad reaction to corn products .
>>
>> A recipe :
>>
>> Hamburger steak with mushroom gravy
>>
>> 2 1/3 lb 80/20 patties
>>
>> 1 can mushrooms with juice
>>
>> 1 can beef broth (or boullion and water)
>>
>> 1/4 cup flour
>>
>> salt/pepper/garlic and onion powder to taste
>>
>> Season the patties (over-season a bit , this will also season the
>> gravy) and sear at medium high heat until well browned on both sides .
>> Add mushrooms with juice to pan , stir to mix sear products , add 3/4 of
>> the broth . Simmer until meat is well done . Mix flour with reserved
>> broth and add to the pan , simmer until thickened .
>>
>> I usually serve this with smashed (not whipped...) potatoes and
>> either a side veggie or a salad . Last night it was fresh carrots cooked
>> just until crispy/tender .
>>
>> --
>>
>> Snag
>
> Strangely enough, hamburger steak is a very popular dish in Japan and
> Hawaii. I can order one in most plate lunch places.
>
> http://www.tastyislandhawaii.com/ima...rger_steak.jpg

Oooh! I didn't know that.

On Tue, 4 Jul 2017 19:18:32 -0500, Terry Coombs >
wrote:

>On 7/4/2017 4:35 PM, cshenk wrote:
>> Terry Coombs wrote in rec.food.cooking:
>>
>>> On 7/4/2017 4:06 AM, Julie Bove wrote:
>>>> "U.S. Janet B." > wrote in message
>>> ...
>>>>> On Mon, 3 Jul 2017 23:27:04 -0700, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>> "Bruce" > wrote in message
>>>>>> ...
>>>>>>> On Mon, 03 Jul 2017 23:00:08 -0600, U.S. Janet B.
>>>>>>> > wrote:
>>>>>>>
>>>>>>>> On Mon, 3 Jul 2017 22:19:01 -0500, Terry Coombs
>>>>>>>> > wrote:
>>>>>>>>
>>>>>>>>> But several here will recognize my name from other groups . I
>>> came
>>>>>>>>> looking for a baking group , found this one after
>>>>>>>>> determining the baking group I found hasn't had a new
>>>>>>>>> post since last year ...
>>>>>>>>>
>>>>>>>>> I was looking for some advice about whole wheat bread , ended
>>> up
>>>>>>>>> making a couple of batches of "half-wheat" instead . I
>>>>>>>>> subbed about half of the white flour in my favorite
>>>>>>>>> bread recipe with stone ground wheat flour , and it
>>>>>>>>> turned out pretty good . I also had to add a couple of
>>>>>>>>> tablespoons extra water to get the right consistency .
>>>>>>>>>
>>>>>>>>> I do most of the cooking here , and am always on the lookout
>>> for
>>>>>>>>> something new ... in particular , the wife has had a
>>>>>>>>> recommendation to get more fiber in her diet (that's why
>>>>>>>>> the half-wheat bread) , and I'll be looking for dishes
>>>>>>>>> that will help with that . Beans are a good source of
>>>>>>>>> fiber , but there are only so many ways you can cook
>>>>>>>>> beans ...
>>>>>>>>>
>>>>>>>>> --
>>>>>>>>>
>>>>>>>>> Snag
>>>>>>>>>
>>>>>>>> get help with this at alt.bread.recipes. This is not a
>>>>>>>> recipe exchange group. It is a group that is meant to
>>>>>>>> share and help each other. Not a very busy group in the
>>>>>>>> summer.
>>>>>>> Huh?
>>>>>> Doesn't seem any less busy to me. And I seem to remember a
>>>>>> recent exchange of potato salad recipes.
>>>>> your cognitive abilities have not improved during your hiatus.
>>>>> Do not screw things up for a newcomer.
>>>>> The OP is directed to alt.bread.recipes
>>>> Hey wait! I thought the OTHER Janet was in charge. Or maybe it was
>>>> Roy?
>>>>
>>>> And how did I screw anything up for him?
>>> You didn't , but I suspect Janet might have a control problem after
>>> reading some of her (?) other posts ... I don't get "directed"
>>> anywhere , though I do appreciate suggestions .
>>>
>>> --
>>>
>>> Snag
>> LOL, no biggie!
>>
>> Terry, remind me what type of bread you are reaching for and the
>> methods you prefer to use? I'm best with a bread machine due to
>> disability making that best. Been at it since 1993, and all our bread
>> since 2001.
>>
>> If you can access sprouted Spelt, that might be something that works in
>> moderation as an added flour for you.
>>
> I'm trying to get more fiber in our diet , per the wife's Doctor's
>recommendation .

Psyllium husks might do the trick.

<https://en.wikipedia.org/wiki/Psyllium>

On 7/4/2017 5:03 PM, Bruce wrote:
> On Tue, 04 Jul 2017 17:00:15 -0500, "cshenk" > wrote:
>
>> Terry Coombs wrote in rec.food.cooking:
>>
>>> On 7/4/2017 10:18 AM, U.S. Janet B. wrote:
>>>> let me rewrite for you. alt,bread.recipes is a bread group.
>>>> alt.bread.recipes is not a solely bread recipe group.
>>>> alt.bread.recipes is not very active during the summer months.
>>>> I am very sorry that I attempted to help you with a problem.
>>>>
>>>> You have aligned yourself with Julie and Bruce, thereby defining
>>>> yourself the two crazy people on this group that are most kf'd.
>>>> HTH
>>> Well gee ... OK , so you have regrets . I'll get over it , and likely
>>> so will you . As far as "aligning" , I have aligned myself with NO
>>> ONE . I don't have enough experience with the group to do that , and
>>> usually don't even after being around for a while . Everybody has
>>> something worth my time to learn ... and while we may disagree on say
>>> politics (just an example) , that doesn't preclude me learning
>>> something worthwhile from you . And that goes for everybody , not
>>> just you , or Julie , or whoever . Now take a deep breath and exhale
>>> slowly . There , doesn't that feel better ?
>>>
>>> --
>>>
>>> Snag
>> Don't worry Terry. It always takes time in a new group. Most of us
>> are pretty sane.
> Speak for yourself!

LMAO , I just *knew* that was coming !

--

Snag

On Monday, July 3, 2017 at 10:54:49 PM UTC-5, Bruce wrote:
....
> On a side note, I just learnt that avocados are high in fiber.

I took a 3 credit college course in Nutrition as a prereq for nursing school and avocados are the top of the list in both good and bad nutrients. Avocados are truly a superfood.

John Kuthe...

On 7/4/2017 6:22 PM, cshenk wrote:
> Terry Coombs wrote in rec.food.cooking:
>
>> On 7/4/2017 5:48 PM, Boron Elgar wrote:
>>> On Tue, 04 Jul 2017 17:41:43 -0500, "cshenk" > wrote:
>>>
>>>> Julie Bove wrote in rec.food.cooking:
>>>>
>>>>> "Terry Coombs" > wrote in message
>>>>> news >>>>>> On 7/4/2017 8:38 AM, Boron Elgar wrote:
>>>>>>> On Tue, 4 Jul 2017 07:33:40 -0500, Terry Coombs
>>>>>>> > wrote:
>>>>>>>
>>>>>>>> I don't get "directed" anywhere though I do appreciate
>>>>>>>> suggestions .
>>>>>>> You were offered a suggestion by Janet as to the best group
>>>>>>> to find answers to the bread question you raised. You are
>>>>>>> not a newcomer to Usenet and have been posting for ages.
>>>>>>> You understand how it works. What's your problem?
>>>>>> No problem , I just felt I was being dismissed with a "run
>>>>>> along now" attitude .
>>>>> I felt that too and I don't get it. I used to bake bread. Am not
>>>>> currently doing it but it certainly has been discussed here in
>>>>> the past and often. I couldn't understand why Janet was making
>>>>> it sound like that sort of post didn't belong here.
>>>> US Janet and some others believe only in elite breads of their own
>>>> type. They probably are very good at what they do. I in turn
>>>> irritated them somehow with just making all our bread for the
>>>> last 17 years and most of it for the last 26. My recipes were
>>>> too simple.
>>>>
>>>> Either way, the group dynamics changed and I was happier to leave
>>>> than stay.
>>> You're an ill-informed liar.
>> Now see , it's just that kind of comment that divides a group and
>> causes problems . Couldn't you have said "I believe you've got that
>> wrong ..." or something not so confrontational ?
>>
>> --
>>
>> Snag
>>
>> Baby Clams in White wine sauce
>>
>> Put a large pot 3/4 full of water on to boil
>>
>> Combine 4tbsp each butter and olive oil in a medium sauce pan , heat
>> to melt butter
>>
>> Add 3/4 c finely chopped onion and several cloves of garlic ,
>> chopped or pressed , saute over medium heat until the garlic and the
>> onions are translucent .
>>
>> Add 1 10 oz can of baby clams and one cup of white cooking wine
>> (salted) to the pan , simmer while the pasta cooks - remember that
>> large pan of water ?
>>
>> We like this one with thin spaghetti , but it's pretty good over
>> fettuccine and linguine too - I add a tbsp of flour with the wine
>> when we use larger pasta , helps the sauce coat the pasta better .
>> Add a side salad and garlic bread , and there ya go .
> I like that dish! To bulk the fibre, try canned aduki beans on the
> side over chopped lettuce or mixed greens with a sweet honey dressing.
>
We used to get a high fiber spaghetti , but Wm doesn't carry it any
more . Neither does the other grocery store here - small town USA has
many pluses , and some minuses too . We'll have to see if we can find
some next time we go to a Big City ... got a recipe for that honey
dressing ? I have about 8 1/2 gallons of honey on the shelf ... I'm a
beekeeper too .

--

Snag

On Tue, 4 Jul 2017 18:45:46 -0700 (PDT), John Kuthe
> wrote:

>On Monday, July 3, 2017 at 10:54:49 PM UTC-5, Bruce wrote:
>...
>> On a side note, I just learnt that avocados are high in fiber.
>
>I took a 3 credit college course in Nutrition as a prereq for nursing school and avocados are the top of the list in both good and bad nutrients. Avocados are truly a superfood.

How are they a superfood if they're also at the top of the list in bad
nutrients? Which bad nutrients, by the way? I'm asking because we have
an avo tree and it's been a good year.

Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> > Julie Bove wrote in rec.food.cooking:
> >
> > >
> >>"cshenk" > wrote in message
> > > ...
> >>> Julie Bove wrote in rec.food.cooking:
> > > >
> >>> >
> >>>>"Bruce" > wrote in message
> >>> > ...
> >>>>> On Mon, 03 Jul 2017 23:00:08 -0600, U.S. Janet B.
> > >>>>> wrote:
> >>> > >
> >>>>> > On Mon, 3 Jul 2017 22:19:01 -0500, Terry Coombs
> > >>> > wrote:
> >>>>> >
> >>>>>>> But several here will recognize my name from other groups . I
> >>> > came
> >>>>> > > looking for a baking group , found this one after
> determining >>>>> > > the baking group I found hasn't had a new post
> since last year >>>>> > > ...
> >>>>> > >
> >>>>>>> I was looking for some advice about whole wheat bread , ended
> >>up >>> > > making a couple of batches of "half-wheat" instead . I
> >>subbed >>> > > about half of the white flour in my favorite bread
> >>recipe with >>> > > stone ground wheat flour , and it turned out
> >>pretty good . I >>> > > also had to add a couple of tablespoons
> extra >>water to get the >>> > > right consistency .
> >>>>> > >
> >>>>>>> I do most of the cooking here , and am always on the lookout
> >>for >>> > > something new ... in particular , the wife has had a
> >>>>> > > recommendation to get more fiber in her diet (that's why the
> >>>>> > > half-wheat bread) , and I'll be looking for dishes that will
> >>>>> > > help with that . Beans are a good source of fiber , but
> there >>>>> > > are only so many ways you can cook beans ...
> >>>>> > >
> >>>>>>> --
> >>>>> > >
> >>>>>>> Snag
> >>>>> > >
> >>>>> > get help with this at alt.bread.recipes. This is not a recipe
> >>>>> > exchange group. It is a group that is meant to share and help
> >>>>> > each other. Not a very busy group in the summer.
> >>> > >
> >>>>> Huh?
> >>> >
> >>> > Doesn't seem any less busy to me. And I seem to remember a
> recent >>> > exchange of potato salad recipes.
> > > >
> >>> Hi Julie, she's talking alt.bread.recipes, not here. ABR's
> recipes >>> are largely about bread and for the past 3 years or so,
> most posted >>> recipes were for bread machines (not all, just most).
> Most other >>> talk was about other things for the past 4-5 years,
> but were bread >>> related.
> > >
> > > I know what she's talking about. It just came across to me like
> > > she was trying to run him off.
> >
> > In ABR? Might be, hard to judge.
>
> No. I've not gone to that group. Sounded like she didn't want him
> posting here. Maybe it was just worded badly but that was how I took
> it.

I don't really know wat was intended.

--

Terry Coombs wrote in rec.food.cooking:

> On 7/4/2017 4:35 PM, cshenk wrote:
> > Terry Coombs wrote in rec.food.cooking:
> >
> > > On 7/4/2017 4:06 AM, Julie Bove wrote:
> >>>"U.S. Janet B." > wrote in message
> > > ...
> > > > > On Mon, 3 Jul 2017 23:27:04 -0700, "Julie Bove"
> > wrote:
> > > > >
> >>>>>"Bruce" > wrote in message
> > > > > > ...
> > > > > > > On Mon, 03 Jul 2017 23:00:08 -0600, U.S. Janet B.
> > wrote:
> > > > > > >
> > > > > > > > On Mon, 3 Jul 2017 22:19:01 -0500, Terry Coombs
> > wrote:
> > > > > > > >
> >>>>>>>> But several here will recognize my name from other groups .
> I
> > > came
> > > > > > > > > looking for a baking group , found this one after
> > > > > > > > > determining the baking group I found hasn't had a new
> > > > > > > > > post since last year ...
> > > > > > > > >
> >>>>>>>> I was looking for some advice about whole wheat bread ,
> ended
> > > up
> > > > > > > > > making a couple of batches of "half-wheat" instead . I
> > > > > > > > > subbed about half of the white flour in my favorite
> > > > > > > > > bread recipe with stone ground wheat flour , and it
> > > > > > > > > turned out pretty good . I also had to add a couple
> > > > > > > > > of tablespoons extra water to get the right
> > > > > > > > > consistency .
> > > > > > > > >
> >>>>>>>> I do most of the cooking here , and am always on the lookout
> > > for
> > > > > > > > > something new ... in particular , the wife has had a
> > > > > > > > > recommendation to get more fiber in her diet (that's
> > > > > > > > > why the half-wheat bread) , and I'll be looking for
> > > > > > > > > dishes that will help with that . Beans are a good
> > > > > > > > > source of fiber , but there are only so many ways you
> > > > > > > > > can cook beans ...
> > > > > > > > >
> >>>>>>>> --
> > > > > > > > >
> >>>>>>>> Snag
> > > > > > > > >
> > > > > > > > get help with this at alt.bread.recipes. This is not a
> > > > > > > > recipe exchange group. It is a group that is meant to
> > > > > > > > share and help each other. Not a very busy group in the
> > > > > > > > summer.
> > > > > > > Huh?
> > > > > > Doesn't seem any less busy to me. And I seem to remember a
> > > > > > recent exchange of potato salad recipes.
> > > > > your cognitive abilities have not improved during your hiatus.
> > > > > Do not screw things up for a newcomer.
> > > > > The OP is directed to alt.bread.recipes
> > > > Hey wait! I thought the OTHER Janet was in charge. Or maybe it
> > > > was Roy?
> > > >
> > > > And how did I screw anything up for him?
> > > You didn't , but I suspect Janet might have a control problem
> > > after reading some of her (?) other posts ... I don't get
> > > "directed" anywhere , though I do appreciate suggestions .
> > >
> >> --
> > >
> >> Snag
> > LOL, no biggie!
> >
> > Terry, remind me what type of bread you are reaching for and the
> > methods you prefer to use? I'm best with a bread machine due to
> > disability making that best. Been at it since 1993, and all our
> > bread since 2001.
> >
> > If you can access sprouted Spelt, that might be something that
> > works in moderation as an added flour for you.
> >
> I'm trying to get more fiber in our diet , per the wife's Doctor's
> recommendation . She has some digestive and lower abdominal pain
> issues . I just think it's healthier ... we have a Mennonite store
> here , I buy all our flour there . I've been using Seal of Minnesota
> unbleached baking flour , just yesterday subbed in some stone ground
> wheat for half the flour in my bread recipe . We used some of the hot
> dog buns for lunch today and she likes 'em ! We bought a wheat
> grinder many years ago , but it was so dusty ... I'm going to revisit
> that , may have to make a custom fitted catch tray . That Mennonite
> store has a good selection of grains for the home grinder ... I'm
> pretty sure they stock spelt as well as hard red and soft white wheat
> .
>
> I also use a bread machine to mix and proof my dough , but hope soon
> (like as soon as I get the kitchen island cabinets built) to get a
> stand mixer with dough hooks and all that . Here's my recipe , with
> mods appended:
>
> 1 1/4 cup hot water
>
> 2/3 cup vegetable oil
>
> 2 1/2 Tbsp sugar (or honey)
>
> 1/2 Tbsp salt
>
> 3 1/2 cups flour
>
> 1 Tbsp yeast - I use Fleischmann's Bread Machine (quick rising) yeast
> in the brown bottle .
>
> Substitute 1 1/2 cups stone ground whole wheat for part of the white
> , add 1 to 2 Tbsp additional water .
>
> Add ingredients to the machine in order , process on "dough" setting
> . Punch down and divide when it almost overflows the mix chamber - my
> machine calls for a 1 hour first rise , I usually pull it at around
> 30 minutes .
>
> This recipe makes almost exactly 2 lbs of dough , I divide into 2 1lb
> loaves in 4 1/2 x 8 1/2 x 2 1/2" pans . Spray the pans with cooking
> spray , let rise to about 1 1/2 inches over the pan ansd bake at 375
> for 25 minutes . For hamburger buns divide into 75 gram pieces and
> slightly flatten the balls , yields 12 . Hot dog buns are 60 Grams
> and yield is 15 . Bake both buns at 375 for 14-18 minutes ,

Looks good! It's late so get back with you with some more versions
tomorrow ok?

--

Am Mittwoch, 5. Juli 2017 02:20:19 UTC+2 schrieb Julie Bove:

> >> >>> On Mon, 03 Jul 2017 23:00:08 -0600, U.S. Janet B. >
> >> >>> wrote:

> >> >>> > get help with this at alt.bread.recipes. This is not a recipe
> >> >>> > exchange group. It is a group that is meant to share and help
> >> >>> > each other. Not a very busy group in the summer.

> Sounded like she didn't want him posting
> here. Maybe it was just worded badly but that was how I took it.

My thoughts exactly at first!
As I wrote in another posting: Imo Janet intended to say "That" (abr)
"is not a recipe group." Instead, she wrote "This" (which looked like
she was referring to rfc) - et voila!
Big misunderstanding.

Bye, Sanne.

"Terry Coombs" wrote in message news
On 7/4/2017 5:00 PM, Julie Bove wrote:
>
> "Terry Coombs" > wrote in message
> news
>> On 7/4/2017 10:12 AM, U.S. Janet B. wrote:
>>> Consider the offer of help at a bread group withdrawn. I am so sorry
>>> you found offense at the word directed that was used to clarify for
>>> another poster. With your current post you have shown just exactly
>>> the kind of person you are. BTW, are you aware there are several
>>> Janet here?
>>> Have fun with Julie.
>>> Janet US
>>
>> Too late ... and I know very little about this group or the dynamics .
>> If it's like most every other group I read , there are a couple of sour
>> grapes that generally cause problems . I felt the use of "directed" to be
>> dismissive . I'll figure out who the trolls are as we go along ,
>> shouldn't be that hard .
>
> I don't think I am the sour grape here. I do know that some here don't
> like me. Not sure why. I let them run me off several times but came back
> when I saw that another poster needed help with a special diet and some of
> what he wanted/needed were things I could help with. *sigh*



My motto : Illegitemi non carborundum , which means "Don't let the
*******s grind you down ." . Another , stolen from the Moody Blues :
"Face piles of trials with smiles . It riles them to believe that you've
perceived the web they weave - and keep on living free ." . I'm a
not-politically-correct hillbilly-wannabee with a passion for Harley's .
Got 6 or 7 (one might not make it) colonies of bees out in the orchard ,
a decent garden , and a partially-completed house . We live in a
clearing out in the woods 12 miles from the nearest town ... being
retired is a blast !

Snag

==

Gosh that sounds idyllic)

Julie came back to help another poster, knowing the nastiness she would
receive.



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

"dsi1" wrote in message
...

On Tuesday, July 4, 2017 at 2:29:42 AM UTC-10, Terry Coombs wrote:
> On 7/4/2017 12:00 AM, U.S. Janet B. wrote:
> > On Mon, 3 Jul 2017 22:19:01 -0500, Terry Coombs >
> > wrote:
> >
> >> But several here will recognize my name from other groups . I came
> >> looking for a baking group , found this one after determining the
> >> baking
> >> group I found hasn't had a new post since last year ...
> >>
> >> I was looking for some advice about whole wheat bread , ended up
> >> making a couple of batches of "half-wheat" instead . I subbed about
> >> half
> >> of the white flour in my favorite bread recipe with stone ground wheat
> >> flour , and it turned out pretty good . I also had to add a couple of
> >> tablespoons extra water to get the right consistency .
> >>
> >> I do most of the cooking here , and am always on the lookout for
> >> something new ... in particular , the wife has had a recommendation to
> >> get more fiber in her diet (that's why the half-wheat bread) , and I'll
> >> be looking for dishes that will help with that . Beans are a good
> >> source
> >> of fiber , but there are only so many ways you can cook beans ...
> >>
> >> --
> >>
> >> Snag
> >>
> > get help with this at alt.bread.recipes. This is not a recipe
> > exchange group. It is a group that is meant to share and help each
> > other. Not a very busy group in the summer.
> > Janet US
>
> I believe you're wrong ... I've seen several posts with recipes . But
> I will check out the alt.bread group . I wasn't looking for bread
> recipes in particular , just about anything goes here except for corn ,
> the wife usually has a bad reaction to corn products .
>
> A recipe :
>
> Hamburger steak with mushroom gravy
>
> 2 1/3 lb 80/20 patties
>
> 1 can mushrooms with juice
>
> 1 can beef broth (or boullion and water)
>
> 1/4 cup flour
>
> salt/pepper/garlic and onion powder to taste
>
> Season the patties (over-season a bit , this will also season the
> gravy) and sear at medium high heat until well browned on both sides .
> Add mushrooms with juice to pan , stir to mix sear products , add 3/4 of
> the broth . Simmer until meat is well done . Mix flour with reserved
> broth and add to the pan , simmer until thickened .
>
> I usually serve this with smashed (not whipped...) potatoes and
> either a side veggie or a salad . Last night it was fresh carrots cooked
> just until crispy/tender .
>
> --
>
> Snag

Strangely enough, hamburger steak is a very popular dish in Japan and
Hawaii. I can order one in most plate lunch places.

http://www.tastyislandhawaii.com/ima...rger_steak.jpg
=


Is 'hamburger' steak the same as Salisbury steak? I have made those and D
loves them!


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

"Ophelia" > wrote in message
...
> "dsi1" wrote in message
> ...
>
> On Tuesday, July 4, 2017 at 2:29:42 AM UTC-10, Terry Coombs wrote:
>> On 7/4/2017 12:00 AM, U.S. Janet B. wrote:
>> > On Mon, 3 Jul 2017 22:19:01 -0500, Terry Coombs >
>> > wrote:
>> >
>> >> But several here will recognize my name from other groups . I came
>> >> looking for a baking group , found this one after determining the
>> >> baking
>> >> group I found hasn't had a new post since last year ...
>> >>
>> >> I was looking for some advice about whole wheat bread , ended up
>> >> making a couple of batches of "half-wheat" instead . I subbed about
>> >> half
>> >> of the white flour in my favorite bread recipe with stone ground wheat
>> >> flour , and it turned out pretty good . I also had to add a couple of
>> >> tablespoons extra water to get the right consistency .
>> >>
>> >> I do most of the cooking here , and am always on the lookout for
>> >> something new ... in particular , the wife has had a recommendation to
>> >> get more fiber in her diet (that's why the half-wheat bread) , and
>> >> I'll
>> >> be looking for dishes that will help with that . Beans are a good
>> >> source
>> >> of fiber , but there are only so many ways you can cook beans ...
>> >>
>> >> --
>> >>
>> >> Snag
>> >>
>> > get help with this at alt.bread.recipes. This is not a recipe
>> > exchange group. It is a group that is meant to share and help each
>> > other. Not a very busy group in the summer.
>> > Janet US
>>
>> I believe you're wrong ... I've seen several posts with recipes . But
>> I will check out the alt.bread group . I wasn't looking for bread
>> recipes in particular , just about anything goes here except for corn ,
>> the wife usually has a bad reaction to corn products .
>>
>> A recipe :
>>
>> Hamburger steak with mushroom gravy
>>
>> 2 1/3 lb 80/20 patties
>>
>> 1 can mushrooms with juice
>>
>> 1 can beef broth (or boullion and water)
>>
>> 1/4 cup flour
>>
>> salt/pepper/garlic and onion powder to taste
>>
>> Season the patties (over-season a bit , this will also season the
>> gravy) and sear at medium high heat until well browned on both sides .
>> Add mushrooms with juice to pan , stir to mix sear products , add 3/4 of
>> the broth . Simmer until meat is well done . Mix flour with reserved
>> broth and add to the pan , simmer until thickened .
>>
>> I usually serve this with smashed (not whipped...) potatoes and
>> either a side veggie or a salad . Last night it was fresh carrots cooked
>> just until crispy/tender .
>>
>> --
>>
>> Snag
>
> Strangely enough, hamburger steak is a very popular dish in Japan and
> Hawaii. I can order one in most plate lunch places.
>
> http://www.tastyislandhawaii.com/ima...rger_steak.jpg
> =
>
>
> Is 'hamburger' steak the same as Salisbury steak? I have made those and D
> loves them!

Not quite. Salisbury usually has some sort of filler like bread crumbs and
sometimes egg. Hamburger steak is just ground beef shaped into an oval.
Usually a bit larger than what you would use on a hamburger but when I make
them at home, I make them very small.

"Julie Bove" wrote in message news

"Ophelia" > wrote in message
...
> "dsi1" wrote in message
> ...
>
> On Tuesday, July 4, 2017 at 2:29:42 AM UTC-10, Terry Coombs wrote:
>> On 7/4/2017 12:00 AM, U.S. Janet B. wrote:
>> > On Mon, 3 Jul 2017 22:19:01 -0500, Terry Coombs >
>> > wrote:
>> >
>> >> But several here will recognize my name from other groups . I came
>> >> looking for a baking group , found this one after determining the
>> >> baking
>> >> group I found hasn't had a new post since last year ...
>> >>
>> >> I was looking for some advice about whole wheat bread , ended up
>> >> making a couple of batches of "half-wheat" instead . I subbed about
>> >> half
>> >> of the white flour in my favorite bread recipe with stone ground wheat
>> >> flour , and it turned out pretty good . I also had to add a couple of
>> >> tablespoons extra water to get the right consistency .
>> >>
>> >> I do most of the cooking here , and am always on the lookout for
>> >> something new ... in particular , the wife has had a recommendation to
>> >> get more fiber in her diet (that's why the half-wheat bread) , and
>> >> I'll
>> >> be looking for dishes that will help with that . Beans are a good
>> >> source
>> >> of fiber , but there are only so many ways you can cook beans ...
>> >>
>> >> --
>> >>
>> >> Snag
>> >>
>> > get help with this at alt.bread.recipes. This is not a recipe
>> > exchange group. It is a group that is meant to share and help each
>> > other. Not a very busy group in the summer.
>> > Janet US
>>
>> I believe you're wrong ... I've seen several posts with recipes . But
>> I will check out the alt.bread group . I wasn't looking for bread
>> recipes in particular , just about anything goes here except for corn ,
>> the wife usually has a bad reaction to corn products .
>>
>> A recipe :
>>
>> Hamburger steak with mushroom gravy
>>
>> 2 1/3 lb 80/20 patties
>>
>> 1 can mushrooms with juice
>>
>> 1 can beef broth (or boullion and water)
>>
>> 1/4 cup flour
>>
>> salt/pepper/garlic and onion powder to taste
>>
>> Season the patties (over-season a bit , this will also season the
>> gravy) and sear at medium high heat until well browned on both sides .
>> Add mushrooms with juice to pan , stir to mix sear products , add 3/4 of
>> the broth . Simmer until meat is well done . Mix flour with reserved
>> broth and add to the pan , simmer until thickened .
>>
>> I usually serve this with smashed (not whipped...) potatoes and
>> either a side veggie or a salad . Last night it was fresh carrots cooked
>> just until crispy/tender .
>>
>> --
>>
>> Snag
>
> Strangely enough, hamburger steak is a very popular dish in Japan and
> Hawaii. I can order one in most plate lunch places.
>
> http://www.tastyislandhawaii.com/ima...rger_steak.jpg
> =
>
>
> Is 'hamburger' steak the same as Salisbury steak? I have made those and D
> loves them!

Not quite. Salisbury usually has some sort of filler like bread crumbs and
sometimes egg. Hamburger steak is just ground beef shaped into an oval.
Usually a bit larger than what you would use on a hamburger but when I make
them at home, I make them very small.

==

So just like a hamburger but bigger? I learned about Salisbury steaks here
btw



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

"Wayne Boatwright" wrote in message
.44...

On Wed 05 Jul 2017 12:15:26a, Ophelia told us...

> "dsi1" wrote in message
> ...
>
> On Tuesday, July 4, 2017 at 2:29:42 AM UTC-10, Terry Coombs wrote:
>> On 7/4/2017 12:00 AM, U.S. Janet B. wrote:
>> > On Mon, 3 Jul 2017 22:19:01 -0500, Terry Coombs
>> > > wrote:
>> >
>> >> But several here will recognize my name from other groups .
>> >> I came
>> >> looking for a baking group , found this one after determining
>> >> the baking group I found hasn't had a new post since last year
>> >> ...
>> >>
>> >> I was looking for some advice about whole wheat bread ,
>> >> ended up
>> >> making a couple of batches of "half-wheat" instead . I subbed
>> >> about half of the white flour in my favorite bread recipe with
>> >> stone ground wheat flour , and it turned out pretty good . I
>> >> also had to add a couple of tablespoons extra water to get the
>> >> right consistency .
>> >>
>> >> I do most of the cooking here , and am always on the
>> >> lookout for
>> >> something new ... in particular , the wife has had a
>> >> recommendation to get more fiber in her diet (that's why the
>> >> half-wheat bread) , and I'll be looking for dishes that will
>> >> help with that . Beans are a good source of fiber , but there
>> >> are only so many ways you can cook beans ...
>> >>
>> >> --
>> >>
>> >> Snag
>> >>
>> > get help with this at alt.bread.recipes. This is not a recipe
>> > exchange group. It is a group that is meant to share and help
>> > each other. Not a very busy group in the summer.
>> > Janet US
>>
>> I believe you're wrong ... I've seen several posts with
>> recipes . But
>> I will check out the alt.bread group . I wasn't looking for bread
>> recipes in particular , just about anything goes here except for
>> corn , the wife usually has a bad reaction to corn products .
>>
>> A recipe :
>>
>> Hamburger steak with mushroom gravy
>>
>> 2 1/3 lb 80/20 patties
>>
>> 1 can mushrooms with juice
>>
>> 1 can beef broth (or boullion and water)
>>
>> 1/4 cup flour
>>
>> salt/pepper/garlic and onion powder to taste
>>
>> Season the patties (over-season a bit , this will also season
>> the
>> gravy) and sear at medium high heat until well browned on both
>> sides . Add mushrooms with juice to pan , stir to mix sear
>> products , add 3/4 of the broth . Simmer until meat is well done
>> . Mix flour with reserved broth and add to the pan , simmer until
>> thickened .
>>
>> I usually serve this with smashed (not whipped...) potatoes
>> and
>> either a side veggie or a salad . Last night it was fresh carrots
>> cooked just until crispy/tender .
>>
>> --
>>
>> Snag
>
> Strangely enough, hamburger steak is a very popular dish in Japan
> and Hawaii. I can order one in most plate lunch places.
>
> http://www.tastyislandhawaii.com/ima...urger_steak.jp
> g =
>
>
> Is 'hamburger' steak the same as Salisbury steak? I have made
> those and D loves them!
>
>

Not where I've lived. Hamburger steak is usually a leaner/better
grade of ground beef, simply fried or broiled and served up on a
plate often with mashed potatoes, gravy and green beans or green
peas.

Here's an typical example of slisbury steak.

http://www.food.com/recipe/the-very-...ry-steak-56694

"Penny Wise Steak" is similar.

http://www.cooks.com/recipe/nt0b97u2...ise-steak.html


Wayne Boatwright

===

Thanks, I'll have a look properly later.

I had never hear of Salisbury steak until I came here and I followed a
recipe they posted, but it didn't have soup and ketchup in it



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

"Wayne Boatwright" wrote in message
9.45...

On Wed 05 Jul 2017 01:26:19a, Ophelia told us...

> "Wayne Boatwright" wrote in message
> .44...
>
> On Wed 05 Jul 2017 12:15:26a, Ophelia told us...
>
>> "dsi1" wrote in message
>> ...
>>
>> On Tuesday, July 4, 2017 at 2:29:42 AM UTC-10, Terry Coombs
>> wrote:
>>> On 7/4/2017 12:00 AM, U.S. Janet B. wrote:
>>> > On Mon, 3 Jul 2017 22:19:01 -0500, Terry Coombs
>>> > > wrote:
>>> >
>>> >> But several here will recognize my name from other groups
>>> >> . I came
>>> >> looking for a baking group , found this one after determining
>>> >> the baking group I found hasn't had a new post since last
>>> >> year ...
>>> >>
>>> >> I was looking for some advice about whole wheat bread ,
>>> >> ended up
>>> >> making a couple of batches of "half-wheat" instead . I subbed
>>> >> about half of the white flour in my favorite bread recipe
>>> >> with stone ground wheat flour , and it turned out pretty good
>>> >> . I also had to add a couple of tablespoons extra water to
>>> >> get the right consistency .
>>> >>
>>> >> I do most of the cooking here , and am always on the
>>> >> lookout for
>>> >> something new ... in particular , the wife has had a
>>> >> recommendation to get more fiber in her diet (that's why the
>>> >> half-wheat bread) , and I'll be looking for dishes that will
>>> >> help with that . Beans are a good source of fiber , but there
>>> >> are only so many ways you can cook beans ...
>>> >>
>>> >> --
>>> >>
>>> >> Snag
>>> >>
>>> > get help with this at alt.bread.recipes. This is not a recipe
>>> > exchange group. It is a group that is meant to share and help
>>> > each other. Not a very busy group in the summer.
>>> > Janet US
>>>
>>> I believe you're wrong ... I've seen several posts with
>>> recipes . But
>>> I will check out the alt.bread group . I wasn't looking for
>>> bread recipes in particular , just about anything goes here
>>> except for corn , the wife usually has a bad reaction to corn
>>> products .
>>>
>>> A recipe :
>>>
>>> Hamburger steak with mushroom gravy
>>>
>>> 2 1/3 lb 80/20 patties
>>>
>>> 1 can mushrooms with juice
>>>
>>> 1 can beef broth (or boullion and water)
>>>
>>> 1/4 cup flour
>>>
>>> salt/pepper/garlic and onion powder to taste
>>>
>>> Season the patties (over-season a bit , this will also season
>>> the
>>> gravy) and sear at medium high heat until well browned on both
>>> sides . Add mushrooms with juice to pan , stir to mix sear
>>> products , add 3/4 of the broth . Simmer until meat is well done
>>> . Mix flour with reserved broth and add to the pan , simmer
>>> until thickened .
>>>
>>> I usually serve this with smashed (not whipped...) potatoes
>>> and
>>> either a side veggie or a salad . Last night it was fresh
>>> carrots cooked just until crispy/tender .
>>>
>>> --
>>>
>>> Snag
>>
>> Strangely enough, hamburger steak is a very popular dish in Japan
>> and Hawaii. I can order one in most plate lunch places.
>>
>> http://www.tastyislandhawaii.com/ima...burger_steak.j
>> p g =
>>
>>
>> Is 'hamburger' steak the same as Salisbury steak? I have made
>> those and D loves them!
>>
>>
>
> Not where I've lived. Hamburger steak is usually a leaner/better
> grade of ground beef, simply fried or broiled and served up on a
> plate often with mashed potatoes, gravy and green beans or green
> peas.
>
> Here's an typical example of slisbury steak.
>
> http://www.food.com/recipe/the-very-...ry-steak-56694
>
> "Penny Wise Steak" is similar.
>
> http://www.cooks.com/recipe/nt0b97u2...ise-steak.html
>
>
> Wayne Boatwright
>
> ===
>
> Thanks, I'll have a look properly later.
>
> I had never hear of Salisbury steak until I came here and I
> followed a recipe they posted, but it didn't have soup and ketchup
> in it
>
>
>

The recipe at the link I posted has just a small amount (1/4 cup) of
catsup in it, but it easily be eliminated. This one also has
Campbell's French Onion Soup in it, but you could substitute beef broth
or stock.


Wayne Boatwright

===

Thanks. I have kept the recipe anyway, but I still have a lot in the
freezer of the first batch made)



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

On Tue, 4 Jul 2017 18:19:30 -0500, Terry Coombs >
wrote:

>On 7/4/2017 5:03 PM, Julie Bove wrote:
>>
>> "Bruce" > wrote in message
>> ...
<snip>
>>>
>>> Lol, if I was a newcomer here I'd feel as if I stepped into One Flew
>>> Over the Cuckoo's Nest.
>>
>> I hope I didn't do anything wrong. I posted a couple of recipes. Would
>> have put up some others but didn't for fear of getting grief for doing
>> so.
>
> Naw Bruce , I've been involved in usenet for nearly 20 years now .
>Grew a carapace long ago . Gee Julie , I mighta screwed up , I just
>posted a recipe for baby clams in white wine sauce under my sig in a
>reply to Boring Elgar upthread a few posts .
>
> --
>
> Snag

I read your recipe. The only thing I took umbrage to was the use of
Cooking Wine. Yech, the use of good wine, or at least drinkable wine,
will much improve the end result.

JB

On Tuesday, July 4, 2017 at 7:09:48 PM UTC-4, Terry Coombs wrote:

> Now see , it's just that kind of comment that divides a group and
> causes problems . Couldn't you have said "I believe you've got that
> wrong ..." or something not so confrontational ?

Probably not, given the dynamics of Usenet. I've seen you post on
alt.home.repair, where it can get pretty rough and rowdy.

Cindy Hamilton

On Wed, 5 Jul 2017 07:59:52 +0100, "Ophelia" >
wrote:

>"Terry Coombs" wrote in message news >
>On 7/4/2017 5:00 PM, Julie Bove wrote:
>>
>> "Terry Coombs" > wrote in message
>> news
>>> On 7/4/2017 10:12 AM, U.S. Janet B. wrote:
>>>> Consider the offer of help at a bread group withdrawn. I am so sorry
>>>> you found offense at the word directed that was used to clarify for
>>>> another poster. With your current post you have shown just exactly
>>>> the kind of person you are. BTW, are you aware there are several
>>>> Janet here?
>>>> Have fun with Julie.
>>>> Janet US
>>>
>>> Too late ... and I know very little about this group or the dynamics .
>>> If it's like most every other group I read , there are a couple of sour
>>> grapes that generally cause problems . I felt the use of "directed" to be
>>> dismissive . I'll figure out who the trolls are as we go along ,
>>> shouldn't be that hard .
>>
>> I don't think I am the sour grape here. I do know that some here don't
>> like me. Not sure why. I let them run me off several times but came back
>> when I saw that another poster needed help with a special diet and some of
>> what he wanted/needed were things I could help with. *sigh*
>
>
>
> My motto : Illegitemi non carborundum , which means "Don't let the
>*******s grind you down ." . Another , stolen from the Moody Blues :
>"Face piles of trials with smiles . It riles them to believe that you've
>perceived the web they weave - and keep on living free ." . I'm a
>not-politically-correct hillbilly-wannabee with a passion for Harley's .
>Got 6 or 7 (one might not make it) colonies of bees out in the orchard ,
>a decent garden , and a partially-completed house . We live in a
>clearing out in the woods 12 miles from the nearest town ... being
>retired is a blast !
>
> Snag
>
>==
>
>Gosh that sounds idyllic)
>
>Julie came back to help another poster, knowing the nastiness she would
>receive.


Julie responded to be nasty to US Janet ~~~~~~~~

"Ophelia" > wrote in message
...

> ==
>
> So just like a hamburger but bigger? I learned about Salisbury steaks
> here
> btw

No, because a hamburger is served on a bun. This is like the patty but made
into an oval shape and is often served with mushrooms, grilled onions,
and/or gravy. Usually mashed potatoes on the side but I have seen it served
with rice or French fries.

"Julie Bove" wrote in message news

"Ophelia" > wrote in message
...

> ==
>
> So just like a hamburger but bigger? I learned about Salisbury steaks
> here
> btw

No, because a hamburger is served on a bun. This is like the patty but made
into an oval shape and is often served with mushrooms, grilled onions,
and/or gravy. Usually mashed potatoes on the side but I have seen it served
with rice or French fries.
===

Yes, I understood that, but basically it is the same recipe as a hamburger
even though it is served differently (and shaped differently) yes?

Does hamburger have bread crumbs added? My Salisbury steak recipes does.

Heh I will get the hang of all this one day <g>



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

On 7/5/2017 5:32 AM, Cindy Hamilton wrote:
> On Tuesday, July 4, 2017 at 7:09:48 PM UTC-4, Terry Coombs wrote:
>
>> Now see , it's just that kind of comment that divides a group and
>> causes problems . Couldn't you have said "I believe you've got that
>> wrong ..." or something not so confrontational ?
> Probably not, given the dynamics of Usenet. I've seen you post on
> alt.home.repair, where it can get pretty rough and rowdy.
>
> Cindy Hamilton

But you've never seen me go off on somebody without provocation ...

--

Snag

On 7/5/2017 5:19 AM, JBurns wrote:
> On Tue, 4 Jul 2017 18:19:30 -0500, Terry Coombs >
> wrote:
>
>> On 7/4/2017 5:03 PM, Julie Bove wrote:
>>> "Bruce" > wrote in message
>>> ...
> <snip>
>>>> Lol, if I was a newcomer here I'd feel as if I stepped into One Flew
>>>> Over the Cuckoo's Nest.
>>> I hope I didn't do anything wrong. I posted a couple of recipes. Would
>>> have put up some others but didn't for fear of getting grief for doing
>>> so.
>> Naw Bruce , I've been involved in usenet for nearly 20 years now .
>> Grew a carapace long ago . Gee Julie , I mighta screwed up , I just
>> posted a recipe for baby clams in white wine sauce under my sig in a
>> reply to Boring Elgar upthread a few posts .
>>
>> --
>>
>> Snag
> I read your recipe. The only thing I took umbrage to was the use of
> Cooking Wine. Yech, the use of good wine, or at least drinkable wine,
> will much improve the end result.
>
> JB
>
In general I agree , but that's the way the recipe was written . If I
can get the salt balance right I will use a better wine for it .
Unfortunately we're low on wines , need to make a run to Branson and
visit the wineries there . We like to stock up up there , much cheaper
than in our area of Arkansas - Stone County , dry , and the neighboring
counties are all high priced knowing that we ain't gonna drive farther .

--

Snag

On 7/5/2017 2:59 AM, Wayne Boatwright wrote:
> On Tue 04 Jul 2017 04:32:08p, Terry Coombs told us...
>
>> On 7/4/2017 5:00 PM, Julie Bove wrote:
>>> "Terry Coombs" > wrote in message
>>> news >>>> On 7/4/2017 10:12 AM, U.S. Janet B. wrote:
>>>>> Consider the offer of help at a bread group withdrawn. I am
>>>>> so sorry you found offense at the word directed that was used
>>>>> to clarify for another poster. With your current post you have
>>>>> shown just exactly the kind of person you are. BTW, are you
>>>>> aware there are several Janet here?
>>>>> Have fun with Julie.
>>>>> Janet US
>>>> Too late ... and I know very little about this group or the
>>>> dynamics . If it's like most every other group I read , there
>>>> are a couple of sour grapes that generally cause problems . I
>>>> felt the use of "directed" to be dismissive . I'll figure out
>>>> who the trolls are as we go along , shouldn't be that hard .
>>> I don't think I am the sour grape here. I do know that some here
>>> don't like me. Not sure why. I let them run me off several times
>>> but came back when I saw that another poster needed help with a
>>> special diet and some of what he wanted/needed were things I
>>> could help with. *sigh*
>>
>>
>> My motto : Illegitemi non carborundum , which means "Don't let
>> the
>> *******s grind you down ." . Another , stolen from the Moody Blues
>> : "Face piles of trials with smiles . It riles them to believe
>> that you've perceived the web they weave - and keep on living free
>> ." . I'm a not-politically-correct hillbilly-wannabee with a
>> passion for Harley's . Got 6 or 7 (one might not make it) colonies
>> of bees out in the orchard , a decent garden , and a
>> partially-completed house . We live in a clearing out in the woods
>> 12 miles from the nearest town ... being retired is a blast !
>>
>> --
>>
>> Snag
>>
>>
> You're the one who bitched about being "directed" to another site.
> Maybe a not-politically-correct hillbilly-wannabee wouldn't
> understand it as a kind suggestion.
>
I thought you were done with me ... just couldn't pass up an
opportunity to snipe could ya ?

--

Snag

Am Mittwoch, 5. Juli 2017 13:51:30 UTC+2 schrieb Terry Coombs:
> On 7/5/2017 5:19 AM, JBurns wrote:
> > On Tue, 4 Jul 2017 18:19:30 -0500, Terry Coombs >
> > wrote:
> >
> >> On 7/4/2017 5:03 PM, Julie Bove wrote:
> >>> "Bruce" > wrote in message
> >>> ...
> > <snip>
> >>>> Lol, if I was a newcomer here I'd feel as if I stepped into One Flew
> >>>> Over the Cuckoo's Nest.
> >>> I hope I didn't do anything wrong. I posted a couple of recipes. Would
> >>> have put up some others but didn't for fear of getting grief for doing
> >>> so.
> >> Naw Bruce , I've been involved in usenet for nearly 20 years now .
> >> Grew a carapace long ago . Gee Julie , I mighta screwed up , I just
> >> posted a recipe for baby clams in white wine sauce under my sig in a
> >> reply to Boring Elgar upthread a few posts .
> >>
> >> --
> >>
> >> Snag
> > I read your recipe. The only thing I took umbrage to was the use of
> > Cooking Wine. Yech, the use of good wine, or at least drinkable wine,
> > will much improve the end result.
> >
> > JB
> >
> In general I agree , but that's the way the recipe was written . If I
> can get the salt balance right I will use a better wine for it .
> Unfortunately we're low on wines , need to make a run to Branson and
> visit the wineries there . We like to stock up up there , much cheaper
> than in our area of Arkansas - Stone County , dry , and the neighboring
> counties are all high priced knowing that we ain't gonna drive farther .

Try good apple juice instead.
Seriously - I started doing that when cooking for a friend of ours who
doesn't drink alcohol any more (had a problem and mastered it a long time
ago). The sweet and sour notes balance out just fine; now, I usually use
apple juice.

On 7/4/2017 9:48 PM, Terry Coombs wrote:

> got a recipe for that honey
> dressing ? I have about 8 1/2 gallons of honey on the shelf ... I'm a
> beekeeper too

Cool!! I was surprised to find how many beekeepers there are
near me, I think it's fascinating. And local honey is a
completely different animal from what you find in the supermarket.

nancy

On Wed, 5 Jul 2017 05:01:36 -0700 (PDT), sanne
> wrote:

>Am Mittwoch, 5. Juli 2017 13:51:30 UTC+2 schrieb Terry Coombs:
>> On 7/5/2017 5:19 AM, JBurns wrote:
>> > On Tue, 4 Jul 2017 18:19:30 -0500, Terry Coombs >
>> > wrote:
>> >
>> >> On 7/4/2017 5:03 PM, Julie Bove wrote:
>> >>> "Bruce" > wrote in message
>> >>> ...
>> > <snip>
>> >>>> Lol, if I was a newcomer here I'd feel as if I stepped into One Flew
>> >>>> Over the Cuckoo's Nest.
>> >>> I hope I didn't do anything wrong. I posted a couple of recipes. Would
>> >>> have put up some others but didn't for fear of getting grief for doing
>> >>> so.
>> >> Naw Bruce , I've been involved in usenet for nearly 20 years now .
>> >> Grew a carapace long ago . Gee Julie , I mighta screwed up , I just
>> >> posted a recipe for baby clams in white wine sauce under my sig in a
>> >> reply to Boring Elgar upthread a few posts .
>> >>
>> >> --
>> >>
>> >> Snag
>> > I read your recipe. The only thing I took umbrage to was the use of
>> > Cooking Wine. Yech, the use of good wine, or at least drinkable wine,
>> > will much improve the end result.
>> >
>> > JB
>> >
>> In general I agree , but that's the way the recipe was written . If I
>> can get the salt balance right I will use a better wine for it .
>> Unfortunately we're low on wines , need to make a run to Branson and
>> visit the wineries there . We like to stock up up there , much cheaper
>> than in our area of Arkansas - Stone County , dry , and the neighboring
>> counties are all high priced knowing that we ain't gonna drive farther .
>
>Try good apple juice instead.
>Seriously - I started doing that when cooking for a friend of ours who
>doesn't drink alcohol any more (had a problem and mastered it a long time
>ago). The sweet and sour notes balance out just fine; now, I usually use
>apple juice.

Verjuice would probably be even better.

JB

Am Mittwoch, 5. Juli 2017 14:19:55 UTC+2 schrieb Golden One:
> On Wed, 5 Jul 2017 05:01:36 -0700 (PDT), sanne
> > wrote:
>
> >Am Mittwoch, 5. Juli 2017 13:51:30 UTC+2 schrieb Terry Coombs:
> >> On 7/5/2017 5:19 AM, JBurns wrote:
> >> > On Tue, 4 Jul 2017 18:19:30 -0500, Terry Coombs >
> >> > wrote:
> >> >
> >> >> On 7/4/2017 5:03 PM, Julie Bove wrote:
> >> >>> "Bruce" > wrote in message
> >> >>> ...
> >> > <snip>
> >> >>>> Lol, if I was a newcomer here I'd feel as if I stepped into One Flew
> >> >>>> Over the Cuckoo's Nest.
> >> >>> I hope I didn't do anything wrong. I posted a couple of recipes. Would
> >> >>> have put up some others but didn't for fear of getting grief for doing
> >> >>> so.
> >> >> Naw Bruce , I've been involved in usenet for nearly 20 years now .
> >> >> Grew a carapace long ago . Gee Julie , I mighta screwed up , I just
> >> >> posted a recipe for baby clams in white wine sauce under my sig in a
> >> >> reply to Boring Elgar upthread a few posts .
> >> >>
> >> >> --
> >> >>
> >> >> Snag
> >> > I read your recipe. The only thing I took umbrage to was the use of
> >> > Cooking Wine. Yech, the use of good wine, or at least drinkable wine,
> >> > will much improve the end result.
> >> >
> >> > JB
> >> >
> >> In general I agree , but that's the way the recipe was written . If I
> >> can get the salt balance right I will use a better wine for it .
> >> Unfortunately we're low on wines , need to make a run to Branson and
> >> visit the wineries there . We like to stock up up there , much cheaper
> >> than in our area of Arkansas - Stone County , dry , and the neighboring
> >> counties are all high priced knowing that we ain't gonna drive farther .
> >
> >Try good apple juice instead.
> >Seriously - I started doing that when cooking for a friend of ours who
> >doesn't drink alcohol any more (had a problem and mastered it a long time
> >ago). The sweet and sour notes balance out just fine; now, I usually use
> >apple juice.
>
> Verjuice would probably be even better.

It depends - the pure organic apple juice we usually buy isn't too sweet.
If a recipe calls for extremely dry wine (e. g. when sweet fruit or
vegetables are involved), your choice certainly is the better one.
But life's often sour enough anyways... ;-)

Bye, Sanne.

On Wednesday, July 5, 2017 at 7:47:15 AM UTC-4, Terry Coombs wrote:
> On 7/5/2017 5:32 AM, Cindy Hamilton wrote:
> > On Tuesday, July 4, 2017 at 7:09:48 PM UTC-4, Terry Coombs wrote:
> >
> >> Now see , it's just that kind of comment that divides a group and
> >> causes problems . Couldn't you have said "I believe you've got that
> >> wrong ..." or something not so confrontational ?
> > Probably not, given the dynamics of Usenet. I've seen you post on
> > alt.home.repair, where it can get pretty rough and rowdy.
> >
> > Cindy Hamilton
>
> But you've never seen me go off on somebody without provocation ...

No, I have not. Sadly, not everyone here is so restrained. I try
to be nice, but it's not always in me to do so.

Cindy Hamilton

On 7/5/2017 7:44 AM, Ophelia wrote:
> "Julie Bove" wrote in message news >
>
> "Ophelia" > wrote in message
> ...
>
>> ==
>>
>> So just like a hamburger but bigger? I learned about Salisbury steaks
>> here
>> btw
>
> No, because a hamburger is served on a bun. This is like the patty but made
> into an oval shape and is often served with mushrooms, grilled onions,
> and/or gravy. Usually mashed potatoes on the side but I have seen it served
> with rice or French fries.
> ===
>
> Yes, I understood that, but basically it is the same recipe as a
> hamburger even though it is served differently (and shaped differently)
> yes?
>
> Does hamburger have bread crumbs added? My Salisbury steak recipes does.
>
> Heh I will get the hang of all this one day <g>
>
>
>

Hamburgers are 100% beef, no fillers and additives.

Meatloaf will usually have breadcrumbs and egg as a binder.

"Ed Pawlowski" wrote in message ...

On 7/5/2017 7:44 AM, Ophelia wrote:
> "Julie Bove" wrote in message news >
>
> "Ophelia" > wrote in message
> ...
>
>> ==
>>
>> So just like a hamburger but bigger? I learned about Salisbury steaks
>> here
>> btw
>
> No, because a hamburger is served on a bun. This is like the patty but
> made
> into an oval shape and is often served with mushrooms, grilled onions,
> and/or gravy. Usually mashed potatoes on the side but I have seen it
> served
> with rice or French fries.
> ===
>
> Yes, I understood that, but basically it is the same recipe as a hamburger
> even though it is served differently (and shaped differently) yes?
>
> Does hamburger have bread crumbs added? My Salisbury steak recipes does.
>
> Heh I will get the hang of all this one day <g>
>
>
>

Hamburgers are 100% beef, no fillers and additives.

Meatloaf will usually have breadcrumbs and egg as a binder.

===

That's it then))) I was just wondering about two different kinds of
Salisbury steaks. I only know the one I learned here.

Thanks



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

On 7/5/2017 4:26 AM, Ophelia wrote:
> I had never hear of Salisbury steak until I came here and I followed a
> recipe they posted, but it didn't have soup and ketchup in it

As I still work full time and don't have time for home-cooking
everything, I usually keep a few commercial frozen meals in my freezer.

Not all are good but some are.
One regular thing I keep is a "Michelina's Salisbury Steak with mashed
potatoes and gravy" They do a good job with that and I eat that
occasionally. Just add one ear of fresh corn (cut off cob) and a piece
of regular or rye toast and you have a full meal.

While others might shutter at the thought, I like that meal. Not all
frozen meals are bad ones.

"Gary" wrote in message news
On 7/5/2017 4:26 AM, Ophelia wrote:
> I had never hear of Salisbury steak until I came here and I followed a
> recipe they posted, but it didn't have soup and ketchup in it

As I still work full time and don't have time for home-cooking
everything, I usually keep a few commercial frozen meals in my freezer.

Not all are good but some are.
One regular thing I keep is a "Michelina's Salisbury Steak with mashed
potatoes and gravy" They do a good job with that and I eat that
occasionally. Just add one ear of fresh corn (cut off cob) and a piece
of regular or rye toast and you have a full meal.

While others might shutter at the thought, I like that meal. Not all
frozen meals are bad ones.
==

Fine but what are the Salisbury steaks made with?





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

On 7/5/2017 6:19 AM, JBurns wrote:
> I read your recipe. The only thing I took umbrage to was the use of
> Cooking Wine. Yech, the use of good wine, or at least drinkable wine,
> will much improve the end result.

I've heard that before many times too. If it's not good enough to drink,
it's not good enough to cook with. When I cook with wine I always use
drinking wine.

And then, back to my old worn out joke about drinking with meals...If
you drink enough, your meal is bound to taste nice. hehehe

On 7/4/2017 7:32 PM, Terry Coombs wrote:
> My motto : Illegitemi non carborundum , which means "Don't let the
> *******s grind you down ." . Another , stolen from the Moody Blues :
> "Face piles of trials with smiles .

I like your stolen Moody Blues line but the best part for me is the line
that comes before.

"Breathe deep the gathering gloom" "Face piles of trials with smiles."

Gary (an old Moody Blues fan)
I still have many of their LPs.

On 7/4/2017 8:15 PM, Julie Bove wrote:
>
> "cshenk" wrote:
>> I am glad to have you back.
>
> Thanks.

I'm glad to see you come back too, Julie. You are "family." Don't let
the dickheads that constantly pick on you run you off.

On 7/4/2017 8:21 PM, Julie Bove wrote:
>
> "dsi1" > wrote:
>> Strangely enough, hamburger steak is a very popular dish in Japan and
>> Hawaii. I can order one in most plate lunch places.
>>
>> http://www.tastyislandhawaii.com/ima...rger_steak.jpg
>
> Oooh! I didn't know that.

YIKES! Dsi1 posted that pic? I missed his post.

Anyway....oh YUM. Looks like salisbury steaks with gravy and rice
instead of mashed potatoes. I could seriously enjoy that. The mac salad
would be a bonus!

Very good one, AlohaBoy!

On Wed, 5 Jul 2017 15:25:23 +0100, "Ophelia" >
wrote:

>"Ed Pawlowski" wrote in message ...
>
>On 7/5/2017 7:44 AM, Ophelia wrote:
>> "Julie Bove" wrote in message news >>
>>
>> "Ophelia" > wrote in message
>> ...
>>
>>> ==
>>>
>>> So just like a hamburger but bigger? I learned about Salisbury steaks
>>> here
>>> btw
>>
>> No, because a hamburger is served on a bun. This is like the patty but
>> made
>> into an oval shape and is often served with mushrooms, grilled onions,
>> and/or gravy. Usually mashed potatoes on the side but I have seen it
>> served
>> with rice or French fries.
>> ===
>>
>> Yes, I understood that, but basically it is the same recipe as a hamburger
>> even though it is served differently (and shaped differently) yes?
>>
>> Does hamburger have bread crumbs added? My Salisbury steak recipes does.
>>
>> Heh I will get the hang of all this one day <g>
>>
>>
>>
>
>Hamburgers are 100% beef, no fillers and additives.
>
>Meatloaf will usually have breadcrumbs and egg as a binder.
>
>===
>
>That's it then))) I was just wondering about two different kinds of
>Salisbury steaks. I only know the one I learned here.

Salisbury steak is a burger that's somewhat like meat loaf. A large
oval shaped burger that's plated without a bun and served with sides
is called a 'chopped steak', often at greasy spoons refered to as a
Blue Plate Special. I most often prepare my burgers as chopped steak.

On 7/4/2017 9:45 PM, John Kuthe wrote:
> On Monday, July 3, 2017 at 10:54:49 PM UTC-5, Bruce wrote:
> ...
>> On a side note, I just learnt that avocados are high in fiber.
>
> I took a 3 credit college course in Nutrition as a prereq for nursing school and avocados are the top of the list in both good and bad nutrients. Avocados are truly a superfood.
>

OK folks....since John mentioned avacados. Can someone please tell me
how to pick good ones? A full article in my newspaper said it all but I
lost it.

I often have avacodos on sale (or so). I do like the things but I have
no idea how to tell which to buy and even if they need to sit for a few
days, when to finally use.

Serious question. I would buy them more often but I have no clue as to
when ripe to use.