On Thu, 26 Oct 2017 14:48:47 -0600, U.S. Janet B. >
wrote:

>On 26 Oct 2017 19:38:56 GMT, notbob > wrote:
>
>>On 2017-10-26, graham > wrote:
>>
>>> On 2017-10-26 1:09 PM, Boron wrote:
>>
>>>> On 26 Oct 2017 14:55:22 GMT, notbob > wrote:
>>
>>>> That show was with Nancy Silverton of the La Brea Bakery. (long, long
>>>> since sold by her).
>>
>>Thank goodness! I was never sure what La Brea Bakery was all about.
>>Sending out frozen dough loaves? I was never impressed. 8|
>>
>>>> Truly, though, all one needs to create a decent sourdough starter is
>>>> flour, water and patience.
>>
>>> There's so much folklore and so little science peddled by sour dough
>>> enthusiasts.
>>
>>Gotta go with Boron with this one. What's yer track record?
>>
>>nb
>
>Nancy Silverton started La Brea bakery maybe 25 years ago. She was
>sort of our 'hero' for a while when all the celebrity bakers were
>experimenting with methods, starters and then putting out books. I
>don't know if she still owned the bakery when par-baked goods from La
>Brea bakery started showing in stores or not. She was (I believe) the
>original proponent of the grapes yeast starter theory. She did a
>bread book back then but I personally believe that there were other
>books from other bakers that followed that were better.
>Janet US


Costco was/is carrying some La Brea branded items at times. She sold
out in 2001 and some mega-bakery (NOT Bimbo) owns the name now.

Yes, better books out there. And I always thought the appearances with
Julia Child were sorta goofy, because Julia, herself, wrote up brioche
in Mastering and that recipe, to me, at least, kinda made Silverton
seem meh.

On 10/26/2017 2:54 PM, Bruce wrote:
> On Thu, 26 Oct 2017 10:47:07 -0400, Ed Pawlowski > wrote:
>
>> On 10/25/2017 9:39 PM, Bruce wrote:
>>> On Wed, 25 Oct 2017 15:58:53 GMT, "l not -l" > wrote:
>>>
>>>>
>>>> On 25-Oct-2017, Ed Pawlowski > wrote:
>>>>
>>>>> I've done most of them but the postage to send them to Bruce
>>>>> was
>>>>> prohibitive.
>
>>>> Next time, just snip the ingredient list from the package and
>>>> send that to him. Much cheaper postage.
>>>
>>> The ingredients of frozen fruit... one hopes that would just be...
>>> frozen fruit. Or do you have brands over there that add xantham gum,
>>> unpronouncable (except by Cindy) chemicals, anti-coagulants, fresh
>>> keepers and unnatural flavours?
>>>
>> On a bag of peach slices:
>> Ingredients: PEACHES, CITRIC ACID (TO PROMOTE COLOR RETENTION) AND
>> ASCORBIC ACID (TO PROMOTE COLOR RETENTION).
>>
>> Not so bad really, I use ascorbic acid at times to prevent discoloration.
>
> Isn't that vitamin C? Innocent, I think so too.
>

Yes, it is. It is handy with fruits that turn color easily. I'll give
a little sprinke on a fruit salad, etc.

Julie Bove wrote:
>
> "Dave Smith" > wrote in message
> ...
>> On 2017-10-25 1:55 PM, Janet wrote:
>>> In article >,
>>> says...
>>
>>>> We don't need any jam and wouldn't eat any kind of sweet
>>>> syrup. What else
>>>> can I do with them? Thanks!
>>>
>>> Don't bother thinking up seven excuses why you can't
>>> make
>>> this/nobody in Bothell would eat it. Save your breath
>>> for the panting
>>> gardener.
>>>
>>
>> It beats me why anyone would bother to offer any
>> suggestions to her. They would just give her the
>> opportunity to post about why she can't do those things.
>> We have all been there and done that. Yet, people here
>> still seem to get sucked into responding and getting shot
>> down.
>
> Jinxy Dave! I was given a cobbler recipe. I used it. I liked
> it. I will use it again. Get over it!

I lived in WA state for a few years, during the Vietnam
conflict, not far from Bothel. I never met anyone in that
vicinity as nutty as you about foods. Everyone seemed much
the same as anywhere else in the country.

It was long ago, so perhaps devolution has occurred?

Julie Bove wrote:
>
> "Sqwertz" > wrote in message
> ...
>> On Wed, 25 Oct 2017 18:23:25 -0700, Julie Bove wrote:
>>
>>> "Terry Coombs" > wrote in message
>>> news
>> ...
>>>> 1/3 cup powdered milk
>> ...
>>>
>>> Ooh! No eggs! I could even eat this. Not sure that I have
>>> enough fruit as I
>>> came home to a warm bag on the floor. I didn't get into
>>> the freezer though.
>>> May have to add some canned fruit. Thanks!
>>
>> But it has MILK! Which makes you violently ill,
>> remember?!?!? Heck,
>> even WE remember that - sheesh. The fake cheeses,
>> commercial breads
>> without milk, the list of goes on forever...
>
> No... Eggs make me violently ill. I have had trouble with
> dairy. I don't currently. But even if I did, I could find a
> way to amend the recipe. Finding an egg sub isn't always so
> easy. Sometimes it works, sometimes it doesn't.

Yep those eggs kill more people than peanuts. I remember a
guy who got an egg accidentally, and he dropped dead within
10 seconds, while sniffing it, before he took the first
bite. When he fell, he morphed into a pile of dust and
bones. Scared me about them eggs!

On Thu, 26 Oct 2017 22:08:49 GMT, Wayne Boatwright
> wrote:

>On Thu 26 Oct 2017 03:13:45a, Ophelia told us...
>
>> "Wayne Boatwright" wrote in message
>> 9.44...
>>
>> Or she could rawl into the empty space and close the door behind
>> her.
>>
>> Wayne Boatwright
>>
>> ==
>>
>>
>>
>>
>
>Yes, I know that was bad.

That makes it even worse.

Julie Bove wrote:
>
> "Doris Night" > wrote in message
> ...
>> On Wed, 25 Oct 2017 18:23:25 -0700, "Julie Bove"
>> > wrote:
>>
>> Snipped cobbler recipe that Julie can eat because there
>> are no eggs.
>>
>>> Not sure that I have enough fruit as I came home to a
>>> warm bag on the floor.
>>
>> What are you even talking about.
>
> Whoever used the freezer yesterday, dropped two bags of
> fruit. I found the bag of strawberries. They had fallen to
> the bottom of the freezer. Had I known they were there, I
> would have added them. The bag of mixed fruit was on the
> floor, warm. So... Somebody got into the freezer, dropped
> two bags and left them there.
>

Did they leave a trail of smushed junior mints on the floor?
If so, track them down! I hate sloppy food burglars.

Wayne Boatwright wrote:
> On Thu 26 Oct 2017 03:13:45a, Ophelia told us...
>
>> "Wayne Boatwright" wrote in message
>> 9.44...
>>
>> On Wed 25 Oct 2017 07:07:41p, Dave Smith told us...
>>
>>> On 2017-10-25 7:22 PM, jmcquown wrote:
>>>>
>>>> I wonder what she's going to fill the freezer with when she gets
>>>> rid of the fruit?
>>>
>>> The meat that she cooked when she got home from the grocery
>>> store.
>>>
>>
>> Or she could rawl into the empty space and close the door behind
>> her.
>>
>> Wayne Boatwright
>>
>> ==
>>
>>
>>
>>
>
> Yes, I know that was bad.
>


Maybe, but could also be an gracious end to a life of
constant suffering. I've read that after a certain point,
there is no pain while freezing to death.

On 2017-10-26 6:09 PM, Hank Rogers wrote:
> Julie Bove wrote:

>> No... Eggs make me violently ill. I have had trouble with
>> dairy. I don't currently. But even if I did, I could find a
>> way to amend the recipe. Finding an egg sub isn't always so
>> easy. Sometimes it works, sometimes it doesn't.
>
> Yep those eggs kill more people than peanuts. I remember a guy who got
> an egg accidentally, and he dropped dead within 10 seconds, while
> sniffing it, before he took the first bite. When he fell, he morphed
> into a pile of dust and bones. Scared me about them eggs!
>

Oh crap. Now that is going to morph into one her life experiences.

On 10/26/2017 1:17 PM, graham wrote:
> On 2017-10-26 1:09 PM, Boron wrote:
>> On 26 Oct 2017 14:55:22 GMT, notbob > wrote:
>>
>>> On 2017-10-26, cshenk > wrote:
>>>
>>>> Hey, I got to many grapes some time back.
>>>
>>>> Any ideas there?
>>>
>>> Julia Childs did a baking show (Baking With Julia?) where she had on
>>> some pro baker lady who used grape skins to derive her sourdough
>>> starter yeast.Â* IOW, her guest got the natural yeast present on some
>>> of the grape skins.Â* You might be able to find that particular episode
>>> online.Â*
>>>
>>> nb
>>
>> That show was with Nancy Silverton of the La Brea Bakery. (long, long
>> since sold by her).
>>
>> Truly, though, all one needs to create a decent sourdough starter is
>> flour, water and patience.
>>
>> At one point I actually had some of the La Brea culture, obtained,
>> surprisingly, from a visit to the Bread Alone bakery (Daniel Leader's
>> place).
>>
> There's so much folklore and so little science peddled by sour dough
> enthusiasts.
> Graham


ATK called it as environmental yeast, which may account for why San
Francisco sourdough tastes so damned good!

Colder sea air, fog, who knows what else gets into the ambient molds.

On 10/26/2017 1:46 PM, Boron wrote:
> On 26 Oct 2017 19:38:56 GMT, notbob > wrote:
>
>> On 2017-10-26, graham > wrote:
>>
>>> On 2017-10-26 1:09 PM, Boron wrote:
>>
>>>> On 26 Oct 2017 14:55:22 GMT, notbob > wrote:
>>
>>>> That show was with Nancy Silverton of the La Brea Bakery. (long, long
>>>> since sold by her).
>>
>> Thank goodness! I was never sure what La Brea Bakery was all about.
>> Sending out frozen dough loaves? I was never impressed. 8|
>>
>>>> Truly, though, all one needs to create a decent sourdough starter is
>>>> flour, water and patience.
>>
>>> There's so much folklore and so little science peddled by sour dough
>>> enthusiasts.
>>
>> Gotta go with Boron with this one. What's yer track record?
>>
>> nb
>
> Graham was agreeing with me, I believe. He's a lot of sourdough
> experience behind him and the pretty much defunct SD group, in which
> we participated, used to have a lot of debunking discussion about the
> kinds of ingredients some folks liked to push to create/maintain
> starters.
>

So was ATK right that sourdough derives primarily from local atmospheric
yeast molds?

And if so is it useless to take a sourdough culture from one local to
another?

Dave Smith wrote:
> On 2017-10-26 6:09 PM, Hank Rogers wrote:
>> Julie Bove wrote:
>
>>> No... Eggs make me violently ill. I have had trouble with
>>> dairy. I don't currently. But even if I did, I could find a
>>> way to amend the recipe. Finding an egg sub isn't always so
>>> easy. Sometimes it works, sometimes it doesn't.
>>
>> Yep those eggs kill more people than peanuts. I remember a
>> guy who got an egg accidentally, and he dropped dead
>> within 10 seconds, while sniffing it, before he took the
>> first bite. When he fell, he morphed into a pile of dust
>> and bones. Scared me about them eggs!
>>
>
> Oh crap. Now that is going to morph into one her life
> experiences.

I'm sure they are legion ... standby for all the details

On Thu, 26 Oct 2017 16:46:47 -0600, Casa de los peregrinos
> wrote:

>On 10/26/2017 1:17 PM, graham wrote:
>> On 2017-10-26 1:09 PM, Boron wrote:
>>> On 26 Oct 2017 14:55:22 GMT, notbob > wrote:
>>>
>>>> On 2017-10-26, cshenk > wrote:
>>>>
>>>>> Hey, I got to many grapes some time back.
>>>>
>>>>> Any ideas there?
>>>>
>>>> Julia Childs did a baking show (Baking With Julia?) where she had on
>>>> some pro baker lady who used grape skins to derive her sourdough
>>>> starter yeast.* IOW, her guest got the natural yeast present on some
>>>> of the grape skins.* You might be able to find that particular episode
>>>> online.*
>>>>
>>>> nb
>>>
>>> That show was with Nancy Silverton of the La Brea Bakery. (long, long
>>> since sold by her).
>>>
>>> Truly, though, all one needs to create a decent sourdough starter is
>>> flour, water and patience.
>>>
>>> At one point I actually had some of the La Brea culture, obtained,
>>> surprisingly, from a visit to the Bread Alone bakery (Daniel Leader's
>>> place).
>>>
>> There's so much folklore and so little science peddled by sour dough
>> enthusiasts.
>> Graham
>
>
>ATK called it as environmental yeast, which may account for why San
>Francisco sourdough tastes so damned good!
>
>Colder sea air, fog, who knows what else gets into the ambient molds.

Yeah, put all the superstitious bullshit in one post.

Ophelia wrote in rec.food.cooking:

> "Wayne Boatwright" wrote in message
> 9.44...
>
> On Wed 25 Oct 2017 07:07:41p, Dave Smith told us...
>
> > On 2017-10-25 7:22 PM, jmcquown wrote:
> > >
> > > I wonder what she's going to fill the freezer with when she gets
> > > rid of the fruit?
> >
> > The meat that she cooked when she got home from the grocery store.
> >
>
> Or she could rawl into the empty space and close the door behind her.
>
> Wayne Boatwright
>
> ==
>
>

Agreed, that was uncalled for.

--

On 10/26/2017 4:53 PM, Bruce wrote:
> On Thu, 26 Oct 2017 16:46:47 -0600, Casa de los peregrinos
> > wrote:
>
>> On 10/26/2017 1:17 PM, graham wrote:
>>> On 2017-10-26 1:09 PM, Boron wrote:
>>>> On 26 Oct 2017 14:55:22 GMT, notbob > wrote:
>>>>
>>>>> On 2017-10-26, cshenk > wrote:
>>>>>
>>>>>> Hey, I got to many grapes some time back.
>>>>>
>>>>>> Any ideas there?
>>>>>
>>>>> Julia Childs did a baking show (Baking With Julia?) where she had on
>>>>> some pro baker lady who used grape skins to derive her sourdough
>>>>> starter yeast.Â* IOW, her guest got the natural yeast present on some
>>>>> of the grape skins.Â* You might be able to find that particular episode
>>>>> online.Â*
>>>>>
>>>>> nb
>>>>
>>>> That show was with Nancy Silverton of the La Brea Bakery. (long, long
>>>> since sold by her).
>>>>
>>>> Truly, though, all one needs to create a decent sourdough starter is
>>>> flour, water and patience.
>>>>
>>>> At one point I actually had some of the La Brea culture, obtained,
>>>> surprisingly, from a visit to the Bread Alone bakery (Daniel Leader's
>>>> place).
>>>>
>>> There's so much folklore and so little science peddled by sour dough
>>> enthusiasts.
>>> Graham
>>
>>
>> ATK called it as environmental yeast, which may account for why San
>> Francisco sourdough tastes so damned good!
>>
>> Colder sea air, fog, who knows what else gets into the ambient molds.
>
> Yeah, put all the superstitious bullshit in one post.
>
>

I yearn for the chance to knock your face in!


___ ___
// \ // \
// ) // )
|| _/ || _/ __
|| \\_,&__ || \\ ( \
)| ^ / ``---,_\_/ & _> )
\|___,__\__ `\_ \_ ( /
\__,-, `\__\_ >_/
\_ / `\_ / /
\_ / \__ _/ /
`\ `\_,/ /
_ \__,-, ` (_ /
__( \ ,)__ _/ \/
/ `-,___,-' \_( O `\
\ /_|___ ____/ \ \ =}
`---' `-' \_=_/{}

Doris Night wrote in rec.food.cooking:

> On Wed, 25 Oct 2017 17:36:29 -0500, "cshenk" > wrote:
>
> > Doris Night wrote in rec.food.cooking:
> >
> >> On Tue, 24 Oct 2017 21:19:00 -0700, "Julie Bove"
> >> > wrote:
> >>
> >> > I have several bags of frozen fruit that I bought for smoothies
> but >> > they never got used and I doubt that smoothies will be made
> now >> > given our colder weather. There is a bag of peach slices. I
> know >> > those can be made into a crisp but what about the berries?
> I think >> > most bags are mixed. I think the mixture is strawberry,
> raspberry >> > and blueberry. Might be plain strawberries too. All
> unsweetened. >> > Can those be made into a crisp or added to the
> peach crisp? I'd >> > like them gone to free up some space.
> >> >
> >> > We don't need any jam and wouldn't eat any kind of sweet syrup.
> >> > What else can I do with them? Thanks!
> >>
> >> I use frozen peaches in baked oatmeal. DH loves it and I make a pan
> >> about once a week.
> >>
> >> Or you cold do pies or small hand pies. Blueberry gallette is quite
> >> nice.
> >>
> >> Doris
> >
> > Hi Doris! Nice to see you again! I cherry-pick my reading so may
> > have missed you.
>
> I've been around. I just don't post much.
> >
> > Personally if she has a few fruit lovers and wants a fast fix, I'd
> > get some cresent roll dough and make little fruit pies with them.
> > Simple and easy.
>
> That sounds like an easy solution.
>
> Doris

It does. Julie is a diabetic so might want to add sugar to some of
them then none to hers. Up to her.

--

Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> > Doris Night wrote in rec.food.cooking:
> >
> > > On Tue, 24 Oct 2017 21:19:00 -0700, "Julie Bove"
> > wrote:
> > >
> >>> I have several bags of frozen fruit that I bought for smoothies
> but >>> they never got used and I doubt that smoothies will be made
> now >>> given our colder weather. There is a bag of peach slices. I
> know >>> those can be made into a crisp but what about the berries? I
> think >>> most bags are mixed. I think the mixture is strawberry,
> raspberry >>> and blueberry. Might be plain strawberries too. All
> unsweetened. >>> Can those be made into a crisp or added to the
> peach crisp? I'd >>> like them gone to free up some space.
> > > >
> >>> We don't need any jam and wouldn't eat any kind of sweet syrup.
> >>> What else can I do with them? Thanks!
> > >
> > > I use frozen peaches in baked oatmeal. DH loves it and I make a
> > > pan about once a week.
> > >
> > > Or you cold do pies or small hand pies. Blueberry gallette is
> > > quite nice.
> > >
> > > Doris
> >
> > Hi Doris! Nice to see you again! I cherry-pick my reading so may
> > have missed you.
> >
> > Personally if she has a few fruit lovers and wants a fast fix, I'd
> > get some cresent roll dough and make little fruit pies with them.
> > Simple and easy.
>
> No fruit lovers here. I can't see how you could make a pie with
> crescent roll dough and that's not something I often buy. I have
> wrapped it around apple slices with a little cinnamon and sugar. Not
> even close to pie but good.

Hi Julie, a cresent roll dough makes a small cresent roll with a bit of
fruit rolled up inside.

--

Terry Coombs wrote in rec.food.cooking:

> On 10/25/2017 9:31 PM, cshenk wrote:
> > Julie Bove wrote in rec.food.cooking:
> >
> >>"Terry Coombs" > wrote in message
> > > news > > > > On 10/25/2017 8:21 AM, Gary wrote:
> > > > > Terry Coombs wrote:
> > > > > > Cobbler . If you ask nicely I'll give you our recipe .
> > > > > I'd like to see your recipe. Pretty please? :-D
> > > > Fershure !
> > > >
> > > > Melt a stick of butter or marg in an oven safe 2- 4 qt pan
> > > >
> > > > Mix together :
> > > >
> > > > 1 cup flour
> > > >
> > > > 1 cup sugar
> > > >
> > > > 1 1/2 tsp baking powder
> > > >
> > > > 1/4 tsp salt
> > > >
> > > > 1/3 cup powdered milk
> > > >
> > > > 3/4 cup water - or just use a cup of milk -
> > > >
> > > > pour batter over melted butter , DO NOT MIX
> > > >
> > > > pour 1 quart of fruit - drained if canned - we often sub the
> > > > fruit juice for the water - over the batter
> > > >
> > > > bake at 350° for an hour or until browned on top
> > > >
> > > > fresh blackberries require added sugar - 1 cup to 4 cups berries
> > > > and a teaspoon of almond flavoring
> > > >
> > > > Peaches like a sprinkling of cloves
> > > >
> > > > I like it fresh out of the oven with vanilla ice cream , no
> > > > matter the fruit . Try it with fruit cocktail , the Boy Scouts
> > > > loved it .
> > > >
> > > > --
> > > >
> > > > Snag
> > > Ooh! No eggs! I could even eat this. Not sure that I have enough
> > > fruit as I came home to a warm bag on the floor. I didn't get into
> > > the freezer though. May have to add some canned fruit. Thanks!
> > LOL, warm bag on the floor? Would be an empty one here as the dogs
> > would eat it.
> >
> Â* Here too . Max figgers if it's good enough for Master , it's good
> enough for him . He did draw the line at home made dill pickles ...
>
> Â* --
>
> Â* Snag

Snicker! My arthritic elder do is giving me the stink-eye as she got
mundane iceburg lettuce today. She lifted every piece out looking for
Endive or romaine, then sighed heavy and put it back in her bowl and
ate a little regular lettuce. Sorry kiddo! I was out of the fancy
stuff.

Iowna is 15 and on tramadol for arthritis. That causes constipation
and she gets raw leafy greens to balance it. She is also a lettuce
snob.

--

l not -l wrote in rec.food.cooking:

> All this talk of frozen fruit prompted me to grab a bag of
> raspberries from the freezer and make raspberry pie. This was the
> last bag (4 cups) that I froze at the peak of raspberry season
> when the were very well priced. Double crust with a smiley face
> cut for vents. Sitting on the cooking rack now and will be ready
> in time for supper-time dessert. I hope it thickened properly,
> this was my first time thickening with tapioca.

Cool! Tell us how it worked?

--

On 2017-10-26 3:56 PM, Boron Elgar wrote:
> On Thu, 26 Oct 2017 14:48:47 -0600, U.S. Janet B. >
> wrote:
>
>> On 26 Oct 2017 19:38:56 GMT, notbob > wrote:
>>
>>> On 2017-10-26, graham > wrote:
>>>
>>>> On 2017-10-26 1:09 PM, Boron wrote:
>>>
>>>>> On 26 Oct 2017 14:55:22 GMT, notbob > wrote:
>>>
>>>>> That show was with Nancy Silverton of the La Brea Bakery. (long, long
>>>>> since sold by her).
>>>
>>> Thank goodness! I was never sure what La Brea Bakery was all about.
>>> Sending out frozen dough loaves? I was never impressed. 8|
>>>
>>>>> Truly, though, all one needs to create a decent sourdough starter is
>>>>> flour, water and patience.
>>>
>>>> There's so much folklore and so little science peddled by sour dough
>>>> enthusiasts.
>>>
>>> Gotta go with Boron with this one. What's yer track record?
>>>
>>> nb
>>
>> Nancy Silverton started La Brea bakery maybe 25 years ago. She was
>> sort of our 'hero' for a while when all the celebrity bakers were
>> experimenting with methods, starters and then putting out books. I
>> don't know if she still owned the bakery when par-baked goods from La
>> Brea bakery started showing in stores or not. She was (I believe) the
>> original proponent of the grapes yeast starter theory. She did a
>> bread book back then but I personally believe that there were other
>> books from other bakers that followed that were better.
>> Janet US
>
>
> Costco was/is carrying some La Brea branded items at times. She sold
> out in 2001 and some mega-bakery (NOT Bimbo) owns the name now.
>
> Yes, better books out there. And I always thought the appearances with
> Julia Child were sorta goofy, because Julia, herself, wrote up brioche
> in Mastering and that recipe, to me, at least, kinda made Silverton
> seem meh.
>
Joe Ortiz's book was one of the first books I bought on bread making.
His SD starter had cumin in it at the beginning. On a Julia Child
episode he maintains it is to attract the wild yeasts and bacteria. I
think it was another of those bits of folklore.
Still, he started me on the French rather than US style of SD.
Graham

On 2017-10-26 3:37 PM, Casa de los peregrinos wrote:
> On 10/26/2017 11:17 AM, graham wrote:
>> On 2017-10-26 10:52 AM, Casa de los peregrinos wrote:
>>> On 10/26/2017 8:55 AM, notbob wrote:
>>>> On 2017-10-26, cshenk > wrote:
>>>>
>>>>> Hey, I got to many grapes some time back.
>>>>
>>>>> Any ideas there?
>>>>
>>>> Julia Childs did a baking show (Baking With Julia?) where she had on
>>>> some pro baker lady who used grape skins to derive her sourdough
>>>> starter yeast.Â* IOW, her guest got the natural yeast present on some
>>>> of the grape skins.Â* You might be able to find that particular episode
>>>> online.Â*
>>>>
>>>> nb
>>>>
>>>
>>> Wow, SUPERB tip, nb!
>>>
>>> TNX, been thinking about sourdough since I saw the episode on ATK a
>>> week back.
>>
>> Actually, those yeast cells will be replaced by the strain that is on
>> the wheat grains and therefore in the flour. After all, wine yeast is
>> different to beer yeast and this is an analogous situation.
>> Graham
>
>
> Thanks for clarifying!
>
> The key, as ATK tells it, is to keep diluting that flour slurry down as
> it grows generation by generation.
>
> A laborious process, one I say most folks won't take the time for, even
> an avid baker like CSchenk.

It's not laborious really. You just have to feed the starter at
intervals until it becomes vigorous enough to use in bread making. After
that, it has to be fed to maintain it. US sourdough is based on a
starter with equal weights of flour and water, making a batter. The
French method, which is not so sour, uses about 65g water to 100g of flour.
Graham

On 2017-10-26 4:48 PM, Casa de los peregrinos wrote:
> On 10/26/2017 1:46 PM, Boron wrote:
>> On 26 Oct 2017 19:38:56 GMT, notbob > wrote:
>>
>>> On 2017-10-26, graham > wrote:
>>>
>>>> On 2017-10-26 1:09 PM, Boron wrote:
>>>
>>>>> On 26 Oct 2017 14:55:22 GMT, notbob > wrote:
>>>
>>>>> That show was with Nancy Silverton of the La Brea Bakery. (long, long
>>>>> since sold by her).
>>>
>>> Thank goodness!Â* I was never sure what La Brea Bakery was all about.
>>> Sending out frozen dough loaves?Â* I was never impressed.Â* 8|
>>>
>>>>> Truly, though, all one needs to create a decent sourdough starter is
>>>>> flour, water and patience.
>>>
>>>> There's so much folklore and so little science peddled by sour dough
>>>> enthusiasts.
>>>
>>> Gotta go with Boron with this one.Â* What's yer track record?Â*
>>>
>>> nb
>>
>> Graham was agreeing with me, I believe. He's a lot of sourdough
>> experience behind him and the pretty much defunct SD group, in which
>> we participated, used to have a lot of debunking discussion about the
>> kinds of ingredients some folks liked to push to create/maintain
>> starters.
>>
>
> So was ATK right that sourdough derives primarily from local atmospheric
> yeast molds?
>
> And if so is it useless to take a sourdough culture from one local to
> another?
>
>
Actually, that is another piece of folklore. The yeast and bacteria are
in the wheat so you might get some variation in balance with different
wheats. Carls's SD culture is sent all over the world. Another example,
Lactobacillus sanfranciscensis that makes that sourdough famous is NOT
unique to San Francisco but is found world wide.
Graham

On 10/26/2017 6:42 PM, cshenk wrote:
> Terry Coombs wrote in rec.food.cooking:
>
>> On 10/25/2017 9:31 PM, cshenk wrote:
>>> Julie Bove wrote in rec.food.cooking:
>>>
>>>> "Terry Coombs" > wrote in message
>>>> news >>>>> On 10/25/2017 8:21 AM, Gary wrote:
>>>>>> Terry Coombs wrote:
>>>>>>> Cobbler . If you ask nicely I'll give you our recipe .
>>>>>> I'd like to see your recipe. Pretty please? :-D
>>>>> Fershure !
>>>>>
>>>>> Melt a stick of butter or marg in an oven safe 2- 4 qt pan
>>>>>
>>>>> Mix together :
>>>>>
>>>>> 1 cup flour
>>>>>
>>>>> 1 cup sugar
>>>>>
>>>>> 1 1/2 tsp baking powder
>>>>>
>>>>> 1/4 tsp salt
>>>>>
>>>>> 1/3 cup powdered milk
>>>>>
>>>>> 3/4 cup water - or just use a cup of milk -
>>>>>
>>>>> pour batter over melted butter , DO NOT MIX
>>>>>
>>>>> pour 1 quart of fruit - drained if canned - we often sub the
>>>>> fruit juice for the water - over the batter
>>>>>
>>>>> bake at 350° for an hour or until browned on top
>>>>>
>>>>> fresh blackberries require added sugar - 1 cup to 4 cups berries
>>>>> and a teaspoon of almond flavoring
>>>>>
>>>>> Peaches like a sprinkling of cloves
>>>>>
>>>>> I like it fresh out of the oven with vanilla ice cream , no
>>>>> matter the fruit . Try it with fruit cocktail , the Boy Scouts
>>>>> loved it .
>>>>>
>>>>> --
>>>>>
>>>>> Snag
>>>> Ooh! No eggs! I could even eat this. Not sure that I have enough
>>>> fruit as I came home to a warm bag on the floor. I didn't get into
>>>> the freezer though. May have to add some canned fruit. Thanks!
>>> LOL, warm bag on the floor? Would be an empty one here as the dogs
>>> would eat it.
>>>
>> Â* Here too . Max figgers if it's good enough for Master , it's good
>> enough for him . He did draw the line at home made dill pickles ...
>>
>> Â* --
>>
>> Â* Snag
> Snicker! My arthritic elder do is giving me the stink-eye as she got
> mundane iceburg lettuce today. She lifted every piece out looking for
> Endive or romaine, then sighed heavy and put it back in her bowl and
> ate a little regular lettuce. Sorry kiddo! I was out of the fancy
> stuff.
>
> Iowna is 15 and on tramadol for arthritis. That causes constipation
> and she gets raw leafy greens to balance it. She is also a lettuce
> snob.
>
Doggus Maximus the Handsome Hairball is a 15 month old (mostly) Mountain
Cur . His biggest problem is excessive exuberance - he's a real rowdy
pup and gets excited easily . He is growing out of that , but not
quickly enough to suit the wife . A rowdy 70 pound dog can be a problem ...

Â* --

Â* Snag

On 10/26/2017 3:51 PM, Julie Bove wrote:
>
> "Thomas" > wrote in message
> ...
>> On Wednesday, October 25, 2017 at 12:19:23 AM UTC-4, Julie Bove wrote:
>>>
>>>
>>> We don't need any jam and wouldn't eat any kind of sweet syrup. What
>>> else
>>> can I do with them? Thanks!
>>
>> Soak 'em in grain spirits. Nice Halloween treat.
>
> Not even sure what grain spirits are.

Â* Think everclear , pure grain alcohol .

Â* --

Â* Snag

On Thu, 26 Oct 2017 19:36:52 -0600, graham > wrote:

>On 2017-10-26 4:48 PM, Casa de los peregrinos wrote:

>> So was ATK right that sourdough derives primarily from local atmospheric
>> yeast molds?
>>
>> And if so is it useless to take a sourdough culture from one local to
>> another?
>>
>>
>Actually, that is another piece of folklore. The yeast and bacteria are
>in the wheat so you might get some variation in balance with different
>wheats. Carls's SD culture is sent all over the world. Another example,
>Lactobacillus sanfranciscensis that makes that sourdough famous is NOT
>unique to San Francisco but is found world wide.

Don't bother. One electroshock session and he'll have forgotten
everything you told him.

On Wed, 25 Oct 2017 15:05:24 -0400, Dave Smith
> wrote:

>On 2017-10-25 1:55 PM, Janet wrote:
>> In article >, says...
>
>>> We don't need any jam and wouldn't eat any kind of sweet syrup. What else
>>> can I do with them? Thanks!
>>
>> Don't bother thinking up seven excuses why you can't make
>> this/nobody in Bothell would eat it. Save your breath for the panting
>> gardener.
>>
>
>It beats me why anyone would bother to offer any suggestions to her.
>They would just give her the opportunity to post about why she can't do
>those things. We have all been there and done that. Yet, people here
>still seem to get sucked into responding and getting shot down.

Are you aware that you've been on repeat for a couple of years?

"jmcquown" > wrote in message
...
> On 10/25/2017 6:36 PM, cshenk wrote:
>>
>>> On Tue, 24 Oct 2017 21:19:00 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>> I have several bags of frozen fruit that I bought for smoothies but
>>>> they never got used and I doubt that smoothies will be made now
>>>> given our colder weather. There is a bag of peach slices. I know
>>>> those can be made into a crisp but what about the berries? I think
>>>> most bags are mixed. I think the mixture is strawberry, raspberry
>>>> and blueberry. Might be plain strawberries too. All unsweetened.
>>>> Can those be made into a crisp or added to the peach crisp? I'd
>>>> like them gone to free up some space.
>>>>
>>>> We don't need any jam and wouldn't eat any kind of sweet syrup.
>>>> What else can I do with them? Thanks!
>>>
>>
>> Personally if she has a few fruit lovers and wants a fast fix, I'd get
>> some cresent roll dough and make little fruit pies with them. Simple
>> and easy.
>>
> I don't think anyone is a fruit lover in Julie's house. It appears
> "someone" got on a fruit smoothie kick and then got tired of them. I
> doubt the weather has anything to do with it. Julie reacts like an
> on-demand app. She bought bags of frozen fruit because "someone" said
> they wanted smoothies. That doesn't mean they wanted smoothies every day
> for the rest of their life.
>
> I wonder what she's going to fill the freezer with when she gets rid of
> the fruit?

I actually don't like keeping a totally full freezer. I have a stupid side
by side. Much easier with those things when they are not totally full. But
whatever I get, it will likely come from Costco. I've been looking at a few
things that I want but have no room for.

In this house, smoothies are generally a spring/summer food.

I also have a problem with people telling me we are out of something when
we're not. This is most likely how there was so much fruit. Somebody pitched
a fit the other day that we were out of chicken strips. We weren't. There
were actually FOUR bags of them in there, including what I'd bought that
day. Makes it hard when I am out shopping and I get a panicky call or text
telling me that we are totally out of something. I also found two open
bottles of ketchup in the fridge.

"cshenk" > wrote in message
...
> Doris Night wrote in rec.food.cooking:
>
>> On Wed, 25 Oct 2017 17:36:29 -0500, "cshenk" > wrote:
>>
>> > Doris Night wrote in rec.food.cooking:
>> >
>> >> On Tue, 24 Oct 2017 21:19:00 -0700, "Julie Bove"
>> >> > wrote:
>> >>
>> >> > I have several bags of frozen fruit that I bought for smoothies
>> but >> > they never got used and I doubt that smoothies will be made
>> now >> > given our colder weather. There is a bag of peach slices. I
>> know >> > those can be made into a crisp but what about the berries?
>> I think >> > most bags are mixed. I think the mixture is strawberry,
>> raspberry >> > and blueberry. Might be plain strawberries too. All
>> unsweetened. >> > Can those be made into a crisp or added to the
>> peach crisp? I'd >> > like them gone to free up some space.
>> >> >
>> >> > We don't need any jam and wouldn't eat any kind of sweet syrup.
>> >> > What else can I do with them? Thanks!
>> >>
>> >> I use frozen peaches in baked oatmeal. DH loves it and I make a pan
>> >> about once a week.
>> >>
>> >> Or you cold do pies or small hand pies. Blueberry gallette is quite
>> >> nice.
>> >>
>> >> Doris
>> >
>> > Hi Doris! Nice to see you again! I cherry-pick my reading so may
>> > have missed you.
>>
>> I've been around. I just don't post much.
>> >
>> > Personally if she has a few fruit lovers and wants a fast fix, I'd
>> > get some cresent roll dough and make little fruit pies with them.
>> > Simple and easy.
>>
>> That sounds like an easy solution.
>>
>> Doris
>
> It does. Julie is a diabetic so might want to add sugar to some of
> them then none to hers. Up to her.

Sugar isn't an issue for diabetics. Total carbs are, regardless of the
source. Do I eat pie? Not very often. No matter what kind of pie.

"Terry Coombs" > wrote in message
news
> On 10/26/2017 3:51 PM, Julie Bove wrote:
>>
>> "Thomas" > wrote in message
>> ...
>>> On Wednesday, October 25, 2017 at 12:19:23 AM UTC-4, Julie Bove wrote:
>>>>
>>>>
>>>> We don't need any jam and wouldn't eat any kind of sweet syrup. What
>>>> else
>>>> can I do with them? Thanks!
>>>
>>> Soak 'em in grain spirits. Nice Halloween treat.
>>
>> Not even sure what grain spirits are.
>
> Think everclear , pure grain alcohol .

Ohhhhhh. Not really a liquor person here. I did have Everclear once. Don't
care to remember.

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > Doris Night wrote in rec.food.cooking:
>> >
>> > > On Tue, 24 Oct 2017 21:19:00 -0700, "Julie Bove"
>> > wrote:
>> > >
>> >>> I have several bags of frozen fruit that I bought for smoothies
>> but >>> they never got used and I doubt that smoothies will be made
>> now >>> given our colder weather. There is a bag of peach slices. I
>> know >>> those can be made into a crisp but what about the berries? I
>> think >>> most bags are mixed. I think the mixture is strawberry,
>> raspberry >>> and blueberry. Might be plain strawberries too. All
>> unsweetened. >>> Can those be made into a crisp or added to the
>> peach crisp? I'd >>> like them gone to free up some space.
>> > > >
>> >>> We don't need any jam and wouldn't eat any kind of sweet syrup.
>> >>> What else can I do with them? Thanks!
>> > >
>> > > I use frozen peaches in baked oatmeal. DH loves it and I make a
>> > > pan about once a week.
>> > >
>> > > Or you cold do pies or small hand pies. Blueberry gallette is
>> > > quite nice.
>> > >
>> > > Doris
>> >
>> > Hi Doris! Nice to see you again! I cherry-pick my reading so may
>> > have missed you.
>> >
>> > Personally if she has a few fruit lovers and wants a fast fix, I'd
>> > get some cresent roll dough and make little fruit pies with them.
>> > Simple and easy.
>>
>> No fruit lovers here. I can't see how you could make a pie with
>> crescent roll dough and that's not something I often buy. I have
>> wrapped it around apple slices with a little cinnamon and sugar. Not
>> even close to pie but good.
>
> Hi Julie, a cresent roll dough makes a small cresent roll with a bit of
> fruit rolled up inside.

Okay. But that's not a pie.

"Hank Rogers" > wrote in message
news
> Julie Bove wrote:
>>
>> "Doris Night" > wrote in message
>> ...
>>> On Wed, 25 Oct 2017 18:23:25 -0700, "Julie Bove"
>>> > wrote:
>>>
>>> Snipped cobbler recipe that Julie can eat because there
>>> are no eggs.
>>>
>>>> Not sure that I have enough fruit as I came home to a
>>>> warm bag on the floor.
>>>
>>> What are you even talking about.
>>
>> Whoever used the freezer yesterday, dropped two bags of
>> fruit. I found the bag of strawberries. They had fallen to
>> the bottom of the freezer. Had I known they were there, I
>> would have added them. The bag of mixed fruit was on the
>> floor, warm. So... Somebody got into the freezer, dropped
>> two bags and left them there.
>>
>
> Did they leave a trail of smushed junior mints on the floor? If so, track
> them down! I hate sloppy food burglars.

Could have been the same person. Don't know. Carpet steamer got the Junior
Mints out.

"Bruce" > wrote in message
...
> On Thu, 26 Oct 2017 22:08:49 GMT, Wayne Boatwright
> > wrote:
>
>>On Thu 26 Oct 2017 03:13:45a, Ophelia told us...
>>
>>> "Wayne Boatwright" wrote in message
>>> 9.44...
>>>
>>> Or she could rawl into the empty space and close the door behind
>>> her.
>>>
>>> Wayne Boatwright
>>>
>>> ==
>>>
>>>
>>>
>>>
>>
>>Yes, I know that was bad.
>
> That makes it even worse.

At least I have you, Bruce!

On Fri, 27 Oct 2017 03:20:05 -0700, "Julie Bove"
> wrote:

>
>"Bruce" > wrote in message
.. .
>> On Thu, 26 Oct 2017 22:08:49 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Thu 26 Oct 2017 03:13:45a, Ophelia told us...
>>>
>>>> "Wayne Boatwright" wrote in message
>>>> 9.44...
>>>>
>>>> Or she could rawl into the empty space and close the door behind
>>>> her.
>>>>
>>>> Wayne Boatwright
>>>>
>>>> ==
>>>>
>>>>
>>>>
>>>>
>>>
>>>Yes, I know that was bad.
>>
>> That makes it even worse.
>
>At least I have you, Bruce!

Every cloud has a silver lining!

On Thu, 26 Oct 2017 19:31:28 -0500, "cshenk" > wrote:

>l not -l wrote in rec.food.cooking:
>
>> All this talk of frozen fruit prompted me to grab a bag of
>> raspberries from the freezer and make raspberry pie. This was the
>> last bag (4 cups) that I froze at the peak of raspberry season
>> when the were very well priced. Double crust with a smiley face
>> cut for vents. Sitting on the cooking rack now and will be ready
>> in time for supper-time dessert. I hope it thickened properly,
>> this was my first time thickening with tapioca.
>
>Cool! Tell us how it worked?

I had not tried tapioca for thickening until I read it here and
I wish I had known about it years ago in plenty of pie making days

Julie Bove wrote:
>
> Ohhhhhh. Not really a liquor person here. I did have Everclear once. Don't
> care to remember.

Jet fuel.

Julie Bove wrote:
>
> >> Whoever used the freezer yesterday, dropped two bags of
> >> fruit. I found the bag of strawberries. They had fallen to
> >> the bottom of the freezer. Had I known they were there, I
> >> would have added them. The bag of mixed fruit was on the
> >> floor, warm. So... Somebody got into the freezer, dropped
> >> two bags and left them there.

A warmed bag of frozen berries shouldn't be a problem anyway
since you cooked that day anyway. It's not like they sat on floor
all week. I probably would have used them if cooking right away.
But then, I let ferrets on my counters too so don't go by what I
would do. eheh

Julie Bove wrote:
>
> At least I have you, Bruce!

I suspect Bruce is jealous of your gardener.

On 2017-10-26 11:22 PM, Bruce wrote:
> On Wed, 25 Oct 2017 15:05:24 -0400, Dave Smith
> > wrote:

>> It beats me why anyone would bother to offer any suggestions to her.
>> They would just give her the opportunity to post about why she can't do
>> those things. We have all been there and done that. Yet, people here
>> still seem to get sucked into responding and getting shot down.
>
> Are you aware that you've been on repeat for a couple of years?
>

I am on repeat??? I have been exposed to her antics for years. People
keep replying to her as if she is normal and get sucked into offering
the advice she seeks, and then hearing about why that won't work for
her. I am not the only one on repeat.

On Friday, October 27, 2017 at 8:15:06 AM UTC-4, Gary wrote:
> Julie Bove wrote:
> >
> > Ohhhhhh. Not really a liquor person here. I did have Everclear once. Don't
> > care to remember.
>
> Jet fuel.

My husband uses it as a lens cleaner, since it's so pure.

I'm not so exacting. I use denatured alcohol to clean the shower doors.

Cindy Hamilton

On 2017-10-26, l not -l > wrote:

> I hope it thickened properly, this was my first time thickening with
> tapioca.

I recently made a black/blue-berry pie. I'd changed from using
"Instant Tapioca" to using "tapioca flour", as per this "frozen"
blueberry recipe from AB:

<http://altonbrown.com/frozen-blueberry-pie-recipe/>

Turns out my "tapioca flour" did NOT thicken the pie, fer dammit! It was "old"
tapioca flour, bought almost 2 yrs ago. Am I correct in assuming "tapioca
flour" loses it's thickening ability, after awhile? 8|

nb

On 27 Oct 2017 14:56:08 GMT, notbob > wrote:

>On 2017-10-26, l not -l > wrote:
>
>> I hope it thickened properly, this was my first time thickening with
>> tapioca.
>
>I recently made a black/blue-berry pie. I'd changed from using
>"Instant Tapioca" to using "tapioca flour", as per this "frozen"
>blueberry recipe from AB:
>
><http://altonbrown.com/frozen-blueberry-pie-recipe/>
>
>Turns out my "tapioca flour" did NOT thicken the pie, fer dammit! It was "old"
>tapioca flour, bought almost 2 yrs ago. Am I correct in assuming "tapioca
>flour" loses it's thickening ability, after awhile? 8|
>
>nb

I don't recall anyone suggesting using Tapioca flour, my container is
for Minute Tapioca and still good.