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Damons? Plums?
The message
from Judith in France contains these words: Recipe please!!! Proper trifle, or Mother's Sherry Surprise? -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
Damons? Plums?
The message
from Judith in France contains these words: On Aug 18, 8:51*pm, Rusty Hinge 2 wrote: The message from Sacha contains these words: On 17/8/08 22:00, in article , "Rusty Hinge" wrote: The message from David Rance contains these words: But the Normans don't know anything about blackberry and apple pie! The French don't seem to know anything about cooking apples, either. (Use 'cooking' how you will, as an adjective, or a verb...) Tarte tatin? *And doesn't Calvados count? *;-)) Tarte tatin would be OK with Bramleys or codlins. The French make it with scraps of apple-flavoured leather. Calvados isn't cooked until it is fermented, so that doesn't count. -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig Behave Rusty! They do not :-) Oh yes they do! (And oh no I won't!) -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
Damons? Plums?
The message
from Martin contains these words: I didn't like the shape of the loaves in our first breadmaker but the second one has a normal shaped loaf size. with a hole, and sometimes a blade, in it's bottom? Oo-er! -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
Damons? Plums?
The message
from AriesVal contains these words: On Tue, 19 Aug 2008 03:01:18 -0700 (PDT), Judith in France wrote: On Aug 18, 10:17*pm, AriesVal wrote: [33 quoted lines suppressed] I didn't like the shape of the loaves in our first breadmaker but the second one has a normal shaped loaf size. Judith Too tall tho for the toaster and I dislike the hole at the bottom :) Well, I always cut it the other way, in which case, it's just right for the toaster. Not rocket science. (I cherish the memory of an old fiend, long departed, who used to toast his 'piece' with a propane blowtorch.) -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
Damons? Plums?
The message
from Martin contains these words: On Tue, 19 Aug 2008 11:33:36 +0100, AriesVal wrote: On Tue, 19 Aug 2008 03:01:18 -0700 (PDT), Judith in France wrote: On Aug 18, 10:17*pm, AriesVal wrote: [33 quoted lines suppressed] I didn't like the shape of the loaves in our first breadmaker but the second one has a normal shaped loaf size. Judith Too tall tho for the toaster and I dislike the hole at the bottom :) Which machine have you got, Val? I think she's using hers on its side. -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
Damons? Plums?
On Aug 19, 11:33*am, AriesVal
wrote: On Tue, 19 Aug 2008 03:01:18 -0700 (PDT), Judith in France wrote: On Aug 18, 10:17*pm, AriesVal wrote: [33 quoted lines suppressed] I didn't like the shape of the loaves in our first breadmaker but the second one has a normal shaped loaf size. Judith Too tall tho for the toaster and I dislike the hole at the bottom :) -- Be happy for this moment. This moment is your life! Omar Khayyamhttp://valerie.aries.googlepages.com/ariesval :-) no comment to that one!!! Judith |
Damons? Plums?
On Aug 19, 11:45*am, K wrote:
Rusty Hinge 2 writes The message from Martin contains these words: On Mon, 18 Aug 2008 17:07:15 +0100, AriesVal wrote: On Mon, 18 Aug 2008 17:18:58 +0200, Martin wrote: On Mon, 18 Aug 2008 15:45:06 +0100, AriesVal wrote: [21 quoted lines suppressed] We use a Panasonic ABM, it's easier than using the Kenwood. Easier doesn't mean better tho :) *I've used both and know which I prefer :) Us too and we do too. :) MTAAAW. Been using one since the 1950s, though in those days, under supervision. Reading review, there's a lot of variation in bread machines. Guess it all depends on whether you were lucky enough to get one you like. We started with a Prima, which is the one Judith remembers, and now have a bigger Panasonic which is easier to clean than the Prima. Prima is now being used daily by friends of ours. And, of course, I'm not that an enthusiastic cook, so I don't have a big Kenwood, just a little hand held beater for the (very) occasional sponge cake (and for fluffing up mashed potatoes). -- Kay- Hide quoted text - - Show quoted text - 'Scuse me, I remember you as a very good cook!! Judith |
Damons? Plums?
On Aug 19, 12:13*pm, Rusty Hinge 2
wrote: The message from Judith in France contains these words: Rusty what is barm? Take a cup of strong white flour and scald it with boiling water, stirring furiously so that it finishes as lumpless as possible, and the consistency of white sauce. Allow to cool, then bung in an ounce of live yeast (or a packet of dried yeast. Allow to work for a day, then make another pot of gruel and when cool, seed it with a tablespoon of yesterday's brew. From then on, just make tomorrow's barm by seeding with the previous days, then use the remainder in the day's bread. The improvement in flavour and texture is 'something else'. -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig Thank you Rusty, a bit like ginger pop then? Judith |
Damons? Plums?
On Aug 19, 11:55*am, K wrote:
Rusty Hinge 2 writes The baker I learnt to make real bread from (though I've been making some sort of bread since 1950) reckoned that the longer you kept strong flour (and assuming you keep the moths, mealworms, mites out of it) the better it became for breadmaking. Many years ago in my student days I remember rescuing a large bag of something (flour? rice?) by heating it and then sieving it to remove all the unwanted protein. I'd like to reassure anyone who has accepted my hospitality that that was a *very* long time ago ;-) -- Kay LOL - I didn't have any after affects from eating your food lol Judith |
Damons? Plums?
On Aug 19, 12:21*pm, Rusty Hinge 2
wrote: The message from Judith in France contains these words: Brilliant Rusty, I don't have a big plastic cover thing so I shall be amusing myself looking round the hypermarket for one. *I think I need you here for a few jobs, you can't refuse as we were neighbours!! *I too have a problem with the mixing bit remaining in the bread and actually getting the bread out of the pan, now I put a tea towel on the floor and bang it hard, until it comes out still with paddle inside bread. *A quick flick of a tool, searching for the paddle, flick, and it's out! *There must be an easier way lol Best way is to roll-up a ball of aluminium foil so that it is slightly larger than the bush the paddle goes in. Mix the bread, tip it out when done, remove the paddle and substitute the ball of foil, pressing it down so that it is flush with the bottom of the pan. Replace pan, splumph in dough, then continue as usual. Unforget to press out foil before the next mixing, though, as you don't want to have to go fishing amongst the casing for potential works-jamming cylinders of foil... -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig I won't be able to remember all this so I am printing it out, thanks Rusty. Judith |
Damons? Plums?
On Aug 19, 12:22*pm, Rusty Hinge 2
wrote: The message from Judith in France contains these words: Recipe please!!! Proper trifle, or Mother's Sherry Surprise? -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig Proper trifle please. Judith |
Damons? Plums?
On Aug 19, 12:23*pm, Rusty Hinge 2
wrote: The message from Judith in France contains these words: On Aug 18, 8:51*pm, Rusty Hinge 2 wrote: The message from Sacha contains these words: On 17/8/08 22:00, in article , "Rusty Hinge" wrote: The message from David Rance contains these words: But the Normans don't know anything about blackberry and apple pie! The French don't seem to know anything about cooking apples, either. (Use 'cooking' how you will, as an adjective, or a verb...) Tarte tatin? *And doesn't Calvados count? *;-)) Tarte tatin would be OK with Bramleys or codlins. The French make it with scraps of apple-flavoured leather. Calvados isn't cooked until it is fermented, so that doesn't count. -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig Behave Rusty! *They do not :-) Oh yes they do! (And oh no I won't!) -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig- Hide quoted text - - Show quoted text - What's new there then :-) Judith |
Damons? Plums?
On Aug 19, 3:56*pm, AriesVal
wrote: On Tue, 19 Aug 2008 16:50:48 +0200, Martin wrote: We have a Panasonic SD253 http://www.unbeatable.co.uk/p_rupr/P...ad-Maker-Revie... User manual and operating instructions downloads at http://www.panasonic.co.uk/html/en_G...l#anker_220239 I found this link a direct one http://tda.panasonic-europe-service....z3z1ea7cz656ez... Thanks so much Martin for posting those details - very much appreciated. I'll most likely buy one now :) -- Having Good Character doesn't always mean following the crowd.http://www.copelands.plus.com/val/ Our Martin, is one of the most helpful people on usenet, I couldn't do without him! Judith |
Damons? Plums?
In article , Martin writes: | | The fact that we could download an English version manual was the thing that | made up our minds when we bought one. We didn't really want another manual in | Polish Czech and ... You then find that it was written by a Czech who was working from a version that had been automatically transcribed from Japanese into Polish :-) Regards, Nick Maclaren. |
Damons? Plums?
The message
from K contains these words: I'm not sure whether mine are wild or alpine (they were already here when I bought the house) - suspect the latter. In a wet year like this they can attain the size of marbles, they produce lots of runners (I let them grow where they will and just heave out an armful when I want to plant anything), started fruiting in May and are still producing a few berries. I've even had enough to put a few boxes in the deepfreeze. Not alpines, then, as they don't produce runners. From the fruiting regimen it sounds as if you have wild strawbs. -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
Damons? Plums?
The message
from K contains these words: Rusty Hinge 2 writes MTAAAW. Been using one since the 1950s, though in those days, under supervision. Reading review, there's a lot of variation in bread machines. Guess it all depends on whether you were lucky enough to get one you like. We started with a Prima, which is the one Judith remembers, and now have a bigger Panasonic which is easier to clean than the Prima. Prima is now being used daily by friends of ours. I meant using a kenwood Chef. I baked bread (hand-kneaded) in the Aga. And, of course, I'm not that an enthusiastic cook, so I don't have a big Kenwood, just a little hand held beater for the (very) occasional sponge cake (and for fluffing up mashed potatoes). Ah, I have one of they, as well as a Bosch hand-held liquidiser-on-a-stalk. There's a local house-clearance business, and my next-door neighbours have a secondhand furniture and new pine furniture shop, and they do occasional house clearances, so I get these things at silly-cheap prices. The Kenwood with only a bowl and the K-mixer cost £4.50; a spare bowl, the whisk and dough-hook which didn't come with the original cost 50p; the hand-held whisk and the Bosch thingy-on-a-stick were SFP¹º³ because the whiskything (hic!) had been in stock for weeks, and the Bosch-on-a-stick had been thrown out by a charity shop from which the first-mentioned business collected rubbish. Thoughtfully, the cable had been cut off, which meant I had to make a new one and connect it. ¹º³ Sheddi's Favourite Price¹³º ¹³ºFOC³ºº ³ººGuess? -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
Damons? Plums?
The message
from K contains these words: Rusty Hinge 2 writes The baker I learnt to make real bread from (though I've been making some sort of bread since 1950) reckoned that the longer you kept strong flour (and assuming you keep the moths, mealworms, mites out of it) the better it became for breadmaking. Many years ago in my student days I remember rescuing a large bag of something (flour? rice?) by heating it and then sieving it to remove all the unwanted protein. I'd like to reassure anyone who has accepted my hospitality that that was a *very* long time ago ;-) My hero! -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
Damons? Plums?
The message
from AriesVal contains these words: On Tue, 19 Aug 2008 12:25:53 +0100, Rusty Hinge 2 wrote: The message from AriesVal contains these words: Too tall tho for the toaster and I dislike the hole at the bottom :) Well, I always cut it the other way, in which case, it's just right for the toaster. Not for the way the Hinari makes it - a sort of big tubby square - doesn't make a normal looking slice whichever way it's cut :( Evidently it's been rebored too many times. Obviously needs another rebore and a sleeve... -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
Damons? Plums?
The message
from Judith in France contains these words: /barm/ Thank you Rusty, a bit like ginger pop then? Well, you'd have a job drinking it. -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
Damons? Plums?
The message
from Judith in France contains these words: Proper trifle please. I don't do proper trifle, but it goes thusly: Break-up some dry sponge in the bottom of a deeply cut lead-crystal bowl. Molish a jelly double-strength, then add about half the jelly's volume of cream sherry. (Don't skimp - British 'sherry' WILL NOT DO. Pour jelly over the sponge and allow to set. (You can have a layer of jam in the very bottom, if desired. Suggest strawberry is best.) Molish an egg custard, and pour it ver the jelly before it (the custard) sets, but not so that it is hot enough to destroy your best lead crystal bowl. Leave to set, and cool. Cover with whipped double cream. Note: REAL trifle doesn't contain fruit salad. Also note: My version does... .... and mosht of it pre-schteeped in schnappsh, or calvadosh, or shimilar. -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
Damons? Plums?
The message
from Martin contains these words: The fact that we could download an English version manual was the thing that made up our minds when we bought one. We didn't really want another manual in Polish Czech and ... ....translated into Korean, and from there into Ingrish. -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
Damons? Plums?
On 19/8/08 16:57, in article ,
"Martin" wrote: On Tue, 19 Aug 2008 16:54:20 +0100, Sacha wrote: On 19/8/08 16:14, in article , "Martin" wrote: On Tue, 19 Aug 2008 08:05:00 -0700 (PDT), Judith in France wrote: On Aug 19, 3:56*pm, AriesVal wrote: On Tue, 19 Aug 2008 16:50:48 +0200, Martin wrote: We have a Panasonic SD253 http://www.unbeatable.co.uk/p_rupr/P...ad-Maker-Revie... User manual and operating instructions downloads at http://www.panasonic.co.uk/html/en_G...l#anker_220239 I found this link a direct one http://tda.panasonic-europe-service....z3z1ea7cz656ez... Thanks so much Martin for posting those details - very much appreciated. I'll most likely buy one now :) -- Having Good Character doesn't always mean following the crowd.http://www.copelands.plus.com/val/ Our Martin, is one of the most helpful people on usenet, I couldn't do without him! It would be just Sacha and her trusty naive blonde musketeer without me. I'm losing track of all this? What am I doing - or not doing - now? ;-) Keeping an eye on Judith, your trusty naive blonde. Full time job, I'll tell you! ;-)) -- Sacha http://www.hillhousenursery.com South Devon |
Damons? Plums?
|
Damons? Plums?
Rusty Hinge 2 writes
The message from K contains these words: I'm not sure whether mine are wild or alpine (they were already here when I bought the house) - suspect the latter. In a wet year like this they can attain the size of marbles, they produce lots of runners (I let them grow where they will and just heave out an armful when I want to plant anything), started fruiting in May and are still producing a few berries. I've even had enough to put a few boxes in the deepfreeze. Not alpines, then, as they don't produce runners. That's what I thought, but I've never met wilds this big From the fruiting regimen it sounds as if you have wild strawbs. -- Kay |
Damons? Plums?
Judith in France writes
On Aug 19, 11:45*am, K wrote: And, of course, I'm not that an enthusiastic cook, so I don't have a big Kenwood, just a little hand held beater for the (very) occasional sponge cake (and for fluffing up mashed potatoes). -- 'Scuse me, I remember you as a very good cook!! Oh, I'm good, just not enthusiastic ;-) -- Kay |
Damons? Plums?
AriesVal writes
On Tue, 19 Aug 2008 16:50:48 +0200, Martin wrote: We have a Panasonic SD253 http://www.unbeatable.co.uk/p_rupr/P...-Maker-Reviews /22049697.html User manual and operating instructions downloads at http://www.panasonic.co.uk/html/en_G...l#anker_220239 I found this link a direct one http://tda.panasonic-europe-service....1ea7cz656ez706 466z32z64ea72af8108f82a1c2bb14a0b43bcfd64c99208/ttips/Home_Appliances/Br ead_Makers/SD/253/725564/B253.pdf Thanks so much Martin for posting those details - very much appreciated. I'll most likely buy one now :) That looks like ours. We like it, but we do the baking in the oven for better crusts. Nice to spend a couple of minutes chucking ingredients in then come back a couple of hours later to risen dough. -- Kay |
Damons? Plums?
Rusty Hinge 2 writes
Allow to work for a day, then make another pot of gruel and when cool, seed it with a tablespoon of yesterday's brew. That reminds me (though it's quite different) of sourdough bread, where you make a dough and leave it on the windowsill for a few days to catch whatever yeasts it can. Gives a very dense and interesting bread. Said to be improved by chucking in a few veg or fruit that are past their best - sound grim but the results are good (rather like making scones or soda bread with sour milk - the lactic acid reacts with the soda and the results are incredibly light and with no trace of sourness) -- Kay |
Damons? Plums?
On Aug 19, 4:14*pm, Martin wrote:
On Tue, 19 Aug 2008 08:05:00 -0700 (PDT), Judith in France wrote: On Aug 19, 3:56*pm, AriesVal wrote: On Tue, 19 Aug 2008 16:50:48 +0200, Martin wrote: We have a Panasonic SD253 http://www.unbeatable.co.uk/p_rupr/P...ad-Maker-Revie.... User manual and operating instructions downloads at http://www.panasonic.co.uk/html/en_G...l#anker_220239 I found this link a direct one http://tda.panasonic-europe-service....z3z1ea7cz656ez.... Thanks so much Martin for posting those details - very much appreciated. I'll most likely buy one now :) -- Having Good Character doesn't always mean following the crowd.http://www.copelands.plus.com/val/ Our Martin, is one of the most helpful people on usenet, I couldn't do without him! It would be just Sacha and her trusty naive blonde musketeer without me. -- Martin- Hide quoted text - - Show quoted text - :-) Judith |
Damons? Plums?
On Aug 19, 5:36*pm, Martin wrote:
On Tue, 19 Aug 2008 17:25:37 +0100, Sacha wrote: On 19/8/08 16:57, in article , "Martin" wrote: On Tue, 19 Aug 2008 16:54:20 +0100, Sacha wrote: On 19/8/08 16:14, in article , "Martin" wrote: On Tue, 19 Aug 2008 08:05:00 -0700 (PDT), Judith in France wrote: On Aug 19, 3:56*pm, AriesVal wrote: On Tue, 19 Aug 2008 16:50:48 +0200, Martin wrote: We have a Panasonic SD253 http://www.unbeatable.co.uk/p_rupr/P...ad-Maker-Revie... User manual and operating instructions downloads at http://www.panasonic.co.uk/html/en_G...l#anker_220239 I found this link a direct one http://tda.panasonic-europe-service....z3z1ea7cz656ez... Thanks so much Martin for posting those details - very much appreciated. I'll most likely buy one now :) -- Having Good Character doesn't always mean following the crowd.http://www.copelands.plus.com/val/ Our Martin, is one of the most helpful people on usenet, I couldn't do without him! It would be just Sacha and her trusty naive blonde musketeer without me. I'm losing track of all this? *What am I doing - or not doing - now? ;-) Keeping an eye on Judith, your trusty naive blonde. Full time job, I'll tell you! *;-)) One day she will grow up and leave home :) -- Martin- Hide quoted text - - Show quoted text - You promised me that you wouldn't tell that I was still living at home, duh who can you trust these days :-) Judith |
Damons? Plums?
On Aug 19, 5:23*pm, Rusty Hinge 2
wrote: The message from Judith in France contains these words: Proper trifle please. I don't do proper trifle, but it goes thusly: Break-up some dry sponge in the bottom of a deeply cut lead-crystal bowl. Molish a jelly double-strength, then add about half the jelly's volume of cream sherry. (Don't skimp - British 'sherry' WILL NOT DO. Pour jelly over the sponge and allow to set. (You can have a layer of jam in the very bottom, if desired. Suggest strawberry is best.) Molish an egg custard, and pour it ver the jelly before it (the custard) sets, but not so that it is hot enough to destroy your best lead crystal bowl. Leave to set, and cool. Cover with whipped double cream. Note: REAL trifle doesn't contain fruit salad. Also note: My version does... ... and mosht of it pre-schteeped in schnappsh, or calvadosh, or shimilar.. -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig I am having friends round on Sunday for a BBQ we will be 46 adults and 5 children, (A friend who is a restauranter is catering it, I am not brave enough). I will add to his puddings by making some bowls of Rosty's English Trifle, I will let you know how it goes down. Judith |
Damons? Plums?
On Mon, 18 Aug 2008 16:35:13 +0100, Judith in France wrote
(in article ): On Aug 18, 3:45*pm, AriesVal wrote: On Mon, 18 Aug 2008 06:41:18 -0700 (PDT), Judith in France wrote: Ask Kay about her home made bread rolls, she introduced me to breadmakers. *Although the last twice I made them, they rose beautifully but when I took the cling film off them they went down to nothing again, I must be doing something wrong. *I put the cling film on them when they are rising so that the heat keeps in. I've stopped using my breadmaker. *I make my bread in a Kenwood mixer with a dough hook. *I make two big loaves at a time using a mixture of strong flours - this week it was a little organic white, organic wholewheat, granary flour and some mixed seeded flour. * I let the dough rise once, knock back and put into two 2 lb double skinned loaf tins and let it rise again covered with unbleached non stick baking paper (similar to greaseproof paper but not stick). *I then leave until well risen in the tins, then place in a very hot oven for 10 mins, lower the heat a little, and continue to bake for another 20 - 25 mins until cooked through and the loaves sound hollow when tapped. * The bread is fine in the breadmaker, it's just my rolls are not doing as well as Kay's. I too have a big Kenwood with a doughhooh and I always used that until the breadmaker was bought. I wonder if I can get the non stick baking paper you mention in France? Where do you buy it Val as I could pick up some in September when I visit my girls. Judith Judith, I too make my bread in (with) a Kenwood mixer using a very similar method to Val, but I don't use non-stick baking paper. I cut up an old plastic bag and oil it lightly and use that. (I don't use plastic carriers as a rule, but sometimes they get forced on me!) I did think quite seriously about getting a breadmaker until I realised that a large loaf was just taller - not larger all round - and I also make two big loaves at a time using a 1.5kg bag of flour. -- Sally in Shropshire, UK Posted through the usenet newsgroup uk.rec.gardening |
Damons? Plums?
On Aug 19, 9:52*pm, Sally Thompson wrote:
On Mon, 18 Aug 2008 16:35:13 +0100, Judith in France wrote (in article ): On Aug 18, 3:45*pm, AriesVal wrote: On Mon, 18 Aug 2008 06:41:18 -0700 (PDT), Judith in France wrote: Ask Kay about her home made bread rolls, she introduced me to breadmakers. *Although the last twice I made them, they rose beautifully but when I took the cling film off them they went down to nothing again, I must be doing something wrong. *I put the cling film on them when they are rising so that the heat keeps in. I've stopped using my breadmaker. *I make my bread in a Kenwood mixer with a dough hook. *I make two big loaves at a time using a mixture of strong flours - this week it was a little organic white, organic wholewheat, granary flour and some mixed seeded flour. * I let the dough rise once, knock back and put into two 2 lb double skinned loaf tins and let it rise again covered with unbleached non stick baking paper (similar to greaseproof paper but not stick). *I then leave until well risen in the tins, then place in a very hot oven for 10 mins, lower the heat a little, and continue to bake for another 20 - 25 mins until cooked through and the loaves sound hollow when tapped. * The bread is fine in the breadmaker, it's just my rolls are not doing as well as Kay's. *I too have a big Kenwood with a doughhooh and I always used that until the breadmaker was bought. *I wonder if I can get the non stick baking paper you mention in France? *Where do you buy it Val as I could pick up some in September when I visit my girls. Judith Judith, I too make my bread in (with) a Kenwood mixer using a very similar method to Val, but I don't use non-stick baking paper. *I cut up an old plastic bag and oil it lightly and use that. (I don't use plastic carriers as a rule, but sometimes they get forced on me!) *I did think quite seriously about getting a breadmaker until I realised that a large loaf was just taller - not larger all round - and I also make two big loaves at a time using a 1.5kg bag of flour. -- Sally in Shropshire, UK Posted through the usenet newsgroup uk.rec.gardening- Hide quoted text - - Show quoted text - Hi Sally before I reply to your post, I pick up the "you know what" that came from your cousin, next month, thanks for the intro. Many years ago, before breadmakers, I used to make the bread, the children were very young and I used to make a lot of bread! I used the big Kenwood and it was always a success. Now the Kenwood sits in the pantry and I hardly use it except for Christmas cakes and big mixes otherwise I just use a small hand mixer. When Edward makes Pitta bread, he uses your plastic bag with olive oil technique. Judith |
Damons? Plums?
On Tue, 19 Aug 2008 21:56:15 +0100, AriesVal wrote
(in article ): On Tue, 19 Aug 2008 21:52:04 +0100, Sally Thompson wrote: Judith, I too make my bread in (with) a Kenwood mixer using a very similar method to Val, but I don't use non-stick baking paper. I cut up an old plastic bag and oil it lightly and use that. (I don't use plastic carriers as a rule, but sometimes they get forced on me!) I did think quite seriously about getting a breadmaker until I realised that a large loaf was just taller - not larger all round - and I also make two big loaves at a time using a 1.5kg bag of flour. That's what I do too Sally. Make two big loaves and freeze one. I don't eat a lot of bread so one large loaf lasts Tony for almost a week, and then I defrost the second one. I use a mixture of flours including one with mixed seeds in it - delicious :) I bake two loaves every ten days or so. I think you must be me in a parallel universe - you too have a Tony, and chickens. What else I wonder? :-) -- Sally in Shropshire, UK Posted through the usenet newsgroup uk.rec.gardening |
Damons? Plums?
On Tue, 19 Aug 2008 22:15:56 +0100, Judith in France wrote
(in article ): On Aug 19, 9:52*pm, Sally Thompson wrote: snip Judith, I too make my bread in (with) a Kenwood mixer using a very similar method to Val, but I don't use non-stick baking paper. *I cut up an old plastic bag and oil it lightly and use that. snip Hi Sally before I reply to your post, I pick up the "you know what" that came from your cousin, next month, thanks for the intro. Many years ago, before breadmakers, I used to make the bread, the children were very young and I used to make a lot of bread! I used the big Kenwood and it was always a success. Now the Kenwood sits in the pantry and I hardly use it except for Christmas cakes and big mixes otherwise I just use a small hand mixer. When Edward makes Pitta bread, he uses your plastic bag with olive oil technique. Good luck with the "you know what". As I said before, lots of very good advice on sci.agriculture.poultry. You don't need to subscribe, you could always just browse through the archives on Goggle Gropes. I am having great fun with my new companions, so I hope you enjoy yours just as much. There, that's got them all guessingg. I couldn't live without my Kenwood - I use it all the time, not just for bread-making! -- Sally in Shropshire, UK Posted through the usenet newsgroup uk.rec.gardening |
Damons? Plums?
The message
from K contains these words: Not alpines, then, as they don't produce runners. That's what I thought, but I've never met wilds this big Mine produce some fruit as big as the top joint of my little finger. -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
Damons? Plums?
On Tue, 19 Aug 2008 22:28:21 +0100, AriesVal wrote
(in article ): On Tue, 19 Aug 2008 22:21:48 +0100, Sally Thompson wrote: On Tue, 19 Aug 2008 21:56:15 +0100, AriesVal wrote (in article ): [19 quoted lines suppressed] I think you must be me in a parallel universe - you too have a Tony, and chickens. What else I wonder? -) I wonder? You don't perhaps have a son called Matthew - nah not possible lol :) g A son, yes, but not called Matthew. Phew, that's a relief! -- Sally in Shropshire, UK Posted through the usenet newsgroup uk.rec.gardening |
Damons? Plums?
The message
from Judith in France contains these words: I am having friends round on Sunday for a BBQ we will be 46 adults and 5 children, (A friend who is a restauranter is catering it, I am not brave enough). I will add to his puddings by making some bowls of Rosty's English Trifle, I will let you know how it goes down. Hum. Try a bowl of Rustyspecial TAAAW: A generous dollop of decent strawberry jam in the bottom of an attractive glass bowl - but not too thick glass. Crumble some dry sponge (or sponge fingers) into the bottom to a depth of about 2½". (Inessential refinement - warm the bowl in a basin of hot water so the jam soaks into the bottom of the sponge.) Make-up enough double-strength strawberry jelly to fill the bowl to a bit above the top of the sponge, add half its volume of (real) cream sherry and while still hot, gently run it into the sponge, so as not to disturb it too much. Leave to set. (This is important!) Make some more jelly, whichever flavour appeals, to fill up to about one third the height of the bowl. Make the jelly double-strength, using any fruit syrup you have spare - from tinned peaches, pineapple &c., or from cooked fresh fruit. Place the bowl in a basin of very cold water. Prepare enough fruit (thinly-sliced apple, peach slices, pineapple chunks Etc.) to completely cover the sponge, mix with the jelly, and when it is cool enough, gently ladle it all in. Allow to set. Make a pint (or more, depending on the size of the bowl) of cornflour-type custard so that it will set like blancmange. Pour over jelly/fruit mix and allow to cool. Cover this with a thick layer of whipped cream, and top it with 'tombstones' (upright blanched half almonds - not flaked) and tinned morello cherries. (My version calls for them to be separated from their juice and steeped in dark rum. The juice can be added to the leftover rum and enjoyed as Cook's perks.) This used to be a Rusty Household Chrimbletreat, mainly because egg custard is UAB.¹³³ ¹³³ Sheddism: Ugh! Arggh! Bleaugh! -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
Damons? Plums?
On 19/8/08 17:36, in article ,
"Martin" wrote: On Tue, 19 Aug 2008 17:25:37 +0100, Sacha wrote: snip I'm losing track of all this? What am I doing - or not doing - now? ;-) Keeping an eye on Judith, your trusty naive blonde. Full time job, I'll tell you! ;-)) One day she will grow up and leave home :) I do hope not - it would be a dull fireside without her! -- Sacha http://www.hillhousenursery.com South Devon |
Damons? Plums?
The message et
from Sally Thompson contains these words: Good luck with the "you know what". As I said before, lots of very good advice on sci.agriculture.poultry. You don't need to subscribe, you could always just browse through the archives on Goggle Gropes. I am having great fun with my new companions, so I hope you enjoy yours just as much. There, that's got them all guessingg. I couldn't live without my Kenwood - I use it all the time, not just for bread-making! Excellent for mixing compost too... -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
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