Subj : Rhubarb Pie
To   : Dave Drum
From : Ruth Haffly
Date : Fri Jul 05 2024 14:12:09

Hi Dave,


 DD> And the Poms call their cookies "biscuits". But, we're 'Murricans, not
 DD> Swedes or Brits

 RH> No, but we have all kinds of wierd names for food, some of it very
 RH> regional. Soda, pop, co-cola and tonic water all describe the same
 RH> drink as do sub, hoagie, grinder and torpedo the same kind of sandwich.
 RH> Also, slump, grunt, cobbler and betty are all used for a similar
 RH> dessert.

 DD> Toss in sody and fizz water for the generic part. Add dope to the Coca
 DD> Cola part. I was in Memphis in Unc's Yacht Club when I first heard
 DD> that one. I'm sure it's regional only and probably originated because
 DD> the
 DD> original Atlanta drug store Coke had cocaine as an ingredient.

I've heard sody and sody pop but not fizz water or dope. Knew that the
original Coke had cocaine in it, not sure when they changed the recipe.

 DD> Also tonic is a legit type of soda - which I quite like until it's
 DD> mixed with booze. It contains quinine and was originally used as a
 DD> treatment DD> for malarial fevers.

I made the mistake of mixing up a small can of orange juice concentrate
with tonic water once. We ended up dumping most of it down the drain
after trying it.

 DD>       Title: Whole Wheat Biscuit Mix - BHG

 RH> I do a baking mix that's 100% whole wheat flour that works out well for
 RH> me, maybe because I've used whole wheat flour for so long. May try
 RH> incorporating some whole wheat pastry flour next time I make it. Mine
 RH> also includes dry milk but no sugar.

 DD> What is the difference between whole wheat flour and whole wheat
 DD> pastry flour? If you know. I eat whole wheat bread and toast by
 DD> preference. But I know that it's not 100% whole wheat. Not even the
 DD> "whole grain" stuff.

Different type of wheat--hard, winter durham (or red) wheat is used for
regular whole wheat flour, has more gluten in it than the soft spring
wheat used for pastry flour. Pastry flour is good for biscuits, muffins,
pie crusts, cookies, etc where you don't need the structure like you
get with the harder wheat and yeast; the leavening of baking powder is
sufficient. When I bake bread, if it's whole wheat, I'll use winter
wheat, ground in our mill, and all whole wheat flour. If I'm making rye
bread, we'll grind the rye berries, then I'll also use winter wheat and
a bit of gluten since rye flour has little to no gluten.


 DD>       Title: Russian Black Bread
 DD>  Categories: Breads, Grains
 DD>       Yield: 2 Loaves

Looks good but a bit of gluten will help them rise higher. I generally
use @ 1/4 cup (some ingredients in my bread making aren't measured
precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves of
bread.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... Are you sure you really want to know that?

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