Subj : Grocery Getters
To   : Dave Drum
From : Ruth Haffly
Date : Tue Feb 04 2025 14:24:40

Hi Dave,

 DD> I'm more likely to get bacon fragments or popcorn hulls under a plate.

 RH> Whatever, it's something I don't have to worry about yet. Still have
 RH> most of my teeth--wisdoms were taken out in my early 20s. Another molar
 RH> was being reabsorbed internally, dentist said in his years of practice,
 RH> he'd only seen it 2 or 3 times before. But, that tooth had to go. Both

 DD> Especially watch out for trhose blackberry seeds.

When, and if, the time comes, I will. Did get a Water Pik a while ago;
it is good for getting those odd bits of food from between the teeth.
Brushing and flossing do good but the Water Pik adds just that bit extra
that makes the hygenist happy. (G)


 DD> I did the dental visits. But I had teeth break for no known reason, Or
 DD> just loosen and fall out, I was down to about 6 whole teeth and a few
 DD> snags when I decided "It's time".

 RH> Must be something genetic or from your years as a smoker.

 DD> Whatever, it's a fact of life. My niece has horrid teeth that her
 DD> dentist blames on my brother's service in Vietnam and exposure to
 DD> Agent Orange.It seems that can cause a genetic shift

Why am I not surprised?

 DD> Here's a recipe I'm going to try with my bread machine. I may add some
 DD> ground caraway - as I said I like the flavour. And I might play with
 DD> the rye to white ratio. Or sub whole wheat for the bread flour.  Bv)=

 RH> Don't use any more rye flour as it has no gluten. The bread flour has
 RH> more gluten than white or whole wheat so if you use one of those, you
 RH> might want to add a tablespoon or so of powdered gluten. Voice of
 RH> experience. (G)

 DD> Thanks for the head's up.

 RH> Glad to pass on knowledge to aspiring bread bakers.

 DD> I'm not really a baker. But, every so often I get frisky, Other than
 DD> the breakfast toast and burger buns ..... oh, and the cinnamon rolls
 DD> at the Golden Corral breakfast buffet.

We don't have a GC in town any more, closed during Covid. Now it's a
ghost kitchen for several restaurants. You have to call them order, then
go over to the GC to pick your food up.

 DD> The other call for gluten substitute is xanthan gum - wjich has, as
 DD> with most things culinary, its adherents and its detractors. Mr? I'm
 DD> not a celiac sufferer so I don't care.  Bv)=

 RH> We keep gluten on hand so easy for us to grab some and toss it in
 RH> otherwise low gluten baked goods.

 DD> Only thing I've baked for a while has been frozen pizza.  Bv)= Or Papa
 DD> Murphy's. MMMMM----- Recipe via Meal-Master (tm) v8.06

 RH> We baked a pita pizza Friday night--pizza using a pita bread for the
 RH> crust. Worked well for the 2 of us--6 slices (2 put aside for my lunch
 RH> yesterday) and a salad made a filling meal for us.

 DD> Here's an interesting thing I happened upon in my Taste of Home feed.
 DD> It look the perfect size for you and Steve.

 DD>       Title: No-Yeast Pizza Dough
 DD>  Categories: Five, Breads
 DD>       Yield: 4 Slices

Hmmmmm, may be worth giving a try when (and if) I ever run out of yeast.
We'd make it whole wheat, instead of A-P flour.

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


.... Myth #1: The computer only does what you tell it to do.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

.