On 12 Jul 2004 14:35:24 -0700, Wayne Boatwright wrote:

> "The Hacketts" > wrote in message >. ..
>> "Glenn Jacobs" > wrote in message
>> .. .
>>: To get the Jeff Smith Talk on a little more positive tack,
>> thing that I
>>: learned from him.
>>:
>>: 1) I learned technique, like how to slightly crush a clove of
>> garlic so
>>: that it peals easier.
>>:
>>: 2) And how to guide a knife with the knuckles when slicing, to
>> prevent
>>: bits of finger tips from joining the evening meal.
>>:
>>: 3) Marsala sauce, from "The Frugal Gourmet Cooks With Wine"
>> which I still
>>: make from time to time.
>>:
>>: --
>>: JakeInHartsel
>>:
>>: Food, The Art Form that You Can Eat
>>: =============
>>
>> Same here, although, I haven't made his Marsala sauce - yet.
>> There are so many of his recipes that I've made and continue to
>> make and even adapt, on occasion. I launched my own recipe for
>> Sweet potatoes after reading one of his that includes coconut
>> milk. Yummm! Oh, and I adore the Barley with Mushrooms
>> Casserole!
>
> I've learned technique and have made many of his recipes. Two of my
> favorites are (of all things) his mother's recipe for Spanish Rice,
> and his recipe for French Bread. Watching him the first time making
> the French Bread made me realize the importance of weighing the flour
> over measuring.
>
> Cyndi, in which of his books is the Barley with Mushrooms Casserole?
> I don't believe I have it. Could you send or post it? Would be
> greatly appreciated!
>
> Thanks...
> Wayne

Yes, and also the French Bread Recipe. Also I would like to know why it is
important to wigh it. When i make French Bread or most breads, I work
flower into the dough until it has the right consistancy. And then,
because i live where it is very dry and at high altitude I work a little
water into the dough as i knead it. I generally use "Beard on Bread" as my
guied for making bread.

--
JakeInHartsel

Food, The Art Form that You Can Eat