PeterL wrote:
> "Bob (this one)" > wrote in
> :
>
>> PeterL wrote:
>>>> "Bob (this one)" > wrote in

> You asked "some of my friends"?? Please supply names of so-called friends.
> Otherwise you're nothing but a blustering blowhard bullshit artist.
>
> All my friends wouldn't know you from a bar of soap.
>
> And seeing your little tanty here, most wouldn't **** on you if you were on
> fire.

Peter, you literalist ****ing nitwit, that was hyperbolic
and referred to all the sites from Australia I posted below,
every one of which indicated that damper was a *kneaded*
breadlike baked good. Substantial recipes that gave good
instructions, unlike the bottom-feeder residue you trolled up.

>>> I'll say again......... Damper is a *no-knead-bread*.
>
> I'll say again........ Damper is a *no-knead-bread*.
>
> Bread being something made with flour and water and a few additives.
>
> Not bananas.

See, Peter. Clearly you, unique among all living humans,
have never heard of banana bread. It exists. And you look
more foolish with each passing post. If you'd like to stay
in this discourse, for god's sake, man, at least do a little
googling so you act less like a spurned suitor and more like
someone actually holding his own.

> damper is a *bread* Pastorio....... get your head out of your arse and
> acknowledge the fact.

<LOL> You say so, but your Aussie compatriots dispute you.
Take it up with them. Oh, wait. You deleted *all* those
references.

>>> and a very good alternative to anyone who is either out camping, or
>>> doesn't want to wait a ridiculous 24 hours for a bloody single loaf
>>> of bread!!
>
>> But not muffins? Not banana bread?
>
> You're being a dickhead again.

So, still no answer.

>> Waiting a "ridiculous" 24 hours is what a very large number
>> of people do for bread.
>
> Well, you're an idiot.
>
> Yeah, it's ok to do for an experiment..... totally impractical in everyday
> life.

<LOL> Thousands and thousands of people are doing it rather
easily. My oldest daughter does it every third day. Assemble
ingredients in the morning before going to work, bake it
tomorrow for dinner. Totally impractical... moron.

You are so tightly caught up in your belief that if you do
it or if you think it, it's right because of that fact. Bwah...

>> Your limited attention span and
>> understanding seem to preclude your ever having a piece of
>> good starter bread unless an adult makes it for you.
>>
>> That you seem to think that one is an equal replacement for
>> the other is the crux of your depressingly ignorant bleatings.
>
> One has to wonder at your childish rantings......... did you get a bad
> batch of moonshine up on your mountain, redneck.

So nothing substantive. Still. Again.

> [Snip a *huge* sign of pathetic Pastorios obsession.....]

<LOLOLOLOL>

Peter deletes a very big bunch of Australian references that
say that damper is *not* a no-knead bread.

Bwahahahahahahahaha..

Proof - citations from reliable sources - of his empty
absurdity is "a *huge* sign of my obsession."

Hee, hee, hee...

>> Do you simply not know what kneading is?
>
> I certainly do.
>
> And as is the case, there are quite a few recipes for damper that *don't*
> require kneading.

The truly funny part of it is that I gave you my search
references and the web sites I checked at random. I said *at
random* NOT ONE said not to knead it. NOT ONE called it a
no-knead bread.

NOT ONE. And not one of the ones from the terrible recipes
you posted referred to it that way. Why is that, I wonder?
No one else think it's no-knead? NOT ONE?

>>> Are you saying it's the *only* topic to be discussed in this thread?
>>>
>>> Threads evolve, they change.
>
>> Of course they do. And when they're changed by the
>> undereducated and underinformed,
>
> ROFLMAO!!!!
>
> I'm sure quite a few of your fellow newsgroupers would just *love* to hear
> this!!
>
> You're nothing but a self inflated pompous ass.

But, Peter, it's all about you. Everything's about you. No
one else is confused about who's uninformed.

>> they end up talking this
>> kind of nonsense about no-think "bread on a stick"
>
> Oh really?? Please post *who* posted about "bread on a stick".

<LOL> Go back upthread a bit, Peter. You do know how to do
that...?

> I'm sure they'd love to be called "undereducated and underinformed" by some
> redneck hillbilly such as yourself.

<LOL> My fellow newsgroupers don't go off on these
self-convicting, ignorance-demonstrating binges like you
have. And if they do, I help them along to greater clarity
of vision, just like with you. <LOL>

>> that
>> still needs to be kneaded, when the subject is long-rise,
>> ultra-hydrated, yeasted, steam-baked, heavy-crusted,
>> large-bubbled, soft-crumbed European-style bread.
>
> BFD.

<LOL> Peter tries to throw it over his shoulder when he's
dead wrong. Good tactic.

> Threads evolve, they change. Get used to it moron, or ask to become rfc
> moderator, then everyone will have to talk about what *you* want.
>
> ****ing dickehead that you are.
>
>>> If you don't like it, go elsewhere.
>
>> Right. Banish me. Crushed, I tell you. Crushed.
>
> I said "If you don't like it, go elsewhere".
>
> Bit of a crybaby, are you?
>
> Ewwwww, they're going to "banish" me!! Ewwww!!

Peter, can you only see the world in your panicky, literal
terms? Is everything so desperately urgent in your tiny
world? Is your being absolutely correct important enough for
you to keep this bagatelle going in the face of nothing
substantive supporting you?

> You're an idiot.
>
>>> Your pathetic little whining is not going to stop it happening.
>
>> <LOL> But there will always be those shallow drinkers of the
>> Pierian Spring like you who think that bread is just bread
>> and meat is just meat and noodles are just noodles and any
>> one is as good as any other...
>
> And there will always be pedantic little assholes like you that stand on
> your little soapbox, beat your puny chest, and cry to the world that the
> rest of the population are heathens for not conforming to your way of life.
>
> Build a bridge and get over it ******.

See, you have the ability not to be a literalist. At least I
assume you know that this is nothing like the truth. Pity
you don't have the capacity to get past your own crabbed ego.

>> A recipe I'm sure you'll love, even though it calls for
>> kneading, like all other damper recipes:
>
> Really?? The following proves you to be a liar.

Peter, Peter, Peter... May I call you Peter...?

I'm sorry about these recipes you've culled up here. Not
because they show that damper is a no-knead bread - they
don't do that - but because they're so terribly
non-culinary. So terribly amateurish in conception and
execution. Not really good enough to cook from with any
assurance of success. Vague terms, vague directions, vague
descriptions of desired results. Desperate attempts to
salvage what little remains of your self-respect.

> http://www.abc.net.au/northtas/stories/s512810.htm

So how much water in "Don's Damper?" He doesn't say, so we
can't know what texture or hydration level would be
"correct." He just wants "a moulded lump in the middle of
the pot" whatever that could be. Getting the raw ingredients
to a "a moulded lump in the middle of the pot" means it
needs to be manipulated into whatever that shape might be.
That's basic kneading. You think this is a good recipe?

> http://www.abc.net.au/farnorth/stories/s1599225.htm

"Aunty Valda Jackson" gives a quantity of liquid and asks us
to "Mix ingredients together in bowl until dough has a thick
consistency." Looking pretty good there for a second until
we get to "Aunty Val recommends not cutting damper with a
knife as it may cause damper to turn doughy." I looked in
several culinary references to find "a thick consistency"
and these skimpy books didn't have any reference to it. I'm
just wondering how to get all that flour wet without strong
mixing... which we all know is called kneading. You think
this is a good recipe?

> And here's one 'no-knead-damper/bread' mix to put on a stick.....

> http://www.nla.gov.au/exhibitions/bu...pe-damper.html

The one to wrap around a stick calls for the cook to "Shape
dough into four banana-shaped pieces and mould onto the end
of sticks." For someone like you who clearly knows nothing
about baking, there should be a clue there that the dough is
being manipulated. Being handled and shaped. Being moved
into a specific shape. That's called kneading. It's handling
the dough that will alter the gluten structure so it will
stay on the stick. That's the effect of kneading. You think
this is a good recipe?

> http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=87252

This one is particularly brilliant. It wants us to "Silf the
flour and salt into a bowl, add sufficient milk to make a
manageable dough. Bake on a greased and floured baking sheet
25-30 minutes at 220deg C (440F). Baste with milk during
cooking. Serve with butter." You think this is a good recipe?

> And the list goes on.

Perhaps it does. But I wouldn't expect you to notice that
none of the recipes explains in any detail what to actually
do, step-by-step. The simple fact is that the recipes you've
posted aren't at all complete. Not one is. They're the work
of amateurs as rank as you and, finally, as off-the-mark as
your infantile ravings..

> It's 'horses for courses' you hillbilly ******.
>
> Oh, BTW, I noticed your very childish change of the subject line. Just
> thought I'd leave it in to show people what a truly pathetic little person
> you really are.

<LOL> My goodness, Peter, you're such a big, bold man with
such wonderful breading. Um, breeding.

Learn about baked goods. We'll all wait.

No, seriously...

Pastorio