wrote:
> On Sat, 23 Jun 2018 17:28:09 -0400, jmcquown >
> wrote:
>
>> On 6/22/2018 9:59 PM, wrote:
>>> On Fri, 22 Jun 2018 19:49:02 -0400, Ed Pawlowski > wrote:
>>>
>>>> On 6/22/2018 4:04 PM, Bruce wrote:
>>>>> On Fri, 22 Jun 2018 16:02:46 -0400, Ed Pawlowski > wrote:
>>>>>
>>>>>> On 6/22/2018 1:44 PM, Bruce wrote:
>>>>>>> On Fri, 22 Jun 2018 13:28:44 -0400, Ed Pawlowski > wrote:
>>>>>>>
>>>>>>>> On 6/22/2018 11:15 AM, wrote:
>>>>>>>>
>>>>>>>>>
>>>>>>>>> Aboard ship everyone (except me) stood in line and got excellent
>>>>>>>>> meals, everything cooked from scratch.
>>>>>>>>>
>>>>>>>>
>>>>>>>> So if you made tomato sauce, you started with vine ripened tomatoes and
>>>>>>>> cooked them down to make the sauce?
>>>>>>>
>>>>>>> Completely exaggerating what someone says and then proving them wrong
>>>>>>> about what they never said. It's a childish discussion technique:
>>>>>>> https://en.wikipedia.org/wiki/Straw_man
>>>>>>>
>>>>>>> Used a lot by politicians, and lately also by Ed.
>>>>>>>
>>>>>> you have to answer for Sheldon? He always derides the use of premade
>>>>>> canned products so I wanted clarification. You jumped in just to be a PITA.
>>>>>
>>>>> I'm a PITA because I point out that you're behaving like a child
>>>>> lately.
>>>>>
>>>> Not at all. When we were younger and had more energy, we used to get
>>>> baskets of Roma tomatoes and make sauce We have an attachment for the KA
>>>> mixer to process them and remove seeds and peels. Here in New England
>>>> that was usually in September. What is wrong with asking if someone
>>>> else did that to make sauce from scratch?
>>>>
>>>> That sir, is how sauce is made from scratch, not opening a can. You
>>>> just want to show off and make your own definitions.
>>>
>>> Hardly anyone attempts to make sauce from garden grown
>>> Romas, not worth the trouble plus wastes the tomatoes because they end
>>> up caramelized. Much better to use canned tomatoes for scratch sauce.
>>>
>> You just contradicted yourself, Sheldon. You stated everything on board
>> ship was made from scratch. I know there wasn't a tomato canning
>> operation on the ship...
>>
>> Jill
>
> You're a stupid woman, we had lots of canned whole tomatoes in puree.
> And that's what's used for from scratch sauce everywhere.
> Hardly anyone uses fresh picked tomatoes for sauce.. I've tried a few
> times, a lot ot work, turns out awful, just wastes home growns. The
> home kitchen doesn't have the vacuum equiptment for removing the water
> from tomatoes. Simering tomatoes for hours on end turns out very
> caramelized tomatoes, worthless for any use, not even good for
> compost.
> Jill, you really ought to engage your pea brain before responding to
> my posts. I've grown more tomatoes than you can count and they cannot
> be used for sauce in the home kitchen or the restaurant kitchen, not
> unless what one wants is raw tomato sauce.
>

She just won't listen, Popeye. Dats probably why yoose wouldn't ****
her, right? She jes ain't smart enough to realize that yoose knows
everything and yoose is the most desirable octogenarian on the planet.
Her loss.

We knows that yoose turned her down after she begged yoose for sex.

I s'pose the woman must be a homo, right?

wrote:
> On Sat, 23 Jun 2018 14:50:38 -0700 (PDT), "
> > wrote:
>
>> On Saturday, June 23, 2018 at 4:28:26 PM UTC-5, Jill McQuown wrote:
>>>
>>> On 6/22/2018 9:59 PM, wrote:
>>>>
>>>>>>>>>> Aboard ship everyone (except me) stood in line and got excellent
>>>>>>>>>> meals, everything cooked from scratch.
>>>>
>>>> Hardly anyone attempts to make sauce from garden grown
>>>> Romas, not worth the trouble plus wastes the tomatoes because they end
>>>> up caramelized. Much better to use canned tomatoes for scratch sauce.
>>>>
>>> You just contradicted yourself, Sheldon. You stated everything on board
>>> ship was made from scratch. I know there wasn't a tomato canning
>>> operation on the ship...
>>>
>>> Jill
>>>
>> *Snort*
>
> Very good reply.
>

It *was* cooked from scratch, Popeye!

Yoose was scratching yoose ass while stirring the slop in those big ole
dented navy pots and ladling the vile stuff onto tin gov't plates,
whilst the boat was rolling on the waves.

Most of the sailors puked yoose slop up before they got back to their sacks.

Rock on, Popeye! Yoose is the best.

On Sat, 23 Jun 2018 19:15:29 -0400, jmcquown >
wrote:

>On 6/23/2018 6:13 PM, Druce wrote:

>> I don't berate NA.
>
>Sure you do.

Ok, I don't _just_ berate NA.

>> I berate the slaughtering of animals. I berate
>> prefab crap foods with tons of chemicals in them.
>
>Uh huh. And you assume we're all eating pre-packaged crap, hence the
>ingredients lists.

I only post an ingredient list when someone here mentions a prefab
item they're eating.

>> But since you're Americans, you think
>> everything's about America. Well, the world's bigger than that.
>>
>It's not North America that is solely slaughtering beef. Where do you
>think Kobe beef came from? Or Wyagu beef? It certainly wasn't north
>America. Look to the orient. And then imports.

That's what I said. It's not just the US. And Asians treat animals a
lot worse than the western world. They can be downright barbaric.

On 6/23/2018 8:03 AM, Gary wrote:
> Bruce wrote in reply to Cindy:
>>
>>>> I don't use recipes much. Why are y'all so hung up on recipes?
>>>
>>> It doesn't have to be a recipe with specific quantities. A couple
>>> of nights ago I sauteed strips of chicken and sliced onion, then
>>> made a pan sauce of soy sauce, a pat of butter, and a small squeeze
>>> of lemon juice. Served with rice.
>>
>> That's what I mean. You buy ingredients and then you cook them in a
>> way that makes sense. I don't call that a recipe.
>>
>> What if I'm making a "Reuben" and then I feel like adding horse
>> radish. "Oh no, I can't do that. The Reuben recipe doesn't specify
>> horse radish. Darn!"
>
> I often look up some recipes just for a guideline of things to
> add. Don't need to follow them exact, use them for ideas. Look up
> many for the same dish then pick and choose according to your
> taste. Occasionally, if you wing it you might forget a good
> ingredient.
>
Well... since Bruce doesn't cook he doesn't understand the usefulness of
such guidelines. I suppose we should all know how to cook via osmosis.
Or just go graze in the back yard. Heh.

Jill

On Sat, 23 Jun 2018 19:44:17 -0400, jmcquown >
wrote:

>On 6/23/2018 8:03 AM, Gary wrote:
>> Bruce wrote in reply to Cindy:
>>>
>>> That's what I mean. You buy ingredients and then you cook them in a
>>> way that makes sense. I don't call that a recipe.
>>>
>>> What if I'm making a "Reuben" and then I feel like adding horse
>>> radish. "Oh no, I can't do that. The Reuben recipe doesn't specify
>>> horse radish. Darn!"
>>
>> I often look up some recipes just for a guideline of things to
>> add. Don't need to follow them exact, use them for ideas. Look up
>> many for the same dish then pick and choose according to your
>> taste. Occasionally, if you wing it you might forget a good
>> ingredient.
>>
>Well... since Bruce doesn't cook he doesn't understand the usefulness of
>such guidelines. I suppose we should all know how to cook via osmosis.
>Or just go graze in the back yard. Heh.

As if you always follow a recipe. As if you can't cook something nice
without following a recipe.

Druce wrote:
> On Sat, 23 Jun 2018 19:15:29 -0400, jmcquown >
> wrote:
>
>> On 6/23/2018 6:13 PM, Druce wrote:
>
>>> I don't berate NA.
>>
>> Sure you do.
>
> Ok, I don't _just_ berate NA.
>
>>> I berate the slaughtering of animals. I berate
>>> prefab crap foods with tons of chemicals in them.
>>
>> Uh huh. And you assume we're all eating pre-packaged crap, hence the
>> ingredients lists.
>
> I only post an ingredient list when someone here mentions a prefab
> item they're eating.
>
>>> But since you're Americans, you think
>>> everything's about America. Well, the world's bigger than that.
>>>
>> It's not North America that is solely slaughtering beef. Where do you
>> think Kobe beef came from? Or Wyagu beef? It certainly wasn't north
>> America. Look to the orient. And then imports.
>
> That's what I said. It's not just the US. And Asians treat animals a
> lot worse than the western world. They can be downright barbaric.
>

Oh No! Do yoose think they do stuff to the animals like Popeye does on
his big fancy cattle farm in Noo Yawk?

The poor cows try to jump the fence when popeye comes after them.

On Sun, 24 Jun 2018 06:20:09 -0500, Sqwertz >
wrote:

>On Fri, 22 Jun 2018 21:59:44 -0400, wrote:
>
>> Hardly anyone attempts to make sauce from garden grown
>> Romas, not worth the trouble plus wastes the tomatoes because they end
>> up caramelized. Much better to use canned tomatoes for scratch sauce.
>
>Yet, just two days ago, you said:
>
>"The fast food drive thru of pasta sauce. I'm one of the few
>remaining from-scratch pasta sauce makers... even the best Eyetalian
>restaurants and pizzarias use canned."
>
>Will you please make up your feeble little mind about what you want
>to bitch about, and stick with it?
>
>-sw

How simple minded are you... tomato sauce from whole canned tomatoes
is in fact from scratch. No need to grow and can them oneself. I've
tried making sauce from my own garden tomatoes, both times they became
caramelized from simmering long enough to reduce all the water, even
Romas are like 95% H2O. Factory tomato sauce is reduced at low
temperatures in vacuum towers, same as used for frozen citrus
concentrate.... no home or restaurant cook can afford the millions of
dollars for a vacuum tower operation. I've posted a web site that
explained it all before, a few times, but a texass numbskull has no
memory retention. Each time the texass tube steak maven pretended he
didn't see it, HTF could he with his head deep up his hot peppered
ass.

wrote:
> On Sun, 24 Jun 2018 06:20:09 -0500, Sqwertz >
> wrote:
>
>> On Fri, 22 Jun 2018 21:59:44 -0400, wrote:
>>
>>> Hardly anyone attempts to make sauce from garden grown
>>> Romas, not worth the trouble plus wastes the tomatoes because they end
>>> up caramelized. Much better to use canned tomatoes for scratch sauce.
>>
>> Yet, just two days ago, you said:
>>
>> "The fast food drive thru of pasta sauce. I'm one of the few
>> remaining from-scratch pasta sauce makers... even the best Eyetalian
>> restaurants and pizzarias use canned."
>>
>> Will you please make up your feeble little mind about what you want
>> to bitch about, and stick with it?
>>
>> -sw
>
> How simple minded are you... tomato sauce from whole canned tomatoes
> is in fact from scratch. No need to grow and can them oneself. I've
> tried making sauce from my own garden tomatoes, both times they became
> caramelized from simmering long enough to reduce all the water, even
> Romas are like 95% H2O. Factory tomato sauce is reduced at low
> temperatures in vacuum towers, same as used for frozen citrus
> concentrate.... no home or restaurant cook can afford the millions of
> dollars for a vacuum tower operation. I've posted a web site that
> explained it all before, a few times, but a texass numbskull has no
> memory retention. Each time the texass tube steak maven pretended he
> didn't see it, HTF could he with his head deep up his hot peppered
> ass.
>

Popeye, yoose eyetalian sauce is good, not from yoose canned el cheapo
tomatoes, but from dat magical RO water yoose have. And maybe dat
ejaculate yoose always squirts in it.

Bruce wrote:

> On Fri, 22 Jun 2018 21:09:02 -0500, "cshenk" > wrote:
>
> > Bruce wrote:
> >
> >> On Fri, 22 Jun 2018 16:02:46 -0400, Ed Pawlowski >
> wrote: >>
> >> > On 6/22/2018 1:44 PM, Bruce wrote:
> >> >> On Fri, 22 Jun 2018 13:28:44 -0400, Ed Pawlowski >
> >> wrote: >>
> >> >>> On 6/22/2018 11:15 AM, wrote:
> >> > > >
> >> > > > >
> >> >>>> Aboard ship everyone (except me) stood in line and got
> excellent >> >>>> meals, everything cooked from scratch.
> >> > > > >
> >> > > >
> >> >>> So if you made tomato sauce, you started with vine ripened
> >> tomatoes and >>> cooked them down to make the sauce?
> >> >>
> >> >> Completely exaggerating what someone says and then proving them
> >> wrong >> about what they never said. It's a childish discussion
> >> technique: >> https://en.wikipedia.org/wiki/Straw_man
> >> >>
> >> >> Used a lot by politicians, and lately also by Ed.
> >> >>
> >> > you have to answer for Sheldon? He always derides the use of
> >> > premade canned products so I wanted clarification. You jumped in
> >> > just to be a PITA.
> >>
> >> I'm a PITA because I point out that you're behaving like a child
> >> lately.
> >
> > You are a PITA period who doesn't post anythng if even a shred of a
> > recipe.
>
> I don't use recipes much. Why are y'all so hung up on recipes?

Because it's a cooking group about recipes maybe?

On Sun, 24 Jun 2018 15:46:21 -0500, "cshenk" > wrote:

>Bruce wrote:
>
>> On Fri, 22 Jun 2018 21:09:02 -0500, "cshenk" > wrote:
>>
>> > Bruce wrote:
>> >
>> >> On Fri, 22 Jun 2018 16:02:46 -0400, Ed Pawlowski >
>> wrote: >>

>> >> > you have to answer for Sheldon? He always derides the use of
>> >> > premade canned products so I wanted clarification. You jumped in
>> >> > just to be a PITA.
>> >>
>> >> I'm a PITA because I point out that you're behaving like a child
>> >> lately.
>> >
>> > You are a PITA period who doesn't post anythng if even a shred of a
>> > recipe.
>>
>> I don't use recipes much. Why are y'all so hung up on recipes?
>
>Because it's a cooking group about recipes maybe?

Cooking group, yes. But I'd say recipes are optional.

Cindy Hamilton wrote:

> On Friday, June 22, 2018 at 10:15:08 PM UTC-4, Bruce wrote:
> > On Fri, 22 Jun 2018 21:09:02 -0500, "cshenk" >
> > wrote:
> >
> > > Bruce wrote:
> > >
> > >> On Fri, 22 Jun 2018 16:02:46 -0400, Ed Pawlowski >
> > wrote: >>
> > >> > On 6/22/2018 1:44 PM, Bruce wrote:
> > >> >> On Fri, 22 Jun 2018 13:28:44 -0400, Ed Pawlowski
> > > >> wrote: >>
> > >> >>> On 6/22/2018 11:15 AM, wrote:
> > >> > > >
> > >> > > > >
> > >> >>>> Aboard ship everyone (except me) stood in line and got
> > excellent >> >>>> meals, everything cooked from scratch.
> > >> > > > >
> > >> > > >
> > >> >>> So if you made tomato sauce, you started with vine ripened
> > >> tomatoes and >>> cooked them down to make the sauce?
> > >> >>
> > >> >> Completely exaggerating what someone says and then proving
> > them >> wrong >> about what they never said. It's a childish
> > discussion >> technique: >> https://en.wikipedia.org/wiki/Straw_man
> > >> >>
> > >> >> Used a lot by politicians, and lately also by Ed.
> > >> >>
> > >> > you have to answer for Sheldon? He always derides the use of
> > >> > premade canned products so I wanted clarification. You jumped
> > in >> > just to be a PITA.
> > >>
> > >> I'm a PITA because I point out that you're behaving like a child
> > >> lately.
> > >
> > > You are a PITA period who doesn't post anythng if even a shred of
> > > a recipe.
> >
> > I don't use recipes much. Why are y'all so hung up on recipes?
>
> It doesn't have to be a recipe with specific quantities. A couple
> of nights ago I sauteed strips of chicken and sliced onion, then
> made a pan sauce of soy sauce, a pat of butter, and a small squeeze
> of lemon juice. Served with rice.
>
> Cindy Hamilton

Sounds good. Tonight we made pizza. I had to rush to make the sauce
as the 'Charlotte-n-ateter' ate up the last batch un-noted by me.

Dough

1C water
3C flour (AP or bread, doesnt matter this time)
3/4ts salt
1ts yeast
-Optional added garlic powder, mexican oregano and sage

Sauce

28oz can tomato sauce, 28oz can diced
8-10 minced garlic cloves
4-6TB italian seasoning blend from Savory spice shop


Slivered up some cheeses (4 types) and cut some Canadian bacone rounds
and called it good with a can of mushrooms (we find canned mushrooms
works best this time).

jmcquown wrote:

> On 6/23/2018 6:13 PM, Druce wrote:
> > On Sat, 23 Jun 2018 18:04:51 -0400, jmcquown >
> > wrote:
> >
> > > On 6/23/2018 7:27 AM, Cindy Hamilton wrote:
> > > > On Friday, June 22, 2018 at 10:15:08 PM UTC-4, Bruce wrote:
> >>>>On Fri, 22 Jun 2018 21:09:02 -0500, "cshenk" >
> wrote:
> > > > >
> > > > > > Bruce wrote:
> > > > > >
> >>>>>>On Fri, 22 Jun 2018 16:02:46 -0400, Ed Pawlowski >
> wrote:
> > > > > > >
> > > > > > > > On 6/22/2018 1:44 PM, Bruce wrote:
> > > > > > > > > On Fri, 22 Jun 2018 13:28:44 -0400, Ed Pawlowski
> > > > > > > > > >
> > > > > > > wrote: >>
> > > > > > > > > > On 6/22/2018 11:15 AM, wrote:
> > > > > > > > > >
> > > > > > > > > > >
> > > > > > > > > > > Aboard ship everyone (except me) stood in line
> > > > > > > > > > > and got excellent meals, everything cooked from
> > > > > > > > > > > scratch.
> > > > > > > > > > >
> > > > > > > > > >
> > > > > > > > > > So if you made tomato sauce, you started with vine
> > > > > > > > > > ripened
> >>>>>>tomatoes and >>> cooked them down to make the sauce?
> > > > > > > > >
> > > > > > > > > Completely exaggerating what someone says and then
> > > > > > > > > proving them
> >>>>>>wrong >> about what they never said. It's a childish discussion
> >>>>>>technique: >> https://en.wikipedia.org/wiki/Straw_man
> > > > > > > > >
> > > > > > > > > Used a lot by politicians, and lately also by Ed.
> > > > > > > > >
> > > > > > > > you have to answer for Sheldon? He always derides the
> > > > > > > > use of premade canned products so I wanted
> > > > > > > > clarification. You jumped in just to be a PITA.
> > > > > > >
> > > > > > > I'm a PITA because I point out that you're behaving like
> > > > > > > a child lately.
> > > > > >
> > > > > > You are a PITA period who doesn't post anythng if even a
> > > > > > shred of a recipe.
> > > > >
> > > > > I don't use recipes much. Why are y'all so hung up on recipes?
> > > >
> > > > It doesn't have to be a recipe with specific quantities. A
> > > > couple of nights ago I sauteed strips of chicken and sliced
> > > > onion, then made a pan sauce of soy sauce, a pat of butter, and
> > > > a small squeeze of lemon juice. Served with rice.
> > > >
> > > > Cindy Hamilton
> > > >
> > > He's a troll.
> >
> > That's a matter of perception. In my perception you're a boring
> > biddy.
> >
> > > The only thing he's ever mentioned cooking (after much
> > > berating) was fish patties made from canned mackerel. I have no
> > > problem with him liking canned mackerel
> >
> > Good, because they're very nice. Nicer than with salmon even. From a
> > snob's point of view, it's a problem that canned mackerel is cheap,
> > but I don't mind that. It's just another bonus.
> >
> > > but in my book it doesn't qualify him as
> > > a cook or food critic.
> >
> > Certainly not a professional food critic. Is anybody here a
> > professional food critic? Are you? When it comes to food, you're
> > about as adventurous as the next nun.
> >
> Oh Bruce. I've actually had recipes written up in a food edition of
> the Wall Street Journal. How to use leftovers.
>
> I was also given some cookbooks with the task of trying recipes and
> writing reviews. Books from the American Heart Association or other
> health specific books.
>
> > > Oh dear, did he have to look up a recipe to
> > > learn how to make them? He spends most of his trollish time
> > > berating North America... a continent he's never visited and
> > > knows very little about.
> >
> > I don't berate NA.
>
> Sure you do.
>
> > I berate the slaughtering of animals. I berate
> > prefab crap foods with tons of chemicals in them.
>
> Uh huh. And you assume we're all eating pre-packaged crap, hence the
> ingredients lists.
>
> > That's also going on
> > in Europe and Australia.
>
> How nice of you to realize that. LOL
>
> > But since you're Americans, you think
> > everything's about America. Well, the world's bigger than that.
> >
> No, we Americans don't assume anything. I happen to have a wider
> scope than you. I love a nice juicy steak and regardless of your
> rants, that will not change. Great with a baked potato or some
> grilled potatoes and a lovely green veggies. More than Bruce could
> accomplish.
>
> It's not North America that is solely slaughtering beef. Where do
> you think Kobe beef came from? Or Wyagu beef? It certainly wasn't
> north America. Look to the orient. And then imports.
>
> BTW, bhe best lamb shanks I ever tasted were imported from New
> Zealand.
>
> So sorry Bruce, I don't give a shite what you think about what we all
> cook and eat. Disparage North America... everyone knows you really
> know nothing about this continent.
>
> Jill

I have to laugh a little. I really dont eat totally Asian but while
lunch was home made pizza (recipe posted earlier), dinner was pretty
Asian overall.

I can easily post the recipes used. I do not need links to speak for
me. You also can speak what you cooked perfectly well.

Carol

Am Sonntag, 24. Juni 2018 23:19:20 UTC+2 schrieb cshenk:

> Tonight we made pizza.

> Dough
>
> 1C water
> 3C flour (AP or bread, doesnt matter this time)
> 3/4ts salt
> 1ts yeast
> -Optional added garlic powder, mexican oregano and sage
>

We had pizza several times over the last week, too - but the dough was
different.

500 gms wheat flour
250 ml water
1/2 Tbs salt
1 1/2 Tbs olive oil
1 gm fresh yeast

If you have a BBA, just run "Dough" 2 times in a row.
If not, mix everything and let rise for a few hours. Punch down a few times.
Enough for 2 round pizze, 12" diameter. Or one large baking tray.

Bye, Sanne.

sanne wrote:

> Am Sonntag, 24. Juni 2018 23:19:20 UTC+2 schrieb cshenk:
>
> > Tonight we made pizza.
>
> > Dough
> >
> > 1C water
> > 3C flour (AP or bread, doesnt matter this time)
> > 3/4ts salt
> > 1ts yeast
> > -Optional added garlic powder, mexican oregano and sage
> >
>
> We had pizza several times over the last week, too - but the dough was
> different.
>
> 500 gms wheat flour
> 250 ml water
> 1/2 Tbs salt
> 1 1/2 Tbs olive oil
> 1 gm fresh yeast
>
> If you have a BBA, just run "Dough" 2 times in a row.
> If not, mix everything and let rise for a few hours. Punch down a few
> times. Enough for 2 round pizze, 12" diameter. Or one large baking
> tray.
>
> Bye, Sanne.

What is a BBA?

On Tue, 26 Jun 2018 18:46:59 -0500, "cshenk" > wrote:

>sanne wrote:
>
>> Am Sonntag, 24. Juni 2018 23:19:20 UTC+2 schrieb cshenk:
>>
>> > Tonight we made pizza.
>>
>> > Dough
>> >
>> > 1C water
>> > 3C flour (AP or bread, doesnt matter this time)
>> > 3/4ts salt
>> > 1ts yeast
>> > -Optional added garlic powder, mexican oregano and sage
>> >
>>
>> We had pizza several times over the last week, too - but the dough was
>> different.
>>
>> 500 gms wheat flour
>> 250 ml water
>> 1/2 Tbs salt
>> 1 1/2 Tbs olive oil
>> 1 gm fresh yeast
>>
>> If you have a BBA, just run "Dough" 2 times in a row.
>> If not, mix everything and let rise for a few hours. Punch down a few
>> times. Enough for 2 round pizze, 12" diameter. Or one large baking
>> tray.
>>
>> Bye, Sanne.
>
>What is a BBA?

A Bread Baking Apparatus?

On 2018-06-26 5:46 PM, cshenk wrote:
> sanne wrote:
>
>> Am Sonntag, 24. Juni 2018 23:19:20 UTC+2 schrieb cshenk:
>>
>>> Tonight we made pizza.
>>
>>> Dough
>>>
>>> 1C water
>>> 3C flour (AP or bread, doesnt matter this time)
>>> 3/4ts salt
>>> 1ts yeast
>>> -Optional added garlic powder, mexican oregano and sage
>>>
>>
>> We had pizza several times over the last week, too - but the dough was
>> different.
>>
>> 500 gms wheat flour
>> 250 ml water
>> 1/2 Tbs salt
>> 1 1/2 Tbs olive oil
>> 1 gm fresh yeast
>>
>> If you have a BBA, just run "Dough" 2 times in a row.
>> If not, mix everything and let rise for a few hours. Punch down a few
>> times. Enough for 2 round pizze, 12" diameter. Or one large baking
>> tray.
>>
>> Bye, Sanne.
>
> What is a BBA?
>
"Bread Baker's Apprentice" by Peter Reinhart
http://tiny.cc/x5n1uy

A very popular book for bread bakers.

Am Mittwoch, 27. Juni 2018 01:59:03 UTC+2 schrieb Druce:
> On Tue, 26 Jun 2018 18:46:59 -0500, "cshenk" > wrote:
>
> >sanne wrote:

> >> If you have a BBA, just run "Dough" 2 times in a row.
> >> If not, mix everything and let rise for a few hours. Punch down a few
> >> times. Enough for 2 round pizze, 12" diameter. Or one large baking
> >> tray.

> >What is a BBA?
>
> A Bread Baking Apparatus?

Exactly. Sorry I used the German abbreviation for "Brotbackautomat".
"bread maker" sounds like a baker to me... "bread machine"?

Bye, Sanne.

On Wed, 27 Jun 2018 02:04:09 -0700 (PDT), sanne
> wrote:

>Am Mittwoch, 27. Juni 2018 01:59:03 UTC+2 schrieb Druce:
>> On Tue, 26 Jun 2018 18:46:59 -0500, "cshenk" > wrote:
>>
>> >sanne wrote:
>
>> >> If you have a BBA, just run "Dough" 2 times in a row.
>> >> If not, mix everything and let rise for a few hours. Punch down a few
>> >> times. Enough for 2 round pizze, 12" diameter. Or one large baking
>> >> tray.
>
>> >What is a BBA?
>>
>> A Bread Baking Apparatus?
>
>Exactly. Sorry I used the German abbreviation for "Brotbackautomat".
>"bread maker" sounds like a baker to me... "bread machine"?
>
>Bye, Sanne.

That should be ABM "Automatic Bread Machine"

Am Mittwoch, 27. Juni 2018 13:56:42 UTC+2 schrieb Sheldon:
> On Wed, 27 Jun 2018 02:04:09 -0700 (PDT), sanne wrote:
>
> >Am Mittwoch, 27. Juni 2018 01:59:03 UTC+2 schrieb Druce:
> >> On Tue, 26 Jun 2018 18:46:59 -0500, "cshenk" > wrote:
> >>
> >> >sanne wrote:
> >
> >> >> If you have a BBA, just run "Dough" 2 times in a row.
> >> >> If not, mix everything and let rise for a few hours. Punch down a few
> >> >> times. Enough for 2 round pizze, 12" diameter. Or one large baking
> >> >> tray.
> >
> >> >What is a BBA?
> >>
> >> A Bread Baking Apparatus?
> >
> >Exactly. Sorry I used the German abbreviation for "Brotbackautomat".
> >"bread maker" sounds like a baker to me... "bread machine"?
> >
> >Bye, Sanne.
>
> That should be ABM "Automatic Bread Machine"

Thank you; I'll keep that in mind.

Bye, Sanne.

On 6/26/2018 9:05 PM, graham wrote:
> On 2018-06-26 5:46 PM, cshenk wrote:
>> sanne wrote:
>>
>>> Am Sonntag, 24. Juni 2018 23:19:20 UTC+2 schrieb cshenk:
>>>
>>>> Tonight we made pizza.
>>>
>>>> Dough
>>>>
>>>> 1C water
>>>> 3C flour (AP or bread, doesnt matter this time)
>>>> 3/4ts salt
>>>> 1ts yeast
>>>> -Optional added garlic powder, mexican oregano and sage
>>>>
>>>
>>> We had pizza several times over the last week, too - but the dough was
>>> different.
>>>
>>> 500 gms wheat flour
>>> 250 ml water
>>> 1/2 Tbs salt
>>> 1 1/2 Tbs olive oil
>>> 1 gm fresh yeast
>>>
>>> If you have a BBA, just run "Dough" 2 times in a row.
>>> If not, mix everything and let rise for a few hours. Punch down a few
>>> times.Â* Enough for 2 round pizze, 12" diameter. Or one large baking
>>> tray.
>>>
>>> Bye, Sanne.
>>
>> What is a BBA?
>>
> "Bread Baker's Apprentice" by Peter Reinhart
> http://tiny.cc/x5n1uy
>
> A very popular book for bread bakers.

I doubt that. You can't run dough through a book.

Jill

"jmcquown" wrote in message ...

On 6/26/2018 9:05 PM, graham wrote:
> On 2018-06-26 5:46 PM, cshenk wrote:
>> sanne wrote:
>>
>>> Am Sonntag, 24. Juni 2018 23:19:20 UTC+2 schrieb cshenk:
>>>
>>>> Tonight we made pizza.
>>>
>>>> Dough
>>>>
>>>> 1C water
>>>> 3C flour (AP or bread, doesnt matter this time)
>>>> 3/4ts salt
>>>> 1ts yeast
>>>> -Optional added garlic powder, mexican oregano and sage
>>>>
>>>
>>> We had pizza several times over the last week, too - but the dough was
>>> different.
>>>
>>> 500 gms wheat flour
>>> 250 ml water
>>> 1/2 Tbs salt
>>> 1 1/2 Tbs olive oil
>>> 1 gm fresh yeast
>>>
>>> If you have a BBA, just run "Dough" 2 times in a row.
>>> If not, mix everything and let rise for a few hours. Punch down a few
>>> times. Enough for 2 round pizze, 12" diameter. Or one large baking
>>> tray.
>>>
>>> Bye, Sanne.
>>
>> What is a BBA?
>>
> "Bread Baker's Apprentice" by Peter Reinhart
> http://tiny.cc/x5n1uy
>
> A very popular book for bread bakers.

I doubt that. You can't run dough through a book.

Jill

==

???

On Thu, 28 Jun 2018 08:51:18 +0100, "Ophelia" >
wrote:

>
>
>"jmcquown" wrote in message ...
>
>On 6/26/2018 9:05 PM, graham wrote:
>> On 2018-06-26 5:46 PM, cshenk wrote:
>>> sanne wrote:
>>>
>>>> We had pizza several times over the last week, too - but the dough was
>>>> different.
>>>>
>>>> 500 gms wheat flour
>>>> 250 ml water
>>>> 1/2 Tbs salt
>>>> 1 1/2 Tbs olive oil
>>>> 1 gm fresh yeast
>>>>
>>>> If you have a BBA, just run "Dough" 2 times in a row.
>>>> If not, mix everything and let rise for a few hours. Punch down a few
>>>> times. Enough for 2 round pizze, 12" diameter. Or one large baking
>>>> tray.
>>>>
>>>> Bye, Sanne.
>>>
>>> What is a BBA?
>>>
>> "Bread Baker's Apprentice" by Peter Reinhart
>> http://tiny.cc/x5n1uy
>>
>> A very popular book for bread bakers.
>
>I doubt that. You can't run dough through a book.
>
>Jill
>
>==
>
>???

Ophelia has a special skill. She pours her ingredients into a copy of
Reinhart's "Bread Baker's Apprentice" and they come out kneaded!

On Thu, 28 Jun 2018 08:51:18 +0100, "Ophelia" >
wrote:
>"jmcquown" wrote in message ...
>On 6/26/2018 9:05 PM, graham wrote:
>> On 2018-06-26 5:46 PM, cshenk wrote:
>>> sanne wrote:
>>>
>>>> Am Sonntag, 24. Juni 2018 23:19:20 UTC+2 schrieb cshenk:
>>>>
>>>>> Tonight we made pizza.
>>>>
>>>>> Dough
>>>>>
>>>>> 1C water
>>>>> 3C flour (AP or bread, doesnt matter this time)
>>>>> 3/4ts salt
>>>>> 1ts yeast
>>>>> -Optional added garlic powder, mexican oregano and sage
>>>>>
>>>>
>>>> We had pizza several times over the last week, too - but the dough was
>>>> different.
>>>>
>>>> 500 gms wheat flour
>>>> 250 ml water
>>>> 1/2 Tbs salt
>>>> 1 1/2 Tbs olive oil
>>>> 1 gm fresh yeast
>>>>
>>>> If you have a BBA, just run "Dough" 2 times in a row.
>>>> If not, mix everything and let rise for a few hours. Punch down a few
>>>> times. Enough for 2 round pizze, 12" diameter. Or one large baking
>>>> tray.
>>>>
>>>> Bye, Sanne.
>>>
>>> What is a BBA?
>>>
>> "Bread Baker's Apprentice" by Peter Reinhart
>> http://tiny.cc/x5n1uy
>>
>> A very popular book for bread bakers.
>
>I doubt that. You can't run dough through a book.
>
>Jill
>
>==
>
>???

If it's a pocket book it can make pita.

l not -l wrote:

>
> On 26-Jun-2018, "cshenk" > wrote:
>
> > sanne wrote:
> >
> > > Am Sonntag, 24. Juni 2018 23:19:20 UTC+2 schrieb cshenk:
> > >
> > > > Tonight we made pizza.
> > >
> > > > Dough
> > > >
> > > > 1C water
> > > > 3C flour (AP or bread, doesnt matter this time)
> > > > 3/4ts salt
> > > > 1ts yeast
> > > > -Optional added garlic powder, mexican oregano and sage
> > > >
> > >
> > > We had pizza several times over the last week, too - but the
> > > dough was different.
> > >
> > > 500 gms wheat flour
> > > 250 ml water
> > > 1/2 Tbs salt
> > > 1 1/2 Tbs olive oil
> > > 1 gm fresh yeast
> > >
> > > If you have a BBA, just run "Dough" 2 times in a row.
> > > If not, mix everything and let rise for a few hours. Punch down a
> > > few times. Enough for 2 round pizze, 12" diameter. Or one large
> > > baking tray.
> > >
> > > Bye, Sanne.
> >
> > What is a BBA?
> I assumed it was an ABM.

Except she runs it through twice? She may mean lets it knead twice in
the machine.

Am Freitag, 29. Juni 2018 01:42:30 UTC+2 schrieb cshenk:
> l not -l wrote:
>
> >
> > On 26-Jun-2018, "cshenk" > wrote:
> >
> > > sanne wrote:
> > >
> > > > Am Sonntag, 24. Juni 2018 23:19:20 UTC+2 schrieb cshenk:
> > > >
> > > > > Tonight we made pizza.
> > > >
> > > > > Dough
> > > > >
> > > > > 1C water
> > > > > 3C flour (AP or bread, doesnt matter this time)
> > > > > 3/4ts salt
> > > > > 1ts yeast
> > > > > -Optional added garlic powder, mexican oregano and sage
> > > > >
> > > >
> > > > We had pizza several times over the last week, too - but the
> > > > dough was different.
> > > >
> > > > 500 gms wheat flour
> > > > 250 ml water
> > > > 1/2 Tbs salt
> > > > 1 1/2 Tbs olive oil
> > > > 1 gm fresh yeast
> > > >
> > > > If you have a BBA, just run "Dough" 2 times in a row.
> > > > If not, mix everything and let rise for a few hours. Punch down a
> > > > few times. Enough for 2 round pizze, 12" diameter. Or one large
> > > > baking tray.
> > > >
> > > > Bye, Sanne.
> > >
> > > What is a BBA?
> > I assumed it was an ABM.
>
> Except she runs it through twice? She may mean lets it knead twice in
> the machine.

Exactly. OK - I translated the program's name verbatim; maybe it's called
"knead" or "kneading" in English. Run once, it needs 1.5 hrs; no cooling
required, therefore, just hit "start" again once the first time is finished.
Ideal for small amounts. For larger amounts, I just use my clean hands,
put the bowl in a cool place and let it rise for 8-12 hours (or longer).

On 6/28/2018 3:51 AM, Ophelia wrote:
>
>
> "jmcquown"Â* wrote in message ...
> On 6/26/2018 9:05 PM, graham wrote:
>>> sanne wrote:
>>>
>>>> We had pizza several times over the last week, too - but the dough was
>>>> different.
>>>>
>>>> 500 gms wheat flour
>>>> 250 ml water
>>>> 1/2 Tbs salt
>>>> 1 1/2 Tbs olive oil
>>>> 1 gm fresh yeast
>>>>
>>>> If you have a BBA, just run "Dough" 2 times in a row.
>>>> If not, mix everything and let rise for a few hours. Punch down a few
>>>> times.Â* Enough for 2 round pizze, 12" diameter. Or one large baking
>>>> tray.
>>>>
>>>> Bye, Sanne.
>>>
>>> What is a BBA?
>>>
>> "Bread Baker's Apprentice" by Peter Reinhart
>> http://tiny.cc/x5n1uy
>>
>> A very popular book for bread bakers.
>
> I doubt that.Â* You can't run dough through a book.
>
> Jill
>
> ==
>
> ???
>
sanne wrote "If you have a BBA, just run "Dough" 2 times in a row.".
Even before it was clarified she means an automatic bread machine, I
figured it must be an appliance of some sort. Not the Bread Baker's
Apprentice [book] graham mentioned.

Jill

"jmcquown" wrote in message ...

On 6/28/2018 3:51 AM, Ophelia wrote:
>
>
> "jmcquown" wrote in message ...
> On 6/26/2018 9:05 PM, graham wrote:
>>> sanne wrote:
>>>
>>>> We had pizza several times over the last week, too - but the dough was
>>>> different.
>>>>
>>>> 500 gms wheat flour
>>>> 250 ml water
>>>> 1/2 Tbs salt
>>>> 1 1/2 Tbs olive oil
>>>> 1 gm fresh yeast
>>>>
>>>> If you have a BBA, just run "Dough" 2 times in a row.
>>>> If not, mix everything and let rise for a few hours. Punch down a few
>>>> times. Enough for 2 round pizze, 12" diameter. Or one large baking
>>>> tray.
>>>>
>>>> Bye, Sanne.
>>>
>>> What is a BBA?
>>>
>> "Bread Baker's Apprentice" by Peter Reinhart
>> http://tiny.cc/x5n1uy
>>
>> A very popular book for bread bakers.
>
> I doubt that. You can't run dough through a book.
>
> Jill
>
> ==
>
> ???
>
sanne wrote "If you have a BBA, just run "Dough" 2 times in a row.".
Even before it was clarified she means an automatic bread machine, I
figured it must be an appliance of some sort. Not the Bread Baker's
Apprentice [book] graham mentioned.

Jill

==

LOL OK When she said about running it through the BBA I just assumed it
was some kind of breadmaker

30 Jun 2018 "Ophelia" wrote:
>"jmcquown" wrote:
>Ophelia wrote:
>>"jmcquown"wrote:
>>graham wrote:
>>>>sanne wrote:
>>>>
>>>>> We had pizza several times over the last week, too - but the dough was
>>>>> different.
>>>>>
>>>>> 500 gms wheat flour
>>>>> 250 ml water
>>>>> 1/2 Tbs salt
>>>>> 1 1/2 Tbs olive oil
>>>>> 1 gm fresh yeast
>>>>>
>>>>> If you have a BBA, just run "Dough" 2 times in a row.
>>>>> If not, mix everything and let rise for a few hours. Punch down a few
>>>>> times. Enough for 2 round pizze, 12" diameter. Or one large baking
>>>>> tray.
>>>>>
>>>>> Bye, Sanne.
>>>>
>>>> What is a BBA?
>>>>
>>> "Bread Baker's Apprentice" by Peter Reinhart
>>> http://tiny.cc/x5n1uy
>>>
>>> A very popular book for bread bakers.
>>
>> I doubt that. You can't run dough through a book.
>>
>> Jill
>>
>> ==
>>
>> ???
>>
>sanne wrote "If you have a BBA, just run "Dough" 2 times in a row.".
>Even before it was clarified she means an automatic bread machine, I
>figured it must be an appliance of some sort. Not the Bread Baker's
>Apprentice [book] graham mentioned.
>
>Jill
>
>==
>
>LOL OK When she said about running it through the BBA I just assumed it
>was some kind of breadmaker

My bread machine's default is to knead twice and to rise twice.