U.S. Janet B. wrote:

> On Sun, 25 Nov 2018 13:12:16 -0800, "Cheri" >
> wrote:
>
> >"cshenk" > wrote in message
> > ...
> >> Cheri wrote:
> > >
> >>> "cshenk" > wrote in message
> >>> ...
> >>> > Julie Bove wrote:
> >>> >
> >>> > > My friend mentioned that she could readily buy Swedish Rye
> bread >>> > > in any grocery store as a kid through a young adult. I
> have seen >>> > > it online but it's super expensive. And I've seem
> recipes but >>> > > there are so many variations. She said what she
> used to buy >>> > > didn't have any orange or orange peel in it.
> >>> > >
> >>> > > Does anyone know what kind of bread this might have been?
> She's >>> > > 74, if that helps. I know I could make it. But she
> doesn't make >>> > > bread so hasn't a clue what might have been in
> it. It wasn't a >>> > > crisp bread but a loaf. But she can't even
> describe the shape of >>> > > the loaf.
> >>> >
> >>> > Julie, no one can tell for sure what recipe you may want.
> > > >
> > > >
> > > >
> >>> Personally, I think she's talking about those smaller loaves that
> are >>> sold mainly during the holidays where I am, different kinds
> from >>> pumpernickel to swedish rye. Usually in the deli.
> > > >
> >>> Cheri
> > >
> >> Hard to say.
> > >
> >> Either way, my rye came out nicely.
> > >
> >>
>
https://www.amazon.com/photos/all/ga...rtDateUploaded
> > >
> >> Lets hope I did that right. 3 photos in all
> >
> >
> > I just get a black screen.
> >
> > Cheri
>
> me too, then I'm told to sign up

https://www.amazon.com/photos/share/...x3AKUfN51fCNhe

Better?

Julie Bove wrote:

>
> "cshenk" > wrote in message
> ...
> > Julie Bove wrote:
> >
> > >
> >>"Bruce" > wrote in message
> > > ...
> >>> On Sun, 25 Nov 2018 14:40:41 -0700, U.S. Janet B. >
> >>> wrote:
> > > >
> >>> > On Sun, 25 Nov 2018 13:12:16 -0800, "Cheri"
> > >>> > wrote:
> >>> >
> >>>>>"cshenk" > wrote in message
> >>> > > ...
> >>> > > > Cheri wrote:
> >>> > > >
> >>>>>>>"cshenk" > wrote in message
> >>> > > > > ...
> >>>>>>>> Julie Bove wrote:
> >>> > > > > >
> >>>>>>>> > My friend mentioned that she could readily buy Swedish Rye
> >>bread >>>>>> > in any grocery store as a kid through a young adult.
> I >>have seen >>>>>> > it online but it's super expensive. And I've
> seem >>recipes but >>>>>> > there are so many variations. She said
> what she >>used to buy >>>>>> > didn't have any orange or orange peel
> in it. >>>>>>>> >
> >>>>>>>> > Does anyone know what kind of bread this might have been?
> >>She's >>>>>> > 74, if that helps. I know I could make it. But she
> >>doesn't make >>>>>> > bread so hasn't a clue what might have been in
> >>it. It wasn't a >>>>>> > crisp bread but a loaf. But she can't even
> >>describe the shape of >>>>>> > the loaf.
> >>> > > > > >
> >>>>>>>> Julie, no one can tell for sure what recipe you may want.
> >>> > > > >
> >>> > > > >
> >>> > > > >
> >>> > > > > Personally, I think she's talking about those smaller
> >>> > > > > loaves that are sold mainly during the holidays where I
> am, >>> > > > > different kinds from pumpernickel to swedish rye.
> Usually >>> > > > > in the deli.
> >>> > > > >
> >>> > > > > Cheri
> >>> > > >
> >>> > > > Hard to say.
> >>> > > >
> >>> > > > Either way, my rye came out nicely.
> >>> > > >
> >>> > > >
> >
https://www.amazon.com/photos/all/ga...rtDateUploaded
> >>> > > >
> >>> > > > Lets hope I did that right. 3 photos in all
> >>> > >
> >>> > >
> >>> > > I just get a black screen.
> >>> > >
> >>> > > Cheri
> >>> >
> >>> > me too, then I'm told to sign up
> > > >
> >>> I have to sign in too.
> > >
> > > I had to sign in but nothing loaded.
> >
> > Try this?
> >
> >
https://www.amazon.com/clouddrive/sh...PjvodXfQueMMR1
>
> I see it now. I think this is the recipe I want. I don't do bread
> machines. I prefer to do it by hand.
>
> https://www.tasteofhome.com/recipes/swedish-rye-bread/

It should be adaptable. Here is the recipe, (just do the manual part
on your own).

1 1/3C water plus 1TB
3 TB butter
2 2/3 C bread flour (All purpose not recommended)
1 1/3 C rye flour
3 TB gluten flour additive
3 TB brown sugar
2 ts to 1 TB Caraway seeds
1 ts salt
1 1/2 ts active dry yeast

If Caraway feels wrong, replace with Aniseseed as both are traditional.
Many use 1 TB each. German ones use stone ground mustard.

If Using a bread machine, use dough mode then let rise in the oven with
the light on for 1-1.5 hours then bake at 375 for about 20 minutes
(then check).

By hand, this is a stiff dough and should be. Due to the rye, it will
take a bit to absorb the water.

jmcquown wrote:

> On 11/25/2018 8:33 PM, cshenk wrote:
> > jmcquown wrote:
> >
> > > On 11/25/2018 7:28 PM, wrote:
> > > > On Sunday, November 25, 2018 at 1:28:09 PM UTC-6, Jill McQuown
> > > > wrote:
> > > > >
> > > > > Thanks for the info, Boron! That should help her if she
> > > > > bothers to read it.
> > > > >
> > > > > Jill
> > > > >
> > > > It will be rejected. Just wait for it.
> > > >
> > > I misread her post (mostly because I don't pay much attention to
> > > what she says). She was looking for something with citrus. But
> > > she also wants a commercially prepared product, not something to
> > > make from scratch. I have no idea if she can find such a thing
> > > near where she lives.
> > >
> > > Jill
> >
> > Umm Jill, she seaid without citrus
> >
> Carol, I already stated I misread her post. Perhaps you didn't read
> what you were replying to.
>
> Jill

No problem Jill. With so many posts here, it's easy to read one,
reply, then later find another. THats all it was.

Julie Bove wrote:

>
> "cshenk" > wrote in message
> ...
> > jmcquown wrote:
> >
> > > On 11/25/2018 7:28 PM, wrote:
> >>> On Sunday, November 25, 2018 at 1:28:09 PM UTC-6, Jill McQuown
> >>> wrote:
> >>> >
> >>> > Thanks for the info, Boron! That should help her if she bothers
> >>> > to read it.
> >>> >
> >>> > Jill
> >>> >
> >>> It will be rejected. Just wait for it.
> > > >
> > > I misread her post (mostly because I don't pay much attention to
> > > what she says). She was looking for something with citrus. But
> > > she also wants a commercially prepared product, not something to
> > > make from scratch. I have no idea if she can find such a thing
> > > near where she lives.
> > >
> > > Jill
> >
> > Umm Jill, she seaid without citrus
>
> I did but Jill wasn't paying attention. Gingko Biloba might help.

Julie, you have certainly misread something and later seen a reply.
It's no big matter. Jill's fine.

Julie Bove wrote:

>
> > wrote in message
> ...
> > On Sunday, November 25, 2018 at 6:49:39 PM UTC-6, Bruce wrote:
> > >
> > > On Sun, 25 Nov 2018 16:28:01 -0800 (PST),
> > > "
> > wrote:
> > >
> > > > On Sunday, November 25, 2018 at 1:28:09 PM UTC-6, Jill McQuown
> > > > wrote:
> > > > >
> >>>> Thanks for the info, Boron! That should help her if she bothers
> to >> read >>>> it.
> > > > >
> >>>> Jill
> > > > >
> > > > It will be rejected. Just wait for it.
> > >
> > > You ask for a recipe without orange. You get one with orange.
> > > Will you accept it? Please tell us, Jo-Jo! The tension's almost
> > > too much!
> > >
> > I gave NO recipes. I stated, and here's a direct quote for those
> > impaired with reading comprehension problems (Ju-Ju and
> > Bruce/Druce/Drice), "With just a little bit of searching I found
> > several recipes, all VERY, VERY similar with nary an orange peel
> > or zest in the bread." It was up to the resident village idiot do
> > a bit of research on her own and decide if either one looked
> > similar or interesting to what her neighbor had eaten.
> >
> > Ten dollar bill says the dope did no research and thought "it's
> > time to jerk the RFC crowd around again. Kuthe has been getting
> > too much limelight and time for me to muscle in."
>
> Who is the dope? Not me. Thanks to Nellie, a further search turned up
> what I hope will make the bread that she wants. Read it and weep.
>
> https://www.tasteofhome.com/recipes/swedish-rye-bread/

The picture looks the same as the slices I have off the recipe I posted
to you. The TOH recipe is a larger one (makes 4 loaves I gather from
the read up). My recipe made a large single loaf of about 10 inches
long, maybe 7 wide and about 4 tall.

Once chilled to room temp on a bakers rack, slices very well. Mine
also isn't as sweet as the TOH recipe, but your friend would have to
try one of them to know if the added 'sweet' was desired or not. Also
after rising and before baking, if you want to be pretty, cross cut the
top a bit. I obiously didn't do that. ;-)

On Mon, 26 Nov 2018 01:32:06 -0800, "Julie Bove"
> wrote:

snip
>
>Who is the dope? Not me. Thanks to Nellie, a further search turned up what I
>hope will make the bread that she wants. Read it and weep.
>
>https://www.tasteofhome.com/recipes/swedish-rye-bread/

that looks like what I remember as Swedish rye. Julie, rye flour
handles differently than white or whole wheat. You won't get the same
feeling with the finished dough. Resist the urge to add a lot more
flour. The rise won't be the same either. Good Luck!
Janet US

On 2018-11-26 4:41 AM, Julie Bove wrote:

> Thankfully there are some good and helpful people here! Thanks to those
> who have helped me!



Yes of course. And don't forget to thank the many who got sucked into
trying to help you so many times only to have you reject all of their
attempts. You are like Lucy and the football and there are still a
couple Charlie Browns who are naive enough to try again and again. The
others have smartened up.

Julie Bove wrote:

>
> > wrote in message
> ...
> > On Sunday, November 25, 2018 at 7:33:04 PM UTC-6, cshenk wrote:
> > >
> > > wrote:
> > >
> >>> On Sunday, November 25, 2018 at 1:28:09 PM UTC-6, Jill McQuown
> wrote: >>> >
> >>> > Thanks for the info, Boron! That should help her if she
> bothers to >>> > read it.
> >>> >
> >>> > Jill
> >>> >
> >>> It will be rejected. Just wait for it.
> > >
> > > Unfortunately the one stipulation was NO orange peel/zest and
> > > this was an orage peel/zest recipe.
> > >
> > It would have rejected just the same even if there was no orange
> > peel/zest in the recipe.
>
> And yet, I believe I found the correct recipe!
>
> https://www.tasteofhome.com/recipes/swedish-rye-bread/
>
> After I get the rye flour, I will make it and let everyone here know
> how if this is what she was looking for.

That will be good Julie! Kind of you to search for a bread that may be
a memory for her.

The main difference if it tastes close would be added Caraway or
Aniseed (or a bit of both). As far as I know, those are normally added
when no citrus peel is but this one is a plain sort so may be what she
is looking for.

If you find she was looking for a swedish flat bread, let us know.
It's a different construct (tends to AP flour from my understanding,
for one and some differences in the salt/sugar/yeast balance).

I don't do flatbreads often unless you count pizza dough. Most common
one for me outside pizza dough for flat is pita breads. I probably do
a pita bread run every 3-4 months.

On Mon, 26 Nov 2018 09:33:11 -0600, "cshenk" > wrote:

>Julie Bove wrote:
>
>>
>> > wrote in message
>> ...
>> > On Sunday, November 25, 2018 at 7:33:04 PM UTC-6, cshenk wrote:
>> > >
>> > > wrote:
>> > >
>> >>> On Sunday, November 25, 2018 at 1:28:09 PM UTC-6, Jill McQuown
>> wrote: >>> >
>> >>> > Thanks for the info, Boron! That should help her if she
>> bothers to >>> > read it.
>> >>> >
>> >>> > Jill
>> >>> >
>> >>> It will be rejected. Just wait for it.
>> > >
>> > > Unfortunately the one stipulation was NO orange peel/zest and
>> > > this was an orage peel/zest recipe.
>> > >
>> > It would have rejected just the same even if there was no orange
>> > peel/zest in the recipe.
>>
>> And yet, I believe I found the correct recipe!
>>
>> https://www.tasteofhome.com/recipes/swedish-rye-bread/
>>
>> After I get the rye flour, I will make it and let everyone here know
>> how if this is what she was looking for.
>
>That will be good Julie! Kind of you to search for a bread that may be
>a memory for her.
>
>The main difference if it tastes close would be added Caraway or
>Aniseed (or a bit of both). As far as I know, those are normally added
>when no citrus peel is but this one is a plain sort so may be what she
>is looking for.
>
>If you find she was looking for a swedish flat bread, let us know.
>It's a different construct (tends to AP flour from my understanding,
>for one and some differences in the salt/sugar/yeast balance).
>
>I don't do flatbreads often unless you count pizza dough. Most common
>one for me outside pizza dough for flat is pita breads. I probably do
>a pita bread run every 3-4 months.

Not all rye bread types have seeds in them, i.e. caraway. If you want
caraway, make a German or Jewish rye. If the woman was eating a
Swedish rye back in the 60s then she wasn't eating a rye bread with
caraway or aniseed.

John Kuthe wrote:

> On Sunday, November 25, 2018 at 10:34:13 PM UTC-6, Bruce wrote:
> > On Sun, 25 Nov 2018 19:42:33 -0600, "cshenk" >
> > wrote:
> >
> > > Nellie wrote:
> > >
> > >> My friend mentioned that she could readily buy Swedish Rye bread
> > in >> any grocery store as a kid through a young adult. I have seen
> > it >> online but it's super expensive. And I've seem recipes but
> > there are >> so many variations. She said what she used to buy
> > didn't have any >> orange or orange peel in it.
> > >>
> > >> Does anyone know what kind of bread this might have been? She's
> > 74, >> if that helps. I know I could make it. But she doesn't make
> > bread so >> hasn't a clue what might have been in it. It wasn't a
> > crisp bread but >> a loaf. But she can't even describe the shape of
> > the loaf. >>
> > >> Julie- I remember the Swedish rye in every supermarket,
> > >> very common, I hAvent seen it in ages. It was with the Russian
> > rye >> and all the variations that are still there today. They are
> > usually >> on the bottom shelf now and made by Orowheat. I used to
> > buy it often. >> It was a light rye with caraway seeds, not much
> > rye flavor to it, >> slightly crisp crust. HTH.
> > >>
> > >> Note to cshenk. If a person is 74, they were cooking in the
> > 60s. I'm >> pretty sure at that point there were loaf pans on the
> > market, >> Lolololol
> > >>
> > >> Nellie.
> > >
> > > Hi Nellie, yes they had loaf pans but I suspect a more freeform
> > > is what she recalls.
> > >
> > >
https://www.amazon.com/clouddrive/sh...PjvodXfQueMMR1
> > >
> > > Trying to post it again
> >
> > Nice free-form loaf.
>
> Um yeah! Nice Hunk O Bread! ;-)
>
> John Kuthe...

Grin, thanks! Looks like there are several ways to share a photo from
Amazon prime.

Anyways, that one makes about 18 slices so 9 big sandwiches or if you
go for smaller ones (where one slice is cut across to make 2 layers)
makes 18.

I find the small ones fit baggies for lunches better when taking to
work (or Charlotte when in college).

On Mon, 26 Nov 2018 08:48:32 -0600, "cshenk" > wrote:

>U.S. Janet B. wrote:
>
>> On Sun, 25 Nov 2018 13:12:16 -0800, "Cheri" >
>> wrote:
>>
>> >"cshenk" > wrote in message
>> > ...
>> >> Cheri wrote:
>> > >
>> >>> "cshenk" > wrote in message
>> >>> ...
>> >>> > Julie Bove wrote:
>> >>> >
>> >>> > > My friend mentioned that she could readily buy Swedish Rye
>> bread >>> > > in any grocery store as a kid through a young adult. I
>> have seen >>> > > it online but it's super expensive. And I've seem
>> recipes but >>> > > there are so many variations. She said what she
>> used to buy >>> > > didn't have any orange or orange peel in it.
>> >>> > >
>> >>> > > Does anyone know what kind of bread this might have been?
>> She's >>> > > 74, if that helps. I know I could make it. But she
>> doesn't make >>> > > bread so hasn't a clue what might have been in
>> it. It wasn't a >>> > > crisp bread but a loaf. But she can't even
>> describe the shape of >>> > > the loaf.
>> >>> >
>> >>> > Julie, no one can tell for sure what recipe you may want.
>> > > >
>> > > >
>> > > >
>> >>> Personally, I think she's talking about those smaller loaves that
>> are >>> sold mainly during the holidays where I am, different kinds
>> from >>> pumpernickel to swedish rye. Usually in the deli.
>> > > >
>> >>> Cheri
>> > >
>> >> Hard to say.
>> > >
>> >> Either way, my rye came out nicely.
>> > >
>> >>
>>
>https://www.amazon.com/photos/all/ga...rtDateUploaded
>> > >
>> >> Lets hope I did that right. 3 photos in all
>> >
>> >
>> > I just get a black screen.
>> >
>> > Cheri
>>
>> me too, then I'm told to sign up
>
>https://www.amazon.com/photos/share/...x3AKUfN51fCNhe
>
>Better?


Lookin' good... where're the caraway seeds?

On 11/26/2018 10:03 AM, cshenk wrote:
> jmcquown wrote:
>
>> On 11/25/2018 8:33 PM, cshenk wrote:
>>> jmcquown wrote:
>>>
>>>> On 11/25/2018 7:28 PM, wrote:
>>>>> On Sunday, November 25, 2018 at 1:28:09 PM UTC-6, Jill McQuown
>>>>> wrote:
>>>>>>
>>>>>> Thanks for the info, Boron! That should help her if she
>>>>>> bothers to read it.
>>>>>>
>>>>>> Jill
>>>>>>
>>>>> It will be rejected. Just wait for it.
>>>>>
>>>> I misread her post (mostly because I don't pay much attention to
>>>> what she says). She was looking for something with citrus. But
>>>> she also wants a commercially prepared product, not something to
>>>> make from scratch. I have no idea if she can find such a thing
>>>> near where she lives.
>>>>
>>>> Jill
>>>
>>> Umm Jill, she seaid without citrus
>>>
>> Carol, I already stated I misread her post. Perhaps you didn't read
>> what you were replying to.
>>
>> Jill
>
> No problem Jill. With so many posts here, it's easy to read one,
> reply, then later find another. THats all it was.
>
It's hard to keep up what should or should not be included. I tend to
skim them because they're so long winded. That's my excuse. Your
rye bread looked very nice!

Jill

On 11/26/2018 10:05 AM, cshenk wrote:
> Julie Bove wrote:
>
>>
>> "cshenk" > wrote in message
>> ...
>>> jmcquown wrote:
>>>
>>>> On 11/25/2018 7:28 PM, wrote:
>>>>> On Sunday, November 25, 2018 at 1:28:09 PM UTC-6, Jill McQuown
>>>>> wrote:
>>>>>>
>>>>>> Thanks for the info, Boron! That should help her if she bothers
>>>>>> to read it.
>>>>>>
>>>>>> Jill
>>>>>>
>>>>> It will be rejected. Just wait for it.
>>>>>
>>>> I misread her post (mostly because I don't pay much attention to
>>>> what she says). She was looking for something with citrus. But
>>>> she also wants a commercially prepared product, not something to
>>>> make from scratch. I have no idea if she can find such a thing
>>>> near where she lives.
>>>>
>>>> Jill
>>>
>>> Umm Jill, she seaid without citrus
>>
>> I did but Jill wasn't paying attention. Gingko Biloba might help.
>
> Julie, you have certainly misread something and later seen a reply.
> It's no big matter. Jill's fine.
>
I'm definitely fine I simply skimmed her post and saw the word
"citrus". I made a mistake, so sorry! I don't pay that much attention
to what she posts since they are usually long winded tales about things
she can't find or for some reason rejects.

As she said, get out the popcorn! She already stated she wants to see
how long this alleged "dispute" will go on. Ready to go to battle over
nothing, Carol? LOL

Jill

jmcquown wrote:

> On 11/26/2018 10:03 AM, cshenk wrote:
> > jmcquown wrote:
> >
> > > On 11/25/2018 8:33 PM, cshenk wrote:
> > > > jmcquown wrote:
> > > >
> > > > > On 11/25/2018 7:28 PM, wrote:
> > > > > > On Sunday, November 25, 2018 at 1:28:09 PM UTC-6, Jill
> > > > > > McQuown wrote:
> > > > > > >
> > > > > > > Thanks for the info, Boron! That should help her if she
> > > > > > > bothers to read it.
> > > > > > >
> > > > > > > Jill
> > > > > > >
> > > > > > It will be rejected. Just wait for it.
> > > > > >
> > > > > I misread her post (mostly because I don't pay much attention
> > > > > to what she says). She was looking for something with
> > > > > citrus. But she also wants a commercially prepared product,
> > > > > not something to make from scratch. I have no idea if she
> > > > > can find such a thing near where she lives.
> > > > >
> > > > > Jill
> > > >
> > > > Umm Jill, she seaid without citrus
> > > >
> > > Carol, I already stated I misread her post. Perhaps you didn't
> > > read what you were replying to.
> > >
> > > Jill
> >
> > No problem Jill. With so many posts here, it's easy to read one,
> > reply, then later find another. THats all it was.
> >
> It's hard to keep up what should or should not be included. I tend
> to skim them because they're so long winded. That's my excuse.
> Your rye bread looked very nice!
>
> Jill

No problem Jill! I often skim too. I'm home sick today (nothing
serious, just a bit of flu) so I'm probably all over the posts. Sorry!

BTW, not cooking related, I got a very nice backroom heater I am
pleased with.

https://www.amazon.com/gp/product/B077K1ZHP9

I suspect short of 17F here, I have my back room back again. It's a sun
room (3 season) and the old oil heater barely took the chill off at
40F. If you have a chilly room you want to heat but off the house grid
like my sunroom, this may well work.

It does NOT require 2ft clearance on all sides. Thats just folks
getting extravagant in fear of a lawsuit. I haven't caught it hot to
the touch yet. The only thing I did was raise it on 2 bricks (to be
sure the short legs didnt have a carpet issue).

https://www.amazon.com/gp/product/B0...tailpage_o00_s
02?ie=UTF8&psc=1

jmcquown wrote:

> On 11/26/2018 10:05 AM, cshenk wrote:
> > Julie Bove wrote:
> >
> > >
> >>"cshenk" > wrote in message
> > > ...
> > > > jmcquown wrote:
> > > >
> > > > > On 11/25/2018 7:28 PM, wrote:
> > > > > > On Sunday, November 25, 2018 at 1:28:09 PM UTC-6, Jill
> > > > > > McQuown wrote:
> > > > > > >
> > > > > > > Thanks for the info, Boron! That should help her if she
> > > > > > > bothers to read it.
> > > > > > >
> > > > > > > Jill
> > > > > > >
> > > > > > It will be rejected. Just wait for it.
> > > > > >
> > > > > I misread her post (mostly because I don't pay much attention
> > > > > to what she says). She was looking for something with
> > > > > citrus. But she also wants a commercially prepared product,
> > > > > not something to make from scratch. I have no idea if she
> > > > > can find such a thing near where she lives.
> > > > >
> > > > > Jill
> > > >
> > > > Umm Jill, she seaid without citrus
> > >
> > > I did but Jill wasn't paying attention. Gingko Biloba might help.
> > >
> >
> > Julie, you have certainly misread something and later seen a reply.
> > It's no big matter. Jill's fine.
> >
> I'm definitely fine I simply skimmed her post and saw the word
> "citrus". I made a mistake, so sorry! I don't pay that much
> attention to what she posts since they are usually long winded tales
> about things she can't find or for some reason rejects.
>
> As she said, get out the popcorn! She already stated she wants to
> see how long this alleged "dispute" will go on. Ready to go to
> battle over nothing, Carol? LOL
>
> Jill

Naw, I've often skimmed and missed something. I think it would be
wierd if no one else had done that.

Meantime, that leftover T-day evil celery is staring at me from the
crisper.... I am not a celery cook. I think for the one off, I will
let it go to the great celery bin in the sky....

On Mon, 26 Nov 2018 11:47:15 -0500, jmcquown >
wrote:

>On 11/26/2018 10:05 AM, cshenk wrote:
>> Julie Bove wrote:
>>
>>> "cshenk" > wrote in message
>>> ...

>>>> Umm Jill, she seaid without citrus
>>>
>>> I did but Jill wasn't paying attention. Gingko Biloba might help.
>>
>> Julie, you have certainly misread something and later seen a reply.
>> It's no big matter. Jill's fine.
>>
>I'm definitely fine I simply skimmed her post and saw the word
>"citrus". I made a mistake, so sorry! I don't pay that much attention
>to what she posts since they are usually long winded tales about things
>she can't find or for some reason rejects.

Basically, it can be anybody's fault, but not Jill's.

On Mon, 26 Nov 2018 11:43:05 -0600, "cshenk" wrote:
>
>BTW, not cooking related, I got a very nice backroom heater I am
>pleased with.
>
>https://www.amazon.com/gp/product/B077K1ZHP9

What's the wattage?

On Monday, November 26, 2018 at 3:37:15 AM UTC-6, Julie Bove wrote:
>
> I believe I found the correct recipe!
>
> https://www.tasteofhome.com/recipes/swedish-rye-bread/
>
> After I get the rye flour, I will make it and let everyone here know how if
> this is what she was looking for.
>
You could have found it ****tard if you'd bothered to do any research before
posting here.

On Monday, November 26, 2018 at 9:31:30 AM UTC-6, Dave Smith wrote:
>
> On 2018-11-26 4:41 AM, Julie Bove wrote:
>
> > Thankfully there are some good and helpful people here! Thanks to those
> > who have helped me!
>
>
> Yes of course. And don't forget to thank the many who got sucked into
> trying to help you so many times only to have you reject all of their
> attempts. You are like Lucy and the football and there are still a
> couple Charlie Browns who are naive enough to try again and again. The
> others have smartened up.
>
Two thumbs up!!

On Monday, November 26, 2018 at 12:24:10 PM UTC-6, Sheldon wrote:
>
> On Mon, 26 Nov 2018 11:43:05 -0600, "cshenk" wrote:
> >
> >BTW, not cooking related, I got a very nice backroom heater I am
> >pleased with.
> >
> >https://www.amazon.com/gp/product/B077K1ZHP9
>
> What's the wattage?
>
From the ad:

1,500 Watts, 5,200 BTU per hour and is capable of warming up to 1,000 sq. ft.

On Mon, 26 Nov 2018 11:48:35 -0800 (PST), "
> wrote:

>On Monday, November 26, 2018 at 3:37:15 AM UTC-6, Julie Bove wrote:
>>
>> I believe I found the correct recipe!
>>
>> https://www.tasteofhome.com/recipes/swedish-rye-bread/
>>
>> After I get the rye flour, I will make it and let everyone here know how if
>> this is what she was looking for.
>>
>You could have found it ****tard if you'd bothered to do any research before
>posting here.

Such childish anger over nothing. You have a screw loose.

wrote:
> On Monday, November 26, 2018 at 12:24:10 PM UTC-6, Sheldon wrote:
>>
>> On Mon, 26 Nov 2018 11:43:05 -0600, "cshenk" wrote:
>>>
>>> BTW, not cooking related, I got a very nice backroom heater I am
>>> pleased with.
>>>
>>> https://www.amazon.com/gp/product/B077K1ZHP9
>>
>> What's the wattage?
>>
> From the ad:
>
> 1,500 Watts, 5,200 BTU per hour and is capable of warming up to 1,000 sq. ft.
>

I bet it's not Popeye approved.

Dave Smith wrote:
> On 2018-11-25 8:32 p.m., cshenk wrote:
>> wrote:
>>
>>> On Sunday, November 25, 2018 at 1:28:09 PM UTC-6, Jill McQuown wrote:
>>>>
>>>> Thanks for the info, Boron! That should help her if she bothers to
>>>> read it.
>>>>
>>>> Jill
>>>>
>>> It will be rejected. Just wait for it.
>>
>> Unfortunately the one stipulation was NO orange peel/zest and this was
>> an orage peel/zest recipe.
>>
>
> Yes. I started as a question about the availability of Swedish rye that
> the friend remembers from years ago. Julie knows she can make it, but
> didn't actually ask for a recipe. For some reason, the "friend"
> remembers there was no orange in it.

Probably allergic to orange.

On Mon, 26 Nov 2018 14:16:37 -0600, Hank Rogers >
wrote:

>Dave Smith wrote:
>> On 2018-11-25 8:32 p.m., cshenk wrote:
>>> wrote:
>>>
>>>> On Sunday, November 25, 2018 at 1:28:09 PM UTC-6, Jill McQuown wrote:
>>>>>
>>>>> Thanks for the info, Boron! That should help her if she bothers to
>>>>> read it.
>>>>>
>>>>> Jill
>>>>>
>>>> It will be rejected. Just wait for it.
>>>
>>> Unfortunately the one stipulation was NO orange peel/zest and this was
>>> an orage peel/zest recipe.
>>>
>>
>> Yes. I started as a question about the availability of Swedish rye that
>> the friend remembers from years ago. Julie knows she can make it, but
>> didn't actually ask for a recipe. For some reason, the "friend"
>> remembers there was no orange in it.
>
>Probably allergic to orange.

Lots of "people" don't like citrus "peel".

wrote:

> On Monday, November 26, 2018 at 12:24:10 PM UTC-6, Sheldon wrote:
> >
> > On Mon, 26 Nov 2018 11:43:05 -0600, "cshenk" wrote:
> > >
> > > BTW, not cooking related, I got a very nice backroom heater I am
> > > pleased with.
> > >
> > > https://www.amazon.com/gp/product/B077K1ZHP9
> >
> > What's the wattage?
> >
> From the ad:
>
> 1,500 Watts, 5,200 BTU per hour and is capable of warming up to 1,000
> sq. ft.

It's in a 13x15 ft room.

"Cheri" > wrote in message
news
> "Julie Bove" > wrote in message
> news
>>
>> "Cheri" > wrote in message
>> news
>>> "Julie Bove" > wrote in message
>>> news >>>>
>>>> "Cheri" > wrote in message
>>>> news >>>>> "cshenk" > wrote in message
>>>>> ...
>>>>>> Julie Bove wrote:
>>>>>>
>>>>>>> My friend mentioned that she could readily buy Swedish Rye bread in
>>>>>>> any grocery store as a kid through a young adult. I have seen it
>>>>>>> online but it's super expensive. And I've seem recipes but there are
>>>>>>> so many variations. She said what she used to buy didn't have any
>>>>>>> orange or orange peel in it.
>>>>>>>
>>>>>>> Does anyone know what kind of bread this might have been? She's 74,
>>>>>>> if that helps. I know I could make it. But she doesn't make bread so
>>>>>>> hasn't a clue what might have been in it. It wasn't a crisp bread
>>>>>>> but
>>>>>>> a loaf. But she can't even describe the shape of the loaf.
>>>>>>
>>>>>> Julie, no one can tell for sure what recipe you may want.
>>>>>
>>>>>
>>>>>
>>>>> Personally, I think she's talking about those smaller loaves that are
>>>>> sold mainly during the holidays where I am, different kinds from
>>>>> pumpernickel to swedish rye. Usually in the deli.
>>>>
>>>> You mean the tiny slices? She said they used the bread for toast so I
>>>> don't think it's that. If that, I know what they are. I think Central
>>>> Market sells it.
>>>
>>>
>>> We buy some of those during the holidays, we do toast them, but it's
>>> probably not what she meant.
>>
>> It's likely what Oroweat used to make. I actually found a website that
>> lists those ingredients and this recipe looks very close.
>>
>> https://www.tasteofhome.com/recipes/swedish-rye-bread/
>
> That looks like a good and simple recipe for it.

Yes.

"U.S. Janet B." > wrote in message
...
> On Mon, 26 Nov 2018 01:32:06 -0800, "Julie Bove"
> > wrote:
>
> snip
>>
>>Who is the dope? Not me. Thanks to Nellie, a further search turned up what
>>I
>>hope will make the bread that she wants. Read it and weep.
>>
>>https://www.tasteofhome.com/recipes/swedish-rye-bread/
>
> that looks like what I remember as Swedish rye. Julie, rye flour
> handles differently than white or whole wheat. You won't get the same
> feeling with the finished dough. Resist the urge to add a lot more
> flour. The rise won't be the same either. Good Luck!
> Janet US

Thanks!

"cshenk" > wrote in message
...
> Julie Bove wrote:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > jmcquown wrote:
>> >
>> > > On 11/25/2018 7:28 PM, wrote:
>> >>> On Sunday, November 25, 2018 at 1:28:09 PM UTC-6, Jill McQuown
>> >>> wrote:
>> >>> >
>> >>> > Thanks for the info, Boron! That should help her if she bothers
>> >>> > to read it.
>> >>> >
>> >>> > Jill
>> >>> >
>> >>> It will be rejected. Just wait for it.
>> > > >
>> > > I misread her post (mostly because I don't pay much attention to
>> > > what she says). She was looking for something with citrus. But
>> > > she also wants a commercially prepared product, not something to
>> > > make from scratch. I have no idea if she can find such a thing
>> > > near where she lives.
>> > >
>> > > Jill
>> >
>> > Umm Jill, she seaid without citrus
>>
>> I did but Jill wasn't paying attention. Gingko Biloba might help.
>
> Julie, you have certainly misread something and later seen a reply.
> It's no big matter. Jill's fine.

Suee she is.

"cshenk" > wrote in message
news
> Julie Bove wrote:
>
>>
>> > wrote in message
>> ...
>> > On Sunday, November 25, 2018 at 7:33:04 PM UTC-6, cshenk wrote:
>> > >
>> > > wrote:
>> > >
>> >>> On Sunday, November 25, 2018 at 1:28:09 PM UTC-6, Jill McQuown
>> wrote: >>> >
>> >>> > Thanks for the info, Boron! That should help her if she
>> bothers to >>> > read it.
>> >>> >
>> >>> > Jill
>> >>> >
>> >>> It will be rejected. Just wait for it.
>> > >
>> > > Unfortunately the one stipulation was NO orange peel/zest and
>> > > this was an orage peel/zest recipe.
>> > >
>> > It would have rejected just the same even if there was no orange
>> > peel/zest in the recipe.
>>
>> And yet, I believe I found the correct recipe!
>>
>> https://www.tasteofhome.com/recipes/swedish-rye-bread/
>>
>> After I get the rye flour, I will make it and let everyone here know
>> how if this is what she was looking for.
>
> That will be good Julie! Kind of you to search for a bread that may be
> a memory for her.
>
> The main difference if it tastes close would be added Caraway or
> Aniseed (or a bit of both). As far as I know, those are normally added
> when no citrus peel is but this one is a plain sort so may be what she
> is looking for.
>
> If you find she was looking for a swedish flat bread, let us know.
> It's a different construct (tends to AP flour from my understanding,
> for one and some differences in the salt/sugar/yeast balance).
>
> I don't do flatbreads often unless you count pizza dough. Most common
> one for me outside pizza dough for flat is pita breads. I probably do
> a pita bread run every 3-4 months.

No. Not a flat bread at all.

> wrote in message
...
> On Monday, November 26, 2018 at 3:37:15 AM UTC-6, Julie Bove wrote:
>>
>> I believe I found the correct recipe!
>>
>> https://www.tasteofhome.com/recipes/swedish-rye-bread/
>>
>> After I get the rye flour, I will make it and let everyone here know how
>> if
>> this is what she was looking for.
>>
> You could have found it ****tard if you'd bothered to do any research
> before
> posting here.

No because I only discovered what it was after asking and finding out the
brand of it, pantiesinabunch.

On Monday, November 26, 2018 at 2:55:09 PM UTC-6, Julie Bove wrote:
>
> > wrote in message
> ...
> >
> > You could have found it ****tard if you'd bothered to do any research
> > before
> > posting here.
>
> No because I only discovered what it was after asking and finding out the
> brand of it, pantiesinabunch.
>
HAHAHAHAAAAAA, you're such an attention whore.

On 11/26/2018 12:50 PM, cshenk wrote:
> jmcquown wrote:
>
>> I'm definitely fine I simply skimmed her post and saw the word
>> "citrus". I made a mistake, so sorry! I don't pay that much
>> attention to what she posts since they are usually long winded tales
>> about things she can't find or for some reason rejects.
>>
>> As she said, get out the popcorn! She already stated she wants to
>> see how long this alleged "dispute" will go on. Ready to go to
>> battle over nothing, Carol? LOL
>>
>> Jill
>
> Naw, I've often skimmed and missed something. I think it would be
> wierd if no one else had done that.
>
> Meantime, that leftover T-day evil celery is staring at me from the
> crisper.... I am not a celery cook. I think for the one off, I will
> let it go to the great celery bin in the sky....
>
I'm not a big fan of celery either. I'm not one of those people who
always hae celery on hand. I do use dried ground celery leaves and
celery salt comes in handy when I make barley pilaf.

Jill

writes:
>On 11/26/2018 12:50 PM, cshenk wrote:
>> jmcquown wrote:
>>
>>> I'm definitely fine I simply skimmed her post and saw the word
>>> "citrus". I made a mistake, so sorry! I don't pay that much
>>> attention to what she posts since they are usually long winded tales
>>> about things she can't find or for some reason rejects.
>>>
>>> As she said, get out the popcorn! She already stated she wants to
>>> see how long this alleged "dispute" will go on. Ready to go to
>>> battle over nothing, Carol? LOL
>>>
>>> Jill
>>
>> Naw, I've often skimmed and missed something. I think it would be
>> wierd if no one else had done that.
>>
>> Meantime, that leftover T-day evil celery is staring at me from the
>> crisper.... I am not a celery cook. I think for the one off, I will
>> let it go to the great celery bin in the sky....
>>
>I'm not a big fan of celery either. I'm not one of those people who
>always hae celery on hand. I do use dried ground celery leaves and
>celery salt comes in handy when I make barley pilaf.
>
>Jill


creamy celery soup - it's good stuff!

On 11/26/2018 6:49 PM, tert in seattle wrote:
> writes:
>> On 11/26/2018 12:50 PM, cshenk wrote:
>>> jmcquown wrote:
>>>
>>>> I'm definitely fine I simply skimmed her post and saw the word
>>>> "citrus". I made a mistake, so sorry! I don't pay that much
>>>> attention to what she posts since they are usually long winded tales
>>>> about things she can't find or for some reason rejects.
>>>>
>>>> As she said, get out the popcorn! She already stated she wants to
>>>> see how long this alleged "dispute" will go on. Ready to go to
>>>> battle over nothing, Carol? LOL
>>>>
>>>> Jill
>>>
>>> Naw, I've often skimmed and missed something. I think it would be
>>> wierd if no one else had done that.
>>>
>>> Meantime, that leftover T-day evil celery is staring at me from the
>>> crisper.... I am not a celery cook. I think for the one off, I will
>>> let it go to the great celery bin in the sky....
>>>
>> I'm not a big fan of celery either. I'm not one of those people who
>> always hae celery on hand. I do use dried ground celery leaves and
>> celery salt comes in handy when I make barley pilaf.
>>
>> Jill
>
>
> creamy celery soup - it's good stuff!
>
Only if you like celery! LOL

Jill

On Mon, 26 Nov 2018 23:49:16 +0000 (UTC), tert in seattle
> wrote:

writes:
>>On 11/26/2018 12:50 PM, cshenk wrote:
>>> jmcquown wrote:
>>>
>>>> I'm definitely fine I simply skimmed her post and saw the word
>>>> "citrus". I made a mistake, so sorry! I don't pay that much
>>>> attention to what she posts since they are usually long winded tales
>>>> about things she can't find or for some reason rejects.
>>>>
>>>> As she said, get out the popcorn! She already stated she wants to
>>>> see how long this alleged "dispute" will go on. Ready to go to
>>>> battle over nothing, Carol? LOL
>>>>
>>>> Jill
>>>


>>> Naw, I've often skimmed and missed something. I think it would be
>>> wierd if no one else had done that.
>>>
>>> Meantime, that leftover T-day evil celery is staring at me from the
>>> crisper.... I am not a celery cook. I think for the one off, I will
>>> let it go to the great celery bin in the sky....
>>>
>>I'm not a big fan of celery either. I'm not one of those people who
>>always hae celery on hand. I do use dried ground celery leaves and
>>celery salt comes in handy when I make barley pilaf.
>>
>>Jill
>
>
>creamy celery soup - it's good stuff!

I always have celery,,, last week large stalks 88¢. bought two...
great for soups/stews

"jmcquown" > wrote in message
...
> On 11/26/2018 12:50 PM, cshenk wrote:
>> jmcquown wrote:
>>
>>> I'm definitely fine I simply skimmed her post and saw the word
>>> "citrus". I made a mistake, so sorry! I don't pay that much
>>> attention to what she posts since they are usually long winded tales
>>> about things she can't find or for some reason rejects.
>>>
>>> As she said, get out the popcorn! She already stated she wants to
>>> see how long this alleged "dispute" will go on. Ready to go to
>>> battle over nothing, Carol? LOL
>>>
>>> Jill
>>
>> Naw, I've often skimmed and missed something. I think it would be
>> wierd if no one else had done that.
>>
>> Meantime, that leftover T-day evil celery is staring at me from the
>> crisper.... I am not a celery cook. I think for the one off, I will
>> let it go to the great celery bin in the sky....
>>
> I'm not a big fan of celery either. I'm not one of those people who
> always hae celery on hand. I do use dried ground celery leaves and celery
> salt comes in handy when I make barley pilaf.

I love it! Most weeks I buy two stalks unless I can find a really big one. I
love it sliced into green salads, stuffed with cheese or peanut butter and I
put it in all sorts of things that I cook.

"tert in seattle" > wrote in message
news
> writes:
>>On 11/26/2018 12:50 PM, cshenk wrote:
>>> jmcquown wrote:
>>>
>>>> I'm definitely fine I simply skimmed her post and saw the word
>>>> "citrus". I made a mistake, so sorry! I don't pay that much
>>>> attention to what she posts since they are usually long winded tales
>>>> about things she can't find or for some reason rejects.
>>>>
>>>> As she said, get out the popcorn! She already stated she wants to
>>>> see how long this alleged "dispute" will go on. Ready to go to
>>>> battle over nothing, Carol? LOL
>>>>
>>>> Jill
>>>
>>> Naw, I've often skimmed and missed something. I think it would be
>>> wierd if no one else had done that.
>>>
>>> Meantime, that leftover T-day evil celery is staring at me from the
>>> crisper.... I am not a celery cook. I think for the one off, I will
>>> let it go to the great celery bin in the sky....
>>>
>>I'm not a big fan of celery either. I'm not one of those people who
>>always hae celery on hand. I do use dried ground celery leaves and
>>celery salt comes in handy when I make barley pilaf.
>>
>>Jill
>
>
> creamy celery soup - it's good stuff!

I sometimes make soup of chicken broth with celery slices. Healthy, filling
and low calorie/carb!

> wrote in message
...
> On Mon, 26 Nov 2018 23:49:16 +0000 (UTC), tert in seattle
> > wrote:
>
writes:
>>>On 11/26/2018 12:50 PM, cshenk wrote:
>>>> jmcquown wrote:
>>>>
>>>>> I'm definitely fine I simply skimmed her post and saw the word
>>>>> "citrus". I made a mistake, so sorry! I don't pay that much
>>>>> attention to what she posts since they are usually long winded tales
>>>>> about things she can't find or for some reason rejects.
>>>>>
>>>>> As she said, get out the popcorn! She already stated she wants to
>>>>> see how long this alleged "dispute" will go on. Ready to go to
>>>>> battle over nothing, Carol? LOL
>>>>>
>>>>> Jill
>>>>
>
>
>>>> Naw, I've often skimmed and missed something. I think it would be
>>>> wierd if no one else had done that.
>>>>
>>>> Meantime, that leftover T-day evil celery is staring at me from the
>>>> crisper.... I am not a celery cook. I think for the one off, I will
>>>> let it go to the great celery bin in the sky....
>>>>
>>>I'm not a big fan of celery either. I'm not one of those people who
>>>always hae celery on hand. I do use dried ground celery leaves and
>>>celery salt comes in handy when I make barley pilaf.
>>>
>>>Jill
>>
>>
>>creamy celery soup - it's good stuff!
>
> I always have celery,,, last week large stalks 88¢. bought two...
> great for soups/stews

I wish I could get it for that price here! When I used to go to the movies,
I'd take a bag of large slices in my purse to munch on. Crispy like popcorn
and far less carbs! Celery has got to be one of my top 10 foods!

> wrote in message
...
> On Monday, November 26, 2018 at 2:55:09 PM UTC-6, Julie Bove wrote:
>>
>> > wrote in message
>> ...
>> >
>> > You could have found it ****tard if you'd bothered to do any research
>> > before
>> > posting here.
>>
>> No because I only discovered what it was after asking and finding out the
>> brand of it, pantiesinabunch.
>>
> HAHAHAHAAAAAA, you're such an attention whore.

Talking to yourself again?

cshenk wrote:
>
> BTW, not cooking related, I got a very nice backroom heater I am
> pleased with.
>
> https://www.amazon.com/gp/product/B077K1ZHP9
>
> I suspect short of 17F here, I have my back room back again.

Ummm...did you just say it was about 17F here yesterday morning?
lol Not in
Virginia Beach. 4-5am temps here were 50F and went up to 65F
later in the day. I only live about 8-10 miles from you. WTH?