OH MY GOD!!!!!!! This is the most fabulous stuff ever !!! I just took
out of the oven but couldn't wait for it to cool at all and I LOVE
it... I used the innerlodge for the basic dough but had to add water
as my starter left it too dry. THEN I received the "Bread Bakers
Apprentice" last nite and I followed those directions for
rising-folding and proofing. they also had an herb oil that I made to
put on it, I used EVOO, basil, tarragon, oregano & granulated
garlic...also topped with sliced olives, don't have those kala---???
whatevers, so used canned Calif olives.... I could hardly stand not
eating the raw dough everything smelled sooooooooo good even before
baking.. I took pic and will upload and show y'all if you want to
see... THANK YOU all again for all your help.... If we were neighbors
I'd be sharing right now LOL !!!!! :-) nancy

EXCELLENT!

Way ta go, Nancy.

Dusty

"nancy" > wrote in message
...
> OH MY GOD!!!!!!! This is the most fabulous stuff ever !!! I just took
> out of the oven but couldn't wait for it to cool at all and I LOVE
....

I guess I'm in dense mode but....
What is EVOO?

Rina


"nancy" > wrote in message
...

>I used EVOO, basil, tarragon, oregano & granulated
> garlic...also topped with sliced olives, don't have those kala---???

On Thu, 10 Nov 2005 17:50:13 -0500, "Rina"
> wrote:

>I guess I'm in dense mode but....
>What is EVOO?
>
>Rina

Extra Virgin Olive Oil...

It's a Rachel Ray-ism.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Laughing at myself,.... I'm still on the Halloween time, I was thinking
witches brew, voo doo goo etc...


I don't know Rachel whoever


Rina



"Kenneth" > wrote in message
...
> On Thu, 10 Nov 2005 17:50:13 -0500, "Rina"
> > wrote:
>
>>I guess I'm in dense mode but....
>>What is EVOO?
>>
>>Rina
>
> Extra Virgin Olive Oil...
>
> It's a Rachel Ray-ism.
>

On Thu, 10 Nov 2005 18:22:58 -0500, "Rina"
> wrote:

>
>I don't know Rachel whoever

She's the (currently) very hot commodity on the Food
Channel...

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Oh yeah... the one with the weird yellow & pea green kitchen and obnoxious
voice, I quickly change the channel if I accidentally land there when she's
on... I forgot her name.

Rina


"Kenneth" > wrote in message
...
> On Thu, 10 Nov 2005 18:22:58 -0500, "Rina"
> > wrote:
>
>>
>>I don't know Rachel whoever
>
> She's the (currently) very hot commodity on the Food
> Channel...

On Thu, 10 Nov 2005 18:22:58 -0500, "Rina" >
wrote:

>I don't know Rachel whoever

She has a program on http://www.FoodNetwork.com

Cheers.
Don R.

Well, I do know who Rachel Ray is but my Italian family was calling it
EVOO before Rachel was born, before Kennedy was president. Italians
think it is good for EVERYTHING. Why does that remind me suddenly of
"My Big Fat Greek Wedding" and Windex? LOL!
Hmmmm, so maybe I'm distantly related to Rachel? I'd say she clearly
drinks pleanty of cappucinos, and not decaf ones!
Think I'll go rub some of that EVOO on my poor tired feet. <G>

-Marylouise


Rina wrote:
> Laughing at myself,.... I'm still on the Halloween time, I was thinking
> witches brew, voo doo goo etc...
>
>
> I don't know Rachel whoever
>
>
> Rina
>
>
>
> "Kenneth" > wrote in message
> ...
> > On Thu, 10 Nov 2005 17:50:13 -0500, "Rina"
> > > wrote:
> >
> >>I guess I'm in dense mode but....
> >>What is EVOO?
> >>
> >>Rina
> >
> > Extra Virgin Olive Oil...
> >
> > It's a Rachel Ray-ism.
> >

HI Marylousie,

Do you use EVOO for cooking? We sell a good range of it along with the
cheaper types. Our Oil merchant always tells people not waste their
money on Extra Virgin as you loose the subtle flavours in the cooking.
So, I've always bought two types. What do you think, speaking as an
Italian?

By the way, a recent study on olive oil has found that storing it in
the light breaks down all the beneficial anti-inflammatories. So keep
it in a dark cupboard if it's in a glass bottle and you want more
benefit other than taste. 50 ml a day has the same anti-inflammatory
effect as a small dose of ibuprofen.

Jim

Rina wrote:

> I guess I'm in dense mode but....
> What is EVOO?

Prounced Ee-Vee-Oh-Oh. Extra Virgin Olive Oil. Picked up from a TV
food channel program, from someone who needs to make a point she's not
using simple 'olive oil.'

B/

On Thu, 10 Nov 2005 17:50:13 -0500, "Rina" >
wrote:

>I guess I'm in dense mode but....
>What is EVOO?
>
>Rina

DANG!! Am I ever glad YOU asked that!! I've been curious, too . . . .
Don R.

EVOO = Extra Virgin Olive Oil

Sherri

> On Thu, 10 Nov 2005 17:50:13 -0500, "Rina"
> wrote:
>
>> I guess I'm in dense mode but....
>> What is EVOO?
>>
>> Rina
>
> DANG!! Am I ever glad YOU asked that!! I've been curious, too . . . .
> Don R.

Nancy-

> OH MY GOD!!!!!!! This is the most fabulous stuff ever !!!

Great!

> THEN I received the "Bread Bakers
> Apprentice" last nite and I followed those directions for
> rising-folding and proofing.

Such a wonderful book! I borrowed it from the library about 10 times
before I bought it, silly me.

Have you seen Jeffrey Hamelman's _Bread: A Baker's Book of Techniques
and Recipes_? Have I already mentioned it 5 times this week? LOL Have
I had my fish oils today? It's also a fabulous teaching book. I
bought it sight unseen and it quickly became covered in yellow
highlighting and notes in the margins. Great book.

Hint: If you buy bread books from the BBGA site they get a percentage,
and they are a fantastic group. It sends you to Amazon so the book cost
is regular Amazon cost, frequently the least expensive. You don't need
to be a member of the BBGA to shop that way, tho membership is open to
home bakers and BBGA has a fantastic list and other benefits. I wish
I'd joined years ago.
http://www.bbga.org/books.html

> baking.. I took pic and will upload and show y'all if you want to
> see...

I look forward to seeing them.
Your enthuiasm is great, Nancy.

Enjoy-
Marylouise