Summary Hot/Sour Soup
Joy Banks
Thanks to all who sent me recipes for Hot and Sour Soup. We plan to
have a taste test this weekend. This is the first time I have posted
anything to this billboard and I was amazed at the response I got...I
think you will be too. -Joy
FROM: "Dan Kidorf" <kid...@chaos.cs.brandeis.edu>
I believe I got this from that Chine Chef on PBS, Martin XXXXX.
I find the vinegar, soy sauce/broth, sesame oil, and hot pepper
sauce relationships most important to the soup. I can mix
and match the other stuff and still get a soup that tastes
just like the restaurants.
-------------------------------------------------------------------------------
HOT and SOUR RICE SOUP: (Serves 6)
6 dried black mushrooms (soaked, drained and sliced thin)
5.5 C broth
1/4 lb boneless pork (cut into matchsticks)
1/2 C slivered Bamboo shoots
1/2 small carrot (cut into matchsticks)
1.5 C rice, cooked
1/4 C rice or white vinegar 2 T cornstarch
2 T soy sauce 2 T water
1/2 t white pepper 1 egg, beaten
1 t sesame oil 2 green onions, thinly sliced
1/2 t hot pepper sauce
In 4-quart Dutch oven, heat broth to boiling on medium heat.
Add pork, mushrooms, bamboo shoots, and carrots. Cook 3 minutes.
Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce.
Return to a boil, reduce heat, and simmer 3 minutes.
In a cup, stir together cornstarch and water until smooth.
Gradually stir it into the soup. Cook until slightly thickened.
Remove from heat. Gradually add egg in a steady stream, stirring constantly.
Garnish with green onion.
-------------------------------------------------------------------------------
FROM: SECBU%SLACVM...@BITNET.CC.CMU.EDU
This was posted to the net not too long ago and I made
it. It was pretty good. It didn't taste like the restaurants
but I liked it just the same.
Path:
slacvm!unixhub!linac!pacific.mps.ohio-state.edu!zaphod.mps.ohio-state.edu!
rphroy!caen!sdd.hp.com!usc!nic.csu.net!vax.sonoma.edu!abel
From: ab...@vax.sonoma.edu (dan abel)
Newsgroups: rec.food.cooking,rec.food.veg
Subject: Recipe: Hot & Sour Soup
Message-ID: <1992Jul1...@vax.sonoma.edu>
Date: 1 Jul 92 22:22:31 GMT
Organization: Sonoma State University
Lines: 53
Xref: unixhub rec.food.cooking:23645 rec.food.veg:13074
Nntp-Posting-Host: vax.sonoma.edu
HOT AND SOUR SOUP
=================
If you want a real, authentic Hot & Sour Chinese soup, go look it up
in a cookbook. This is my version, distilled from several recipies,
but missing several ingredients that I'm sure some would say were
absolutely esential. The quantities below are approximate, and you
should vary them to suit you. I had this last night, and my wife was
surprised that the kids each ate three bowls, instead of the stuff
*she* made (I liked the stuff she made, but I had three bowls of the
soup in addition to her stuff).
2 T oil
2-3 oz. fresh mushrooms
6-8 c. stock
fresh ginger (size of US quarter, 3/4 inch round, 1/8 inch thick)
small can of sliced bamboo shoots (3 oz?), cut lengthwise into three, drained
8 oz. tofu (or a package), sliced 2" X 1/4" X 1/4", drained
2 T vinegar
2 T soy sauce
1/4 t white pepper
Tabasco sauce or chili oil (optional)
3 T corn starch
3 T water
1 egg, beaten (eliminate for vegans)
2 green onions, cut into thin circles
1 T chinese-style dark sesame oil
Slice the mushrooms and saute with oil in the soup pot (you can
eliminate fat by just tossing the mushrooms in the stock without
sauteing them, but they shrink something awful!). Add the stock (I
used ch****n, which is traditional, but this is cross-posted to
rec.food.veg, so I can't say that). Most people will want the stock
to have salt, but remember that the soy sauce is salty. Add the
ginger, heat to a boil, and simmer gently for 20 minutes. At some
point you may wish to discard the ginger so some unsuspecting soul
doesn't bite into it and get a mouthful of heat. You may wish to do
the rest differently, but my wife is always in the kitchen preparing
another last-minute dish, so I like to get all my ingredients
together and ready. Get five small bowls. Put the vinegar, soy
sauce, ground white pepper and (optional) hot sauce in one and mix.
Put the corn starch and water in the next and mix. Put the
(optional) egg in the next and beat lightly. Put the green onion in
the next, and the tofu and matchstick-cut bamboo shoots in the last.
A few minutes before you are ready to eat, turn the heat to medium.
Add the tofu and bamboo shoots and wait until heated. Add the soy
sauce mixture, heat until boiling. Stir corn starch mixture and add
to rapidly boiling soup. Boil for a long minute until it thickens.
Reduce heat. If using egg, stir the soup in one direction until it's
moving pretty well. Dribble the egg in, forming long strands. Let
the strands firm (20 seconds). Add sesame oil and stir. You can
float the green onions on top, or stir them in. Serve, with chili
oil available for those who like it hotter.
FROM: Terri Huggett <hug...@sequent.com>
Saved from the net. Don't know if all the ingredients are easy to
find. Hope it helps.
Terri Huggett
hug...@sequent.com
----------------------------
From: har...@iraq.crd.ge.com (Cynthia K. Harkins)
Path: iraq!harkins
Hot & Sour Soup
Ingredients:
. 7 1/2 cups chicken broth - use canned over cubes
. 1/4 - 1/2 lb. pork - shredded
Marinade:
1/2 tsp. cornstarch
1 tsp. sesame oil
1/2 tsp. sherry
. 3 cups hot water
. 20 small dried tree ears
. 20-30 dried tiger lily buds
. 8-12 dried Chinese (black) mushrooms
. 6-12 oz. fresh mushrooms - sliced
. 1-2 cans water chestnuts - sliced
. 1 carrot - shredded
. 1 can bamboo shoots - shredded (optional)
. 1/2 - 3/4 lb. tofu - shredded
. 6 tbsp. cornstarch
. 6 tbsp. COLD water
. 1/4 cup Worcestershire Sauce
. 1/4 cup Vinegar
. 1 egg - beaten
. 1/2 - 1 tsp. black pepper
. 1/2 - 1 tsp. white pepper
. 2 - 4 tbsp. brown sugar (optional)
. 1 tbsp. sesame oil
. Tabasco sauce (to taste)
Directions:
Preparation:
1. Start heating chicken broth on low heat.
2. Mix marinade ingredients and add shredded pork. Let stand
at least 20 minutes.
3. Add tree ears, tiger lily buds, and Chinese mushrooms to hot
water and let soak for 20 minutes.
4. While the meat is marinating and the dried ingredients are
rehydrating, slice and shred the vegetables and tofu.
5. When the dried ingredients are done soaking, remove the stems
from the Chinese mushrooms and slice them. Remove the stems
from the tiger lily buds and remove any hard spots from the
tree ears. If the tree ears are too large to fit on a soup
spoon cut them.
6. Mix 6 tbsp. cornstarch with 6 tbsp. COLD water.
Making the soup:
1. Bring the chicken broth to a full boil and reduce heat to
medium.
2. Add all of the vegetables (tree ears, tiger lily buds, Chinese
mushrooms, fresh mushrooms, water chestnuts, carrot, and bamboo)
and simmer for 3-4 minutes.
3. Add pork (with marinade) and tofu and wait until soup is
boiling.
4. Add Worcestershire sauce and vinegar.
5. Stir cornstarch/water paste and SLOWLY stir into soup. Wait
until soup thickens slightly.
6. Stir beaten egg into soup.
7. Add black pepper, white pepper, brown sugar, sesame oil, and
Tabasco.
---------------------------
From: gal...@apollo.HP.COM (Gary Allen)
HOTSOUR-SOUP-2(SP) USENET Cookbook HOTSOUR-SOUP-2(SP)
HOT AND SOUR SOUP
HOTSOUR-SOUP-2 - Popular Szechuan Chinese soup
I learned this recipe while taking Szechuan cooking classes.
This soup is very popular in this country. It comes in a
great many varieties, and can range from very mild to very
spicy, and from a soup to almost a stew. This particular
recipe is a medium spicy soup that should be within most
peoples' tolerance range.
INGREDIENTS (serves 6-8)
1 cup bean curd, cut into small cubes.
1/4 cup bamboo shoot, shredded
1/4 cup golden needles (tiger lily pods)
2 Tbsp wood ear fungus shredded
1/4 cup black mushroom
1 egg, well beaten
4 oz very lean pork, shredded
MIXTURE A
1 tsp light soy sauce
1 tsp cornstarch
MIXTURE B
6 cups chicken stock
1 1/2 tsp salt
1 tsp MSG (optional)
1 tsp sugar
MIXTURE C
3 Tbsp cornstarch
3 Tbsp water
MIXTURE D
2 Tbsp light soy sauce
2 Tbsp vinegar
1 tsp sesame oil
1 tsp chili oil
1/2 tsp black pepper (fresh ground)
1/2 tsp white pepper (fresh ground)
3 Tbsp scallion, or green onion, chopped
1 Tbsp fresh ginger, chopped (Do not use powdered
ginger).
PROCEDURE
(1) Put the golden needles, wood ear, and black mush-
room to soak in separate bowls of water. It takes
30 to 60 minutes for them to be ready. After soak-
ing, the wood ear should be a flexible and flat
material. It may have a few hard lumps; cut these
off and discard them. Discard the soaking
liquids.
(2) Meanwhile, prepare mixtures A,C, and D. Place
their ingredients in bowls, and mix well. When
mixing with cornstarch, add the liquid slowly to
the cornstarch. This avoids getting undissolved
cornstarch balls.
(3) Shred the pork. This pork must be very lean. The
meat portion of pork cutlets or the center of pork
chops are good sources. Shredding means cutting
the pork into pieces about the size of wooden
matches. (1/4 inch square by 1-2 inches) This is
most easily done by slicing the pork, then laying
the slices overlapping each other at an angle and
cutting these at a reverse angle.
(4) Marinate the pork in mixture A for 15 minutes.
Then use 2 Tbsp oil to stir-fry the meat until the
color changes. Set the meat aside.
(5) Shred and cube the other ingredients.
(6) Bring mixture B to a boil and add the black mush-
room, bamboo shoots, wood ear, bean curd, and gol-
den noodles. Cook for 3 minutes. Add the meat,
then add mixture C. Add the beaten egg while
stirring to disperse the egg in sheets and fila-
ments. Add mixture D, and cook another minute.
(7) Serve hot.
NOTES
Bean curd must be fresh. If you cannot get it fresh, omit
it.
You will need at least 6 bowls (soup bowls are OK), 1 large
bowl, and either a two-handled wok or a large sauce pan.
Don't attempt this with a one-handled wok because it will be
filled with boiling soup and is almost certain to spill.
Hot and sour soup is a generic soup type, so you can make
many variations on this soup. To control the spiciness,
adjust the ratio between mixture D and mixture B. Changing
the ratios inside mixture D changes the nature of the soup.
Finally, you can add a lot more ingredients if you want.
The critical ingredients are the golden needles, bamboo
(although almost any variety can be good), mushrooms (or
fungus of some sort), and pork shreds. Experiment with dif-
ferent kinds of fungus and bamboo. Adding other mild veget-
ables is usually a success.
RATING
Difficulty: easy but tedious. Time: 1-2 hours (lots of
preparation, little cooking) Precision: measure the
ingredients.
CONTRIBUTOR
Rob Horn
Infinite, Inc., North Andover, Massachusetts, USA
{decvax, seismo!harvard}!wanginst!infinet!rhorn
------------------------------------------
From: mitel!Software!slav...@uunet.UU.NET (Michael Slavitch)
Subject: PORK: Szechuan Hot and Sour Soup
HOTSOUR-SOUP-1(SP) USENET Cookbook HOTSOUR-SOUP-1(SP)
HOT AND SOUR SOUP
HOTSOUR-SOUP-1 - Szechuan hot and sour soup
I have seldom been to a Chinese restaurant without having
hot and sour soup, and it was pleasant to discover how easy
it is to make it at home. We have fixed this by itself as a
dinner for two with enough left over for lunch. Particu-
larly when we add extra meat and vegetables, we find it a
very hearty soup which is surprisingly easy to make.
INGREDIENTS (Serves 4-6)
1 Tbsp peanut oil (or other vegetable oil)
1 garlic clove
1 tsp ginger root (aboutr 2 slices)
1/2 cup boneless pork loin, shredded
1 1/2 Tbsp
soy sauce or tamari
1/2 cup bamboo shoots, shredded
6 dried shiitake mushrooms
10 dried lily buds (also called golden needles)
12 dried tree ear fungus (also called cloud ears)
4 cups chicken broth (canned or homemade; I usually use
canned)
1 Tbsp dry sherry
3 Tbsp red wine vinegar
1 Tbsp cornstarch
1/4 cup water
1 tofu pad (a package generally contains 2 pads)
1/4 cup green onions
2 eggs
1 Tbsp toasted sesame oil
1/4-1 tsp chili oil
1/4 tsp white pepper
salt and more pepper
PROCEDURE
(1) Rehydrate the dried ingredients (15 minutes: in
lukewarm water for the shiitakes, and in boiling
water for the lily buds and tree ears). Heat the
chicken broth (if it's canned, prepare it).
(2) Mince the garlic and ginger root and combine them.
Shred the pork loin. Shred the bamboo shoots.
Combine the cornstarch and the water. Chop the
green onions. Lightly beat the eggs.
(3) Heat oil in wok (medium), add the garlic and
ginger, stirring 30 seconds.
(4) Add the pork, cooking until it loses its pink
color.
Last change: 4 Mar 86 1
HOTSOUR-SOUP-1 USENET Cookbook HOTSOUR-SOUP-1
(5) Add the soy sauce, cook for 1 minute more.
(6) Add bamboo shoots, shiitakes, lily buds, tree ear
fungi, stir quickly for 1 minute.
(7) Stir in chicken broth, sherry, and vinegar.
(8) Stir cornstarch/water mix one last time and add it
to the soup.
(9) Add the tofu and bring the soup to a boil.
(10) Turn the heat to low, add the green onions.
(11) Add the beaten eggs in a slow stream, stirring
several times.
(12) Turn off the heat and add the sesame oil, chili
oil, white pepper. Season to taste and serve
immediately.
NOTES
Like many Chinese recipes, it takes longer to prepare the
ingredients than it does to cook the soup. As I understand
it, hot and sour soup, traditionally, is a Northern Chinese
way of using leftovers. Therefore, there are many, many
variations possible, particularly in the dried ingredients.
We never make it exactly the same way twice. I recommend
using the shiitakes at least; most any grocery store has
them. You may find tree ears and lily buds in an oriental
food store.
RATING
Difficulty: easy to moderate Time: about an hour Precision:
no need to measure.
CONTRIBUTOR
Dave Bartley
John Fluke Mfg Co., Everett, Washington USA
{sun,allegra,uw-beaver,lbl-csam}!fluke!dbb
--------------------------------------------
From: fos...@jumbly.enet.dec.com (Meep! Meepety meep! Lick. Nuzzle.
Splut. Oooh, meep!)
Subject: VEGAN: Hot and Sour Soup
Hot and Sour soup
Ingredients
o 1-2cm fresh root ginger
o 1 medium sized hot green chilli (cored and seeded)
o 2 cloves garlic
o 2 1/2 cups water
o 1 vegetable stock cube (2 cup size)
o Juice of one lemon
o 1 tbsp vinegar
o 3 tbsp dark soy sauce
o 1/3 tsp dried ginger
o 1 tsp five spice powder
o 4 spring onions
o 1 medium sized red sweet bell pepper
o 1 medium sized yellow sweet bell pepper
o 225g tin water chestnuts
o 225g tin bamboo shoots
Method
Chop the ginger, chilli pepper and garlic finely. Simmer for ten
minutes in 2 1/2 cups of water.
Core, seed and chop the red and yellow peppers into strips.
Slice the water chestnuts and bamboo shoots. Add these and
the other remaining ingredients. Cook until the vegetables are
cooked, but still crisp. Adjust the seasoning to sour and spicy,
and make the liquid up to 7-8 cups (around 3 pints).
Serves 4 as a starter to a chinese meal.
Units
All units and measures are metric American. A UK imperial measure
version is available from fos...@jumbly.enet.dec.com
-----------------------------------
From: p...@po.CWRU.Edu (Paul H. Glaubitz)
Subject: Re: REQUEST: Hot and Sour Soup
Date: Wed, 25 Mar 92 05:50:18 GMT
This is a recipe from a good chinese restaurant in Cincinnati.
1 Qt chicken broth
2 oz shredded pork tenderloin
2 oz shredded bean curd
2 Tblsp shredded bamboo shoots
2 Tblsp shredded cloud ears
2 Tblsp dry lily buds
1 Tblsp fresh ground black pepper
1 tsp salt
1 tsp sugar
1 tsp dark soy sauce
3 Tblsp cider or rice wine vinegar
2-3 tsp cornstarch dissolved in 2 Tblsp water
1 egg, beaten
few drops sesame oil
2 Tblsp minced scallions or green onions
In a heavy kettle, bring the broth to a boil. Meanwhile soften the
shredded cloud ears and dry lily buds in water to cover. Drain well
Add the pork, bean curd, bamboo shoots, cloud ears and lily buds to
the boiling stock. Bring again to a boil and stir in the pepper, salt,
soy sauce, and vinegar. Slowly stir in the dissolved cornstarch until
desired thickness. Slowly pour the egg into the soup, whisking constantly
to form thin strands of egg. Remove from heat and add oil. Ladle into
bowls and garnish with minced scallions. Serves 4. Preperation time: ~20min
Cooking time: ~20 min
--
FROM: ed...@railnet.nshore.ORG (Eddie Van Huffel)
If you can follow what I am about to write you, you might come up with
something I had a Thai Restaurant.
Purchase some lemon grass, a handful of snow peas, a few sliced mushrooms, a
few scallions, and a couple of chicken breasts. Along with this, have some
Louisiana hot soss ready.
Begin by bringing some chicken broth (approx 1 - 2 quarts) to a boil. When
it begins to boil, turn off the heat, and add the lemon grass, as well as
Hot Soss (My copywrited version of Sauce) to taste. While all of this is
going on, prepare the Chicken breasts by julienning them (little strips),
tthe scallions should be sliced into 1/4" pieces both white and green.
About 2 or 3 should do, as most oriental soups are more clear broth, than
the soups I used to prepare in my restaurant. When the chicken is stripped,
the onions, snow peas, and mushrooms have been sliced and made ready, strain
the broth, getting rid of the lemon grass. Then bring the broth to a boil,
and again turn off the heat. Add the ingredients, and let sit for 1 minute.
The Chicken and all of the veggies will then be cooked satisfactory, and
the soup will be ready to serve. My children have done this at school, and
it is like pulling a rabbit out of a hat....
Oh yes, ENJOY!!!!!!
--
ed...@railnet.nshore.ORG (Eddie Van Huffel)
Railnet BBS +1 216 786 0476
THE END (so far).
bruce bowser
dsi1
Cindy Hamilton
>
> I used to eat hot and sour soup along with a plate of shredded beef and white rice at a Chinese restaurant for lunch back in the 80's. It was the lunch special at the joint. I ate that often because it was cheap and good. It was a wonderful lunch. I'll have to make a pot soon. It's a bit unusual because it's a Chinese dish that doesn't have any sugar in it.
Unless they're prepared in Hawaii.
https://www.google.com/search?q=sugar+free+Chinese+food
--
Cindy Hamilton
dsi1
https://photos.app.goo.gl/vAivQa3AFAyUbn74A
Dave Smith
> On Wednesday, March 29, 2023 at 7:52:31 AM UTC-10, Cindy Hamilton
>>
>> https://www.google.com/search?q=sugar+free+Chinese+food
>>
>>
>> -- Cindy Hamilton
>
> Many Chinese foods have sugar in them. Certainly more than Western
> foods. Chinese food in Hawaii probably has more sugar than on the
> mainland because of the heavy Cantonese influence on the rock. Also
> there's a lot of Asians here. Asians don't have a problem with using
> sugar in cooking. Westerners mostly like to use sugar in making cakes
> and desserts. The shoyu chicken I made last night probably has an
> unacceptable amount of sugar in it for most or rfc.
>
recipe called for 1/4 cup of brown sugar. The first few times I made it
I used a tablespoon. When I made it this week I cut it back to a pinch.
It was much better.
Hank Rogers
to hiwayan style by dumping in a can of pineapple chunks and a shit
load of sugar.
dsi1
https://photos.app.goo.gl/c7wiMrREvnJMAg1q8
dsi1
https://photos.app.goo.gl/FUWY3Acu5QCF3T8Q9
Hank Rogers
It's best made with puppies no older than 6 months.
Delicious.
bruce bowser
dsi1
My daughter had some popcorn chicken from Jack-in-the-Box yesterday. I've never tried it before because it sounded unappealing. It was kind of tasty and crunchy. I found a piece that looked like a little man. I would have taken a photo of it but my granddaughter grabbed it and threw it in her mouth. Evidently, kids like chicken that come in the shape of people. It came with a sauce that was pretty good. Oddly enough, the name of the sauce was "Good Good Sauce" I kid you not. People on the mainland are now developing their own version of pidgin English so that people from everywhere can talk to each other, evidently.
https://www.youtube.com/watch?v=sIRDCR8xSO0
Bruce
<dsi...@hawaiiantel.net> wrote:
>On Friday, March 31, 2023 at 5:55:38 AM UTC-10, bruce bowser wrote:
>> On Wednesday, March 29, 2023 at 3:27:50 PM UTC-4, dsi1 wrote:
>> > On Wednesday, March 29, 2023 at 7:52:31 AM UTC-10, Cindy Hamilton wrote:
>> > > On 2023-03-29, dsi1 <dsi...@hawaiiantel.net> wrote:
>> > > >
>> > > > I used to eat hot and sour soup along with a plate of shredded beef and white rice at a Chinese restaurant for lunch back in the 80's. It was the lunch special at the joint. I ate that often because it was cheap and good. It was a wonderful lunch. I'll have to make a pot soon. It's a bit unusual because it's a Chinese dish that doesn't have any sugar in it.
>> > > Many Chinese dishes have no sugar in them.
>> > >
>> > > Unless they're prepared in Hawaii.
>> > >
>> > > https://www.google.com/search?q=sugar+free+Chinese+food
>> > >
>> > >
>> > > --
>> > > Cindy Hamilton
>> > Many Chinese foods have sugar in them. Certainly more than Western foods. Chinese food in Hawaii probably has more sugar than on the mainland because of the heavy Cantonese influence on the rock. Also there's a lot of Asians here. Asians don't have a problem with using sugar in cooking. Westerners mostly like to use sugar in making cakes and desserts. The shoyu chicken I made last night probably has an unacceptable amount of sugar in it for most or rfc.
>> >
>> > https://photos.app.goo.gl/vAivQa3AFAyUbn74A
>> Mambo sauce for dipping chicken wings in is heavily sugared, too.
>
>More sugar in American cooking is going to be a trend. Beats me why it's taken so long.
trend? You're a 100 years behind, Mr Future Man.
dsi1
https://www.youtube.com/watch?v=NtxZeDYuEZI
Bruce
the ingredient lists of stuff youse eat. You can buy crap in the
Netherlands too, but the Americans are the sugar champions.
bruce bowser
> On Fri, 31 Mar 2023 14:02:39 -0700 (PDT), dsi1
> <dsi...@hawaiiantel.net> wrote:
>
> >On Friday, March 31, 2023 at 10:30:22 AM UTC-10, Bruce wrote:
> >> On Fri, 31 Mar 2023 12:12:42 -0700 (PDT), dsi1
> >> <dsi...@hawaiiantel.net> wrote:
> >>
> >> >More sugar in American cooking is going to be a trend. Beats me why it's taken so long.
> >
> >> Wut? You guys are already made of sugar but now it's going to be a
> >> trend? You're a 100 years behind, Mr Future Man.
> >
> >As it goes you still don't know a thing about Hawaii, the Hawaiians, the mainland, America, or Americans. I don't know a damn thing about your land - that's why I don't comment on it. That's the difference between me and you. My guess is that you wouldn't dare turn your critical focus on the people of your country. You'd get your ass kicked all the way back to Amsterdam. How awful is that?
>
> Americans are made of sugar.
Bruce
sales, the more profit.
Janet
639582...@googlegroups.com>, dsi...@hawaiiantel.net
says...
>
consequences( heart and kidney failure, amputations,
neuropathy and blindness).
Janet UK
jmcquown
mid-price restaurants. I say that because some of the food comes
pre-fab from Sysco or US Foods and all they do is reheat it. No control
over the igredients. Even the salad dressings are loaded with sugar.
Ordering a salad with "Italian" (oil & vinegar based) dressing might
sound like a healthy option but the salad dressing contains sugar.
Personally, I use very little sugar when cooking and have no plans to
start "trending".
FWIW, here's a chart with information about diabetes and Native
Hawaiians/Pacific Islanders:
https://minorityhealth.hhs.gov/omh/browse.aspx?lvl=4&lvlid=78
Jill
Cindy Hamilton
> On 4/1/2023 7:12 AM, Janet wrote:
>> In article <4d65e4bb-05ee-454b-9de9-
>> 639582...@googlegroups.com>, dsi...@hawaiiantel.net
>> says...
>>> More sugar in American cooking is going to be a trend.
>>>
>>
>> Along with obesity, T2 diabetes and all their sweet
>> consequences( heart and kidney failure, amputations,
>> neuropathy and blindness).
>>
>> Janet UK
We're already the biggest consumers of sugar at 126.4 grams per day.
That's a little more than 30 teaspoons (10 tablespoons, or a little
more than half a cup). _Somebody_ is eating a metric buttload of
sugar to make up for my paltry consumption. Most days I eat
1 tablespoon or less of sugar.
> It's already a problem, especially for people who dine out frequently at
> mid-price restaurants. I say that because some of the food comes
> pre-fab from Sysco or US Foods and all they do is reheat it. No control
> over the igredients. Even the salad dressings are loaded with sugar.
> Ordering a salad with "Italian" (oil & vinegar based) dressing might
> sound like a healthy option but the salad dressing contains sugar.
meals and to avoid chains.
> Personally, I use very little sugar when cooking and have no plans to
> start "trending".
salad dressing made with sherry vinegar. It's just a little too sour,
even for me. All the other vinegars are fine without added sugar.
--
Cindy Hamilton
dsi1
dsi1
dsi1
https://www.beckershospitalreview.com/rankings-and-ratings/10-states-with-the-least-healthy-and-healthiest-populations.html
cshenk
can't resist a chance to take a USA dig. It is true that one
population set you showed, overdoes it.
The otherset is the 'supersize me' set as I call them. Can be any
ethnic group.
Other than the occasional cookies or muffins (or the fruit and spring
wrapper earlier this week), I use it in breadmaking and my morning hot
tea. It's also in some of the marinades (Hosin).
bruce bowser
Manoa
-- https://www.hawaii.edu/news/2020/06/09/2012-2016-hawaii-cancer-data/
jmcquown
"American" food. Does he not have any idea all those meals he eats when
he goes to a restaurant in Hawaii are loaded with sugar? He keeps
predicting trends as though he knows what the hell he's talking about.
He doesn't, unless he is talking about people who eat out all the time.
> The otherset is the 'supersize me' set as I call them. Can be any
> ethnic group.
>
> Other than the occasional cookies or muffins (or the fruit and spring
> wrapper earlier this week), I use it in breadmaking and my morning hot
> tea. It's also in some of the marinades (Hosin).
than I use in 6 months or more. Most of the sugar I buy is used for
making 'nectar' for the hummingbird feeder. :)
Jill
GM
Many of yoose spend yer days lotus - eating, poi - pounding, and picking lice of out each other's hair...
Not a real *stressful* "lifestyle", Unca Tojo...
--
GM
cshenk
> On 2023-04-01, jmcquown <j_mc...@comcast.net> wrote:
> > On 4/1/2023 7:12 AM, Janet wrote:
> >> In article <4d65e4bb-05ee-454b-9de9-
> >> 639582...@googlegroups.com>, dsi...@hawaiiantel.net
> >> says...
> >>> More sugar in American cooking is going to be a trend.
> > > >
> >>
> >> Along with obesity, T2 diabetes and all their sweet
> >> consequences( heart and kidney failure, amputations,
> >> neuropathy and blindness).
> >>
> >> Janet UK
>
> I hardly see how more sugar could be added to the American diet.
> We're already the biggest consumers of sugar at 126.4 grams per day.
> That's a little more than 30 teaspoons (10 tablespoons, or a little
> 1 tablespoon or less of sugar.
cup of hot tea. Other than the 1 TB sugar (15ml) per lb of bread (18
slices, 9 total servings) where I use 1.6 ml sugar (for 2 slices),
that's it most days.
Now if you add in fructose from fresh fruit, I might hit 1.5 TB?
> > It's already a problem, especially for people who dine out
> > frequently at mid-price restaurants. I say that because some of
> > the food comes pre-fab from Sysco or US Foods and all they do is
> > reheat it. No control over the igredients. Even the salad
> > dressings are loaded with sugar. Ordering a salad with "Italian"
> > (oil & vinegar based) dressing might sound like a healthy option
> > but the salad dressing contains sugar.
Now the sauces are digustingly sweet.
> That's part of the reason I prefer to pay a little more for restaurant
> meals and to avoid chains.
Silvers. We've gone out to Mi Casitas (non-chain Mexican) twice,
Dennys once and I got a gift card for Applebees at my retirement lunch
(never been there but heck, free lunch!)
>
> > Personally, I use very little sugar when cooking and have no plans
> > to start "trending".
>
> Same here. I surprised myself by preferring a pinch of sugar in a
> salad dressing made with sherry vinegar. It's just a little too sour,
> even for me. All the other vinegars are fine without added sugar.
jar of mix for it (I use the mix in other dishes and by making my own,
can avoid the salt and sugar levels of store bought.)
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Hidden Valley Ranch Buttermilk Dressing
Categories: Mixes, Dressing
Yield: 1 Servings
15 Square saltine crackers
2 c Minced dry parsley
1/2 c Dry minced onions
2 tb Dry dill weed
1/4 c Onion salt
1/4 c Garlic salt
1/4 c Onion powder
1/4 c Garlic powder
1 c Mayonnaise
1 c Buttermilk
Put crackers through blender on high speed until powdered. Add
parsley, minced onion and dill weed. Blend again until powdered. Dump
into bowl. Stir in onion salt, garlic salt, onion powder, and garlic
powder. Put into a container with a tight fitting lid. You can store
this dry mixture at room temperature for up to 1 year.
To mix dressing, combine 1 tbs. dry mix , with 1 c. mayo, and 1 c.
buttermilk. Whisk till smooth, chill to thicken. Makes -42- 1 tbs.
servings Posted to recipelu-digest Volume 01 Number 259 by "Campbell"
<lau...@flash.net> on Nov 15, 1997
MMMMM
This makes a LOT of mix. I make 1/2 a batch of the mix.
%
> Your occasional cookies and muffins and bread likely contain more sugar
> than I use in 6 months or more.
>
>
I'm very proud of you, princess.
Bruce
to Amsterdam!
Bruce
wrote:
>On 4/1/2023 7:12 AM, Janet wrote:
>> In article <4d65e4bb-05ee-454b-9de9-
>> 639582...@googlegroups.com>, dsi...@hawaiiantel.net
>> says...
>>> More sugar in American cooking is going to be a trend.
>>>
>>
>> Along with obesity, T2 diabetes and all their sweet
>> consequences( heart and kidney failure, amputations,
>> neuropathy and blindness).
>>
>> Janet UK
>
>It's already a problem, especially for people who dine out frequently at
>mid-price restaurants. I say that because some of the food comes
>pre-fab from Sysco or US Foods and all they do is reheat it. No control
>over the igredients. Even the salad dressings are loaded with sugar.
>Ordering a salad with "Italian" (oil & vinegar based) dressing might
>sound like a healthy option but the salad dressing contains sugar.
without ever having been to the US! Isn't the global village
wonderful?
Bruce
wrote:
>On 4/1/2023 11:22 AM, cshenk wrote:
>
>> Don't worry. You have normal USA habits (as you knew). Janet UK just
>> can't resist a chance to take a USA dig. It is true that one
>> population set you showed, overdoes it.
>>
>It's not just Janet UK. dsi1/David is constantly referring to
>"American" food. Does he not have any idea all those meals he eats when
>he goes to a restaurant in Hawaii are loaded with sugar? He keeps
>predicting trends as though he knows what the hell he's talking about.
>He doesn't, unless he is talking about people who eat out all the time.
for 75 years. Allow me to predict that the Germans lose WW2.
cshenk
me but we don't know if his real diet has lots of healthy veggies. His
pictures look like he thinks a few parsley garnish bits = veggies?
Doesn't mean he doesn't veggie out at home. Yes, he likes to predict
silly trends. At least, most of the time he's nice to people.
> > The otherset is the 'supersize me' set as I call them. Can be any
> > ethnic group.
> >
> That's the fast food groupies. I don't eat that stuff.
weeks. It was airport food, fast or chain food, and 7/11 type faire.
> > Other than the occasional cookies or muffins (or the fruit and
> > spring wrapper earlier this week), I use it in breadmaking and my
> > morning hot tea. It's also in some of the marinades (Hosin).
>
> Your occasional cookies and muffins and bread likely contain more
> sugar than I use in 6 months or more. Most of the sugar I buy is
> used for making 'nectar' for the hummingbird feeder. :)
>
> Jill
for 2 lbs bread and I make 2 loaves so each has 1 TB. Gives 18 slices
and normally I have 2 a day. Less than 2ml a day there of sugar.
Cookies are random, 3 times a year probably? normally when the kid is
home.
Bruce
<csh...@virginia-beach.net> wrote:
>jmcquown wrote:
>
>> Your occasional cookies and muffins and bread likely contain more
>> sugar than I use in 6 months or more. Most of the sugar I buy is
>> used for making 'nectar' for the hummingbird feeder. :)
>>
>> Jill
>
>Naw. I can post my standard bread recipe again but it uses 2 TB sugar
>for 2 lbs bread and I make 2 loaves so each has 1 TB. Gives 18 slices
>and normally I have 2 a day. Less than 2ml a day there of sugar.
you add sugar for the flavour?
S Viemeister
I add sugar when making yeast-raised coffee cakes, but not for basic bread.
Bruce
dsi1
> It's not just Janet UK. dsi1/David is constantly referring to
> "American" food. Does he not have any idea all those meals he eats when
> he goes to a restaurant in Hawaii are loaded with sugar? He keeps
> predicting trends as though he knows what the hell he's talking about.
> He doesn't, unless he is talking about people who eat out all the time.
We used to have a Denny's that served "American" food but that closed down. That's a shame because I enjoy "American" food. In Hawaii, "American" food is just another ethnic cuisine. You're making fun of my calling it "American" food because to you, it's just food. Not to me, I call it American food - without a trace of irony/sarcasm.
Sometimes, I like to cook "American" foods too.
https://photos.app.goo.gl/hJsre8v8KWNvLtPQ6
https://photos.app.goo.gl/1GGwhykFErqBzuk97
https://photos.app.goo.gl/W7zLVB3WbYFWJepu8
https://photos.app.goo.gl/LgFQNqPBb9xhFCp7A
https://photos.app.goo.gl/WacfJtPYCWigjQMD8
dsi1
> We agree, that's wonderful! There I was, almost getting my ass kicked
> to Amsterdam!
Cindy Hamilton
moist.
--
Cindy Hamilton
Cindy Hamilton
> On Saturday, April 1, 2023 at 6:20:10 AM UTC-10, jmcquown wrote:
>
>> It's not just Janet UK. dsi1/David is constantly referring to
>> "American" food. Does he not have any idea all those meals he eats when
>> he goes to a restaurant in Hawaii are loaded with sugar? He keeps
>> predicting trends as though he knows what the hell he's talking about.
>> He doesn't, unless he is talking about people who eat out all the time.
>
> You're kind of clueless about what we eat in Hawaii - most of the food
> served here is not "American" food.
If you mean "white people", say "white people".
--
Cindy Hamilton
Dave Smith
> On Saturday, April 1, 2023 at 6:20:10 AM UTC-10, jmcquown wrote:
>
>> It's not just Janet UK. dsi1/David is constantly referring to
>> "American" food. Does he not have any idea all those meals he eats
>> when he goes to a restaurant in Hawaii are loaded with sugar? He
>> keeps predicting trends as though he knows what the hell he's
>> talking about. He doesn't, unless he is talking about people who
>> eat out all the time.
>
> You're kind of clueless about what we eat in Hawaii - most of the
> food served here is not "American" food. Most of the food in Hawaii
> has its roots in Asia and the Pacific or is an adaptation of mainland
> foods.
dsi1
As far as sugar consumption goes, yoose think sugar is unhealthy. That's not surprising since you're terrified of the foods people eat. Mostly, people are unhealthy because they're eating too much food.
* I'm gloating - nya nya nya!
dsi1
dsi1
https://photos.app.goo.gl/FkCBrT9j4Caem3Zx8
Bruce
wrote:
more superior people! I'm better than you! You suck! Nya nya!
Bruce
wrote:
Teach them to use less, not more.
Sugar's fine in sweets. No sweets without sugar, IMO. But don't stick
it in everything.
Bruce
%
> Americans already <snip>
>
It must suck for you to spend all day and half
your night ridiculing Americans. That's the best
you can do with your time? smh
%
> Says Expert Cindy, who never makes bread.
>
Bruce
Bruce
large minority or a small majority. Your next presidential election
will update us on that.
dsi1
You need to accept God in your life and learn to prey.
https://i0.wp.com/www.quotespedia.org/ywhypsaw/2019/10/09102019016.jpg
dsi1
jmcquown
>>
>> Your occasional cookies and muffins and bread likely contain more
>> sugar than I use in 6 months or more. Most of the sugar I buy is
>> used for making 'nectar' for the hummingbird feeder. :)
>>
>> Jill
>
> Naw. I can post my standard bread recipe again but it uses 2 TB sugar
> for 2 lbs bread and I make 2 loaves so each has 1 TB. Gives 18 slices
> and normally I have 2 a day. Less than 2ml a day there of sugar.
>
7 c. flour
3 c. water
3 tsp. salt
2-1/2 Tbs. vegetable oil
1 cake of yeast (3 packets active dry yeast)
Work all ingredients together; knead dough until smooth and elastic.
Place in a lightly oiled bowl. Cover with a cloth and let rise until
doubled; punch down. Cover and let rise again. Divide dough in half
and press to remove air bubbles. Shape into two loaves and place in
greased metal bread pans. Let rise again. Bake at 375F for 35-40
minutes. Remove bread from pans and turn the loaves over to lightly
brown the bottom of the loaves. Remove bread and cool on a rack.
Spread butter on top of the hot loaves to glaze. Yield: 2 loaves.
Jill
Bruce
Bruce
wrote:
jmcquown
loaded with sugar. Janet's post about diabetes is particularly relevant:
https://minorityhealth.hhs.gov/omh/browse.aspx?lvl=4&lvlid=78
Jill
dsi1
Hank Rogers
> Sometimes, I like to cook "American" foods too.
Hank Rogers
> On Saturday, April 1, 2023 at 6:20:10 AM UTC-10, jmcquown wrote:
>
>> It's not just Janet UK. dsi1/David is constantly referring to
>> "American" food. Does he not have any idea all those meals he eats when
>> he goes to a restaurant in Hawaii are loaded with sugar? He keeps
>> predicting trends as though he knows what the hell he's talking about.
>> He doesn't, unless he is talking about people who eat out all the time.
>
> You're kind of clueless about what we eat in Hawaii - most of the food served here is not "American" food. Most of the food in Hawaii has its roots in Asia and the Pacific or is an adaptation of mainland foods.
hiwaiians are almost extinct. But we have millions of asians of all
types to whine and bitch about it. You've been doing it for years.
Hank Rogers
Those are all natural questions to ask, given your frequent
diatribes about white people, the mainland, etc.
On the other hand uncle, few would recognize you if you were not
angry. It is your trademark.
Hank Rogers
> My point is that Asian cooking ... blah blah blah, da rock, blah blah blah ... White ... asian ... blah blah blah ...
Yoose really fucked up in the head Tojo.
GM
> On Saturday, April 1, 2023 at 11:17:58 AM UTC-10, Cindy Hamilton wrote:
> > On 2023-04-01, dsi1 <dsi...@hawaiiantel.net> wrote:
> > > On Saturday, April 1, 2023 at 6:20:10 AM UTC-10, jmcquown wrote:
> > >
> > >> It's not just Janet UK. dsi1/David is constantly referring to
> > >> "American" food. Does he not have any idea all those meals he eats when
> > >> he goes to a restaurant in Hawaii are loaded with sugar? He keeps
> > >> predicting trends as though he knows what the hell he's talking about.
> > >> He doesn't, unless he is talking about people who eat out all the time.
> > >
> > > You're kind of clueless about what we eat in Hawaii - most of the food
> > > served here is not "American" food.
> > Hawaii is American. Therefore, Hawaiian food is American food.
> >
> > If you mean "white people", say "white people".
> >
> > --
> > Cindy Hamilton
> No I don't mean "white" people. I mean people on the mainland.
There, Unca, fixed that 4 U...
>I can say "mainland" food if that would make you happy. Oh wait, nothing makes you happy. That's the breaks. 👺
you not to do the same...
😎
--
GM
GM
was that he always "be happy"...
I'll have to forward these angry posts of his to President Truman for "review"...
And Princess Jill can do her "good deed" by forwarding them to the FBI...
--
GM
GM
He may be suffering a "SUGAR RUSH"...!!!
Zombie:
The Zombie is a Tiki cocktail made of fruit juices, liqueurs, and various rums. It first appeared in late 1934,
invented by Donn Beach at his Hollywood Don the Beachcomber restaurant. It was popularized on the East
coast soon afterwards at the 1939 New York World's Fair...
The Zombie is a behemoth of a drink that features three different rums—Jamaican, Puerto Rican and 151-proof—along
with fresh lime juice, falernum, grenadine, a few drops of anise-flavored liqueur and Donn's mix, which is essentially
a cinnamon simple syrup mixed with fresh grapefruit juice.
</>
%
> Prey on Americans?
>
>
Lettuce prey.
%
> LOL, Dave! Hawaiian food based on Asian and the Pacific cultures is
> loaded with sugar. Janet's post about diabetes is particularly relevant:
>
> https://minorityhealth.hhs.gov/omh/browse.aspx?lvl=4&lvlid=78
>
> Jill
>
>
Barney badge, princess?
%
> On Sat, 1 Apr 2023 18:27:49 -0400, % <per...@nomail.net> wrote:
>
>> Bruce wrote:
>>> Americans already <snip>
>>>
>> It must suck for you to spend all day and half
>> your night ridiculing Americans. That's the best
>> you can do with your time? smh
>
> I don't do that.
>
> Youse do that youseselves. Not all of youse, just a
> large minority or a small majority. Your next presidential election
> will update us on that.
>
>
are something that you're tracking closely.
Ok, nuff said. <gavel bang>
Ed P
Bruce
Bruce
Bruce
>Bruce wrote:
>> On Sat, 1 Apr 2023 18:27:49 -0400, % <per...@nomail.net> wrote:
>>
>>> Bruce wrote:
>>>> Americans already <snip>
>>>>
>>> It must suck for you to spend all day and half
>>> your night ridiculing Americans. That's the best
>>> you can do with your time? smh
>>
>> I don't do that.
> >
>Bullshit, that's all you do in here.
>> Youse do that youseselves. Not all of youse, just a
>> large minority or a small majority. Your next presidential election
>> will update us on that.
>>
>So "youse" is your go to word in here now, and the USA elections
>are something that you're tracking closely.
jmcquown
Jill
Bruce
Gary
> jmcquown wrote:
>> Your occasional cookies and muffins and bread likely contain more
>> sugar than I use in 6 months or more.
> >
> >
> I'm very proud of you, princess.
I'm reading all these posts this morning and laughing.
It's a *sugar-off*
Good one, Bruce. You win! You've finally bitched enough about evil
sugar that you've got everyone defending their *rare* uses of sugar.
Heck, I'll probably join in later and defend my own sugar use. LOL
Cindy Hamilton
> On Saturday, April 1, 2023 at 11:17:58 AM UTC-10, Cindy Hamilton wrote:
>> On 2023-04-01, dsi1 <dsi...@hawaiiantel.net> wrote:
>> > On Saturday, April 1, 2023 at 6:20:10 AM UTC-10, jmcquown wrote:
>> >
>> >> It's not just Janet UK. dsi1/David is constantly referring to
>> >> "American" food. Does he not have any idea all those meals he eats when
>> >> he goes to a restaurant in Hawaii are loaded with sugar? He keeps
>> >> predicting trends as though he knows what the hell he's talking about.
>> >> He doesn't, unless he is talking about people who eat out all the time.
>> >
>> > You're kind of clueless about what we eat in Hawaii - most of the food
>> > served here is not "American" food.
>> Hawaii is American. Therefore, Hawaiian food is American food.
>>
>> If you mean "white people", say "white people".
>>
>> --
>> Cindy Hamilton
>
> No I don't mean "white" people. I mean people on the mainland. I can say "mainland" food if that would make you happy. Oh wait, nothing makes you happy. That's the breaks. 👺
piss me off.
--
Cindy Hamilton
Bruce
sometimes have a sweet tooth. Sugar has its place. But supermarket
products always contain sugar where it doesn't belong. Look at any
kind of supermarket hot sauce. Sugar is always ingredient number 1 or
2. Why? If you'd make it yourself, would you add 50% sugar? Same with
supermarket pickles, dressings and lots of other things.
Bruce
<hami...@invalid.com> wrote:
>On 2023-04-01, dsi1 <dsi...@hawaiiantel.net> wrote:
>> On Saturday, April 1, 2023 at 11:17:58 AM UTC-10, Cindy Hamilton wrote:
>>> On 2023-04-01, dsi1 <dsi...@hawaiiantel.net> wrote:
>>> >
>>> > You're kind of clueless about what we eat in Hawaii - most of the food
>>> > served here is not "American" food.
>>> Hawaii is American. Therefore, Hawaiian food is American food.
>>>
>>> If you mean "white people", say "white people".
>>>
>>> --
>>> Cindy Hamilton
>>
>> No I don't mean "white" people. I mean people on the mainland. I can say "mainland" food if that would make you happy. Oh wait, nothing makes you happy. That's the breaks. 👺
>
>Your food pictures often make me happy. Your ill-founded assumptions
>piss me off.
terrible things to him over the years.
Gary
> On Sat, 1 Apr 2023 21:36:47 +0100, S Viemeister
> <firs...@lastname.oc.ku> wrote:
>
>> On 01/04/2023 21:20, Bruce wrote:
>>> <csh...@virginia-beach.net> wrote:
>>>
>>>> jmcquown wrote:
>>>>
>>>>> Your occasional cookies and muffins and bread likely contain more
>>>>> used for making 'nectar' for the hummingbird feeder. :)
>>>>>
>>>>> Jill
>>>>
>>>> Naw. I can post my standard bread recipe again but it uses 2 TB sugar
>>>> for 2 lbs bread and I make 2 loaves so each has 1 TB. Gives 18 slices
>>>> and normally I have 2 a day. Less than 2ml a day there of sugar.
>>>
>>> you add sugar for the flavour?
>>>
>> I did wonder about that.
>> I add sugar when making yeast-raised coffee cakes, but not for basic bread.
>
> I never did either.
I think it makes sense. You might not like sugar but yeast thrives on
it. A little should be added for people that rest the dough for hours or
days.
Bruce
need for sugar, unless you want to make a sweet bread.
Cindy Hamilton
>
> I think it makes sense. You might not like sugar but yeast thrives on
> it. A little should be added for people that rest the dough for hours or
> days.
rise. It's not required, especially for cold-ferment dough. When water
is added to flour, enzymes convert starch to sugar.
People made bread without added sugar for millennia.
--
Cindy Hamilton
S Viemeister
quite a bit of my childhood in my father's laboratory). If I used sugar,
even if I reduced the yeast, bread rose quickly. If I didn't use sugar,
it rose more slowly, but tasted better.
With very rich dessert-type doughs, with lots of eggs, butter, and milk,
apart from using sugar for taste, it does seem to help the rise, but
even so, I use extra yeast with those doughs.
jmcquown
I've baked really good bread using my grandmother's recipe; no sugar.
Jill
Gary
someone (like me) responded to your post.
Anyway, why would anyone else care if you or anyone else ever bakes bread?
I always buy my bread. The only time I bake my own bread is if I get the
urge for Cinnamon-Raisin bread.
Even then, the Thomas Cinnamon-Raisin English muffins are a great
alternative as long as the ingredient list doesn't scare you. They often
go on sale for half price.
Graham
able to find them, even in speciality stores on line.
jmcquown
> On 4/1/2023 9:19 PM, Bruce wrote:
>> On Sat, 1 Apr 2023 21:15:45 -0400, jmcquown <j_mc...@comcast.net>
>> wrote:
>>
>>> On 4/1/2023 8:32 PM, Ed P wrote:
>>>> On 4/1/2023 6:34 PM, Bruce wrote:
>>>>> On Sat, 1 Apr 2023 18:29:12 -0400, % <per...@nomail.net> wrote:
>>>>>
>>>>>> Bruce wrote:
>>>>>>> Says Expert Cindy, who never makes bread.
>>>>>>>
>>>>>> Hey, she doesn't see your poasts, or mine.
>>>>>
>>>>> What matters is that I write it, not that she reads it.
>>>>
>>>>
>>>> Wow, powerful thought. Profound statement
>>>
>>> <snork!> Does Bruce ever bake bread?
>>
>> Ask him. He's here.
>
> She could directly ask you but she wouldn't hear an answer unless
> someone (like me) responded to your post.
>
Ghe" man if someone else replied but hey, I can always count on you.
> Anyway, why would anyone else care if you or anyone else ever bakes bread?
>
cooking and dsi1 predicts yet another trend of "mainlanders" using a lot
more sugar in their cooking? And about Carol mentioned she adds sugar
to her basic bread recipe? That's what this thread drift is about.
> I always buy my bread. The only time I bake my own bread is if I get the
> urge for Cinnamon-Raisin bread.
Forgive me if I don't know whether or not you drink coffee.
Jill
Gary
you let your dough rise for hours, most of that sugar will turn in
alcohol - just a tiny bit and also unnoticeable.
Bruce
but you can make perfect bread without adding sugar. So why would you?
S Viemeister
kilo package. It does work well for my holiday baking.
Graham
Gary
nutrition there but, yes, add to flour and it probably does feed on that
for long times.
S Viemeister
I'll make a note of that, for when I need another batch of that sort of
yeast.
Bruce
>On 4/2/2023 8:27 AM, Cindy Hamilton wrote:
>> On 2023-04-02, Gary <g.ma...@att.net> wrote:
>>>
>>> I think it makes sense. You might not like sugar but yeast thrives on
>>> it. A little should be added for people that rest the dough for hours or
>>> days.
>>
>> I disagree. Sugar is for jump-starting the fermentation, for a rapid
>> rise. It's not required, especially for cold-ferment dough. When water
>> is added to flour, enzymes convert starch to sugar.
>>
>> People made bread without added sugar for millennia.
>>
>
>No argument from me. I start yeast in warm water to activate.
to the flour.
Do you also believe that the best way to make a sourdough starter is
to throw an old boot in the mix?
dsi1
dsi1
https://photos.app.goo.gl/t1pRTiuufMkZHBjX7
Bruce
wrote:
there's a LOT of sugar in there.
Michael Trew
> On 01/04/2023 21:20, Bruce wrote:
>> On Sat, 01 Apr 2023 20:05:42 +0000, "cshenk"
>> <csh...@virginia-beach.net> wrote:
>>>
>>> Naw. I can post my standard bread recipe again but it uses 2 TB sugar
>>> for 2 lbs bread and I make 2 loaves so each has 1 TB. Gives 18 slices
>>> and normally I have 2 a day. Less than 2ml a day there of sugar.
>>
>> Are you afraid the yeast won't work well if you don't add sugar or do
>> you add sugar for the flavour?
>>
> I add sugar when making yeast-raised coffee cakes, but not for basic bread.
Typically, in the bowl of warm water, I mix about 1 tbsp of sugar with
the yeast, but perhaps it's not a necessary step. I sift some salt in
with the flour, and combine the two when the yeast mixture is fragrant.
I have substituted some honey before, in place of the sugar.
Bruce
and you can afford a new car!
Leonard Blaisdell
> https://photos.app.goo.gl/FkCBrT9j4Caem3Zx8
Needs celery, black olives and 3/8" chunks of Velveeta.