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Joined: Nov 2001
Posts: 279
enthusiast
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enthusiast
Joined: Nov 2001
Posts: 279 |
Pan Bimbo? Is that what Barbie eats fer her supper?
GT
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Joined: Nov 2000
Posts: 1,289
veteran
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veteran
Joined: Nov 2000
Posts: 1,289 |
While I share the general opinion of Wonder Bread, I have to report that we learned of a good use for the stuff.
John Shields, a Maryland chef, who has a show on Public TV about Maryland food, demonstrated how to make crabcakes using Wonder Bread. Nearly every crabcake recipe includes bread in some form, either cubes of fresh bread or crumbs or maybe cracker meal, not too much for a really good crabcake, but you have to have some to hold it together; otherwise it will fall apart while being cooked.
John's method calls for the use of Wonder Bread, fresh, in fairly large cubes (about 3/4 inch), perhaps a half dozen in a large (tennis-ball size) crabcake. The wondrous thing is that when the crabcake is cooked, either by frying or broiling, the breadcubes do perform their function of holding the cake together, but they disappear! They melt, or something, in the cooking process. You wind up with an intact crabcake which doesn't appear or taste like it has any bread at all in it, just pure crabmeat and flavorings. Best recipe we have ever used. We buy a loaf of Wonder Bread, use maybe 3 slices for crabcakes and throw the rest away.
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Joined: Sep 2001
Posts: 6,296
Carpal Tunnel
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Carpal Tunnel
Joined: Sep 2001
Posts: 6,296 |
Well, crab cakes it is then! And, as Sparteye has clearly noted and quoted:
(Builds Strong Bodies Twelve Ways; look for the blue, yellow and red balloons)
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Joined: Dec 2000
Posts: 13,803
Carpal Tunnel
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Carpal Tunnel
Joined: Dec 2000
Posts: 13,803 |
when I spell checked this, AEnigma decided to erase it.
I don't think it's Ænigma, I think it's your browser. Ours (Netscape 4.77) is doing it all the time. I've had it do the same when going into preview; if I want to change something before posting sometimes I'll go back and there's nothing there. I copy onto the clipboard before I do something like that that might wipe it.
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Joined: Aug 2001
Posts: 2,605
Carpal Tunnel
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Carpal Tunnel
Joined: Aug 2001
Posts: 2,605 |
sometimes I'll go back and there's nothing there.
Another solution is to retrieve what's lost by hitting the browser's "forward" button.
The advantage is that you don't have to do it every time (only when you suffer a wipe-out); but the disadvantage is that you'll get, and have to manually correct, whatever changes the spell-check or preview made to your text. Seems to me faldage's method is better, unless you only have this problem once in a great while.
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Joined: Jan 2001
Posts: 1,773
Pooh-Bah
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OP
Pooh-Bah
Joined: Jan 2001
Posts: 1,773 |
So, was there yeast in Wonder Bread (or currently in Wonder Bread)? All air rising? A second cousin of cotton candy? Or is there unfulfilled yeast in Wonder Bread?I think you'll find yeast listed as an ingredient. The crucial point is that the manufacturer does not permit the bread dough the time to let the yeast reproduce and rise the bread; rather, it beats the dough to integrate air into it. And Dr Bill, whatever bleaching chemical was outlawed did not preclude the bleaching of flour. A lot -- most? -- white flours in the US are chemically bleached. One flour which is not is Robin Hood. http://www.robinhood.ca/
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Joined: Oct 2000
Posts: 5,400
Carpal Tunnel
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Carpal Tunnel
Joined: Oct 2000
Posts: 5,400 |
white flour has been around for ages--at least since the middle ages. it was, up until very recently, very expensive.
first you had to hull the wheat, and remove the germ. then you ground the endosperm of the wheat, and aged the flour. it would naturally whiten with age.
whole wheat flour, has the hull, and the germ. the wheat germ adds nutrients, but it also is rich in oil. the oil goes rancid fairly quicly, so if you age whole wheat flour, it goes bad. most commercial whole wheat flours suggest you refridgerate or freeze flour that will not be use in a month-- and most have some preseratives to help keep the natural oil from going rancid.
stone ground flours keep a bit longer, since the stone never get as hot at the the steel grinder in modern high speed mills. keeping the wheat germ oil cool, helps preserve it.
bleaching flour can be done with chemicals (fumes) or with time, or.. (i forget.. Light?) in any case "unbleached" flours haven't been aged to whiteness, they use the third method. it doesn't include any thing (chemical, additive), but does get the flour whiter faster than aging. since there is nothing added, the process for legal purposes, is considered "Unbleached".
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Joined: Nov 2000
Posts: 3,439
Carpal Tunnel
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Carpal Tunnel
Joined: Nov 2000
Posts: 3,439 |
For the best baking, King Arthur Flour.
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Joined: Nov 2000
Posts: 3,146
Carpal Tunnel
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Carpal Tunnel
Joined: Nov 2000
Posts: 3,146 |
It may be the browser, but it's not unique to Nutscrape. Exploser does it too. Only happens on the Board, so I think it's yet another quirk of the system. But hey, let's not complain. Anu provides it all at exactly the right price.
But it would be nice if he was prepared to entertain offers of hosting from other providers, I guess. Not that I know he isn't prepared to do this. Improved access and reliability would be great, and would be worth something (monetarily) to me, at least.
The idiot also known as Capfka ...
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