Quoting Ruth Haffly to Dale Shipp <=-

If you've seen a kernel of wheat, you've seen a wheat berry.

Wheat berries are to wheat kernels as dried plums are to prunes.
It's a marketing gimmick to inflate prices. And it worked!

Since you buy wheat in bulk for flour, do you ever make kutia (Russian/Ukrainian wheat berry porridge?)

Arising from the recent Korean thread:

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Firecracker Tofu
Categories: Tofu, Chilies
Servings: 4

14 oz package of firm or extra
firm tofu, pressed
1/2 c cornstarch
1 TB soy sauce
2 eggs
1/4 c vegetable oil
1/4 c brown sugar
1/3 c Frank's Red Hot
2 TB butter
1/2 ts Worcestershire sauce
3 garlic cloves, minced
1 TB vinegar (apple cider, rice
wine, or white)
1/2 ts salt
1 ts black pepper

To make the tofu you will first need to press the tofu until most of
the water is out. Then cut the tofu into cubes.

Mix together the soy sauce and egg in a shallow bowl. Dip the tofu
into the cornstarch and then into the egg mixture. Pan fry until
crisp and golden brown.

Meanwhile, heat the brown sugar, red hot, butter, Worcestershire
sauce, garlic, vinegar, salt, and pepper in a small saucepan. Pour
the sauce over top of the tofu in the pan.

Bake for 30 minutes then serve over top of rice.

While you don't have to I would recommend firm or super firm so that
the tofu holds it's shape and becomes crispy. The firm tofu holds
up well in the oven with the sauce.

CAN I ADD VEGETABLES TO THIS DISH? Yes! I actually added broccoli
to the dish with tofu and covered both with the sauce before I baked
it. You can add broccoli, peppers, onions, zucchini, or squash.

CAN I MAKE THIS DISH VEGAN? You sure can. The only thing in the
recipe that isn't vegan is the egg. You can substitute a few
tablespoons of vegan mayo along with a tablespoon of vegan milk and
use that in place of the egg to make this dish vegan.

WHAT CAN I USE IF I DON'T HAVE A TOFU PRESS? You can set your tofu
on a plate, cover with paper towels, and put a heavy bottomed
skillet or pan on top weighed down with a few cans. This will help
press out the liquid from the tofu.

I really like this tofu dish because it just pops with flavor. You
can adjust the amount of Frank's Red Hot if you think it's too hot
or if it isn't hot enough for you.

Preheat the oven to 375 degrees. Spray a baking dish with cooking
spray. (If just making tofu use an 8 x 8 pan, if adding vegetables
use a 9 x 13 pan.) Cut the tofu into 1 inch cubes and toss with the
cornstarch. In a shallow bowl combine the soy sauce and the eggs.
Beat well. Heat the oil in a large skillet over medium high heat.
Dip the cornstarch dusted tofu pieces into the egg mixture then
place in the hot pan. Cook for 2-3 minutes then flip and cook an
additional 2-3 minutes or until the tofu is crispy and golden.
Remove the tofu from the skillet and place in the prepared pan.
Meanwhile, heat the brown sugar, Red Hot, and butter in a small
saucepan over medium heat. Cook for 3-4 minutes or until the brown
sugar has dissolved. Remove from heat and stir in the Worcestershire
sauce, garlic, vinegar, salt, and pepper. Mix well then pour over
top of the tofu in the baking dish. Place the baking dish in the
oven and cook for 15 minutes. Toss the tofu to coat it in the sauce
and cook for an additional 15 minutes. Remove from oven and serve
over top of rice.

NOTES Recipe adapted from Vegan Travel Eats

Heather Lynne and Frank

From: Hezzi-Dsbooksandcooks.Com

MMMMM-------------------------------------------------


Cheers

Jim

... I kicked a pregnant woman once - Azlind Oliver Luzny-Leblanc.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hi Jim,

If you've seen a kernel of wheat, you've seen a wheat berry.

Wheat berries are to wheat kernels as dried plums are to prunes.
It's a marketing gimmick to inflate prices. And it worked!

Thus inflating our bread prices.

Since you buy wheat in bulk for flour, do you ever make kutia (Russian/Ukrainian wheat berry porridge?)

We did, some years ago, and every so often while digging thru a stack of recipies, I'll see it and think "got to make that again some time". But,
then I go on to make whatever I was digging for, whether it be the lemon
pound cake, spicy Moroccan chicken, pumpkin roll or whatever else. All
of those listed are ones I've made in the last 6 months or so.

Arising from the recent Korean thread:

Title: Firecracker Tofu
Categories: Tofu, Chilies
Servings: 4

Something to consider but not in the immediate future.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

Wheat berries are to wheat kernels as dried plums are to prunes.
It's a marketing gimmick to inflate prices. And it worked!

Thus inflating our bread prices.

It's $10 per bushel (60 pounds) at the farm gate these days but as
high as $5.69 per pound at a health food store!

Since you buy wheat in bulk for flour, do you ever make kutia (Russian/Ukrainian wheat berry porridge?)

We did, some years ago, and every so often while digging thru a stack
of recipies, I'll see it and think "got to make that again some time".

We make it a few times every winter.

Title: Firecracker Tofu
Categories: Tofu, Chilies
Servings: 4

Something to consider but not in the immediate future.

I recently made a version of it with cayenne mixed into the cornstarch
and Sriracha at the table.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apelsinsmoothie Med Kanel Och Banan
Categories: Scandinavia, Beverages, Dairy, Fruit, Herbs
Yield: 1 Serving

2 Bananas
Juice from 1 orange
1 c Mild plain yogurt
1 ts Powdered sugar
1 tb "runny" honey
Cinnamon
Lemon balm
1 Orange wedge

ORANGE CINNAMON BANANA SMOOTHIE

Peel and split the bananas. Mix bananas and orange juice in a
mixer and add yogurt, powdered sugar and honey. Mix for a few
seconds more and pour it up in glasses. Sprinkle with some
cinnamon and decorate with lemon balm leaves and an orange wedge.
Serve instantly because the drink darkens quickly.

From: Bella

MMMMM



Cheers

Jim


... Saskatchewan is the flattest, wheatiest, squarest province of them all

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

On 11-01-21 22:36, Jim Weller <=-
spoke to Ruth Haffly about wheat berries <=-

Wheat berries are to wheat kernels as dried plums are to prunes.
It's a marketing gimmick to inflate prices. And it worked!

Thus inflating our bread prices.

It's $10 per bushel (60 pounds) at the farm gate these days but as
high as $5.69 per pound at a health food store!

IMO, prices at health food stores are always inflated to the point of
being unreasonable.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Trail Blazin' Beef Soup
Categories: Soup/stew, Main dish, Meats
Yield: 6 Servings

2 lb Chuck pot roast
-- trimmed and cut
-- into 1-inch cubes
1 ts Garlic powder; divided
2 ts Ground cumin; divided
6 tb Olive oil; divided
2 lg Onions
-- cut into 8 pieces each
5 c Double-strength beef stock
3 c Water
4 lg Garlic cloves; minced
9 Red potatoes
-- scrubbed and halved
4 Ears corn; cut into fourths
3 Carrots; peeled and cut
-- into 1-inch chunks
2 md Zucchini
-- cut into 1-inch pieces
1/2 c Cilantro, coarsely chopped
1 ts Salt
1/2 ts Pepper

Serves 6-8
Cooking time: 1 hour

1. Heat 3 Tbsp. oil in a large skillet. Stir-fry meat, garlic powder
and cumin. Remove with slotted spoon to a 6-8 quart stock pot.

2. Add onion to skillet with remaining 3 Tbsp. oil and saute until
soft. Remove to stock pot.

3. Add all remaining ingredients to stock pot. Bring to a boil. Cover,
reduce heat and simmer 1 hour or longer.

4. Serve with flour tortillas.

* COOKFDN brings you this recipe with permission from:
* Texas Beef Council -- http://www.txbeef.org

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:02:04, 04 Nov 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Jim,

Wheat berries are to wheat kernels as dried plums are to prunes.
It's a marketing gimmick to inflate prices. And it worked!

Thus inflating our bread prices.

It's $10 per bushel (60 pounds) at the farm gate these days but as
high as $5.69 per pound at a health food store!

I saw something in today's paper about the price of wheat going up world
wide. We usually buy 50 pound sacks of it so it looks like we'll be
paying a good bit more for the next one.

Since you buy wheat in bulk for flour, do you ever make kutia (Russian/Ukrainian wheat berry porridge?)

We did, some years ago, and every so often while digging thru a stack
of recipies, I'll see it and think "got to make that again some time".

We make it a few times every winter.

It might be something we'll start doing too. Our main hot cereal in the
winter is oatmeal, and it's not an every day one for us.

Title: Firecracker Tofu
Categories: Tofu, Chilies
Servings: 4

Something to consider but not in the immediate future.

I recently made a version of it with cayenne mixed into the cornstarch
and Sriracha at the table.

Really lit your fire? Steve doesn't like Sirachcha so he'd possibly use
his home made pseudo-Malinda's hot sauce.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Dale Shipp to Jim Weller <=-

Wheat berries are to wheat kernels as dried plums are to prunes.
It's a marketing gimmick to inflate prices. And it worked!

It's $10 per bushel (60 pounds) at the farm gate these days but as
high as $5.69 per pound at a health food store!

IMO, prices at health food stores are always inflated to the
point of being unreasonable.

Absolutely. And so many of their claims are dubious as well.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Balm Elderberry Mojitos
Categories: Alcohol, Beverages, Herb, Fruit
Yield: 1 Serving

Lemon Balm
Sugar
Lime juice
Elderberry Syrup
White rum
7-UP or soda water

Mojitos making is subject to your own taste and the ingredients that
you have available. Here is my basic recipe. Go outside and pick a
handful of mint of your choice. (Lemon balm will work too.) Put a
half dozen leaves in the bottom of a tall glass or pitcher. Add
sugar (some people like a lot, some like a little. Mostly it depends
on if you are using lemon-lime soda or soda water later, as well as
whatever your flavoring agent is). Use the back of a spoon to
really bruise the mint flavor into the sugar. If you are not using
another flavor such as elderberry, add a couple splashes of lime,
which is the traditional flavor. At this point, I'll add a bit of
elderberry syrup. Or fresh elderberry and mush them up too. Just
don't swallow the seeds. (Once I even added a tsp of elderberry
jelly that I had melted.) I've tried a lot of other things too. Wild
blackberries, cantaloupe, watermelon, ginger, whatever. Mojito
snobs add white rum at this point. However much you like, light or
stiff. (I prefer the rich fragrant taste of dark rum in all
things).

Top it off with either a lemon-lime soda or a plain soda (depending
on your taste and how much sugar you added previously). Drink.
Repeat. It sounds complicated, but once you make it, you'll see it's
a pretty simple and forgiving recipe.

Heather Pier

MMMMM

Cheers

Jim


... Why does white chocolate exist?

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Quoting Ruth Haffly to Jim Weller <=-

Wheat berries are to wheat kernels as dried plums are to prunes.
It's a marketing gimmick to inflate prices. And it worked!

It's $10 per bushel (60 pounds) at the farm gate these days but as
high as $5.69 per pound at a health food store!

I saw something in today's paper about the price of wheat going up
world wide.

That's true. It's currently trading at $10 and rising when it is
usually in the $6-$8 range most years. Canadian and American
production dropped this year due to hot, dry weather and yields
declining as a result.

We usually buy 50 pound sacks

Befriend a farmer and buy from the source!

kutia (Russian/Ukrainian wheat berry porridge?)
We make it a few times every winter.

It might be something we'll start doing too. Our main hot cereal in
the winter is oatmeal, and it's not an every day one for us.

We generally have an early lunch and a second late lunch and only
have cereal or porridge as the first course of weekend brunches
(along with other breakfast things). Now that there's snow on the
ground we've stopped buying cold cereals and are stocking up on a
number of porridges: steel cut oats, Red River blend (cracked wheat,
rye and flax), yellow cornmeal and Cream of Wheat. Plus additional
additives and flavourings such as wheat germ, bran, flax, chia,
walnuts, almonds, raisins and dried cranberries.

Title: Firecracker Tofu
I recently made a version of it with cayenne mixed into the
cornstarch and Sriracha at the table.

Really lit your fire?

Nah. Roslind likes her dishes fairly mild so I used a modest amount
of cayenne. The Sriracha went on just on my portion.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pan-Roasted Gambas with Dried Herbs and Asparagus
Categories: French, Shrimp, Dried, Herbs
Yield: 4 Servings

12 Gambas (Mediterranean
Prawns)
16 Green asparagus
1 ts Chopped dried herbs: sage,
Marjoram, savory in equal
Proportions
1 Lemon balm leaf
4 Basil leaves
1 Sprig of tarragon
2 Cloves of garlic
20 g Butter
3 tb Sicilian olive oil
Few drops of lemon juice
1/2 ts Turmeric, salt and pepper

Preparing the asparagus: Peel the asparagus; cook in boiling
salted water (add 30 g salt per liter of water) for 6 minutes.
Remove the asparagus and immerse immediately in ice water for a
few seconds; drain and cool. Cut off the ends of the asparagus so
the stalks are equal in length and cut into short pieces. Place
the asparagus pieces into a skillet with 1 tsp. chopped tarragon,
1 tbsp. olive oil, the butter, 50 ml water, a pinch of salt and a
grinding of pepper. Bring to a boil and infuse for a minute over
high heat. Add a few drops of lemon juice. Remove from the heat
and set aside.

Preparing the gambas: Peel the gambas, leaving the heads on;
season each one with salt, pepper and a pinch of turmeric. Heat 2
tbsp. olive oil in a skillet with the two crushed unpeeled cloves
of garlic; add the gambas and cook for 2 minutes; turn, sprinkle
with the chopped dried herbs, basil and lemon balm and cook 2
minutes longer. Deglaze the skillet by adding 2 tbsp. water. Add
the sauce from the asparagus.

Presentation: Arrange the asparagus on a platter or individual
plates; place the gambas on top, and spoon on the combined
asparagus sauce and gamba pan juices.

Jacques Chibois
La Bastide
Saint-Antoine
South of France

MMMMM

Cheers

Jim


... When I use a word, it means just what I choose it to mean.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

On 11-06-21 22:02, Jim Weller <=-
spoke to Dale Shipp about wheat berries <=-

It's $10 per bushel (60 pounds) at the farm gate these days but as
high as $5.69 per pound at a health food store!

IMO, prices at health food stores are always inflated to the
point of being unreasonable.

Absolutely. And so many of their claims are dubious as well.

I agree with that also. The only health food drugs I take are ones that
my doctor recommends. AND, I buy them from Amazon for a lot less than
they cost in the healt food store.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Caribbean Squash And Sweet Potato Stew
Categories: Low fat, Stew
Yield: 6 Servings

3 md Onions, finely sliced
1 c Water or vegetable broth
1 Clove garlic, minced or
Pressed
1/2 ts Dried red pepper flakes
1/2 ts Ground allspice
16 oz Can tomatos
1 sm Butternut squash (about 1
1/2 lb ), peeled, seeded, cut into
sm Chunks
1 lb Sweet potatos, peeled and
Cut into small chunks
Pepper to taste
16 oz Can black beans, drained
2 Sprigs parsley, finely
Chopped, for garnish
1 Limes, cut in wedges, for
Garnish

Saute onions in water or basalmic vinegar.

Add remaining ingredients, except black beans, parsley, limes. Cover
cook on medium low heat until squash and potatos are cooked, about 20
minutes.

About 10 minutes before serving, add black beans and cook to heat
through.

Serve over rice, with parsley sprinkled over top for garnish, and a
squeeze of lime.
Date: 27 Sep 93 07:53:22 PDT
From: <PSJAB%CO1@TS9.TEALE.CA.GOV>
From: Jim Bakker

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:57:27, 08 Nov 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

JIM WELLER wrote to RUTH HAFFLY <=-

That's true. It's currently trading at $10 and rising when it is
usually in the $6-$8 range most years. Canadian and American
production dropped this year due to hot, dry weather and yields
declining as a result.

We usually buy 50 pound sacks

Befriend a farmer and buy from the source!

Or find a grain elevator. But in either case you have to buy in season
as be prepared to store (and protect from vermin) the leftovers.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pan Roasted Long Island Duck Breast w/Peach Chutney
Categories: Poultry, Vegetables, Wine, Herbs
Yield: 4 servings

1 c Ripe peaches; 1/2" cubes
2 tb Fine diced celery
2 tb Fine dice carrot
2 tb Fine dice red onion
2 tb Rendered duck fat
1 tb Agave syrup
pn Salt
1/4 c Dry white wine
2 ts Ginger powder
4 Duck breasts; skin on,
- seasoned w/blend of ginger
- powder, salt, white pepper
- cumin powder in equal
- parts
1/2 c Farro
1/2 c Wheat berries
1/2 c Kasha
1/4 c (ea) diced celery, onion,
- carrots
3 tb Chopped parsley
3 tb Butter
Salt & fresh white pepper
1/4 c Chicken stock

GRAINS: Start by heating 3 saute pans over high flame,
then add the 3 grains, one to each pan. Toast the grains
until they begin to smoke, then add 1/2 cup water to
each and reduce flame by half. Keep feeding the grains
with water 1/4 cup at a time and stir until they begin
to soften (kasha will soften first). Once al dente
remove from heat and place in a bowl, mix the grains
together and place in the fridge holding cold for
service.

DUCK: Set the oven @ 450ºF/232ºC and place 2 saute pans
on high flame on the stovetop. Place 2 seasoned duck
breasts in each pan, skin side down, and allow the fat
to render for 5 minutes. Then drain off the rendered fat
and flip the breasts over in the hot pans, place in the
oven and roast for 5 minutes or until cooked to your
liking.

CHUTNEY: To make the Peach Chutney place a saute pan on
medium flame, combine the duck fat and the mirepoix
(celery, onion, carrots), stir for 1 minute, then add
the peaches, followed by the rest of the ingredients.
Simmer over medium flame for 5 minutes.

In another pan on medium flame bring the mirepoix to
heat with butter for 1 minute, then add the 3-grain
mixture, add parsley, salt and pepper and stir until
heated through. Once the 3-grain mixture is warm, add
1/4 cup of chicken stock and hold warm until you’re
ready to serve.

Remove the duck breasts from the oven and allow them to
rest for a few minutes prior to slicing. Plate the
3-grain pilaf on to each of 4 plates, then top with
sliced duck breast and finally finish each plate with
the Ginger-Peach Chutney.

Colin Ambrose, Owner & Executive Chef | Estia's American

RECIPE FROM: http://estiascafe.com

Uncle Dirty Dave's Archives

MMMMM

... "I am always ready to learn although I do not always like being taught!" --- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Dale Shipp wrote to Jim Weller <=-

It's $10 per bushel (60 pounds) at the farm gate these days but as
high as $5.69 per pound at a health food store!

IMO, prices at health food stores are always inflated to the
point of being unreasonable.

Absolutely. And so many of their claims are dubious as well.

I agree with that also. The only health food drugs I take are ones
that my doctor recommends. AND, I buy them from Amazon for a lot less than they cost in the healt food store.

I've worked out a list of supplements on which I rely and they've been reviewed and approved by my primary care croaker.

I used to use "Food Fantasies" for my "supplements". But they changed
ownership and went all 'snooty' on me. Plus they seem to be out-of-stock whenever I go in to buy some of my staples. So, I found Puritan's Pride on-line. I do recommend them without reservation.

https://www.puritan.com

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Puritan Backroom-Style Chicken Tenders
Categories: Poultry, Vegetables, Sauces
Yield: 6 servings

1 c Water
1/4 c Oil
1/2 c Duck sauce
Salt & pepper
2 lb Chicken tenders; trimmed
1 3/4 c A-P flour
1/4 c Cornstarch
2 ts Baking powder
1 1/2 ts Garlic powder
1/4 ts Cayenne pepper; more to
- taste
1/2 c Oil; for broiling

At first, make the seasoning for the chicken pieces.
Take vegetable oil in a mixing bowl and add duck sauce
to it. Then add in the garlic powder and cayenne to
bring in a savory tang to the seasoning.

The spicier flavour is added the smokier taste is
enhanced. Mix all the ingredients for a couple of
minutes. When the marinade gets perfectly mixed, then
place the chicken pieces in the bowl.

Rub the chicken on all sides to give an even coating of
the seasoning. This marinating process can be done in
zip lock bags too. Prepare the seasoning in the bag and
mix the chicken in it.

When the meats get properly coated, store in the
refrigerator for a couple of hours. Then prepare the
broiler and heat while the chicken is chilled. Then
release the chicken pieces in the broiler and sprinkle
salt and pepper on top.

Cook the chicken fully drowned in the oil until the
outer layer gets a light golden texture. Then take out
the chicken and marinate with the remaining marinade
sauce and cook for additional 10 minutes.

Finally, take them out and garnish with parsley and
lemon juice on top before serving.

RECIPE FROM: https://www.cookscountry.com

Uncle Dirty Dave's Archives

MMMMM

... "Rest and be thankful." -- William Wordsworth
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Jim,

It's $10 per bushel (60 pounds) at the farm gate these days but as
high as $5.69 per pound at a health food store!

I saw something in today's paper about the price of wheat going up
world wide.

That's true. It's currently trading at $10 and rising when it is
usually in the $6-$8 range most years. Canadian and American
production dropped this year due to hot, dry weather and yields
declining as a result.

So it now costs more dough to make dough. (G)

We usually buy 50 pound sacks

Befriend a farmer and buy from the source!

I don't know any farmers around here that grow it. The farmers I buy
from at the weekly market are all produce or meat farmers. Got some beef chorizo about a month ago from one of the latter, have been back twice
for more. We also picked up a spaghetti squash from them, sweet potatoes
from one of our favorite farmers and some radishes & spinach from
another grower. Also got a slice of cheesecake & meat filled (gound beef
with habenero sauce) turnovers from one baker & a slice of pumpkin cake
with caramel icing from another one. A good haul!

kutia (Russian/Ukrainian wheat berry porridge?)
We make it a few times every winter.

It might be something we'll start doing too. Our main hot cereal in
the winter is oatmeal, and it's not an every day one for us.

We generally have an early lunch and a second late lunch and only
have cereal or porridge as the first course of weekend brunches
(along with other breakfast things). Now that there's snow on the
ground we've stopped buying cold cereals and are stocking up on a
number of porridges: steel cut oats, Red River blend (cracked wheat,
rye and flax), yellow cornmeal and Cream of Wheat. Plus additional additives and flavourings such as wheat germ, bran, flax, chia,
walnuts, almonds, raisins and dried cranberries.

Steve usually has breakfast earlier than I do and has it out (men's
Bible study & meeting with Legion guys) twice a week. Yesterday we had
warm apple pie with milk & extra sharp cheddar cheese (he added almonds
also) for breakfast together before heading out to church. We had frost
a couple of nights last week but no snow yet.

cornstarch and Sriracha at the table.

Really lit your fire?

Nah. Roslind likes her dishes fairly mild so I used a modest amount
of cayenne. The Sriracha went on just on my portion.

Best to make it to the tolerance of the least tolerant person. The meat turnovers we got at the market had a nice tingle, but not a "blow the
doors off" heat. I don't think I would have wanted them any hotter; I
was able to enjoy the taste at this heat level.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Dave Drum to Jim Weller <=-

We usually buy 50 pound sacks

Befriend a farmer and buy from the source!

Or find a grain elevator.

I don't know how things work in the USA but almost all the grain
elevators in Canada belong to one of two corporate behemoths:the G3
(Global Grain Group) which is a joint venture of US agribusiness
corp. Bunge Limited and Saudi Arabian agricultural investment firm
SALIC) which purchased the privatized Canadian Wheat Board and
Viterra Inc. another multinational which has acquired most of the
provincial wheat pools which started out as farmer owned co-ops.

They are not to going to let you on the premises let alone carry on
a small over the counter cash and carry business. They are massive
concrete structures.

The quaint little wooden grain elevators scattered around the
railways of the western provinces which still stand (a few hundred
out of tens of thousands) are all long vacant and totally derelict
or else completely re-purposed.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Foolproof Yorkshire Puddings
Categories: British, Quickbreads, Popovers, Tnt, Side dish
Yield: 4 Servings

1 c Eggs
1 c Plain flour
1 c Milk
1 pn Salt

The greatest living Yorkshire chef, Brian Turner, has a really simple
and foolproof recipe for Yorkshire puddings.

Naturally you can use the 1:1:1 ratio of eggs, flour and milk to make
the pudding in any quantity you desire. Also you can add herbs to
the mixture to make a savoury pudding. Preheat the oven to fairly hot
(or set it at the temperature at which you are going to cook your
joint of beef) Add a small drop of oil or beef fat to the bottom of a
roasting tin or into each compartment of a Yorkshire pudding tin and
place at the top of the oven to be getting really hot. It is
important that whatever container you use it should be metal. It
doesn't seem to rise or crisp properly in any other material. Mix
together all the ingredients to form a batter with the consistency of
double cream. When the oil in the tin is beginning to smoke add the
batter until it comes just below the level of the tin (it should rise
when cooked). Put the tin back into the top of the oven and leave for
15 to 20 minutes by which time the puddings should be well-risen and
crisp.

When I was a boy we would have Yorkshire pudding at every course of
our Sunday dinner. We would always start with a slice of the pudding
served with a savoury gravy. This is the traditional way to eat it
as it was intended to fill the family so that they would require less
of the expensive meat. The second course was the beef with the
pudding and a selection of vegetables, always including roast
potatoes and usually roast parsnips. If there was any pudding left
it would be served to the children with Golden Syrup (a bit like US
corn syrup). It is a typical Yorkshire way of making a little go a
long way on a small budget.

Ian Rice Stockport England

MMMMM


Cheers

Jim

... Enriched with enough dripping to suggest the cook making it loves you.

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JIM WELLER wrote to DAVE DRUM <=-

We usually buy 50 pound sacks

Befriend a farmer and buy from the source!

Or find a grain elevator.

I don't know how things work in the USA but almost all the grain
elevators in Canada belong to one of two corporate behemoths:the G3 (Global Grain Group) which is a joint venture of US agribusiness
corp. Bunge Limited and Saudi Arabian agricultural investment firm
SALIC) which purchased the privatized Canadian Wheat Board and
Viterra Inc. another multinational which has acquired most of the provincial wheat pools which started out as farmer owned co-ops.

It's trending that way with ADM (Archer Daniels Midland) and Con Agra.
But, there are still several independent operations in my area. The
Bradfordton CO-OP - which also sells parts and supplies to farmers -
web presence http://bradfordton-elevator.hub.biz/

Grain elevator and animal supply store. Shop our stain removers, horse
feed, pet food & supplies, and more! Part of the Farm Product Raw
Material Merchant Wholesalers Industry. Bradfordton Cooperative Assn
Inc. Has 6 total employees across all of its locations and generates
$1.72 million in sales (USD).

They are not to going to let you on the premises let alone carry on
a small over the counter cash and carry business. They are massive concrete structures.

Maybe your guys are being dicks about it. My guys are money grubbers.

The quaint little wooden grain elevators scattered around the
railways of the western provinces which still stand (a few hundred
out of tens of thousands) are all long vacant and totally derelict
or else completely re-purposed.

That may be true on the steppes of Canadia.

Going the other direction a few miles out of Springfield there is Ramsey
Grain Company in Rochester and Berry, IL. They've been at it since 1964
when Bob Ramsey bought out Al Mavis. Bob passed on in August and his wife continues in the business.

https://tinyurl.com/RAMSEY-PIX will give you a photo. A railroad used
to split the elevator silos. But the C&IM/B&O took up their tracks and
went elsewhere. The old right-of-way in now a bike/hike path. And, I am
told, a very nice one for those athletically inclined.

The white frame building contains the retail operation(s) and offices.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grandma Abson's Fat Rascals
Categories: Desserts, Snacks, Breads, Fruits, Nuts
Yield: 11 Rascals

8 oz (225 g or 8 heaped tb) self
- raising flour
4 oz (110 g) butter
2 oz (50 g) caster sugar
4 oz (110 g) raisins, sultanas,
- currants & glace cherries
1 oz (25 g) flaked almonds
1 ts Cinnamon
1 ts Nutmeg
Zest of 1 lemon or orange
7 tb Milk
2 lg Eggs
1 oz (25 g) demerara sugar

Sieve the flour and salt and rub in the butter. Add the
sugar, cinnamon, nutmeg and lemon or orange zest and
dried fruit/glace cherries. Beat the eggs and milk and
add to the mixture to make a soft dough. Roll out to
1/2" - 3/4" thick and cut in rounds w/pastry cutter.

This makes around 10 to 12. Place on baking tray and
sprinkle a little demerara sugar on the top of each one.

Bake in a hot oven for 15 minutes (425ºF/Mark 7/220ºC).

Yield: 10 to 12 fat rascals

RECIPE FROM: https://grandmaabson.blogspot.com

Uncle Dirty Dave's Archives

MMMMM

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Quoting Ruth Haffly to Jim Weller <=-

Befriend a farmer and buy from the source!

I don't know any farmers around here that grow it.

I did some digging, came across this article and learned a few
things ...

https://homegrown.extension.ncsu.edu
North Carolina's Wheat Industry
July 19, 2021 Justin Moore

In most years, North Carolina grows anywhere from 400,000 to 500,000
acres of wheat. While most of that wheat goes to feed livestock,
roughly 7 million bushels of North Carolina wheat is processed into high-quality flours ...

Low gluten, soft winter wheat varieties, account for the majority of
North Carolina grown wheat, are used mostly in cakes, pastries, pie
and crust and pancakes.

They are unsuitable for bread making.

You want northern high gluten hard spring wheat.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Yorkshire Fat Rascals (Turf Cakes)
Categories: British, Quickbreads, Biscuits, Fruit
Yield: 32 Servings

1 lb Plain flour
8 oz Butter
4 oz Currants
2 oz Brown sugar
Salt
Milk and water mixed
Icing sugar

Similar to a north country Singing Hinny.

Rub the butter into the flour, add the currants, sugar and salt. Mix
in enough milk and water to make a slack dough. Roll out to 1/2"
thick, cut into rounds and dust with icing sugar. Put on a greased
baking tray and bake in a moderately hot oven until lightly browned.

MMMMM




Cheers

Jim


... Enriched with enough butter to suggest the cook who made it loves you.

___ Blue Wave/QWK v2.20
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Hi Jim,

Befriend a farmer and buy from the source!

I don't know any farmers around here that grow it.

I did some digging, came across this article and learned a few
things ...

https://homegrown.extension.ncsu.edu
North Carolina's Wheat Industry
July 19, 2021 Justin Moore

Fairly recent article.

In most years, North Carolina grows anywhere from 400,000 to 500,000
acres of wheat. While most of that wheat goes to feed livestock,
roughly 7 million bushels of North Carolina wheat is processed into high-quality flours ...

That's a good bit of wheat but I still don't know farmers that grow it.
The ones I deal with at the market do meat and produce; have to ask if
any of them know if wheat is grown locally.

Low gluten, soft winter wheat varieties, account for the majority of
North Carolina grown wheat, are used mostly in cakes, pastries, pie
and crust and pancakes.

They are unsuitable for bread making.

True, but I do use the softer wheat. A couple of years ago, the person
we order our wheat from (he heads up a co-op) couldn't get any soft
wheat. We ended up ordering it thru Amazon.

You want northern high gluten hard spring wheat.

Yes, we usually use something like Bronze Chief--buy it by the 50 pound
sack and grind it as needed. I'm about to use up the last of what's
ground in bread making next week so will have to get out the mill again.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

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