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Old 02-04-2012, 05:40 AM   #136
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Thanks, Ross and Creeper----I'll try both---

The cinnamon might be the missing flavor---

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Old 02-04-2012, 11:36 AM   #137
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Quote:
Originally Posted by jiju1943 View Post
Rossi, I got a question for you, why do you just grease 1/2 inch up the sides of the pan? Also, would Olive Oil work ok or is there another that is best?

Another thing I really love is good bread, anyone got a recipe for good yeast bread and other types of bread?
"Dr. Jimbub"
I can't remember, exactly the reason why only 1/2 inch up the sides of
the pan.
It had something to do with what happens, as the bread rises and is
baked.
It made complete sense to me, when I found out.
I don't know if it applies to "yeast", breads; or just "quick" breads - that use baking powder and/or soda.
Olive oil works, fine.

What particular, bread recipe are you interested in?

Thanks for the "powerpoint/word" viewer!

(Tell "Judy" - she's not older - just better!!!)

It does get better and better!
I've got another recipe for Rumaki, Banana Bread, Salsa, Banana Pudding
and: Bacon Wrapped Chicken!!
(Among other things!)

Thanks!
"Chef--M--"
"gma2rjc"
"creeper"
"jiju1943"

Isn't everyone happy that, they stopped by at:
"Dr. Jimbub's" and "Chef--M--'s" - "Virtual Cooking Show"!?!?!
One question -
If I keep staring at the water - will it boil faster????

rossfingal

(--M-- the cinnamon seems to make a diff.)

Last edited by rossfingal; 02-04-2012 at 11:40 AM.
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Old 02-04-2012, 11:55 AM   #138
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Originally Posted by rossfingal View Post
..... One question -
If I keep staring at the water - will it boil faster???? .....
Watching will make water boil faster and paint dry quicker - with each being as exciting as the other.

Barb

.
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Old 02-04-2012, 12:00 PM   #139
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Originally Posted by gma2rjc View Post
Watching will make water boil faster and paint dry quicker - with each being as exciting as the other.

Barb

.
Wow!!!
I never thought of it that way!
You sure do know how to have fun!!!
Here I thought the most fun I could have was watching dry-wall compound,
dry!!
I never realized what I was missing!!!
Thanks!

rossfingal
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Old 02-04-2012, 12:17 PM   #140
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Quote:
Originally Posted by rossfingal View Post
"Dr. Jimbub"
I can't remember, exactly the reason why only 1/2 inch up the sides of
the pan.
It had something to do with what happens, as the bread rises and is
baked.
It made complete sense to me, when I found out.
I don't know if it applies to "yeast", breads; or just "quick" breads - that use baking powder and/or soda.
Olive oil works, fine.

What particular, bread recipe are you interested in?

Thanks for the "powerpoint/word" viewer!

(Tell "Judy" - she's not older - just better!!!)

It does get better and better!
I've got another recipe for Rumaki, Banana Bread, Salsa, Banana Pudding
and: Bacon Wrapped Chicken!!
(Among other things!)

Thanks!
"Chef--M--"
"gma2rjc"
"creeper"
"jiju1943"

Isn't everyone happy that, they stopped by at:
"Dr. Jimbub's" and "Chef--M--'s" - "Virtual Cooking Show"!?!?!
One question -
If I keep staring at the water - will it boil faster????

rossfingal

(--M-- the cinnamon seems to make a diff.)
My recipe file is getting bigger everyday and I love it.

"One question -
If I keep staring at the water - will it boil faster???? "
How will you know unless you watch.

Back in the 60s the loaf bread bakeries would allow a person to buy a loaf of bread right out of the oven, man talk about good, that stuff was sooooo good. They quit letting a person buy it though, I wish they still did, man with good spaghetti it is a knock out. That is the kind of bread I would love to learn how to make.

Does anyone have a good recipe for spaghetti? I make mine too hot so I haven't made any in years. Judy makes some good spaghetti though.

Talking about commercial bakeries, back in the 50s I had a paper route downtown Memphis, one of my stops was the Hostess Bakery where they made chocolate cup cakes and twinkies. Every time I went through there they would give me some fresh chocolate cup cakes right off the line, man talk about fantastic. That was just down the street from Sun Records where Elvis recorded for a while. That Elvis was a strange dude.
Sorry got off track there.

Ross, Mike, Creeper, Barb, we are waiting for some more good recipes. I like cinnamon in Banana Nut bread also, man I can taste it now. OK I will shut up for now.
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Old 02-04-2012, 12:32 PM   #141
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Quote:
Originally Posted by rossfingal View Post
Wow!!!
I never thought of it that way!
You sure do know how to have fun!!!
Here I thought the most fun I could have was watching dry-wall compound,
dry!!
I never realized what I was missing!!!
Thanks!

rossfingal
Here's where the fun is, if you have some spare time....

http://www.youtube.com/watch?v=PqO5R6lljEY

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Old 02-04-2012, 12:51 PM   #142
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Jim, I'd like to find a good recipe for spaghetti sauce too. I use Prego now, which is my favorite, except for Aunt Ida's sauce.

She's not my aunt, but my cousins called her that, so I did too. She cooks the best Italian food I've ever tasted. I'll see if I can get her recipe.... if she gives it out. Although, I wonder if she ever uses measuring cups or spoons.

I worked at a bakery for years where we made the cookie dough for the "Original Cookie Company" and Mrs. Fields stores in malls. On the other side of the bakery they made "Oven Fresh" bread and donuts. Once in a while we'd sneak over there and stand by the conveyor where the donuts came out of the fryer. If there were any that were broken or not perfect, the people working on that line would give us a few. They were delicious! Of course, there was no nutrition label on them yet, so we assumed they were fat-free and low calorie....
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Old 02-04-2012, 01:20 PM   #143
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Jim, I'd like to find a good recipe for spaghetti sauce too. I use Prego now, which is my favorite, except for Aunt Ida's sauce.

She's not my aunt, but my cousins called her that, so I did too. She cooks the best Italian food I've ever tasted. I'll see if I can get her recipe.... if she gives it out. Although, I wonder if she ever uses measuring cups or spoons.

I worked at a bakery for years where we made the cookie dough for the "Original Cookie Company" and Mrs. Fields stores in malls. On the other side of the bakery they made "Oven Fresh" bread and donuts. Once in a while we'd sneak over there and stand by the conveyor where the donuts came out of the fryer. If there were any that were broken or not perfect, the people working on that line would give us a few. They were delicious! Of course, there was no nutrition label on them yet, so we assumed they were fat-free and low calorie....
Oh my stars, I would be dead now if I was allowed to have donuts off the line, that is another of my weaknesses. I hope you can get her recipe.

I will check out that link here in a little while, got to make a food run, we are out.
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Old 02-04-2012, 01:21 PM   #144
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As the "creator" of this "Virtual Cooking Show" -
"jiju1943" - didn't you get the memo I sent out?!?
(I didn't use your "screen-name" ("Dr. Jimbub"); because, we don't want the
viewers to view this as "squabbling", among the "staff" - bad for the ratings!)
(Sometimes, I don't understand how "Judy" puts up with you!?!)

As I recall - in my memo I asked -
What particular, kind of bread???

Spaghetti sauce?!?
I'll look around
(Off to the dust-filled, archives!)


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Old 02-04-2012, 01:38 PM   #145
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"gma2rjc"
Yeah - I remember that "test-pattern"!!!
He, he, he!!!

rossfingal

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Old 02-04-2012, 04:08 PM   #146
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Quote:
Originally Posted by rossfingal View Post
As the "creator" of this "Virtual Cooking Show" -
"jiju1943" - didn't you get the memo I sent out?!?
(I didn't use your "screen-name" ("Dr. Jimbub"); because, we don't want the
viewers to view this as "squabbling", among the "staff" - bad for the ratings!)
(Sometimes, I don't understand how "Judy" puts up with you!?!)

As I recall - in my memo I asked -
What particular, kind of bread???

Spaghetti sauce?!?
I'll look around
(Off to the dust-filled, archives!)


rossfingal
Memo to the memo of Rossi from Dr Jimbub, loaf bread, fresh loaf bread, I don't know what it is really called but it is the loaf bread we use to buy not the stuff now that is made out of some kinda yellow stuff or made out of potato flour. I wonder why they quit making good loaf bread, you can hear that stuff aging on the way home from the grocery now days.

Man I looked at that test pattern til I like to have fell out of my chair, that will make a person dizzy, I can believe that I sat here for 5 minutes and watched a test pattern.
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Old 02-04-2012, 10:46 PM   #147
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Talking about tasty treats and work---Off and on for four years I installed piping and machinery in a chocolate factory---

I am a chocohalic---There were days when I was covered in hot liquid chocolate from head to foot--

Heaven on earth-----
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Old 02-04-2012, 11:03 PM   #148
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Talking about tasty treats and work---Off and on for four years I installed piping and machinery in a chocolate factory---

I am a chocohalic---There were days when I was covered in hot liquid chocolate from head to foot--

Heaven on earth-----
Judy just said throw me in the brier patch, that would have been the job she would have wanted, I think she would have worked for free.
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Old 02-04-2012, 11:24 PM   #149
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The tanks for the chocolate held enough to fill one tanker truck each---When we dropped the bottom piping on an 'empty' tank --we would drain 30 to 50 gallons of chocolate and dump it into the 'bear barrels'---the waste was given to hunters to bate bears---

The piping was 4"---I had to remove big valves while on a ladder 16 feet up---rest the 50 pound valve on my shoulder and climb down the ladder---one handed while warm chocolate ran out of the open pipes---

I always had to have a couple of changes of clothes in the truck---Sure beats household plumbing--

That was a fun job!
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Old 02-05-2012, 02:05 AM   #150
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Did you have to wash your own clothes Mike? I'm picturing a top-load washing machine with 2 or 3 chocolate covered work uniforms swishing around in hot water. It would look and smell like a mug of hot cocoa!

Jim, are you talking about the kind of bread that's kind of heavy and the crust is a little harder to chew? Not like the air filled loaves made in factories? If you have a real bakery nearby, stop in and ask if they have any ciabatta bread. Depending on how they make it, it can be very good. One store near here makes it perfect, but the loaves from a different store are lighter and the bread isn't as heavy - not as good.

If you like it, there are recipes online for it. I printed one out and I'm going to try making it this week.

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