Comments on: Flour Power http://www.passionaterations.com/2007/01/22/flour-power/ food and sundries Sun, 20 May 2012 02:09:48 +0000 http://wordpress.org/?v=2.2 By: Honey http://www.passionaterations.com/2007/01/22/flour-power/#comment-174 Honey Sat, 27 Jan 2007 14:52:21 +0000 http://www.passionaterations.com/2007/01/22/flour-power/#comment-174 D'oh! I just realized that I have three or four different kinds of rice in my cabinet. I'm suffering the same illness with a different dry good. I've got Jasmine rice, Hoshizaki short grain, brown basmati, brown long-grain, and a bit of arborio too. D’oh! I just realized that I have three or four different kinds of rice in my cabinet. I’m suffering the same illness with a different dry good.

I’ve got Jasmine rice, Hoshizaki short grain, brown basmati, brown long-grain, and a bit of arborio too.

]]> By: heiko http://www.passionaterations.com/2007/01/22/flour-power/#comment-149 heiko Fri, 26 Jan 2007 23:32:02 +0000 http://www.passionaterations.com/2007/01/22/flour-power/#comment-149 He comes by not bringing flowers naturally. Would you like to have my whole rye bread receipe? You boil whole rye kernels in molasses syrup water and the result after all this work is heavenly, not the white sponge stuff you buy in the store.Fresh out of the oven with good butter on it, heavenly. He comes by not bringing flowers naturally. Would you like to have my whole rye bread receipe? You boil whole rye kernels in molasses syrup water and the result after all this work is heavenly, not the white sponge stuff you buy in the store.Fresh out of the oven with good butter on it, heavenly.

]]> By: Honey http://www.passionaterations.com/2007/01/22/flour-power/#comment-138 Honey Fri, 26 Jan 2007 02:46:02 +0000 http://www.passionaterations.com/2007/01/22/flour-power/#comment-138 If The Spouse can't bring Flowers, then he should get in the kitchen and get bakin'. Obviously you need more cupcakes and homemade bread in your life. If The Spouse can’t bring Flowers, then he should get in the kitchen and get bakin’. Obviously you need more cupcakes and homemade bread in your life.

]]> By: Adam http://www.passionaterations.com/2007/01/22/flour-power/#comment-56 Adam Tue, 23 Jan 2007 17:13:40 +0000 http://www.passionaterations.com/2007/01/22/flour-power/#comment-56 Hey Mister Passion Ate Rations! Bring your wife some damned flowers :) p.s. Glad to hear you're feeling better. Hey Mister Passion Ate Rations! Bring your wife some damned flowers :)

p.s. Glad to hear you’re feeling better.

]]> By: The Spouse http://www.passionaterations.com/2007/01/22/flour-power/#comment-33 The Spouse Tue, 23 Jan 2007 00:58:28 +0000 http://www.passionaterations.com/2007/01/22/flour-power/#comment-33 All right, I know I need to bring flowers more often, but I think I have legitimate reasons for the various flours: 1. I'm fairly certain we've used all of the whole wheat flour, which went into making many things including multiple instances of home made pasta and a couple of breads. 2. We (the dinner group) bought the chickpea flour not me. (And I prefer to follow a recipe I've never made and am not familiar with as closely to the letter as possible the 1st time, after that I'll adjust/modify/wing it). 3. Bread flower, according to Beth Hensberger in "The Bread Bible," creates "a more elastic dough and light-textured bread." And you've had its rewards in more than just the one loaf of bread (which would have been two if a certain someone with grubby paws hadn't made one entire loaf disappear without a trace)--cinnamon rolls, for example. 4. Almost every time I make Dim Sum I've used the tapioca flour to make the "wrapper." You've got to admit, those three-mushroom dumplings are yummy! 5. Rice flour? We have rice flour? You're just making that up..... aren't you? Anyway, hopefully your readers realize I could have much worse habits than buying multiple types of flours. Hey doesn't a local bakery use sesame flour in one of their breads I wonder what that tastes like..... All right, I know I need to bring flowers more often, but I think I have legitimate reasons for the various flours:
1. I’m fairly certain we’ve used all of the whole wheat flour, which went into making many things including multiple instances of home made pasta and a couple of breads.
2. We (the dinner group) bought the chickpea flour not me. (And I prefer to follow a recipe I’ve never made and am not familiar with as closely to the letter as possible the 1st time, after that I’ll adjust/modify/wing it).
3. Bread flower, according to Beth Hensberger in “The Bread Bible,” creates “a more elastic dough and light-textured bread.” And you’ve had its rewards in more than just the one loaf of bread (which would have been two if a certain someone with grubby paws hadn’t made one entire loaf disappear without a trace)–cinnamon rolls, for example.
4. Almost every time I make Dim Sum I’ve used the tapioca flour to make the “wrapper.” You’ve got to admit, those three-mushroom dumplings are yummy!
5. Rice flour? We have rice flour? You’re just making that up….. aren’t you?

Anyway, hopefully your readers realize I could have much worse habits than buying multiple types of flours. Hey doesn’t a local bakery use sesame flour in one of their breads I wonder what that tastes like…..

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