Rachel,
Carrot cake is my husbands favorite. My granddaughter (aged 5) promisted
to make him one when she comes to spend time with us this summer. I would
love a good recipe.
Thanks!
Ruth
----- Original Message -----
To: "Multiple recipients of list ORACLE-L" <[EMAIL PROTECTED]>
Sent: Friday, March 30, 2001 3:05 PM
> Henry -- you are welcome :) the cheesecake is flourless as well.
>
> Okay folks,.... when I get back.. a REALLY good carrot cake? a fruit
tart?
>
> (when did I turn into Guy?)
>
>
> >From: Henry Poras <[EMAIL PROTECTED]>
> >Reply-To: [EMAIL PROTECTED]
> >To: Multiple recipients of list ORACLE-L <[EMAIL PROTECTED]>
> >Subject: RE: why is short bread "short"? / Re: OT -- Friday Recipe was:
Or
> >Date: Fri, 30 Mar 2001 10:45:28 -0800
> >
> >I just took a look at amazon, and for some reason all of his books are
> >currently out of print. They are worth the effort to track down. The best
> >of
> >the bunch are:
> >The Breads of France Recipes from all regions of France. It includes
> >everything from Bagels to bread shaped like wheat stalks, to a really
dense
> >flavorful round loaf made with eau de fleur d'orangee. It includes lots
of
> >pictures of the bakers with their creations as well as stories about the
> >recipes.
> >
> >The New Complete Book of Breads No pictures, but an amazing variety of
> >recipes. It includes potato(e) (sorry, can't help the occasional
political
> >statement) bread, banana bread, rye, english muffins, pita, chocolate
> >rolls,
> >and even dog biscuits. Hundred's of recipes.
> >
> >The Complete Book of Pastry: Sweet and Savory Pies, Linzer Torte,
> >calzones, pizza, hamentaschen, apple strudel, and more. You have to try
the
> >Strudel. You actually make your own phyllo dough. Run around like a
maniac
> >for 10 minutes stretching the dough (longer than that and it dries out.)
> >
> >One great thing about his stuff is it doesnt' need much adjustment. You
can
> >basically use the recipe as it is. He also includes some interesting
why's.
> >
> >By the way Rachel. Thanks for the flourless chocolate recipe. Maybe I'll
> >try
> >it for Passover if I can ever get my cleaning done (or started).
> >
> >Henry
> >
> >-----Original Message-----
> >Sent: Thursday, March 29, 2001 8:25 PM
> >To: Multiple recipients of list ORACLE-L
> >Or
> >
> >
> >rave on.... I love making bread... I imagine the person I want to hurt
> >(usually a duhveloper) is what I am beating on as I knead the dough
> >
> > >From: Henry Poras <[EMAIL PROTECTED]>
> > >Reply-To: [EMAIL PROTECTED]
> > >To: Multiple recipients of list ORACLE-L <[EMAIL PROTECTED]>
> > >Subject: RE: why is short bread "short"? / Re: OT -- Friday Recipe was:
> >Or
> > >Date: Thu, 29 Mar 2001 14:22:10 -0800
> > >
> > >If I can remember back to what I read in a book by Bernard Clayton Jr.
> >(if
> > >anyone is in to breads, pastries, ... get his books immediately. I can
> >rave
> > >more later), pie crust can be made short or long. When making the
crust,
> > >you
> > >mix the butter and flour, often using two knives to cut up the butter.
> >The
> > >idea is to coat small pieces of butter with flour, not to mush it
> >together.
> > >When baking the crust, there are little explosions of the butter
kernals
> > >releasing water vapor which is held in by the flour. This is what gives
> >you
> > >a flaky crust. Larger pieces of butter (a long crust) is flakier, more
> > >delicate, and more likely to get soggy than a short crust. I am
assuming
> > >(for no real reason than I feel like it) that short bread is similar in
> > >this
> > >respect to short crust.
> > >
> > >I can check The Science of Food and Cooking when I get home and see if
> > >there
> > >is anything there.
> > >
> > >Henry
> > >
> > >-----Original Message-----
> > >Sent: Thursday, March 29, 2001 2:57 PM
> > >To: Multiple recipients of list ORACLE-L
> > >Oracle Books on Audio Tapes
> > >
> > >
> > >I still like the elegant and decorous christmas holiday
> > >chocolate pastries they have in spain (catalunya) that are
> > >designed to look exactly like t*rds (feces), sometimes
> > >including exquisitely crafted little flies made from sugar
> > >crystals.
> > >
> > >Anyway, instead of sending any more "cultural enricment
> > >friday" stuff, I would instead like to ask why is short
> > >bread "short"?
> > >
> > >I can't RTFM since my old, worn out "Joy of Cooking" is at
> > >home, somewhere in a box in the garage... we just moved.
> > >
> > >thanks,
> > >ep
> > >
> > >On 29 Mar 2001, at 11:00, Ruth Gramolini wrote:
> > >
> > >...
> > >
> > > > I love shortbread. Bring it on!
> > > > Ruth
> > >
> > >
> > >--
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> Author: Rachel Carmichael
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Please see the official ORACLE-L FAQ: http://www.orafaq.com
--
Author: Ruth Gramolini
INET: [EMAIL PROTECTED]
Fat City Network Services -- (858) 538-5051 FAX: (858) 538-5051
San Diego, California -- Public Internet access / Mailing Lists
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