... Jimmy Dean's Flapsticks: "Sausage and Pancakes on a Stick!"
Sometimes reality and parody are close to indistinguishable.
I had to go on the Internet to find that these things really
exist(ed), having to successively eliminate lipstick and
lipsticks from the search. As Dick Deadeye said, it's a
strange world.
+
provolone tastes like puke
about as bad as it can be without being
ovine or blue.
Our tastes in cheese are definitely divergent!
For sure. I like very strong cow cheeses and very mild
cream ones, not much in between. That's my cheese.
Alaska Grains Bakery Kodiak wheat bread - bland squishy
Wonderlike bread, a bit browner than regular, but clearly
cut of the same cloth if dyed a little.
I notice it's called wheat bread and not whole wheat bread. It is
quite possibly made from white flour plus molasses. In Canada
labeling laws dictate that it be called "brown bread".
I suppose the stuff I encountered there was wheat bread,
though the bread part might be debatable. Question, see below,
how do they get away with calling something "100% whole wheat
bread" when it contains barley, corn, and soy products, not to
mention milk? And doesn't Alaska Grains sound wholesome as heck?
Alaska Grains products ingredients lists:
Kodiak wheat
ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN AND FOLIC ACID), WATER, WHOLE WHEAT FLOUR, SUGAR. CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST,
SALT, VEGETABLE OIL (CANOLA AND/OR SOY), YEAST NUTRIENT (AMMONIUM
SULPHATE),
DOUGH CONDITIONERS (MONO-DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, ASCORBIC ACID, MONOCALCIUM PHOSPHATE), CARAMEL COLOR, CALCIUM PROPIONATE (MOLD INHIBITOR), CALCIUM SULFATE, ENZYMES, NONFAT DRY MILK, SOY FLOUR.
Denali white
ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN AND FOLIC ACID), WATER,
SUGAR.
CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST, SALT, VEGETABLE OIL (CANOLA AND/OR SOY), DISTILLED VINEGAR, YEAST NUTRIENT (AMMONIUM SULPHATE), DOUGH CONDITIONERS (MONO-DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, ASCORBIC ACID, MONOCALCIUM PHOSPHATE), DEFATTED SOY FLOUR, EXTRACT OF MALTED BARLEY, DEXTROSE, CALCIUM PROPIONATE (MOLD INHIBITOR), CALCIUM SULFATE (SOURCE OF CALCIUM), ENZYMES, NONFAT DRY MILK
100% whole wheat
ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN AND FOLIC ACID), WATER,
YEAST,
HIGH FRUCTOSE CORN SYRUP, VITAL WHEAT GLUTEN, CONTAINS 2% OR LESS OF EACH
OF
THE FOLLOWING: SALT, VEGETABLE OIL (CANOLA AND/OR SOY), YEAST NUTRIENT (AMMONIUM SULFATE), DOUGH CONDITIONERS (SODIUM STEAROYL LACTYLATE, ASCORBIC ACID, MONOCALCIUM PHOSPHATE), CALCIUM PROPIONATE (MOLD INHIBITOR), CALCIUM SULFATE, ENZYMES, NONFAT DRY MILK, SOY FLOUR
At the bottom of the Alaska Grains Website, there's this tiny note:
(c) 2018 Franz Family Bakeries
Doesn't Franz Family Bakeries sound wholesome as heck? I looked up
that company and discovered it's a miniconglomerate now officially
called United States Bakery and that the namesake Franz is credited
with inventing the hamburger roll as we know it back in the 1920s.
For comparison the ingredients of Wonder Classic White Bread:
unbleached enriched flour (wheat flour, malted barley flour, niacin,
reduced iron, thiamin mononitrate, riboflavin, folic acid), water,
high fructose corn syrup, yeast, contains 2% or less of each of the
following: calcium carbonate, soybean oil, wheat gluten, salt, dough conditioners (contains one or more of the following: sodium stearoyl lactylate, calcium stearoyl lactylate, monoglycerides, mono- and
diglycerides, azodicarbonamide, enzymes, ascorbic acid), vinegar,
monocalcium phosphate, yeast extract, modified corn starch, sucrose,
sugar, soy lecithin, cholecalciferol (vitamin d3), soy flour,
ammonium sulfate, calcium sulfate, calcium propionate (to retard
spoilage).
and of Iggy's (a Boston-based bakery that makes pretty good bread):
unbleached & unbromated wheat flour (wheat, malted barley flour), filtered water, organic whole wheat flour, natural sourdough starter (wheat flour, filtered water), sea salt.
We need a Reinheitsgebot here.
cheese labeled sharp Cheddar
tanginess just barely noticeable
Medium is the new Sharp. Canada, under pressure by a neighbour, has
agreed that Cheddar may be labelled sharp at 9 months now instead of
12 months. And lord knows what "extra aged" means! Honest
cheesemakers these days will make a clear age statement such as one
year old or three year old rather than weasel words like sharp or
aged.
What is represented as sharp or extra-sharp by the companies
can often be improved by leaving it in the back of the fridge
for extended periods. There is a tiny chance of botulinism,
but the results were worth the risk to me, ymmv. If you're
seriously worried about that kind of thing, you can buy
cheese that is preserved and has natamycin.
Tonight's beverage inspiration: 1 part guava nectar, 2 parts
sparkling lemonade
Sounds worth a try, the tropicality no longer so dominant
as it can be. What kind of sparkling lemonade?
I generally alternate between PC (yellow) lemonade and PC (clear)
knockoff 7-UP. If I wanted to impress company I just might spring
for San Pellegrino, which is just slightly cheaper than champagne.
I had a cocktail a couple days ago of equal parts of
Aperol, Sauvignon Blanc, and seltzer, a sort of poor
man's Aperol spritz. Other than being a little
undercarbonated, it was decent. It would have been
better to put the Aperol and wine into a soda syphon.
Title: Green Tomato Mince-Meat
1 Peck green tomatoes
1 qt Sliced apples, fresh or
-dried
1 lb Seedless raisins
Salt
1 lb Suet, chopped
Cinnamon, nutmeg, and cloves
2 1/2 lb Brown sugar
3 Lemons
Looks okay if enough to make one tired of pie for a
while (my rough estimate is it makes 20 lb).
Mrs. Everett Clarkson, Snyder, TX.
They do know what to do with beef in Texas.
... A guy may drink a fruity alcohol drink only when on a tropical beach.
As I might have commented earlier, tiki bars count.
Irish Brown Bread
categories: starch
yield: 1 loaf
2 ts golden syrup
1 ts lemon juice
1 c warm water
8 oz whole-wheat flour
8 oz all-purpose flour
1 pn salt
1/2 ts baking soda
1/2 ts cream of tartar
2/3 c milk
Grease a 2-lb loaf pan. Heat oven to 400F.
Dissolve the syrup in warm water. Add the lemon juice.
Sift the all-purpose flour, baking soda and cream of
tartar. Add the whole-wheat flour.
When the liquid is cool, add to the flour mixture
with the milk. Mix until moistened.
Put dough into prepared pan and press to the sides.
Bake 15 min. Reduce heat to 350F and bake for 25 min
more or until bread has risen and is golden brown.
Cool bread on a wire rack. Keep for a day before serving.
CHEF PATRICK REILLY, Orlando Sentinel, 6/21/94
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