... 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),

I really thought that was a joke but then I hit the net too. It's
not!

Truth being stranger than fiction sometimes.

how do they get away with calling something "100% whole wheat
bread" when it contains barley

In Canada they couldn't.

Canada, here I come!

ENRICHED UNBLEACHED WHEAT FLOUR

That's white flour!

And it's highly unlikely Alaska Grains gets its grain
from Alaska. Hype is hype. I'd be inclined to claim
shenanigans except that this isn't really a premium
product nor I believe pretends to be.

WHOLE WHEAT FLOUR

That's further down the list than the white flour adulterated with
barley so less than 50% whole wheat.

Correct.

My ACE brand 100% whole wheat bread contains: "ORGANIC WHOLE WHEAT
FLOUR, WATER, ORGANIC HONEY, ORGANIC WHEAT BRAN, ORGANIC SUNFLOWER
OIL, WHEAT GERM, SALT, ORGANIC SOY FLOUR, YEAST".
I don't know why it has a tiny insignificant amount of soy flour in
it.

Boost the protein numbers? Better than melamine.

We need a Reinheitsgebot here.

No kidding!

I'd be strongly in favor, but the food industry is
not going to allow that.

A guy may drink a fruity alcohol drink only when on a tropical beach.

As I might have commented earlier, tiki bars count.

That's actually the previous line in my alphabetical tagline file!

... Air-filled, unnutritious white bread is the pillar of white society.

If you look at it that way, it's amazing what white
society has done under that nutritional handicap.

+

Of course, one could trim the roast closer and use the
suet to make the Yorkshires

I make small ones in muffin tins and if the roast is too lean for
drippings, use bacon grease in the preheated tins.

I'd use butter, were I in the mood to make them.

but who needs the things.

I do! They're part of my people's culture.

See above.

... I am a legendary Yorkshire pudding and Cornish pasty campaigner

Well, I won't say I'm exactly a denier, rather
a skeptic.

---------- Recipe via Meal-Master (tm) v8.00

Title: Spiced Vegetable Pasties
Categories: Vegetarian, Pastries, Ethnic, heh
Yield: 2 servings

-----------------------------------PASTRY-----------------------------------
50 g Wholemeal flour 1/4 ts Salt
50 g Plain white flour 50 g Margerine

----------------------------------FILLING----------------------------------
1/2 Peeled and chopped onion 50 g Peeled and diced potato
1 tb Oil 50 g Peeled and diced
carrots
1/2 Crushed garlic clove 210 g Chick peas
1/2 tb Ground coriander Salt
1/2 ts Ground cumin Pepper

Filling.

1. Fry the onion in the oil for 5 minutes and add the garlic, spices,
carrot and potato. Cook for ten minutes, or until the vegetables
are tender.

2. Add the chick peas and season with the salt and pepper. Leave to cool
down.

3. Preheat the oven to 200C/400F/GM6.

Pastry:

1. Sift the flours and salt into a large bowl. Add the margerine and
rub into the flour with your hands until the mixture is like bread-
crumbs.

2. Add the cold water and press the mixture together to form a dough.
Turn out onto a floured board and divide into 2 equal pieces.

3. Take out one piece of the dough and knead lightly, pressing it into a
round shape.

4. Roll it into a circle about 15cm across. Put 1/2 of the vegetable
mixture on top and fold into a pasty type shape and press the edges
together.

5. Pierce a couple of holes in the top and bake for 20 minutes or until
crisp.

This recipe is also nice with filo pastry, or the samosa packets you can
buy. If you use filo pastry remember to brush the outside with some
melted
margerine or butter to prevent sticking. Source unknown

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