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Home -> Community -> Mailing Lists -> Oracle-L -> RE: why is short bread "short"? / Re: OT -- Friday Recipe was: Or
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 <Henry.Poras_at_ctp.com>
>Reply-To: ORACLE-L_at_fatcity.com
>To: Multiple recipients of list ORACLE-L <ORACLE-L_at_fatcity.com>
>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 <Henry.Poras_at_ctp.com>
> >Reply-To: ORACLE-L_at_fatcity.com
> >To: Multiple recipients of list ORACLE-L <ORACLE-L_at_fatcity.com>
> >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
> >
> >
> >--
> >Please see the official ORACLE-L FAQ: http://www.orafaq.com
> >--
> >Author: Eric D. Pierce
> > INET: PierceED_at_csus.edu
> >
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> >Author: Henry Poras
> > INET: Henry.Poras_at_ctp.com
> >
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>--
>Please see the official ORACLE-L FAQ: http://www.orafaq.com
>--
>Author: Rachel Carmichael
> INET: carmichr_at_hotmail.com
>
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>San Diego, California -- Public Internet access / Mailing Lists
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>Please see the official ORACLE-L FAQ: http://www.orafaq.com
>--
>Author: Henry Poras
> INET: Henry.Poras_at_ctp.com
>
>Fat City Network Services -- (858) 538-5051 FAX: (858) 538-5051
>San Diego, California -- Public Internet access / Mailing Lists
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-- Please see the official ORACLE-L FAQ: http://www.orafaq.com -- Author: Rachel Carmichael INET: carmichr_at_hotmail.com Fat City Network Services -- (858) 538-5051 FAX: (858) 538-5051 San Diego, California -- Public Internet access / Mailing Lists -------------------------------------------------------------------- To REMOVE yourself from this mailing list, send an E-Mail message to: ListGuru_at_fatcity.com (note EXACT spelling of 'ListGuru') and in the message BODY, include a line containing: UNSUB ORACLE-L (or the name of mailing list you want to be removed from). You may also send the HELP command for other information (like subscribing).Received on Fri Mar 30 2001 - 14:35:55 CST
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