kale tastes like a mixture of spinnach and cabbage

That's not too far off the mark. I really prefer the texture of kale over spinach, and I love red cabbage, too, along with some black-eyed peas. :~)

Funny you mention red cabbage. That's yet another christmas tradition to eat here:)

kale tastes like a mixture of spinnach and cabbage

That's not too far off the mark. I really prefer the texture of kale over spinach, and I love red cabbage, too, along with some black-eyed peas. :~)

Funny you mention red cabbage. That's yet another christmas tradition to eat here:)

I think it has something to do with good luck on New Year's, too - the cabbage is symbolic of folding money, and the black-eyed peas, coins.

---

The mind is a weird and mysterious place

There was a TV show here about cooking and they invited the viewers to tell who is the best cook.
It turned out to be Your Mother:)

Yikes!!! I don't know about your mom, but mine cooks vegetables to death. I think it is a generational thing.

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There was a TV show here about cooking and they invited the viewers to tell who is the best cook.
It turned out to be Your Mother:)

Yikes!!! I don't know about your mom, but mine cooks vegetables to death. I think it is a generational thing.

Hehehe.
There are exeptions. My mom for instance who is a very lousy cook.
I learnt to cook when a I was teenager because of that:)

I found this, while looking for something else. Cheddar Cheese Soup with Carrots and Coriander(from what the pic in a search said), but when I went to the site, no pic and no recipe anymore. Looks yummy, whatever is in it...

https://www.google.com/#q=Cheddar+Cheese+Soup+with+Carrots+and+Coriander

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~Sue~

Taking pictures w/a smart phone isn't easy, but I got a recipe for the chicken stock that I have, but there is no mention of white rice, I've got 32oz of each, drat. I did find a recipe here that should do, It's: Santa Fe Chicken and Rice, though this month I can't buy the extra ingredients.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

I just started a loaf of wheat bread in my new
bread machine. I think I really screwed up!

It's not the bread. It's the machine.

I think I added the ingredients in the wrong order
and I think I chose the wrong bake function.

I also forgot that I needed to buy unsalted butter.

We'll see what happens in a little while. I think it's
going to be a huge mess.

---

~Sue~

I also forgot that I needed to buy unsalted butter.

Why? Bread needs some salt to be tasty.

Taking pictures w/a smart phone isn't easy, but I got a recipe for the chicken stock that I have, but there is no mention of white rice, I've got 32oz of each, drat. I did find a recipe here that should do, It's: Santa Fe Chicken and Rice, though this month I can't buy the extra ingredients.

No ones interested in these recipes?

---

The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

I also forgot that I needed to buy unsalted butter.

Why? Bread needs some salt to be tasty.

I'm not really sure. I've just read that in several places -- that
you should use unsalted butter.

The recipe also calls for salt.

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~Sue~

We use low salted butter.

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I also forgot that I needed to buy unsalted butter.

Why? Bread needs some salt to be tasty.

I'm not really sure. I've just read that in several places -- that
you should use unsalted butter.

The recipe also calls for salt.

Salt will slow the rise time resulting in a heaver loaf if the yeast isn't adjusted to correct for it. I tend to go heavy on salt in bread because bread with out salt is pretty bad. I always use salted butter because it's what I have on hand and everything has been adjusted for it. As for putting stuff in the machine in the wrong order, unless you are going to use a delayed cycle, The water should be first and the yeast last. Other than that, most of the time the order isn't important. When you run a delayed cycle order is important because you don't want the yeast to start working before the bread cycle starts.

---

I also forgot that I needed to buy unsalted butter.

Why? Bread needs some salt to be tasty.

I'm not really sure. I've just read that in several places -- that
you should use unsalted butter.

The recipe also calls for salt.

Hmm. A recipe that say unsalted butter is needed and also calls for salt:)
Well trial and error in cooking works very well.

I also forgot that I needed to buy unsalted butter.

Why? Bread needs some salt to be tasty.

I'm not really sure. I've just read that in several places -- that
you should use unsalted butter.

The recipe also calls for salt.

Hmm. A recipe that say unsalted butter is needed and also calls for salt:)
Well trial and error in cooking works very well.

I've heard professional chefs say they always use unsalted butter so they have exact control of how much salt is in the recipe.

---

David
Sitting on my butt while others boldly go,
Waiting for a message from a small furry creature from Alpha Centauri.

Surely by using unsalted butter and adding salt one can control the amount of salt in the dough. Which is more controllable than using salted butter and having to guess at the amount of extra salt needed.

---

Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

I've heard professional chefs say they always use unsalted butter so they have exact control of how much salt is in the recipe.

IIRC some cooking utensils are not happy with salted butter. I'm thinking of say rust on cast iron, salt + water add heat.

---

I also forgot that I needed to buy unsalted butter.

Why? Bread needs some salt to be tasty.

I'm not really sure. I've just read that in several places -- that
you should use unsalted butter.

The recipe also calls for salt.

Hmm. A recipe that say unsalted butter is needed and also calls for salt:)
Well trial and error in cooking works very well.

I've heard professional chefs say they always use unsalted butter so they have exact control of how much salt is in the recipe.

Perhaps in baking. I don't do that much.
However making Sauce Bearnaise I always use unsalted butter.
Perhaps in a few other dishes.

Well so far I've attempted twice to make whole wheat bread.

And so far I've had two disasters.

The first one was because I was bread machine challenged. I
couldn't figure out how the settings worked. I ended up
setting it for a fast bake (or something like that). The
ingredients didn't mix much at all. The interesting thing
is that the raccoons still pulled the mess out of the trash
and dragged it outside. I don't know if they consumed it or
used it as a weapon.

With the second one I got the settings right, but I must have
got the ingredients wrong. I used salted butter and didn't
add any extra salt. (After reading your posts, I'm thinking
this was a bad idea. Right or wrong?) I used the amounts listed
in my recipe for the ingredients, but maybe I didn't measure as
exactly as I should have. The loaf looks like it didn't rise
enough. It was thick and gooey inside. (I'm sure the raccoons
will enjoy it later.)

So help me out here. What did I do wrong? Was it the salt, or
the non-exact measurements, or both, or something else?

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~Sue~

Salt (too much or too little, within a reasonable range) should not have had an impact on the texture of the bread. My guess is that measurement errors were involved. If it was too gummy, you may have added too much liquid, or not enough flour.

On the subject of salt, I once made vanilla buttercream using salted butter instead of unsalted. I didn't realize I had used the wrong box of butter until after the cake was brought to a family party and served. The cake was a three layer, almond flavored, white half-sheet cake, filled with homemade lemon curd. I knew the exact second I tasted the cake that I had used the wrong butter. I confirmed this when I got home by pulling the empty butter box out of our recycling bag. Sure enough - salted, not unsalted and I had used an entire pound of it.

You win some, you lose some...

---

In the last few years of my mother's life, whenever I made her herb bread recipe, I always significantly reduced the salt, to about 1/3 of what was called for I think. It never seemed to make a difference.

---

David
Sitting on my butt while others boldly go,
Waiting for a message from a small furry creature from Alpha Centauri.