Now here's a green recipe, a Guacamole Recipe to end all Guacamole Recipes.

After that, writers Déborah Holtz and Juan Carlos Mena say, when it comes to guacamole, "No one ever gets the last word."

Here's their recipe:

2 medium ripe avocados
1 large tomato, cubed
2 green serrano chiles, finely sliced (seeded if you want it milder)
1/2 medium onion, chopped
3 sprigs of cilantro, finely chopped
Sea salt
Juice from half of a lime

Peel the avocados and mash the pulp with a fork in a large bowl until it turns into an even paste.
Mix in the vegetables and herbs and season to taste with salt and lime juice.
Serve immediately and proudly.
BONUS tip: To prevent the guacamole from turning brown, leave the avocado pits inside the mixture.

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

Now here's a green recipe, a Guacamole Recipe to end all Guacamole Recipes.

After that, writers Déborah Holtz and Juan Carlos Mena say, when it comes to guacamole, "No one ever gets the last word."

Here's their recipe:

2 medium ripe avocados
1 large tomato, cubed
2 green serrano chiles, finely sliced (seeded if you want it milder)
1/2 medium onion, chopped
3 sprigs of cilantro, finely chopped
Sea salt
Juice from half of a lime

Peel the avocados and mash the pulp with a fork in a large bowl until it turns into an even paste.
Mix in the vegetables and herbs and season to taste with salt and lime juice.
Serve immediately and proudly.
BONUS tip: To prevent the guacamole from turning brown, leave the avocado pits inside the mixture.

Yummie.
That with some corn bread...

BONUS tip: To prevent the guacamole from turning brown, leave the avocado pits inside the mixture.

Cook's Illustrated tested this "tip". It does not work. All it does is give you green fingers when you extract the pit.

The acid in the lime juice is what gives you a little bit of time before your guacamole turns brown.

---

What are the latest results with the bread machine. To bad you don't live closer so I could work through it with you.

Bad. Bad, bad, bad.

I thought I had the answer, but I didn't.

I've tried four times to make whole wheat bread. The problem is
obviously with the ingredients. The loaf falls before it's done
baking. It rises when it's supposed to, but then falls during
the baking process.

I found something that said that some whole wheat flour doesn't have
enough gluten, and I saw recipes that included whole wheat flour
and all purpose (white) flour, so I tried the recipe substituting
one cup of white flour for one cup of ww flour. That loaf still fell
during the baking process.

I suppose I should try baking some plain, white bread but I'd
really rather bake something more healthy. I'm getting very
discouraged. :-(

Meanwhile, the raccoons are being very well fed!

---

~Sue~

You are correct. You need to use quite a lot of white flour if you want to make a decent wheat loaf in a bread machine. Think of the whole wheat as a "flavoring". I would probably use 3 cups white bread flour to 1 cup whole wheat.

---

What are the latest results with the bread machine. To bad you don't live closer so I could work through it with you.

Bad. Bad, bad, bad.

I thought I had the answer, but I didn't.

I've tried four times to make whole wheat bread. The problem is
obviously with the ingredients. The loaf falls before it's done
baking. It rises when it's supposed to, but then falls during
the baking process.

I found something that said that some whole wheat flour doesn't have
enough gluten, and I saw recipes that included whole wheat flour
and all purpose (white) flour, so I tried the recipe substituting
one cup of white flour for one cup of ww flour. That loaf still fell
during the baking process.

I suppose I should try baking some plain, white bread but I'd
really rather bake something more healthy. I'm getting very
discouraged. :-(

Meanwhile, the raccoons are being very well fed!

You have three options, The first is to use 50/50 bread flour and white flour.
The second is to buy wheat gluten and add maybe a quarter of a cup to the mix.
The third option is to cut back on the yeast. Try about a third less the next time.
Yeast must be measured carefully and it will become weaker as it ages. I often wiggle about a quarter teaspoon up or down depending on the mood of the yeast.

---

You are correct. You need to use quite a lot of white flour if you want to make a decent wheat loaf in a bread machine. Think of the whole wheat as a "flavoring". I would probably use 3 cups white bread flour to 1 cup whole wheat.

Would it be possible just to add more gluten? It seems
to me that I've seen it for sale as a separate item.

---

~Sue~

The second is to buy wheat gluten and add maybe a quarter of a cup to the mix.

Okay. This answers the question I just asked.

---

~Sue~

I'm certain I'm not the first person who has experienced the
whole wheat gluten crisis. I wonder why recipes that don't
work even exist. These are bread machine recipes. Someone
must have had some success with them. Maybe they used special
whole wheat flour - something with more gluten.

The third option is to cut back on the yeast.

Why would I reduce the amount of yeast? Does gluten and
yeast do the same thing?

I need to take a class: The Science of Bread Baking

I wonder if such a class exists!!

Thanks for your help.

---

~Sue~

I'm certain I'm not the first person who has experienced the
whole wheat gluten crisis. I wonder why recipes that don't
work even exist. These are bread machine recipes. Someone
must have had some success with them. Maybe they used special
whole wheat flour - something with more gluten.

The third option is to cut back on the yeast.

Why would I reduce the amount of yeast? Does gluten and
yeast do the same thing?

I need to take a class: The Science of Bread Baking

I wonder if such a class exists!!

Thanks for your help.

Maybe you should try flour mixture consisting of 60% wheat flour and 40% sifted and finely ground rye flour.
Sifted rye flour are best suited to bread and gives a juicy and delicious bread.

I need to take a class: The Science of Bread Baking

I wonder if such a class exists!!

Thanks for your help.

Not for a bread machine ....

http://iml.jou.ufl.edu/projects/s11/wienke_b/wholewheat.html

https://www.americastestkitchen.com/recipes/6402-whole-wheat-sandwich-bread

---

I'm certain I'm not the first person who has experienced the
whole wheat gluten crisis. I wonder why recipes that don't
work even exist. These are bread machine recipes. Someone
must have had some success with them. Maybe they used special
whole wheat flour - something with more gluten.

The third option is to cut back on the yeast.

Why would I reduce the amount of yeast? Does gluten and
yeast do the same thing?

I need to take a class: The Science of Bread Baking

I wonder if such a class exists!!

Thanks for your help.

You are using a machine that produces exact time and temperatures so any changes effect the outcome of the bread.

Bread flour has a higher glutton content giving a toughness to the bread that allows the yeast to inflate it more without it blowing out. You can add wheat glutton instead which would give you the toughness in a 100% whole wheat loaf.
Cutting back on the yeast produces a smaller more dense loaf of bread and keeps the loaf smaller so you don't have the blow out.
You will find bread in the store that uses all three approaches. Some store bought whole wheat bread comes in a small loaf and is very dense, that's the one they cut back on the yeast. Other bigger loves contain more glutton or contain bread flour. Milder tasting whole wheat bread tends to contain white flour reducing the harsh taste of whole wheat flours.

My approach is to find the recipe I like and adjust the yeast until it produces the perfect loaf. Should I find the size is shifting, I change the amount of yeast by a quarter teaspoon to correct the size. This way I can use cheap large bricks of yeast and as it ages, adjustments allow me to use all of it. By the way, I store my yeast in the ice box to help it last longer.

It really depends on the type of loaf you want. I go with the 50/50 approach and use a white hard whole wheat flour that produces a milder flavor and is an off white color.

---

Why would I reduce the amount of yeast? Does gluten and
yeast do the same thing?
I need to take a class: The Science of Bread Baking
I wonder if such a class exists!!

Here we have such classes:)
https://www.youtube.com/watch?v=A35ppvJM15U
There are many similarities between cooking and chemistry. We mix different ingredients to create a desired end result. But knowledge of chemistry may also help us understand many things about the food.

I need to take a class: The Science of Bread Baking

I wonder if such a class exists!!

I took such a class in my 20's. It was offered as part of an adult-ed program in a neighboring community, and it was quite affordable. Check the adult-ed programs offered in your area. Another option may be cooking gadget stores in your area. I once took a very interesting class on the science of egg whites and how to create all the different types of meringue. It was offered by a cooking store in Berkeley. The class itself was quite affordable. The key was to escape out of that glorious gadget store without purchasing a bagful of "essential" items!!!

---

Simple but tasty dip recipe.....

1 15oz can Hormel chili
1 8oz bar Philadelphia cream cheese

Warm and mix together in a sauce pan or small crock pot.
Scoop into mouth with Tostitos.
Nom nom nom.

There are a number of different varieties of Hormel chili...I use the chunky style. And some prefer to use 2 bars of cream cheese to 1 can of chili, but I prefer the 1 to 1 version.

Meow.

---

"Freedom is just Chaos, with better lighting." Alan Dean Foster

Simple but tasty dip recipe.....

1 15oz can Hormel chili
1 8oz bar Philadelphia cream cheese

Warm and mix together in a sauce pan or small crock pot.
Scoop into mouth with Tostitos.
Nom nom nom.

There are a number of different varieties of Hormel chili...I use the chunky style. And some prefer to use 2 bars of cream cheese to 1 can of chili, but I prefer the 1 to 1 version.

Meow.

Hormel chili and beans sounds like something out of the movie "Blazing Saddles" :)

Simple but tasty dip recipe.....

1 15oz can Hormel chili
1 8oz bar Philadelphia cream cheese

Warm and mix together in a sauce pan or small crock pot.
Scoop into mouth with Tostitos.
Nom nom nom.

There are a number of different varieties of Hormel chili...I use the chunky style. And some prefer to use 2 bars of cream cheese to 1 can of chili, but I prefer the 1 to 1 version.

Meow.

Hormel chili and beans sounds like something out of the movie "Blazing Saddles" :)

LOL....well, I suppose if one were to consume the entire batch for a meal, you could be playing some music later on.
If one desires, Hormel does make a chili/no beans variety........

---

"Freedom is just Chaos, with better lighting." Alan Dean Foster

Simple but tasty dip recipe.....

1 15oz can Hormel chili
1 8oz bar Philadelphia cream cheese

Warm and mix together in a sauce pan or small crock pot.
Scoop into mouth with Tostitos.
Nom nom nom.

There are a number of different varieties of Hormel chili...I use the chunky style. And some prefer to use 2 bars of cream cheese to 1 can of chili, but I prefer the 1 to 1 version.

Meow.

Hormel chili and beans sounds like something out of the movie "Blazing Saddles" :)

LOL....well, I suppose if one were to consume the entire batch for a meal, you could be playing some music later on.
If one desires, Hormel does make a chili/no beans variety........

I avoid the whole problem by not eating chili. Yuck.

---

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

Simple but tasty dip recipe.....

1 15oz can Hormel chili
1 8oz bar Philadelphia cream cheese

Warm and mix together in a sauce pan or small crock pot.
Scoop into mouth with Tostitos.
Nom nom nom.

There are a number of different varieties of Hormel chili...I use the chunky style. And some prefer to use 2 bars of cream cheese to 1 can of chili, but I prefer the 1 to 1 version.

Meow.

Hormel chili and beans sounds like something out of the movie "Blazing Saddles" :)

LOL....well, I suppose if one were to consume the entire batch for a meal, you could be playing some music later on.
If one desires, Hormel does make a chili/no beans variety........

I avoid the whole problem by not eating chili. Yuck.

Chili is ok David.

---

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

Today I found tubular chanterelles called Yellowfoot, winter mushroom, or Funnel Chanterelle in english.
Just 100 meters from where I live.
Tomorrow I will pick them and make a nice autumn stew.
Or perhaps a meatloaf.