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BTD Forums  /  Cook Right 4 Your Type  /  NY bakery bread
Posted by: Mrs. Rodgers, Friday, July 6, 2007, 5:57am
I watched the video Dr D posted on baking no knead bread in a cast iron dutch oven.  I made it with white spelt and it was scrumptious!!!

I only let mine work for 8 hours but it was still great!  I have been getting a spelt french bread from the HFS with the same crunchy crust and texture and couldn't figure out how they did that.  Now I know.  The loaf was flatter with the white spelt.  I think I will use an extra half cup of flour next time.  

Thank you Dr. D'Adamo!  This diet is not restrictive, it's expansive!  Everyone else can eat the boring horrid wheat.  
Posted by: Dr. D, Friday, July 6, 2007, 10:49am; Reply: 1
Glad you enjoyed it. The method is indeed a revelation. Very close to how the Egyptians made bread. Roman legionaries made a similar type of bread when in the field as well.

Try to let it rise for at least 12 hours. You will get a great rise. Basically, it's ready when there are lots of little bubble on top. The crust comes from the steam generated in the first 30 minutes of baking while you have the cover on. Throw in some flaxseed husks (about a tablespoon). You won't notice their taste, but will be very happy the morning after!
Posted by: Lola, Friday, July 6, 2007, 2:10pm; Reply: 2
I plan to try some with the sprouted grain flours I make!

thanks for sharing the video with us!

can t wait, but with all the remodelling going on here at home it will have to wait!

so I bet your first loaf was a winner, too, right?   yumm!!!
Posted by: Rodney, Friday, July 6, 2007, 2:20pm; Reply: 3
I'm Going to give it a try too. and now that you mentioned it was how the Egyptians made bread
I more intrested that ever. Love the old Egyptian ways :)
I have a couple dutch ovens that need to be used.
Posted by: mikeo, Friday, July 6, 2007, 3:44pm; Reply: 4
I going to buy me a dutch oven today...watching the video reminds me of my Italian grandmother when she used to make bread when I was small ...it had the same look


Question...where do you put the dough to sit for 12 hours or more...if the fridge or do you leave it outside and if outside do you cover it with something
Posted by: Debra+, Friday, July 6, 2007, 5:24pm; Reply: 5
Wow...yep looks like a four or a six year old could make that.   And...after waiting, at least, 12 hours, it only takes 20 minutes to bake.   Oh wow...ghee and pumpkins seed butter.  It sounds so yummilicious.   I better not make any...well...maybe for the A's. ;)

Mikeo...I would just make it and cover it with a tea towel and keep it in your kitchen either on the counter or kitchen table.  That is what I usually did for homemade bread that is kneaded. ;)

Debra :)
Posted by: Mary M., Friday, July 6, 2007, 6:09pm; Reply: 6
Hi Everyone,

Where can I view Dr. D's video on baking the bread
Egytian Style?

It sounds delicious. I'm only eating Manna Bread occasionally.

I wonder if it would work with rice flour?
Thank you.

Cordially,
Margaret
Posted by: Rodney, Friday, July 6, 2007, 6:10pm; Reply: 7
you should season your pot before you use it for the 1st time :)

http://www.burger.com/doseason.htm
Posted by: Rodney, Friday, July 6, 2007, 6:12pm; Reply: 8

here scroll down a little to see the screen

http://www.dadamo.com/bloggers/p/
Posted by: Kristin, Saturday, July 7, 2007, 5:19pm; Reply: 9
I watched the video too.... and realized I had the exact same green enameled cast iron dutch oven that is shown in the recipe. I wasn't so sure though... seemed to have very little yeast for spelt bread and lots! of salt. But I thought I'd (very skeptically) give it a whirl.

All I can say is... wow!! What awesome bread!!!! I am amazed!

I mixed up the bread last night and the just made dough does indeed taste very salty. I baked it this morning after about a 13.5 hour rise. I covered the bowl with plastic wrap and let it rise out on the kitchen counter overnight. In the morning it had little bubbles all over the top just as Dr.D described. I used white spelt flour as the only flour. The dough was veeeeery sticky as I suspected it would be and I was glad to have my pastry knife for forming and shaping the loaf, as well as using extra flour. I drenched the outside of the shaped loaf with oat bran as I was afraid it might stick to the pan. As I did not have a tea towel for inverting the bread into the hot dutch oven, I just shaped the loaf on a plate instead and inverted it as per the video example (most often in bread making, you bake the loaf with the smooth side up) put on the lid and shut the oven door.

When it was done... oh my... yes... quite the crust but the inside was so moist!!! soft and chewy. It was a big hit with my boys too. It did not stick to the dutch oven at all and no salty taste either.

Brilliant recipe! Just loved it! Thanks for sharing it Dr.D!!

(clap)(clap)(clap)
Posted by: Brighid45, Saturday, July 7, 2007, 6:21pm; Reply: 10
This is my favorite way to make bread. Thanks so much for the video, Dr. D! This is indeed very similar to the way the ancients made bread. They baked it in clay pots with lids. Also, the starter for bread was possibly also used to make beer. They drank it through straws to strain out the barley husks.

Roman soldiers in the days of the Republic often marched into battle with provisions that consisted of bread baked to hardtack consistency, and fermented cabbage. Both would keep under most conditions and provided B and C vitamins, at the very least. Supplemented by whatever they could forage or steal, it kept them relatively healthy.
Posted by: mikeo, Saturday, July 7, 2007, 7:28pm; Reply: 11
just ordered my pot off  Ebay...wanted one with bigger handles
Posted by: Mari, Saturday, July 7, 2007, 11:15pm; Reply: 12
My daughter makes this bread and told me about it.  I tried it several months ago with spelt flour and found it to be delicious.  I think it is the long rise that develops the flavor.
Posted by: TypeOSecretor, Sunday, July 8, 2007, 4:07am; Reply: 13
Would someone mind sharing this recipe in text as I'm still old-fashioned and have dial-up Internet service?  The sound and video kept cutting in and out for me, so I just could not figure out what to do.
Posted by: Lola, Sunday, July 8, 2007, 6:29am; Reply: 14
3 cups compliant flour
1/4 tsp instant yeast
1 tsp and 1/4 salt
mix all together

add 1 cup and 1/2 water
bring it all together quickly no kneading
cover and set aside for 12 hours

dump the stringy dough onto board flatten a bit with your palms
fold over like a small package, seam down onto a cloth sprinkled with compliant germ or brand, flakes, seeds...whatever......sprinkle the top also.
fold the cloth loosely so dough expands into a circle with the same diameter as your dutch oven.
plop into a preheated dutch oven put the hot lid on, stick in oven at 500 degrees for 30 mins.
then take the cover off and leave another 15 to 20 mins to caramelize the crust.
Posted by: Dr. D, Sunday, July 8, 2007, 11:14am; Reply: 15
Yes, Yes. Made my third loaf (spelt with flaxseed husks, again).

Like my friend Bob says, after a while you can just forget about the measurements and do it by feel and eyeball.  I have discovered that if you bump up the yeast a bit (to like 3/8 teaspoon) you can get the first rise over in about 12 hours, which means that the whole shebang fits into an 'evening prep, morning bake' cycle very nice.
Posted by: yaman, Sunday, July 8, 2007, 11:23am; Reply: 16
I wonder if it will work if I tried it with whole rye flour ??)

I'm not sure if I can get a Dutch oven here but I do have good clay pots.

Maybe I should try one next weekend..

Cheers,
Yaman
Posted by: Dr. D, Sunday, July 8, 2007, 12:10pm; Reply: 17

Hey Yaman!

It's a little harder getting whole rye to rise, but possible..

Any pot with a cover that is oven safe will work.
Posted by: 547 (Guest), Sunday, July 8, 2007, 12:49pm; Reply: 18


Well, I ordered my iron cast DUTCH oven yesterday from Horsemann Outfitter here in Holland. Great shop in old cooking gear...  :o  :o
No way ordering from amazon.com... Dutch bread is baked in an orginal dutch oven..

We Dutch we know how to deal with water and .... with bread... ;D ;D I must say I am proud of this culinary heritage...

I was amazed watching the video.. Sooo easy!!  ;D  ;D

Normally baking my spelt bread doesn't take much time.. just half an hour if I want a loaf for breakfast.. Or in my breadmachine, which takes more time...
But this no knead bread looks awesome.. Can't wait my time to get hold of my dutch oven...

Please let's exchange more recipes for this awesome bread..

Cocky

8)
Posted by: yaman, Sunday, July 8, 2007, 1:36pm; Reply: 19
Quoted from admin

Hey Yaman!

It's a little harder getting whole rye to rise, but possible..


You are right Peter. It's always a challenge with getting whole rye to rise :( However I've got to find a way of getting it done, now that rye is beneficial for me.

Maybe I'll try adding some carob (blackstrap) molasses and a little more yeast.

Cheers,
Yaman
Posted by: TypeOSecretor, Sunday, July 8, 2007, 2:32pm; Reply: 20
Lola -
Thanks for posting the recipe.  I hope regular yeast will work.  I wonder if no yeast would work too?  Pacific Bakery makes their breads with no yeast.
Posted by: Brighid45, Sunday, July 8, 2007, 2:40pm; Reply: 21
You could try making a sourdough starter to use in this bread. The starter takes a few days to work, but once it's established you can keep feeding it and use it in place of commercial yeast. Sourdough gives your bread that nice tangy taste! :) I'll see if I can find a recipe for the starter.
Posted by: Rodney, Sunday, July 8, 2007, 3:22pm; Reply: 22
good morning,
I have my bread rising this morning to give this a try.
My creation will either turn out real good or a total flop, will just have to wait and watch.
I make a yummy bread in my bread machine which has cheese, garlic and sun-dried tomatoes in it so I am tweaking the recipe to fit this one
I started with 2 cups spelt flour & 1 cup of oat flour
1/2 tsp yeast
salt
a little less water than the 1.5 cups since I am using a 1/4 feta cheese
2 cloves garlic
oregano
mixed and rising now
I will add the tomatos on the 2nd mix
they will be drained of the oils and chopped up I will use a 1/2 cup.
has anyone considered cooking this outside in a bar B Q?
I sure don't want to run the oven this PM if I don't have to.
Posted by: Lola, Sunday, July 8, 2007, 3:59pm; Reply: 23
I m sure your loaf will be a hit!
let us know how it works out!
Posted by: Kristin, Sunday, July 8, 2007, 5:28pm; Reply: 24
Quoted from Brighid45
You could try making a sourdough starter to use in this bread. The starter takes a few days to work, but once it's established you can keep feeding it and use it in place of commercial yeast. Sourdough gives your bread that nice tangy taste! :) I'll see if I can find a recipe for the starter.


I have bought sourdough starter from the HFS but it is wheat-based...  would be great to have a non-wheat starter.... thanks Brig!!



:)
Posted by: yaman, Sunday, July 8, 2007, 6:07pm; Reply: 25
Brighid,

While you are at it, I would appreciate a recipe for whole rye bread. Do you happen to have one handy?

cheers,
Yaman
Posted by: TypeOSecretor, Sunday, July 8, 2007, 10:00pm; Reply: 26
Here is the link for the text version of the New York Times article in case anyone else needs it:    http://www.nytimes.com/2006/11/08/dining/081mrex.html?ex=1184040000&en=97e8deab1423cd71&ei=5070
Posted by: Brighid45, Sunday, July 8, 2007, 10:08pm; Reply: 27
Yaman, I don't have a recipe for whole rye bread but I'll look for one along with the sourdough starter. :)
Posted by: Lola, Monday, July 9, 2007, 12:10am; Reply: 28
you can make a starter out of practically any grain, I believe.
Posted by: Mary M., Monday, July 9, 2007, 3:52am; Reply: 29
Thank you, Rodney-AB, for the the location of this bread recipe.

Cordially,
Margaret
Posted by: Rodney, Monday, July 9, 2007, 12:48pm; Reply: 30
good morning,
well my loaf didn't rise much so I am going to get some new yeast and start over.
could it be the spelt flour {2cups} and oat flour {1 cup} that caused this not to rise as it should have? The yeast has been kept in the fridge since I bought it several months ago. I haven't made any bread for months with this yeast so maybe its just not good any more. I did increase the amount to 3/4 of a teaspoon when making this batch.
I'll give another try it dose look so good when done!
Posted by: Vicki, Monday, July 9, 2007, 2:06pm; Reply: 31
Rodney, see if you can get some of this:  http://www.rapunzel.com/products/rapunzel/rapunzel_baking_rize.html

Posted by: Rodney, Monday, July 9, 2007, 2:22pm; Reply: 32
I'll see if our HFS has that thanks Vicki
Posted by: Brighid45, Monday, July 9, 2007, 2:27pm; Reply: 33
If anyone is interested I just posted a blog entry on making your own sourdough starter, and also a couple of rye bread recipes for Yaman. :) Sourdough works really well with the long rising time for the dutch oven bread and gives it a lovely tangy taste. Just another way to make good bread! There are all kinds of variations, have fun experimenting and have a slice for me please. It's too hot here to use the oven and I have to stay away from bread anyway--grains are only an occasional treat for this O!
Posted by: Lola, Monday, July 9, 2007, 3:12pm; Reply: 34
great blog, thanks for all your hard work!
Posted by: Vicki, Monday, July 9, 2007, 3:36pm; Reply: 35
Lola, which grains do you sprout for bread?  I'd love some hand holding to follow in your footsteps on perhaps a gluten free version on this no kneed bread.

Posted by: Lola, Monday, July 9, 2007, 4:01pm; Reply: 36
I have done rye, millet, wheat, and also seeds, even veggies.....
want to try the dutch oven method one of these days, but am in the middle of a major remodeling and moving period, so everything is packed or upside down.....will have to wait.

with the sprouted grain, seed and veggie flours I make, I basically sprinkle those on everything, like salads, smoothies, soup...whatever.

what I have done with those are basically, flat breads or cracker type recipes.......
Ezequiel type breads come out rather dense, so I rather do the flat stuff, that always comes out right, like a type tortilla only toasted and cut into triangles.
Posted by: Kristin, Monday, July 9, 2007, 4:23pm; Reply: 37
Thanks Brighid45!   :)


I've never gotten a sour to work well for me so I hope to give this one a try.
Posted by: Brighid45, Monday, July 9, 2007, 4:43pm; Reply: 38
Good luck Kristin! :)

Starters can be fussy about warmth. They like a fairly constant temperature without drafts, and not a lot of humidity. I've had good success using the pilot light method, where you put the jar on the warm spot atop the gas stove. If that isn't possible, try a spot on the kitchen counter that's out of the way but still has decent air circulation. Give the starter plenty of time to develop and keep feeding it. Use room temperature or lukewarm water to keep from shocking the yeast beasties. If you have to refrigerate the mother, let it warm back up and revive for a day or two before you use it to make bread.

Hope this helps. Got my fingers crossed for you. :)
Posted by: Kristin, Monday, July 9, 2007, 11:33pm; Reply: 39
:)


Thanks for the sour tips... just might need some finger-crossing  ;D
Posted by: gulfcoastguy, Tuesday, July 10, 2007, 3:18am; Reply: 40
Sigh! It would make to much bread for one nonnie. Especially trying to keep that mother alive. That's all right when Twisty and I get old enough to retire we'll try to get Brighid assigned to the same retirement home as cook.
Posted by: Vicki, Tuesday, July 10, 2007, 5:54am; Reply: 41
Slice and freeze it?

Posted by: Brighid45, Tuesday, July 10, 2007, 10:54am; Reply: 42
GCG, that's why I don't have any starter working in my kitchen. My housemate K doesn't like sourdough and bread is only an occasional treat for me, so it isn't feasible to keep feeding a starter I'd use once every three months. *sigh* Still, you can bake good bread without it.

The retirement home sounds nice, though. I'm up for it. :)
Posted by: gulfcoastguy, Tuesday, July 10, 2007, 12:25pm; Reply: 43
Yeah a BTD retirement home! With a pasture for the B goats. Seperate wings for the types and common rec facilities?
Posted by: Lola, Tuesday, July 10, 2007, 4:48pm; Reply: 44
the more the merrier!!
why separate wings?
we could all help each other out!
Posted by: Vicki, Tuesday, July 10, 2007, 5:47pm; Reply: 45
The bread will be yummy to share with friends, neighbors and colleagues.

Posted by: gulfcoastguy, Tuesday, July 10, 2007, 6:30pm; Reply: 46
Why sepearate wings? So the A's don't have to be around while we B's milk our goats and the O's chase after them with clubs!
Posted by: italybound, Tuesday, July 10, 2007, 7:52pm; Reply: 47
Quoted from gulfcoastguy
Sigh! It would make to much bread for one nonnie. Especially trying to keep that mother alive. That's all right when Twisty and I get old enough to retire we'll try to get Brighid assigned to the same retirement home as cook.


havent looked at the recipe yet, but couldn't you just half it or quarter it to suit your needs?  ;)
Posted by: gulfcoastguy, Tuesday, July 10, 2007, 9:44pm; Reply: 48
Trying to cut down on the starches especially grain related anyway. Cooking for one can be a pain.
Posted by: Vicki, Tuesday, July 10, 2007, 10:06pm; Reply: 49
A secretors have goat milk as neutral.  
Posted by: Brighid45, Tuesday, July 10, 2007, 10:14pm; Reply: 50
You could make a batch of bread and freeze part of it, but if you're trying to cut down on grains then having it sitting around tempting you is not a good idea.

I like to save recipes like this one for special occasions. The winter holidays are a great time to bake because you can give the results away as presents and save out a little for yourself. The best of both worlds--having fun baking and giving it away. :) Of course any bread that is sliced, cookies that are broken or pies divided up leak out all their calories and lectins. ;)
Posted by: Lola, Wednesday, July 11, 2007, 2:06am; Reply: 51
that conclusion is totally scientific!!! LOL
Posted by: Lola, Wednesday, July 11, 2007, 2:10am; Reply: 52
yeah, As can help out making goat cheese........

it s all part of the BTD business!!!

by the way? where s ASAP? that bloody family needs more chapters!
Posted by: Debra+, Wednesday, July 11, 2007, 2:24am; Reply: 53
Quoted from lola
yeah, As can help out making goat cheese........

it s all part of the BTD business!!!

by the way? where s ASAP? that bloody family needs more chapters!


Been wondering where azzap is myself lately.  Found the Bloody Family chapters I printed off eons ago last week.  Pretty dusty. ;)  Don't forget...Ribbit was in there too.

Debra :)
Posted by: Lola, Wednesday, July 11, 2007, 2:30am; Reply: 54
azzap!!! right! thanks Debra!
Ribbit was in there, too?
what do you mean?
Posted by: Debra+, Wednesday, July 11, 2007, 4:02am; Reply: 55
Quoted from debra
Wow...yep looks like a four or a six year old could make that.   And...after waiting, at least, 12 hours, it only takes 20 minutes to bake.   Oh wow...ghee and pumpkins seed butter.  It sounds so yummilicious.   I better not make any...well...maybe for the A's. ;)

Mikeo...I would just make it and cover it with a tea towel and keep it in your kitchen either on the counter or kitchen table.  That is what I usually did for homemade bread that is kneaded. ;)

Debra :)


Oops...my mistake ::) :B...30 minutes with the cover on and 15 without.  ;)

Lola...Bloody Family...Vol.2 Reply 89 and 90...Ribbit's work. ;)

Debra :)

Posted by: Lola, Wednesday, July 11, 2007, 4:29am; Reply: 56
ahhh  got it!

Quoted Text
Ribbit A
Well, you see, actually it WAS a VegaTest.  Only B didn't need a test to find out the Life Frequency.  While B was on vacation, she went and did a crash course training in Germany and discovered the Life Frequency, which is top secret, obviously.  So all she really did was zap O and A with it and sha-bam, here they are again.  The Death Crystals were shattered.
Posted by: Debra+, Wednesday, July 11, 2007, 12:48pm; Reply: 57
Quoted from lola
ahhh  got it!


Lola...read reply 89 and 90 also. ;)

Debra :)  

Posted by: Lola, Wednesday, July 11, 2007, 6:18pm; Reply: 58
got a link?
Posted by: Debra+, Thursday, July 12, 2007, 3:03am; Reply: 59
Lola...best I can do for you is a cut and paste.  Still have not taken the time to figure our how to do a link...even after asking MoDon for a list of instructions.  Such a procrastinator I am...now where is that list. ;)

Debra :)

Ribbits work.  Sorry for hijacking this thread Mrs. Rodgers.   Sorry couldn't put it into one posting as together they were both too long.  Another posting after this one. ;)


[Can I try my hand at this?  Something should be added from an A's point of view.]

Two weeks pass.  B is gone, galavanting around the world.  AB is now taking astronomy classes at a local community college, and is there currently as this scene opens.  A and O have been spending way too much time together alone, and disaster is about to occur.  
O:  ...145...146...147...148...Oh, good afternoon A.....finally wake up, huh?  Just in time for lunch.....152...
A:  Lay off, O.  I'm not feelin' so hot today.  But don't let me interrupt your push-ups.
O:  I would never allow you to interrupt anything I'm doing.  But now that I've worked off my morning stress, let me ask you something--
A:  You know, I really don't want to hear anything from you right now.
O:  But this is important.  You should listen to me.
A:  All I do is listen to you yack.
O:  Okay, then let me ask it from AB.  AB would say, 'What did you eat wrong that's making you feel like this today?'
A:  Aw, man, I don't know.  It could have been all that beer lately.  Maybe that weird doctor is right and I should drink wine instead.  But right now I'm having some aweful cravings.  I've been dreaming about whole wheat spaghetti with meatballs covered in thick, steaming spicy tomato sauce, with cheese dripping over the side of the plate.  And a side of deep fried eggplant.  And a side of french fries and a side of baked potato and a side of potato chips, maybe those salt and vinegar ones.  And to drink, I'll take some more beer...
O:  Hey, parts of that sound pretty good, but you shouldn't be thinking about that.  You should be wanting--
A:  Don't tell me what I should want.  I know what I want, and right now I'm very in tune with what my body is telling me.
O:  Hey!  Hey!  A, that's mine and B's refrigerator.  What are you bloody doing?
A:  Satisfying my cravings.
O:  Wait.  No.  Stop. It's been too long since you've had anything like that.  It might kill you.  
A:  I might kill me.
O:  Oh.
A:  Did B leave any bananas?
O:  They'll be spoiled by now.  
A:  Great.  Even better.
O:  You really do want to kill yourself.  You shouldn't do that.  You should talk with AB.
A:  You know, O, you're really getting on my nerves by trying to be helpful.
O:  And you're getting on my nerves by being so touchy and depressed today.
A:  Go away.  I'm cooking lunch.
O:  Well, fix me some while you're at it.
A:  This is mine.  All mine, and I'm not sharing, especially with you.  Besides, there's stuff in here you can't have.
O:  You block head.  
A:  Hey.  I resemble that remark.
O:  I'm starving, and now that you've emptied the B&O fridge, what am I supposed to eat?
A:  You can go eat a pound of prunes for all I care.
O:  Prunes are beneficial for me.
A:  Not a pound of them.  Okay, then go eat 15 kiwis diced on top of pancakes with corn syrup poured all over them, topped with cream cheese.
O:  Now that's mean.  If you intend for me to be ill later, which you will be since you've emptied my fridge---
A:  I want some orange juice.
O:  You moron.  Orange juice doesn't go with spaghetti.
A:  What do you know about 'going with?'  You can't even get a date!
O:  What does my personal life have to do with bloody orange juice?
A:  Everything!
O:  Food 'going with,' and me 'going out with' is very different.  
A:  Not so different at all.  Depends on how you look at it.  You're just too negatively confrontational to get a date.
O:  Negatively confrontational?!  At least I don't live in a bloody cave all the time like you do.  And I do date.  
A:  Oh, that's right. The one girl last year. But she was just like you.  All you ever did was fight about irrelevant stuff.
O:  That wasn't fighting.  Besides, I'd rather have a tiger by the tail than a BUMP ON A LOG!!!
A:  .......Ahhh, I don't feel so good. What's for .....dessert?
O:  No, after all that you can't have dessert too.
A:  How about this..... mango cheesecake in the freezer?  That sounds.....good.  Think B would....mind?
O:  You're bloody STUPID.  You know what happens when you eat that much dairy.  
A:  I must .... have...cheesecake....sugar....sugar....more beer...cheese....
O:  A, that's enough cheesecake to feed a family of four!
A:  I will...I must...eat it......alllllll....Ahhhh, bathroom...

A stumbles off to the bathroom after wolfing down the entire cheesecake.  A is gone a long time.  A very long time.  O is worried.  He's hungry.  He scans the empty shelves and in desperation opens the refrigerator that A and AB share.  There is some leftover stir fry in a Tupperware container.  It is labeled A, but actually looks safe enough.  O dumps the stir fry onto a microwave-safe plate and warms it a little.  The front door opens and AB rushes in, knowing, somehow, somewhere, deep inside, that all has not been right at home.

AB:  Groovy.  Something smells like soy sauce, man.
O:  Oh.  Yeah.
AB:  That looks like A's container.  What's going on, man?  Where's A?  Whatcha eatin' A's stir fry for?
O:  A woke up snotty as usual and had bad cravings and just ate everything in my fridge.
AB:  Aw, man.  That's not groovy.
O:  I'm hungry, and this stir fry looks harmless enough.
AB:  Yeah, yeah, I'd be on the look-out for peanuts.  You know how A puts them in everything.
O:  Aw, leave me alone.  I haven't had them in forever--since I was a kid.  Maybe I outgrew the allergy.
AB:  I don't know, man.  Last time the doctor said you may go into full anaphylactic shock if exposed to them again.  I don't know about this, man.  I don't know about this.
O:  I'm bloody starving.  I will die if I do not eat RIGHT NOW!
AB:  Dude.
O:  Hey, this stir fry is good.  Hm.  Hm.
AB:  Dude.
O:  Hhhhhm.
AB:  Dude.
O:   Hhhhhhkkk.
AB:  Uh, dude.
O:  Kkkkkkk Hhhhhk.  Gk.  
AB:  DUDE.


Posted by: Debra+, Thursday, July 12, 2007, 3:09am; Reply: 60
And the second posting Ribbit did. :D



Meanwhile, in the bathroom, A has experienced something terrible, horrible, very bad, and nearly unmentionable.  The stench was such that the termites living in the wall behind the sink gave up their ghosts.  The beta fish and the philodendron expired.  The resident roach breathed its last.  The previously-white walls turned deathly gray.  Long groans passed through A's lips, and pleas for help.  When all was said and done, A sat for many long minutes, eyes closed, resting.  

Now summoning the strength to rise, A stands slowly;  but slowly was still too quickly.  A passes out, and on the way down, through the brain fog and exhaustion and dark swirls, has a sudden, fleeting thought:  'I should have taken a lectin blocker.'  A's head hits the edge of the counter, leaving a deep gash.  Death once more visits the bathroom.  Blood slowly seeps across the floor.  And no one knows.

Back in the kitchen, O is dead.  AB is in mourning.

AB:  Dude, man, what are we gonna do?  This is terrible. Ew, the energy.  The energy.  The colors.  I knew I should have come home when I flashed on something bad happening.  Where's B when we need her?  She'd have 16 solutions already thought up, with lists of pros and cons to each idea.

At that instant, the front door flies open and B drops a backpack, two duffle bags, a flashlight, three Bic pens, a notebook, and a gallon-sized ziplock bag of trail mix on the floor.  Out of the dozens of pockets in her khaki cargo pants comes three pairs of dirty socks, two pieces of string, a sling shot, three handfulls of sand, a snake skin, another pen, a field guide to the Edible Plants of Northern Greenland, a 6-inch piece of wire, half of a dollar bill, a cell phone, a Swahili-Greek-English dictionary, a spare cell phone battery, a pair of clean socks, a combination sundial compass, and a highly dog-eared copy of The Hitch-hiker's Guide to the Galaxy.   AB hurries to meet her.

AB:  Where ya been, man?
B:  Turkey.  Among other places, of course.
AB:  'Cause, man, we got---
B:  Yeah, listen to this.  That was the most awesome, amazing trip.  What a chakra opportunity!  
AB:  Fine, good, man, we gotta talk.
B:  Right.  See, first I went--
AB:  Naw, man---
B:  I even found out the price of eggs in China.  I have it carefully recoreded in my--
AB:  DUDE.  Sorry to interrupt, but see, O ate peanuts.
B:  What?
AB:  Yeah.  O ate peanuts.
B:  But he can't have peanuts.  That's an avoid, plus he's allergic to them.
AB: Yeah, man.  That's just the thing.
B:  Where is he?
AB:  He's on the floor in the kitchen.
B:  What?  Why didn't you tell me?  Is he okay?
AB:  Naw, man, he's dead.
B:  Well, that's okay.
AB:  Huh?  I think I'm not following you, man.
B:  See, while I was in Venezuela last week I invented what I call the Resuscitron.
AB:  Heh heh.  Dude.  What's it do?
B:  What do you think it does?  If any living organism, under any circumstance, become un-living--that is to say, dead--by any means, this machine that I invented resuscitates them.  
AB:  It works?
B:  Of course it works.  What do you think I am, stupid?
AB:  Never.  I just wondered if you'd tried it.
B:  Of course not.  O will be the first.  Believe me, I have it all planned out perfectly.
AB:  Where are you going?
B:  Outside for just a second.  See, I already have it built.  I built it out of spare parts I found on a ranch in  Holland, where I was only yesterday.  I volunteered to work there for food and 8 hours of sleep a night.  They let me keep the Resuscitron after I explained what it was.  Here, AB, hold this cattle prod.  Now.  There's enough sunlight left, so I can adjust these solar panels just so...Hook these two wires up here--wait.  Let me consult my notes.  Yeah, okay, white wire there, red one there. Attach them to these electrodes, stuck to the bottoms of his feet...  Okay, place the cattle prod against the base of the skull.  Here--put on these safety glasses in case there are any sparks.  Great.  How long's he been dead?  Oh, well, it probably doesn't matter.  The Resuscitron shouldn't be time-specific.  Okay, stand as far back as you can, while still holding onto the prod.  I'm going outside around the corner to pull the lever.
AB:  Dude.  You're leaving me, and sparks might fly?
B:  Shouldn't.  But might.  There is always a remote possibility.
AB:  Aw, man....
B:  Okay, ready?  Five, four, three, two, ONE!
AB:  Nothing happened.
B:  Oh.  Wait.  Let me try it again.  Okay, ready?  Five, four, three, two, ONE!
AB:  Nothing happened again.
B:  Hm.  What's.....?  I know I hooked that up right.....and that wire goes there, the electrodes placed on that acupuncture point...
AB:  Man, O's dead.  This isn't a time to experiment, is it?  I mean, dude, don't take me wrong or anything, but maybe we should just call an ambulance.
B:  What?!  Call an ambulance?  That's insane!  That would be to admit defeat!  My pride would be wounded  beyond repair.  You have no faith in me?  I'm crushed.  C'mon.  Let's check my plans....Oh.  I never finished them.  Okay, let me finish them real quick......That equals....that.  Okay, let's try again.  I got it now.
AB:  It'll work now, right?
B:  Yeah, yeah, I'm sure of it.  Hold the cattle prod like I told you.  Great.  Five, four, three, two, ONE!

ZZZZZZZZZZZZZZZZZZZZZZZsssssspppch-ch-ch-ch-eeeeerrrk.  BAM!

O:  Woh.  
AB:  Heh, heh.  Dude.  You're back.
B:  It worked!
AB:  Of course it worked, man.  You said it would.
B:  Yeah, but...cool.  It worked.  Now I can patent it.  My invention worked!  Hurray!
O:  Woh.
AB:  Good to have you back, man.
B:  Where's A?
O:  Woh.  Woh woh woh woh.
B:  Give him a slap on the back, will ya, AB?
O:  Woh-

SLAP.

O:  In the bathroom.  Went in there after eating my fridge contents and haven't seen hide nor hair since.
AB:  Yeah, man, let's go see.
B, O, AB:  WOH.
O:  Bloody mess.
B:  Hey, we can just use the Resuscitron again.  
AB:  Yeah, but A's really far gone.
B:  Fiddlesticks.  Here, AB, hold the cattle prod.
O:  You used that on me?
B:  Yep.  Okay.  Five, four, three, two, ONE!

ZZZZZZZZZZZZZZZZZZZZZZZsssssspppch-ch-ch-ch-eeeeerrrk.  BAM
A:  Woh.
AB:  Dude.
A:  Woh.
B:  Slap him.

SLAP.

A:  Jumpin' Jiminy Cricket, guys.
O:  We died, A.  And B zapped us.
A, O, AB:  Hurray for B!
B:  Let's celebrate and go out to eat, shall we?
Posted by: Lola, Thursday, July 12, 2007, 4:09am; Reply: 61
thanks a lot Debra!

to post a link the easy way, all you do is right click on the address and copy/ paste it on your post.
Posted by: Debra+, Thursday, July 12, 2007, 1:48pm; Reply: 62
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b=rost,m=1117281597

Wow...duh...that was so easy.  Thanks.

Debra :)
Posted by: Lola, Thursday, July 12, 2007, 2:45pm; Reply: 63
there you go!! lol
Posted by: Monika, Thursday, July 12, 2007, 10:00pm; Reply: 64
Does this recipe requires Instant Yeast or regular dry yeast would work? I am trying to find out why my bread did turn right. I followed the direction to the T, let the dough rise for 12 hrs and baked in the dutch oven. The dough was very watery, so I had to add 1 cup of flour, to be even able to get the dough on the board. Maybe it did not turn right due to the high humidity, or I used the wrong type of yeast. Any thoughts...
Posted by: geminisue, Thursday, July 12, 2007, 10:15pm; Reply: 65
I just watched the tape today, it said 1/4t instant yeast
                                                   1& 1/2t salt
                                                    3 cups flour
Mix together add 1 & 1/2 Cup of water, move around with hands, let alone for 12 hrs
Let it fall out of container onto floured board pat, fold into thirds, than top to bottom and bottom to top pat seams together, place on towel with wheat bran, or flour on it and sprinkle on top

Have oven heated with dutchoven and lid inside of it at 500, pull shelf out, pour dough into it, cover, put shelf with pan back into oven for 30 with lid on and than 20 minutes with lid off.

Should look like a carmel color when finished, let cool before slicing, but he didn't wait on the video.
What kind of flour did you use?  Did you weigh or measure flour? He measured. Did you figure out, what might have went wrong
Posted by: Lola, Friday, July 13, 2007, 1:26am; Reply: 66
that extra cup of flour you added, did you also leave 12 hours to grow with the rest?

or did you add it before forming the bread?
Posted by: Monika, Friday, July 13, 2007, 10:04am; Reply: 67
Lola, I  added the extra flour before "forming" the bread, as it was way too watery to even bring it out of the bowl.
I am still not clear on the type of yeast to use. In the grocery store I see rapid yeast (I think this one has some avoids, like a corn starch)  and there is regular dried yeast- i have this one
Posted by: geminisue, Friday, July 13, 2007, 10:31am; Reply: 68
Monika I don't think it was the yeast, I think it was the extra flour added and not let alone for the twelve hours to work
Posted by: Lola, Friday, July 13, 2007, 3:06pm; Reply: 69
I agree with Sue.
you should have left that extra added flour another 12 hours, before forming the bread again.
Posted by: Monika, Friday, July 13, 2007, 8:48pm; Reply: 70
Thanks. What about the yeast, is it a regular dried yeast? The other one I have seen is the rapid rise instant yeast that contains ascorbic acid (most likely from corn) and some other hard to pronounce ingriendent. I hope that the regular dried yeast is the one to use.
Posted by: Lola, Friday, July 13, 2007, 8:51pm; Reply: 71
regular, yes.
Posted by: 348 (Guest), Sunday, August 19, 2007, 7:02am; Reply: 72
What kind of flour would an o-nonnie use?  And I assume this bread is to be consumed sparingly as o's typically do not do well with them carbs, eh?
Posted by: Lola, Sunday, August 19, 2007, 5:02pm; Reply: 73
try kamut perhaps.
Posted by: Don, Sunday, August 19, 2007, 5:09pm; Reply: 74
Kamut has gluten too, so if you are truly gluten intolerant it would not be good for you.
Posted by: Lola, Sunday, August 19, 2007, 5:16pm; Reply: 75
found this interesting......might be worth trying out
Quoted Text
gluten sensitive and bromelain
http://www.mothernature.com/Library/bookshelf/Books/23/16.cfm
Greg Kelly gave me an interesting article on
baking bread with bomelain. In the study,
subjects who were sensitive to glutens (and
probably lectins) in the grains were able to
digest the bread when it was baked with the
pineapple enzyme.
lectins and sprouting
http://www.dadamo.com/bloggers.....rchives/00000818.htm
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