How many of you guys here really, really enjoy cooking and planning meals?

[IslandTractor]

Back about 1960, my destitute buddy and I were taking a college night course, as I recall, something called "political geography". On our way home he wanted to stop by the liquor store. Oklahoma was newly "wet", so liquor stores were just opening. He asked me if I had some money, and I came up with 35 cents. We stopped at the liquor store, and he bought a 65 cent bottle of apple wine. We drank that bottle between the college and OKC, and I was deathly sick for 3 days. In the last 50 years or so, I haven't drank more than a quart of wine TOTAL of any kind. There may be some high class stuff, but it seems I have acquired an immunity of sorts.

I had my share of "Pagan Pink" as a wayward youth and paid the price the following day on a number of occasions. I've never been a big drinker but beer is my choice of hydration after noon time if it is available and wine is always appreciated with a nice meal. I probably go through a case of beer for every bottle of wine consumed so I'm much more a beer drinker.

 

[MossRoad]

I do breakfast at our house. This morning it was breakfast tacos made with range eggs, elk, venison, onions, potatoes, jalopenas, garlic, and to give it a stick with you all day burn, dad's habanero pepper powder. All of this in one skillet and then stuffed into flour tortillas.

Yeah, we do breakfast burritos for dinner quite often. Toss in some sausage gravy and cheese at our house. :licking:

 

[TomSeller]

Don't get me wrong, I am sure your bread is very good. I enjoy the "hands on" type of bread baking though.

I worked for a while in a white bread high volume bakery. The dough was raised in big tubs on rollers, I want to say about 15' long x 5' wide x 4' deep. My job was to punch down the dough as the yeast created gas pockets. You literally "punched" the dough with your fists. Tub after tub after tub. Then I rolled the tubs into a machine that separated them into loaf size and dumped them into the baking tins.

I have never made bread since.

 

[TomSeller]

Tom, Yes you really should. And so should everybody else. Wines are made to complement food (note complement, not compliment) and they make it so much more enjoyable. It costs no more to have a few bottles open than one. Possibly even less. If you have only one there is always the thought that there is not much left "so I might as well finish it". You would never think "I must finish these four bottles". We are only here once, make the most of it.

I can tell that you enjoy life. You are right, we should make the most of it. We often have wine with dinner, but don't have as many choices as you do. We will try that.

 

[TomSeller]

$10-15 a bottle gets pretty good red or white at Costco and that's what I typically spend. Maybe $20 for a birthday.

There is a very good selection in that range.

 

[polo1665]

I worked for a while in a white bread high volume bakery. The dough was raised in big tubs on rollers, I want to say about 15' long x 5' wide x 4' deep. My job was to punch down the dough as the yeast created gas pockets. You lottery "punched" the dough with your fists. Tub after tub after tub. Then I rolled the tubs into a machine that separated them into loaf size and dumped them into the baking tins.

I have never made bread since.

My personal opinion is that the advent of high volume/super fast white bread is much of the reason that we have had such a sudden rise in gluten intolerance in this country. Sad thing is that many people prefer this type of crumb to one that is slowly fermented and much more digestable.

 

[2LaneCruzer]

We should get Muhammad to creat a food and cooking forum. If he'd post a "recipe template", we could all post recipes that would fit a format that could be printed and saved in a recipe box.

Any thoughts from the staff on this idea? Only tried-and-true family recipes, so no copyright problems? Maybe a separate forum on grilling/cooking? Too much work? Too much of a PITA?

 

[downsizingnow48]

I think it is a great idea.

 

[IslandTractor]

My personal opinion is that the advent of high volume/super fast white bread is much of the reason that we have had such a sudden rise in gluten intolerance in this country. Sad thing is that many people prefer this type of crumb to one that is slowly fermented and much more digestable.

Most "gluten intolerance" in this country is in the minds of the intolerant. There is very little evidence that true intolerance eg Celiac Disease is on the rise. Gluten "intolerance" is yet another fantasy of the WWW along with candida intolerance, chronic EBV infection, etc etc.

As for linking gluten intolerance to white bread consumption, white bread consumption has been falling as gluten intolerance has become more popular. The 1950's and 60's were the white bread decades. Gluten intolerance was not even heard of other than in Celiac Disease in that era. Gluten intolerance didn't become trendy until about the 2000's so it is pretty unlikely to be related to white bread consumption.

 

[IslandTractor]

Any thoughts from the staff on this idea? Only tried-and-true family recipes, so no copyright problems? Maybe a separate forum on grilling/cooking? Too much work? Too much of a PITA?

I like that idea of a forum for those of us interested in cooking too. I wouldn't worry about copyright issues though. Virtually all recipes everywhere are hand me downs or stolen from other cooks anyways. Can you imagine trying to copyright the recipe for pancakes or ragu sauce?