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	TSR : Web boards : M/s D/s O&P : "The Butler's Pantry - Issue 2" 1 2 3 4 5 6 7 8 The Butler's Pantry - Issue 2 (79) This post is on the M/s D/s O&P web board. 20 Jan 09, 1:12 PM anjuli UK, 4 yrs Andrin wrote: Kim you mixed that up. One US pound is equivalent to about 454 gram, so little less than half a kilo. I've reduced my butter consumption drastically ofer the years. Most thinks can be made with olive oil or other oils. The view things I take butter for is the dough for a quiche crust. Andrin <is not sure whether to laugh or cry> I think we should all switch to SSI's and have done with it! *** “I, with a deeper instinct, choose a man who compels my strength, who makes enormous demands on me, who does not doubt my courage or my toughness, who does not believe me naive or innocent, who has the courage to treat me like a woman.” Anais Nin *** 20 Jan 09, 1:26 PM Andrin DE, 3 yrs anjuli wrote: Andrin wrote: Kim you mixed that up. One US pound is equivalent to about 454 gram, so little less than half a kilo. I've reduced my butter consumption drastically ofer the years. Most thinks can be made with olive oil or other oils. The view things I take butter for is the dough for a quiche crust. Andrin <is not sure whether to laugh or cry> I think we should all switch to SSI's and have done with it! How not to do it The Mars Climate Orbiter (formerly the Mars Surveyor '98 Orbiter) was one of two spacecraft in the Mars Surveyor '98 program, the other being the Mars Polar Lander (formerly the Mars Surveyor '98 Lander). The two missions were to study the Martian weather, climate, and water and carbon dioxide budget, in order to understand the reservoirs, behavior, and atmospheric role of volatiles and to search for evidence of long-term and episodic climate changes. The Mars Climate Orbiter was intended to enter orbit at an altitude of 140–150 km above Mars. However, a navigation error caused the spacecraft to reach as low as 57 km. The spacecraft was destroyed by atmospheric stresses and friction at this low altitude. The navigation error arose because a NASA subcontractor (Lockheed Martin) used Imperial units (pound-seconds) instead of the metric system. Andrin 20 Jan 09, 11:30 PM JRCs_petk HK, 4 yrs Y! Thanks Andrin, My apologies, a somewhat blonde moment! (Although I must admit it was fun trying to visualise people lugging 2 kilo bricks of butter around!) 20 Jan 09, 11:49 PM SixThreeFive SE, 4 yrs They do sell 2kg of real, 80% dairy butter here in Sweden. Who the hell buys it? I dunno. It's enormous, plastic bins - like 2 litres (half a gallon?) of ice cream. But I digress. There's something I've been meaning to ask here, but everytime I sit down by the laptop and get this thread up... I loose it. Darn you, Universe! Smile, it confuses people. 21 Jan 09, 10:04 AM anjuli UK, 4 yrs Andrin wrote: <snip> The Mars Climate Orbiter was intended to enter orbit at an altitude of 140–150 km above Mars. However, a navigation error caused the spacecraft to reach as low as 57 km. The spacecraft was destroyed by atmospheric stresses and friction at this low altitude. The navigation error arose because a NASA subcontractor (Lockheed Martin) used Imperial units (pound-seconds) instead of the metric system. Andrin <hides her eyes> Oh lord I remember how awful this was! Very very sad after all the work and waiting, to almost literally hear it burn up on final approach. I was studying with one of the universities involved at the time and there were SO many jokes and gibes in our physics tutorials, I can tell you. Painful! anjuli ps. I too had a question and can't dig it out of memory. pps. Oooh Oooh I remember! Can anyone help with bread please? I make a sort of everyday loaf using half strong white bread flour and a lovely Doves Farm Organic Malted (Granary) Flour. I add a little butter, sugar and salt but it still seems a little lacking in guts and flavour. Are there any ideas or clues for boosting the flavour of a basic loaf for slicing, sandwiches and toast, from the more experienced bakers please? *** “I, with a deeper instinct, choose a man who compels my strength, who makes enormous demands on me, who does not doubt my courage or my toughness, who does not believe me naive or innocent, who has the courage to treat me like a woman.” Anais Nin *** Edited 21 Jan 09, 10:06 AM by anjuli 21 Jan 09, 10:38 AM SixThreeFive SE, 4 yrs Have you tried bakers' syrup? I dunno if it's sold in the UK, but here it's brown sugar suryp with something else in it, like spices or malt. You could also try using tea instead of water, earl grey and lady grey make really nice breads. Just brew enough of really strong tea, let it cool to the right temperature, and then use as you would the water. Something else to keep in mind: KNEAD. I mean it. When you've put in the last flour, keep kneading for some 10 minutes, hard and fast - enough to get you lightly sweaty. The bread will be a lot "fluffier", and developes the taste better. Also, you could try things like scolding the flour, or adding different breadspices (I hate cummin, but aniseed's good), or just chucking in a "seasonal" spice... like ground cloves, around Christmas. Experimenting with flours is a whole lot of fun aswell. I'm attempting to learn to make a 100% rye bread. It's a completely different experience from wheat, because the dough just acts so odd. It doesn't get that soft, spongy feel of wheatbreads, but rather a... sticky, but elastic, feel. Scolding is amazing in rye bread. Scold, cool, add salt and a little butter if you like, and then knead like crazy - if you can! Oh, if you change 40% of your wheat flour, into finely ground rye flour, it gives a slight differance in flavour. All "white" breads in sweden, that I've come across, are made of "Rågsikt". That's 60% wheat and 40% rye flour. I mean, the worst thing that'll happen is that it tastes odd, or you need to chuck it out, and then you've learned something! I find that a useful point of view. Smile, it confuses people. 21 Jan 09, 10:50 AM Mistress_Tiara 5 yrs JRCs_petk wrote: She'd be shiny though! Surely the shine factor overrides the punishment? Ah, when one hits a certain level of shininess, no further shininess is possible <Exit stage left with camp dramatic swish> 'If the first woman God ever made was strong enough to turn the world upside down all alone, these together ought to be able to turn it back and get it right side up again'. Sojourner Truth. 21 Jan 09, 10:54 AM SixThreeFive SE, 4 yrs I still can't remember what I was going to post, but here's some cleaning tips: Instead of those stinking sprays you can buy at stores, get nice looking, empty spraybottles. Fill with water, and add a drop or two of unscented dishwashing soap. Then add a few drops essential oil. It does the work perfectly, and smells good. I now do all dusting with such bottles, when I now need sprays, and I wipe the floors with a similar solution. Smells so fresh and nice. Also, I've jumped off the laundry-powder train. I use soap-nuts, which work great. Seven nuts (we've got hard water) in a sock in the maschine, using the same nuts three to four times... it saves us tons of money. The only thing I use laundry-powder for now, is difficult kitchen-towel stains and my microfiber cloths. A kilo of laundry powder, which used to last maybe two to three weeks, now lasts several months. Acutally, I ended up using laundry powder for our sheets last time, for a reason I can't remember, and dear god. They *stank* of chemicals. Phew. I'm never doing that again. Ever. Smile, it confuses people. 21 Jan 09, 11:00 AM anjuli UK, 4 yrs Wow that was quick! Thanks 635. I should have added that for everyday bread I'm using a bread machine - fresh bread waiting in the morning and the smells floating up the stairs - is wonderful. But as I'm an old-fashioned sort of girl and definitely an old fashioned sort of cook I do find that even this programme which is a five hour one doesn't get me the depth I want. I intend trying different flours and blends certainly. What I'm using is already more than half brown/granary with malted grains. Bakers syrup sounds interesting. What colour is it? I'm trying to work out if it's dark molasses type sugar like treacle or a lighter inverted sugar. Sounds like something I could experiment with tho. I will try out some subtle additions but J likes a plain bread for his breakfast toast or with eggs so I'm not sure aniseed will pass inspection. Perhaps I can try something like mace or all spice tho - that would probably blend in and add flavour whilst not standing out too much. Thanks for the ideas! anjuli *** “I, with a deeper instinct, choose a man who compels my strength, who makes enormous demands on me, who does not doubt my courage or my toughness, who does not believe me naive or innocent, who has the courage to treat me like a woman.” Anais Nin *** 21 Jan 09, 5:39 PM SixThreeFive SE, 4 yrs Aha! A lot of people have complained about their baking maschines, that the bread is a bit plain and dull. Perhaps one of these books will help: http://www.amazon.com/s?ie=UTF8&keywords=bread%2... Or perhaps you'll find something here: http://allrecipes.co.uk/recipes/searchresults.as... I hope that helps. Edit: Bakers syrup is dark brown... Aha! It's called "Bread syrup" in English. It's made out of sugar beets and sugar pipes (I'm really unsure of the English term for that, btw.). Just using different kinds of sugar will give you different flavours. A tablespoon or two is enough, and most of it is "eaten" by the yeast. I mean... there's so many different kinds of sugar on the market! Experiment your heart out. Perhaps farine sugar? Smile, it confuses people. Edited 21 Jan 09, 5:44 PM by SixThreeFive Next page