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Offline RCRed  
#1 Posted : Wednesday, March 06, 2013 5:29:06 AM(UTC)
RCRed


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"Hopefully, y'all can read the recipie from the pix;
[ATTACH=CONFIG]770[/ATTACH]
If ya can't use;

Ham Salad, Texas Style
1/4 cup Hot and sweet bell pepper
1 cup Diced Celery
1 Tablespoon Sweet pickled Jalepeno - diced finely
1/2 cup Sweet Relish
3/4 cup Sweet Onion - Finely Diced
1 lb Spiral Sliced Honey Hame -Diced
Sea Salt - Seasoned Pepper - teaspoon each
1 Cup Mayo
Combine and chil"
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Offline scotty  
#2 Posted : Wednesday, March 06, 2013 7:18:05 AM(UTC)
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Glad to see the recipes coming in--We are messing with white bread now--WE are not good at it
Offline RCRed  
#3 Posted : Wednesday, March 06, 2013 7:24:16 AM(UTC)
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Originally Posted by: scotty Go to Quoted Post
Glad to see the recipes coming in--We are messing with white bread now--WE are not good at it
Jes keep at it, scotty... Just like you'd tell me about my first washes BigGrin

The thing about bread is getting that yeast starter just right, and then making sure the air temp where the bread rises is consistient. If sun shines thru the winder on your loaves, that can overheat the surface and not the center causing an uneven rise and some yeast kill too...Not a bad deal when making dinner rolls, but a PITA on loaves.. I like to make those braided loaves, and the dough needs to rise once, and then re-kneaded, rolled and braided before allowing a 2nd rise. Knowing just "when" to stop that first rise and re-knead/braid is a developing art because not every batch works the same (Sound similar?)

I love fresh bread, when I have time to make it...
Offline okie  
#4 Posted : Wednesday, March 06, 2013 8:22:05 AM(UTC)
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When I get back to it, I'll post Pizza recipes. I used to own a Pizza Parlor. Just on a diet right now working on that dunlap.
Offline scotty  
#5 Posted : Wednesday, March 06, 2013 12:27:57 PM(UTC)
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I suspected that there was not enough yeast-- 1 pk of fleischmans and 16 cups of flour-- we have a sweedish mixer that kneeds the bread well-- we will try again in a week--ill use 2 packs of yeast next time??? what do you think?
Offline RCRed  
#6 Posted : Wednesday, March 06, 2013 1:00:04 PM(UTC)
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at least 1.5 pks... Too much and it'll have a sour flavor like sourdough bread.. but then agin, maybe ya'll like that too BigGrin If my memory serves, a pkg for 12 cup bread batch..It does depend on how much bread dough ya want and the yeast scales up with that purportion.
Offline scotty  
#7 Posted : Wednesday, March 06, 2013 11:14:58 PM(UTC)
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thanks for the tip--i try more yeast next time.
Offline okie  
#8 Posted : Thursday, March 07, 2013 1:49:29 AM(UTC)
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In pizza dough you use 1 pk for 4 cups of flour and sometimes 2 cups. I have never tasted my dough as sourdough but I really would like it to.
Offline RCRed  
#9 Posted : Thursday, March 07, 2013 2:13:13 AM(UTC)
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Mornin Okie...

For "true" sourdough, all it takes is a bit of backset BigGrin

yep, take a ball of today's dough and store it till next time in the fridge. Now, the purists (My Gma included) would tell you it needs to "sit" a few days in the fridge or cellar, and then get folded into the next batch. After about 10+ batches, the flavor will really start to develop. The flavor will be quite pronounced over store bought sourdough.

The issue with it is you are bound to making bread on a regular basis or your sour dough backset will spoil. Since I'm not quite retirement age for a few years yet, I can't make bread but about once a fortnight, and I've a bit too many things on the spit, being spring time and all.. (Garden prep, pasture prep, stillin', music)
Offline okie  
#10 Posted : Thursday, March 07, 2013 3:26:08 AM(UTC)
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Music? Do you play in a band? I do.
Offline RCRed  
#11 Posted : Thursday, March 07, 2013 3:52:46 AM(UTC)
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Yes sir, I do, as well as host events at the ranch, play all over the durn DFW area.. In the band, I play lead acoustic guitar and do vocals.

I play a variety of instruments - Guitar, banjer, Dobro, Stand up Bass, and this year I took on Mando. Primarily Bluegrass, but I also vocal some country numbers that i've arrange in an "americana" format (not quite 'grass, not quite country- more contemporary sounding).

What do you play?
Offline okie  
#12 Posted : Thursday, March 07, 2013 4:33:51 AM(UTC)
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I play bass and I toured with bands for about 13-14 years before disco hit and I decided to quit for a while. I had my fun then but started again and I'm in a band. Can't say much here. I did play with some big named bands though.
Offline cabobill  
#13 Posted : Friday, February 21, 2014 4:20:29 AM(UTC)
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"
Originally Posted by: RCRed Go to Quoted Post
Hopefully, y'all can read the recipie from the pix;
[ATTACH=CONFIG]770[/ATTACH]
If ya can't use;

Ham Salad, Texas Style
1/4 cup Hot and sweet bell pepper
1 cup Diced Celery
1 Tablespoon Sweet pickled Jalepeno - diced finely
1/2 cup Sweet Relish
3/4 cup Sweet Onion - Finely Diced
1 lb Spiral Sliced Honey Hame -Diced
Sea Salt - Seasoned Pepper - teaspoon each
1 Cup Mayo
Combine and chil


not sure if this is one and the same,but i used to go to the friday nite races in royse city,i go over to greenvill now,cheap and its byob,great time and the kids love it."
Offline RCRed  
#14 Posted : Friday, February 21, 2014 8:03:31 AM(UTC)
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Well, there's a track (Drag track) up off Rt. 36 and I30 or so, not sure if that's NE of Caddo Mills or not... I mean, Caddo is right down 36 about 7 mile from I30, but I cannot remember right now exactly whar that drag track is. I know they's packed tight during spring and summer on Friday nights.

Yep, it's Royse City off I30, right up the road from Fate....I don't live near either, but those are the closest "towns" (if you can call them that)....Fate's about a 1/4 block long, Royse is one block long (and wide).
Offline lizsha1  
#15 Posted : Thursday, July 10, 2014 10:43:14 PM(UTC)
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thanks for sharing this recipe from from past few days i am searching for it.
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