Re: Pizza! And dough phobia... - for Kate

[Guest guest]

I use my bread machine to make the dough, lots less work that way~ and consistent humidity and warmth for rising. Once I figured that out, homemade pizzas were a snap. Also have cast iron pizza pans that can be used on the grill or oven and don't burn the bottoms~ love them other than the weight is a challenge for sure. Anyone hears of "The Pi" in St. Louis? we have been there once, was lovely!To: MSersLife Sent: Wed, June 8, 2011 12:17:58 PMSubject: Re: Pizza! And dough phobia... - for Kate

Depends on just how lazy I feel... I used to make my own dough most of the times, but I am not too fond of doing that (I use to say I have dough phobia, I mean that half jokingly of course, but I am referring to how icky I think it is to have dough on my hands and fingers, especially when it sticks to the hands and fingers), and there is quite a few really good ready made ones out now, so I tend to buy and use the prepacked more and more actually.Despite the dough phobia I make a quite OK focaccia ( http://en.wikipedia.org/wiki/Focaccia ). The trick with that dough is to, as I tend to put it, "beat it into submission". I pound it with my fists for a while, and that makes it

both easy to handle, and make it raise nicely (not to mention it's a good way to let some steam off...). I discovered that trick by sort of mistake once when I was using my fists to work the dough, rather than using open hands, in an attempt to not get so much dough on my fingers... And I have said ever since: That Oliver who says you should treat your dough as your treat your woman, either doesn't know what he is talking about, or isn't very nice with his women (or, he is just better than me on working a dough with open hands, there is that option too of course ...). love/Reb> > >> > > Google, 'gazpacho', unless you've already heard of it. Quite yummy and cool! > > > > Here's to finding a solution. It's hot here--86F, though not as hot as you > >have > >> > >> > > it, and I'm very tempted to just do pizza for this evening..> > > Love to you and ,> > > Kate> > > > > > > > > > > > > > > > > > ________________________________> > > From: Reb D reb_41se@> > > To: MSersLife > > > Sent: Tue, June 7, 2011 2:55:03 PM> > > Subject: Summer soup!> > > > > >

> > > It's hot here. Really, really, really hot. Above 90 degrees F on the outside, > >> > > and way, way above that indoors... And in that kind of weather the dinner > >issue > >> > >> > > is tricky: What can you eat in heat like that, and preferably, what can you > >eat > >> > >> > > that doesn't mean turning on the stove (and increasing the heat in the > > >kitchen), > > >> > > and, if you can really get three wishes, what can you eat, that doesn't make > > > >you > > >> > > turn on the stove AND doesn't make you stay in the kitchen longer than > > > necessary.> > > > > > Well...You can barbecue (at least it's not done in the kitchen), but we did > > >that > > >> >

> all this holiday/weekend more or less. You could also order take-outs, of > > > course, but we have done that a bit too. There is the option of cold fruit > > >soup, > > >> > > or fresh berries, in either case served with cold milk in bowls, and with > > > sandwiches on the side, we haven't ventured there yet during this heat wave, > > > >but > > >> > > we didn't really feel like having something that sweet. > > > > > > Solution? A recipe for "summer soup" we found in one of our cookbooks. I am > > > sharing it here with you:> > > > > > Whip up yoghurt (about a quarter of a gallon), mix in chopped up fresh > > >cucumber, > > >> > > some chopped up pickled cucumber and a couple of tomatoes (also chopped). Add > >> >

> parsley, chives and mint leaves, plus salt and pepper (and, if you like to, > > > garlic and herbal salt). Place in the fridge for at least an hour before > > > serving. Serve cold.> > > > > > Delicious!> > > > > > > > > love> > > /Reb> > >> >>

[Guest guest]

Gee, wish I had a bread maker. They take up a lot of space I think. Is that true, Reb? Where do you store it when not in use? As I said before, you have a real knack with the kitchen!

love,

Kate

To: MSersLife Sent: Wed, June 8, 2011 5:52:48 PMSubject: Re: Pizza! And dough phobia... - for Kate

I use my bread machine to make the dough, lots less work that way~ and consistent humidity and warmth for rising. Once I figured that out, homemade pizzas were a snap. Also have cast iron pizza pans that can be used on the grill or oven and don't burn the bottoms~ love them other than the weight is a challenge for sure. Anyone hears of "The Pi" in St. Louis? we have been there once, was lovely!

To: MSersLife Sent: Wed, June 8, 2011 12:17:58 PMSubject: Re: Pizza! And dough phobia... - for Kate

Depends on just how lazy I feel... I used to make my own dough most of the times, but I am not too fond of doing that (I use to say I have dough phobia, I mean that half jokingly of course, but I am referring to how icky I think it is to have dough on my hands and fingers, especially when it sticks to the hands and fingers), and there is quite a few really good ready made ones out now, so I tend to buy and use the prepacked more and more actually.

Despite the dough phobia I make a quite OK focaccia ( http://en.wikipedia.org/wiki/Focaccia ). The trick with that dough is to, as I tend to put it, "beat it into submission". I pound it with my fists for a while, and that makes it both easy to handle, and make it raise nicely (not to mention it's a good way to let some steam off...). I discovered that trick by sort of mistake once when I was using my fists to work the dough, rather than using open hands, in an attempt to not get so much dough on my fingers... And I have said ever since: That Oliver who says you should treat your dough as your treat your woman, either doesn't know what he is talking about, or isn't very nice with his women (or, he is just better than me on working a dough with open hands, there is that option too of course ...).

love

/Reb

> > >> > > Google, 'gazpacho', unless you've already heard of it. Quite yummy and cool! > > > > Here's to finding a solution. It's hot here--86F, though not as hot as you > >have > >> > >> > > it, and I'm very tempted to just do pizza for this evening..> > > Love to you and ,> > > Kate> > > > > > > > > > > > > > > > > > ________________________________> > > From: Reb D reb_41se@> > > To: MSersLife > > > Sent: Tue, June 7, 2011 2:55:03 PM> > > Subject:

Summer soup!> > > > > > > > > It's hot here. Really, really, really hot. Above 90 degrees F on the outside, > >> > > and way, way above that indoors... And in that kind of weather the dinner > >issue > >> > >> > > is tricky: What can you eat in heat like that, and preferably, what can you > >eat > >> > >> > > that doesn't mean turning on the stove (and increasing the heat in the > > >kitchen), > > >> > > and, if you can really get three wishes, what can you eat, that doesn't make > > > >you > > >> > > turn on the stove AND doesn't make you stay in the kitchen longer than > > > necessary.> > > > > > Well...You can barbecue (at least it's not done in the kitchen), but we did

> > >that > > >> > > all this holiday/weekend more or less. You could also order take-outs, of > > > course, but we have done that a bit too. There is the option of cold fruit > > >soup, > > >> > > or fresh berries, in either case served with cold milk in bowls, and with > > > sandwiches on the side, we haven't ventured there yet during this heat wave, > > > >but > > >> > > we didn't really feel like having something that sweet. > > > > > > Solution? A recipe for "summer soup" we found in one of our cookbooks. I am > > > sharing it here with you:> > > > > > Whip up yoghurt (about a quarter of a gallon), mix in chopped up fresh > > >cucumber, > > >> > > some chopped up pickled cucumber and a couple of

tomatoes (also chopped). Add > >> > > parsley, chives and mint leaves, plus salt and pepper (and, if you like to, > > > garlic and herbal salt). Place in the fridge for at least an hour before > > > serving. Serve cold.> > > > > > Delicious!> > > > > > > > > love> > > /Reb> > >> >>

[Guest guest]

Thank you!I don't have a bread maker either (I think that was Dee), but I imagine one of those would solve my dough phobia issues... Space, though, yes suppose they do take up a lot of that... We have so many kitchen appliances already, I don't really know where we would put more of those... We even gave our espresso machine away, and replaced it with one of those moka pots (ours looks exactly like this, only less stained: http://upload.wikimedia.org/wikipedia/commons/d/de/Moka2.jpg ), to free up some space in the kitchen.love/Reb> > > >> > > > Google, 'gazpacho', unless you've already heard of it. Quite yummy and > >cool! > >> > > > > > Here's to finding a solution. It's hot here--86F, though not as hot as you > > > >have > > >> > > >> > > > it, and I'm very tempted to just do pizza for this evening..> > > > Love to you and ,> > > > Kate> > > > > > > > > > > > > > > > > > > > > > > > ________________________________> > > > From: Reb D reb_41se@> > > > To: MSersLife > > > > Sent: Tue, June 7, 2011 2:55:03 PM> > > > Subject: Summer soup!> > > > > > > > > > > > It's hot here. Really, really, really hot. Above 90 degrees F on the > >outside, > >> > >> > > > and way, way above that indoors... And in that kind of weather the dinner > > >issue > > >> > > >> > > > is tricky: What can you eat in heat like that, and preferably, what can you > >> > >eat > > >> > > >> > > > that doesn't mean turning on the stove (and increasing the heat in the > > > >kitchen), > > > >> > > > and, if you can really get three wishes, what can you eat, that doesn't > >make > >> > > > > >you > > > >> > > > turn on the stove AND doesn't make you stay in the kitchen longer than > > > > necessary.> > > > > > > > Well...You can barbecue (at least it's not done in the kitchen), but we did > >> > > >that > > > >> > > > all this holiday/weekend more or less. You could also order take-outs, of > > > > course, but we have done that a bit too. There is the option of cold fruit > > > > >soup, > > > >> > > > or fresh berries, in either case served with cold milk in bowls, and with > > > > sandwiches on the side, we haven't ventured there yet during this heat > >wave, > >> > > > > >but > > > >> > > > we didn't really feel like having something that sweet. > > > > > > > > Solution? A recipe for "summer soup" we found in one of our cookbooks. I am > >> > > > sharing it here with you:> > > > > > > > Whip up yoghurt (about a quarter of a gallon), mix in chopped up fresh > > > >cucumber, > > > >> > > > some chopped up pickled cucumber and a couple of tomatoes (also chopped). > >Add > >> > >> > > > parsley, chives and mint leaves, plus salt and pepper (and, if you like to, > >> > > > garlic and herbal salt). Place in the fridge for at least an hour before > > > > serving. Serve cold.> > > > > > > > Delicious!> > > > > > > > > > > > love> > > > /Reb> > > >> > >> >>

[Guest guest]

kate, this is actually Dee...the breadmaker I got used (about $30) and don't care to bake with it but gosh it is lovely to mix my dough's since my hands get tired even grating cheese. Easy to clean as well. I have a shelf I put it on when not in use but during the cooler months I do bread often as it can be made cheaper and healthier but without preservatives. I have a locker right outside the door in the garage where I use to keep my 'small appliance' things, that works lovely and clears counters/cupboard space. It has doors so things stay clean. Takes me about 10 min to measure out the stuff and start it up, walk away, it beeps in about an hour and if I'm not ready I start up again for it to do more kneeding/rising for me until I'm ready. making me hungry!DeeTo: MSersLife Sent: Thu, June 9, 2011 11:52:54 AMSubject: Re: Pizza! And dough phobia... - for Kate

Gee, wish I had a bread maker. They take up a lot of space I think. Is that true, Reb? Where do you store it when not in use? As I said before, you have a real knack with the kitchen!

love,

Kate

To: MSersLife Sent: Wed, June 8, 2011 5:52:48 PMSubject: Re: Pizza! And dough phobia... - for Kate

I use my bread machine to make the dough, lots less work that way~ and consistent humidity and warmth for rising. Once I figured that out, homemade pizzas were a snap. Also have cast iron pizza pans that can be used on the grill or oven and don't burn the bottoms~ love them other than the weight is a challenge for sure. Anyone hears of "The Pi" in St. Louis? we have been there once, was lovely!

To: MSersLife Sent: Wed, June 8, 2011 12:17:58 PMSubject: Re: Pizza! And dough phobia... - for Kate

Depends on just how lazy I feel... I used to make my own dough most of the times, but I am not too fond of doing that (I use to say I have dough phobia, I mean that half jokingly of course, but I am referring to how icky I think it is to have dough on my hands and fingers, especially when it sticks to the hands and fingers), and there is quite a few really good ready made ones out now, so I tend to buy and use the prepacked more and more actually.

Despite the dough phobia I make a quite OK focaccia ( http://en.wikipedia.org/wiki/Focaccia ). The trick with that dough is to, as I tend to put it, "beat it into submission". I pound it with my fists for a while, and that makes it both easy to handle, and make it raise nicely (not to mention it's a good way to let some steam off...). I discovered that trick by sort of mistake once when I was using my fists to work the dough, rather than using open hands, in an attempt to not get so much dough on my fingers... And I have said ever since: That Oliver who says you should treat your dough as your treat your woman, either doesn't know what he is talking about, or isn't very nice with his women (or, he is just better than me on working a dough with open hands, there is that option too of course

....).

love

/Reb

> > >> > > Google, 'gazpacho', unless you've already heard of it. Quite yummy and cool! > > > > Here's to finding a solution. It's hot here--86F, though not as hot as you > >have > >> > >> > > it, and I'm very tempted to just do pizza for this evening..> > > Love to you and ,> > > Kate> > > > > > > > > > > > > > > > > > ________________________________> > > From: Reb D reb_41se@> > > To: MSersLife > > > Sent: Tue, June 7, 2011 2:55:03 PM> > > Subject:

Summer soup!> > > > > > > > > It's hot here. Really, really, really hot. Above 90 degrees F on the outside, > >> > > and way, way above that indoors... And in that kind of weather the dinner > >issue > >> > >> > > is tricky: What can you eat in heat like that, and preferably, what can you > >eat > >> > >> > > that doesn't mean turning on the stove (and increasing the heat in the > > >kitchen), > > >> > > and, if you can really get three wishes, what can you eat, that doesn't make > > > >you > > >> > > turn on the stove AND doesn't make you stay in the kitchen longer than > > > necessary.> > > > > > Well...You can barbecue (at least it's not done in the kitchen), but we did

> > >that > > >> > > all this holiday/weekend more or less. You could also order take-outs, of > > > course, but we have done that a bit too. There is the option of cold fruit > > >soup, > > >> > > or fresh berries, in either case served with cold milk in bowls, and with > > > sandwiches on the side, we haven't ventured there yet during this heat wave, > > > >but > > >> > > we didn't really feel like having something that sweet. > > > > > > Solution? A recipe for "summer soup" we found in one of our cookbooks. I am > > > sharing it here with you:> > > > > > Whip up yoghurt (about a quarter of a gallon), mix in chopped up fresh > > >cucumber, > > >> > > some chopped up pickled cucumber and a couple of

tomatoes (also chopped). Add > >> > > parsley, chives and mint leaves, plus salt and pepper (and, if you like to, > > > garlic and herbal salt). Place in the fridge for at least an hour before > > > serving. Serve cold.> > > > > > Delicious!> > > > > > > > > love> > > /Reb> > >> >>