I'd rather have the higher thread count sheets but the lower thread count, especially if washed many times, will be just about as soft.

Less > durable tho, and that's the big difference.
I find breathability most important (lower
count wins) and comfort next (higher wins) in
the evaluation of bedsheet fabric. Durability
hasn't been my major criterion.

It helps, especially when you're on a budget. Heard an ad for Redland
Cotton sheets on the radio today, advertising $50. off when you buy a
set now. If they are advertsing that much off, the set must be several hundred $$, much more than I'd care to pay. OTOH, if they last for years
and years, the cost is amortised better.

Sheets were never high on my list (or even on my
radar) - I've always used whatever was at hand,
never I think but once under my control. Perhaps
it might make sense for me to pamper this old body
in this regard, but frankly it doesn't matter much.

Remember that a few wrinkles were not a deal-breaker
in most cultures (certainly subsistence cultures).

No, only mattered in the business, especially the white collar

workers > trying to move up the ladder.
In cultures where laundry services evolved
to a high art.

True, just having your own washer and dryer is nice. Beats beating stuff
on a rock down at the river. (G)

I'm doubting that the white collar guys in those days
had washers and dryers - or at least the intersection
of the two phenomena was fleeting.

Had you lived some 250 or so years, you might have worn garments

made of > linsey-woolsey. If I recall my reading about that era, they used lesser > quality woll and flax in making the garments so very
often the article > was quite scratchy from the flax and wool--not
very comfortable.
If I'd lived 250 years ago, I'd have worn silk
judging from the socioeconomic standing of most
of my forebears.

I'd probably have worn something in between.

Papaw as in a member of the cherimoya family
but is of quite a different appearance, almost like
a banana, and a temperate range. I've seen papaya
called pawpaw or papaw, never persimmon.

OK, I've probably misremebering something I read years ago.

I do that sometimes, mistake something for something
else starting with the same letter.

Depends what your relationship was with your
doctor - you could get away with it if it was
very good ... or very bad.

I have a good relationship with him--and want to keep it that way.

If it becomes a very good relationship, you can
make that sort of joke.

I don't think I would, even then.

I'd have no qualm with pretty much anyone.

Lilli has been trying to make bread using her KitchenAid.
She used the recipe on Genius Kitchen, which yielded a wet,
goppy mess, as 120 is way too hot for home baker yeast, and
there was way too much liquid anyway. I solved that by
adding a bunch of flour, giving it an overnight rise, and
then rolling it out like pie crust to line two sheet pans
for pizza, which sort of worked. Today (day before
yesterday as you read) she is using the Epicurious recipe
by almost the same title, of which Genius Kitchen's is a
pretty perfect half, except that half of 1/2 c water is
not 3/4 c.

I use one we copied off a bag of whole wheat flour years ago, changing
the white flour called for to whole wheat.

Heh - if I were to do such a thing (hardly likely)
my conversion would be the other way round. I really
dislike the taste of whole wheat, largely because
I've seldom if ever tasted any that wasn't oxidized..

Frankenfoods?

Not sure what your definition is for that term,
but certainly highly altered (not necessarily
genetically engineered, though).

Not fun food.

Au contraire, the possibilities are endless both
for good and bad.

100% WHOLE WHEAT BREAD
I use the KA mixing paddle for the first 5 cups of flour, then switch to
the dough hook to knead in the last amount. You can also mix/knead by
hand. I also use a tbsp or so of gluten; the original recipe did not
call for this.

Thanks for that - I'll tell Lilli - she was using
the dough hook for the whole thing. And as far as
hand kneading, that would be my way from the get-go.

---------- Recipe via Meal-Master (tm) v8.00

Title: True Garlic Bread
Categories: Breads, Garlic
Yield: 6 servings

2 hd Garlic, roasted, pureed 1/4 lb Unsalted Butter,
Softened
2 Tb (2 pk) Dry yeast 1/2 c Warm Water (115-120 degrees)
2 1/2 c Warm Water 2 Tb Kosher Salt
3 1/4 c Whole Wheat Flour 3 1/4 c Unbleached All
Purpose Flour
1 x Cornmeal

Cream together the garlic puree and butter. (This may be done days in
advance and refrigerated. Bring to room temperature before using).
Combine
the yeast with 1/2 cup warm water in large bowl. Stir with a fork or
small
whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the
flour,
1 c at a time, beginning with the whole wheat. Use a whisk until the
dough
becomes stiff, then switch to a wooden spoon. Turn the dough onto a well
floured work surface. Knead rhythmically for 10 to 15 minutes, until the
dough is smooth, springy, nonsticky, and elastic. Add more flour as you
knead if necessary. The dough is ready if you can poke to fingers into
it
and the resulting indentations spring back. Cover the dough with a cloth
and let rest while you wash, dry and generously butter the bowl. Knead
the
dough a few more turns, then form it into a ball and place it in the
bowl.
Turn it to coat with butter. Cover the bowl and put it in a warm,
draft-free place until the dough has doubled in bulk, about 1 1/2 hours.
It
has risen sufficiently when you can gently poke a finger into the dough
and
the hole reamins. (Don't poke too enthusiastically or the dough will
collapse.) When doubled, flour your fist and punch the dough down. Knead
it a few times and then let it rest. Sprinkle 1 large or 2 small baking
sheets with a liberal amount of cornmeal. Divide the dough into 3 equal
parts. While you work with 1 piece, keep the other 2 covered. Flour your
work surface. With a rolling pin, roll each piece of dough into a
rectangle approximately 14-inches long X 7-inches wide. Spread it with
softened garlic butter. Roll the long edge toward the opposite long
edge,
as if you were rolling up a rug. Pinch ends closed. Place loves on the
baking sheets. With a sharp knife or razor blade, slash the loves
lightly
at 2-inch intervals. Cover with a cloth and place in a warm draft-free
place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to
400
degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the
oven floor. Spray loaves with water several times during the baking
process. (This helps the bread form a thick crusty shell.) To test for
doneness, rap the loaf with your knuckles. The loaf should sound hollow.
Cool on wire racks, but the loaves are delicious eaten warm right out of
the oven. Source unknown

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

the evaluation of bedsheet fabric. Durability
hasn't been my major criterion.

It helps, especially when you're on a budget. Heard an ad for

Redland > Cotton sheets on the radio today, advertising $50. off when
you buy a > set now. If they are advertsing that much off, the set
must be several > hundred $$, much more than I'd care to pay. OTOH, if they last for years > and years, the cost is amortised better.

Sheets were never high on my list (or even on my
radar) - I've always used whatever was at hand,
never I think but once under my control. Perhaps

But it has always been something I've been the purveyor of in our
household.

it might make sense for me to pamper this old body
in this regard, but frankly it doesn't matter much.

To each his own.

Remember that a few wrinkles were not a deal-breaker
in most cultures (certainly subsistence cultures).

No, only mattered in the business, especially the white

collar > ML> workers > trying to move up the ladder.

In cultures where laundry services evolved
to a high art.

True, just having your own washer and dryer is nice. Beats beating

stuff > on a rock down at the river. (G)

I'm doubting that the white collar guys in those days
had washers and dryers - or at least the intersection
of the two phenomena was fleeting.

Used to be, collars and cuffs were detachable--you wore the same shirt
all week, just putting on a clean set of cuffs and collar every day.
Then shirts became more affordable as they were mass produced so the
collars and cuffs were permanently attached. The older way saved
laundry; the newer became more practical with automatic washers and
dryers. White collars became easier to maintain.

Had you lived some 250 or so years, you might have worn

garments > ML> made of > linsey-woolsey. If I recall my reading about that era, they > ML> used lesser > quality woll and flax in making
the garments so very > ML> often the article > was quite scratchy
from the flax and wool--not > ML> very comfortable.

If I'd lived 250 years ago, I'd have worn silk
judging from the socioeconomic standing of most
of my forebears.

I'd probably have worn something in between.

Papaw as in a member of the cherimoya family
but is of quite a different appearance, almost like
a banana, and a temperate range. I've seen papaya
called pawpaw or papaw, never persimmon.

OK, I've probably misremebering something I read years ago.

I do that sometimes, mistake something for something
else starting with the same letter.

And, reading so much over the years, sometimes it's hard to retain the
minutia of some things. Both papayas and persimmons are good taasting
and orange tho. (G)

Depends what your relationship was with your
doctor - you could get away with it if it was
very good ... or very bad.

I have a good relationship with him--and want to keep it that

way. > ML> If it becomes a very good relationship, you can

make that sort of joke.

I don't think I would, even then.

I'd have no qualm with pretty much anyone.

Your choice.

Lilli has been trying to make bread using her KitchenAid.
She used the recipe on Genius Kitchen, which yielded a wet,
goppy mess, as 120 is way too hot for home baker yeast, and
there was way too much liquid anyway. I solved that by
adding a bunch of flour, giving it an overnight rise, and
then rolling it out like pie crust to line two sheet pans
for pizza, which sort of worked. Today (day before
yesterday as you read) she is using the Epicurious recipe
by almost the same title, of which Genius Kitchen's is a
pretty perfect half, except that half of 1/2 c water is
not 3/4 c.

I use one we copied off a bag of whole wheat flour years ago,

changing > the white flour called for to whole wheat.

Heh - if I were to do such a thing (hardly likely)
my conversion would be the other way round. I really
dislike the taste of whole wheat, largely because
I've seldom if ever tasted any that wasn't oxidized..

We grind our own wheat so it's much fresher.

Frankenfoods?

Not sure what your definition is for that term,
but certainly highly altered (not necessarily
genetically engineered, though).

Not fun food.

Au contraire, the possibilities are endless both
for good and bad.

That which makes you sick or that which is healthy?

100% WHOLE WHEAT BREAD
I use the KA mixing paddle for the first 5 cups of flour, then

switch to > the dough hook to knead in the last amount. You can also mix/knead by > hand. I also use a tbsp or so of gluten; the original recipe did not

call for this.

Thanks for that - I'll tell Lilli - she was using
the dough hook for the whole thing. And as far as

It'll work better for her to use the paddle for initial mixing--a much
better job of initial incorporation is achieved that way.

hand kneading, that would be my way from the get-go.

I used to, until I broke both wrists. At one time I used to knead 8
loaves worth of dough at one time by hand.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)