Groups > alt.folklore.computers > #161395 > unrolled thread

Which Books Can You Recommend For Learning Computer Programming?

Started by	Neo Fortune <serenity3043@gmail.com>
First post	2016-03-23 02:31 -0700
Last post	2016-03-30 14:56 +0100
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#162443

From	jmfbahciv <See.above@aol.com>
Date	2016-04-14 12:50 +0000
Message-ID	<PM000530711436F5D7@aca423ab.ipt.aol.com>
In reply to	#162424

J. Clarke wrote:
> In article <PM0005305D38A461F6@aca43c2a.ipt.aol.com>, See.above@aol.com
> says...
>>
>> Stephen Wolstenholme wrote:
>> > On 12 Apr 2016 12:47:00 GMT, jmfbahciv <See.above@aol.com> wrote:
>> >
>> >>
>> >>You can't use 100% whole wheat.  Try 3 cups white flour for every
>> >>cup of whole wheat and you'll have a better bread.
>> >
>> > Try mixing oats with your wheat. That makes even better bread.
>>
>> I also used buckwheat, raw wheat germ and flax with my home-grown
>> sourdough starter.  After I moved here, the starter died.  I don't
>> think it liked the water.
>
> If you're on town water it wouldn't--town water is chlorinated to kill
> microorganisms, like yeast.  It will also kill fish.  Before using it
> you need to let it aerate for a few days, or, simpler, use bottled water
> for the yeast starter.

The starter didn't die in Southboro and that water was chlorinated.
The water here stinks like Black Lake and has a high concentration
of lime.

/BAH

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#162458

From	JimP <solosam90@gmail.com>
Date	2016-04-14 11:44 -0500
Message-ID	<m6ivgb5b4n465gbsgtjs8dc5nqbeoar2fc@4ax.com>
In reply to	#162424

On Wed, 13 Apr 2016 19:53:04 -0400, "J. Clarke"
<j.clarke.873638@gmail.com> wrote:

>In article <PM0005305D38A461F6@aca43c2a.ipt.aol.com>, See.above@aol.com 
>says...
>> 
>> Stephen Wolstenholme wrote:
>> > On 12 Apr 2016 12:47:00 GMT, jmfbahciv <See.above@aol.com> wrote:
>> >
>> >>
>> >>You can't use 100% whole wheat.  Try 3 cups white flour for every
>> >>cup of whole wheat and you'll have a better bread.
>> >
>> > Try mixing oats with your wheat. That makes even better bread.
>> 
>> I also used buckwheat, raw wheat germ and flax with my home-grown
>> sourdough starter.  After I moved here, the starter died.  I don't
>> think it liked the water.
>
>If you're on town water it wouldn't--town water is chlorinated to kill 
>microorganisms, like yeast.  It will also kill fish.  Before using it 
>you need to let it aerate for a few days, or, simpler, use bottled water 
>for the yeast starter.
>

Interesting as bottled water didn't exist for hme use when I made
bread. I used tap water and yeast. No problems.

-- 
JimP.

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#162479

From	Michael Black <et472@ncf.ca>
Date	2016-04-15 00:16 -0400
Message-ID	<alpine.LNX.2.02.1604150015390.16640@darkstar.example.org>
In reply to	#162458

On Thu, 14 Apr 2016, JimP wrote:

> On Wed, 13 Apr 2016 19:53:04 -0400, "J. Clarke"
> <j.clarke.873638@gmail.com> wrote:
>
>> In article <PM0005305D38A461F6@aca43c2a.ipt.aol.com>, See.above@aol.com
>> says...
>>>
>>> Stephen Wolstenholme wrote:
>>>> On 12 Apr 2016 12:47:00 GMT, jmfbahciv <See.above@aol.com> wrote:
>>>>
>>>>>
>>>>> You can't use 100% whole wheat.  Try 3 cups white flour for every
>>>>> cup of whole wheat and you'll have a better bread.
>>>>
>>>> Try mixing oats with your wheat. That makes even better bread.
>>>
>>> I also used buckwheat, raw wheat germ and flax with my home-grown
>>> sourdough starter.  After I moved here, the starter died.  I don't
>>> think it liked the water.
>>
>> If you're on town water it wouldn't--town water is chlorinated to kill
>> microorganisms, like yeast.  It will also kill fish.  Before using it
>> you need to let it aerate for a few days, or, simpler, use bottled water
>> for the yeast starter.
>>
>
> Interesting as bottled water didn't exist for hme use when I made
> bread. I used tap water and yeast. No problems.
>
I've never had problems with bread rising, once I figured it out, and I've 
never used anything but tap water.

I had some failures early on, but then I got better used to the texture of 
the dough, and then it's been fine.

   Michael

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#162484

From	"Osmium" <r124c4u102@comcast.net>
Date	2016-04-15 07:12 -0500
Message-ID	<dnc468F34flU1@mid.individual.net>
In reply to	#162479

"Michael Black" wrote:

> On Thu, 14 Apr 2016, JimP wrote:
>
>> On Wed, 13 Apr 2016 19:53:04 -0400, "J. Clarke"
>> <j.clarke.873638@gmail.com> wrote:
>>
>>> In article <PM0005305D38A461F6@aca43c2a.ipt.aol.com>, See.above@aol.com
>>> says...
>>>>
>>>> Stephen Wolstenholme wrote:
>>>>> On 12 Apr 2016 12:47:00 GMT, jmfbahciv <See.above@aol.com> wrote:
>>>>>
>>>>>>
>>>>>> You can't use 100% whole wheat.  Try 3 cups white flour for every
>>>>>> cup of whole wheat and you'll have a better bread.
>>>>>
>>>>> Try mixing oats with your wheat. That makes even better bread.
>>>>
>>>> I also used buckwheat, raw wheat germ and flax with my home-grown
>>>> sourdough starter.  After I moved here, the starter died.  I don't
>>>> think it liked the water.
>>>
>>> If you're on town water it wouldn't--town water is chlorinated to kill
>>> microorganisms, like yeast.  It will also kill fish.  Before using it
>>> you need to let it aerate for a few days, or, simpler, use bottled water
>>> for the yeast starter.
>>>
>>
>> Interesting as bottled water didn't exist for hme use when I made
>> bread. I used tap water and yeast. No problems.
>>
> I've never had problems with bread rising, once I figured it out, and I've 
> never used anything but tap water.
>
> I had some failures early on, but then I got better used to the texture of 
> the dough, and then it's been fine.

Water in making bread is not the issue.  There was a suggestion that bad 
water killed a home grown starter.  The thread then morphed into bread made 
with non-white flour. I have the impression you used commercial yeast, if so 
your data point is not germane.

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#162531

From	JimP <solosam90@gmail.com>
Date	2016-04-15 18:45 -0500
Message-ID	<h8v2hbdrtkh614ugvchp3if43hkh987iio@4ax.com>
In reply to	#162484

On Fri, 15 Apr 2016 07:12:57 -0500, "Osmium" <r124c4u102@comcast.net>
wrote:
>"Michael Black" wrote:
>
>> On Thu, 14 Apr 2016, JimP wrote:
>>
>>> On Wed, 13 Apr 2016 19:53:04 -0400, "J. Clarke"
>>> <j.clarke.873638@gmail.com> wrote:
>>>
>>>> In article <PM0005305D38A461F6@aca43c2a.ipt.aol.com>, See.above@aol.com
>>>> says...
>>>>>
>>>>> Stephen Wolstenholme wrote:
>>>>>> On 12 Apr 2016 12:47:00 GMT, jmfbahciv <See.above@aol.com> wrote:
>>>>>>
>>>>>>>
>>>>>>> You can't use 100% whole wheat.  Try 3 cups white flour for every
>>>>>>> cup of whole wheat and you'll have a better bread.
>>>>>>
>>>>>> Try mixing oats with your wheat. That makes even better bread.
>>>>>
>>>>> I also used buckwheat, raw wheat germ and flax with my home-grown
>>>>> sourdough starter.  After I moved here, the starter died.  I don't
>>>>> think it liked the water.
>>>>
>>>> If you're on town water it wouldn't--town water is chlorinated to kill
>>>> microorganisms, like yeast.  It will also kill fish.  Before using it
>>>> you need to let it aerate for a few days, or, simpler, use bottled water
>>>> for the yeast starter.
>>>>
>>>
>>> Interesting as bottled water didn't exist for hme use when I made
>>> bread. I used tap water and yeast. No problems.
>>>
>> I've never had problems with bread rising, once I figured it out, and I've 
>> never used anything but tap water.
>>
>> I had some failures early on, but then I got better used to the texture of 
>> the dough, and then it's been fine.
>
>Water in making bread is not the issue.  There was a suggestion that bad 
>water killed a home grown starter.  The thread then morphed into bread made 
>with non-white flour. I have the impression you used commercial yeast, if so 
>your data point is not germane. 

I just used yeast from the supermarket. Nothing commercial level.

-- 
JimP.

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#162448

From	Morten Reistad <first@last.name.invalid>
Date	2016-04-14 00:36 +0200
Message-ID	<u8u2uc-vd8.ln1@sambook.reistad.name>
In reply to	#162375

In article <PM0005305D38A461F6@aca43c2a.ipt.aol.com>,
jmfbahciv  <See.above@aol.com> wrote:
>Stephen Wolstenholme wrote:
>> On 12 Apr 2016 12:47:00 GMT, jmfbahciv <See.above@aol.com> wrote:
>>
>>>
>>>You can't use 100% whole wheat.  Try 3 cups white flour for every
>>>cup of whole wheat and you'll have a better bread.
>>
>> Try mixing oats with your wheat. That makes even better bread.
>
>I also used buckwheat, raw wheat germ and flax with my home-grown
>sourdough starter.  After I moved here, the starter died.  I don't
>think it liked the water.

Every house is different when it comes to making bread. And they
are surprising in their effects.

I often cheat an use the automatic breadbaker. This has a very
reproducible outcome, removing a lot of those externalities that
we apply when we make bread ourselves. So I could get a "gauge"
on the different houses. 

A "normal" one would do 2:5 in rye:wheat and 1 1/2 spoon of honey.
(The more rye and the less honey, the "healthier" I would rate the house.
I have seen ones where I could have no rye at all and needed 3-4 spoons
of honey; and others where I could go almost to parity and use less
that a spoon. This follows the house very strictly, I have hundreds
of observations, and they deviate very little.

I don't know what it is that causes it.

-- mrr

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#162457

From	"Charles Richmond" <numerist@aquaporin4.com>
Date	2016-04-14 10:47 -0500
Message-ID	<neodt2$n4b$1@dont-email.me>
In reply to	#162448

"Morten Reistad" <first@last.name.invalid> wrote in message 
news:u8u2uc-vd8.ln1@sambook.reistad.name...
>
>            [snip...]                      [snip...] 
> [snip...]
>
> Every house is different when it comes to making bread. And they
> are surprising in their effects.
>
> I often cheat an use the automatic breadbaker. This has a very
> reproducible outcome, removing a lot of those externalities that
> we apply when we make bread ourselves. So I could get a "gauge"
> on the different houses.
>
> A "normal" one would do 2:5 in rye:wheat and 1 1/2 spoon of honey.
> (The more rye and the less honey, the "healthier" I would rate the house.
> I have seen ones where I could have no rye at all and needed 3-4 spoons
> of honey; and others where I could go almost to parity and use less
> that a spoon. This follows the house very strictly, I have hundreds
> of observations, and they deviate very little.
>
> I don't know what it is that causes it.
>

"We know a whole lot more about a whole lot of things... but we don't know 
any way to keep 'em from happening!"
                    -- Will Rogers

-- 

numerist at aquaporin4 dot com

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#162489

From	jmfbahciv <See.above@aol.com>
Date	2016-04-15 12:18 +0000
Message-ID	<PM00053084E142F640@aca41163.ipt.aol.com>
In reply to	#162448

Morten Reistad wrote:
> In article <PM0005305D38A461F6@aca43c2a.ipt.aol.com>,
> jmfbahciv  <See.above@aol.com> wrote:
>>Stephen Wolstenholme wrote:
>>> On 12 Apr 2016 12:47:00 GMT, jmfbahciv <See.above@aol.com> wrote:
>>>
>>>>
>>>>You can't use 100% whole wheat.  Try 3 cups white flour for every
>>>>cup of whole wheat and you'll have a better bread.
>>>
>>> Try mixing oats with your wheat. That makes even better bread.
>>
>>I also used buckwheat, raw wheat germ and flax with my home-grown
>>sourdough starter.  After I moved here, the starter died.  I don't
>>think it liked the water.
>
> Every house is different when it comes to making bread. And they
> are surprising in their effects.
>
> I often cheat an use the automatic breadbaker. This has a very
> reproducible outcome, removing a lot of those externalities that
> we apply when we make bread ourselves. So I could get a "gauge"
> on the different houses.
>
> A "normal" one would do 2:5 in rye:wheat and 1 1/2 spoon of honey.
> (The more rye and the less honey, the "healthier" I would rate the house.
> I have seen ones where I could have no rye at all and needed 3-4 spoons
> of honey; and others where I could go almost to parity and use less
> that a spoon. This follows the house very strictly, I have hundreds
> of observations, and they deviate very little.
>
> I don't know what it is that causes it.

Air currents, temperature and humidity during rising.  I heat
my oven just a tad and put the dough, covered with a wet towel,
in the oven for rising.  then I leave the oven light on to
maintain the temperature.  The oven light I had in Southboro
was hot enough so I didn't have to heat the oven.  The oven
I have here requires a boost of heat.

/BAH

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#162355

From	Walter Bushell <proto@panix.com>
Date	2016-04-12 17:44 -0400
Message-ID	<proto-63036E.17440012042016@news.panix.com>
In reply to	#162318

In article <PM0005304903035206@aca41e19.ipt.aol.com>,
 jmfbahciv <See.above@aol.com> wrote:

> Walter Bushell wrote:
> > In article <q9lngbl73hodvsc3kfrj966npovd8it6gd@4ax.com>,
> >  JimP <solosam90@gmail.com> wrote:
> >
> >> On Mon, 11 Apr 2016 09:54:58 -0400, Dan Espen <despen@verizon.net>
> >> wrote:
> >>
> >> >Morten Reistad <first@last.name.invalid> writes:
> >> >
> >> >> In article <PM000530346BFD1637@aca4464e.ipt.aol.com>,
> >> >> jmfbahciv  <See.above@aol.com> wrote:
> >> >>>Dan Espen wrote:
> >> >>>> Walter Bushell <proto@panix.com> writes:
> >> >>>>
> >> >>>>> In article <MPG.316b7c2a14d4f4a698a077@news.eternal-september.org>,
> >> >>>>>  "J. Clarke" <j.clarke.873638@gmail.com> wrote:
> >> >>>>>
> >> >>>>>> Disaster is more likely to come
> >> >>>>>> from not understanding that putting too much weight in the wrong
> place
> >> >>>>>> can cause control problems than from not understanding what goes on
> in
> >> >>>>>> the engine.
> >> >>>>>
> >> >>>>> Oh yes. Some drivers overload their car, because they (the drivers)
> are
> >> >>>>> so obese. What do you expect when the government is doing everything
> >> >>>>> thing the can do to increase obesity?
> >> >>>>
> >> >>>> Wow!
> >> >>>>
> >> >>>> Can only guess that you are blaming your own over eating on the
> >> >>>> government.  No cops in my kitchen, how about you?
> >> >>>
> >> >>>If you obeyed what the government recommends you should eat, your
> >> >>>weight would increase.
> >> >>
> >> >> The various governments we have are also very guilty of nudging our
> >> >> processed food towards a content of "very fast carbs", i.e. sugars and
> >> >> starches, and this has supplanted vegs, fibers, proteins etc.
> >> >>
> >> >> This has been done all through the value chain, and even though many
> >> >> government agencies may feign innocence, the total amount of
> agricultural
> >> >> subsidies, agricultural regulations, food pricing and regulation etc.
> >> >> and the purchase regimes for foods (through food stamps etc) all
> >> >> work towards this end.
> >> >>
> >> >> So, yes, our governments are pretty much responsible for a lot of the
> >> >> population's weight gain.
> >> >>
> >> >> Remember, eat your fish and carrots, like your mom told you to!
> >> >
> >> >Or like the government recommends:
> >> >
> >>
> >http://health.gov/dietaryguidelines/2015/guidelines/chapter-1/a-closer-look-i
> >> >nside-healthy-eating-patterns/#food-groups
> >> >
> >> ><http://tinyurl.com/hu3hvtu>
> >>
> >> The food groups pyramid is subjected to influence from special
> >> interest groups like the beef industry.
> >
> > More like the corn and soy industries. And pushing grains. I actually
> > made honest whole wheat bread twice. It was horrid. I made it with
> > fresh ground whole wheat.
> 
> You can't use 100% whole wheat.  Try 3 cups white flour for every
> cup of whole wheat and you'll have a better bread.
> 
> >
> > Anyway AFAIK there are no studies that show whole grains are healthy.
> > Compared to the white kinds they are shown to be less unhealthy.
> 
> The "unhealthyness" has to do with eliminattion of the germ which contains
> B vitamins.
> 
> /BAH

Too much carbohydrate and other problems especially with wheat.

-- 
 To terrify children with the image of hell,
 to consider women an inferior creation is that good for the world?  
  Christopher Hitchens

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#162371

From	mausg@mail.com
Date	2016-04-13 11:21 +0000
Message-ID	<slrnngsase.189.mausg@Smaus.org>
In reply to	#162355

On 2016-04-12, Walter Bushell <proto@panix.com> wrote:
> In article <PM0005304903035206@aca41e19.ipt.aol.com>,
>  jmfbahciv <See.above@aol.com> wrote:
>
>> Walter Bushell wrote:
>> >
>> > More like the corn and soy industries. And pushing grains. I actually
>> > made honest whole wheat bread twice. It was horrid. I made it with
>> > fresh ground whole wheat.
>> 
>> You can't use 100% whole wheat.  Try 3 cups white flour for every
>> cup of whole wheat and you'll have a better bread.
>> 
>> >
>> > Anyway AFAIK there are no studies that show whole grains are healthy.
>> > Compared to the white kinds they are shown to be less unhealthy.
>> 
>> The "unhealthyness" has to do with eliminattion of the germ which contains
>> B vitamins.
>> 
>> /BAH
>
> Too much carbohydrate and other problems especially with wheat.
>

There are lots of type of wheat, and outside that, lots of `grass' that 
produces grain that is wheat like. The Ethiopians have several. I think
that lots of illnesses now blamed on gluten, are really imaginary, but
even imaginar illnesses can kill you


-- 
greymaus

iD|marrA Raa|fLa 
Ireland

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#162419

From	Joy Beeson <jbeeson@invalid.net.invalid>
Date	2016-04-13 19:31 -0300
Message-ID	<6qhtgbh0b3iiqrug9ji8cco8ddnapo73oe@4ax.com>
In reply to	#162318

On 12 Apr 2016 12:47:00 GMT, jmfbahciv <See.above@aol.com> wrote:

> You can't use 100% whole wheat.  Try 3 cups white flour for every
> cup of whole wheat and you'll have a better bread.

Perhaps you can't, but mine is great.  But then I buy hard red and
white wheat flours at the mill.  ("red" (brown) wheat has more flavor,
"white" (tan) wheat is more delicate and makes better cheese sauce.)

I do add gluten when I make pizza.

-- 
joy beeson at comcast dot net
http://wlweather.net/PAGEJOY/
The above message is a Usenet post. 
I don't recall having given anyone permission to use it on a Web site.

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#162440

From	jmfbahciv <See.above@aol.com>
Date	2016-04-14 12:49 +0000
Message-ID	<PM000530710C3AC3CF@aca423ab.ipt.aol.com>
In reply to	#162419

Joy Beeson wrote:
> On 12 Apr 2016 12:47:00 GMT, jmfbahciv <See.above@aol.com> wrote:
>
>> You can't use 100% whole wheat.  Try 3 cups white flour for every
>> cup of whole wheat and you'll have a better bread.
>
> Perhaps you can't, but mine is great.  But then I buy hard red and
> white wheat flours at the mill.  ("red" (brown) wheat has more flavor,
> "white" (tan) wheat is more delicate and makes better cheese sauce.)

I'll have to try it.  IIRC, I got my info from _Joy of Cooking_.
I don't think I've ever used hard red wheat.
>
> I do add gluten when I make pizza.

Ah.  that might be the missing ingredient for 100% wheat bread.
Where do you get the gluten?

/BAH

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#162477

From	Joy Beeson <jbeeson@invalid.net.invalid>
Date	2016-04-14 23:38 -0300
Message-ID	<h0l0hbltj8o8ko1qp44fnvd7hhtd6ks9bl@4ax.com>
In reply to	#162440

On 14 Apr 2016 12:49:47 GMT, jmfbahciv <See.above@aol.com> wrote:

> Where do you get the gluten?

Kroger.  

-- 
Joy Beeson
joy beeson at comcast dot net
http://wlweather.net/PAGEJOY/

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#162487

From	jmfbahciv <See.above@aol.com>
Date	2016-04-15 12:18 +0000
Message-ID	<PM00053084D2301EF2@aca41163.ipt.aol.com>
In reply to	#162477

Joy Beeson wrote:
> On 14 Apr 2016 12:49:47 GMT, jmfbahciv <See.above@aol.com> wrote:
>
>> Where do you get the gluten?
>
> Kroger.
>
<grin>  I had no idea Kroger still existed.  Does gluten come
in a dry package like the yeast?

/BAH

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#162494

From	Peter Flass <peter_flass@yahoo.com>
Date	2016-04-15 09:23 -0400
Message-ID	<386442902.482418851.694622.peter_flass-yahoo.com@news.eternal-september.org>
In reply to	#162487

jmfbahciv <See.above@aol.com> wrote:
> Joy Beeson wrote:
>> On 14 Apr 2016 12:49:47 GMT, jmfbahciv <See.above@aol.com> wrote:
>> 
>>> Where do you get the gluten?
>> 
>> Kroger.
>> 
> <grin>  I had no idea Kroger still existed.  Does gluten come
> in a dry package like the yeast?
> 

Kroger is Frye's in Phoenix.  I see gluten all the time in various stores,
it's always jarring because SWMBO is gluten-intolerant and we're always
trying to make sure things don't have it in.  I think it comes in a bag,
like a small bag of flour, etc.

-- 
Pete

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#162517

From	Michael Black <et472@ncf.ca>
Date	2016-04-15 14:13 -0400
Message-ID	<alpine.LNX.2.02.1604151410170.17695@darkstar.example.org>
In reply to	#162494

On Fri, 15 Apr 2016, Peter Flass wrote:

> jmfbahciv <See.above@aol.com> wrote:
>> Joy Beeson wrote:
>>> On 14 Apr 2016 12:49:47 GMT, jmfbahciv <See.above@aol.com> wrote:
>>>
>>>> Where do you get the gluten?
>>>
>>> Kroger.
>>>
>> <grin>  I had no idea Kroger still existed.  Does gluten come
>> in a dry package like the yeast?
>>
>
> Kroger is Frye's in Phoenix.  I see gluten all the time in various stores,
> it's always jarring because SWMBO is gluten-intolerant and we're always
> trying to make sure things don't have it in.  I think it comes in a bag,
> like a small bag of flour, etc.
>
That's the contradictory thing, gluten itself is protein, you can wash the 
starch and bran out of flour and then flavor the results to make a "meat 
substitute".  So there's one camp that wants high gluten, or even gluten 
isolated from the rest of the flour, while another camp can't tolerate it.

I don't know whether things have changed, but maybe a decade ago I tried 
some non-wheat baked goods, for people who couldn't or wouldn't eat 
gluten, and while some of it worked out, it didn't taste that great. My 
suspicion is that the recipes I used were going for the health aspect, 
taste being secondary.  I'd certainly hope that has changed.

   Michael

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#162523

From	Peter Flass <peter_flass@yahoo.com>
Date	2016-04-15 15:24 -0400
Message-ID	<292094364.482440640.140913.peter_flass-yahoo.com@news.eternal-september.org>
In reply to	#162517

Michael Black <et472@ncf.ca> wrote:
> On Fri, 15 Apr 2016, Peter Flass wrote:
> 
>> jmfbahciv <See.above@aol.com> wrote:
>>> Joy Beeson wrote:
>>>> On 14 Apr 2016 12:49:47 GMT, jmfbahciv <See.above@aol.com> wrote:
>>>> 
>>>>> Where do you get the gluten?
>>>> 
>>>> Kroger.
>>>> 
>>> <grin>  I had no idea Kroger still existed.  Does gluten come
>>> in a dry package like the yeast?
>>> 
>> 
>> Kroger is Frye's in Phoenix.  I see gluten all the time in various stores,
>> it's always jarring because SWMBO is gluten-intolerant and we're always
>> trying to make sure things don't have it in.  I think it comes in a bag,
>> like a small bag of flour, etc.
>> 
> That's the contradictory thing, gluten itself is protein, you can wash the 
> starch and bran out of flour and then flavor the results to make a "meat 
> substitute".  So there's one camp that wants high gluten, or even gluten 
> isolated from the rest of the flour, while another camp can't tolerate it.
> 
> I don't know whether things have changed, but maybe a decade ago I tried 
> some non-wheat baked goods, for people who couldn't or wouldn't eat 
> gluten, and while some of it worked out, it didn't taste that great. My 
> suspicion is that the recipes I used were going for the health aspect, 
> taste being secondary.  I'd certainly hope that has changed.
> 

Some of it isn't inedible.  The big problem is that these days they put
flour, etc. into all sorts of things that would naturally be gluten-free.

-- 
Pete

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#162537

From	Joy Beeson <jbeeson@invalid.net.invalid>
Date	2016-04-16 00:23 -0300
Message-ID	<oqb3hbhor2o8tf9d4gbbf7lsa6enno8ajo@4ax.com>
In reply to	#162487

On 15 Apr 2016 12:18:44 GMT, jmfbahciv <See.above@aol.com> wrote:

> <grin>  I had no idea Kroger still existed.  

It's called "Owen's" in this neighborhood.  Kroger bought out the
local supermarket and closed down the Kroger store.  My mother-in-law
was upset at the time because she preferred Kroger, but the stuff she
liked -- such as the bag boy always offering to help you put the bags
into the car -- was transferred to Owen's.

I took the bag boy up on his offer the time I volunteered to fetch
bottled water in my pickup truck for a church event.  I stood in the
truck bed and he handed the cases up to me.

>  Does gluten come in a dry package like the yeast?

The last two packages of gluten I bought were boxes, like potato
flakes.  I think the gluten sold at Warsaw Health Foods comes in bags,
but I haven't looked lately.  I'm pretty sure gluten costs more at the
health-food store.  (Nuts, on the other hand, are cheaper there,
except walnuts, which are cheapest at Aldi.)

Gluten is always labeled "vital wheat gluten".  I just looked it up in
Wikipedia, and learned that "vital" is to distinguish pure powdered
gluten from prepared forms.  Didn't say why "vital"; but they had to
say something and "vital" is kewler than "powdered".

-- 
joy beeson at comcast dot net
http://wlweather.net/PAGEJOY/
The above message is a Usenet post. 
I don't recall having given anyone permission to use it on a Web site.

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#162550

From	jmfbahciv <See.above@aol.com>
Date	2016-04-16 13:13 +0000
Message-ID	<PM00053099B6BB0BDD@aca4007c.ipt.aol.com>
In reply to	#162537

Joy Beeson wrote:
> On 15 Apr 2016 12:18:44 GMT, jmfbahciv <See.above@aol.com> wrote:
>
>> <grin>  I had no idea Kroger still existed.
>
> It's called "Owen's" in this neighborhood.  Kroger bought out the
> local supermarket and closed down the Kroger store.  My mother-in-law
> was upset at the time because she preferred Kroger, but the stuff she
> liked -- such as the bag boy always offering to help you put the bags
> into the car -- was transferred to Owen's.
>
> I took the bag boy up on his offer the time I volunteered to fetch
> bottled water in my pickup truck for a church event.  I stood in the
> truck bed and he handed the cases up to me.

The stores near Southboro, Mass had IQ-challenged people who would
help if a person needed it.  There's nothing like that here in
Mich.  I do remember bagboys taking the groceries out when I was
a kid.  New Jersey still has people who will pump gas for you.

>
>
>>  Does gluten come in a dry package like the yeast?
>
> The last two packages of gluten I bought were boxes, like potato
> flakes.  I think the gluten sold at Warsaw Health Foods comes in bags,
> but I haven't looked lately.  I'm pretty sure gluten costs more at the
> health-food store.  (Nuts, on the other hand, are cheaper there,
> except walnuts, which are cheapest at Aldi.)
>
> Gluten is always labeled "vital wheat gluten".  I just looked it up in
> Wikipedia, and learned that "vital" is to distinguish pure powdered
> gluten from prepared forms.  Didn't say why "vital"; but they had to
> say something and "vital" is kewler than "powdered".
>

Thanks for the info.  I don't remember seeing a package like that
but I'm one who hates to shop.

/BAH

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#162573

From	mausg@mail.com
Date	2016-04-16 20:35 +0000
Message-ID	<slrnnh58f0.1lj.mausg@Smaus.org>
In reply to	#162550

On 2016-04-16, jmfbahciv <See.above@aol.com> wrote:
> Joy Beeson wrote:
>> On 15 Apr 2016 12:18:44 GMT, jmfbahciv <See.above@aol.com> wrote:
>>
>>> <grin>  I had no idea Kroger still existed.
>>
>
> The stores near Southboro, Mass had IQ-challenged people who would
> help if a person needed it.  There's nothing like that here in
> Mich.  I do remember bagboys taking the groceries out when I was
> a kid.  New Jersey still has people who will pump gas for you.
>
>>

With the IQ challanged people, how do you tell them nicely
that they have made a mistake?


>>
>>>  Does gluten come in a dry package like the yeast?
>>
>> The last two packages of gluten I bought were boxes, like potato
>> flakes.  I think the gluten sold at Warsaw Health Foods comes in bags,
>> but I haven't looked lately.  I'm pretty sure gluten costs more at the
>> health-food store.  (Nuts, on the other hand, are cheaper there,
>> except walnuts, which are cheapest at Aldi.)
>>
>> Gluten is always labeled "vital wheat gluten".  I just looked it up in
>> Wikipedia, and learned that "vital" is to distinguish pure powdered
>> gluten from prepared forms.  Didn't say why "vital"; but they had to
>> say something and "vital" is kewler than "powdered".
>>
>
> Thanks for the info.  I don't remember seeing a package like that
> but I'm one who hates to shop.
>
> /BAH


-- 
greymaus

iD|marrA Raa|fLa 
Ireland

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csiph-web

Which Books Can You Recommend For Learning Computer Programming?

Contents

#162443

#162458

#162479

#162484

#162531

#162448

#162457

#162489

#162355

#162371

#162419

#162440

#162477

#162487

#162494

#162517

#162523

#162537

#162550

#162573