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Old 06-04-2012, 09:30 AM   #3181
StephLS
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Originally Posted by Tropical Wilds View Post
If you like, I can do a run through on it and report back. Can you just tell me what page it's on? I could probably get to it today.

EDIT: Nevermind, I found it. I will say that I'll probably make it using bread flour instead of high gluten flour... That stuff is crazy expensive. Hope that's OK.

EDIT AGAIN: This week I'm doing 50's Prime Time features, so I probably won't get to it today... But I did put it on the planner for next week.
Wow thanks, Yes I did use bread flour because I had no idea where to get the high gluten flour. 50`s Prime Time, i love that restaurant, !!!!
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Old 06-04-2012, 01:18 PM   #3182
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Bread flour has a higher gluten content than regular flour
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Old 06-04-2012, 02:25 PM   #3183
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Very true. The recipe we're looking at calls for high gluten flour, but at $7 for a 3 pound bag at KAF, bread flour is the more economical choice. LoL!

The high gluten content is about 14.1% with KAF, but with good bread flour the gluten is about 12.7%, so it's a good substitute I'm thinking.
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Old 06-04-2012, 02:26 PM   #3184
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Wow thanks, Yes I did use bread flour because I had no idea where to get the high gluten flour. 50`s Prime Time, i love that restaurant, !!!!
Have you made it once and it didn't come out?

And me too! It smells like the dining room of 50PTC in here. LoL!
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Old 06-10-2012, 11:13 AM   #3185
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Currently going through the thread and putting it all into a PDF file. Currently on page 24. If anybody wants a copy, let me know.
I would love a copy, thank you so much for doing this! I will pm you my contact info... Thank you again!
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Old 06-10-2012, 11:35 AM   #3186
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Currently going through the thread and putting it all into a PDF file. Currently on page 24. If anybody wants a copy, let me know.
I would also love a copy! My email is jennjzee@gmail.com. Ty ty ty!!!
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Old 06-10-2012, 02:43 PM   #3187
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Currently going through the thread and putting it all into a PDF file. Currently on page 24. If anybody wants a copy, let me know.
Would love, love, LOVE this!! scottandcandi@eastlink.ca
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Old 06-10-2012, 05:04 PM   #3188
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Originally Posted by Tropical Wilds
Currently going through the thread and putting it all into a PDF file. Currently on page 24. If anybody wants a copy, let me know.



I would love a copy too. That is a very nice thing to do. Thank you.
abettens@hotmail.com
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Old 06-10-2012, 05:50 PM   #3189
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I would very much appreciate a copy of the PDF Tropical Wilds.
Thank you for doing this and for sharing it with us!
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Old 06-10-2012, 06:04 PM   #3190
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Currently going through the thread and putting it all into a PDF file. Currently on page 24. If anybody wants a copy, let me know.
Oh, that's sooo generous of you ; I'd love a copy as well. deekaypee@gmail.com

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Old 06-10-2012, 07:48 PM   #3191
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= = = = = = = = = = = =
Chilled-to-the-bone Honeydew Melon & Mango Soup

Honeydew melon, peeled and de-seeded
Mangos,peeled and chopped
Clear honey
Whole milk
Plain yogurt
Sour cream
Lemon - juiced

Puree all the ingredients together and served in a chilled bowl. Garnish: mint leaves, sour cream




i just had a question about this recipe.... i was on the magic in may, and the recipe was titled "chilled to the bone honeydew & watermelon soup" should i assume that i just replace the mangos for the watermelon & nothing has changed? also, there are no amounts given for any of the ingredients.
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Old 06-10-2012, 10:12 PM   #3192
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= = = = = = = = = = = =
Chilled-to-the-bone Honeydew Melon & Mango Soup

Honeydew melon, peeled and de-seeded
Mangos,peeled and chopped
Clear honey
Whole milk
Plain yogurt
Sour cream
Lemon - juiced

Puree all the ingredients together and served in a chilled bowl. Garnish: mint leaves, sour cream




i just had a question about this recipe.... i was on the magic in may, and the recipe was titled "chilled to the bone honeydew & watermelon soup" should i assume that i just replace the mangos for the watermelon & nothing has changed? also, there are no amounts given for any of the ingredients.
Maybe they change the fruits seasonally or as available? I found one called Chilled Orange and Mango Soup

Yield: 2 quarts

Ingredients

2 pounds mango puree

1 cup buttermilk

2 cups orange juice

1/4 cup honey

Salt and allspice to taste.

Method:

Blend mixture until totally smooth. Chill for one hour and serve garnished with fresh mint.
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Old 06-11-2012, 10:10 AM   #3193
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Currently going through the thread and putting it all into a PDF file. Currently on page 24. If anybody wants a copy, let me know.
I would also love a copy. Sstevens1997@comcast.net
Thank you!!
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Old 06-11-2012, 10:51 AM   #3194
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Very true. The recipe we're looking at calls for high gluten flour, but at $7 for a 3 pound bag at KAF, bread flour is the more economical choice.
You can also get little boxes of gluten (6 oz or so), and add the gluten to an all-purpose flour. Keeps sealed up in the fridge for quite some time. Sometimes more economical, sometimes not.

A caveat. My husband, who does bread in the breadmaker, swears by it. I've been known to swear at it, although usually I just can't see a difference. I think it works better for some recipes than others, but have never been able to figure out why.
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Old 06-11-2012, 11:05 AM   #3195
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The Command considers us a bunch of losers. But we’re gonna do it right this time, ’cause we’re the best. If we don’t... We’ll be drummed out of the corps.
 
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Just a quick note... I'm still plugging away, though it's taking longer then I thought. But we're getting there. My son has been sick so that's adding some time, but I'm going to be staying home to take care of him so I may get caught up.

To everybody who sent PMs, I'm not ignoring you... I got like 50 of them and just haven't had a chance to respond yet. LoL!

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Originally Posted by shalom View Post
You can also get little boxes of gluten (6 oz or so), and add the gluten to an all-purpose flour. Keeps sealed up in the fridge for quite some time. Sometimes more economical, sometimes not.

A caveat. My husband, who does bread in the breadmaker, swears by it. I've been known to swear at it, although usually I just can't see a difference. I think it works better for some recipes than others, but have never been able to figure out why.
Personally, I'm kind of a yeast dunce. Part of is where our kitchen is... It's always CRAZY hot and I always have to reduce the rise time, though it varies sometimes by how much, but the rest of it I'm sure is operator error.

I did see that you can buy gluten in little boxes, and I was so tempted, but I just couldn't figure out what to do with it after that one recipe. LoL!
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