wrote:
On Wed, 29 Jun 2016 09:04:26 -0400, Tom Gardner
wrote:

On 6/29/2016 12:13 AM, Terry Coombs wrote:

My bread recipes all call for 105° to 110° , I usually preheat
the mixer with hot water . I only use mine for mixing and the first
rise . FWIW I just started recently using Seal of Minnesota
unbleached baking flour from the local Mennonite store . Beats the
stuffin' out of the stuff we were buying at Walmart . Picked up a
50 lb bag just today ... I make all our loaf bread , hamburger and
hot dog buns , bread sticks , pizza dough . The wife does the sweet
stuff ...



Cooking is art, baking is science with a bit of art mixed in.
That's why I weigh everything except the yeast.
---

Gerry :-)}
London,Canada

I use measuring cups for ingredients but weigh the dough out . 450 gm for
loaves , 50 for hot dog buns and 75 for hamburger buns and bread sticks .

--
Snag

On Wed, 29 Jun 2016 23:48:38 -0400, wrote:

On Wed, 29 Jun 2016 09:04:26 -0400, Tom Gardner
wrote:

On 6/29/2016 12:13 AM, Terry Coombs wrote:

My bread recipes all call for 105° to 110° , I usually preheat the mixer
with hot water . I only use mine for mixing and the first rise . FWIW I just
started recently using Seal of Minnesota unbleached baking flour from the
local Mennonite store . Beats the stuffin' out of the stuff we were buying
at Walmart . Picked up a 50 lb bag just today ... I make all our loaf bread
, hamburger and hot dog buns , bread sticks , pizza dough . The wife does
the sweet stuff ...



Cooking is art, baking is science with a bit of art mixed in.
That's why I weigh everything except the yeast.

I was in a local Winco supermarket the other day. I didn't see what I
wanted in the baked goods area (sugar free sweets), so I walked over
to the back area, which was open. There was a lady there kneading 50#
of bread dough. We talked for awhile, and she told me that the big
(of course) baker who worked there made the 100# batches himself.
Crom, that's a lotta dough!

My Doc just (Weds) asked me to try to stay away from gluten.
"We'll see." is all I could say. g

--
"Government is not reason; it is not eloquent; it is force.
Like fire, it is a dangerous servant and a fearful master."
--George Washington

On 6/30/2016 8:52 PM, Terry Coombs wrote:

Darn , the wife has a night shift that day . I won't be cooking , probably
nuke some frozen burritos or something ... She's off on Thursday and I've
been wanting to try out the "power burner" on our new gas range with my wok
. Pork chow mein sound good ? (note to self , pick up some fresh ginger
root)


I'll bring the wine!

On 6/30/2016 8:55 PM, Terry Coombs wrote:
wrote:
On Wed, 29 Jun 2016 09:04:26 -0400, Tom Gardner
wrote:

On 6/29/2016 12:13 AM, Terry Coombs wrote:

My bread recipes all call for 105° to 110° , I usually preheat
the mixer with hot water . I only use mine for mixing and the first
rise . FWIW I just started recently using Seal of Minnesota
unbleached baking flour from the local Mennonite store . Beats the
stuffin' out of the stuff we were buying at Walmart . Picked up a
50 lb bag just today ... I make all our loaf bread , hamburger and
hot dog buns , bread sticks , pizza dough . The wife does the sweet
stuff ...



Cooking is art, baking is science with a bit of art mixed in.
That's why I weigh everything except the yeast.
---

Gerry :-)}
London,Canada

I use measuring cups for ingredients but weigh the dough out . 450 gm for
loaves , 50 for hot dog buns and 75 for hamburger buns and bread sticks .


We are baking brioche today.

On Thu, 30 Jun 2016 19:43:29 -0500, "Terry Coombs"
wrote:

wrote:
On Tue, 28 Jun 2016 23:27:46 -0500, "Terry Coombs"
wrote:

Terry Coombs wrote:
wrote:
On Tue, 28 Jun 2016 08:10:46 -0500, "Terry Coombs"
wrote:

wrote:
On Tuesday, June 28, 2016 at 4:47:20 AM UTC-4, Tom Gardner wrote:
My neighbor's got a leak in the hot water line running from the
manifold in her utility room to the kitchen sink. The copper
line is in or just bellow the concrete slab. The plumber has
to dig up a substantial portion of the kitchen floor to replace
the corroded line. He's going to use Copper. Wouldn't it be
better to use PVC?

If it is hot water, you might use CPVC. But not PVC. PVC is not
good for hot water.

Dan

I done screwed up then , all the plumbing in our new house is PVC
... oh wait , it's good for up to 140° and we keep the water
heater set at around 125° to avoid potential scalding . Still ,
it will bear watching ...
That's why I have a problem getting water in my weighing cup up to
120+ to use in my bread machine.
---

Gerry :-)}
London,Canada

My bread recipes all call for 105° to 110° , I usually preheat the
mixer with hot water . I only use mine for mixing and the first rise
. FWIW I just started recently using Seal of Minnesota unbleached
baking flour from the local Mennonite store . Beats the stuffin' out
of the stuff we were buying at Walmart . Picked up a 50 lb bag just
today ... I make all our loaf bread , hamburger and hot dog buns ,
bread sticks , pizza dough . The wife does the sweet stuff ...

"Mine" above refers to my bread machine ...
Using 120 F water gives me a dough temp of about 94 which seems to
work OK.
---

Gerry :-)}
London,Canada

My bread machine has the heating element in the bottom , don't know what
the dough temp actually is but it feels like around 100° or so when I pull
it after the first rise . I've been using the quick yeast , rise time is
about half of the programmed cycle .
The heating element on mine (B&D) is only for the bake cycle. I use
Fleishman's "Bread Machine Yeast" and recently discovered that it
should be refrigerated after the jar is opened.
---

Gerry :-)}
London,Canada

On Thu, 30 Jun 2016 01:10:27 -0400, Tom Gardner
wrote:

On 6/29/2016 10:13 PM, Larry Jaques wrote:

Dad and I nearly throttled Mom every time she made a decent meatloaf.
99% were horrible, but those few she made well were never recipeed.
Her excuse was that she just used whatever was on hand, and she liked
variety.

She was a great cook overall, but those damned meatloaves really teed
us off. When I taste something great, I want the recipe, damnit!
Meatloaf can't often be called decent, let alone good.

--
Fear not those who argue but those who dodge.
-- Marie Ebner von Eschenbach



Recipes are rules and my step mom was above following rules.
OTOH, SWMBO refuses to allow any "*******ization" under any
circumstance.
---

Gerry :-)}
London,Canada

On Thu, 30 Jun 2016 19:52:32 -0500, "Terry Coombs"
wrote:

Tom Gardner wrote:
On 6/29/2016 9:39 AM, Terry Coombs wrote:

You'd probably like my hamburger steak with mushroom gravy and my
spaghetti sauce ... those 2 are all mine . I sometimes follow a
recipe - loosely - but usually tweak it to our tastes .


See you next Tuesday?

Darn , the wife has a night shift that day . I won't be cooking , probably
nuke some frozen burritos or something ... She's off on Thursday and I've
been wanting to try out the "power burner" on our new gas range with my wok
. Pork chow mein sound good ? (note to self , pick up some fresh ginger
root)
Seems like I may have gotten this thread detoured a bit off plumbing
problems! The main reason I follow RCM!
---

Gerry :-)}
London,Canada

wrote:
On Thu, 30 Jun 2016 19:43:29 -0500, "Terry Coombs"
wrote:

wrote:
On Tue, 28 Jun 2016 23:27:46 -0500, "Terry Coombs"
wrote:

Terry Coombs wrote:
wrote:
On Tue, 28 Jun 2016 08:10:46 -0500, "Terry Coombs"
wrote:

wrote:
On Tuesday, June 28, 2016 at 4:47:20 AM UTC-4, Tom Gardner
wrote:
My neighbor's got a leak in the hot water line running from
the manifold in her utility room to the kitchen sink. The
copper line is in or just bellow the concrete slab. The
plumber has to dig up a substantial portion of the kitchen
floor to replace the corroded line. He's going to use
Copper. Wouldn't it be better to use PVC?

If it is hot water, you might use CPVC. But not PVC. PVC is
not good for hot water.

Dan

I done screwed up then , all the plumbing in our new house is
PVC ... oh wait , it's good for up to 140° and we keep the water
heater set at around 125° to avoid potential scalding . Still ,
it will bear watching ...
That's why I have a problem getting water in my weighing cup up
to 120+ to use in my bread machine.
---

Gerry :-)}
London,Canada

My bread recipes all call for 105° to 110° , I usually preheat
the mixer with hot water . I only use mine for mixing and the
first rise . FWIW I just started recently using Seal of Minnesota
unbleached baking flour from the local Mennonite store . Beats
the stuffin' out of the stuff we were buying at Walmart . Picked
up a 50 lb bag just today ... I make all our loaf bread ,
hamburger and hot dog buns , bread sticks , pizza dough . The
wife does the sweet stuff ...

"Mine" above refers to my bread machine ...
Using 120 F water gives me a dough temp of about 94 which seems to
work OK.
---

Gerry :-)}
London,Canada

My bread machine has the heating element in the bottom , don't know
what the dough temp actually is but it feels like around 100° or so
when I pull it after the first rise . I've been using the quick
yeast , rise time is about half of the programmed cycle .
The heating element on mine (B&D) is only for the bake cycle. I use
Fleishman's "Bread Machine Yeast" and recently discovered that it
should be refrigerated after the jar is opened.
---

Gerry :-)}
London,Canada

I use their bread machine yeast too , says quick rise on the bottle . It
only comes out of the freezer long enough to measure it into the mix .

--
Snag

wrote:
On Thu, 30 Jun 2016 01:10:27 -0400, Tom Gardner
wrote:

On 6/29/2016 10:13 PM, Larry Jaques wrote:

Dad and I nearly throttled Mom every time she made a decent
meatloaf. 99% were horrible, but those few she made well were never
recipeed. Her excuse was that she just used whatever was on hand,
and she liked variety.

She was a great cook overall, but those damned meatloaves really
teed us off. When I taste something great, I want the recipe,
damnit! Meatloaf can't often be called decent, let alone good.

--
Fear not those who argue but those who dodge.
-- Marie Ebner von Eschenbach



Recipes are rules and my step mom was above following rules.
OTOH, SWMBO refuses to allow any "*******ization" under any
circumstance.
---

Gerry :-)}
London,Canada

Oh the horror ! Different folks have different tastes , I can't think of a
single recipe I use regularly that I haven't made changes to "make it ours"
..
Oh , and my wife makes an absolutely delicious meat loaf . Only one I ever
really liked enougn to request it . Great with smashed taters and field peas
(my preference is red rippers) .
--
Snag

wrote:
On Thu, 30 Jun 2016 19:52:32 -0500, "Terry Coombs"
wrote:

Tom Gardner wrote:
On 6/29/2016 9:39 AM, Terry Coombs wrote:

You'd probably like my hamburger steak with mushroom gravy and my
spaghetti sauce ... those 2 are all mine . I sometimes follow a
recipe - loosely - but usually tweak it to our tastes .


See you next Tuesday?

Darn , the wife has a night shift that day . I won't be cooking ,
probably nuke some frozen burritos or something ... She's off on
Thursday and I've been wanting to try out the "power burner" on our
new gas range with my wok . Pork chow mein sound good ? (note to
self , pick up some fresh ginger root)
Seems like I may have gotten this thread detoured a bit off plumbing
problems! The main reason I follow RCM!
---

Gerry :-)}
London,Canada

I haven't heard any complaints ... but to get back to the original subject
, I went under the house to insulate the hot water pipes to the new kitchen
yesterday . Saw a dripping elbow , looked and realized I'd never glued it !
Tomorrow I need to cut in to the new lines to insert tees for the new
laundry room , plan to finish insulating after .

--
Snag

On Fri, 1 Jul 2016 20:06:32 -0500, "Terry Coombs"
wrote:

wrote:

Snag wrote:
Recipes are rules and my step mom was above following rules.
OTOH, SWMBO refuses to allow any "*******ization" under any
circumstance.


Oh the horror ! Different folks have different tastes , I can't think of a
single recipe I use regularly that I haven't made changes to "make it ours"
.

Absolutely. If something calls for a clove of garlic (or less), I
seldom use less than an entire bulb, etc.

--
"Government is not reason; it is not eloquent; it is force.
Like fire, it is a dangerous servant and a fearful master."
--George Washington

On 29-Jun-16 11:22 PM, wrote:
On Wednesday, June 29, 2016 at 5:52:14 AM UTC-4, axolotyl wrote:
On 28-Jun-16 11:35 PM, wrote:
On Tuesday, June 28, 2016 at 6:56:33 AM UTC-4, Karl Townsend wrote:
On Tue, 28 Jun 2016 04:46:17 -0400, Tom Gardner
wrote:

My neighbor's got a leak in the hot water line running from the manifold
in her utility room to the kitchen sink. The copper line is in or just
bellow the concrete slab. The plumber has to dig up a substantial
portion of the kitchen floor to replace the corroded line. He's going
to use Copper. Wouldn't it be better to use PVC?


FWIW the Pex heavy duty flexible line is a great solution. Hide it
behind a mop board, etc and don't bust up the concrete

+1 for Pex, I used some to re-plumb hot water lines in the garage.
Much cheaper than copper.

George H.


+2, Pex is cheaper, easier, quicker and better.

Grin, My only issue with pex is that I bought a 100' roll of 1" stuff
and it was a pain trying to get it straight. Hot air gun and lots of
bending with arms... ughh. Maybe there's a better way to straighten it?

George H.



Living in Australia I can roll it out down the driveway and let it lay
in the sun for a few hours. Works for retic piping too. Probably not
today as its only about 16°C out there now.