Shawn Highfield wrote to DAVE DRUM <=-

Also tonic is a legit type of soda - which I quite like until it's
mixed with booze. It contains quinine and was originally used as a treatment for malarial fevers.

I too enjoy tonic water with a bit of lime and a ton of ice. Nothing better on a hot day IMO.

I picked up some fake gin and it adds a nice bit of flavour as well. Clever Gin N/A is what I got. Gave up the hooch completly last
October. Taking at least a full year off of it.

I've never like gin. It's the juniper berries its flavoured with. Gag a
skunk out of a garbage can. I've been pretty much teetotal for several
years. Not on purpose - just haven't had the taste for it. When I did
add booze to my tonic it was generally a decent grade of tequila. IIRC
the last alcoholic anything I had was at the next-to-last echo picnic at
Dale & Gale Shipp's .... I shared a few beers with Glen Jamieson who
had flown in from Australia.

I'm pretty sure this is G-F but I'd check the Cholula (one of my go-to
hot sauces) before serving it to a celiac sufferer.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tres Agave Grilled Halibut
Categories: Seafood, Fruits, Vegetables, Citrus, Chilies
Yield: 2 Servings

MMMMM------------------------VINAIGRETTE-----------------------------
1/4 c Cholula Hot Sauce
1/4 c Extra virgin olive oil
1 Lime; juiced
1/2 c Orange juice

MMMMM---------------------------SALAD--------------------------------
1/2 Head cabbage; shredded
1 Mango; in thin strips
1 Jicama; in thin strips
4 Radishes; sliced paper thin
1/2 Red onion; sliced
3 Sprigs cilantro; chopped

MMMMM--------------------------HALIBUT-------------------------------
2 (7 oz) portions halibut;
- skin off
Olive oil; for brushing
1 Lime; juiced
Salt & pepper

FOR SLAW: Put all ingredients into a large bowl, pour
dressing over the top and toss. Let stand while grilling
the Halibut. Mix all together adding the extra virgin
olive oil last slowly stirring it in until texture has
slightly thickened and oil is incorporated. Taste and
modify to your preference. If you would like more heat add
more Cholula Hot Sauce. For more citrus, add more orange
juice.

FOR HALIBUT: Lightly brush portions with extra virgin
olive oil and a small pinch of kosher salt and pepper and
a squeeze of lime on both sides.

Place on a hot grill for 30-45 seconds then turn at 45
degree angle. Grill for another 30-45 seconds then turn
and finish.

Take off of grill and place on clean plate and let the
Halibut rest while you plate the salad. When finished
place Halibut fillets on top of salad and serve.

Serves 2

Tres Agaves Mexican Kitchen & Tequila Lounge; 130
Townsend Street (at 2nd) San Francisco, CA 94107

From: http://cholula.com

Uncle Dirty Dave's Archives

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... Hang on to your speeding tickets. Collect three and get a bicycle!
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

Toss in sody and fizz water for the generic part. Add dope to the Coca Cola part. I was in Memphis in Unc's Yacht Club when I first heard
that one. I'm sure it's regional only and probably originated because
the original Atlanta drug store Coke had cocaine as an ingredient.

I've heard sody and sody pop but not fizz water or dope. Knew that the original Coke had cocaine in it, not sure when they changed the recipe.

Probably hen the gummint made cocaine illegal.

Also tonic is a legit type of soda - which I quite like until it's
mixed with booze. It contains quinine and was originally used as a treatment DD> for malarial fevers.

I made the mistake of mixing up a small can of orange juice concentrate with tonic water once. We ended up dumping most of it down the drain
after trying it.

I, on the other paw, would probably have enjoyed it.

Title: Whole Wheat Biscuit Mix - BHG

I do a baking mix that's 100% whole wheat flour that works out well for me, maybe because I've used whole wheat flour for so long. May try incorporating some whole wheat pastry flour next time I make it. Mine
also includes dry milk but no sugar.

What is the difference between whole wheat flour and whole wheat
pastry flour? If you know. I eat whole wheat bread and toast by preference. But I know that it's not 100% whole wheat. Not even the
"whole grain" stuff.

Different type of wheat--hard, winter durham (or red) wheat is used for regular whole wheat flour, has more gluten in it than the soft spring wheat used for pastry flour. Pastry flour is good for biscuits,
muffins, pie crusts, cookies, etc where you don't need the structure
like you get with the harder wheat and yeast; the leavening of baking powder is sufficient. When I bake bread, if it's whole wheat, I'll use winter wheat, ground in our mill, and all whole wheat flour. If I'm
making rye bread, we'll grind the rye berries, then I'll also use
winter wheat and a bit of gluten since rye flour has little to no
gluten.

Thanks for that. It's a good day now since I've added to my store of
knowledge.

Question, would xanthan gum work where you have low gluten. I've been
doing a bunch of G-F recipes and they seem to use xanthan gum as a sort
of "binder" in place of the gluten.

Title: Russian Black Bread
Categories: Breads, Grains
Yield: 2 Loaves

Looks good but a bit of gluten will help them rise higher. I generally
use @ 1/4 cup (some ingredients in my bread making aren't measured precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves
of bread.

I'm so glad I'm not afflicted w/celiac disease. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Featherlight Rolls
Categories: Breads,
Yield: 2 dozen

1/2 oz (2 env) active dry yeast
1/2 c Warm water (115ºF/46ºC)
1 tb + 1/3 c sugar; divided
1 c Warm milk (115ºF/46ºC)
1/3 c Shortening
2 lg Eggs
1 1/2 ts Salt
4 c (to 5 c) A-P flour

In a large bowl, dissolve yeast in warm water. Stir in 1
tablespoon sugar; let stand 5 minutes. Add the milk,
shortening, eggs, salt, 3 cups flour and remaining
sugar. Beat on medium speed 2 minutes. Stir in enough
remaining flour to form a soft dough (mixture will be
sticky). Do not knead. Cover and refrigerate overnight.

Punch dough down. Turn onto a lightly floured surface;
divide into 24 portions. Divide each portion into three
pieces; shape each into a ball. Place three balls in
each greased muffin cup. Cover and let rise in a warm
place until doubled, about 1-3/4 hours.

Bake @ 350ºF/175ºC for 13-15 minutes or until golden
brown. Remove from pans to wire racks. Serve warm.

Terri Duhon, Bryan, Texas

Makes: 2 dozen

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... I'm pining for a good tree pun. I wish they were more poplar.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)