Ann T. and others...
lizbeth-gardener
6 years ago
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Shock and Awe: AnnT drops a bomb!
Comments (37)What a perfect package! Lori, I bet you forgot all your plumbing problems when you opened this box of goodies! I especially love the calendar, so personal, yet so appropriate. And those spoons are to die for! What an excellent job of researching your partner Ann! Lucky you, Lori! Enjoy your treasures. Catherine...See MoreCounty Fairs
Comments (29)Nice. Congrats...open class is hard. Sorry Bud couldn't enter his garlic. Always sad to see fair departments dwindle. Baking, photography, quilts and flowers (esp. dahlias) are the biggies here...lots of competition. And jam...lots of jam. Good for you for getting more competition going. I remember winning champion canner (or whatever they called it at the time) because they used a point system and I had the most blues, but only because I entered the most - nine jars. Hollow victory. I'm not entering any preserved food this year...they conned me into judging....See MoreAnne_ct and others: Best tick (and insect) repellents
Comments (25)Roxanna, just so you know....there isn't any pesticide that takes care of only the ticks. As a matter of fact, the ticks are pretty darned tough. The person you spoke to was either lying or misinformed. I would suspect the latter, if he was just the applicator. The comment about using 'only ten ounces for a hundred gallons of water' is a smoke screen.....a meaningless response that sounds good to the customer. The dilution rate depends upon the concentration of the active ingredient. I promise you, the rate that you were quoted was exactly what is needed to get the job done. It may very well have been 10 oz./100 gal.....or half that! The only thing that counts is what comes out of the hose and that will always be just what it takes to kill ticks, the tough guys. The non-target animals....the butterflies, lightning bugs and their beneficial larvae, bees, any insect, as a matter of fact, frogs, toads, lizards, and salamanders are all very sensitive. They came at peak bee activity time, judging by the time of your post. Bees end up taking it back to the hive. Grrrr, that's a cardinal rule for pesticide application: avoid spraying when bees are active. Cats, because they clean themselves, are probably the mammal most likely to be affected....other than those individuals who are very old, ill, immune deficient, very young, taking medications that affect the liver, and more. Pyrethroids have been found in milk. Alisande, the unmarked vans are hilarious....See MoreThe Holey Grail of Bread, thank you ann_t!
Comments (32)ann_t, you saw the shine! As my bread mentor, I sure wanted you do see my progress and am thrilled you popped in! I had a better photo showing the shine but didn’t upload it. I let this bread rise the same time, but the difference was the pizza stone and the grill – sure hope I can replicate it as we enjoyed in so much this weekend! I think you’ve done an amazing job at describing the uses of the pockets/holes, the flavor difference, texture difference. dcarch, as always, your words are so kind – thank you. I agree, a bread with only massive holes would be useless. It needs ‘pockets’! I admit, I am proud of this loaf. Ricky (fawnbridge), I’d never heard of ‘voonge’ but clearly I do it, a lot! We used this loaf to voonge gravy and bits from beef tips : ) Thank you for the kudos! mamapinky0 – wonderful descriptions of ciabatta and artisan breads – makes me hungry for it right now – and how blessed you are to have a bakery to make it for you! I like all breads – white and whole wheat sandwich for our lunches, and eggs on toast, savory for cheese and herb breads, uber-soft Hokkaido for melt-in-the-mouth dinner rolls and decadent French toast – and yes, even bread pudding. DH and I love the crust of artisan, the pockets that hold flavor, and the ability of this bread to hold up to moisture over regular sandwich bread – but the flavor is also quite good. We all have our preferences : ) Hi chas045! Seems you’ve been following posts! The credit really goes to ann_t, who in her recipe (link above) explains the entire process and includes wonderful photos. I thought it was the grill – my first pizza on the grill had nice holes and pockets accompanied with an excellent crust, but the 2nd was like my cast iron in the oven pizza… I suspect it’s the wetter dough, among other things. As with my first attempts decades ago with white bread, there came a point when it was muscle memory while kneading – it just felt and looked right at some point. Hopefully I can attain this over the next year on a consistent basis with artisan. annie1992, thank you! I’ve seen photos of your breads – and your bread always looks better than mine (and while it’s not about looks, when bread looks right, it tastes right) – and you explained it so well also, the artisan is chewier and more substantial. Chewier does not equate to ‘tough’ in case anyone who hasn’t tried it is wondering. . I started making artisan bread a few years back, but it was rather tasteless and touch, rather than chewy. The crust was like concrete also – and my pizza could not hold up to sauces, so I just stopped all attempts. ann_t’s tutelage and recipe have improved my recent efforts to the point we prefer this over sandwich breads now. I’m hoping others who want to try artisan breads will be encouraged to! I’ve learned some wonderful lessons in bread-making, but the biggest lesson which ann_t taught me: Don’t be afraid of the dough – it can take a lot!...See Moredcarch7 d c f l a s h 7 @ y a h o o . c o m
6 years agolizbeth-gardener thanked dcarch7 d c f l a s h 7 @ y a h o o . c o mplllog
6 years agolast modified: 6 years agolizbeth-gardener
6 years agoUser
6 years agolast modified: 6 years ago
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