My first no knead bread attempt

Hehe IKWYM:) I rarely make any of those any more, for that very reason:))

Reply to
Ophelia
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"Bob (this one)" wrote in news:12o5n5pp8pmcjf3 @corp.supernews.com:

It is *bread* that you don't have to knead. Whether or not it uses baking powder or yeast is for the pedants.

Bit of a pompous ass, aren't you? So who died and made you NetCop/BreadCop?

Stop trying to be a dipshit.

Damper is a 'no-knead' *bread*.

Reply to
PeterL

"aem" wrote in news:1166204533.234258.69420@

80g2000cwy.googlegroups.com:

Yep, 2 hours from top to bottom, and from side to side, and the changes are very striking.

I'm looking forward to the great range of local produce, the fishing (both salt and freashwater) and the peace and quiet :-)

Being compared to Alaskans?? I don't know if that's a good or bad thing!!

Reply to
PeterL

Ravenlynne wrote in news:EZwgh.12706$ snipped-for-privacy@newsfe23.lga:

That can *only* be a good thing ;-P

But thanks for that phrase, I'm going to have to introduce it to the Station House here :-)

Reply to
PeterL

"Mary Fisher" wrote in news:45829f01$0$756 $ snipped-for-privacy@master.news.zetnet.net:

Lookin' for 'spookies' ??

C'mon........ enlighten us heathens!!

Reply to
PeterL

Ravenlynne wrote in news:XXwgh.12694$gj2.9679 @newsfe23.lga:

It certainly is when you get away from the cities. Although Hobart has quite an interesting Heritage area in Salamanca.

But........ a city, is a city, is a city.

Well...... you've been to one place I haven't!! Japan.

Reply to
PeterL

"Mary Fisher" wrote in news:458284d6$0$761$ snipped-for-privacy@master.news.zetnet.net:

Okie doke.

Reply to
PeterL

Nah. It's for people who make a distinction like, oh, between a car and a truck. Or a blowhard caught up in his own ignorance and, well, everyone else. People who can see the differences, taste the differences and understand the differences. Pretty much everybody around here.

The thread started with a *very specific* approach to bread making. A long-rise yeast bread, you'll recall. You mocked the 24 hours it takes and said you'd rather have damper. That's like someone saying Boeuf Bourguignonne takes too long, so I'll have a can of Dinty Moore stew.

Somehow it became about camping out and wrapping it on a stick and campfires... and you.

You really are funny, however inadvertently.

You take it off-topic to a silly place, and when you get called on it, you act like *all* no-knead breads are defined by only that characteristic. I must defer to your depth of culinary knowledge.

Bwah...

Damper is no-knead *quick* bread. Like virtually all quick breads. And bran muffins. And applesauce bread. And banana bread...

You're the one that brought up the extraneous category of baking powder breads into a discussion of yeast breads. Like saying "Roast beef is good, but deep-fried pork is white."

Get over yourself. Or get an education.

Pastorio

Reply to
Bob (this one)

Bruce wrote in news:1K6dnQ1L7aLJ8B snipped-for-privacy@bt.com:

Have you tried their cheeses??

Might be a good investment opportunity there :-)

The nightlife is pretty quiet, hey? ;-)

Thanks. Probably better than Big Stronsay and Little Stronsay :-)

Reply to
PeterL

Bruce wrote in news:7- snipped-for-privacy@bt.com:

What part of the tomb is the runic graffitti in?

Reply to
PeterL

"Bob (this one)" wrote in news: snipped-for-privacy@corp.supernews.com:

Yep, sounds like you.

And threads aren't allowed to deviate in your tiny little mind, are they? Too confusing for you, is it?

Don't know what you're talking about. Is this the blowhard part of you that you mentioned before?

Damper, a 'no knead' *bread* was brought into the subject as a quick alternative to waiting 24 hours for the other sort.

LOL!!! Ahhhhhh, the little green eyed monster pokes his ugly head out again!!

Only in your silly little mind.

You can blowhard all you want, but even you state that "Damper is no- knead *quick* bread"

The Subject line states *quite* clearly....... "No knead bread".

What part of that don't you understand?

That's funny, I don't see *where* it specifies that all talk in this "no knead bread" thread *has* to be about 'yeast bread'.

Is that the pompous ass side of you coming out again and trying to dictate what everyone can, or can't, talk about?

Over here, we don't deep fry everything like you do, so we wouldn't know what deep fried pork is like.

Reply to
PeterL

Res ipsa loquitur, Peter. It's about distinctions you're unable to make.

Sure they are. But your confusing the radically different types of breads based on *one* characteristic shows your ineptitude. And to try to slough off other examples of the same sort of confused and ignorant parallelity shows you for the airbag you are.

Of course you don't Thank you for the demonstration.

And that would have been *the only* difference according to you. See how uninformed...?

And the subject wasn't "no-knead bread," it was about a first try with a specific kind of no-knead bread. Whooshed past you, huh...?

Spotted me, mate. I'm desperately envious (not jealous, buy a dictionary) of someone with so little knowledge of the subject that any schoolchild who has ever made a cupcake could instruct him.

Only because you can't see how foolish your "contribution" is. What I've been saying all along.

Back to that one note symphony, huh Peter? It didn't rise each of the last few times you tried it (bread pun) and it still sits flat... It was about *yeast* bread.

Wanna go back and read the subject line? I'll wait...

The part that comes below where you put your fingers in your ears and chant la-la-la-la-la-la... because to do anything else points out your blunder.

Of course not. Literal Peter...

Nah. Talk about anything you want. Probably be good to have a bit of knowledge about it, though, by contrast.

This your "A" material. Peter...? We going to talk about pork now?

You may go now. There's a good fellow.

Pastorio

Reply to
Bob (this one)

"Bob (this one)" wrote in news: snipped-for-privacy@corp.supernews.com:

Thanks for confirming that you find reading different information confusing.

That must be why you try sooooo hard to keep everything in one specific subject, hey?

Information overload??

if you can't stand the heat, get outta the kitchen.

*One* characteristic.

"No knead Bread"

You can't quite grasp that concept, can you?

ROFLMAO!!!!!

Talk about PKB!!!

No, but progression seems to whoosh right through your ears!!

I'll say again......... Damper is a *no-knead-bread*.

and a very good alternative to anyone who is either out camping, or doesn't want to wait a ridiculous 24 hours for a bloody single loaf of bread!!

Are you saying it's the *only* topic to be discussed in this thread?

Threads evolve, they change.

If you don't like it, go elsewhere.

Your pathetic little whining is not going to stop it happening.

Reply to
PeterL

I believe that cheese-making at the monastery is "on hold" at the moment. Only one of the monks is qualified to produce it and he tends to get sent away from time to time. But I can recommend the cheese, delicious.

Reply to
Bruce

At sunset on the winter solstice the sun's rays shine straight through the doorway and onto the back of the tomb. Several useful web references from

Reply to
Bruce

Poor Peter, posts getting more strident and more disjunctive. Edge of panic, note of trapped despair that must...Must...MUST be answered no matter how much of a non sequitur they offer. Edit to make shabby little points...

You know... About that "no-knead" thing and damper. I asked some of your friends about that and I'm afraid I have some bad news for you. Damper *isn't* a no-knead bread. Some of your friends don't even think it's a proper bread, but all of them knead. It's ok, Peter, we all make blunders like that. Well, let me correct myself, I said *all* but I really meant *you.*

See what I mean? Poor Peter thinks that a "black" car and a "black " soybean are comparable enough to introduce either one in a discussion of the other when talking about upholstery.

So, Peter, are muffins to be included in the "no-knead bread" category? Popovers? Banana bread? Funny how you avoid including them in the same category, sloughing off other examples. Forgive me, I missed your "other examples."

But not muffins? Not banana bread?

Waiting a "ridiculous" 24 hours is what a very large number of people do for bread. Your limited attention span and understanding seem to preclude your ever having a piece of good starter bread unless an adult makes it for you.

That you seem to think that one is an equal replacement for the other is the crux of your depressingly ignorant bleatings.

... but Damper appears to be a kneaded bread, after all. And you with so much bile, sturm and drang for not kneading. Here's the search URL

"Turn out onto a floured board and knead until smooth and silky, like a baby's bottom."

"Turn out on to a clean surface and knead briefly until smooth. Shape into a 25cm/10in round and place in the centre of a large, double-thickness sheet of oiled extra-thick foil."

"It was originally made with flour and water and a good pinch of salt, kneaded, shaped into a round, and baked in the ashes of the campfire or open fireplace." [...] "Gently knead on a lightly floured surface and then shape into a round, put on a greased oven tray."

Oh, look. They know the difference between a yeast bread and a biscuit... "Yeast lightens the bread and adds a tangy flavor; baking powder gives it the texture of an airy biscuit." "Turn dough out onto a lightly floured surface and knead until smooth, about 10 minutes, adding more flour as needed to prevent sticking."

"Knead for about 5 minutes (if you don't know about kneading, look in a good cookery book with plenty of pictures -- it's difficult to describe in words)."

For a hilarious non-recipe in Peter's style, check out This is the

*only* recipe for damper I saw that *didn't* ask for kneading. And after a read of what it does ask for, it soon becomes funny.

"Knead lightly on flat surface until smooth"

The Australian campfire cooks ask for it to be kneaded, too.

"Knead lightly on a board/flat surface/altar until smooth."

"Stir with a knife until just combined. Turn onto lightly floured surface; knead 20 seconds or until smooth."

From a site for educating folks... They think that damper isn't proper bread at all. More like a muffin, I guess.

"In the Australian bush, damper was usually cooked and eaten instead of bread. Find recipes for bread and damper and talk about the difference between the two."

"Gently mix the batter and knead to smooth dough."

Do you simply not know what kneading is?

Of course they do. And when they're changed by the undereducated and underinformed, they end up talking this kind of nonsense about no-think "bread on a stick" that still needs to be kneaded, when the subject is long-rise, ultra-hydrated, yeasted, steam-baked, heavy-crusted, large-bubbled, soft-crumbed European-style bread.

Right. Banish me. Crushed, I tell you. Crushed.

But there will always be those shallow drinkers of the Pierian Spring like you who think that bread is just bread and meat is just meat and noodles are just noodles and any one is as good as any other...

A recipe I'm sure you'll love, even though it calls for kneading, like all other damper recipes: "Crusty Cheese and Mustard Damperettes" Somehow I think of you when I read the word "Damperettes."

So how do you knead your damper, Matilda?

Pastorio

Reply to
Bob (this one)

Bruce wrote in news: snipped-for-privacy@bt.com:

For being a bad boy??!! ;-)

It'd certainly be a *very* marketable product just due to the location and manufacturers, but if it tastes good...... it's twice as marketable.

Reply to
PeterL

Bruce wrote in news:wK6dnfqm_q snipped-for-privacy@bt.com:

Been looking all *over* them!! *Very* interesting......... History was one of my favourite subjects at school, and you're living right in the backyard of it!!

So, not much information is about to find out *why* it was built, but having the sun strike the back wall........... during the solstice.... where's the alter?

Reply to
PeterL

No altar as such. There are many theories as to why it was built. You may find Sigurd Towrie's website of some interest, especially page And Golgotha monastery on Papa Stronsay is not the first, see my website for links.

Reply to
Bruce

Bruce wrote in news:5NqdnZ9V4p_- snipped-for-privacy@bt.com:

solstice....

Thanks, will check it out when I have a couple of spare hours!!!

Yep, been looking at the photos of the digs, especially where they unearthed the 'alter'.

Oh, and the 'graves'.

I find it *intensely* interesting that there is a pub in Reykjavik, Iceland, named after a guy (Gaukur) who was killed by the ancestor of a dude who carved some graffiti in Maeshowes' walls 200 years after his ancestors death!! *And* with the axe that belonged to the defeated Gaukur!!

BTW, where abouts in the tomb is the rune graffiti??

Reply to
PeterL

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