Bread update

part 2 - http://imgur.com/rGbao5X
part 3 - http://imgur.com/lmdHdL6
part 4 - http://imgur.com/rxh8prB

Brushing with water worked better than milk, but both worked better than the egg wash the recipe asked for. The end result was better than buying from a supermarket, but not as good as buying from a Turkish cafe. I think it's probably to do with the flour I used, which was 150g wholemeal and 350g bread flour... more wholemeal might have helped, or the more coarsely ground flour that is hard to get here.

And if you don't know what I'm talking about, then I've updated the wrong profile http://www.taste.com.au/recipes/12772/turkish+pide

Drive-in flour mill?

Here is everything my mother remembers about the recipe (and as it turns out, I was wrong about the oatmeal):

Marzipan Coconut Cookies

egg whites
marzipan paste
wheat flour
confectioners' sugar
unsweetened shredded coconut
lemon juice

1. Beat the egg whites until stiff.
2. Combine the other ingredients, then fold in stiff egg whites.
3. Form cookies with a spoon and bake.

The cookies should be golden but still soft.
Optionally, you could add a chocolate glaze to some of the cookies.

She doesn't remember the quantities of the ingredients or the oven temperature. I hope that's okay.

Someone at work brought these chocolate chip cookies in today. I asked her to email me the recipe since they were really good. So here you go...

Chocolate Chip Cookies
(makes 6 dozen cookies)

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 cups butter, softened
1/2 teaspoon salt
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 tablespoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking soda, baking powder and salt, then set aside.

2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix powder until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets covered in parchment paper. Refrigerate dough between batches so the dough doesn't become too soft before baking.

3. Bake for approximately 10 to 12 minutes in the preheated oven. Could be more or less depending on your oven. Edges should be golden brown.

Made these last night-I call em:

Chewy Sugar Cookies (monster version)

2 3/4 cups flour (sifted with:)
1 tsp baking soda
1/2 tsp baking powder

I cup (2 sticks) salted, butter (softened)
1 1/2 cups whole cane sugar
1 egg
1tsp (or to taste) vanilla extract
3-6 tbsp buttermilk
some ground cinnamon, and some more sugar for later

sift dry ingredients into bowl
in a separate bowl, cream sugar, extract, egg, and a small glug of buttermilk until creamy
mix wet and dry ingredients and add just enough extra buttermilk to make the mix slightly sticky but not wet (or, the opposite of how you like your women)

NOW comes the monster part:

Add to dough, some pure grated coconut (unsweetened), dried cranberries, and fresh almonds that have been hit with the coffee grinder to chop and powder a bit)

Place the dough in the freezer while you preheat the oven to 375°F

on an un-greased cookie sheet, place small dollops of dough that has been rolled in some of the coconut/almond mix you set aside extra

on top of each dollop that you flatten slightly with a fork, brush-on some buttermilk on each dough-glob, then sprinkle with a sugar and a ground cinnamon mix

Bake for 8-10 minutes on second-to-top oven rack

Real panty-droppers these, bet ya can't eat just five

Pair a chickens' on my back,
Bloodhounds on my track;
I'm pullin for my little 'ol shanty home
I'm pullin for my little 'ol shanty home

If they beat me to the door,
I'll hide' em under the floor;
Keep my skillet good and greasy all the time-
Keep myyyyy skill-eeeEET, good and greasy all the tiiime.

I'm goin down into town,
Gonna swipe me a big ham;
Keep my skillet good and greasy all the time.

Gonna get me a sack 'o flour,
Gonna cook it every hour;
Keep my skillet good and greasy all the time
Keep myyyyy skill-EEt good and greasy, all the tiiiime.

http://videosift.com/video/TEDX-Rupert-Sheldrake-The-Science-Delusion

@Sniper007 Quite the road less-traveled pardner but worthy of the task you've set before yourself. Ruperts' a maverick, snake-oil tinctured with hard science, faith fueled by invisible cosmic forces and brass balls. He used to be a regular on the old Art Bell Flour Hour-

He apparently, has been asked by the TED talk's cabal short of a recant, to please, "never come back," which is here on the Videosift, what you are being presented with in the realms of "health"and.....ahem, "science" by the armchair enthusiasts who fancy themselves experts on all subjects above mundane. You are now in the company of the marginally successful Disrupticons of the site whose ulterior M.O. is that of "Ointment Fly."

I commend and salute you, noble sir!

That tool McConnell has that look of the classic intelligence insect:

Big, scary skull
Forced smile (his resting face being a permanent frown)
Scripted, emotionless newsspeak
Ex-Military written all over his manner and tone

It's a goddamn cockroach infestation in the dry-goods pantry is what it is and weevils in the fucking flour tin!!

USED FOR WHAT THING?!

" in power stations, manufacturing plants, ice plants, flour mills, rock crushing plants, cotton gins, seed oil mills, textile mills, irrigation and drainage pumping stations, and many other locations."

I dont wanna fkn search through tens of rows on an external link to understand WHAT these things drove..

The seasoning is in the flour, but it is there... they might not have mentioned it in the video, but it's in the notes when you click through.

Of course, you are right that there are other components to health, however, I think the majority of our health is accomplished by what we do to our insides with a minority of the benefit coming through exercise.

I find it compelling that the heart patients too sick for bypass surgery are sent to Joel Fuhrman for fasting followed by a plant-based diet in order to get them safely back to health. In your own back yard, Joe Cross came out with "Fat, Sick and Nearly Dead." and was healed to health through a plant-based diet. The evidence for health through proper nutrition is now overwhelming. From Dr. John McDougal's, "The McDougal Plan," through Dr. Neil Barnard's, "Reversing Diabetes," we are seeing that the western diet is the main reason for the burden on our healthcare system.

My own story is this: Several years ago my blood pressure was 210/120. I was on 4 medications and had edema in my legs and was, at 54 years old, feeling that I was on my way out. The doctors were so concerned that they continued to recommend additional drugs and tests to see what was going on. At that point I went to an old friend named Richard. He is a nutritionist and he and his 10 children have NEVER been to a doctor. (He claims it is because he didn't poison his family with sugar and white flour among other processed foods). Through natural foods and supplements, he healed me. Last year I completed two rounds of P90X. That was the benefit of the internal healing. I was able to do that.

All that being said, a plant-based diet doesn't necessarily mean no meat. But if people choose to do a no meat diet, I suggest strongly that they plan on figuring out their protein requirements and making sure that they can eat a broad enough range of fruits, vegetables and legumes in order that they don't run a protein deficit. That is different, in my way of thinking, from a protein deficiency. It is possible to get all of some of the amino acids needed and lack some of the others. Trust me, that results in some weird side effects.

I believe the huge problem with discussing this issue with people is that it seems everyone has something to protect. So I normally don't talk about it unless someone comes to me who wants to get well. Even then, I am just a resource and offer no medical advice personally. I do, however, have a story to share with regards to improper nutrition.

I will add this beautiful tidbit : Linus Pauling's protocol for reversing heart disease is, in my mind, a remarkable piece of work. One doctor, when asked what he thought about it, said that he wasn't too sure it would work, but then again he hadn't won two Nobel Prizes either.

I'd been wondering what the puff of smoke was... according to an article in El Reg, quoting robohub.org, it was a flour filled shock absorber breaking.

Answer: Roll her in flour and look for the wet spot!!
But seriously, great performance and sense of humor!

Two tablespoons of cinnamon and two or three egg whites A half a stick of butter, melted, stick it all in a bowl Baby, stir it with a wooden spoon Mix in a cup of flour you'll be in heaven soon

Say everybody have you seen my balls? They're big and salty and brown If you ever need a quick pick me up Just stick my balls in your mouth

Oh, suck on my chocolate salty balls Put 'em in your mouth and suck 'em Suck on my chocolate salty balls They're packed vitamins And good for you, so suck on balls....


SOUTH PARK - CHOCOLATE SALTY BALLS LYRICS (partial)

http://www.youtube.com/watch?v=lnNYXgV7L-c