MobiRecipe

How To make Eddy's Oyster Loaves

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3 sm Loaves French Bread
1/2 ts Garlic powder
2 tb Melted butter
3 Doz fresh oysters
2 tb Melted butter
Milk First, almost split the loaves lengthwise, leaving a hinge. Scoop out the soft middle and save the crumbs. Then add a 1/2 tsp of garlic powder (not salt) to 2 Tbls melted butter, and brush the cavities. Next, drain the oysters and save the liquid. Saute' them in the rest of the butter till the edges curl - about 5 minutes. Put the oysters into the loaves, mix the crumbs you saved with the oyster liquid you saved, and add them, too. Shut up the loaves now. STOP HERE. Then wrap them in cheesecloth dipped in milk, twisting the ends and tucking them under the loaf. Bake them on a baking sheet for half an hour at 350^. Cut them in half before you serve them. 6 servings
(Note from the book: Eddy was a San Franciscan who owned a bar and made small oyster loaves for his married male customers to take home to their wives. These were pacifiers. But Eddy is dead now, and Mother must pacify herself. This is good for a special lunch. I also know a family who has it traditionally as Christmas Eve supper.) From: The Compleat I Hate To Cook Book by Peg Bracken Food & Wine RT [*] Category 3, Topic 6 Message 168 Fri Mar 06, 1992 YLR.ROSE [Cafe Queen] at 19:25 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

How To make Eddy's Oyster Loaves's Videos

Cooking Three Stooges

Cooking Three Stooges

Eddy's Kitchen Episode 2 - Homemade Sourdough Bread

Sourdough Bread Recipe

Ingredients

5 cups of bread flour. Regular, all-purpose flower will work but bread flour has 1% more protein and helps hold the dough together when making bread.
1 cup hot water
4 Tbs warm water
3 Tbs sugar
2 tsp salt
1 pkg dry yeast
1 Tbs butter (I cook most dishes with Parkay)
1 ½ cups sourdough starter

Procedure

Keep the Starter in the refrigerator when not in use. If you have time, pull the starter out and let it warm to room temperature before use. This will give the bread a more robust flavor in my opinion. Feed the starter every week or two if you have not used it. If liquid develops on the surface of the starter, simply stir the liquid back in before use. Feed the starter after every use to replenish the starter volume. Feed the starter amounts listed below. If you are low on volume, feed double the regular amount 24 hours before using.

Feed the starter with: 1 cup 2% milk
¼ cup sugar
1 cup flour

It will be a little lumpy. Stir it well, cover and put back in the refrigerator. I use a 6 cup Tupperware bowl for mine. It will smooth out when you get ready to cook with it.

To make bread or rolls

Mix the yeast in a small bowl with the 4 tsp warm water.
In a large mixing bowl, place the cup of hot water. Cut the butter in slices and let it melt in the water. Add the sugar and salt and stir to dissolve.

Mix in the starter(some call it culture) and then add the dissolved yeast
Mix 4 cups of flour one at a time. The first two will mix easily. I tend to use a mixer with bread hooks for the last two cups of flour. If you don’t have bread hooks, simply mix the 3rd cup in with a wooden spoon then I will hand mix or knead the 4th cup in.
Cover the bowl and place in the over with the light on. The ideal temperature is between 70 and 105. If the dough gets too hot it will kill the yeast and bacteria in the sourdough.
Let the dough rise until it has doubled in volume. This usually takes about 2 hours
Pull the dough out and knead into two loaves. I put ½ cup flour on top of the dough while in the bowl and start working it in. Sourdough dough tends to be sticky, keep plenty of flour on your hands while working.
Divide the dough in two and knead into loaves one at a time on a flat surface covered with flour
Place the loaves in buttered bread pans and put back in the oven and allow to rise until double in size. The dough should rise up and almost be the shape of bread, sticking out of the top of the bread pans! This usually takes about an hour and a half.
Gently pull the loaves out and preheat oven to bake at 350 degrees F.
Cook the two loaves 25-26 minutes. Most ovens have a slight difference in cook time.
I pop or roll the bread out on a cutting board or surface covered with a thin kitchen towel. Once they are out I cover them lightly with another thin towel.

Use a bread knife with a serrated edge and the bread will slice nicely.
If making rolls, simply knead the dough into balls a little smaller than a tennis ball. Cook the rolls for about 18 minutes plus or minus.
Have fun with the sourdough. Experiment with cinnamon bread. Try and get it rolled out flat (not easy with sourdough) and use pecans or other nuts, cinnamon, brown sugar and thin slices of butter. Roll into a loaf, place in bread pan, allow to rise and cook!

Food on the Page – Learn about cookbooks, menus, and American culture.

Cookbooks and menus are much more than guides to your next meal. They tell you who you want to be, where you think you fit into your social world, and which cultures you feel comfortable exploring. We will look at American cookbooks and restaurant menus across the history of the nation and how Americans have defined both regional and national cuisines.
Maryellen Burns collects cookbooks, kitchen gadgets and food-related ephemera. Former owner of In Any Event, a Sacramento special events and catering firm, she now writes and teaches about food, writing, history, art and travel. She winces when asked how many cookbooks she owns for it is not the quality but the number that is significant. Menu’s and matchbooks are a constant acquisition.
She also directed FoodTalk, series of food-related talks, workshops, and classes held in partnership with the Sacramento Public Library and Sacramento County Historical Society and We Are Where We Eat, in partnership with Capitol Public Radio.
She is a member of Les Dames d’Escoffier, Slow Food, The Culinary Historians of Northern California (and many others) and authors of five or more books on food and food history including Lost Restaurants of Sacramento and their Recipes, A Taste of History, Pear Pearfection, and Whip Up A Cookbook. Her newest book – Extracts: Mostly True Stories with a Sprinkling of Recipes should have been out by now but she is having way too much fun developing programs like this one tonight.

The Renaissance Cafe features regular programs on almost every subject imaginable. We feature authors, writers and speakers throughout the state; food, drink and cultural historians; Renaissance Society members; and others from our community who are passionate about the past and the present.Renaissance Cafe works with community partners to offer these free lectures. Thank you to our associates from The Art Deco Society of Sacramento, Culinary Historians of Northern California, Friends of the Sacramento Library, Sacramento Public Library, Friendship Force, Sacramento Book Collectors Club, Sacramento Historical Society, Sacramento River Delta Historical Society, Social Distance Theater, and many others.
Learn more about Renaissance Society at

Fishband MAGIC TROUT | shimano SLX71mgl | 4️⃣2️⃣ randuk sungai hulu langat

* SEBARAU langat | cubaan ROD baru | lesen rod*

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Assalamualaikum geng.. video baru lagi.. sempat aku wat lagi video layan sebarau.. maklumlah ni je yg dekat dgn umah.. inshaAllah habis pkpb aku layan tmpt lain plak.. video aku ni byak freshwater.. inshaAllah tahun depan aku layan laut plk..dulu masa giler main laut tak wat video geng.. gambar je simpan.. nanti akan ada lagi video mancing yang lain gais.. video ni aku test rod yang aku beli dari sifu botuck atau abg aku.. aku nak layan setup bc yg ringan plk.. padu tak padu.. jom layan gais.. ok selamat menonton..

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Setup LIGHT

REEL ~ shimanoSLX mgl 71hg
ROD ~ fishBAND magic trout 2-4lb
LINE ~ PE hunter 6lb
LEADER ~ berkley 12lb
LURE ~ macam2 ada

Setup ULTRALIGHT(simpanan)

REEL ~ shimano Soare BBc2000sshg
ROD ~ KUYING teton 2-4lb
LINE ~ asuka pink 6lb
LEADER ~ berkley Vanish 10lb
LURE ~ pelbagai

Editing ~ kineMASTER
FilmoraGo
PicsArt

Angler ~ ikanbuntalz [FB]
Ikanbuntalzjr [IG]

Angler botuck
Haziq (kwn baru)
Aizat(abg ipar)

Location ~ hulu langat, selangor

Music ~ no copyright song

#sebarau #hampala #streamfishing #shimano
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SIAPA YANG BERANI JEWER TELINGA CHEF JUNA ? | SENSEN BONE SETTING 2023 #SenSenBoneSetting

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