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Old 06-02-2011, 12:26   #46
mark46th
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Blitzz- That's what I mean- I ate everything, I had so many protozans and bacteria in my digestive tract, it was thrown off when I returned to the states and clean food preparation. Fortunately, I live close to Mexico so I could go down there for street food and my monthly E. coli injection....
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Old 06-02-2011, 16:32   #47
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Originally Posted by craigepo View Post
Really?

I have been trying to get these yeast rolls figured out, and have had some yeast problems. I hadn't even considered salt in the butter.
I doubt the salt in your butter is causing the problem. Send me your recipe and I will have P&B "Chef" take a look.....
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Old 06-02-2011, 17:14   #48
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I doubt the salt in your butter is causing the problem. Send me your recipe and I will have P&B "Chef" take a look.....
Heck, just post it. We'll figure out what it kneads.

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Old 06-02-2011, 18:40   #49
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Originally Posted by wet dog View Post
Too funny.

A thought just occured to me, 2/3 of the worlds population drinks raw milk. I read recently, that in CA, (and several others states), it is illegal to sell raw milk to your neighbors, in fact, it is illegal to sell farm fresh eggs, but you can give them away, the milk also.

How sad, looking for an explanation, anyone care to enlighted me.

I understand that pastuerization made it possible to transport milk further distances for larger population bases to offer milk, but why make it illegal?

Think of it. Raw milk only forces one to have land, raise livestock, perhaps chickens, raise a hog, vegatable garden. One might attempt making butter, cheese and canning produce. Some might even call that independance.
I believe it is legal in CA to sell raw milk. It is not legal in Colorado and maybe 40 other states. My family has to own part of a cow to get our raw milk.

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Drinking raw milk can only lead to independance.
yup - that is a part of it. He who controls the food, controls the people. I also look at where the money is coming from. The same people who want to take guns away want to take away raw milk.

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Originally Posted by longrange1947 View Post
Pasturization, I believe ended bovine TB spread as well as other milk borne diseases. TB of the eyeball is ugly. Homogenization, I believe made it easier to ship all over, as it stopped seperation of butter fat from the skim.
Diseases still occur in pasteurized dairy. As big dairy advertises in the mass media, these stories don't often get published with the same zeal as those awful home-schooling conservatives and their raw milk. Cows that are owned by smaller farms and graze in fields live longer and healthier lives than those cows that eat grain and never leave the stall.
http://www.californiarawmilk.org/sit...dOutbreaks.pdf


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R.L.- Over the last 20 years, there have been breakouts of Listeria here in So Cal. The most common sources for Listeria are raw dairy products. Listeria is fatal about 20% of the time. It is especially hard on pregnant women and their babies.
Raw milk is often locally consumed and isolated. When disease breaks out in store-bought eggs or milk, the recall can over several states. Look at the cucumber issue in Europe currently.
http://www.cnn.com/2011/WORLD/europe...html?hpt=hp_t2

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Originally Posted by mugwump View Post
Land O Lakes, so I can show future generations of boys the "cut the knees out and put them behind the flapped package" trick. Bewbies.

ETA: Link
that has been around since the 70s.

Last edited by BigJimCalhoun; 06-02-2011 at 19:05. Reason: spelling nad adding link to story on Fox
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Old 06-03-2011, 08:34   #50
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.............................
that has been around since the 70s.
Actually before that.
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Old 06-06-2011, 14:17   #51
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Besides 2A issues, I'm astounded to learn my current state ("America's Dairyland") bans these unprocessed products from being sold or "advertised" as such. Wet Dog is right. It's the road to independence; during the last hysterical egg recall bride & I celebrated with omelettes. I wonder if the local Egg Task Force will be fast-roping down into my yard...

Better days might be coming. Besides the bill to repeal concealed-carry statutes is one in the spirit of "Keep A Family Cow" to allow local producers to "go raw" under many circumstances. I understand there's more than one person who makes a phenomenal feta, labelled as cat food, sold at $15/lb and they sell out quickly.

Moo.
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Old 06-06-2011, 18:13   #52
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I think I am still dying from the alar treated apples I ate in the 1990s.
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Old 06-07-2011, 11:12   #53
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Originally Posted by craigepo View Post
Really?

I have been trying to get these yeast rolls figured out, and have had some yeast problems. I hadn't even considered salt in the butter.
Agree with TS - salt in the butter prolly not a consideration in yeast rolls. (he's a certified expert, I'm just a lifelong mauler of yeast bearing products)

Depends on what your issue is - what's wrong with your yeast?

Some probable factors - age of yeast, relative humidity/temp of the day, temp of water, food for the yeast...

LL
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Old 06-08-2011, 17:39   #54
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Kerry Gold Irish Butter. OMG.

But it's expensive so I use Land o' Lakes...mostly the whipped variety.
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Old 06-08-2011, 17:41   #55
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Originally Posted by x SF med View Post
My doctor made me switch to Smart Balance... I still use butter for baking and sauteeing.
Mine too. Then I read the label, said screw it and use butter....very sparingly. For Sauteeing I use either Canola or Olive Oil, and depending on the recipe a smidge of butter.

I use whipped butter on my multigrain toast.

And when it comes to baking there is NO substitute...it's BUTTER!
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Old 06-08-2011, 18:32   #56
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Kerry Gold Irish Butter. OMG.

But it's expensive so I use Land o' Lakes...mostly the whipped variety.
Whipped butter, so they "add" air to your butter and you pay more?
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Old 06-09-2011, 16:43   #57
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Whipped butter, so they "add" air to your butter and you pay more?
No, it's less than 2.00...and less calories and fat.
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Old 06-11-2011, 05:51   #58
BigJimCalhoun
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Less fat? I don't want that

I am cranking up the fat to be 40-50 percent of my diet
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Old 06-11-2011, 12:07   #59
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Originally Posted by LibraryLady View Post
Agree with TS - salt in the butter prolly not a consideration in yeast rolls. (he's a certified expert, I'm just a lifelong mauler of yeast bearing products)

Depends on what your issue is - what's wrong with your yeast?

Some probable factors - age of yeast, relative humidity/temp of the day, temp of water, food for the yeast...

LL
I have now interrogated approximately 10 ladies over the age of 65. I found out that I killed my yeast, so I tried again, measuring water temperature with my meat thermometer to 100-110 degrees. Put yeast, water and sugar in separate glass container to "turn on" before mixing (turn on the yeast, not myself).

I've now learned that I have to raise the rolls twice before baking, which requires raising the dough, punching it back down, then raising it again. I will report after my next batch.
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Old 06-11-2011, 18:08   #60
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Originally Posted by craigepo View Post
I have now interrogated approximately 10 ladies over the age of 65. I found out that I killed my yeast, so I tried again, measuring water temperature with my meat thermometer to 100-110 degrees. Put yeast, water and sugar in separate glass container to "turn on" before mixing (turn on the yeast, not myself).

I've now learned that I have to raise the rolls twice before baking, which requires raising the dough, punching it back down, then raising it again. I will report after my next batch.
If you are placing yeast into the water this is called "blooming" the yeast. You can place the sugar in with the flour and salt. Yeast will all die at 140, ensure your water is room temp, or 90 degrees is best. Place your unused yeast in the fridge. Do not actually "punch" down the dough but yes knock it down and allow it to rise again. While the dough is fermenting/proofing ensure there is a tight seal over the dough with cling-wrap this will prevent a "skin" from forming on the dough.
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