honeye22

Umm, now you've got me wondering. I'm at work now - the notes I took on the recipe are at home. I'll check tonight. That doesn't sound right, does it? Probably I halved both times from the original recipe. ← Well, it would appear that I overcompensated and added a bit too much water. The dough was a giant sticky mess, but the bread turned out marginally well. The crust is nice and crunchy, and it has a pretty good crumb, but was still a bit soggy in the middle. I've got a much drier dough at home resting so hopefully I will get it right in time for turkey day!

Or add the oats when you first turn out the bread. Thats when I add raisins, when I use this recipe to make raisin bread. Then you don't have to worry about them sucking up water. ← Well, I mixed up two more batches of dough this morning and used a bit more water and I think I'm on the right track...dough was definitely "shaggy and sticky". Hopefully, when I get home I will have two glorious huge balls of dough ready to be baked!

Do you think a clay pot or a sandy pot (if you're talking about the Asian cooking vessels) can take the heat needed? Especially when throwing a room temperature proofed dough into said pot? It does seem that for this recipe, a 3 to 4 quart sized dutch oven is the right size. ← Hi all, I hope you can help me with this recipe. I tried to spice my loaf up the first time I made it this weekend, and used wheat flour and added oats and honey. My dough wasn't "sticky and shaggy" as the recipe said it was, it was very dense and dry. When I baked the loaf, it didn't rise or anything. It tasted really good, but I'm wondering if I needed to add more water because of the oats? A friend told me I added too much water, but I think it was the exact opposite...I'd like to make a loaf or 2 for Thanksgiving, so any help you can give would be much appreciated.

that actually looks really good! Thanks!

I got the white flesh variety...at first I thought maybe it wasn't ripe yet, but I guess it is all around just not very tasty. So disappointing! I will, however, try the face mask though. Thanks for the tip!

Hey all, I have a bit of a delima. Since I discovered Dragon Fruit a few months ago on the web, I've been obsessed with finding it here in DC so I could try it. Many weeks of calling and exploring various markets paid off last night...I managed to snag one at Whole Foods. I got it home, and took pics to remember the moment, and then grabbed a spoon to dig in. .....but it really tastes.... BAD. Maybe not so much bad as just different and totally not what I was expecting. It has such a pleasant citrus fragrance, I was expecting a taste similar to that of a Kiwi. Boy was I wrong! So now, what do I do with it? I hate to waste it (little buggar cost $7!!), and I hope that maybe mixing it with something will improve its taste. Any suggestions??

I have to mule in boxes of goodies to the US whenever I come over Last week when I came in I got a bemused look from Customs ( after two hours waiting to get through immigration - you Americans must be soooo proud of Kennedy Airport ) as they pulled out two boxes, one filled with Flake, Ripples and Flake Twists - white and dark chocolate AND a huge box of Crunchie bars " Thank Crunchie it's Friday" The one Chocolate I love which I can't get in the UK is an Australian "crunchie style" honeycomb bar called Violet Crumbles. S ← I had never heard of Cadbury Flake before reading your post, and after looking it up on the net I think I MUST try it. do you know of any places in the US that sell it? I live in DC currently. Thanks!!

that is actually not as strange as you think. A) I do the same thing, it is a nice kick B) the Indians that first started drinking hot chocolate also did this. I can't remember why, but a little cayene or chili powder in hot cocoa is awesome.

My mom eats butter straight from the fridge! She just stands there at the kitchen counter, slicing butter and popping it in her mouth. Her eating habits are sometimes just as nasty as mine....heh heh heh. ← how is it that none of you are roughly the size of a house???? I walk by the Krispy Kreme store, and my hips expand by about 5 inches! Seriously, I wish i had that kind of metabolism. I plan to make an entire dinner tonight of guilty pleasures: Roasted garlic smeared on toasted bread with olive oil, fried corn, french fries with gravy and maybe some cookie dough if I'm up for it. "happy heartburn.......happy heartburn......"

Okay. After reading Ling's post I don't feel quite so bad about my own list: -Pork. Bacon, sausage, ham, anything with pork in it is yummy to my tummy. -Gravy. Last night I had chicken wings (fried, of course) and french fries smothered in gravy from the Chinese carry out around the corner. -Fluffernutter sandwiches. Peanutbutter, marshmallow fluff, bread.....yum. -fried potatoes cooked in at least a stick of butter. And then bacon fried in the leftover potato butter.... okay, I may have to hit the Chinese carry out tonight for more gravy covered goodies. Oh man, whomever invented gravy should be granted Sainthood.

When you say vomit flavor, you are talking about the special line they put out for the Harry Potter fans?? They are called Berty Botts' Every Flavor Bean.....an boy were they not joking. The grass one really tasted like grass (or rather, how grass smells). The vomit one was entirely too realistic for me....really tastes like vomit (how do they DO that???) Then there was ear wax.....sardine, dirt (I actually was impressed with that one as well) and all other sorts of vile combinations. Great fun!! I will also say that I LOVE the buttered popcorn one. It's just the right mix of salty and sweet and it's just great!

er...nice onion!!!

i can't seem to get enough chocolate. Chocolate covered pineapple, chocolate n peanutbutter, chocolate cookies....I think if you offered me a chocolate covered booger right now, I'd eat it. only 3 days left....

Wow, I thought my friends were the only ones!!! We used to make Beer floats...yup, beer and vanilla ice cream. It's actually really good. I've always said that if 7-11 marketed a beer flavored Slurpee, I'd be their biggest fan. Mmmm.....beer slurpee.......

I usually just stand at the sink and peel and eat mine, but I want to take some chilled to a get together this weekend...does anyone know how to get the pit out of the middle wihout mutilating the delicate fruit? I guess they could be cut in half, but I kind of want to preserve the shape as much as possible....