What is in your cup?

[CRussel]

Good evening, all. Finishing up a pot of Lapsang Souchong.

A question for folks here. Has anyone bought tea from TeaSpring? I just placed an order, but really have no clue about them or whether the quality matches what they claim. (I ordered a Keemun, a Lapsang Souchong, and an Oolong.)

They appear to ship to just about anywhere, and the claims for quality are quite specific, which should be a good thing. But until I actually see the package here, I have no idea.

[Aurora W]

Cup of Sleepytime Herbal tea. Best fixer for a lingering cold I had in the house.

[The Terminator]

Some Earl Grey tea with milk and honey, and The Third Option by Vince Flynn.

[ProfCrash]

Never heard of Tea Spring, sorry.

[pdurrant]

Originally Posted by aceflor

I think you cannot bake bread with real whole wheat flour, it needs to be mixed with normal flour (at least that's what my machine guide used to say.....)

It depends on the wholemeal flour. If it's made from a particularly 'strong' (gluten-rich) grain, then it works fine, but otherwise you'll find it rises and then falls flat, as there isn't enough gluten to hold it up.

I've found a couple of brands in my supermarket that work fine (A Canadian flour, and a stone-ground flour, both labelled as being strong and for bread-makers.)

Or, you can just get some pure gluten powder and add it to your wholemeal flour.


Coke Zero in my cup.

[Stitchawl]

Originally Posted by pdurrant

Or, you can just get some pure gluten powder and add it to your wholemeal flour.

One of the bread machine cookbooks I was looking at has gluten powder added to just about every recipe. I wonder if there is such a things as 'too much' gluten? I have this mental image of a beautiful looking slice of bread that has the consistency of a truck tire...

I am about to dive into a lovely cup of East India Company's 'Assam' tea as I begin to prepare dinner!

Stitchawl

[orlok]

Originally Posted by poohbear_nc

Discovered a wonderful new dark stout!

http://www.oldehickorybrewery.com/stick_stout.html

I am a long time fan of Old Peculiar, but can't find it anywhere in the US anymore.

Hickory Stick is a very dark, very flavorful stout!

Old Peculiar! That brings back memories.

Memories like drinking 10 pints of it in the oldest pub in England. Memories like getting in the back seat of the car and lying down, as I was sure my friend (who had also had a similar quantity) reversed at speed down little country roads and I was sure we would have a crash. Memories like my friend refusing to drive any further until I got back in the front, or be left in the middle of nowhere. Memories like waking up in Accident & Emergency having 13 stitches put into my scalp after the car nose-dived 15 feet into a field.

Ah, Old Peculiar...

[Stitchawl]

Originally Posted by orlok

Memories like waking up in Accident & Emergency having 13 stitches put into my scalp after the car nose-dived 15 feet into a field.

Will the stitches be coming out soon?

Just about time for a nice glass of Bombay Sapphire. No more driving for me today.


Stitchawl

[Bookpossum]

Had some Bombay Sapphire earlier in the evening (with tonic) before dinner. Then after dinner a mug of Daintree tea.

Just off to bed now - goodnight!

[orlok]

Originally Posted by Stitchawl

Will the stitches be coming out soon?

Long gone .

Wish I could say the same for my scars (just lucky they are under my hair, and even luckier that I still have hair )

Black coffee with a shot of crème brulee syrup in my cup.

[ProfCrash]

Originally Posted by pdurrant

It depends on the wholemeal flour. If it's made from a particularly 'strong' (gluten-rich) grain, then it works fine, but otherwise you'll find it rises and then falls flat, as there isn't enough gluten to hold it up.

I've found a couple of brands in my supermarket that work fine (A Canadian flour, and a stone-ground flour, both labelled as being strong and for bread-makers.)

Or, you can just get some pure gluten powder and add it to your wholemeal flour.


Coke Zero in my cup.

Originally Posted by Stitchawl

One of the bread machine cookbooks I was looking at has gluten powder added to just about every recipe. I wonder if there is such a things as 'too much' gluten? I have this mental image of a beautiful looking slice of bread that has the consistency of a truck tire...

I am about to dive into a lovely cup of East India Company's 'Assam' tea as I begin to prepare dinner!

Stitchawl

I add gluten to the dough every time I make bread. Maybe I should add some more gluten. The bread tastes great it is just dense. I think I could use the loaf as a weapon if need be. But it does taste good.

OJ with my cereal and skim milk and blueberries. Finishing off my CROWW toast now.

[CRussel]

Finished my morning OJ, now sitting with a cup of Peet's Major Dickason's, trying to get myself motivated to actually do some work.

[ProfCrash]

Finishing off pot two of Rooibos Wild Berries and Thyme

[CRussel]

Peet's Pride of Port with lunch.

[ProfCrash]

Rooibos Lemon. Getting ready to toast some bread and put a little bit of chocolate peanut butter spread on it.