Re: Wienerschnitzel
  By: Ben Collver to Ruth Haffly on Sat Dec 30 2023 11:46 am

 >   Re: Wienerschnitzel
 >   By: Ruth Haffly to Ben Collver on Fri Dec 29 2023 12:24:11
 > 
 > RH> Just adding my $.02 to keep the echo going. At the end of next month,
 > RH> I'll have been on it for 30 years.
 > 
 > That's a long time!  How did you first find your way to this echo?
 > I've been using recipes from this echo since 1995, only i didn't know
 > they came from this echo.  I wish i had discovered it decades ago.
 > 
 > Recently someone on Mastodon asked for advice about "creating a recipe
 > site without ads or pages of backstory.. and what is the best platform
 > to build this on?"  They wanted to be able to invite others to
 > contribute recipes and have the option to monetize it.  I thought
 > about inviting them to this echo, but had some reservations.

Hi Ben, lots of us been here for years!  I'm the one that drifts in and out
now-a-days.  I'm not fond of monetized recipe sites.  Frankly, there are too
many free ones to bother paying.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's mustard bread
 Categories: Xxcarol, Breadmaker
      Yield: 12 Servings
 
  1 1/4 c  Water
      3 tb Honey
      3 tb Prepared mustard
      4 ts Olive oil
      3 c  White bread flour
      1 c  Rye flour
      2 ts Gluten powder
      1 ts Salt
    3/4 ts Dry mustard powder
      2 ts Active dry yeast
 
  Ok, sue me!  I tweaked this one pretty heavy from a book I have here.
  This one makes a lovely high rising darkish loaf with a rather nice
  mustardy taste.  The original used all white flour and dijon mustard
  matched to a coleman's dry mustard.
  
  I didnt have that handy so used a mix of prepared hot asian mustard
  matched to a little french's prepared yellow mustard (about 1/3 hot
  asian, rest the cooler flavered American favorite).  I didnt have
  coleman's dry either so used a fairly hot asian blended dry. Optional
  addition of a little wasabi powder (can use any horseradish powder)
  at about 1/8 ts was used as I wanted a little 'punch'.  You could
  also add a little crushed mustard seed if you want.
  
  Serving suggestions: with roast beef or a nice pastrami, this is a
  killer good bread!  Add a layer of good white cheese and possibly
  some coleslaw or sourkraut.  It really rocks with a cold beer!
  
  From the VB kitchen of: xxcarol 27JUN09 From: Carol Shenkenberger
  Date: 06-27-09
 
MMMMM

  xxcarol
--- SBBSecho 2.11-Win32