Good to hear! Sounds like you'll be back at it before long. Grandpa told me there are two kinds of golfers, those that have back pain and those that are going to have back pain.
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- Thread starter Wildcat Droppings
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I totally agree. My favorite little city on earth. The beaches and sand dunes are large and spacious. Everyone who loves history and old stuff should visit St Augustine.
Years ago most everybody headed to Florida would stop in at the Fountain of Youth and drink out of the same fountain Ponce de Lean did. Now people just fly over it on their way to Orlando or Miami. They miss out a very interesting place.
My Aunt swore by White Lily Flour... I use the King Arthur. In doing a search on Walmart.com one of their stores about 20 or so miles from here carries White Lily. (I'd have to be over that way for something else but if I do get over that way, I won't forget it.)
Both of my grandma's were very picky about flour. My daddy's mother would fight you over Martha White and my mother's mama preferred White Lily. Both would not consider baking any other brand than the one they preferred..
From watching Doc Martin I noticed that they don't always use "the" like Americans do, i.e. "you need to go to hospital".
Name brand of flour doesn't matter so much as the protein content. Want something crunchy, use a high protein flour. Want it to be fluffy, use a low protein flour. Basically if you are using yeast then you would want a high protein content. If you are using a chemical leavening agent you would use a low protein flour.
White Lily might have a lower protein content in their "all purpose" flour than King Arthur. That's probably where the differences in brands comes into play.
I like to bake because I consider each time to be a chemistry experiment. Time, temperature, ingredients, ingredient ratio, vessel are all important.
White Lily might have a lower protein content in their "all purpose" flour than King Arthur. That's probably where the differences in brands comes into play.
I like to bake because I consider each time to be a chemistry experiment. Time, temperature, ingredients, ingredient ratio, vessel are all important.
Huge realization for me happened with a BBC report I heard in France (Giens Peninsula) during week of 1986 World Cup final. Announcer discussed differences between American and British accents. A modern American accent from New England area (Mass/RI/CT) is apparently closer to older spoken dialect than modern British. It seems during mid-1800s, Brits jumped on this fad involving rolling "R's" in an attempt at sounding more sophisticated. The classic British accent evolved, whereas New England accents not so much. Interesting stuff. I also read similar accounts later on in other publications.
Plus there's the different dialects, Cornish, cockney, etc.. I'm not an expert, just amateur observer.
I loved my folks honeymoon pics. They took one with some guy dressed like Ponce. They also had a TV that they couldn't turn off, even when unplugged. Poltergeist I'm assuming. That or my parents have been lying to me all these years.
When you put it that way, a Burger King biscuit may be the way to go.😁
Most boos I have ever seen at any shoppette or Class VI was at Belvoir. Went down the street from the on post hotel I was staying in while there for Passport agent testing to get my rum and coke for the night and the shoppette I went to had more alcohol than anything else in there by far. There must be some hard corps drinkers around there.
Never went to the UK but, I lived in the British Army housing area and worked with them as well as Scots and Belgians at the 4th USAFAD in Germany and got all of those sayings as well. One mentioned earlier "Brilliant" was I thought the most over used word from the Brits.
Who do we have in this thread a bunch of descendants of Graham Kerr?
My Mom loved that guy. Must have been the accent. She loved Englebert Humperdink too. Probably butchered the spelling on that one.
Yeah, my mother watched the Galloping Gourmet all of the time. That is how I knew his name.
I studied about flour in my quest for the perfect pizza crust. 00 Caputo. Very fine ground and high protein content. The yeast you want is Panangelino Lievito. That yeast with any all purpose flour will make some of the best bread you've ever eaten. Best I've ever made anyway.
I've got that flour. Bought an outdoor pizza oven that I haven't used yet.
Well, my wife might know that but I sure don't however, since I am now retired I was thinking about learning how to cook. Some of the best chefs in the world are men. Maybe it's time I manned up.
We have used the Caputo 00 flour since I built our pizza oven........I haven't tried the yeast but I have copied the name and will very soon......if I could figure out how to post a picture......I would like to show my oven.......Actually I just ordered three boxes with 10 pkges ea........
Moisture content of your dough is about as important as the flour. Any dry active or rapid rise yeast will do. Read about cold fermentation to get the best results.
I know how to cook some things. For anything complicated though I just use a recipe. You can cook about anything if you know how to read and measure properly.
You can order it off Amazon, that's where I get mine. It tastes amazing and as I said earlier, it makes for a great loaf of white bread.
For complicated dishes I would struggle, no patience.
I went on a 3-week scuba expedition to England and Scotland with my ex, a few other Germans and an American back during the mid-80s. After unpacking and getting situated, we visited a pub near Harrogate, England. Once we ordered a pint, we sat down for planning our trip further north to Scotland.
Beer flowed pretty good. As we discussed our next move, in walks an elderly English gent, who overheard us speaking German.
"Germans!?!", he exclaimed. "Why are you here?", he asks. I told him we stopped for overnight on our way up north to Scotland. He starts screaming, "Gerries are back! Gerries are back!". Dude runs out the pub. Barmaid comes up to us and said don't mind him. He'd been captured by the Wehrmacht during WW2. Apparently, they roughed old boy up pretty bad as a POW.
Crazy stuff.
Don't cook complicated dishes. You're welcome.
"Mind the gap"......Or how about the mad rush in the rail stations when they post the platform # of the trains......
Only Einstein cooked complicated dishes.
My first tour in Germany saw me going to neighboring towns to Frankfurt (was stationed there for a few months before going to Hanau) to just get out and learn the culture. I stopped at a restaurant for lunch after getting off a train in this small town. When I tried to order the waitress said (in broken English) she could not understand me so, she got her boss (the owner) because he spoke good English. He took my order and then said that it would be on the house. He sat with me for a few and explained why. He was a prisoner of war in WWII and was brought to America to be held there. While being a prisoner he said he was treated much better by the American soldiers than he was by his own unit and that future visits from me to his restaurant would be treated the same. I went a few times afterwards just to see him and talk but, did not want to take advantage of him. I heard similar stories with others while there including an old Italian lady who owned a bar/eatery who gave me free food and alcohol when I wanted it but, I paid many times and told her I could not and would not take advantage of her. On occasion if low on funds I would drink or eat for free but, not very often.
I only dated a couple but, that didn't last. Too hard on my patience.
Dude! It's insane, especially when you're dragging your folding bike in the case and carrying a full backpack. I know reduced ticket prices are available between 9 am - 3 pm local, at least that's how it worked during my last visit in 2010. They discourage Tube travel for tourists 6-9 am local. I assisted one elderly lady navigating those long, steep stairs at a station. What a chore.
Another thing I noticed in London: no trash cans. It seems IRA planted bombs in the doggone trash cans during "The Troubles".
My wife is from a small farming commuinity on the Cane River in Yancey Co. NC......so naturally I have spent quite a bit of time down there over the last 46yrs.........I love it in the summer when the state fishery seeds the streams coming out of the mountains with trout........I don't care for the area in the winter but when it comes to summer........that is the place to be.......there was a general store just up the river that had a black bear in a cage for the tourist to gawk at.........he got out and people were running around carrying rifles and shot guns...........you wold have thought they was being invaded by a bear army........the bootlegger walked around with a damn .44 strapped to his waist like a cowboy.........love those mountains............espicially if you get back off the road.......Love the mountains best.
A swamp. My first day at work in DC I went to a "mandatory" mixer at about 4pm. They booze it up heavy around here from what I hear...
I still have mine, the 1219. Works like a charm.
Just checked. I've still got my old Kenwood turntable sitting in the closet behind me. Built in 1985.
My receiver-amp was bad-ass. Sold it for more than I paid to a German friend. Still own the Sansui speakers. Amp could kick the speakers off and cause lights to dim on a 220V German house circuit. Purchased my Kenwood rack afterwards.
Nice! Back in the days of the monster receivers.Just checked. I've still got my old Kenwood turntable sitting in the closet behind me. Built in 1985.
My receiver-amp was bad-ass. Sold it for more than I paid to a German friend. Still own the Sansui speakers. Amp could kick the speakers off and cause lights to dim on a 220V German house circuit. Purchased my Kenwood rack afterwards.
Yes, sir. That piece of equipment quickly evolved into a local legend. Pipe burst over the winter and shorted out the receiver. Before a spring scuba trip tp Spain, I took the receiver to repair shop in Darmstadt. Coincidentally, I dropped off the receiver before heading to Spain on a tour bus, spring 1985. Returned from the dive trip. Paid about $100 for repair. Japanese tech repaired the unit. He indicated he'd replaced main amp with a better unit.
Much better. It really could crack glass hitting the right notes. Unbelievable performance.
I still have my Pioneer SX-3900. Cranks out 120 watts per channel and I've rarely turned it up past half way. The most powerful receivers in the day were the Pioneer SX-1980 (270 watts conservatively) and this bad boy. The Marantz 2600 (300 watts).
Marantz 2600 vintage receiver | eBay
Sounds great and clear. See the attached pictures for more details. We’re willing to demonstrate its sound in recording videos after it’s sold or in person if local pickup.
www.ebay.com
In theory. It's all relative though.
I've got a Marantz SR68 hooked up to the Technics turntable running through some old school Polk R15 floor standing speakers. Never turn it up over half way and that's too loud. I think it's rated at 75 watts per channel.
10 o'clock is about all I can stand when it comes to volume.
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