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Old 09-19-2004, 03:02 AM   #11
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Sorry about doubling up, but I just read the last line of Mudbag's reply.

Eric Thorpe eh. What has an Aircraft Mechanical Engineer got to do with baking bread? He works on our plane (little plane)?

You better enlighten me on this one. Where are you?
Got the lingo right.

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Old 09-19-2004, 09:07 AM   #12
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Quote:
Originally Posted by Brooksy
Sorry about doubling up, but I just read the last line of Mudbag's reply.

Eric Thorpe eh. What has an Aircraft Mechanical Engineer got to do with baking bread? He works on our plane (little plane)?

You better enlighten me on this one. Where are you?
Got the lingo right.

Brooksy
Still laughing about the little one's lesson in anatomy. To answer your questions:

Mudbug is another name for crawfish, usually heard in Louisiana. The people on my dad's side originate from that part of the world. I have a great affection for Cajun food and music, and chose to honor that part of my heritage with an appropriate moniker.

There's another Eric Thorpe?! The one that should be mailed is the lad from Oz who beat the other lads in some of the swimming events in the recent Olympics. Made my teeth hurt just to look at 'im.

Actually, I'm a respectable matron living way outside the Beltway (Washington, DC). I'm learning the lingo from my Ozzie sister-in-law (Perth).

How's that bread goin', then?
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Old 09-19-2004, 10:38 AM   #13
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That's Ian Thorpe......the lad with the impossibly big feet!
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Old 09-19-2004, 10:39 AM   #14
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That's Ian Thorpe......the lad with the impossibly big feet!
Big ooops. Right you are, Kyles. Guess I was just too busy looking.........
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Old 09-19-2004, 10:47 AM   #15
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Lol.......as you do, he is pretty cute. I prefer Michael Klim though, he's lovely!!!!
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Old 09-19-2004, 10:51 AM   #16
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Will have to look Michael up.

Funnily enough, I was just thinking of you and wondering if you have ever posted any recipes from Old Blighty, such as bubble and squeak, toad in the hole, or spotted dick?
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Old 09-19-2004, 11:03 AM   #17
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I think I hurt myself reading this thread. God help us all if you three (Brooksy, kyles, and mudbug...or mudbag) ever decide to get together! If you do, please invite me, please please, I haven't laughed this hard for quite some time. My kids are asking what I am doing...and believe me, I DID NOT wish to repeat Brooksy's anatomy lesson for my girls. LOL!!!!
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Old 09-19-2004, 12:11 PM   #18
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Brooksy, somewhere I read tha, concerning bread dough, "Wetter is better".

Most recipes recomment adding flour until the dough is the desired consistency - even though the recipe calls for a specific amount of flour.

When using a loaf pan, I make a very soft dough, just barely past the sticky stage.

I put only the thinnest layer of flour on my kneading surface - just enough to avoid sticking. A soft dough kneads easily, but you must knead it long enough to get that smooth "baby's butt" consistency.

As for exceseive moisture in the final product, my guess is that you simply didn't let it bake long enough. Obviously, a lower baking temperature requires a longer time. I find a 1 1/4 lb loaf reuires about 35 minutes at 335F, else it seems a bit "doughy"/
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Old 09-19-2004, 03:13 PM   #19
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Originally Posted by Alix
I think I hurt myself reading this thread. God help us all if you three (Brooksy, kyles, and mudbug...or mudbag) ever decide to get together! If you do, please invite me, please please, I haven't laughed this hard for quite some time. My kids are asking what I am doing...and believe me, I DID NOT wish to repeat Brooksy's anatomy lesson for my girls. LOL!!!!
That would be fun - participants from Canada, England, Oz, and the States - four countries separated by a common language.
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Old 09-19-2004, 04:54 PM   #20
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Now THAT would be a party! I vote we each bring a dish and a drink native or popular in our particular country and have a BIG party. Who's in?
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