Comments on: baking http://alaskacooks.com/2006/12/16/baking/ staying warm & hungry Sun, 29 Jan 2012 04:04:04 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Lisabeth http://alaskacooks.com/2006/12/16/baking/comment-page-1/#comment-1399 Lisabeth Tue, 26 Dec 2006 22:22:56 +0000 http://alaskacooks.com/?p=76#comment-1399 I tried the recipe and I am now an amazing bread goddess. (this according to my husband) I have never, ever been a successful bread maker, even (sheepishly admitting) with a bread maker. You have helped me attain a lofty status. Thanks and YUM! I tried the recipe and I am now an amazing bread goddess. (this according to my husband)
I have never, ever been a successful bread maker, even (sheepishly admitting) with a bread maker.
You have helped me attain a lofty status. Thanks and YUM!

]]> By: Bruce http://alaskacooks.com/2006/12/16/baking/comment-page-1/#comment-1355 Bruce Sun, 24 Dec 2006 18:25:21 +0000 http://alaskacooks.com/?p=76#comment-1355 Sounds good enough to try baking again. But give a raisin a break. My memories of sprinking cinnamon and sugar on freshly baked and buttered raisin-bread toast go back much further than my earliest recollection of wine. I suspect wine made from Thompson Seedless grapes would be the true abomination. The best I've heard said of the stuff is, "it lacks distinction." Why would we want to drink that? <em>jared says: I suppose you're right.  As a firm believer in the NGLB (No Grape Left Behind) initiative, it is hard but necessary to admit that not all grapes are going to make it into a bottle.  Some must shrivel and be baked.  However, I fell sure I don'nt need to remind anyone of the bitter disappointment we've all felt when biting into what we thought was a lovely chocoloate-chip cookie only to find it's a raisin cookie, sans chips.  That, truly, is a an abomination.</em> Sounds good enough to try baking again. But give a raisin a break. My memories of sprinking cinnamon and sugar on freshly baked and buttered raisin-bread toast go back much further than my earliest recollection of wine.

I suspect wine made from Thompson Seedless grapes would be the true abomination. The best I’ve heard said of the stuff is, “it lacks distinction.” Why would we want to drink that?

jared says: I suppose you’re right.  As a firm believer in the NGLB (No Grape Left Behind) initiative, it is hard but necessary to admit that not all grapes are going to make it into a bottle.  Some must shrivel and be baked.  However, I fell sure I don’nt need to remind anyone of the bitter disappointment we’ve all felt when biting into what we thought was a lovely chocoloate-chip cookie only to find it’s a raisin cookie, sans chips.  That, truly, is a an abomination.

]]>