Focus 580; Cooking

Next year and the year after that and perhaps even the year after that that comes on top of three hundred thirty thousand dollars in cuts in university funding that we have already absorbed over the last three years. We don't know what will be getting from the state of Illinois we don't even know where you get it from the federal government. So what we're trying to do is hold the line against shrinking funding and maintain the kind of service that you have come to rely on. Now that's all kind of grim news but there is some good news in all of this and that is that you can make a difference. You don't have to let this situation stand. People who listen to WY allow can really make the difference very easily by making a financial contribution. If you are already a friend of the station and there have been people who have supported us very loyally for a long time we want to say to you thanks very much and it's time for you to renew your membership we hope that you will do that. If you are one of those people that for whatever reason has been listening for however long and not made a contribution and we know that you know maybe as many as eight or nine out of every 10 people who listen do not support the station.

It would mean a lot to us. If you would today become a member of this organization we call the friends of W while these are the people who are our financial supporters and it's very important for us to grow that organization enlarge that base of support over time. Perhaps you could sign on just at the basic membership level which is 40 dollars 40 dollars a year. Maybe you could go to the member card level which is 75 maybe you could do a little bit more. That is up to you. The first decision though that you have to make is yes I'm going to be a financial supporter of the station and to do that you just give us a phone call take a couple of minutes and as I said I mean a lot to us into the future of this station that you depend on. Here's the number 2 4 4 9 4 5 5 2 1 7 is the area code if it would be a long distance call for you and we'd really appreciate it we hear mid-week in our fundraising effort for this spring and we're hoping by the time it's all over that we can raise at least one hundred fifty thousand dollars we're making pretty good progress. But we really need to

hear from some more folks so 2 4 4 9 4 5 5 that's the number we hope that today will be the day that you will join in and to be a supporter a public great. This can also be the day for you to call in on this program the number is different from that pledge number. No one will expect you to pledge if you want to talk to. It would be nice if you did but it's not required. And that number is same as always 3 3 3 9 4 5 5. We do also have that toll free line and that one is good anywhere that you can hear us and that is eight hundred to 2 2 9 4 5 5 and welcome back. Yes thank you. Glad to have you here. This is in a way this is kind of an extension of what we were talking about last time. Well it is because some of the things that we discussed were very important and I dug into them some more and I also have been sort of working and playing with all you know I'm a fan of whole. But I'm a fan of whole wheat because it is it is

being constantly shown that the fiber and the content of the whole wheat mixture is beneficial both for. Well I think there are even some cancer concerns that the fiber takes care of. And on the whole and whole wheat doesn't have the refined wheat problem turning into sugar as fast for diabetics and so it's it's advised that you have this. And. Bread companies all. One of the things that has happened with bread companies is as everyone is many people are going on the low low carb diet. They're not buying bread they're not eating bread so the bread companies just say help help what do we do. Well they happen to be putting out there in some extraordinarily good whole wheat bread. There's there's more

available now as a good bread. I'm ecstatic about a Pepperidge Farm English muffin that's 100 percent whole wheat really absolutely wonderful. It's it's Pepperidge Farm and that's just that's less than four or five months old. And things like that are happening but then also I want to get my own habits into into using less of the refined flour because of its own. Turning into sugar quality. So one of my projects was well I'm going now you can buy good whole wheat pasta. It does exist. There is some is not very good but in the last again in the last six months they have turned the product around and it's really not only tolerable it's desirable it really tastes good and it cooks right. And it it isn't like trying to do something with cardboard.

See that's my point. I have not tried whole wheat pasta in a long time. Yes and when I had it last and you said you'd never have any again exactly. Absolutely awful. Yeah I would anybody yes anybody want to eat this. Well what we kind a haft. Well I can and I can understand that some people would say if I'm going to have pasta This is this is now there is this is a little off to the side. But dealing with with the pasta there is a pasta made out of spelt and spelt is a very ancient wheat. Now it doesn't have exactly the same qualities as as sweet and that refinement process doesn't exist and and the characteristic of it is it doesn't turn into sugar as readily as. The refined wheat but you can get a very very good spelt pasta. I get them at Strawberry Fields they they always are keeping it there for me. So there's that and that works quite well but I do

like this new thing is called Heartland. It's in a black box and it's available here in town. The pasta. But I want to make my own because I like making pasta. So I said I am going to make a whole wheat pasta and it's going to work. So naturally what I do I called one of my sisters who works for the Kansas wheat can. And she said Oh don't don't don't put any white flour and use all all whole wheat. I said OK why won't it stick together. She said I had a little bit of gluten. So gluten is goodin is the product that when you're kneading bread it turns into glue literally and that's what holds the bread together and allows the gas bubbles to puff up and kind of blow up like balloons. So Luton is but you see gluten is another problem. And there's a listener who has asked that we discuss gluten one of these days because there are a

lot of gluten insensitive individuals who cannot then eat any kind of wheat bread that has gluten in it. And here I am saying putting the gluten in well. You. Pick your problem and you deal with it I guess. But I developed a I wanted I wanted a nice a nice big pasta noodle to go with some with a carbon nod that I made which is beef that is cooked in beer or just beef and beer and onions that's all there is to it cooks and cooks and cooks and I wanted that over over noodles but I didn't want to buy that. I didn't want to buy the dry noodles and the others don't work so I am going to make it. Here's what I did. Two cups of whole wheat flour and I only had one egg so that's alright. One it and one egg one tablespoon of olive oil. But

when you're using whole wheat flour you have to use more liquid. So instead of only a half a cup of water to make this pasta dough it took three quarters of a cup of water because the brand does soak up the liquids and takes a little bit of time. If you if you have ever tried to make whole wheat bread in your bread machine. I didn't know this. I got a new bread machine Oborne to make a whole loaf of bread punch on. Nothing happened. Punch on. Nothing happened. Turn it off turn it back on. Beep beep beep. Punch on the thing you have and in a teeny weeny line of type way in the back of the instruction book it says when you're making whole wheat it stays quiet for a half an hour. Because it's soaking up the water and heating up the

water is soaking and heating up the water in the bread machine. But they don't tell you that in the instructions. I really I really almost had it back in the box and back at the shop and say this does not work. Something is wrong with this thing but it does. You do need more liquid. And wait a little bit. Yeah. OK. As it was when I think when I make pasta. Not as much as I would like to because it's really good. I think the recipe is that I'm using It's from Marcelo Hassan and I think if I remember right all that's gotten is flour and egg. Maybe it's got a little salt in it. No not if you know nothing about. You think it's just egg and flour they get in flour and I included I included the the oil. There's an argument as to whether you should or shouldn't but in a way the oil war I want because it's a characteristic of whole wheat is that there is no gluten. And so you you don't get a you don't get a robbery a robbery. Oh boy 13 times through the through the pasta machine you know to do

that kneading. It was as soft and pliable. I was absolutely ecstatic about it. And not only that but the friends that I cooked this for are when can we get together and make more pasta because we're going to make it and freeze it. I know it sounds pretty good. And did you know when you were here at one time not very long ago you brought in and gave me a little bit of this flower that you're like that's that's white whole wheat flour whole white whole wheat flour using that or we use oh no I was using white whole wheat. Yeah for for a well. Well I'm a new fan of it and it's a new product and. And it is it is a little bit finer. Just a little finer then the red the red whole wheat bread whole wheat is a little it isn't as as fine. I don't know why it's it's called hard. It's called hard white wheat and it's the latest the

latest product to be grown and it's grown only in Kansas at least for United States production. It's grown only in Kansas and in the central part and in the western part of Kansas because the other two other two parts of north central and the east grow to different other kinds of wheat. But the heart of the white winter the white whole wheat is what I have become a fan of using and it's available in this town believe it or not I was sort of stunned when I found it. I found Myers maybe somewhere else and not sure who ever else would sell King Arthur. King Arthur sells white whole wheat. Of course I find that they buy the white whole wheat from Kansas but they don't say that but I happen to know that they do because I was at the mill one day and I saw their truck and I asked the guy do you know do you make the white wheat for that. Oh no no. I thought oh I've touched a little

nerve here. I'll be quiet but not too much. It's a good Kansas product so you go to Kansas buy the wheat take it home to Vermont and make your own white right whole wheat. I have I have two numbers I would like to give to to some folks here get your get your pencils out everybody. This is the Web site for King Arthur Flour. You can find it on the flour package but WW. King Arthur Flour all one word. K I N G A R T H U R F L O U r dot com. And if you want to call them on the telephone it is 1 800 8 2 7 6 8 3 6. And they have a lot of information and they have and they will. I think I'm not sure if they will send you the product but as I say we can buy it.

In this particular area and then the other the other number I want to give you is w w w o capital H U D s o n capital C R E A M Hudson cream with a capital H and a capital C and it also all runs together. Dot com so it's w w w dot Hudson cream dot com and if you want to call them their number is 1 800 5 3 0 5 6 4 0 and 0. It's out in the middle of Kansas Kansas wheat field and it's been there a hundred fifty years and it's the man who is in charge of it now is 85 years old and he's been working since he was a young man there. I mean he's been he's been that that business all that time. And they I said something about availability He said We'll send it

to you. Call call. We'll send it to you whatever you need so. It isn't a high powered business where everyone is so busy they can't do anything. Oh we'll send her. They've got flour. They've got flour in the room next to them. They go out they put in a box package it up call the shipper and and send it off I mean it is done instantly I just I got so excited. That someone will pay attention to your need. I need a five pound bag of this flour. So that's Hudson cream and you try it once. If you have any relatives in West Virginia they ship a lot of Hudson cream self-rising flour to Virginia. I find it very peculiar. I mean it's almost a single market for for self-rising flour. We would be happy to hear from people this morning who have questions if you want to

call but also recipes. This is our monthly program on cooking with the man we like to call our chef and the residents more and he said this time around he was really interested in talking about and hearing from people about using whole wheat. So if you have a good recipe that uses whole wheat you can give us a call and share that with us. Our number here in Champaign Urbana 3 3 3 9 4 5 5. We also have a toll free line that is good anywhere that you can hear us and that is eight hundred to 2 2 9 4 5 5 so at any point here if you like call in you have a recipe to share or you just want to say hi. You know you can do whatever you happen to want. It was something real quick. I did just this sort of came into my mind. Generally speaking you for making bread. People like to use hard wheat. Yes and if you are making something like a biscuit you use soft we use soft wheat Yes there is there is there can you get heart whole wheat and soft whole wheat.

Can you make oh yes oh yes oh yes. You know I just happen to have a book here by the Kansas wheat commission and its open to wheat classism products here you go. Hard winter wheat it's grown in Kansas and Kansas produces about 40 percent of the hard red winter wheat that was the that was the red the red Turkey the turkey red wheat that was brought by the Mennonites into the Kansas. Area a long long time ago that it was the hard winter wheat that came from Russia. Then there is this soft winter wheat. And it only is grown in the eastern part of the state the soft red winter wheat. The hard white that I'm pleased with is grown in the central and in the western parts of Kansas. There's a hard rids spring wheat but that's grown mostly in the north like Nebraska and farther up north central

United States. Then there is a soft white which is preferred for flat breads and cakes and pastries and crackers and a soft white is low protein and it has grown particularly in California and and California and Washington and the Pacific Northwest. So and to Durham which is the hardest wheat which you use for spaghetti macaroni and other pasta stuffs is grown mainly in Arizona and California. So we grow different wheats and so in answer to your question yes there is a hard red winter a soft red winter hard white and hard red spring and a soft white. And each of those has a characteristic lower in protein higher in this and. So there you go. We have a couple callers here we get to in just a moment. Also we don't want to take a second here to urge people to support the radio station. And it's amazingly enough. Our station manager program director I don't know what that

Elsie is doing this week Jay Pierce is here in studio. We don't usually have people this important stopping by here on the program. It's you know in our little backwater here of focus 580 but we're pleased to have the station manager here. And if he can't convince you to support the station well I'm sorry there's nothing we can do you stop it. All right. Well I'm going to do is say call 2 1 7 2 4 4 9 4 5 5 if you value the services of our chef in residence here Doyle more coming out on a monthly basis to talk with you to share recipes with you. It's all part of the dialogue that we have going on this program Focus 580 that varies from. Well today talking about recipes and cooking with wheat and another time you tune in we'll be talking to a pediatrician Dr. Bo track we'll be talking about cars with Rick carts will be helping you with Sandy mation and talking about gardening. And then another time you turn in and maybe the news maker an author an analyst of some kind on an important policy issue. It's all part of the dialogue that

happens on focus 580 but only with your support at 2 4 4 9 4 5 5 now. We have many business friends out there who supported small businesses who think that it's a great thing for the community and one of them is Peckham and associates and we have a challenge going on from them today that we'd like to announce here. And Mayor Riley is in pledge central in May why don't you tell us about this. Sure. Peckham associates have been longtime business friends of WRAL and they enjoy the amazing variety of guests and topics on focus 580 and know that many others in the community do too. And if we get 15 pledges today during focus five maybe they'll an additional $250 to our pledge total So that's a great incentive to get people to go to the phone. We've heard from three people so far. Terry Morgan ski from Rossville Patricia Phelps from champagne and a listener in Covington Indiana we thank you very much. Give us a call now 2 1 7 2 4 4 9 4 5 5.

You know I don't want to undervalue focus 580 and everything it means to everybody who listens to it the thousands who listen and and all of you who call in and participate in the program. But is it worth a dollar a week to you just a dollar a week. You know think about that. A lot of us are used to buying a $3 latte or what is it David that you get on the way into work it would be a double espresso double espresso. And how much you pay for that two bucks two bucks OK well is wy a well worth a dollar a week to you that would be if you only listen on weekdays 20 cents not two bucks not three bucks 20 cents a day. When you turn on focus 580 and you listen for an hour or you listen for two hours 20 cents if you had to put two dimes into the radio to listen to focus 580 would you do it. I know a lot of people who would if you would call right now 2 4 4 9 4 5 5 Let us know with a $52 contribution and I want to especially encourage those of you who listen to the program but have never contributed to become a friend

of right now. You know help us meet the challenge from Peckham and associates were about 12 calls away from meeting that. So let's get those calls in right now. Then enjoy the rest of the show with the knowledge that you're helping to bring this service not only to yourself but to thousands of others throughout all of the communities serves. You have built this radio station into what it is. It's in your hands now to preserve it into the future for you and future generations for your neighbors down the streets for your friends and relatives who listened to 4 4 9 4 5 5. Help us meet that challenge. Your pledge goes that much farther $52. That's like 20 cents a day if you only listen on the weekdays. I think it's an incredible bargain. I think Jay also want to say thanks to Barbara we appreciate that for the challenge that he made and thanks to Maven we'll talk some more of it later this morning it's the first Wednesday of the month and has been for a long time. Our great pleasure to talk about cooking. We always have a good time

talking about cooking different styles of cooking different dishes cooking from different places sometimes we feature on a particular ingredient that's kind of what we're doing here with the show this morning. Generally speaking with the same guest the man we like to call our chef in residence Doyle more. He's the guy that comes up with the topics and he said that he'd really be interested in talking about and hearing people talk about working with whole wheat. As he said he just recently had found a pasta recipe that he really liked that. Turns out a good product he's really happy with whole wheat pasta and maybe there are some other things and we have a couple people here ready to go. You'd like to share with us a recipe for using whole wheat. That's what we like to hear. And the number here in Champaign Urbana 3 3 3 9 4 5 5. That's for just the local folks here we do also have the toll free line 800 to 2 2 9 4 5 5. Let's talk with some folks here and it is our first call line number one. Hello. Hello.

Yes I have had is it my goal to make whole wheat bread that my husband will eat. Yes. And if if he's going to eat it he has to make a good sandwich or ask a whole together not to break up and be all dry. And I think I've finally done it. Oh good good. And I do it with my bread machine that I deserve it. Halfway through the process I make the machine. I need it for me and do the first and second raise. Yes but then I take it out. And I need it again because I've just never made a good loaf in the ms. I've come up with too many hockey pucks you know that and then sometimes yeah it's the same. I have the same horrible time with my machine but you have to you have to learn how to use it. That's a bit that's very smart take it out and finish it yourself yes.

Yeah it saves a lot of work and I just wanted to say a couple things that I've learned it. Keep your whole wheat products in the freezer. Yes. And if you're not going to use them if you're going to use them right away you can go with the fridge. But if you're not the freezer is the way to keep it. And I've found that I add about a couple tables I don't even have a particular recipe I can take any bread recipe and take about say it's a four cup recipe for the machine. Yes two cups. Just put your measure out there and put in a maybe a quarter of a cup of potato flour. Oh no. That really softens the text. Yes it will. Moisture and put in your maybe a quarter of a cup of high gluten flour. And then you can just be creative you can use your whole we read your whole you why.

Come on. A little bit keen wah. Oh yeah just whatever just don't put too much into any one kind of strange flower you know. And then your other two cups I always use the regular King Arthur bread flour unbleached white. Oh yes. Otherwise my husband isn't going to eat it. You know and let's see if I've left anything out. Yeah just doctored up half of any recipe. And then follow the instruction. And it works and I can make sandwiches that my husband takes to launch out of my bread. That's good. And it keeps for a week. I do sometimes use a dough enhancer that I got from the King Arthur Flour. Oh yes I know I know people use it I haven't I haven't done that. I followed instructions on it doesn't take very much of it at all and it really seems to

add to the keeping power of the bread you know to keep for a week without drying up or Oh yes so I really recommend it and you can get a catalog that's really great from that website called bakers catalog. Oh that's that is a treat you better. You better have somebody in the room with you when you look at that because it's dangerous. Great it's like a primer of how to make. Exactly exactly they've got lots of information and they're very good at it. They've been at it for a long time. Well I'll just hang up and listen. Well thank you very much that is a great help. Thanks for the call let's go on to Downs lie number four. Hello. Hi. Well I'm sure you know James Beard beard on bread book yes. Have you ever made the William Millville child health bread. No.

Sounds good it is. You want the recipe. Yes please. OK. It's two packages of dry two packages of yeast two thirds Cup warm milk. You know a teaspoon of granulated sugar one little tea and sugar two and a half cup of boiling water to not have cups of water boiling to cup quick cooking goes two and a half cup whole wheat flour. Two and a half cups. Three quarters cup dark molasses if I'm not a big molasses. Really though I have in France these want to have cuts. I'm not one and a half I'm sorry one half cup brown sugar you add you add that in instead of them a lot instead of the molasses that's fine that works fine for good taste. 1 1/2 tablespoons butter or margarine.

Big tease a butter I would think you could use oil one tablespoon of salt. Yes and three and a half cups all purpose flour three and a half cups all purpose. Now I would think if you were using the lie whole wheat Yes you could do the whole thing. I think so too with with the white whole wheat. I would however and a little bit of gluten to that because it's it's so it's so devoid of that and I'm not one to do that but I happen to have a call sister she puts some gluten in it. Well there it was right there on my shelf. I had it I had never really use it so much but it made it made it so soft and pliable I couldn't believe this is the noodles I have I have put it into a bread yet it would probably do that oh I think so. I think so. When you dissolve the sugar the sugar in the yeast in the milk. Yes. Pour the boiling water over the oatmeal.

OK that's what the boiling water is for right. And allow it to cool. Now what I have done is I've put my musings letter I put it put that in there too. And the sugar molasses I just. Oh yes so you've got all the liquid things together. Yeah and just do that all together and then you just proceed as you would for ordinary bread. After it cools a bit add the yeast and then start adding the flour. This is the one thing that I have learned about making bread with whole wheat is that it absorbs water more slowly. Yes that's what my my bread machine wouldn't turn on because it's set there and was soaking up the water. But that was a teeny weeny note at the back of the book and I was very upset until I found out that yes it does it does take more time and you have to also even use more water sometimes than than the recipe asked for when I do it by

hand. And I don't have a bread machine but I make a really soft. Aha. And then I let it sit in than it would so it would steam minutes soak up quite a bit and become firm around us. And then I add the rest of the flour you know what consistency is really going to be a little bit of soaking time. Great. You know and that will help a lot I found that people that I've told that to say makes all the differ. Because you just add too much flour. Yes and the bread gets dry and you think it's going to all be in this. I think everything is alight with it that's why I thought it would be interesting to hear some of the secrets that yes you have to do this because that's why you've never succeeded before you know just for one more time. Glad you're doing well that's great thank you very much. Thank you for the call and I think that all disco on here the next person that we have here is in Gibson city and line number two yellow.

Yes yes well I did back in the early 80s when my children were young. Cooking has this recipe called white bread plus and they also had a triple triple. Rich powerful. Oh yes but I wanted to put I didn't want just plain white bread. So what I did with the recipe was I put half wheat bread or half wheat flour with the bread. Yes I read the white flour and then I used this for my shortening I use testable IO. Oh all right I mean I don't like a softer Brad. Yes and I just want to say that and then another thing to go on to the kids to get the kids to enjoy watching me make bread so I got them their own little tuna fish cans and they got to be their own little oh grandma. Yes they put a little piece of bread too. Priest cancel each other all right when I when I made my bread so that you know I just I just thought I'm going to let you know that you know I take that recipe that I know

that for my little kids at that time. Where to. A whole wheat bread would not have been there you know they probably would have eaten it but I wanted something healthy but yet that really would eat. So that's why I added the wheat flour to that's good white bread I just just wanted to let you know how I came to the rest. That's exactly what I'm interested in. Yes. Great pay well I mean look I'm enjoying listening to you and I did look into that woman's recipe when I had a beef. Oh yes and thank you for being on the show. And thank you for calling. About other questions or recipes are certainly welcome. This is our monthly program on cooking we do the first Wednesday of the month generally with this guy that we like to go large chef in residence who picks a particular topic and this time around he said what he's really interested in in working with whole wheat and said he would be very much interested in hearing recipes that people might have that use whole wheat and he gave his recipe for for pasta for whole wheat pasta and I really want to try this because as as we discussed earlier it's been a long time since I had

pasta. And then when I had it last. It was not very good and I thought and I thought well we have regular pasta Why should I be having this whole wheat pasta. But now I'm thinking well you know maybe this would be worth another try particularly using this the white the white whole white whole wheat. So it would it would have a little bit different. It would have more of the the look of regular. Yes but. But yeah it does it isn't it isn't dark brown it's light is very light in fact in fact I didn't dummy me. I got the the the whole wheat whole wheat. And I kept asking sisters where do I get the white whole wheat. Well you just you just get it. I don't understand she said. Well that's all the same. If it's Whole Wheat is white whole wheat. I didn't know that it didn't say that on the package and so anyway I learned that and it cuz you opened it up and you say this is looks like a non bleached flour. You know it's just a little

creamy color. So how do they do that. We How is it that it looks because when I think of well instead of instead of a instead of a a berry that is dark red and brown. Barry is white. Oh I see. Because that's really it's what you're getting is you're getting some of the husk. Yes exactly. That's the virtue of whole wheat is that you've got more fiber and more soluble stuff and. And that's what that's why as a health thing it's very good for you. See where. Of all the wonderful things in this country the worst thing I did was Invent white bread. And but but everyone in the in the early days by early days I mean middle Victorian anyway so in the 18 30s and 40s and that period after we had sort of refined refined wheat

because even this even this a mill that I'm fond of is only one hundred fifty years old you know and so you had coarser ground meals and a lot of corn meal and course ground meals and they made these very heavy thumping. Things of bread and so on when all of a sudden they got this refined wheat that made a light fluffy loaf the whole the whole country just went went crazy. And I do recall an older person when I was much younger saying if you know he wanted bread he said if I want cake I'll order a cake. And he really he really you know shied away from the from the white bread but then all of a sudden it became more and more and then batter whipped and all that and and great quantities and and I love my friends who call it squish bread. Yes I know exactly what I mean and for a lot of us you know we grew it we might have grown up thinking

what that was that what she was actually. And that of course heavy the kind of bread that now we say you know artisan bread. Yes. Oh see that's the new big thing. I I'll tell you some good there's no one there's no one trying to call right now. Here is trouble I got into. Probably the last time it happened was I was in eighth grade. I'd be sent out for some bread. And what is an eighth grader know about bread there's bread on the table or there isn't bread on the table and that's it. So I was sent out for some bread. Oh I had to I had to look at every package of bread. Well not this is bread Oh this is this is whole wheat bread. Well nothing is too good for my family. I'm going to get whole wheat bread. Now my father did not like we call it brown bread. He did not like brown bread that was was

manufactured. He did not like that. You know you throw it out. He would he wouldn't eat it. So we never had it very much in the house and so I didn't recognize knowing that brown bread was whole wheat bread so. So you came home I came out with a love of bread. Now did you carry a bag. No I put it in there. And I was opening an Andy bar on the way. Oh and by the time I got home. Brit School. Well that happened more than once I don't know why I didn't learn very well. So I've always been reverent to whole wheat bread never the less a surprise the first time someone didn't say son. Let's talk about how you carry the bread home. Oh dear you're right. I I think in listening to a couple of the listeners they have done what you're welcome to do certainly and

that is take any recipe that you want to use and and and substitute some of the flour. Maybe an eighth maybe two thirds. But I'd go two thirds. SR says half an hour. But I would go two thirds and put the whole wheat the whole wheat flour in and then if you use the other third of regular flour you won't have to worry about extra gluten or anything like that. But that that kind of defeats my goal of getting rid of that refined flour. But that is a very good way to take care of a recipe and to give you a little a little side boost of the whole wheat with with all the fibers in it. Well no didn't you when when we last talked and we had the show last time around where we had the nutritionist you know you're talking about cooking for a diabetic. Yes. Somebody called in and ask about strawberry shortcake didn't do NOT give a recipe for a whole wheat biscuit.

Oh yeah yeah yeah yeah. For a short cake. Yes I did as a matter of fact. Come to think of it and do you remember. Well you know about I'll give you I'll get. Yes I do. They're the real secret of it is that you use one one cup of Bisquick or jiffy mix because that's got that's got the leavening in it and such you don't need to add in more leveling and then add the whole wheat flour as the remainder. I think you want to thank you want two cups of flour in that particular product so you just it is what I'm talking about as you use a little bit of what you would generally use and then then just add the extra flour but you're going to need more liquid added that and it's it's what I make the scones out of and when Jean Redpath will be here I should have made some scones for up there with.

Oh it's only when Jean somebody like Jean Redpath you think about making scones just for old Dave would make a call but no just read that. Now that's different. Keep doing it. Yes. Then I used. If if you think that you have put too much flour and that there won't be enough leveling. Then add both baking powder and soda probably a teaspoon of each would be enough if soda and if you use soda then use buttermilk and then you mix that up and a little sugar. I used to use Splenda in any of its forms. A couple of packets will do it or a quarter of a cup of the mixture will will do it as well and then fluff that up with a spoon. I tried to do it with my fingers but they end up with. Who is it that calls it doe hands. Somebody you know on television but you

know and then then you can form it with your fingers anyway. And you make those nice crispy crunches. In these scones I'd like to add fruit and nuts in the in the dough to the moon. That sounds pretty good. Whole walnuts don't chop them up crunch down a whole wall and it's been roasted inside and dried cranberries dried cranberries though they're mean they aren't quite as mean as raisins raisins or more sugar kind. Well that's what I was thinking what you meant by mean for you you would. You would be concerned about. Yes the sugar yes. Not their innate aggressiveness. Now this is more fun than Car Talk. Well I would say don't cook like the oil but you know maybe you actually should think about that. I don't know. Well we have someone to talk with here and for a million Kelly

let's do that. Lie number one. Hello. Hello. Yes I thought you might be interested in how I handle some points for you. Yes around the Fourth of July I go out to the comfort line where they are harvesting for you right. And I get quite a quantity stored in my freezer. Then when I get ready. Is it of course I think now the ladybug. Late thanks. Things like that. And then I grind it in my blender and when your blender. Yeah ok bye. Under instruction said I could grind them coffee. So I figure I can grind point you're absolutely right. So then I have my own if a current yes no yes then I primarily use that and a pancake mix. Oh I use about six cups of that home ground. We and then I use three to three cups of the bread sour.

All right so you're mix the two flowers yes yes. So I have about nine cups of flour and do you put soda in that. No I don't baking powder I use a one third cup of baking powder haha. Maybe you want to run the one out of four cups of that dry mail dry milk OK for teaspoons of salt. And then I'm able to purchase powdered beef. Oh yes and I podium K two packages of my powdered eggs there are I. Then I thought am I going to mix all that together then. Cutting out a cup of butter flavored Christo. Oh yes and oil men were ready to go. It's about what can they even add water. Oh just well that's right because you do. You're doing liquid I mean dry eggs and dry milk. Yes and all. Well I'm sort of sitting here laughing to myself

because I say hey she knows how to cook for a threshing through. Six cups of flour I do add another cup from sewing. So our own hot protean cocktail. Yes that would be good. And then oh that's good for a camping trip. I keep it on hand. Yes you can you can have it all dry and since all you're doing is adding water you don't need to have you don't have to drag along buttermilk or milk or things like that and you've got a nice mix that's really very good but I so I like it that you grind your own wheat. Yeah. It gives it a much different texture. Yes crunchy. Now do you let that sit a little bit when you mixed it up do you let it sit. Well I have to I'm a fighter. I know I don't know. I'm going to find that then I have to just look for

water too. Yes yes I agree with everything. Y yeah I thought so. Yeah that's good. Well I'm glad to hear that thank you. That's all right well thank you for the code. We appreciate that that's interesting. We've got to wrap up here but it's interesting because one of our producers Martha deal went to the library and she came back with a book titled Flower Power A Guide to Modern Home grain milling. Oh yeah. People so I guess if you're interested in reading on that subject there actually is a book that would tell you all everything that you have to do. Well actually there are two or three cultures that know exactly what to do. I myself I thought even Martha Stewart doesn't mill her own grain know at home but if you want to do that I guess you could do that. I mean she didn't maybe she will now. She has. Well then I said well I'm sure she has minions. She has people to do that for her. We're going to have to leave it there with our thanks to the man we like to call our chef in residence Doyle Moore he's here generally speaking the first Wednesday the month first hour we talk about cooking what

we see you in oh yes month in June. Oh yes oh yes I'll be here and you are very good. Well good thanks. We get on your computer and get some of those recipe books and and check them out. From what I'm listening to I think that we're pretty healthy folks are have apparently for some time with some of these listeners have taken old recipes and modified them. Yeah and that's exactly what you have to do because I've complained to the Kansas wheat commission I said look this is a hot item you need to get books out about how to cook with with whole wheat because people don't know or maybe they do well see next month. Well I don't want to go charging up my blender. Our show folks 580 made possible in part by a grant from the brown bag deli restaurant with homemade pies by a gourmet foods cards and gifts as well as creative crafts Zoomer art gallery wacking a case of the bean scene cafe and prairie fire glass they're all

housed in the same buildings in downtown Monticello the shows made possible with support from the art mart in the Lincoln Square Mall Urbana the art Mart is pleased to support public radio in east central Illinois and the broadcast is made possible by a grant from Remax realty associates. Currently handling over 30 percent of the real estate sales transactions in Champaign County information at three five to fifty seven hundred Remax encourages you to join them in supporting public broadcasting. That's what we're encouraging you to do right now you can give us a phone call at 2 4 4 9 4 5 5 and make a pledge an employed Central where volunteers are waiting. Our station manager Jay Pearce. Yeah. So there. Yeah. Handmade riling And you know if you mention the listener support to the radio station it's about 50 percent right now almost 50 percent of the budget comes from listeners a 2 1 7 2 4 4 9 4 5 5 and we have a lot of incentives beyond just the pure fact that you're helping to make programs like focus 580 and visits by Doyle more possible.

Another one is a challenge made that we have going on right Peckham and associates are great business friends of WRAL and they enjoy the amazing variety of guests and topics on focus 580 and know many others who are listening to you too and they will contribute $250 when we get 15 pledges during focus today. And so far we've heard from six people so that means we have nine more calls to go. So now's the time to get to the phone call 2 1 7 2 4 4 9 4 5 5. In Can I talk about our special drawing for the next year. Why don't you you know we we have until noon but we only have till noon to meet that challenge so let's get those other calls going right now while we're in the break. So you don't miss the next hour it's going to be another great one. At 2 4 4 9 4 5 5 you can pledge fifty two dollars that a dollar a week just 20 cents a day for folk is 580 each Monday through Friday if you listen. Would you put 20 cents in a dime an hour. How about that dime for every hour of focus 580 that would be a

$52 contribution for you at 2 4 4 9 4 5 5 you can make it right now and know that you're helping to to support the program that you listen to you use you depend upon you enjoy it inspires you it lets you be part of the dialogue. And yeah next our very special Go ahead write in Jean Redpath is going to be our guest on focus 580 and you'll be entered into a drawing if you call now to receive one of three CDs entitled then and now by Jean Redpath. And you know I know Doyle is a special guest too but he didn't bring David any scones here I'm sure you want to get in on this drawing for Jean Redpath CD then and now. All right. Everybody who calls within the next hour 2 4 4 9 4 5 5 in the area codes 2 1 7 will get in on the drawing. And David are you still here. You know I'm so I'm still and you can say a word or two. Well one thing I did want to mention real quick before we go to market reporters because it kind of hooks up to the topic that we've had here this morning is that on the afternoon magazine today. Well talk about thinking outside the pot line we

stole from the guest His name is Robert Welk. He writes about science in the kitchen and has produced a sequel to his bestselling book which is titled What Einstein told his cook. Among the questions he looks into are things like this. Where does simmering end and boiling begin and what is essential about an essential oil well you can find out if you tune into the afternoon magazine in the one o'clock hour today and also Lynn later on back in the kitchen for some ideas for a party for Mother's Day. That's today on the after Maggie break now although we have an update on the markets so stay tuned. The current Center for Rural Health and farm safety is proud to underwrite.