Ayale-com.787 net.cooks utcsrgv!utzoo!decvax!yale-com!harley Wed Feb 3 01:25:34 1982 crust my favorite crust is made with OIL & a (varying) mixture of medium whole-wheat & fine soy-flour. no sifting or precise measuring necessary, since flakiness is not the object. just use more water to keep it from getting rock hard. the whole wheat should be stone ground, since steel flour-mills burn the wheat germ oil, predisposing it to become rancid. why don't i want my pastry flaky? well, aside from the fact we've been taught that white flour tastes good, etc, there is really no nutritional point to using white flour & all those high-powered fats. there is even evidence that the vitamins in enriched flour aren't in a form the body can use well. in the old days, only the rich could afford white flour because it was very tedious to produce. when it became cheaper, the masses thronged to get white bread & pastry, because they thought anything the rich had must be quite luxurious! they didn't manage to make the connection between the obesity & other health problems of the upper class & the wonderful food they now could afford. the same thing happened in east asia with white rice, causing widespread malnutrition. so now everything is enriched enriched enriched, which to my mind is like plugging up your ass to treat diarrhea. (incidentally, fiber is not a laxative, but rather a regularizer. the stool passes more frequently, rather than getting looser.) stay tuned for more feminist critiques of nutrition. - steve harley (yale-comix!harley) ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.