The whole point is that BBB is not brown. It looks white, it tastes white,
but it is nutritionally comparable to whole grain breads. Superior, in
fact, if you mainly care about the fiber. Lots of fiber. More fiber than
some people can handle.
Explosive!
Expulsive!
This is why we don't give much to Judi.
-Bob
On 10/19/07, Dianne Ellsworth wrote:
>
> Bob,
> I thought "linguini fruit de mar", the perfect blend of Italian/Franco
> (con)fusion. Is fusion still in? (not in my house; never was). It's also
> "think global, act local" on Maryland's part of Jeff's–what could be
> better?
>
> I'don' know about this Bob's Bran Pasta. Bob's All-Bran Pasta? Roberto's
> maybe? Already I don't like the look of the whole wheat pasta I've seen
> here and there. Gives pasta a bad name, as well as a pasty look. But I
> would not want to deprive you of a ragione d'etre–not for a piccolo minute.
> Dee
>
> —–Original Message—–
> >From: Bob Morgen
> >Sent: Oct 19, 2007 2:47 AM
> >To: Dianne Ellsworth
> >Cc: boogkb@tmo.blackberry.net, Vox <980286c3a15f1c66@moblog.vox.com>,
> Boogs Sack
> >Subject: Re: BSMA
> >
> >What do you mean, no good bakeries? I saw the pictures of the deep-fried
> >apple uglies. What more could you want?
> >
> >The linguini fruit de mar, while suffering from linguistic confusion
> >bordering on schizophrenia, contains the highest ratio of seafood to
> pasta I
> >have ever seen in a restaurant. It is positively Atkinsian in its dearth
> of
> >carbs relative to proteins.
> >
> >As we all know, good American cooks are only supposed to put a little
> sauce
> >on their pasta so we can be more like the Italians. There is some point
> to
> >this when the pasta is well prepared. But we also know in our heart of
> >hearts that when faced with the choice of eating one more prawn or one
> more
> >spoonful of spaghetti, the prawn usually wins. Sharon will of course,
> >disagree with this on principle, but hear me out.
> >
> >So now the NY TImes is telling us to go back to the old ways. Instead of
> a
> >tiny bit of sauce on a big bowl of pasta we are supposed to cut the pasta
> >quantity in half and drown the pasta in tomato sauce. This is because
> >tomatoes are a "good" vegetable but pasta is made of nasty refined white
> >flour that is nutritionally equivalent to an Oreo cookie. Or so they want
> us
> >to believe.
> >
> >Before this gets out of hand, it may be time to invent Bob Bran Pasta
> >(BBP). For those of you who have lived in ignorance. Bob Bran Bread
> (BBB)
> >was invented many years ago to supply the QB's need for increased fiber
> >whilst not compromising on texture or flavor of the bread. A major
> >breakthrough occurred about 5 years ago with the production of the first
> Bob
> >Bran Artesinal Breads which mimic (and perhaps surpass) the classic
> French
> >pain Poilane. The secret of BBB is the proper balancing of oat bran (high
> >high-fiber, low-flavor meal) with wheat gluten proteins for structure and
> >rise. Too much of one and you get a brick. Too much of the other and
> you
> >get a cardboard chew.
> >
> >Bob Bran Pasta presents new challenges. We will have to mill the oat bran
> to
> >varying degrees to see the effect. And it will be interesting to see if
> the
> >oat bran cooks sufficiently in fresh pasta. We may need to pre-cook the
> bran
> >before rolling out the pasta.
> >
> >But at last my life has meaning and direction again! Long Live BBP!
> >
> >-Bob
> >
> >On 10/19/07, Dianne Ellsworth wrote:
> >>
> >> The ride sounds good.
> >> QB must be desolate to go so long without a good bakery in sight or
> >> smell. You must plan these trips more carefully.
> >> And piles of seafood, even with linguini underneath, do not substitute
> for
> >> baked goods. I bet she wasn't fooled for one minute.
> >> Dee
> >>
> >> —–Original Message—–
> >> >From: boogkb@tmo.blackberry.net
> >> >Sent: Oct 18, 2007 5:31 PM
> >> >To: Vox <980286c3a15f1c66@moblog.vox.com>, Boogs Sack <
> jwgrey@netbox.com>
> >> >Subject: BSMA
> >> >
> >> >18 Oct.
> >> >
> >> >Delaware.
> >> >
> >> >Wind at our backs. Fast riding.
> >> >Good wide road very well paved. Dearth of coffee shops. Found one
> after
> >> 20 miles. No good bakery for the entire trip to date.
> >> >
> >> >First rain of trip. 5 minutes worth.
> >> >
> >> >Dinner. Another day, another pile of fresh seafood. Woe is us. A
> monster
> >> would be honored to be shot here. Probably the best preparation and
> largest
> >> sized seafood we have had since leaving NYC.
> >> >
> >> >
> >> >
> >> >
> >> >
> >> >
> >> >
> >> >
> >>
> >>
>
>
Boog's Blog 