BK got it right but it should be dark roast with chicory if you can get it . Let's have a look at your recipe .Yes, yes and yes!!! I’ve researched for a good recipe for beignets. I think I found one. Maybe you or @retic1959 can share what makes one authentic. Then I can make ‘em right! Or I’ll plow ahead and tell you either way if they were a success or a fail.
Just wondering , does anyone know why God invented Windoze ?
To test us, I have failed the test.
Maybe he'll toss you in OR on Wednesday and have at it right then.
So give us a general idea what this entails. He carves around the tumor?
I have several tumors that have appeared. He opens me up and removes ALL the cancer he can see/find. After removing everything he can find, he will do a heated chemo wash in my belly. This involves a heated chemo solution that will be circulated in my abdomen for an hour or so (from what I kind of understand). This should kill any lingering cells that might be hiding or too small to see.
The success rate is only about 10% which is a higher percentage than my survival rate without this procedure so I'm willing to take this risk on this operation. If anything, it will reset my clock on how long I survive with this mutation.
Without this chance, I realistically only have a 2 year survival rate from the time of diagnosis of the metastasis. My mutation is rated the poorest of prognosis of all the mutations out there for colon cancer.
More research is starting to be done on the BRAF V600e mutation. Hopefully I'm one of the 10% that this works on. If not, it may buy me a couple more years and in that time, they might find the key like they have for the MSSI-H mutation. This is the one Keyturda has been so successful for. The MSI-H mutation is kind of rare in colon cancer but is common in melanoma.
More about the HIPEC procedure: Hyperthermic Intraperitoneal Chemotherapy
It is a risky operation but I'm a fighter. Without this..... May chances of seeing next summer are very slim.
I want 20 more years on this earth. I want 20 more years with Rick and my family. I'm too f'ing young to die.
Umm I think it's something to do with the Anti-Christ....Just wondering , does anyone know why God invented Windoze ?
Robin, that is very sobering news alright. I will keep you in my prayers. If anybody can beat this, you can. You did it before and dang it you can do it again.
Wow, words fail me, Robino1. I admire your attitude, courage and determination. I wish and hope for the very best for you. I wish that I had good or wise words; however, it sounds to me like you and your supportive family already have a corner on the good and wise words market. Best to you.
Just wondering , does anyone know why God invented Windoze ?
ummm bill Gates isnt a god
but just in case he is... to aggravate the living helloutof everyone and give the hackers something easy to break...
I truly do appreciate and welcome all prayers. Pray hard that I am able to get this surgery done.
I love you all and treasure all the support that you've given me. For that, I am Very grateful
I love you all and treasure all the support that you've given me. For that, I am Very grateful
I truly do appreciate and welcome all prayers. Pray hard that I am able to get this surgery done.
I love you all and treasure all the support that you've given me. For that, I am Very grateful
Certainly praying! You are dearly loved and treasured here.
#1 rule... get the oil hot... and keep it hot. ( 365-375)
#2 rule... powdered sugar is not an option
#3 rule... forget about staying "clean" while eating them
#4 rule... a good DARK roast coffie is mandatory, light and medium roast is also NOT an option
I like to add a touch of vanilla extract to my mix ( about 4-5 drops per cup of flour ... use the good stuff too
Dark roast is my favorite! And I’ll assume you mean it must include powdered sugar. Sometimes the phrase “not an option” means “don’t you dare do it.”
What’s the good stuff? Vanilla extract of a certain brand? Or a good quality flour?
Thanks to both of you for weighing in with your expert advice! A really good beignet is like a taste of heaven. I’ve had what seemed close though I suspect I’d have to head your way for the real deal.
Here’s a recipe I just found that looks better than the one I was going to use. This one claims to be a hack of the Cafe Du Monde recipe.
Cafe Du Monde Beignets
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The recipe is good , I was looking for a coupla things and he nailed it . The shortening and room temp milk are critical .Dark roast is my favorite! And I’ll assume you mean it must include powdered sugar. Sometimes the phrase “not an option” means “don’t you dare do it.”
What’s the good stuff? Vanilla extract of a certain brand? Or a good quality flour?
Thanks to both of you for weighing in with your expert advice! A really good beignet is like a taste of heaven. I’ve had what seemed close though I suspect I’d have to head your way for the real deal.
Here’s a recipe I just found that looks better than the one I was going to use. This one claims to be a hack of the Cafe Du Monde recipe.
Cafe Du Monde Beignets
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Words fail me , I'll pray you get this operation you need . Surgeons live to cut , I hope yours is driven .
ummm bill Gates isnt a god
Nah , God invented Windoze so idiots won't run Linux .
Dark roast is my favorite! And I’ll assume you mean it must include powdered sugar. Sometimes the phrase “not an option” means “don’t you dare do it.”
What’s the good stuff? Vanilla extract of a certain brand? Or a good quality flour?
Thanks to both of you for weighing in with your expert advice! A really good beignet is like a taste of heaven. I’ve had what seemed close though I suspect I’d have to head your way for the real deal.
Here’s a recipe I just found that looks better than the one I was going to use. This one claims to be a hack of the Cafe Du Monde recipe.
Cafe Du Monde Beignets
this one sounds really close to what I do... I use
1/2 cup water for yeast and 3/4 cup milk to mix
( let milk come to room temp as yeast is foaming)
1/3 cup sugar
1/2 tsp salt ( if your salt sensitive substitute baking soda)
2 tblsp shortening melted ( I use Crisco)
3 cups flour
15-20 drops of Madagascar vanilla
1 egg ( large or jumbo)
and... peanut oil ( cuz thats what the wifey buys)
and, when rolling the dough out, dont mash it too hard try to keep it puffy soft ( your not making pizza dough
)I also like to let the dough "rest and puff" a bit after cutting into squares. When cooking, the idea is to "seal" the outside as soon as possible to keep the air in them so they puff up really good
a good bignet is mostly air
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